Jamaica Blue Mountain:

Renowned throughout the world for it's incomparable standard of quality, Jamaica Blue Mountain Coffee must meet stringent regulations and be grown under specific conditions. Considered one of the best coffees in the world, it is distinguished by its unique location and micro-climate- grown at high altitude on a tropical island where near constant cloud cover gives perfect shading and the cool sea breezes provide ideal moisture.

All of our Jamaica Blue Mountain beans are 100% Grade 1, Screen 17/18, and certified as export quality by The Coffee Industry Board of Jamaica.

 Signature Collection:  

Our signature collection is a classic Jamaica Blue Mountain coffee grown in the Parish of St. Andrew at an average altitude of 1000 metres.

The balance of aroma, body and acidity with subtle fruit and floral overtones and a characteristic mellowness differentiates Jamaica Blue Mountain from other coffees and accounts for its historic renown.

Galapagos, Santa Cruz Island Estate:

This Galapagos estate coffee is grown on the island of Santa Cruz and is produced from the same Bourbon variety coffee plants that were introduced by French agronomists in 1875. Santa Cruz is fortunate to enjoy a very special microclimate and rich, fertile volcanic soil which intensifies the coffee bean's flavours. Furthermore, Galapagos Islands' law prohibits the use of chemicals and other pesticides, so Santa Cruz Estate coffee is naturally organic.

A very aromatic fragrance and a light, soft flavour with mild acidity and strong tones of chocolate, fruit, and caramel.

Costa Rica, Coffea Diversa Geisha Honey: 

Geisha (or Gesha) is an ancient Ethiopian wild coffee varietal, named so because it was originally discovered close to the town of Gesha in Southwestern Ethiopia. A low-yielding varietal that highly prized for its quintessential delicate taste profile that typically leans fruity and floral. These Costa Rican Geisha beans are ‘Honey’ processed - a rare form of ‘Carbonic Maceration’ processing that consists of letting the coffee ferment within airtight drums for three days in a carbon dioxide saturated environment. The Honey process uses pulped coffee with the mucilage left on inside the drum, which creates a smoother body and a sweeter, more syrupy and ‘liquor-ish’ taste profile compared to traditional processing methods.

A soft, delicate profile with quietly complex aromatics that reward patient attention – flowering grass, lavender, crisp cocoa, hints of molasses with medium body, a silky mouthfeel and long, lingering finish.