Ethiopian Arabica coffee from the Sidamo region, bordering Kenya, is very much prized for its fruity, citrus aromas and high notes of blackcurrant, stone fruit and acidic red cherry. A prince among coffees!

Copán lies in the west of Honduras, bordering Guatemala, with coffee growing at altitudes of up to 1,500 metres above sea level. With vanilla on the nose, clean malty body and sweet lingering cedar notes this coffee is a must-have ingredient in espresso and is incredibly smooth and balanced.

The coffee from the Karnataka Region in southern India is probably one of the best grown ‘mild’ coffees available with its exotic full-body, fine aroma, intriguing subtlety, stimulating intensity and notes of vanilla, it’s a wonderful coffee to have in any espresso blend.

Regarded as the best Robusta coffee in the world due to the high degree of care that farmers in India apply to the cultivation, harvesting, and processing, almost to the same degree as their Arabica crop. Selective hand-picking ensures only the ripest cherries are harvested resulting in some of the cleanest, mellowest Robusta in the world. For this reason they have always been a popular ingredient in traditional Italian espresso blends building body and aroma to any blend.