We are passionate about providing and producing the best quality Coffee
Where do we source our Coffee from?
It's really important for me to source as much as we can using local suppliers and support small business as we can.
We use a fantastic chap based in Ross-on-Wye called Peter James who roasts all of our Coffee's for us to order, we change our Coffee throughout the year to make sure we always have something fantastic to tantalise your tastebuds and provide you with an altogether different experience from the standard generic high-stree brands...
Our Current Coffee
We are currently using a blend called 'Caffe Limoné'
Here are a few notes from Peter James about this Coffee: -
For me personally, it has been quite a hard task to create a follow-on coffee from Winter Hoard (which we incidentally had prior to Caffe Limoné - David) as I love that coffee alot and also it has reached some far away and quite pleasing places. (Oh how I could blow my b flat trumpet here!)
What I wanted to create was a little ray of sunshine (!) creating a refreshing flavour that was not startleing or sharp, as lemon often is, but clean.
My comparison/ analogy for this is that we are in a relatively cold and Northern climate and ripe fruit has a fairly short window of opportunity. When fruit is imported it never has the same zing or freshness that you get when you taste it fresh and ripe, where it is grown. Admittedly this is coffee not lemons....
Is my longing for warmer climbs becoming too obvious now?
This blend is from the following farms :
Santa Rita El Salvador and also a super cupping lot from Bolivia, Illimani mountain range. (Narrowing it down nicely I know..but tastes stunning and we are awaiting our Bolivian man in the field to start talking!)
Illimani & Apeneca (Bolivia and El salvador respectively)
Espresso Cup profile :
Clean, Juicy, sweet, fresh and lemony.
We have brewed this quite fresh and it has been really forgiving with some lower doses in the 14g-15g range. Shots just taste really good from 18 up to 25. Because this is about juice and freshness, we have deliberately worked on quicker extraction times, otherwise it tends to loose its sweet spot and point some what.
90-92C is good for this coffee.