7 UNIQUE FLAVOURS FROM ACROSS THE GLOBE
WELSH GOLD BLEND
A lightly roasted and fresh tasting take on an Australian recipe. A blend of four beans with the fruitiness of the South American beans combined with the smoothness of the Indonesian coffee beans which creates a great all day coffee.
WELSH MOUNTAIN BLEND
MEDIUM TO DARK ROAST
From the Caribbean-facing slopes of the central mountain range Guatemala Huehuetenango and Indochina Peninsula in Southeast Asia. This blend of three beans is roasted medium to dark. A great tasting coffee with earthy nutty notes and a little bit of bitterness coming through.
COLOMBIAN SWISS WATER DECAF
A rich acidity, medium bodied coffee with a citrusy flavour and a clean sweet aftertaste.
This coffee has been decaffeinated meaning that the majority of caffeine has been removed using a non-chemical process called the Swiss Water process
COSTA RICA COFFEE
Region: Carrillos Altos de Poas, Alajuela
Altitude: 1200 to 1300 metres above sea level.
Flavour Profile: Chocolate, Citrus. A smooth coffee with a sweet, fruity aroma. It’s flavour profile is marked by subtle chocolate nuances paired beautifully with the delicate hint of citrus. The cup finishes with a dry, lemon-like citrus nuance.
Region: Namadzi, Southern Highlands
Altitude: 1200 metres above sea level.
Flavour Profile: Hints of green apples in a caramel fudge base.
Cupping Notes: Clean cup, silky smooth with a great finish
INDIAN MONSOON MALABAR
Region: Baloo Brand
Altitude: 1100-1200 meters above sea level
Cupping notes: Light to Medium body
Flavour profile: Earthy, spicy and smoky
This coffee is sweet with a medium body. It has low acidity with an earthy complex aroma and a unique cedar and spice flavour.