The search for a great cup of coffee is often like the quest for the Holy Grail... well search no further.

The Holy Grail is our premium blend comprised of speciality grade organically farmed coffees. Created to satisfy even the most caffeine hungry pilgrim.

Concocted in our state of the art Holy Island roasting facility - aka a couple of old shipping containers with a chimney - Our Holy Grail blend will always be comprised of only organic coffees.

The current blend is made up of an excellent coffee from East Timor and a beautiful, classic, washed Colombian. Blended, they complement each other perfectly resulting in bags of sweetness and a clean, satisfying, Juicy acidity whilst maintaining a balance to the final cup. Our Holy Grail blend works well as a slightly longer espresso but is currently being drunk here as a batch brewed filter - the perfect partner to a hard days graft.

Nestled high in the mountains of the central highlands of East Timor in the district of Ermera, conditions are ideal for coffee harvesting with warm, blue skies during the day and cool evenings at night allowing for consistent growing and processing conditions. Farmer Francisco de Deus recalls, ‘I always knew that I would one day return to work in Letefoho to work on the family farm and it was not long after I took over harvesting responsibilities from my grandfather that more coffee exporters came to Timor-Leste. This motivated many farmers to once again look to coffee as a potential sustainable source of income’. Timorese coffee is truly wild and organically grown, a fact that Francisco is incredibly proud of, ‘We work hard to produce the best quality coffee and although the methods we use are time consuming, they’re worthwhile.

Tolima is one of the most isolated coffee producing areas of Colombia. Located in the central Colombian Andes mountains of Tolima, this picture esc. location's steep slopes hides a gem of a coffee farm; Finca El Limon. Here, Alver Jhoan Molano Arias and his wife, Rudi Rodriguez Silva, head operations of a family run, 7 hectare farm. The coffee from this farm is delicious; bright and juicy, with very prominent citrus notes. it works perfectly with the Rotutu to round out this exquisite, high end blend!

Holy Grail Blend

Pilgrims = coffee/cake/tasty grub

We are passionate about coffee, cake and simple, tasty, fresh food. We make as much as we can from scratch, and don't like to travel far for our ingredients.

All our coffee is roasted in our repurposed shipping container, in the sun-trap, wind shielded, walled garden. Sourced from ethical and sustainable farms and small holders from all over the world.

Pilgrims Coffee House and Roastery

A great cup of coffee should be as available as a pint of milk, or one's Daily Bread. 

A medium roast retains the characteristics of these great beans, whilst generating sweetness and a warm full body.

Daily Bread is a favourite amongst Pilgrims staff and often is consumed in borderline excessive quantities!

Location	
40% Brazil, Fazenda Pantano
40% Colombia, Planadas
20% Uganda, Coffee Gardens

Altitude	1150- 2100 masl
Varietal: Yellow Bourbon, Typica, Caturra, Nyasaland, SL14, SL28

Process	Washed / Natural
Owner : The Ferrero family
Demetrio Flaviano De Olivera
Various smallholders

Daily Bread

The family business started in the 1950s when José Dutra Sobrinho (Zeca Dutra) – father of Ednilson and Walter – began cultivation in Minas Gerais, with just over 1 hectare of land. ‘Zeca’ Dutra saw the potential in the land despite the farm’s small size and applied his passion for coffee farming to expand and improve the farm.

Zeca Dutra passed away in September of 1999, leaving over 300 hectares of coffee to his sons, Walter and Ednilson. They decided that in order to make the most of their father’s legacy, they needed to invest heavily in their education as a means of moving the farms forward into the new century. They’ve worked tirelessly not only on the farms themselves but also to expand their base of knowledge so that they can apply the best possible practices to their farming. The brothers are producers of specialty and organic coffees that are synonymous with quality and differentiation, inside and outside the country.

Dutra Farms (Fazendas Dutra) are located in the beautiful region of Matas de Minas, in São João do Manhuaçu which is 300km inland from the east coast of Brazil. The coffee production takes place through hand crafted processes that make can be tasted in the final cup. Production takes place in a mountainous region, approximately 1400 meters above sea level.

There are more than 1300 hectares of land, among which, 800 hectares are dedicated to the cultivation of coffees planted in contour lines and the remainder destined to the production of more than two hundred tons of avocados together with coffee. In addition, the properties are self-sustaining in the production of eucalyptus, which are reused during the harvest period and in the coffee drying machines.

Due to the topography of the land all harvesting takes place by hand. After picking the coffee is separated and then dried on patios for 13 - 15 days.

The decaffeination process:

The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
 After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. 

Decaf Brazil Fazendas Dutra

Genji Challa is a sister washing station to the famous Nano Challa which was established in 2019 just a few miles away from the Nano Challa station which was established in 2004. 

This station was born out of a need of more space as the membership grew and volumes of cherry being delivered becoming too much for the capacity of the Nano Challa station alone. There are now over 600 members split between the two sites situated in the Ethiopian highlands in natural forests. This success and growth originates from the fortunes Nano Challa being were boosted in 2010, when they were chosen to be part of the Technoserve Coffee Initiative alongside other remote farming communities in Jimma, which was funded by the Bill and Melinda Gates Foundation. Technoserve provided technical assistance and training to producer groups, and helps coordinate agronomists and business advisors to help improve coffee quality, assist in the management of debt, reinvestment and the fair distribution of funds to each coop member. The impact of the initiative was huge, as it helped coops like Nano Challa transition from natural processing to washed, via the building of washing stations. These allowed them to completely change the market and quality they had access too and the premiums of Grade 1 Ethiopian Specialty Coffees.

Farmer members cultivate coffees at altitudes between 1850 and 2100 metres, and on average they own around 3 hectares of land each. As is the case across Ethiopia, most of the coffees grown locally are organic by default, and consist mostly of old, naturally indigenous heirloom varieties, punctuated by smaller areas of an improved native varietal called 1274.

Once producers deliver coffee to the washing station, cherries are floated before being de-pulped using a Penagos Eco Pulper. The coffee is then soaked in clean water in concrete tanks for 8 hours before drying; firstly skin-dried and sorted under shade, before being sun dried for approximately 10 days on raised African drying beds

Equally delicious brewed or as an espresso.

Pilgrims Coffee House and Roastery

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Pilgrims Coffee House and Roastery

🇬🇧 United Kingdom

Coffee Roasts

Daily Bread

Decaf Brazil Fazendas Dutra

Genji Challa

Holy Grail Blend

New Coffee Review