Coffee

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.

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.

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.

Our signature decaffeinated blend of from throughout Brazil. Trinity provides the decaf drinker with a great tasting coffee, roasted with the same care as our caffeinated blends. With a velvety smooth body and notes of rich Chocolate; Trinity has an impressive sweetness and gentle acidity. The beans have been through a MC (Methylene Chloride) process to remove the caffeine.

One of seven farms in the Matagalpa and Jinotega region, Santa Maria forms part of the Grupo Las Nubes. It’s location within La Reserva El Arenal means that coffee plants at santa maria grow in the shade of the forest. The Robelo family lost the farm during a conflict during which they were forced off their land. Victor Robelo, a third generation coffee farmer, regained ownership of his father’s coffee farm back in 2011. Under his ownership Santa Maria has more than doubled in size to thirty-five hectares since 2017. The farm has since produced coffee that won the ACE Cup of Excellence award in 2017.

All coffee produced on Santa Maria are washed and fermented at the farm before being sent to the Las Nubes dry mill. This ensures quality and uniformity between all members of the group. This particular coffee is then dried for 10 days on shaded raised beds.
The ripe cherries are handpicked on the farm, before being pulped washed and fermented. Once dried, it is rested in bags before cleaning, milling, and grading.

Formed in 2022, Tuzamurane is a relatively new cooperative. Josie, the head of the co-operative, is also the land owner for the 35 women that form the cooperative. They have been growing coffee for around 13 years. The women have been wanting to work with Kinini for agronomist support and washing station services as their reputation in the area has grown. In Rwanda, there are laws regarding which washing station you can deliver to. Kinini had to apply for a special license in able provide this service, and Tuzamurane are the first outside of the traditional catchment area in the Northern Sector to be able to work with Kinini in this way. Fittingly, Tuzamurane is a Kinyarwanda word that translates roughly as ‘lift one another up’ or ‘support each other’.

The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazu region. The San Francisco community is located in San Francisco de León Cortes. The community has grown from 12 producer families in 2014, to 40 producers in 2017. Each of these 40 producer families contributed to this lot of community coffee since the 2016/2017 harvest. The families cultivate Caturra and Catuaí varieties at altitudes ranging between 1700 to 1950masl in the district of Llano Bonito. The production capacity of the community has grown to 250 bags.

The people of this community are characterized by a passion for coffee and the desire to consistently produce a high quality, sustainable product. They are proud to be participants in the Coope Tarrazú Community Coffees program. Each of the producing families depend on coffee as a livelihood, and are committed to working together through all stages of the coffee process to ensure the coffee that is harvested is of excellent quality.

Popayán is located in the department of Cauca at 1,700 m.a.s.l.
This regions topography is perfect to grow exceptional coffee!
The Meseta de Popayan is sheltered by the Andes
mountain range which helps generate homogeneous climatic
and altitudinal characteristics. The result is a balanced cup
profile with floral and caramel notes.

This decaffeination process is unique. The caffeine is extracted
using sugar cane and water which enhances sweetness while
maintaining coffee attributes.

The green beans are put into a steam chamber where the silver
skin is removed from the bean. After this, the beans are
submerged in spring water and as soon the coffee is saturated
with water it is sent to the extractors where the beans have
direct contact with sugar cane ethyl acetate for 8 hours which
dissolves the caffeine content.

Then the decaffeinated coffee is dried in a chamber to reach the
same moisture content that it had prior to the process

Gaitania is a village located in the Planadas municipality in the department of Tolima Planadas has a story that contributed to the charm of their people and of the department itself It was a region in which political prisoners were sheltered from the Liberal party Over time both parties, Liberales and Conservadores, established a good relationship consequently leading to the famous kindness of people from Planadas to be well known throughout the country.
This coffee is produced by the indigenous community “Nasa Wesx” of Gaitania The Nasa Wesx live in different indigenous territories in Cauca, Huila, and Tolima. This coffee was carefully hand-picked in order to use only the ripest cherries, later hand sorted to remove any defects. Coffee is sundried on raised beds under temperature-controlled conditions until the ideal moisture content is achieved. This microlot is 100% Caturra.