3 equal parts of Brazil, Colombia and Central America. - 100% Arabica
Brazil – A naturally processed Bourbon Arabica coffee grown at high altitudes in the Mogiana Valley with its warm sun and rich volcanic soil bursting with full-bodied richness, low acidity and smooth chocolate finish. 33% of the blend.
Colombia – A fully washed Arabica coffee grown high in the lush foothills of The Andes mountain range in the Huila District of south west Colombia at altitudes of up to 1,900 metres. Wonderfully bright and fruity, with notes of toffee apple and blackcurrant. 33% of the blend.
Costa Rica – A fully washed Arabica coffee from the Central Valley region of Costa Rica grown in rich, red volcanic soil and a temperate climate that is ideal for producing top quality coffee cherries. Chocolaty with stoned fruit acidity and with an aroma of sweet honey. 33% of the blend.
A beautifully balanced, well-rounded blend of premium Arabica coffee beans with a rich body, fruity acidity and pronounced malty flavours with key notes of toffee, caramel, peanut and chocolate.
First on the Murrays Mills site, Old Mill (completed in 1798) is the oldest urban steam-powered cotton spinning factory to survive in the world. It was probably the first cotton spinning factory to be built to eight storeys and was powered by a Boulton and Watt’s steam engine.
A blend of three 100% Latin American Arabica Beans expertly blended and crafted to provide a premium, well balanced coffee.
Countries: Brazil, Colombia, Costa Rica
Regions: Mogiana, Huila, Central Valley
Altitude: Up to 6,200ft
Harvest Period: May to August for Brazil and from September to January for Colombia and Costa Rica
Cropping: Selective hand picking
Processing: Naturally dried on sun patios for up to two weeks for Brazil and pulped, fermented for 18-24 hours, and fully washed then sun dried for the Colombian and Costa Rican.