Our Coffee

OUR COFFEE

We source ‘Forest Grown’ coffees. Being forest grown improves the quality of the coffee and it’s flavours. Simply put, it tastes better! Forest Grown products are ecologically sustainable and retain valuable rain forests in the growing regions.
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WHERE DOES MY COFFEE COME FROM?

Arabica coffee originates from the highlands of Ethiopia. Between the 6th and 13th century, the consumption of coffee spread across the Red Sea to Yemen, where it was first cultivated. The Yemenis gave the coffee its Arabic name Qahwa, which is where we get our words coffee and cafe.
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WHO GROWS MY COFFEE?

125 million people worldwide depend on coffee as their main source of income. About 80% of the world’s coffee is produced by small-hold farmers. Small-hold coffee farmers produce small quantities of coffee and rely mainly on their family members for labour. Although coffee is one of the world’s most traded and valuable commodities, many of these farmers fail to earn a stable and adequate income to sustain themselves.
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WHY IS FOREST GROWN AND SOCIALLY BALANCED SOURCING SO IMPORTANT?

About 80% of the world’s coffee is grown in direct sunlight, in large mono-crop coffee plantations, rather than multi-crop, or natural forest diverse ecosystems. Shade grown coffees and coffees grown in forests have superior quality. This means we can pay the farmers for better quality and conserving the forrest at the same time.
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WHAT IS SPECIALITY COFFEE?

Speciality coffee is a high grade quality coffee that differs from commercial coffee. Every step in producing speciality coffee, from cherry to brew, is controlled to ensure quality. At every point in the supply chain, whether harvesting the beans at the farm, processing, transporting, sorting or shipping, its critical for the coffee to be controlled at a high standard.
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WHY DO COFFEES TASTE SO DIFFERENT?

Coffee is a complex product. It is quite possibly one of the most complex seeds we consume, made up of hundreds of different compounds. All the steps from cultivating, picking, processing, roasting to brewing, impact the flavour of coffee.
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DOES IT MATTER HOW I ROAST COFFEE?

Green coffee beans (un-roasted beans) have no flavour. The flavours we love so much are developed when coffee is roasted. It takes an expert roaster to fully develop the flavours in each batch of specialty beans. During the roasting process two main chemical reactions are responsible for the development of great taste in the coffee; the Mailard reaction and Caramelisation.
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HOW DO I MAKE A GOOD CUP OF COFFEE?

Making a good cup of coffee is all about following the proper principles of brewing. Factors influencing the ultimate result can be many. There are six coffee brewing essentials.
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