Organic Single Origin Coffee

This amazing coffee has an extremely high body with a silky syrupy mouthfeel and a gentle finish. It has a slightly nutty flavour and lots of chocolate. Darker roasted for a rich flavour experience, and ideal for espresso/stovetop espresso. A must try! Flavour 9/10 Acidity 2/10 Body 10/10

This single origin Organic Arabica has medium to high flavour profiles. Hailing from the renowned Finca Ceylan Estate, this smooth rich bodied coffee has a long syrupy texture all the way to the demure finish. Hints of malt and flavours of custard and dark chocolate make themselves known to any palate. Sensational all-day coffee. Flavour 10/10 Acidity 5/10 Body 10/10 Farm Name: Finca Ceylan y AnexosOwner: Dariush Echeverria Zachrisson In the cup: Consistent cup, chocolate, sweet vanilla aroma, slight citrus tones and a smooth body with a floral finish Region: Atitlán AREA: San Miguel Pochuta, ChimaltenangoAltitude: 3,500 – 4,500 feet above sea levelFarm: 268 ha of coffee; Organic Certified by OCIA/JAS/CAAQ EU 2092-91/Suisse Ordenance Farm total – 403 haTopography: Mountains with extensive flatlandsClimate: tropical humid, warm weatherAverage Temperature: 20 CelsiusSoil: Volcanic soil, clay-like, dark coffee, well-drained and deep, stony with a pH 5-5.5Annual Rainfall: 3,500 – 4,000 mmCoffee Varities: Bourbon, Typica, Mundo Novo, Maragogype, Guiexa Processing: Traditional wet mill (fermentation tanks, water running) and dry mill processHarvest: October to MarchProduction: 180 tons of parchment coffee (annual average)Other crops: Cardamom, macadamia nuts, ‘platano’, banana Natural forest as forestry reservesFarm History: Since 1870, Finca Ceylan y Anexos has been a property of the Echeverria family producing and processing coffee. Originally the farm name was Finca Ceylan y Colima and later other farms became part of it at that’s why it became Ceylan & Anexos (annexes). The farm hires mostly local labour, generating jobs for people in town. Since then coffee is cultivated; also, for almost 70 years, sugar cane was also grown in the farm to produce ‘panela’ which is used as brown sugar (concentrated). This ‘panela’ was no longer produced since the sugar mill and other machinery were destroyed by strong rains which overflow the farm’s river. Banana was planted originally as coffee shade and then it became an important alternative crop, generating an additional profit to the farm.Social Projects: Finca Ceylan has contributed with houses, drinkable water and education to its employees and their children. Employees are also benefited by its alternative crops such as oranges, bananas, and ‘platano’.Environmental projects and water management: The farm maintains the river basins and the natural vegetation that grows nearby. The farm has various water sources which have been protected. Hunting and fishing is prohibited to conserve natural fauna and flora. The coffee residues from the wet mill are used as an organic fertilizer in the coffee plantation, creating a self-sufficient system. The water used in the wet mill process is filtered through oxidation tanks to avoid contamination in river basins. The farm has a natural forest which has been protected to conserve the different species of trees, plants and animals to protect the ecosystem.

This single origin organic Papua New Guinea coffee is lively, well-balanced coffee with bright acidity, chocolaty, caramel, nutty flavour and a fruity finish. It works well with all brewing methods. Flavour 9/10 Acidity 5/10 Body 10/10  

Our Decaffeinated doesn’t even taste decaffeinated! Amazing Mexican mountain water treated Organic coffee with a lovely, nutty flavour that is incredibly smooth and rich flavour. This coffee is water processed, which means no chemicals to remove the caffeine. Flavour 6/10 Acidity 4/10 Body 6/10

This single origin Organic from the highlands of Peru. Grown at a higher elevation, this results in a delicious coffee with a rich, full body and an amazingly clean finish. Flavours of malty toffee intermingle with rich cocoa overtones. You’ll want to move to Macchu Picchu after sampling this beauty. Flavour 8/10 Acidity 2/10 Body 10/10