Africa / Asia

Back in the 17^th century all coffee produced in Sumatra was exported to Holland and the indigenous Sumatran people were left with no coffee for their own consumption, but discovered that coffee from the droppings of the Musang (Civets) was of superior quality, this is how the drinking of Kopi Luwak came about. The fermentation of the coffee beans whilst inside the civet cat creates a bold coffee with no bitterness and smooth long aftertaste.

Zuo Yuan Estate Civet Cat Coffee is a soft and silky sweet coffee from the Yunnan province in China. The Civet Cats roam around the coffee estate during the night consuming the ripest and sweetest cherries. The next day the farmers search the land for the droppings that make this amazing coffee. The coffee is extremely rare and a real treat.

The Beaver Creek Estate Bourbon coffee is from one of very few South African coffee plantations. The coffees character is that of light and winey acidity with grassy, gum forest aromas and a medium creamy body with a short-lived nutty aftertaste. 

This Mocha coffee hails from the rugged Haraz Mountain in the northwest Highlands of Yemen, where 500 farming families produce the coffee on small family plots of just half a hectare a piece.

Haraz Mocha is a lively coffee with a full body, overlays of raisins and a fruity acidity with a smooth chocolate finish.

The Lake Tana Coffee is grown by Ethiopian Orthodox monks on several islands locate on Lake Tana. The coffee has an intense creamy body and distinct Mocca flavour with nuances of chocolate, malt and cherry.

The Thai Elephant Mountain coffee is grown by the Akha Hill Tribe in Northern Thailand. The climate on the Elephant Mountain is perfect for coffee growing with the shorter monsoon season and lower humidity then the rest of Thailand. It makes a very versatile coffee with a rich depth and a clean cup

Sea Island Coffee’s Arabic Coffee uses the classic Yemeni Mocha beans with their full body, overlays of raisins and smooth chocolate finish. Once the Mocha beans are roasted very lightly indeed, the Mocha beans are ground finely then blended with cardamom and a touch of saffron giving off a delightful flavour. 

A lovely coffee with long gamey flavour, named after one of the first female Ethiopian exporters, this coffee is grown by Mohammed Hussein at 1,900 metres in nitrogen-rich volcanic soil.

Kaffa Forest grows in the genetic birthplace of Arabica Coffee by Tadele Abrh, well known in local circles for pioneering great coffee processing. With bags of fruit and acidity, this is an outstanding organic coffee.

The Organic Mount Everest Supreme is grown on just 100 hectares and it is the only coffee estate in the Himalayas. This extremely exotic coffee has a very mild acidity with almost tea-like features with hints of jasmine and vanilla balanced with a cocoa sensation.