The Perfect Coffee

This coffee is vibrant, sweet and clean with notes of caramel and nuts.

Varietal: Bourbon

Processing: Washed

Finca El Cerro is situated 1650-1700 meters above sea level in the town of San Miguel Dueñas, Antigua, Guatemala. Francisco Quiñonez inherited the farm from his parents and hopes to pass it on to his eldest son, who is studying agronomy. Francisco practices permaculture, which is a farming method that focuses on soil health. Despite the region’s dry climate, Francisco is able to grow fruit and vegetables for the family’s consumption, as well as local tree species like guachipilin and graviela, which provide shade for the coffee trees.

This coffee is 100% Bourbon varietal, which is renowned for its high quality flavour profile. The Bourbon cherries are selectively handpicked and floated in water to remove any under or over-ripe fruit. The resultant ripe, red cherries are pulped and fermented in tiled fermentation tanks for 36 hours. Following fermentation, the parchment coffee is washed in clean water, and laid on raised drying beds. The drying coffee is raked frequently to ensure even drying.

This coffee is luxuriously bright, rich and sweet with lots of character.

Coffee is exempt from GST.

This coffee is well balanced with notes of nougat and honeycomb. 

Varietal: Arusha | Bourbon | Mundo Novo | Typica 

Processing: Washed

This coffee is processed at Baroida Estate in the Eastern Highlands of PNG. The estate is owned and operated by the Colbran family. The name comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. This particular rock, has stubbornly remained in the middle of the river for as long as anybody can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.

The coffee cherries are sorted meticulously before being pulped on disk pulpers. The mucilage covered parchment coffee is then dry-fermented in vats for 36 hours. When the fermentation process is complete, water is pumped into the vats in a circular motion, which naturally agitates the coffee and removes any remaining mucilage. Coffee is then sun- dried on raised tarps, where it is turned regularly to ensure even drying.

This is a great example of a sweet cup of coffee uninhibited by flavours produced by the processing method itself.

Coffee is exempt from GST.

This coffee is rich and sweet with notes of orange and dark chocolate.

Varietal: Bourbon | Catuai

Processing: Washed

Finca Vizcaya is situated 1310-1980 meters above sea level in the town of Mataquescuintla, Jalapa, Guatemala. Francisco Quezada and his family have owned the farm since the 1980s when his grandfather purchased the farm for its high altitude and ideal microclimate for producing specialty coffee. The family focuses on sustainable farming that cares for the environment. They keep bees and maintain a 35 hectare forestland on the farm that provides habitat for local fauna. Coffee pulp from processing is used to produce organic fertiliser.

Ripe coffee cherries are picked by skilled labourers and sent to the on-site wet mill for processing. The cherries are soaked in water for approximately 24 hours before being pulped, which adds fruitiness and complexity to the coffee. Once pulped, the coffee is soaked for a further 12 hours to help break down the sticky mucilage. The parchment coffee is finally washed in clean water and laid out to dry for approximately 12 days, where it’s raked frequently to ensure even drying.

The culmination of meticulous farming and processing make this coffee clean, sweet and delicious.

Coffee is exempt from GST.

This coffee is a real standout. It’s complex, delicately fruity and sweet.

VARIETAL: SL28

Processing: Washed

Manasseh Kibochi owns Spikes Estate, which is situated at 1700-1800 meters above sea level in the town of Kigumo in Kiambu, Central Kenya. The region of Kiambu is renowned for producing high-quality coffees due to its high altitude, favourable weather, rich soil and traditional farming techniques. These factors contribute to the cultivation of dense, sweet coffee cherries. The coffee we’ve purchased this year from Spikes Estate is graded ‘AA‘, which according to Kenya’s size-based classification system, signifies the largest bean size.

Coffee cherries are selectively hand-picked and pulped promptly with the use of a hand pulper. The pulped coffee is then left to undergo dry- fermentation for 16-24 hours, a process that accelerates fermentation and enhances fruity flavours and acids. The dry-fermented coffee is then washed and soaked in water for a further 24 hours. This secondary wet-fermentation step slows down fermentation reactions, facilitating precise control over the process. Finally, the coffee is dried on raised beds for 10-18 days depending on weather conditions.

The washed process, incorporating both dry and wet-fermentation stages, emphasises the floral, fruity nature, and sweetness of this coffee. The combination of meticulous farming and processing at Spikes Estate distinguishes this coffee as a true standout in quality and flavour.

Coffee is exempt from GST.

This coffee is bright and sweet with notes of toffee and nuts.

Varietal: SL28 | Ruiru 11

Processing: Washed

Ndiwa Estate is situated at an elevation of 1600-1800 meters above sea level in the Kiambu region of Central Kenya. Mwalimu Ndichu Kibe, a retired teacher who began coffee farming in 1965, aims to enhance the quality of his coffee to attract better prices and uplift his family’s livelihood. Collaborating with our suppliers, Sucafina, Mwalimu has availed himself of training opportunities to refine pruning, cultivation, and harvesting techniques. Sucafina also conducts soil analyses to guide appropriate fertilisation methods, aiming to improve yield and quality while minimising costs and environmental impact.

The coffee cherries are meticulously picked when ripe and promptly pulped. Subsequently, the parchment coffee undergoes underwater fermentation for 18 hours or until the mucilage breaks down. After fermentation, the coffee undergoes a thorough washing process to eliminate any residual mucilage. The cleaned parchment coffee is then laid out on elevated drying beds for a period of 7-21 days. The dried parchment coffee is then transported to Sucafina’s microlot dry mill, equipped with high-quality machinery that facilitates hulling small coffee lots. This empowers small farmers to maintain the distinctiveness of their coffee, avoiding the need to blend it with others to meet minimum lot requirements.

The washed process, employing a combination of dry and wet fermentation, accentuates the brightness and sweetness of this coffee.

Coffee is exempt from GST.

This blend tastes great with milk.

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Brazil - Minas Gerais - Sul de Minas

The South of Minas Gerais (Sul de Minas) is responsible for 30% of Brazil’s total Arabica coffee production. The relatively flat landscape combined with high minimum wages has led most farms to opt for mechanical harvesting over selective hand-picking.

The majority of coffee in Brazil is processed naturally, where the fruit dries on the tree. The mechanical harvesters remove the ripe and dried fruit from the tree and transport it to concrete patios where the coffee is laid out to dry. Many coffee estates will use mechanical driers to finish the drying process evenly and accurately. State of the art colour sorting and density grading equipment enable high quality coffee by removing any discoloured, unhealthy or defective coffee beans.

The natural process makes this coffee rich, sweet and nutty with low acidity.

Coffee is exempt from GST.