Manipulating water for coffee

We recently wrote an article for Taste Cumbria magazine focusing on the component which makes up around 90% of your daily cup of coffee: water. This blog post is intended to build on the content of that article, for those who want to ‘dive a little deeper’ into the impact of water on your coffee….

Finca Veracruz

The method of processing a coffee affects its overall flavour.  From the sweet, fruity tones of a natural processed coffees, to the bright, complex character of a fully washed coffee, much of what we enjoy from our coffee has been influenced at the farm or mill. The processing method used at Finca Veracruz builds on…

New Espresso Components

We’ve recently changed the components in our espresso blend, to reflect the seasonal availability of coffee.   We’ve put together a short guide, which includes information about the origins of the components, as well as some suggested recipes.  We believe coffee should be brewed to personal taste but hopefully the information provided here will help…

Solwara Decaf

Our latest decaf offering is a single origin coffee from the Solwara dry mill in Papua New Guinea. Think fruit and nut in the cup.