This blend of Colombian and other high grown arabica coffees varies slightly depending on what is in the store, but will always offer the best of combinations of the flavours of Latin America and East Africa.

It makes a perfect office or restaurant coffee and the character would hold up against the top premium blends found in Scandinavia, Germany or Switzerland.

Complex and delicate in our medium roast.

The carefully devised hybrid preparation method of the raw coffee after harvest determines the taste characteristics of this coffee. The abbreviated wet-milling process leaves much of the mulch in the cherry on the bean during drying, thus allowing certain fruit sugars to be absorbed into the green bean. Experimentation allowed growers to develop a cup quality which added great depth of flavour and an almost caramelly flavour to the roasted coffee. Acidity is also reduced.

The results in espresso blending are well worth the considerable extra cost and we now have several different growers to turn to for varieties of this style of coffee.

The darker roast we employ in the single origin version means that this coffee goes excellently with milk and has a real kick at breakfast time.

Dark Roast.

The "La Esperanza" comes from a small co-op in the increasingly highly sought after district of Huila. Expect the most noble of all coffees for everyday drinking. More suitable for filter coffee or cafetiere / french press due to the balanced acidity, but with sufficient body to make a telling contribution to a blended espresso.

For this reason alone we would find it hard at Hill & Valley to be without an Ethiopian Coffee in our range and thankfully we can also stock washed Ethiopians on the basis of their distinctive excellence.

Yirgacheffe is at once a perfect blending coffee for it's exceptional aromatic characteristics as well as being a perfect standalone. Sweetness in the cup, an elusive slightly fruity acidity and floral notes is a spellbinding combination that has given this coffee the most loyal following in our single origin coffees over the years.

We roast our washed Ethiopians slightly darker than convention to bring out the nuttiness.

For a limited time we are featuring this certified organic at a slightly higher price. Medium to Medium Dark Roast.

I have taken 2 trips there in the last 4 years and now understand the subtle regional differences in this producer of exquisite finely balanced high grown arabica coffees. There are probably more people in the coffee chain tuned to the idea of excellence in the cup than anywhere I have known - perhaps it's the German / Swiss influence which predominated there in the fifties, sixties and seventies. (Sorry, Ticos but you know it's true!)

Brumas is a typical coffee from the slopes of one of the volcanoes that ring the central valley and, if you get high enough, you can taste the sulphur! This recent volcanic activity makes for very special soil making very special coffee. Here there is more chocolate, more depth and less sharp ("citric") acidity than is often the case, with the Tres Rios or Tarrazu coffees. It is a real special occasion, special venue or just special people coffee to be appreciated at any time.

The roast is medium, about as light as any coffee we produce to not mask the subtleties.

Please ask if you would like us to send some small Kraft paper bags to allow you to break each kilo down into more manageable quantities.