Perfect for those of us that prefer their coffee with a bit of a kick! We've chosen three of our favourite dark roast coffees that deliver just as much in flavour as they do strength. Full bodied and punchy, these distinct coffees deliver deep cocoa notes with hints of toasted nuts and dark caramel, sweet tobacco and subtle spices.
This pack contains three 200g bags coffees:
Dark Colombia San Lorenzo
Cup Profile - Black Cherry & Dark Chocolate
This Speciaility Colombian coffee has been roasted dark to bring out a sweet and mature mix of flavours consisting of Black Cherry and Dark Chocolate.
We find that South American coffees lend themselves to a slightly darker roast, creating a balanced and full-bodied cup.
Cup Profile - Dark Chocolate & clove
Coffee is produced throughout the Indonesian archipelago and Java is one of the great names in coffee history. Coffee trees were introduced to Indonesia by the Dutch in the mid-seventeenth century although it is rumoured that Java coffee was sold in Amsterdam as early as 1712. Today Indonesia produces nearly 7 million bags of coffee a year and top-grade Arabicas are still produced on Java as well as on Sumatra, Sulawesi, and Flores.
Cup Profile - Tobacco, liquorice & spices
Monsoon Malabar is one of the most popular and well-known Indian single origins due to its unusual processing method and distinctive flavour. It's no surprise it's one of our best sellers.
The beans are picked, dried, then left to age in open huts against the monsoon season Indian weather. The result is a distinctive yellow coloured bean. Monsoon Malabar (Malabar, along with Mysore, is a region) is graded in size and quality, with AA grade being the highest.
Seasonal changes may result in our selection pack coffees changing without notice. We endeavour to replace any out of stock coffee with the closest match we have.
Our coffees are ethically sourced from green coffee buyers who are committed to excellent coffee, excellent standards and paying their farmers an excellent price. We source, roast, blend and pack the coffee ourselves, to ensure that the coffee makes as few journeys as possible once it has left the farm.