THE PUREST EXPRESSION OF COFFEE
EVERYDAY NEW FLAVORS & AROMAS ARE BEING DISCOVERED IN COFFEE & IT COULD BE YOURS TO EXPERIENCE.
Like the finest wine & whiskey, coffee is rich with complex and exciting flavours. Masterfully crafted to open up an endless world of flavour combinations, coffee is so much more than dark, medium, and light roast. It's seasonal, varietal and complex. Its flavours vary from region to region, and no two cups are the same.
TASTE THE DIFFERENCE
Whether it's the beans you purchased at a cafe, or single origin beans from your local roaster- each coffee has a story. It's the little details that makes all the difference. The more you taste, the more you find, the greater the rewards.
AND SO MUCH MORE...
THE MORE YOU TASTE, THE MORE YOU FIND, THE GREATER THE REWARD.
INDULGE IN THE WORLD'S COFFEE COLLECTION
East Africa e.g. Kenya, Ethiopia
Landscape
Kenya’s unique terrain allows coffee to be grown by small farmers on the foothills of Mount Kenya. Slight variations in Kenya’s vast landscape results in different flavors and ‘grades’ of coffee being produced.
Processing
In order to bring out the best flavors for Kenyan beans, water is used to remove the fruit from the bean, leaving behind only the parchment skin. This has a profound impact on the flavors of the bean, giving Kenyan coffee its unique bold, full-bodied, yet clean taste.
Drying
The beans are dried and rested on specially built raised beds to bring out its aromatic & often intensely citric and fruity flavors.
South America e.g. Brazil
Landscape
Brazil’s distinct rainy and dry seasons allow Brazilian beans to be strip-picked resulting in variations in coffee sizes. This method enables this type of coffee to be enjoyed in larger amounts.
Processing
Brazilian coffee predominately uses a ‘pulped natural’ method where the skin, pulp, and sweet mucilage is removed. This stops the process of fermentation, giving the beans a milky-chocolaty taste.
Drying
The coffee is often dried using natural sunlight. This method brings out Brazil’s characteristics of sweet, chocolaty, balanced soft flavors by reducing the moisture content of cherries by 11%.
Central America e.g. Costa Rica
Landscape
Costa Rica’s diverse terrain of hills, valleys, forests, mountains, volcanoes & plains produce stark variations in coffee characteristics. From sweet & silky body of the volcanic soil to robust and acidic flavors near the ocean, Costa Rica’s coffee is one of the best in the world.
Processing
A unique method of ‘honey process’ is often used on Costa Rican coffee to remove the skin of the cherry, while leaving behind some sticky mucilage. This gives the coffee a distinct natural sweetness without an over-powering berry taste.
Drying
The coffee is set to dry with its mucilage still on to absorb its natural sweetness. This gives Costa Rica coffee a slight acidic taste.
YOUR VERY OWN COLLECTION OF EXQUISITE COFFEE
AWAITS
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