Our House Blend: 80% Brazil – 20% Colombia
Round body and delicate acidity. Rich chocolate, caramel, creamy cashew and cherry notes.
Scotties coffee House blend is created using high graded Arabica coffee beans from the south American highlands, comprised from two fantastic stand-alone single origins. The blend is ethically sourced and delivers deep, rich chocolate, caramel, creamy cashew and cherry notes
Full body and fine acidity. Dark Chocolate, plum and pecan notes.
We always use the highest grade Arabica beans, and they are always ethically sourced. Mixing the Honduras with the Brazil beans brings a strong unique flavour of chocolate, with a sharpness of plum, and a touch of cinnamon spice.
Punchy by name, Punchy by flavour!
Full body and fine acidity. Dark Chocolate, hazelnut, blackcurrant notes.
Snakey Blend is created using high graded Arabica and ethically sourced coffee beans from Mexico and Peru. The combination of these two single origins delivers hints of dark chocolate and fruity notes, which is the secret for a rich, fragrant, smooth coffee.
Full body and fine acidity, suitable for any brew method.
Creamy body and moderate acidity. Dark chocolate, caramel, creamy cashew notes.
The Fazenda Palmital coffee plantation was purchased in the 1920s by Joaquim Sebastião de Souza, the current owner’s grandfather. Over the years, Fazenda Palmital has built a tradition of producing top quality coffee in a sustainable way.
In 1950 the farm’s management passed to Augusto de Melo Souza’s Hands.
In the 1970s his wife and son started to take care of the property and the family’ offspring is getting ready to do it so, as he’s studying agriculture.
Currently, 36 families live on the farm in houses equipped with running water, sanitation and electricity, as they should. The temporary workers (around 150 people), during the peak of the harvest, stay in houses with good quality installation with a full range of services. The use of personal protection equipment is mandatory. All workers have full legal benefits and the farm also provides employees and their families with free transportation to primary and secondary schools and medical care in Cabo Verde.
Round body and crisp acidity. Caramel, praline, cherry, grapefruit notes.
Located to the west of the Central cordillera, Suarez has a great variety of landscapes and cultural resources due to the many rivers cutting through the valleys and mountainsides.
The coffee here is picked by the smallholders with their families and neighbours and generally washed and dried on the farm, then brought to a nearby beneficiary for processing. It is then brought to the dry mill or cooperative headquarters for cupping, scoring and sorting for export.
Mexico Monte Azul
Medium body, fine and balanced acidity. Smooth, with hints of rich cocoa and hazelnut.
A rich taste of cocoa and hazelnut in this outstanding Mexican single origin coffee!
Mexico is one of the world’s largest for coffee production, mainly concentrated in the regions of Chiapas and Veracruz.
Don Pepe – supplier of our Mexico Monte Azul lots, established this private family business in 1992 and has gone from strength to strength, today exporting over 50,000 bags annually, and trading internally a further 70,000.
Established by Pepe Gorbena (Pepe being short for Jose) the family boasts a long line of Pepe’s – the third generation joined the business 7 years ago. They operate a dry mill in Huatusco and own a wet mill as well to establish greater control over quality.
Don Pepe have risen to become one of the largest private operations in Mexico, (second only to the multi nationals that operate) Along with other private investors, and finance, Don Pepe is soon to establish its first Soluble coffee factory near the port of Veracruz, with the plan of exporting instant coffee around the world.
Sweet glacé cherry aromas, with bold flavours of nuts, almond, chocolate and raisin fruit.
The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.
This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).
To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.
Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!
Light body and fine acidity, Chocolate, hazelnut and cherry.
A mellow coffee in flavour and caffeine.
Using 50% of our caffeinated coffee and mixing it with the Mexcian beans brings a delicious combination of flavours, without the jitters!
Perfect if you want a less caffeinated coffee but still need a slight kick.
A mix of rich chocolate, hazelnut and cherry, the 2 coffees blend so well together.
Great for any brew.
Full body with light acidity. Creamy fudge, cocoa and almonds.
After trying several beans from Guatemala, and loving so many of them from my trip, I decided to go with these beans.
We found roasting them medium to dark brought out an incredible creamy fudge flavour with a light acidity. The first time I tried them, I had 3 double espressos one after another as they’re so moorish, so watch out!