It can be argued, without exaggeration, that coffee is one of the most influential beverages in world history. The plant was first discovered around the 6th century CE in Ethiopia, and according to legend, we owe thanks to the goat herder Kaldi for it. … There’s over a thousand years of history in every cup.
We make good coffee
We source our beans for what we want. However, there is no universal grading and classification system – each producing country has its own which it may also use to set (minimum) standards for export.
Our preferred regions are East Africa, and Central and Southern America. We blend our beans both prior to roasting and after roasting.
Each coffee bean from origin will have a specific flavour profile with African beans being floral and citric whilst South American beans tend to depart rich dark chocolate and creamy light chocolate notes. Blending these will deliver a smooth rounded typical coffee flavour
The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal. (A story of doubtful authenticity).
The boring stuff
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan). The two most commonly grown are arabica and robusta.
Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce coffee as a beverage.
The word “coffee” entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve, in turn, borrowed from the Arabic qahwah.The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.
It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. Coffee was used by Sufi circles to stay awake for their religious rituals.
Our Approach to Ethical Sourcing
We believe that there should be no losers in the coffee chain – especially the farmers and their staff. Without a range of well-managed, sustainable coffee farms to work with, there really is no future in coffee – not for the farmer, the miller, exporters and importers, cuppers, roasters and ultimately the consumer. Read More