This is the traditional filter coffee, as drunk in the UK and places like Germany and Holland, with a more delicate flavour, a creamier body, and often more coffee used. People who do not like this sort of coffee can find it acidic or weak. To make it a little stronger you can blend in some medium strong roast (maybe 1 part in 3) or even a small amount of continental roast (not more than 1 part in 4). These coffees are roughly the same strength.
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A medium roast for filter and cafetiere. Grown from the Jamaican Blue Mountain strain, Kenya Blue mountain tastes like normal Kenyan but with a little less acidity and an added chocolatey flavour.
A medium roast for filter and cafetiere. Blended with Peru, this is a creamy coffee with a fine delicate tang. Please note that we also offer a fuller medium roast Guatemala.
A medium roast for filter and cafetiere. Finely blended range of pure arabicas based on Mexican, giving a complex and smooth flavour suitable for most tastes and all day drinking.
This is a time limited coffee, grab it while stock lasts! The Red Catuai produces a hardy, near full bodied cup of coffee at a medium roast. Medium in acidity. Subtle, Fruity and quite a sweet coffee.
This is a time limited coffee, grab it while stock lasts! Heavy bodied with a cream-like mouthfeel, butterscotch, hazelnut brittle and a long, lingering finish. This coffee features a sweet taste and its fragrance includes notes of fresh walnuts and almonds. ...
A fairly light medium roast for filter and cafetiere. The coffees of the Tres Rios region are considered "the Bordeaux" of Costa Rica, grown on rich volcanic soil with a well-balanced cup with hints of plum and spice.
A medium roast for filter and cafetiere. A very smooth, popular and familiar flavour. A natural sweetness and rich body. For the adventurous this is excellent for blending as it rounds off the flavour of stronger coffees.