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 bean’s individual roast flavours linger with every mouthful.

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  • Brazil

    • Region
    • Mogiana, Sul de Minas
    • Altitude
    • 800-1300 masl
    • Variety
    • Icatu, catuai
    • Aroma
    • Sweet
    • Flavour
    • Nutty, chocolate
    • Body
    • Medium
    • Acidity
    • Soft
  • Guatemala

    • Region
    • Cuchumatanes, Huehuetenango
    • Altitude
    • 1600 to 1700 masl
    • Variety
    • Caturra, bourbon
    • Aroma
    • Floral, citrus, apricot
    • Flavour
    • Dark cocoa, brown sugar, sweet fruitiness
    • Body
    • Medium, silky
    • Acidity
    • Citrus
  • Peru

    • Region
    • Chanchamayo Valley
    • Altitude
    • 800-1300 masl
    • Variety
    • Bourbon, caturra
    • Aroma
    • Soft floral
    • Flavour
    • Chocolate, nutty
    • Body
    • Medium
    • Acidity
    • Citrus
  • Vietnam

    • Region
    • Central Highlands, Buon Me Thuot
    • Altitude
    • 300-500 masl
    • Variety
    • Robusta
    • Aroma
    • Smokey
    • Flavour
    • Woody
    • Body
    • Heavy
    • Acidity
    • Astringent

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 Flatwhites 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
    • Magdalena, Sierra Nevada de Santa Marta
    • Altitude
    • 1200 masl
    • Variety
    • Caturra
    • Aroma
    • Spice, chocolate, raisin
    • Flavour
    • Chocolate, tart fruit
    • Body
    • Medium
    • Acidity
    • Pronounced
  • Guatemala

    • Region
    • Cuchumatanes, Huehuetenango
    • Altitude
    • 1600 to 1700 masl
    • Variety
    • Caturra, bourbon
    • Aroma
    • Floral, citrus, apricot
    • Flavour
    • Dark cocoa, brown sugar, sweet fruitiness
    • Body
    • Medium, silky
    • Acidity
    • Citrus
  • Honduras

    • Region
    • La Paz, Marcala
    • Altitude
    • 1350+masl
    • Variety
    • Bourbon, catuai, pacas
    • Aroma
    • Fruity
    • Flavour
    • Citrus
    • Body
    • Medium
    • Acidity
    • Soft

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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  • Colombia

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

    • Region
    • Huehuetenango La Providencia
    • Altitude
    • 1600-1700 masl
    • Variety
    • Bourbon, caturra
    • Aroma
    • Floral, citrus, apricot
    • Flavour
    • Dark cocoa, brown sugar, sweet tropical fruit
    • Body
    • Medium
    • Acidity
    • Tart, clean
  • Peru

    • Region
    • Chanchamayo Valley
    • Altitude
    • 800-1300 masl
    • Variety
    • Bourbon, caturra
    • Aroma
    • Soft floral
    • Flavour
    • Chocolate, nutty
    • Body
    • Medium
    • Acidity
    • Citrus

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
    • Copan
    • Altitude
    • 1100-1300 masl
    • Variety
    • Catuai, pacas
    • Aroma
    • Sweet
    • Flavour
    • Chocolate
    • Body
    • Round
    • Acidity
    • Soft
  • Peru

    • Region
    • Chanchamayo Valley
    • Altitude
    • 800-1300 masl
    • Variety
    • Bourbon, caturra
    • Aroma
    • Soft floral
    • Flavour
    • Chocolate, nutty
    • Body
    • Medium
    • Acidity
    • Citrus

Current single origin coffees

The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavour. Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia, to offer a completely different profile from this well known origin. The misty Valley is a prime example of fruitiness, complexity and character of Natural Yirgacheffe coffees.

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  • Ethiopia

    • Region
    • Gedio
    • Altitude
    • 1750-1950 masl
    • Variety
    • Heirloom
    • Aroma
    • Floral
    • Flavour
    • Blueberry, strawberry, milk chocolate
    • Body
    • Milk body, incredible balance
    • Acidity
    • Light lemony
  • Cupping Notes

    In the cup, the Misty Valley truly delivers. A perfumed strawberry aroma lead to a crisp and complex fruit basket flavour. Lemony sweetness provides a consistent backbone, finishing with a bright pleasant mouthfeel.

Sumatra is the second largest island of the Republic of Indonesia.

In the Aceh Province of North Sumatra, Sumatra Mandheling coffee is grown at altitudes between 2500 to 5000 feet on the lofty volcanic slopes of Mount Leuser near the port of Padang.

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  • Indonesia

    • Region
    • Aceh
    • Altitude
    • 900-1600 masl
    • Variety
    • Catimor, typica
    • Aroma
    • Slightly earthy
    • Flavour
    • Chocolate, spicy, woody notes
    • Body
    • Medium/rich Body
    • Acidity
    • Low/medium
  • Cupping Notes

    The natural drying method used in its production results in a full body with a concentrated flavour, garnished with herbal nuances and spicy finish. The coffee has a low acidity and a richness the lingers on the back corners of the tongue. Notes of chocolate are evident in the finish.

Finca La Aurora is from Huatulco on the Pacific coast in the Oaxaca (pronounced Wa-Ha-Ca) region of Southern Mexico. The farm is located in the basin of the Copalita river at around 1200-1600 masl.

There is a wonderful depth to this coffee, with the accentuation on the deeper, richer notes. This Finca Aurora has a smooth body with  chocolate sweetness.

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  • Mexico

    • Region
    • Oaxaca
    • Altitude
    • 1200m-1600m
    • Variety
    • Bourbon, caturra, typica
    • Aroma
    • Full, chocolate
    • Flavour
    • Soft nutty notes, dark chocolate, sweet
    • Body
    • Medium
    • Acidity
    • Medium, citrus

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
    • 1300m-1600m
    • Variety
    • Caturra, typica
    • Aroma
    • Sweet
    • Flavour
    • Citrus
    • Body
    • Creamy, clean, round
    • Acidity
    • Bright