New Coffees coming on board

This month, we have a new line up of coffee coming on board, including a Mexican decaf coffee.

Mexican Mountain Water Decaf beans

This coffee comes in with nice spicy, chocolate, sweet and lemon flavours with a bright acidity and clean aftertaste.

The Decaf MWP Mexico HG is a traceable single estate coffee from the Finca La Laja farm close to the village of Huatusco in the state of Veracruz. La Laja is owned by Hermilo Sampieri. For three generations, the Sampieri family has produced coffee on fertile soil in a tropical climate. Today, the farm is certified for its sustainable production with RFA and 4C. The name “La Laja” is derived from the name of a stone common in the region of Huatusco, Veracruz.

The harvest can go from October/November up through April. Using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, the Mexico HG is immersed to extract caffeine. This method allows the green beans to maintain their flavor, as the water passes through a filter that removes the caffeine from the water, so that the water can be re-used with just the bean profiles it originated with. This method is done by DESCAMEX (Descafeinadores Mexicanos).

Kenya Bora beans

Full-bodied coffee with good aroma and hints of blackcurrant and sweet molasses. 

Kenya Bora is full-bodied, sweet and fruity. Along with this comes good aroma and acidity as can be expected from a good Kenyan estate coffee. To be enjoyed any time of the day. 

Kenya coffee is grown in the upper reaches of the country’s highlands and along the Mount Kenya region. The rich volcanic soil, temperate climate and seasonal rains produce coffees for Kenya that have strong, distinctly bold flavours and a high, smooth acidity with a mellow after-taste similar to wine.

Honduras Santa Rosa beans

  • Flavours – cocoa, nutmeg
  • Aroma – nutty
  • Body – rich
  • Acidity – pleasant

Ideal for

Cappuccinos, lattes and a great as an espresso. Delicious with milk, where some nutty sweetness appears.


  • Origin: Honduras
  • Region: South west
  • Farm: Finca Santa Rosa
  • Altitude: 1,200 – 1,600 m above sea level
  • Harvest Period: from January to May
  • Processed Method: Washed, Sun-dried 

 This Santa Rosa coffee comes from the western mountainous region of Copan. It is ‘Strictly High Grown’ meaning it is grown at between 1500 m – 2000 m above the sea level. Honduras spent many years of struggling with processing and poor transportation. But, thanks to great agricultural development and training, and its superb climate and soil, Honduras is starting to bring some stunning coffees to the market, and this is one of them.

El Salvador Diamante beans

  • Flavours – chocolatey with hints of oranges
  • Aroma – rich
  • Body – rich and creamy
  • Acidity – mild

Ideal for

Espressos and milky drinks such as lattes and cappuccinos. 


  • Country: El Salvador
  • Region: Sierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes, Los Naranjos
  • Altitude: 1,350 m above sea level 
  • Varietal: Bourbon, Pacas, Catimor
  • Harvesting Period: January – March
  • Processing: Washed, sun and mechanically dried

El Salvador, the most densely populated country on the American mainland, has around 24,000 coffee producers on 16,000 Hectares of land. The coffee farms are located at an altitude between 800 and 1,500 meters above the sea level. 

SHG – Strictly High Grown specifies that the coffee was grown at an altitude around 1,350 m. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean, which creates a more desirable speciality cup.  

The Diamante beans are sourced primarily from the highlands in the Sierra Apaneca Ilamatepec region, including the volcanoes of Santa Ana, Izalco, Las Ninfas and Laguna Verde, and the mountains of El Aguila, Los Naranjos and Malacara.

1 Comment
  • Caly Wilson
    Posted at 14:55h, 06 November Reply

    Sound amazing… Can’t wait to try them All☕☕☕☕

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