“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 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.
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.
This coffee comes from around 600 smallholders who have approximately two hectares of land each. The coffee cherries are handpicked, and the coffee’s grown at around 2,000–2,200 metres above sea level. These smallholders then sell the freshly-picked cherries to the Chelelektu mill.
Ripe cherries are delivered to the mill. Once there, they are graded, and then they’re placed onto raised drying beds in thin layers and turned every 2–3 hours in the first few days, to avoid over-fermentation and mould growth; 4–6 weeks later (depending on weather and temperature) the beans are dehulled before being transported to Addis in parchment, and are then milled prior to shipping.
Over the years Chelelektu coffee has become synonymous with quality. It is a baristas favourite for the coffee competitions. Coffees from Chelelektu are known for their typical Ethiopian origin profile – a vibrant floral profile with soft citrus and peach notes. The beans are incredibly well processed at the washing station.
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 900 to 1600 metres on the lofty volcanic slopes of Mount Leuser near the port of Padang.
The natural drying method used in its production results in a full body with a concentrated flavour, garnished with herbal nuances and spicy finish.
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.
Coffee was introduced to Mexico during the 19th century from Jamaica and since then the country has become the fifth largest producer in the world, with an output of around 5 million bags per year. It is grown mainly in the southern states of Veracruz, Oaxaca and Chiapas. Around 75% of production takes place on small farms or less than two hectares and as such, much of the country’s coffee is produced by cooperatives. In addition there are estate grown coffees, particularly in Chiapas, Mexico’s largest coffee producing state and it is from here where we source the fantastic Finca Muxbal.
In the local Mame dialect, Muxbal mean ‘place surrounded by clouds’, and it was the name chosen for the most unique coffee farm. It stands proudly on the slopes of the active Tacana volcano on Guatemala’s northern border. The farm is managed by mother and son team Maeggi Rodriguez and Jorge Gallardo. It was purchased in 1959 by Maeggi’s father, Don Enrique, a man who was very much a pioneer of his time. He introduced three key principles that remain as important today as they were then: social responsibility, environmental sustainability and the production of very high quality coffee.
Much of the farm has been given over to a breathtakingly beautiful nature reserve – a gorge where icy mountain waters flow through a jungle that teems with life. To allow access to the farm, which stands on a plateau above the gorge, a feat of engineering has been achieved in the form of a road that has been carved into the cliff-face. The 4×4 climb up this winding track is absolutely not for the faint hearted but the brave are rewarded with a visit to one of Mexico’s best coffee farms.
Gihombo wet mill is a privately owned washing station that was built in 2006, but only became fully functional in 2011. Located near the shores of Lake Kivu in the northern part of the Nyamasheke district, the station’s cherry collection area ranges in altitude from 1600 to 2000 masl. All coffee is processed using a 800kg/hr Penagos eco-pulper, dry fermented for 12 hours, and then dried on raised beds for 15 to 22 days. Gihombo is supplied by a group of 320 farmers from the sectors surrounding the washing station and averages a production total of around 30 tons of parchment annually.
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.
Finca Ayutepeque is a single origin coffee located in the Apaneca-illamatepec region in the department of Santa Ana. Producer Emilio Lopez and his family have been growing coffee for six generations in the volcanic hills of El Salvador. He is also the founder of Cuatro M Miller and exporter of 100% single origin coffee produced in the Apaneca-iIlamatepec region. Their first washing station was installed at Finca Ayutepeque where each bean is traceable to the lot it is grown in.
At the wet and dry mill, quality is maintained, and everything is measured from the grade of the cherries, to the production ratios from cherry to green coffee. Every step of the process is certified to make sure that each variable of production is managed by the highest standards of quality.
Coffees are washed, dried and sorted with the most advanced machinery; and maintain a high level of cleanliness and professionalism.