For those of you who love your espressos and cappuccinos, we have just taken our first batch of ‘pre-blended; coffees. This exceptional Indian coffee blend is the first pre-blended coffee we've taken from our coffee importer. It seems their professional coffee experts have created a fantastic Indian blended coffee before sending it to our coffee roastery. We are now roasting this pre-blended Arabica coffee to perfection, and are finding it to be a truly fantastic coffee. Smooth, silky and sw... [More]

Coffee tasting has a language all of it's own, and by understanding the language of coffee, coffee lovers can gain an understanding of how they might enjoy a particular coffee - before they've even purchased it. Professional cuppers have an extensive coffee vocabulary, but the average enthusiast can get a lot of understanding from a few terms. Here are a few of the main coffee tasting terms: Acidity A desirable sharp / orange-peel like tang. Not to be confused with astringency, which ... [More]

Coffee cupping is an important coffee tasting technique used by professionals. 'Cuppers' often taste coffees from a range of sources side-by-side, so as to note the subtle taste differences between coffees of different regions. Cupping is also used to taste defective coffees, and/or defective roasts. Cupping usually involves laying out a table for a number of coffees. Unground roasted and unroasted beans are displayed for reference. Lightly roasted coffee is ground and the aroma is evaluated b... [More]

Many coffee growing regions in the world especially India, Indonesia, Sulawesi and Sumatra take a portion of their yearly coffee bean crops and purposefully store them in carefully controlled environments, so that they can be sold 2-3 years later as 'Aged' coffee. Aged (or vintage) coffees need to be of a very high quality in the first instance, so that they are more likely to produce a good aged crop. The aging process is an expensive one for the farmer, so it makes sense to use good quality b... [More]