The backbone origin of this blend is a lovely Colombian Bourbon which gives the coffee its amazing smoothness and the earthy nuttiness in the initial flavour. The rich intensity of a small quantity of darker roasted Honduran beans kicks in then, filling your mouth with a more complex fruity sensation with a satisfying bite (but no bitterness). This evens out to reveal the rich carbonised coffee notes in the finish. Bourbon Manizales is great black, as an espresso or Americano but the Brazilian Daterra, the third element in the blend really lends itself to milk, opening up the flavour and allowing the milk proteins to bring it all together.

A great coffee, named after the small city of Manizales, high in the coffee region of the Andes mountains in Colombia where farms are small but productive and where coffee cherry processing is taken incredibly seriously. Here, almost all of the coffee is washed or wet-processed, but because farm are so small, they pick only the ripest cherries each day and allow them to dry ferment in the sun for a period before the wash. Afterwards the green beans are dried in parabolicos for 2 – 3 weeks, depending on the temperature an sunshine levels. This uniquely Colombian approach allows the terroir flavours to shine through. The uniform ripeness of the small harvests allows great consistency and this type of fermentation and processing brings out clean, vivid and complex flavours that leave no hiding place for any imperfection in the beans or the taste profile. Great coffee really benefits from this approach, middling coffee gets its mediocrity exposed.

Bourbon Manizales

Coffee good enough to change your day; the finest you can buy. Try it and see. This is the good stuff.

Dreambeans Coffee

The Best Decaf Coffee We’ve Ever Tasted

We were never really fans of decaffeinated coffee until we found this amazing Mexican bean in 2012. Every other decaf coffee we ever tried left us cold; it just couldn’t compete with regular coffee. So why is Decaf Dream so good? We’re not really sure, to be perfectly honest. We think it’s just a happy accident of terroir, treatment and natural selection. The coffee is grown at high elevation (like very many great coffees), it isn’t harvested any differently and we don’t really treat it very differently in the roaster, but the results are just amazing. After a fairly straightforward medium roast at medium to low temperature, it tastes just like a top grade bean with full caffeine, it has great length, the mouth feel is terrific and it even has a great crema from an espresso machine. It’s a real find and it has opened our eyes to how good a decaf coffee can be. Now, we drink it late at night and we especially love it with a drop of Baileys, brandy or even a nip of whiskey after dinner.

There are two ways of removing caffeine from coffee beans, the cheap, nasty way, and the right way. Our decaf coffee is decaffeinated properly, the right way. The caffeine is removed using only natural water processing, so the beans don’t get laced with nasty solvents and chemicals, like methylene chloride or ethyl acetate. Most decaf, unfortunately is decaffeinated the nasty way. Decaffeinating the right way takes longer but the results speak for themselves. There’s a rich, satisfying bite with no bitterness whatsoever and a long, lingering finish of dark chocolate and liquorice. If you haven’t had a decaf coffee for a few years, the chances are that you’ve never had a proper decaf. You certainly won’t have ever tasted anything like Decaf Dream.

Decaf Dream

Sweet, smooth and strong, gourmet coffee blend

Sweet Sorrento won two gold stars in the 2018 Great Taste Awards. The judge’s commentary was:

“Lovely crema and very light, silky and refined without milk. Add the milk and the caramel sweetness sits on your tongue giving warm chocolate notes. A silky tongue filler.”

Sweet Sorrento is smooth and sweet with a pleasing bite in the finish. On the nose it is smooth, rich and sweet but in the cup, the smoothness is complimented by a subtle caffeine kick towards the end. The bite comes late in the taste notes, adding considerable length to the finish and letting the flavour linger in your mouth for a few seconds longer. Despite its smooth taste, Sweet Sorrento is relatively strong in caffeine, making it a very versatile blend, ideal as either a morning or evening coffee.

The carefully selected origins, high grown coffee beans from Ecuador and larger, fruitier beans from Brazil and Bolivia are only part of Sweet Sorrento’s flavour story; the real secret is in how one of the origins is roasted. Pat Grant of Greenbean Coffee Roasters did some business with a Dutch coffee roaster in Frankfort many years ago and this old expert gave him a very valuable tip. The main coffee bean in Sweet Sorrento is roasted not once, but twice, to remove some of the acidity in its taste but leave the sweetness, the strength and a decent caffeine kick. We roast the green beans for a set period at a particular temperature and leave it to sit and cool overnight, loading it into the roaster again the next day to finish the process. This is what gives Sweet Sorrento coffee its characteristic sweetness and strength. You can learn a great deal in a few minutes conversation with the right person.

Sweet Sorrento

Rich, dark gourmet coffee

Our French Roast coffee is not as dark in colour as some French blends but it has all the big flavour and aroma you would expect from a French roast, with a subtlety in the finish that you just don’t get from other roasters. We generally don’t dark-roast coffee at all. To our thinking, it is far too simplistic to let the roaster run on for a few minutes longer or to crank the temperature up a notch after the first bean crack. This will give you the distinctive taste of a classic French blend all right, but it destroys all the subtleties in flavour and the underlying taste notes that really make coffee such a pleasure. Dark-roasting or over-roasting can hide some flaws in poor quality or mediocre beans, this is why it’s so commonplace, but it can also damage the delicate flavours and the wonderful complexities of great coffee. Our French Blend coffee is every bit as strong and as rich as any French blend on the market, but with more sophistication and intensity of flavour than any dark-roasted blend. We guarantee it. 100% Arabica.

Our French Blend coffee’s origins are Arabica from Central America and South America. In dry seasons we seek out bright, clean pulp-natural beans from selected small growers in Heredia and Tres Rios in Costa Rica. In wetter years, “Strictly Hard Bean” (SHB) grade coffees from the high plantations of Guatemala suit our French Roast better. Bourbon Santos beans from Brazil round out the blend, leaving it more amenable to milk and the milk based coffees we drink in Britain and Ireland.

French Roast

Great Rich Coffee Blend, Best With Milk

The base notes of the Cafe Supremo blend are best described as rich and chocolatey; unsurprising, given the fine quality Brazilian origins of its main component. The complexity in the body and the length of the finish are provided by selected high grown beans from Nicaragua and Ethiopia. These beans that give the coffee its unique accents and rich mouth-feel are roasted a few degrees lower than most beans, and cooled immediately to enhance and lock the flavour in. All in all, Cafe Supremo is a great blend of finest grade coffee beans for milk-based coffee in particular, although it works fine as espresso on its own.

Cafe Supremo is one of our most popular coffees, not only due to the richness of its taste, but also because of the versatility of the blend. Cafe Supremo is very forgiving of imperfections and variances in water supply in different regions. The coffee tastes as good in London as it does in Dublin or Edinburgh, each of which has a significantly different water supply.

Cafe Supremo

Jaggy Loko is a very special coffee. Don’t take our word for it, the judges at the Great Taste Awards, the most prestigious of all coffee awards gave it two gold stars in 2019, saying:

“Good looking beans, individual varieties seem to have been roasted separately. We tasted it as espresso then with milk and the rich fruitiness is suddenly developed. Such a good chocolatey, malted biscuit finish.  You set out to create a great flat white and that’s exactly what you’ve done.”

The inspiration for Jaggy Loko came when we found its primary constituent, a lovely rich dark Colombian with the longest finish we’ve seen in a long time. A broker from The Hague tipped us off to a small consignment and we snapped it up straight away. We have since secured a regular supply of this lovely bean. We rounded out the top notes with a very smooth Sumatran Mandheling to counteract its tendency towards astringency and added some big high-grown Brazilian beans to make it more amenable to milk. Touches of Honduran and Mexican Arabicas complete the picture.

We named this Great Taste Award winning blend Jaggy Loko because something in the base notes of the Colombian reminded us of the coffee we drank on a diving holiday many years ago on a dive boat named Jaggy Loko. The coffee  was brewed in an old-fashioned long-handled coffee pot in the tiny galley of the boat. It was denser and darker than this but first thing in the morning, or just after a dive it tasted like Ambrosia.

Jaggy Loko

Clean and bright with zero bitterness

If you like your coffee clean and sweet with a bright tang and enough acidity to give it a decent bite, Tiger Paw is the blend for you. The Strictly High Grown (SHG) Yirgacheffe beans respond best to a medium roast which protects the high tone and complexity of the coffee. It’s great to drink either with milk or without. Tiger Paw is very versatile in how it can be brewed and it lends itself particularly well to brewing in a French press or pour over but you should give it about a minute longer to brew than normal to get the most out of it. Also, paper filters can tend to pull the finest notes of the volatile coffee oils out of this blend so avoid if you can. Enjoy. It’s a real treat.

The beautiful hard beans of the Ethiopian Yirgacheffe that make up the backbone of this coffee deliver a clean taste with bright acidity up front. The high floral notes and the touches of citrus come afterwards in the taste profile. The tendency of most Yirgacheffes towards lightness in the body and a short finish is offset in great style by a very long and big-bodied Kenyan which adds volume and a fantastically smooth mouth-feel to the blend. Lovely bite from the acidity of the Yirgacheffe but absolutely NO bitterness, no matter how strong you make it. Great black or with milk.

Tiger Paw

Beautiful balance with decent bite and citrus topnotes

The backbone of this coffee is a beautiful strictly high grown (SHG) bean grown high in the mountains of Segovia, Nicuaragua. These bright, hard beans create a delicious citrus fruity topnote that softens into an almond-nougat sweetness in the finish. The smoothness of High Segovia is typical of these slow growing beans from the high altitudes of the Dipilto mountains but the crisp acidity of this batch is untypical. This acidity gives the coffee a very satisfying bite and kick, without ever crossing the line into bitterness. We added a very good Brazillian Daterra to this blend, to open up the flavour profile and allow it to cut through the creaminess if you drink it with milk.

Dreambeans Coffee

5.0

Dreambeans Coffee

🇮🇪 Ireland

Coffee Roasts

Bourbon Manizales

Cafe Supremo

Decaf Dream

French Roast

High Segovia

Jaggy Loko

Sweet Sorrento

Tiger Paw

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