Brazil is the world’s largest coffee producer producing ¼ of the worlds coffee supply. Due to its relatively low altitude Brazilian coffee beans have a mild acidity Brazilian coffee beans are versatile, tend to have a low bean density, A light roast highlights natural flavours, a dark roast tend to be flat, projecting an ashy, bitter flavour.

We use medium roast for Brazilian coffee, our Premium Brazil coffee is soft, low in acidity, exhibits a nutty sweet flavour, and is often bittersweet with a chocolaty roast taste, ranging from milk chocolate to bitter cocoa and toasted almond.

Colombia is the most famous coffee nation in the world and has many flavours to bring to the cup. It’s the most talked about coffee. Often these coffees are known for being smooth and easy-drinking, they general tend to be sweet, chocolatey with some fruity notes that can touch on caramel, apple and red fruits like berries. The Columbian aromas tend to be a little citrusy and fruity at times, with hints of spice.

Bolivia - Bolivian coffee shares many similarities with other South American origins but has a slight advantage thanks to its high-altitude growing areas. Classic clean taste with a delicate, bright acidity and a sweet that other South American coffees don’t have, due to its higher elevations they tend to be more fruity and acidic. aromatic quality of fruity notes including apple, pear, tangerine, lemon and apricot.

Ecuadorian coffee has a velvety mouthful with high acidity and strong base notes of chocolate and caramel. The close is a bright, crisp citrus finish. Ecuadorian coffees produce a sweet, rich aroma.

Peruvian coffee stands out as being a balance of full flavour, mellow- medium body, and middle acidity, with a gentle sweet finish. In particular, smooth nutty and chocolate undertones shine through, however they don’t hold the complexity that some other origins in the Americas can possess.