Vibrant, sweet, fresh: this blend of ours comes with full bodied notes of chocolate, caramel, berries, peach, mandarin with a sweet finish. To be enjoyed as espresso, with milk or as filter.

Elevation Blend:

50% Honduras
Region: Marcala, Montecillos
Varietal: Red Catuai, Icatu, Ihcafe 90
Altitude: 1200-1700 masl

50% Colombia
Planadas
Varietal: Red Bourbon, Red Caturra, Typica
Altitude: 1600-2000 masl

Elevation Blend

Our mission is to source excellent specialty coffees and supply to cafes, restaurants and businesses nationwide, building meaningful and lasting relationships with our customers.

To go above and beyond the normal expectations of a coffee company by pushing the envelope out again and again. Our mission is to source and supply excellent coffee, to build meaningful relationships and to promote a healthy, positive lifestyle.

The vision for 8th Corner is to consistently provide excellent coffees that are roasted to their full potential and can be enjoyed by anyone & everyone. We aim to promote not just good coffee, but a healthy & positive lifestyle also which is embodied in our company motto:

‘GOOD COFFEE. GOOD HEALTH. GOOD TIMES.’

8th Corner Coffee

Where is Eratoi?

Eratoi 2 lot is produced by 15 small holders in Eratoi village in the south west of Asia’s newest independent country, East Timor. The farms are located at an altitude of 1600-1700 meters above sea level. The village name of Eratoi in local Mambae language means “rich in water”.  Water is plentiful as the name indicates, which makes wet-milling less difficult than in other villages. Eratoi village separates 42 farmers into 3 groups, Eratoi 1, Eratoi 2, Eratoi 3.

These numbers allow for meticulous quality assurance protocols. Being led by Senhor Laurentino Soares, Eratoi 2 members pay a great degree of attention to quality. Only fully ripe cherries are hand picked and the harvest finishes just after lunch. This allows plenty of time to fully process these cherries on the same day.

How do they process coffee?

All the harvests of the day go through a floater selection. Firstly the goal is to eliminate insect damaged cherries followed by a de-pulping (wet processing). Each farmer owns a traditional pulping machine. Secondly the cherries are removed, parchments are sorted again with a floater selection. Third step is a 36 hours fermentation. Lastly and most importantly after fermentation parchments are washed, sun-dried on drying tarpaulins and dry milled after the curing period of a minimum 30 days. The coffee is then transported to the capital and port town of Dili. All green beans are sorted with the colour sorter and by hand before being packed in Ecotact bags and jute sacks prior to export.

Eratoi II

Our washed Mexican coffee has all the flavour with none of the caffeine, delivering chocolate, spice taste notes with bright acidity. The ideal drink for the late afternoon coffee craving.

Origin: Mexico
Region: Huatusco, Veracruz
Farm: Finca La Laja
Variety: Caturra, Cirollo, Borbon

Huatusco Decaf

Origin: Kenya
Region: Kiambu County
Farm: Karinga Co-Op
Variety: SL28 & SL34

Where is Karinga Factory?

It sits 1840 meters above sea level in Thika District, Kiambu County. Growing coffee is unusal in this tea-growing area. Cherries arrive from smallholders in the villages of Kimaruri, Kariungu, Gachuha and Mugalwa as part of the Gitwe Farmers Co-op with 500 active members.

How do they process coffee?

All the coffee delivered to the factory after harvest to undergoes the wet processing method. Firstly water is pumped from River Rwabura to the reservoir tanks for pulping. Secondly, after pulping the coffee is stored overnight and the parchment is washed, soaked and spread on the drying tables. Frequently rotation is necessary on the drying tables. Lastly, green beans are sorted and stored awaiting delivery to the millers.

Karinga PB

Our great all rounder house blend: with its silky, creamy body and notes of milk chocolate, strawberry, pineapple with citrus acidity it works wonders with any brewing method of yours, make that espresso, filter, black or milk.

30% Brazil
Farm: Fazenda Palmital
Process: pulped natural
Altitude: 950-1150 masl
Varietal: Mundo Novo, Catuai

30% El Salvador
Farm: Apaneca Himalaya
Process: natural pineapple
Altitude: 1600 masl
Varietal: bourbon

25% Colombia
Farm: El Eden
Process: washed
Altitude: 1458 masl
Varietal: Castillo, Caturra

15% Ethiopia
Farm: El Eden
Process: natural
Altitude: 2100 masl
Varietal: 74112 Ethiopian Landrace

Roundhouse Blend

Our natural processed Brazilian coffee has all the flavour with none of the caffeine, delivering chocolate, spice taste notes with bright acidity. The ideal drink for the late afternoon coffee craving.

Origin: Brazil
State: Minas Gerais
Variety: Catuai, Mundo Novo, Bourbon
Process: Natural
Altitude: 1200 masl
Notes: spice, chocolate, bright acidity

8th Corner Coffee

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8th Corner Coffee

🇮🇪 Ireland

Coffee Roasts

Cerrado Decaf

Elevation Blend

Roundhouse Blend

Coffee archive

Eratoi II

Huatusco Decaf

Karinga PB

New Coffee Review