Discovery 1 is an even blend of coffee from the Paraiso Estate in Brazil and the Tacueyo Reserve in Colombia, creating a rich yet sweet coffee. The association that produces the Tacueyó Reserve coffee, Asprocrit, is the largest Association in Cencoic, Colombia. The association has invested in new equipment to ensure that all the coffee is dried to a consistent level, focusing on the quality of every bean.

The other 50% of the beans were grown at the Fezenda Paraiso Estate located in a traditional coffee growing town, Cabo Verde. The perfect location with ideal conditions for coffee production, such as an average altitude of 950 meters, a climate with well-defined seasons, low humidity, and suitable temperatures.

Together, this blend makes the perfect cup of coffee whether that’s as an espresso or milk based drink.

Discovery 2 is the perfect blend of beans from Pica De Aguila in Colombia, Coban in Guatemala and the Asali Cooperative in Kenya.

40% of the coffee in this blend are grown near the highest peak in the Honduras Reserve, known as Pico De Aguila and members of the local community cultivate it at 1500-1850 MASL. The second coffee in this blend is grown by Fedecocagua, a cooperative organisation with members in the region of Coban, the organisation is made up of over 150 individual co-operatives that supply the coffee, and are the main exporter of coffee from Guatemala. The third coffee in this blend is the Kenyan Arabica is grown on rich volcanic soils found in the highlands between 1400 -2000 meters above sea level.  Its altitude provides excellent growing conditions for coffee trees and makes for a bright yet complex coffee, adding a hint of acidity to this blend. Together, this blend makes the perfect cup of coffee whether that’s as an espresso or milk based.

Discovery 3 is a blend of coffee from Brazil Santos and Sumatra Mandheling. 60% of this blend is made up of beans from Brazil where the soils, regional climate and temperatures make fantastic growing conditions. Typical flavouring of coffee from Brazil invoke nuts, caramel and creamy body which works perfectly with the Indonesian coffee we have chosen.

The remaining 40% of this blend is made up with beans from the Gayo Mountains in the region of Sumatra. Many of the Indonesian Islands were formed by volcanoes, which means the mountainous environment has rich, fertile soil that is ideal for growing coffee.

Together, this blend makes the perfect cup of coffee whether that’s an espresso or milk based drink.

The Kabuye lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1800 – 2100masl on south facing slopes. The coffee is grown on terroir that is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning lots already.

Farmers then depulp their coffee using a four disc McKinnon pulper and ferment it from 5 to 15/20 hours. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.

Tacueyó Reserve is located in the Toribio municipality in the North-Eastern part of Cauca. The association that produces the Tacueyó Reserve coffee, Asprocrit, is the largest Association in Cencoic. It joined the Cooperative in 2012 with 194 families and has seen significant growth since then, with 540 families now in the Association producing this wonderful coffee.

Over the last 4 years the association has invested and has both built a warehouse for receiving coffee and also a mechanical dryer to ensure that all their coffee, regardless of how it is delivered, is dried to a consistent level. This has given the Association more control over their quality and has laid solid foundations for future growth.

Ethiopian coffee is among the world’s most varied and distinctive and the Yirgacheffe ranks among the very finest.

Many Ethiopian coffees display a fruit-toned acidity characteristic; however, this all depends on the processing method. Ethiopia coffees are split into those processed by dry method, where the beans are dried inside the fruit and those processed by large-scale wet method, in which the fruit is immediately removed from the beans before the beans are dried.

In the wet-processed coffees of the Yirgacheffe region, the coffee profile is high quality and full of floral and citrus tones, which makes for a delicious cup of coffee.

The municipality of Três Pontas in Sul de Minas is touted as the greatest producer of coffee in the country. It has over 50 million coffee trees and its undulating topography falls in the transition zone between the Atlantica Forest and Cerrado Biome. The area takes its name from the three peaked mountain in the area which, stretching up to 1234 metres high, has often been used as a landmark.

The farm itself has been in the Chaves de Brito family for three generations, and is run by the inimitable Carmen Lucia, more commonly called Ucha, who also heads up the Brazil Speciality Coffee Association.