“Our coffee is handcrafted in Sheffield, England’s “City of Steel”, which men of foresight, diligence and enterprise have made famous.”
100% speciality grade Arabica coffee is an investment. We 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.
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.
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.
Popayan is located in the department of Cauca at 1700 masl. This region’s topography is perfect to grow exceptional coffee. The Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogenous climatic and altitudinal characteristics. The result is a balanced cup profile with floral notes and caramel notes.
The communities program has been running with Coope Tarrazú since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazú region.
The coffee of the Tarrazú region is one of the most recognized in Costa Rica and in the world and represents around 40% of the national production. Most of the plantations are under shade, with different trees in the area.
In the district of San Marcos, La Laguna de Tarrazú is one of those communities that regularly contribute to our line up of Costa Rican coffees. This is a small community of producing families who have an annual production capacity of around 50 bags, with all 35 producing families working together to do so.
Costa Rica - La Laguna Community Lot
La Laguna de Tarrazú
1500 - 1650 masl
Maple Syrup, Blackberry, Toffee, Stone Fruits
VII. Burundi – Gaterama
This cooperative lot is processed at the Gaterama wet mill in Gitema province. This lot comprises of coffee from over 700 smallholding farmers in the surrounding region.
The coffee cherries are handpicked, floated (to identify unripe cherries) and handpicked again before being moved to the drying tables.
To avoid exposure to strong midday sunshine the coffee is covered with shade netting to maintain even drying throughout the process.
Our first Christmas offering comes out of Colombia. It’s like a mouthful of strawberry Quality Street chocolate (albeit in liquid form). Perfect as a gift for others or a treat for yourself on Christmas morning.
This 100% Caturra lot was carefully hand-picked in order to use only the ripest cherries, which are then hand sorted to remove any defects. The coffee is sundried on raised beds under temperature-controlled conditions until the ideal moisture content is achieved.
This lot is produced by smallholders in rural areas of Nariño. The majority of the coffee growers involved in the production of this lot belong to the Aponte indigenous reserve. The importers, CofiNet, work with approximately two hundred coffee growers across the nariño region.
This microlot is 100% Caturra, a variety originating in Minas Gerais, Brazil. A naturally occurring mutation of Red Bourbon, Caturra produces more coffee per plant and while also being more resistant to disease.
Farmers who form this Regional Plus program first started creating their unique honey processed coffees in 2018.