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HERE IS OUR TAKE ON COFFEE TASTES AND REGIONS. CENTRALAMERICAN Dark to light chocolate, low acidity sometimes with nuts. Most Central American coffees are a ‘traditional coffee taste.’   Guatemalan – Costa Rica – Mexican SOUTHAMERICAN With a low acidity these regions (in-particular non single estate Brazilians) can be slightly bland however they are good all-day drinkers as both are commonly used as component parts of many coffee blends.   Brazilian’s – Colombians EAST AFRICA& ARABIA Many different taste characteristics come from these regions, to sum up in a few sentences we’d suggest these are often Winey, light, fruity (think...

For the honey process, (yellow, black or red honey process), the skin of the cherry is removed but the fleshy inside, known as the mucilage, is left on the seed while drying. This mucilage is where the process gets the honey name. It’s golden in colour, sweet in taste, and sticky to the touch. The "Honey" processing method helps to reduce the characteristic acidity of traditionally washed coffees, while helping to highlight body and sweetness. This processing method has a significant impact on the resulting, unique taste in the cup.  The “Black Honey” process is the most complex, laborious, and expensive....

Of course we sell lots of ground coffee but we would much prefer you to get the best possible tasting coffee and the only way to do that is to freshly grind it from a freshly roasted coffee bean. Coffee grinders come in all shapes and sizes, they are not expensive and they don’t take up much space on the kitchen worktop but for a serious coffee drinker they are an essential piece of kitchen equipment. The reason is that the great flavour of coffee is found inside the bean. You could in theory get a cup of coffee from...