Indonesia, India and Vietnam produce a great variety of coffee beans, which vary in flavour enormously. Java coffee and Sumatran Coffee (Indonesian Coffee regions) are prized for their richness, full body, long finish, earthiness and gentle acidity. Indian monsooned coffee mutes the acidity and has a heavier body often appropriate to add depth to an espresso blend. Our Vietnamese coffee is 100% Arabica and has good body and strength with a hint of pepper and spice. It is ideal for the popular Heavy French roast styles.

You can really enjoy roasting these coffees that are very forgiving. Try roasting to a medium level initially past first crack and well onto second, then taste. We find that the Vietnam is a very pleasant coffee, the Sumatran crisp and slightly acidic the malabar a little 'chalky' and the Java forgettable. Then see the transformation from a medium and heavy roast, the Java and Sumatran come alive, the Vietnam and Malabar become real headbangers but if roasted correctly not overly astringent or bitter.