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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Select optionsA 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.
Select optionsA 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.
Select optionsA 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.
Select optionsA medium roast for filter, cafetiere and mild espresso. A well-balanced, richly flavored cup. Grown from a Kenyan variety this is not unlike Kenyan coffee in strength. Can also work in latte and cappuccino.
Select optionsA 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.
Select optionsA 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.
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180 Portobello Road, Notting Hill, London, W11 2EB
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020 8453 1144
