Coffee cultivated in Hacienda San Guayaba is very special due to the natural biodiversity, with native trees acting as shade for coffee plants which helps protect the natural environment.

This special honey processed microlot has everything you would associate with a top Guatemalan coffee. The cup is complex with sweet apple and chocolate, leading on to a creamy maple syrup and hazelnut finish. It has a rich body which is coupled with a sweet acidity.  It works well with milk.

Honey Process is less common than wet processed (washed) or natural process (unwashed) but is becoming more usual, especially in farms who want the cleaner cup of coffee but don't have access to significant amounts of water for wet processing. With this option, the coffee cherry is sliced open and the exterior cherry husk is removed from the coffee bean with the mucilage left on for the drying phase. Mucilage with its honey like consistency is what gave birth to the name of this processing method, it results in a sweet, clean flavour to the coffee.

14 Tribes

Red Eye Coffee Roasters, bringing high quality hand roasted coffee to Ireland and beyond. Artisan Roasters and Cafè based in Galway on the West Coast.

Red Eye Coffee Roasters

Huehuetenango is a region of the Sierra de Los Cuchumatanes in the South-Western region of Guatemala, and is considered to be one of the best regions for coffee cultivation in the country. The high elevations of the mountain range allow the coffees to develop the distinctive flavour characteristics for which they are renowned. Much of the harvesting in this area is done by hand; a slow, practiced method that nonetheless allows for greater control over the quality and consistency of the product. The farmers in the Todosanterita area are members of the Cooperativa Todosanterita, through the Coop these groups seek to provide farmers and local communities with better living conditions and services such as drinking water, clinics, schools, libraries, and modern technology. They also try to achieve better prices for the farmer's produce, and to provide agricultural education and financial backing.

Blackrock

This decaf coffee hails from Colombia and has been given the grade 'Excelso' - a grading term used solely within Colombia. Excelso coffee beans are slightly smaller than Supremo coffee beans, averaging a screen size of 15-16.

This coffee has been decafinated using the Swiss Water Process. This unique non-chemical decaffeination process uses clear pure water  and works by immersing the green beans in the water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and this protects the original characteristics of the coffee.

In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the origin water and the soluble coffee flavours, now free from caffeine.

The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content, packed and ready to export.

Decaf

Café Granja La Esperanza represents the heart of the Colombian Coffee Culture. The original farm “Potosí” was acquired by Israel Correa and Carmen Rosa Vega (grandmother) in 1930 – but has grown over the years to encompass 5 farms: Potosi, Las Margaritas, Cerro Azul, La Esperanza and Buenos Aires. In the year 2007 Don Rigo had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained the first place in the “Best of Panama”, awards. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

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Red Eye Coffee Roasters

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14 Tribes

Blackrock

Decaf

La Republic