Our Coffee

100% Certified Organic; 100% Certified Fairtrade & 100% Single Origin Arabica


This does limit what we offer but we think that’s a good thing.  Before starting up the company I used to get overwhelmed by too much choice so, as a result, we don’t offer much choice!

Cafe Femenino – news update


Click on this link to see the amazing things that are being achieved by Cafe Femenino and how drinking coffee can really change people’s lives.  We are so proud of this coffee.

New compostable packaging for our 250g bags.  Now ALL our coffee is sold in compostable packs.

HONDURAS Honey Processed
Honey process is currently all the rage in Costa Rica and it has started to spread to all the other Central American countries. Remember that the mucilage of the coffee cherry is sticky and slimy, so it is sometimes called “honey”. During the Honey Process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time.

Because there is a little bit of fermentation happening in the short amount of time it takes for the mucilage to dry, coffees processed in this way feature a little more acidity than Pulped Naturals (Pressure-Washed) coffees, but significantly less acidity than Washed or Natural/Dried-in-the-Fruit coffees.

The Anatomy of a Coffee Cherry
A coffee cherry has, roughly speaking, five layers

The five layers are:

  1. Skin / Pulp: On the outside, the two coffee seeds are covered by a cherry-like skin. With the exception of dried-in-the-fruit or Natural Process coffee, this outer layer is removed within a few hours of harvest. In an edible cherry (like a nice plumb and sweet Rainier cherry from Eastern Washington), we might call this skin the “flesh”. In coffee, the skin is mostly considered a by-product (some make tea out of it).That’s why it’s called “pulp” and the machine to remove it is called a depulper.
  2. Mucilage (sometimes called honey): Beyond the skin lies the mucilage, a sticky, gluey substance surrounding each of the two seeds. Since it is so sticky and sugary, it is sometimes called Honey. (Mucilage is found in most fruit. It’s not unique to coffee: http://en.wikipedia.org/wiki/Mucilage)
  3. Parchment: After the mucilage, a layer of cellulose protects each of the coffee seeds. When dried, this layer looks and feels like parchment paper, hence the name.
  4. Silver skin / Chaff: Further inside, an even thinner layer coats the seed. This layer is called the silver skin because of its somewhat silverish sheen. This layer comes off during roasting. If you ever notice flakes in ground coffee, that is usually bits of silver skin or chaff that didn’t separate from the beans during the roast process.
  5. Seed / Coffee Bean: As you’ve already discovered, basically the coffee bean is one of the two seeds from inside the coffee cherry (Peaberries are an anomaly in which only one small, round seed formed inside the cherry. Usually, about five percent of all coffee is graded as a peaberry.) It is dried and infertile by time we receive it, ready to roast.

The Three Principal Processing Methods in Coffee
These three processes differ in the number of layers that are removed before drying. Here is the short list:

  1. Natural or Dried in the Fruit Process – no layers are removed.
  2. Honey Process – skin and pulp are removed, but some or all of the mucilage (Honey) remains.
  3. Washed Process – skin, pulp, and mucilage are removed using water and fermentation. Also called Fully Washed. This is the conventional form of Arabica coffee processing used in most parts of the world. It is possible to skip the fermentation step by using a high-tech pressure washing machine to remove the skin, pulp and some or all of the mucilage. This process is called Pulped Natural.

East Timor Maubisse

A dark roast with a flavour/strength scale of 3/5.

Tasting Notes : Bitter-sweet cocoa and dried apricots. Dark inky syrupy body with an intense acidity. Finishing with dark notes of leather and spice.

Available in 250g & 1kg; whole beans, espresso or filter/plunger grind.

Papua New Guinea Purosa

Medium roast best suited to plungers, droppers and French Press.

Available in 250g & 1kg; whole beans and filter/plunger grind.

Peru – Café Femenino

A dark roast with a flavour/strength scale of 4/5.

Tasting Notes: Bright syrupy cup with soft florals. Yellow grapefruit acidity with a malt and cocoa finish.

Our best seller. A specialty coffee grown and harvested by women on land owned by women.

Available in 250g & 1kg; whole beans, espresso or filter/plunger grind.

Peru – Café Femenino – Swiss Water Process Decaffeinated

This is the same bean as the non decaffeinated but has been decaffeinated using the Swiss Water Process – a process of osmosis to remove 99% of the caffeine.

Available in 250g & 1kg; whole beans, espresso or filter/plunger grind.  BLUE BAG IN 250G!

Ethiopian Sidamo

A very smooth dark roast with a flavour scale of 3/5.

Tasting Notes: Soft sweet cup with malt and peach notes. Syrupy body through to a sticky toffee and caramel finish.

Available in 250g & 1kg; whole beans, espresso or filter/plunger grind.

Colombian Excelso

A dark roast with a flavour scale of 5/5.

Tasting Notes: Inky powerful cup. Dark chocolate and purple grape flavour and acid upfront. Sweet roasted coffee finish.

Available in 250g & 1kg; whole beans, espresso or filter/plunger grind.

Producer profiles

We supply cafés, restaurants, organic specialty shops and other retail outlets as well as selling online.

If you are considering opening a café please don’t hesitate to contact us about supplying equipment and coffee.  Ben provides free training to all our commercial customers as part of the service.

Expobar Ruggero in Ferari red

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