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Kenya Pea Berry
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£7.30 per half kilogram
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Peaberry beans are a little unusual in the coffee world. Normally too beans are contained in the cherry giving a characteristic flat side on one half of the coffee bean. With Peaberry beans there is only one bean inside the cherry giving the bean a round ‘pea’ shape. All the goodness and flavour is concentrated in the one peaberry; for this reason, Peaberry beans are quite simply the best coffee from any country. Several countries sort peaberry beans, but Kenyan Peaberry beans are regarded as better. To get the best from this coffee use about 10-20% more in the cafetiere or filter machine.
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Old Brown Java
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£6.78 per half kilogram
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Early Dutch explorers brought arabica trees to Java, which became the world’s leading producer of coffee until rust wiped out the industry. The acreage was replanted with disease-resistant and less desirable robusta stock. With the support of the Indonesian government, arabica is once again being grown on some of the original Dutch estates. Old Brown Java was traditionally used as ballast on sailing ships where the sea water gave the coffee a distinct flavour. Its mild acidity, heavy-bodied taste and sweetness is still attained through a weathering process and it takes two years to become ‘Old Brown Java’.
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Mocha
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£6.78 per half kilogram
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Mocha coffee as the name suggests tastes and smells of chocolate. In fact the name of this coffee has led to the word Mocha being associated with chocolate even though coffee might not be an ingredient. However, go into any coffee shop and ask for a ‘Mocha’ and you will get a chocolatey coffee (usually made with the addition of a chocolate syrup). It is a little bizarre opening a packet of Mocha coffee and it smelling of chocolate. Mocha coffee beans are smaller and more rounded than most, which makes them look like a peaberry bean - in fact peaberry beans were sometimes called ‘Mocha’. Mocha coffee is exotic, winy, pungent and most unusual.
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Decaffeinated
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£7.10 per half kilogram
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Coffee is decaffeinated using a variety of processes. All of which are relatively harmless to your health, but harmful to the beverage quality. Almost all the methods of decaffeinating coffee consist of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the beans in the decaffeinated water to reabsorb the flavor compounds that were lost in the initial extraction. Neither all of the caffeine is removed from the coffee, nor are all of the flavor compounds returned or left in the coffee. The chemical composition of decaffeinated coffee is altered, and therefore the flavor and aroma are changed. Our customers have siad its a delightfully tasting "Coffee".
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