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  • Sea Island Coffee at ProdExpo Trade Show in Moscow, Russia

    Sea Island Coffee was honoured to feature at the ProdExpo Trade Show in Moscow, Russia in February 2014, which included our popular Jamaica Blue Mountain and Hawaii Kona coffee ranges.

    PRODEXPO is the largest annual specialized exhibition in Russia and Eastern Europe with 2,400 exhibitors and 72,000 visitors from 60 countries. For 20 years, it has determined the development of the domestic food industry and played an important role in stimulating the Russian food industry.

  • Elysium Magazine Review of Sea Island Coffee

    Elysium Magazine is the online luxury men’s lifestyle title designed and compiled for the discerning gent. In an age where there are numerous elements striving for the interest of the modern man Elysium Magazine separates the great from the ordinary, delivering content that will enrich his life.

    See below, Elysium Magazine's review of Sea Island Coffee:

    JAVA FOR THE SOUL: SEA ISLAND COFFEE

    Elysium Magazine, bradley cooper

     

    As you will be aware, Elysium Magazine are big fans of high quality java. It is the fuel that keeps us going! The new year has come and our search for great coffee has led us to Sea Island coffee.

     

    seaislandcoffee.com – importers and retailers of gourmet coffees sourced from some of the finest and exclusive coffee growing regions in the world has received star accreditation for two of its delicious roasts at The Great Taste Awards 2013:

     

    St. Helena coffee (two stars) – described by the judges as ‘a really interesting bean, neat and tidy with high cherry fruit and cocoa notes. A darker heavier coffee but without the aggressive bitterness’.

     

    St Helena is a tiny sub-tropical island lying in the Atlantic which constitutes one of the purest environments in the world with the local guano-derived natural fertiliser being applied only sparingly in the coffee cultivation in the rich volcanic soils. The coffee is processed using pure spring water descending from the Island’s Central Ridge peaks. This yields a cup of elegance and subtlety characterised by good body combined with a superb fragrant bouquet.

    Priced from only £21.

     

     

    The Jamaica Blue Mountain RSW Peaberry (one star) – described as ‘an interesting bean. Very gentle with some chocolate liqueur note. Very mild fruit with some dried fruit notes upfront’.

     

    Representing just five percent of the Jamaica Blue Mountain coffee harvest, peaberry beans are special as they develop into one seed resulting in oval shaped beans. Some experts believe that peaberry is superior to normal flat beans, claiming there is a greater concentration of flavour in one whole round bean.

    Priced from only £16.

     

    While we have a range of new years resolutions, our desire for the quality coffee has not stopped. For more information on either coffee visit Sea Island Coffee for further information.

  • Press Release: NEW PREMIUM STORE LISTINGS FOR SEA ISLAND COFFEE

    NEW PREMIUM STORE LISTINGS FOR ONLINE RETAILER:

    SEA ISLAND COFFEE

     

    Exotic coffee merchants, Sea Island Coffee has secured two prestigious listings in the gourmet grocery section at Harrods, London and the gourmet food collection at Heathrow Terminal 5's Caviar House & Prunier store.

     

    These exciting collaborations, which will showcase a wide range of specialist coffees including Jamaica Blue Mountain, Hawaii Kona and Signature Espresso Blend among others, reinforce Sea Island Coffee’s premium brand credentials and positioning within the luxury sector.

     

    Guy Wilmot of Sea Island Coffee explains, “We are thrilled to be given this opportunity to align our range of rare and exotic coffees with two highly regarded aspirational retailers.  Sea Island Coffee is all about bringing to life the ‘cup quality’ that each of our coffees represent whilst, at the same time, seasonally capturing and offering the very best of what is available in the world at any given moment. As this exciting new chapter unfolds, we are confident that our award winning brand will resonate with both Harrods and Caviar House & Prunier’s discerning clientele – capturing both hearts and taste buds alike!”

     

    Sea Island Coffee, who import and retail gourmet coffees sourced from some of the finest and exclusive coffee growing regions in the world, currently supplies its single origin coffees on a wholesale basis to cafes, restaurants, hotels and yachts as well as direct to consumers via its online store.

     

    ends

     

    For press information, photography and product samples please contact David Clarke at Rock-PR

    t: 07773 22 5516 e: david@rock-pr.com

  • Sea Island Coffee in the Guardian Coffee Gift Guide

  • Jamaica Blue Mountain Coffee Review from Corpulent Capers Blog

    So we’ve all heard of Jamaican Blue Mountain Coffee, haven’t we? Traditionally grown at elevations between 900 and 1700m in the Blue Mountains of Jamaica (obviously) it has gained a reputation for being one of the most expensive and sort after coffees in the world.

    So what’s this RSW Estate Peaberry stuff then? Okay so let’s do the Peaberry bit first. Nearly all coffee beans split into two halves as they mature. This pair of flat shaped beans is the typical coffee bean. However, some don’t split and grow to form a single rounded bean in the shape of a pea, hence ‘peaberry’.

    Now the number of beans that mature this way is very small and so the peaberry beans only make up around 5% of the coffee crop. Experts disagree as to why the peaberry appears to produce a superior cup. Some say that there are more nutrients in a single bean whilst others state that the rounded shape offers advantages during roasting. Whatever the truth just know that we have the creme de la creme of Jamaican Blue Mountain here.

    Yeah but what about the RSW Estate stuff? Well whilst this is a 100% Arabica, it is produced by three of the oldest coffee farming families, namely the Langfords, Diekmans & Allgroves, on three estates; Resource, Sherwood Forest and Whitfield Hall. Hence the RSW.

    jamaica Jamaican Blue Mountain RSW Estate Peaberry Coffee from Sea Island Blue Mountain Region of Jamaica

    Right, enough questions and enough explanations, let’s get a brew going!

    Opening the packet of Jamaican Blue Mountain RSW Estate Peaberry from Sea Island Coffee was, if I’m honest, a little disappointing as there was little to tickle the olfactory organs. However, I was soon to learn that this rare Peaberry bean is too clever to give of it’s secrets to the air, preferring to hold on to them until they can be released into the steamy depths of hot water.

    When I tried Sea Island’s Geisha Coffee a while back I discovered I needed an extra scoop, that is certainly not the case with the Peaberry. This produces an intense coffee, dark, rich and full of flavour. For me the best flavour came a few minutes after pouring when the temperature had dropped a few degrees.

    Despite the intensity of flavour there is no bitterness here at all. In fact I think this is one of the smoothest coffees I’ve tried, with lovely chocolatey notes that develop into a complex smokiness on the palate. Little wonder that it won a gold star at this years Great Taste Awards.

    If you can get past the price (£16 for 125g bag) you’ll find a coffee with an excellent balance, a long smooth finish and a complexity of flavour. All in all an exceptional coffee.

  • Sea Island Coffee in Inside Kent Magazine's Christmas Gift Guide

  • Sea Island Coffee wins One Gold Star Award for Jamaica Blue Mountain coffee (RSW Estate Peaberry)

    This news has really made our month! Winning a Great Taste gold star is no easy task.  Of the 9738 products entered, only 33.8% were awarded a star.10,000 products were submitted this year with only 125 foods achieving the three gold stars. Last year, no coffees were awarded three gold stars.

    So, we are delighted and proud to announce that Jamaica Blue Mountain coffee, roasted by Sea Island Coffee, received one Gold Star.

    The Judges made the following notes about  Jamaica Blue Mountain RSW Estate Peaberry coffee:

    Interesting bean and reasonable roast. Very gentle with some chocolate liqueur note. Very mild fruit. Some salt flavours, perhaps even caramel. Some dried fruit notes upfront.

    Representing just five percent of the Jamaica Blue Mountain coffee harvest, peaberry beans are special as they develop into one seed resulting in oval shaped beans. Some experts believe that peaberry is superior to normal flat beans, claiming there is a greater concentration of flavour in one whole round bean.

    Produced with love and care by three old coffee farming families, namely the Langfords, Diekmans & Allgroves, on three estates; Resource, Sherwood Forest and Whitfield Hall, the farms range from 800 to 1,700 metres in elevation, with the main house, mill and patios dating back to 1797.

    Perhaps the claims of the peaberry’s superiority is true or it may simply be explained by the dedication to excellence demonstrated by the RSW Estate Jamaica Blue Mountain farming families. Anyway, this coffee is certainly an example of Jamaica Blue Mountain coffee at its best; smooth and bold at equal turns with a rich, sweet finish and heady aroma.

  • Sea Island Coffee wins Two Gold Star Award for St Helena Coffee

    Winning a Great Taste gold star is no easy task.  Of the 9738 products entered, only 33.8% were awarded a star.

    The Great Taste Awards, organised by the Guild of Fine Food, is the acknowledged benchmark for speciality food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’. Quite simply the Great Taste logo is the sign you can trust when buying food and drink in your local, quality retailer.

    405 judges, including 38 food writers, input judges’ comments over 50 judging days, from May through to the last week in July, including a week in Ireland, three days at the Royal Garden Hotel in London, specialist test centres for tea, filter coffee, espresso and olive oil with the remainder done at Guild HQ in Dorset.

    Winning is important to the producers as it differentiates their products from the norm and means you, as the customer, have a guarantee that the products have a reliable seal of approval based upon great taste and not marketing.

    10,000 products were submitted this year with only 125 foods achieving the three gold stars. Last year, no coffees were awarded three gold stars.

    So, we are delighted and proud to announce that Saint Helena coffee, roasted by Sea Island Coffee, received two gold stars.

    The Judges made the following notes about St Helena coffee:

    High Cherry fruit note. Not overly acidic. Really interesting bean, neat and tidy. Lacking a little acidity, however it's a darker heavier coffee but without the aggressive bitterness. Good cocoa note to this.

    St Helena is a tiny sub-tropical island paradise lying on latitude 16 between Angola & Brazil in the Atlantic in the path of the South East Trade Winds. Originally a Portuguese possession, it has been a British colony since the 17th Century and is one of the most isolated British overseas territories, still only accessible by sea. The island's most famous enforced denizen was Emperor Napoleon who was exiled there from 1815 until his death in 1821.

    Coffee was introduced to St Helena in 1733 by its then owner, The East India Company, and is an Arabica bean of the Green Tipped Bourbon variety. The Island constitutes one of the purest environments in the world with the local guano-derived natural fertiliser being applied only sparingly in the coffee cultivation in the rich volcanic soils. The coffee is processed using pure spring water descending from the Island's Central Ridge peaks. This yields a cup of elegance and subtlety characterised by good body combined with a superb fragrant bouquet.

  • Lifestyle Blogger Review of Sea Island Coffee's Espresso Blend

    From the So So Gay Lifestyle Blog:

    Adam Lowe tries Sea Island Coffee’s blend and offers a blagger’s guide to all things espresso.

    If, like us, you’re constantly on-the-go, your morning would be unbearable without that first coffee of the day. For this reason, we welcome the arrival of the hot stuff in the office. This month we tried Sea Island Coffee with a hangover and an ibuprofen. We opted for an espresso, of course.

    Sea Island Signature Espresso Blend is a blend of three Arabica coffees: a Yirgacheffe from Ethiopia, a Brazil Ipanema Estate and an El Savador Estate. The first of these, the Yirgacheffe, is rich, with hints of blueberry and chocolate. The Ipanema Estate is full-bodied but creamy and smooth. The El Savador has a floral finish, which rounds off this delicious morning blend. The result is coffee that packs a kick, but isn’t at all sharp.

    The Espresso Blend makes for a good home coffee for those without the luxury of a Nespresso machine, although of course you won’t get the same type of espresso as you’d get from a machine. For an even quicker coffee, without skimping too much on quality, you can, of course, just stick with the Kenco Millicano (or just head down to Carluccio’s to get someone else to make it for you).

    Talk the talk

    New to coffee? Think an espresso is just a black coffee? Well, you’re in luck. Here’s our quick bluffer’s guide to a good, hot black one.

    • An authentic espresso comes black and unsweetened. There are a couple of exceptions (see below).
    • The creamy golden foam on top of an espresso is known as the crema.
    • Espresso may be served with a chocolate, but never a biscuit (not even an Amoretti biscuit).
    • The Italian fashion is to serve an espresso with a glass of water. But contrary to what you might think, the water should be drunk before the coffee, not after.
    • An espresso is made from a 44 ml extraction of 7 grams of ground premium coffee and is often served in a demitasse cup, which has a 60-90 ml capacity (half that of a regular coffee cup).
    • An espresso topped with whipped cream is known as an espresso con panna or a cafe Viennois (or Vienne in the US).
    • An espresso topped with a dash of milk foam is known as a caffe machiatto (machiatto meaning ‘marked’).
    • The perfect espresso should never be served in a plastic cup. Plastic spoils the aroma.
  • Blogger Review of Sea Island Coffee's Signature Espresso Blend

    From the Lux Gifts Blog:

    Sea Island Coffee’s signature espresso blend definitely does not disappoint.

     

    Sea Island Signature Espresso Blend encompasses the rich blueberry notes and chocolate finish of coffee from the Yirgacheffe region of Ethiopia, to showcase a very different type of espresso.

     

    It is perfect for that first early morning sip or after dinner digestive as it provides a full bodied textured taste due to being sharpened and balanced by the creamy, smooth Brazil Ipanema Estate Gourmet coffee.

     

    To complete the blend, coffee from the brightest Estates of El Salvador has been added, yielding a floral finish to what coffee connoisseurs think is an exceptional blend.

     

    When I tried this espresso blend I absolutely adored the richness of the coffee. I thoroughly enjoyed drinking this blend and it has now become somewhat of a morning ritual to start my day with a Sea Island espresso.

     

    Know your espresso:

    • The perfect espresso should be served in a porcelain cup. When you put espresso in a plastic cup, it deteriorates the aroma of the coffee. The cup should be very hot, too

    • In Naples, espresso is served with a glass of water, drunk before you drink the coffee

    • A real espresso should be served without sugar or milk

    • Sometimes espresso is served with a chocolate, but never a biscuit

    • In the purest sense, espresso coffee is made from 7 grams of finely ground coffee extracted to 1.5 fluid ounces (44 mls) over about 25 seconds

    • Espresso is usually topped with a golden creamy color (called the crema)

    • Espresso con panna – Espresso topped with whipped cream (sometimes called Café Vienne or Vienna)

    • Espresso Machiatto – The espresso is topped or “marked” with dash of foamed milk

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