Indonesia
Mexico
THE STRONG ONE
So you like your coffee with a punch? We got you covered. Expect a big slab of chocolate and treacle toffee flavours. Not for the faint hearted, but for those who like lots of body, lower acidity and punch in their brew. We also add a bit of extra punch in the roasting process!
Free Delivery Over £25
Earn Rewards
Freshly Roasted
Recyclable packaging
LA LAJA, MEXICO + SUMATRA, INDONESIA
THE COFFEE STORY
Sumatra, Indonesia (Swiss Water)
This coffee is often referred to as ‘Mandheling’ coffee, named after the Mandheling people who have dedicated their lives to producing these delicious beans. Coffee cherries are carefully picked, pulped and naturally sun-dried for around 24 hours resulting in vibrant green beans known locally as Labu.
La Laja, Mexico (Mountain Water)
A well balanced single estate coffee sourced from ‘La Laja', located close to Huatusco in the state of Veracruz. La Laja is known for its dedication to sustainability and has been awarded both Rainforest Alliance and 4C certifications. This ensures that the coffee is grown and traded in a responsible way, benefiting both the people involved and the planet.
Nerdy Coffee Details
SCA CUP SCORE = 82 & 83 POINTS
An SCA (Speciality Coffee Association) cup score is essentially a score of coffee bean quality. Anything above 80 points would be considered a ‘speciality’ coffee. We choose to only source speciality grade coffee, which means that we can guarantee not only an amazing tasting coffee, but also that the coffee was farmed in the most ethical way.
DECAF PROCESS = SWISS WATER & MOUNTAIN WATER
‘Swiss Water Process’ is a chemical free, eco friendly and organic certified process of decaffeinating green coffee beans. The process involves soaking green beans in what is called a ‘green coffee extract’ (which is essentially a coffee flavoured water that a previous batch of green coffee beans have soaked in) in order to naturally extract the caffeine. The caffeine is removed, but all of the flavour stays within the beans for us to enjoy.
‘Mountain Water Process’ is a chemical free, eco friendly and organic certified process of decaffeinating coffee beans. The process uses the glacial water from the highest mountain in Mexico, the Pico de Orizaba to extract caffeine from green coffee beans, whilst leaving the delicious flavours of the bean intact.
ALTITUDE = 1200-1600 & 1100 MASL
We measure the altitude that coffee is grown at in ‘MASL’ (metres above sea level). The height that coffee is grown at can have a big impact on the taste of the coffee when roasted. Essentially, coffee beans grown at higher altitudes tend to be of higher quality and give us more unique flavours when roasted.
COFFEE VARIETAL = CATIMOR, CATURRA, CRIOLLO & BOURBON
A coffee varietal is the name given to the type of coffee plant - similar to the grape variety used in wine. The different varietals of the coffee plant thrive in particular conditions, and can shape the flavour and body of the coffee when roasted. Sometimes coffee lots can be made up of only one variety, and other times there are a mixture of varieties used.
