From one of Brazil's largest coffee estates, the Ipanema Yellow Bourbon is a high quality coffee with a complex character.

The Bourbon variety is responsible for changing the world's perception of the quality of Brazilian coffee. Bourbon coffee was originally produced in the Island of Réunion (Africa), formerly known as the Island of Bourbon due to its colonisation by the French dynasty of the House of Bourbon, around 1715.

About 40 years later, a few seedlings arrived in Brazil, brought by a French caravan. Existing in Red and Yellow varieties, Ipanema Yellow Bourbon is exclusively prepared using Bourbon coffee beans, balancing acidity and body with floral and citric notes. This coffee features a sweet taste and its fragrance includes notes of fresh walnuts and almonds. Its body becomes pronounced with smooth acidity and is processed using the pulped natural method.

Brazil Ipanema Yellow Bourbon

Speciality coffee freshy roasted to order.

Great coffee, great taste, freshly roasted.

A passion for superbly tasting coffee drove us to start Pebble and Pine. Our mission: To bring the speciality coffee experience to as many as we can.

Coffee is like wine - there are bad ones and good ones. But there is also a rich variety of flavours and aromas that can be extracted from this humble bean.

We buy only speciality grade coffee beans from ethical sources. We carefully hand roast the beans to release the unique flavour profile from each one that we use. And we always roast our coffee in small batches to ensure each one is crafted to perfection.

Every batch is roasted to order to ensure the coffee reaches you in the freshest possible condition. No bean is wasted.

Try us out. We're sure once you've tasted our freshly roasted speciality coffees there'll be no looking back!

Pebble & Pine Coffee Roasters

Citrusy with a medium body, rich acidity and a sweet finish. These Colombian coffee beans are the perfect after-dinner drink.

Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. The Colombians are proficient in producing an abundance of truly delicious and sought after coffee.

Medium roasted to bring out the rich, sweet flavour characteristics it is perfect for those that prefer a milder, sweeter brew.

Colombia Excelso Medium Roast

Citrusy with a medium body, rich acidity and a sweet finish. These Colombian coffee beans are the perfect after-dinner drink.

Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. The Colombians are proficient in producing an abundance of truly delicious and sought after coffee.

Dark roasted for a rich but still well-balanced flavour for those that prefer a darker more intense flavour.

Colombia Excelso Dark Roast

These Monsooned Malabar coffee beans are the highest grade (AA) Arabica coffee from India and have a distinctive spicy flavour. This coffee is usually roasted a little darker to intensify the flavours. 

The coffee beans are processed in a very unique way.

The process starts with a bean that has been dry-processed in the normal way. It is then allowed to mature by exposing it to the moisture-laden monsoon winds that occur in the late summer.

As a result the raw coffee bean swells to double its original size and turns to a golden colour.

Following the monsoon season, the beans are transferred to a drier region where they lose some of their moisture before being bagged, graded and shipped out.

This process results in the distinctive aroma and flavour with much lower acidity due to the monsooning process.

Flavours: Low acidity, heavy full body with strong earthy and spicy notes and aromas of dark chocolate and Cinnamon.

India Monsooned Malabar Medium/Dark Roast

Kenya is well known for its highly organised network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica coffee.

All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AB Grade is one of the top grades based on screening.

The Kenya profile is very unique and distinguishes itself easily from other origins. Intense citrus brightness all along the palate and notes of vanilla and bergamot merge with complex winey flavors. A medium body provides balance and grounding.

Kenya AB Honey Bush Medium Roast

Another one of our favourites from Mexico, this Siltepec El jaguar has a relatively low acidity and as such works perfectly in all brew methods, especially if you fancy brewing this as an espresso. It replaces our Finca Aurora, which unfortunately is now out of stock until the latest harvest hits the docks in the early summer. 

Siltepec is located in the central part of Chiapas. This coffee comes from the high-altitude area of the Sierra Madre, bordering the biosphere reserve El Trifuno, which is the habitat of an Endemic Bird Area, “El Quetzal.” This ecological region represents 30 percent of the flora in all of Chiapas territory.

The microclimate in this region creates a cloud forest, due the Soconuscu rainforest zone around the Novillero River. The weather is humid with lots of shade, cool conditions at night and excellent soil, which together create a perfect environment for the development of specialty coffee.

Our El Jaguar comes from a group of small producers and is harvested and processed by hand. After harvesting it is de-pulped, fermented and washed before being dried in the sun.

Mexico Siltepec El Jaguar SHG Medium Roast

Mexico Siltepec El Jaguar SHG Dark Roast

A stunning African coffee from close to the Kilimanjaro Mountain region in Tanzania. You can expect the full, fruity body of a coffee from this region, with notes of Apple and Orange Peel, but with a delicate finish of Dark Chocolate and a hint of Butterscotch.

Sourced from the Manjinja Farmer Group, which is currently made up of 20 farmers in the Ibembwe, Msia, Mbozi and Songwe regions, grown between 1,600 and 1,700 meters. The name Majinja is derived from the name of the clan of the owner of the factory. In the 2015-2016 season, interest from neighboring farmers to join together to produce fully washed coffees began what is known today as the Majinja Farmer Group. Coffee is fully washed with water from the Tumkaki river, fermented in tanks, graded based on density, soaked in tanks and dried on raised beds. The parchment is then handpicked on the drying tables to remove defects.

Tanzania AA Majinja Medium Roast

Guara Azul is another fantastic coffee from the specialty division of export company Becamo.

The Guara Azul Microlots are a significant departure from the conventional supply, not only because of the intensity of their attributes but also for the dedication and hard work producers do. Its a combination of art, science and individual’s creativity with strict guidelines.  It is carefully hand-selected from different Arabica varieties and harvested at high altitude farms in complex microclimates, resulting in a well-balanced cup with bright acidity, citrus, full-bodied robustness, consistent, and pleasant aftertaste.

The carefully selected producers use different protocols such as innovative procedures like prolonged fermentation in which they leave the beans with mucilage in the fermentation tanks up to 160 hours. The time will depend on the temperature, amount of beans, amount of sugar and how often they move the coffee.

The programme offers full traceability, from producer name, Estate farm, varietals, Altitude and procedure used.

This particular one is produced by Eva Ruth Vasquez who operates the La Lima farm in the San Andres, Lempira region. It is a fully washed bean consisting of the Catuai and Lempira varieties and is sun-dried on African beds.

Honduras Guara Azul Medium Roast

Located in the Municipio El Congo in the region of Santa Ana is the Finca Serbia which was established as a coffee plantation in the 1930’s and has been run as a family business ever since. The coffee grown on this farm is almost completely shaded by Cedar and Oak trees. Volcanic rich soil and high altitude produce a rich deep flavoured coffee.

El Salvador SHG Finca Serbia Medium Roast

A lovely coffee from Nicaragua, this particular lot is specially selected from the group of farms owned by the Mierisch family. These farms produce some of the best coffees available from Nicaragua and all have won the prestigious Cup of Excellence award in recent years.

Located in Matagalpa, Nicaragua, these coffee beans are classified as SHG (Strictly High Grown) and EP (European Preparation). The latter defining the way the coffee beans are sorted to remove any defects.

Nicaragua SHG Fincas Mierisch Medium Roast

Finca Los Laureles is owned by Mario Roberto Sosa. The farm was purchased in 1966 and has been in the family since then. Many varieties exist on the farm, mostly “bourbon” and “pache.” Pache is a natural mutation of “typica” whose tree tends to stay smaller, while producing a larger than usual bean size. The variety originated or was discovered in Guatemala. The coffee is fully washed, and sundried on elevated drying beds.

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

SHB specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.

Guatemala Huehuetenango Finca Laureles Medium Roast

An elegant coffee from Costa Rica, this one has flavours of stone fruits, sweetness with a silky body.

The coffee is produced in San Ignacio de Acosta, two hours away from San José (the country's Capital) at a farm called “La Falda”. La Falda means skirt in Spanish and the name is due to the topography of the farm, where coffee plantations wrap around a small mountain looking like a skirt. The Owner, Miguel Diaz, inherited the farm from his dad recently and even though he is on his early 30s he has gathered the best knowledge out of the old school (his dad) and new practices recommended by engineers.

Four years ago Palmichal Micro-Mill took the decision to process the coffee beans from La Falda Farm in its micro-mill due to its pristine location, farm practices and commitment to harvesting only the ripest of cherries. After years of working together Palmichal has been able to evaluate La Falda’s consistency in its cup year after year. The idea is to continue with this long-term relationship far into the future.

Costa Rica La Falda Medium Roast

Flavours: Stone fruit, honey and cinnamon with a medium body and clean well-rounded finish.

This particular lot is very special in that it comes from a large number of small-holders, the majority of which look after as little as 200 coffee trees. The coffee beans are harvested and then delivered to a communal washing station where they are wet-processed, graded and sorted.

Rwanda Inzovu Medium Roast

A creamy body, notes of sweet citrus and aromas of spice distinguish this smooth grade 1 coffee bean from Peru.

Peru, on the western coast of South America, is well known for its biodiversity and varied climates from great plains to the high Andes mountain range. The Gonzilla estate is situated in the mountains at between 1,100 and 1,800 metres above sea level. The cool climate at this altitude means that the coffee fruit matures much more slowly, allowing the flavours to develop inside the bean. This results in a more complex and smooth cup of coffee with very little acidity, making it perfect for all brewing methods. Expect fruity overtones and spicy aromas with a creamy body.

Peru Gonzilla Estate Dark Roast

A light and creamy body, notes of sweet citrus and aromas of spice distinguish this smooth grade 1 coffee bean from Peru.

Peru, on the western coast of South America, is well known for its biodiversity and varied climates from great plains to the high Andes mountain range. The Gonzilla estate is situated in the mountains at between 1,100 and 1,800 metres above sea level. The cool climate at this altitude means that the coffee fruit matures much more slowly, allowing the flavours to develop inside the bean. This results in a more complex and smooth cup of coffee with very little acidity, making it perfect for all brewing methods. Expect fruity overtones and spicy aromas with a creamy body.

Peru Gonzilla Estate Medium Roast

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

SHB specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.

Four producers from the Huehuetenango region contributed to this coffee:

Lety Anzueto, from finca Isnul in La Democracia;
Lety Perez, from finca Buenos Aires Huixoc in La Democracia;
Rene Perez, from Finca La Reforma, in Cuilco; and
Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce.

Pebble & Pine Coffee Roasters

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Pebble & Pine Coffee Roasters

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Coffee Roasts

Brazil Ipanema Yellow Bourbon

Colombia Excelso Dark Roast

Colombia Excelso Medium Roast

Costa Rica La Falda Medium Roast

El Salvador SHG Finca Serbia Medium Roast

Guatemala Huehuetenango SHB Medium Roast

Honduras Guara Azul Medium Roast

India Monsooned Malabar Medium/Dark Roast

Kenya AB Honey Bush Medium Roast

Mexico Siltepec El Jaguar SHG Dark Roast

Mexico Siltepec El Jaguar SHG Medium Roast

Nicaragua SHG Fincas Mierisch Medium Roast

Rwanda Inzovu Medium Roast

Tanzania AA Majinja Medium Roast

Coffee archive

Guatemala Huehuetenango Finca Laureles Medium Roast

Peru Gonzilla Estate Dark Roast

Peru Gonzilla Estate Medium Roast

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