Great Taste 2 Star Award Winner - Rich Italian Espresso Roast:
"Having tried numerous whole beans from different vendors I have finally found one that I cannot fault, this is superb coffee; rich aromas, great crema and outstanding taste. I will go back and back to this coffee, so glad to have found it! Thank you"
A carefully crafted selection of coffees, dark roasted for a full-bodied taste.
- Small batch roasted to order for maximum freshness
- 100% natural, RFA certified, high quality coffee beans
- 250/500g - resealable bags, to stay fresher for longer
- Fast delivery via Royal Mail, shipped same day
What you need to know:
- Full bodied blend giving a creamy mouth feel, notes of caramel and cookies, with a powerful kick
- Strength 4/5
- Acidity - Soft
- Great taste judges comments - "Good roasting, full-on nuts with no ashy carbon flavours creeping in, which we enjoyed. With milk added it gives it an unctuousness, akin to praline that demands a second sip."
- Sustainable - we plant a tree for every single order - over 1,800 planted so far!
Latte, Flat White, Cappuccino, Espressos, Americanos, Filter & Bean to cup coffees. Particularly good for espresso based drinks. Stands up well to milk.
Once opened, consume within 3-4 weeks for best results.
Finer Detail & The Main Farm:
A sweet and balanced coffee with flavours of milk chocolate, cocoa, peanuts, pleasant after taste, low acidity, good body and clean tasting finish.
OWNER - Erica Sanchez
ALTITUDE – 1700 - 1950 meters above sea level
LOCATION – San Antonio Huista, Huehuetenango, Guatemala
PROCESS – Washed
VARIETY – Catucai and Mundo Novo
FARM SIZE - 2.5 hectares
SCA SCORE – 86
Ericka Sanchez is the owner of 2.5 hectares of land in the San Antonio Huista area of Huehuetenango. The farm, La Montaña, is planted with Caturra, Bourbon and Pache, and sits at 1700masl. Ericka is part of the Red de Mujeres, or 'network of women' in English and she manages her farm using organic fertilizer which she produces onsite. Ericka doesn't use any chemical inputs and has diversified the other crops she grows on the land to safeguard for a sustainable future. The fermentation method she uses is fairly unique and is now been passed on to other members of ACODIHUE. Ericka lets the coffee dry ferment for a longer period of time in controlled conditions in order to accentuate the fruity characteristics in the cup.
The Red de Mujeres, or 'network of women', is a large group of female coffee producers covering five different areas of Huehuetenango. The group is made up of 830 women. Within the entire community of women there are 8 different Mayan languages spoken, highlighting the diversity of culture and language in this area of Guatemala.
All of these women have been either widowed during the 36 years of civil war in Guatemala, or were left when their husbands fled the country during the coffee crisis between 2001 and 2004. Since Huehuetenango was one of the areas hardest hit by the crisis, many people decided to give up altogether and find work elsewhere, leaving their families behind.