Coffee

I.

100% speciality grade Arabica coffee is an investment. We only source our green coffee from single farms and estates in the speciality coffee market, with our focus on quality, provenance, sustainability, freshness and fair relationships with the growers.

Guided by our green bean suppliers, experience and our Ikawa sample roaster, we profile our single origin beans to enhance and develop their individual characteristics and flavours.

Each origin has its own unique growing conditions and processes which impart distinct nuances. We skilfully unlock these, creating an ever surprising, invigorating and truly remarkable taste experience.

II.

We develop our signature espresso blends and single origin coffees in line with the growing seasons and the best harvests from each chosen country.

When we find a coffee that we love, we involve our customers in the tasting and evaluation and only when it meets the highest standard, will it be added to our portfolio.

Current Blends

A characterful and rich blend, ‘the crowd pleaser’. In the cup expect to taste notes of Dark Chocolate, Toffee, Vanilla and Black Cherries to finish.

Exceptional as espresso and black, where you can experience the full balanced body. Equally sublime through milk, the sweetness of each beans individual roast flavours linger with every mouthful.

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  • Brazil

    • Region
    • Pocos de Caldas
    • Altitude
    • 1200 masl
  • Guatemala

    • Region
    • Huehuetenango
    • Altitude
    • 1400 to 1700 masl
  • India

    • Region
    • Hassan
    • Altitude
    • 900 masl
  • Peru

    • Region
    • Chanchamayo Valley
    • Altitude
    • 800 to 1300 masl

A characterful and smooth blend. In the cup, expect to taste notes of, Milk Chocolate, Honey, Candied Orange and a Fudge like finish.

Perfectly at home in flat whites and cortados. Milk promotes the smooth, silky and sweet body. A vibrant juicy mouthfeel as espresso and black, with heaps of body leaving you craving more.

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  • Colombia

    • Region
    • Antioquia, Huila
    • Altitude
    • 1100-1900 masl
  • Guatemala

    • Region
    • Huehuetenango
    • Altitude
    • 1400 to 1700 masl
  • Honduras

    • Region
    • La Paz, Marcala
    • Altitude
    • 1350+masl

Sweet aromatics, laced with fruits and floral elements. Hot water builds on the fruitiness. Balanced with silky body and well balanced citric acid.

Nice marriage of flavours, which change places more than once into a sweet finish.

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  • Ethiopia

    • Region
    • Sidamo, Guji
    • Altitude
    • 1600-1900 masl
  • Guatemala

    • Region
    • Huehuetenango
    • Altitude
    • 1400 to 1700 masl
  • Peru Café Femenino

    • Region
    • CECANOR cooperative
    • Altitude
    • 1000-2050 masl

Our decaf blend is a perfect balance of Peru and Honduras. The blend provides a decaffeinated coffee that boasts the wonderful benefits of great coffee growing countries. A luxurious, velvety smooth body and a exceptional aroma of warming spices. With an impressive sweetness and gentle acidity. The beans have been through a CO2 process to remove the caffeine.

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  • Honduras

    • Region
    • Santa Rosa de Copan
    • Altitude
    • 1100-1300 masl
  • Peru

    • Region
    • Chanchamayo Valley
    • Altitude
    • 800 to 1300 masl

Current single origin coffees

Tarbaca is one of the five original districts of the Canton Aserrí and has the highest altitude therein. Characterized as an extremely green area due to the large number of trees and the small population. It also contains the Cerro El Cedral in which there is a large number of water springs as well as being crossed by several rivers of the canton. This is where we find Familia Monge Garcia’s Las Palomas farm. Don Jorge Monge Garbanzo inherited Las Palomas from his parents and took over management of the farm in 1993. He now runs it with his wife, Flor Mayela Garcia Valverde and their children. Jorge Monge Garbanzo himself is one of eleven children, all of whom continue to be connected to coffee in some way.

Las Palomas spans six hectares and produces around 250 fanegas (a fenega is approx. 46kg) of coffee annually. The farm is named Las Palomas because of the various birds that can be found in the region, his Don Jorge employs two full-time farm workers, and a group of 25 collectors visit the farm during the harvest season, moving between Las Palomas and the neighbouring farms. Coffee is delivered to the nearby Association
of Agricultural Producers of the Communities of Acosta and Aserrí (ASOPROAAA), who process coffee and citrus in the areas of Acosta, Jorco and Palmichal, as well as offering financial, commercial and technical support to its members.

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  • Costa Rica / Las Palomas

    • Region
    • Tarbaca
    • QG
    • 87.5
    • Altitude
    • 1400 - 1700 masl
    • Variety
    • Bourbon, Caturra, Catuai
    • Flavour
    • Black Cherry, Almond, Sweet Prune
    • Body
    • Medium
    • Acidity
    • Medium
  • Cupping Notes

    Black Cherry, with notes of sweet prunes.

La Perla Del Cafe Mill was established by Carlos Barrantes and his wife, Diana, in 2011, after the couple spent many years utilizing the mill works at Carlos’s brother’s famous Herbazú, just up the street. In fact, the whole immediate area is a family affair: The Barranteses are a third-generation coffee family, and after Carlos’s father passed away his land was divided among Carlos and his brothers and sisters, most of whom still live and farm within walking distance. (In fact, the main road to access Herbazú and La Perla Del Cafe is called Calle Barrantes.)

The family’s obsession with quality and precision is obvious from the mill to the drying greenhouse to the bodega, where it seems not a single bean is out of place. Visitors are often skeptical when they hear the mill is almost 10 years old, since it’s so clean it could have been set up just a few weeks ago. In the greenhouses, staff members wear special shoes while raking the parchment coffee, and the lots are separated into nearly perfect rectangles on the floor and on second-level drying shelves, with no space wasted. In another nod to quality, the Barrantes family hires the same pickers every year, regardless of the size of the harvest: These pickers are so exceptional that Carlos doesn’t have a float tank at his mill—he knows to trust the keen eyes and swift hands of the pickers to only select the perfectly ripe cherry.

The mill produces mostly Honey coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla’s coffee from others in the region.

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  • Costa Rica

    • Region
    • Cirri Sur, Naranjo
    • Altitude
    • 1500-1700 masl
    • Variety
    • Villa Sarchi
    • Aroma
    • Floral
    • Flavour
    • Apricot
    • Body
    • Rich
    • Acidity
    • Sweet
  • Cupping Notes

    A rich body, smooth with chocolate. Expect to taste caramel, cocoa and fruit. With a silky mouthfeel.

Colombia Huila Des Gigante is an Excelso, sourced from coffee growers producing mainly Caturra and Typica varieties. Grown at an altitude ranging from 1300-1600 meters above sea level. Gigante is known as one of the strongest coffee and cocoa producing areas of Huila, close to the Magdalena River located in the central-eastern part of the Huila region.

The Mountain Water Process involves immersing the coffee beans in water at varying temperature and pressure in order to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour.

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  • Colombia

    • Region
    • Huila, Cachaya
    • Altitude
    • 1300-1600 masl
    • Variety
    • Caturra, typica
    • Aroma
    • Sweet
    • Flavour
    • Citrus
    • Body
    • Creamy, clean, round
    • Acidity
    • Bright