Seed to Cup

All About Coffee

Many people are unaware of how much effort goes into producing a cup of coffee.

Our part of the coffee process is minimal, we only select the bean varieties we want to have in our blends and then roast them individually to various temperatures to drive out the intrinsic flavours that are locked in the beans.  By doing this we highlight the specific flavours that come from the regions.  

The true heroes of the coffee industry are the farmers who produce amazing coffee beans all year round; the selection, processing, drying of those beans takes someone who is extremely dedicated and passionate about producing a top quality product. Over time we will include photos here of the process/ effort that the farmers go to, to produce an amazing coffee bean.  For a start here are a few photos from the farms we get our beans from.

Where does our Coffee come from?

Below is a little bit of information about the regions we source our beans from before they undergo our special roasting process.


Brazil does coffee differently to the rest of the world. And because of the massive scale of the coffee culture within the country itself, the many regions, farmers, and exporters combine to produce a kaleidoscope of different coffees.

Almost 300,000 farmers in 1900 municipalities produce coffee in Brazil; it is not a niche business.  Each region adds its flavor to Brazilian coffees through the different altitudes,
climate, style of farming, varieties, and soils. Brazilian arabica accounts for 90% of green coffee beans exported from the country.


Peru is known for the consistent cupping characteristics of its commercial grades, and also offers differentiated coffees of high quality, traceability, and certification. 

Most Peruvian coffees have medium acidity and fair body, with pleasant clean flavours.  Grade 1 Peru coffee, has excellent, marked acidity, good body,and aromas to savour. These intense aromas can be floral, chocolate, citric and caramel in flavour.


Papua New Guinea, the country of coffee gardens and large plantations, of high altitude and rich volcanic soils, occupies a unique place in the coffee world for its exceptional washed arabica.

PNG coffee presents bright acidity and medium body, but the complex flavours are the characteristics to write home about. The smallholder natural farming methods result in coffee that is sweetly citrusy.


Guatemalan Antigua is internationally renowned for its high-quality coffees. This region is located between three volcanoes in a valley with a climate perfect for cultivating coffee.  The soils are young and optimal for coffee.

Guatemalan Antigua coffee is described as having a full and velvety body, a rich and lively aroma, and a fine acidity.


Located in the far south of Huila, Pitalio is a renowned region of high quality coffee. The coffee is nearly 100% shade grown, and predominantly caturra variety.

Grown at around 1,700mts the climate is slightly cooler which ensures the cherries develop at a slower rate and are able to absorb all of the sugars and acids of the fruit, which are then transferred to the cup.


Many believe that Ethiopia is the birthplace of coffee. The indigenous coffee trees (which some experts say, are the only native coffee trees in the world) first grew in ancient "Abyssinia," which is now present day Ethiopia.

Limu coffee is renowned for its good cup, sweet, spicy/winey flavor and balanced body and is is one of the premium gourmet coffees in the world.


Kenya occupies a special place in the heart of gourmet coffee lovers the world over.  Straddling the equator, the production areas benefit from high altitudes and rich volcanic soils, and are blessed with a coffee culture and system which promotes and rewards quality.

Kenyan coffees have a unique flavour profile – the best offer bright citric acidity combined with floral or blackcurrant flavours and a velvety body.


Brazilian Farm


Guatemalan Coffee Flowers

Kenyan Coffee Tree

Picking Coffee Cherries in Papua New Guinea

Columbian Coffee Region

Columbian Coffee Farm