Colombian Supremo

These large Supremo beans produce a classic Colombian brew that is mild and very well-balanced.  Despite it's mildness there is still a caramel sweetness, silky smooth mouth-feel and minimal bitterness.

This is a great all-rounder of a coffee, good for drinking at any time and great with food.  Our roaster is sure he can detect tobacco undertones in there too, so he's planning on trying together with a Cuban cigar!  This Supremo should not be confused with other cheaper Colombian beans......Great as a filter coffee, interesting as a sweet tasting espresso.

Sumatra Mandheling

Grown on the Indonesian island of Sumatra , this Grade 1 Mandheling has many of the characteristics  you'd expect from a  Mandheling but with a little more refinement! Grown in the mountain basin surrounding Lake Tawar, northern Sumatra,this Mandheling has its own distinctive character with a richness and complexity, together with a chocolately finish.

Whilst our Mandheling is labeled as being dry processed on the sacks, it is really a hybrid process nearer 'semi-washed' (involving the mucilage being washed off the beans by hand before patio drying).  This method of processing is believed to contribute towards the distinctive taste which has a complexity and deepness that we love, whether brewed as an espresso or filter.  We roast to a medium/dark level to bring out the sweetness but so as not lose any of the distinctiveness. If you like a full-bodied coffee with character then this will be a real treat.

Tanzanian Kilimanjaro

We hunted out a supply of this Kilimanjaro bourbon varietal to use as an ingredient in our Lusty Glaze espresso. Similar to its Kenyan cousin, but grown on the slopes of Mount Kilimanjaro in northern Tanzania this wet-processed arabica has characteristics of its own. It is a bit milder than a Kenya AA but still very flavourful. Kilimanjaro coffee has a growing reputation for being one of the top coffees available, so we've decided to offer this as a 'pure coffee' so that it can be experienced outside of our espresso blend.

This Tanzanian Kilimanjaro has a sweet taste with well-blanced flavours (believed to be due to mineral nutrients from the volcanic soils). With a rich body and bright acidity, our medium/dark roast is intended to reveal the characters of this coffee including a zesty 'clean' cup. We enjoy this best as a filter coffee, great for a Sunday morning!

North Coast Roast

Our North Coast Roast is roasted and blended to produce a great "all-round" coffee. Just like our location on the north Cornish coast, it appeals to a wide range of tastes and yet has enough individuality to be distinctive.

North Coast Roast is made from 100% arabica beans, which are medium-roasted and blended to give a smooth, well-balanced and slightly nutty taste,

It is ideal for drinking at any time either on its own or as an accompaniment to food. Perfect for use in a cafetiere (plunger), but if feeling experimental it can also be brewed as an espresso.

The 'Lusty Glaze' Espresso

An iconic beach deserves an iconic espresso, or so we think. The beautiful Lusty Glaze beach located on the north Cornwall coast is the inspiration for our micro-roasted espresso blend. This espresso is adaptable enough to be brewed straight (a great wake-up call to a mornings surfing), or served with milk to relax for a moment and gaze out to sea.

Our Lusty Glaze espresso is consistently made from a blend of 100% arabica beans sourced from South America, Indonesia and Africa. We roast in small batches to 'medium plus', which is not quite dark enough to create the bitterness that would otherwise develop. You will find our espresso to be full-bodied with a strong yet clean taste, complete with hints of dark chocolate.

Brewed correctly our espresso will have sufficient natural sweetness not to require sugar. Unless you've got a serious sweet tooth...

The 'Black Chough'

Black Chough is our take on the famous 'west coast style' of coffee from the Pacific Coast of the USA. As a Cornish micro-roaster we've added a twist of the wild Cornish west coast to our deep roast. The result is a darker roasted coffee where the Atlantic Coast meets the Pacific Coast.! Expect clean bright notes with a sweet-bittersweet balance, and absolutely no robusta!

Our Latin American all-arabica blend benefits from a slower roasting profile that helps to develop the caramel flavours without increasing the bitterness or smoky notes. Roasted into 'second crack' the taste is smooth, rich, and intense with a caramel bitter-sweetness. This is an adaptable coffee that can be enjoyed brewed or as an espresso.

If you're wondering, the Chough (pronounced "chuff") is a rare black-feathered bird - now gladly making a return to the Cornish west coast. Find out more about the Chough.

Ethiopia Sidamo Q1 (washed)

Grown in the Sidamo Province of Ethiopia at an altitude of 1550 – 2200m this is a fully-washed Sidamo certified with a Q1 grading (awarded by Ethiopian 'Q Graders'). Q1 represents the best available lots and is determined by cupping and defect count.

The Sidamo Q1 beans are grown by small-holder farmers who often have only 10 – 20 coffee trees. Being the birthplace of coffee, these trees are a very old mixture of varietals generally referred to as 'Heirloom Varietals'. The ripest and best quality coffee fruit tends to be sold to washing stations.

With a bright and clean tasting acidity, medium body, and a distinctive character similar to a spicy Aussie Shiraz, we roast to just after first-crack to preserve the character and delicate complexity of this coffee. The aroma is floral with a hint of 'cut grass' (honest).

El Salvador Las Lajas – Certified Organic and Rainforest Alliance

Las Lajas is a co-operative whose coffee is grown on the slopes of the Izalco, Cerro Verde, Santa Ana volcanoes, and out to Lake Coatepeque. Las Lajas focus upon generating economic and social benefits for their families and the wider community. You can read about their work HERE.

Grown in volcanic soils up to 1,300 metres above sea level, the co-operative's coffee is organic (OCIA) and Rainforest Alliance certified comprising 60% bourbon and 40% pacas varietals. The cup reflects the naturally sweet character of this coffee with a slightly syrupy honeyish mouthfeel. The aroma is distinct comprising stonefruit with hints of spice. Superbly balanced with a gentle but apparent acidity.

We medium-roast to between first and second crack to preserve the brightness of this coffee, making a solid single-provenance espresso and brewed coffee.