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

The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and tapirs within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.

Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.

For the red honey the tanks are used for removing floaters from the ripe cherry, with pulped beans then undergoing a dry fermentation in silos for 12-18 hours. Beans are then moved to a mesh tray in a poly tunnel where they will remain for between 18 and 24 days until dry.

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  • Peru - Tapir Andino

    • Region
    • cooperative Agraria Frontera San Ignacio
    • QG
    • 85.75
    • Altitude
    • 1350 - 1890 masl
    • Variety
    • Bourbon, Catimor, Caturra, Mundo Novo, Pache
    • Flavour
    • Blackberry, Candyfloss, Mango

Grupo Terruño Nayarita (GTNAY) coffees offer extremely high levels of traceability and exhibit a wonderful range of flavours. Founded in 2015, they now have 600 members and are based within the Tepec community in Nayarit, a state on the western coast of Mexico between the Pacific and Sierra Madre Occidental mountains.

This year, the washed lot comes 100% from the El Cuarenteno community, who supplied a number of the microlots last year. GTNAY spend a lot of time working on a system that allows for incredible detail on the coffee that they produce, and we are happy to share that detail with you. Please click below to be taken to their Track Your Coffee website where you will find details on the wet and dry mills, communities involved, and the associations growing the coffees in the area.

Track this lot of coffee here

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  • Mexico - Terruño Nayarita

    • Region
    • Gruppo Terruño Nayarita
    • QG
    • 83.25
    • Altitude
    • 900 - 1400 masl
    • Variety
    • Catuai, Caturra, Mundo Novo, Typica
    • Flavour
    • Caramel, Cherry, Peach. Pear

To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.

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  • Brazil - Cerrado (Swiss Water Decaf)

    • Region
    • Cerrado
    • QG
    • 83
    • Altitude
    • 900 - 1100 masl
    • Variety
    • Bourbon, Catuai
    • Flavour
    • Chocolate, Caramel

Now in their sixth-generation, brothers Enrique, Rene and Gustavo are running the farm with their father Gustavo still involved as an advisor, giving them the benefit of his experience. Over the years, they have placed in the finals for Cup of Excellence 7 times, as well as gaining accolades from trade bodies and national associations such as Exporter of the Year in 2015 and landing in the top 5 in 2017.

Coffee on this 140 hectare farm has recently been awarded the Denomination of Origin (DO). Certification is given by the cuppers from the Salvadoran Coffee Council under the SCA standards in order to guarantee quality and characteristics of coffee from a geographical region from the Central part of El Salvador which includes the Balsamo Quetzaltepeq Mountain Range and the San Salvador Volcano.

All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the Izote and the Copalchi which also act as a natural wind barrier.

In 2012/2013 they lost 80% of their coffee plantations to leaf rust, and it takes 5 to 10 years to renew the plantations. They are continuing to replant the coffee trees and are also changing the way the farms are managed; instead of pruning some of the trees, they are systematically pruning the whole parcel of land. Subsequently planting one varietal of coffee on each section of land helps with better management.

Coffee is handpicked and taken to the coffee mill where it is wet milled.

Once depulped the coffee is sent to fermentation tanks and will rest there until it reaches the right fermentation, usually this is from 8 to 12 hours. It is then washed and sent to clay brick patios for 10 days, in the first three days it is moved every 15 minutes and then from the fourth day it is moved every hour, and at the end of the day the coffee is covered to avoid moisture from dew. At this point the moisture is measured again to check it is between 11.5% – 12.5%, then it is rested for 40 days.

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  • El Salvador - Finca San Ernesto

    • Region
    • Urrutias Estates
    • QG
    • 82.75
    • Altitude
    • 1100 masl
    • Variety
    • Bourbon, Pacas
    • Flavour
    • Chocolate, Raisin, Redcurrant
    • Body
    • Medium
    • Acidity
    • Medium

The Hafursa Haru washing station is located close to Yirgacheffe town, not far from the boundary with the Oromia zone. There are 12 standardized fermentation tanks at the washing station, and over 160 drying beds. This allows for fast turnaround whilst keeping traceability of the lots, something that is becoming more and more a part of processing in Ethiopia as trade opens up.

The varieties themselves are often referred to as heirloom, though, having high genetic diversity means that what is heirloom in one area is not a guarantee of the same characteristics as an heirloom from another region.

Coffee is brought to the washing station by the many smallholders that live locally. The cherry is handpicked to remove any noticeable defects before being taken to the raised drying beds and dried for around 21 days. Once dried, it is hulled to remove the husk, then stored before being taken to Addis Ababa for sorting, grading and export.

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  • Ethiopia - Haru

    • Region
    • Yirgacheffe
    • QG
    • 87.25
    • Altitude
    • 1995 - 2020 masl
    • Variety
    • Kumie, Dega, Wolisho
    • Flavour
    • Blueberry, Vanilla, Raspberry, Lime
    • Body
    • Medium
    • Acidity
    • Juicy

Mr. Itiel Vásquez, the owner of La Inteligencia, talks of how he was born in coffee plantations, starting working young on a little area of the farm, where he met his wife today.

Shortly after his father-in-law died, he found himself left in charge of 34 hectares of coffee. Since then, he and his 4 sisters-in-law have dedicated time and effort to remain being the best coffee of the region and of Guatemala. They hope for the legacy to continue, with plots on the farm already set aside for their three children.

Coffee pulp is removed in traditional depulpers, before being fermented for 30 hours and washed again. It is then spread out under the sunlight on concrete patios to dry.

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  • Guatemala

    • Region
    • Huehuetenango
    • QG
    • 87.75
    • Altitude
    • 1900
    • Variety
    • Bourbon, Caturra
    • Flavour
    • Hazelnut, Turkish Delight, Apricot, Orange
    • Body
    • Medium
    • Acidity
    • Citric

Coffee is picked by the smallholders in the municipality in the same way as across much of the country. Families and neighbours share labour to collect the cherries which are commonly washed and dried on the farm, often at high altitudes on steep slopes, or brought to a nearby beneficiary for processing. It is then brought to the dry mill or cooperative headquarters for cupping, scoring and sorting for export.

Due to the many microclimates, faces of the slopes, and changing weather patterns, there is often fresh coffee cropping throughout the year, though generally this is split across the main and mitaca (or ‘fly’) crops. For Penol this is March and June for the main, and the mitaca December and January. Global warming has seen a significant change across Colombia, bringing challenges to some areas and opportunities to others. Earthquakes and landslides have featured in the coffee areas, but the commitment to quality remains high

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  • Colombia

    • Region
    • Quindio
    • QG
    • 83
    • Altitude
    • 1458
    • Variety
    • Colombia, Caturra
    • Flavour
    • Plum, Apple, Raspberry, Redcurrant
    • Body
    • Medium
    • Acidity
    • Soft