THE BEST BEANS MAKE THE BEST COFFEE
FLAVOUR ART COFFEE
Our Santos coffee is named after the Brazilian port where it begins its journey to the rest of the world, a journey that has been occurring since the 19th century. Brazil is the world's largest coffee producers, accounting for as much as a third of all coffee production, and has held this position for more than 150 years. Brazilian coffee plantations cover around 10,000 square miles of the country, but are generally located in the southeastern states, where the temperate climate provides ideal growing conditions. Our Santos offers a wonderful low acidity, a pleasant aroma and a light-bodied brew that makes it ideal for cafetiere and filter coffees.
Long before they were first cultivated by the Arabs in Yemen, legend has it that the first Arabica coffee beans were discovered by a goatherd in the province of Kaffa, south-west Ethiopia, back in 850 BC.
A stone’s throw from the home of the first bean, the small round Mocha beans grown in the region of Djimmah have a wonderfully rich and earthy flavour, harking back to their ancient roots – it’s no wonder that Mocha Djimmah is sometimes known as ‘Original Coffee’…
Grown at a high altitude beneath the shade of dense forests, the beans laid out to dry in the scorching sun. Known for their bittersweet chocolate intensity, these Mocha beans give a hit of boozy fruit, and a delicious nutty aftertaste. Mature and multi-layered, this coffee has a flavour as rich as its history.
Indian Tiger Stripes
This pre blended coffee from the Allana growers cooperative of South West India has delighted many a coffee lover with the full-bodied and aromatic cup.
It makes a great espresso shot and is ideal for capuccinos and lattes. It also satisfies those who desire a kick to their filter/cafetiere drink and makes an invigorating aeropress Americano.
The roast colour for this blend is Light Italian, ensuring that it boasts a fantastic aroma, remains rich in caffeine and maintains its high mineral and antioxidant levels.
Please note the beans are not actually stripy (or furry!), but when you do make it, the crema is stripy!
Named for the dark roasting style common in southern Italy, this deep, demanding roast is truly an art to achieve. It challenges even our most experienced roaster craftsmen, relying on their sharp senses to develop the bold, broad flavor palette of the fullest-bodied, most flavorful beans from Latin America and the Pacific. Watching, listening, and smelling the beans throughout the long, slow process, our masterful roasters wait patiently for the brief moment when these premium beans reach dark roasted perfection.
"Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans are a screen size of 15-16, versus Supremo beans which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it's size. The greatest volume of exported coffee is Excelso. These beans include good-to-large flat beans and some peaberries.
SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1350 meters. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean; which creates a more desirable specialty cup; this classification is higher than HG.
fruity fragrance, lively acidity, orange, velvety taste, soft body, smooth finish
The rich, volcanic mineral soils, ample rainfall, and the perfect humidity, altitude and temperature of Guatemala help to produce some of the finest coffees in the world. The majority of Guatemalan coffees are grown in andisol: young, fertile soil that is formed from volcanic ash and lava, providing the ideal conditions for coffee growth when combined with the most suitable temperatures of 60 to 90 degrees F. our Guatemala coffee offers a medium strength and a strong, full flavour that will delight all coffee drinkers, and is best prepared from a cafetiere or by filter to really bring out the flavours. What's more, our Guatamala coffee is only sourced from Rainforest Alliance certified growers, which gives us the reassurance that the beans are being harvested from sustainable plantations in conserved areas of land.
Rwandan Great Lakes
A fine Rwanda coffee offers a silky, creamy body along with the floral notes of Ethiopian Yirgacheffe Coffee and the acidity of a Kenya coffee. The aroma may provide hints of lemon and orange blossom with floral notes complementing the sweet citrus qualities with hints of caramel in the aftertaste.
The sweet flavors of a good Rwandan Bourbon coffee are suggestive of caramelized cane sugar along with spice notes of clove, cinnamon and allspice and rose floral aromas. The buttery creaminess of the body carries into the aftertaste.
Rwanda coffee has characteristics somewhat similar to other East African coffees such as Zimbabwe and Kenya.
This high grown coffee has a wonderful fruity and floral taste, with a sharp acidity and a subtle chocolate finish. Coffee is one of the largest agricultural exports of Peru, with approximately 200,000 small farms spanning the country from north to south, producing high quality arabica beans. Our Peru coffee goes wonderfully in your favourite filter coffees, and will also make a delightfully sharp espresso.
This Kenya AB Asali is grown in the Mt. Kenya highlands at 5,800 feet above sea level, home to top quality as a result of its climatic, geographical location and volcanic soil. Through careful cultivation, nurturing and harvesting this coffee is among the truly greats.
Due to its strategic location – on the windward of Mt Kenya , it has a good network of permanent rivers and is wet throughout the year. The area has two distinct rainfall seasons, long rains (March to May) and short rains ( October to November). It has an equatorial type of climate with rich volcanic soils
Kenya is both the most balanced and the most complex of coffee origins. A powerful, wine-toned acidity is wrapped in sweet fruit. Although the body is typically medium in weight, Kenya is almost always deeply dimensioned. Sensation tends to ring on, resonating like a bellclap rather than making its case to the palate and standing pat. Some Kenyas display dry, berryish nuances, others citrus tones. The berry-toned Kenyas are particularly admired by some coffee buyers. Finally, Kenya coffees are almost always clean in the cup. Few display the shadow defects and off-tastes that often mar coffees from other origins.
Costa Rica Swiss Water Decaf
This top quality Costa Rica coffee is now decaffeinated. The process has become so effective at removing more than 99% of the caffeine while retaining the coffee's flavor that better coffees are the subject for being decaffeinated. Completely chemical free.
Cup Characteristics: Chocolate and raisin aroma. Malty, nutty flavor with mild and clean body and an earthy finish.
We flavour our beans with an oil we import from the U.S.A. these are all sugar free
Baileys Irish Cream
All coffees are £5.50 a bag or 2 bags for £10.00 and come in 200g bags we can post out to you if you order a kilo or more we offer free postage postage for less is £2.95
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