Our Colombian Popayan Supremo (Arabica) features a deep dark chocolaty aroma with honey and chocolaty notes. Mild malic acidity with a bold body mouthfeel. Fruited (green apple) flavours with chocolaty notes in the aftertaste.
Origin: Colombia, South America
Region: Popayan – (Cauca region)
Grade: Supremo
Processing method: Washed
Altitude: 1700 meters
Varietal: Tipica and Caturra
Soil: Volcanic origins with relatively low pH levels that retains humidity well
Our Decaf Colombian Excelso beans (Arabica) features a Bold chocolaty aroma. Stoned fruited flavour, malic acidity with good medium body in the aftertaste.
Origin: Colombia, South America
Grade: Excelso
Processing method: MC Decaf process
Caffeine content (average): 0.030%
Nicaragua Marsellesa, from Rajuanse Estate.
The Nicaragua Marsellesa Natural has been chosen as the first coffee for our premium range coffee offering. With not only a distinction in the packaging, but also one in taste, you’ll get to experience something unique and different.
Tasting notes:
Candy Sweetness, Exotic fruits, and almonds. A Full bodied and buttery coffee with medium citrus acidity.
Our Tanzanian Arabica features a toasty aroma with hints of lemon grass. Medium mild citric acidity with good body. Sweet fruited flavours and a clean aftertaste.
Origin: Tanzania, East Africa
Grade: AA Grade
Processing method: Washed Arabica
Altitude: 1,400 to 2,000 meters
Varietal: Bourbon, Typica
Soil: Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium and magnesium
Our Colombian Popayan Supremo (Arabica) features a deep dark chocolaty aroma with honey and chocolaty notes. Mild malic acidity with a bold body mouthfeel. Fruited (green apple) flavours with chocolaty notes in the aftertaste.
Origin: Colombia, South America
Region: Popayan – (Cauca region)
Grade: Supremo
Processing method: Washed
Altitude: 1700 meters
Varietal: Tipica and Caturra
Soil: Volcanic origins with relatively low pH levels that retains humidity well
Our Decaf Colombian Excelso beans (Arabica) features a Bold chocolaty aroma. Stoned fruited flavour, malic acidity with good medium body in the aftertaste.
Origin: Colombia, South America
Grade: Excelso
Processing method: MC Decaf process
Caffeine content (average): 0.030%
Nicaragua Marsellesa, from Rajuanse Estate.
The Nicaragua Marsellesa Natural has been chosen as the first coffee for our premium range coffee offering. With not only a distinction in the packaging, but also one in taste, you’ll get to experience something unique and different.
Tasting notes:
Candy Sweetness, Exotic fruits, and almonds. A Full bodied and buttery coffee with medium citrus acidity.
Our Tanzanian Arabica features a toasty aroma with hints of lemon grass. Medium mild citric acidity with good body. Sweet fruited flavours and a clean aftertaste.
Origin: Tanzania, East Africa
Grade: AA Grade
Processing method: Washed Arabica
Altitude: 1,400 to 2,000 meters
Varietal: Bourbon, Typica
Soil: Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium and magnesium