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Truely Great Coffee

Our special blend is an amalgamation of high quality coffees from around the world. The base is a beautiful pulped natural coffee from the Minas Gerais region in Brazil. This is quite smooth on its own and mellow with a little sweetness and not much acidity. To add some excitement, we added coffee from the Shekinah estate in El Salvador which added beautiful sweetness and acidity. in order to calm the acidity down and to add even more body we used a special coffee from India. This coffee from India is from Malabar and is aged - a so called monsooned coffee. The Indian coffee has been exposed to monsoon winds for about six weeks - this makes it very unique in flavour and adds a huge body. Excellent as we are looking for as much body as we can.



Afternoon Teas


Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.

Fortunately our Afternoon Tea is available from the time the door opens right up until closing time!

Why Ethical
Coffee Matters 


Most of the ethical problems in today’s coffee industry occur with poor quality Arabica coffee (ie Arabica which is grown at low altitudes, and poorly processed) and most of the world’s Robusta. This low cost coffee predominantly ends up in jars of instant coffee. Many of the large companies that use this coffee don’t purchase based on quality, their most important factor is price — as low as possible. Because the multinational coffee companies are buying in extremely large quantities, it’s easy for them to get what they want. It’s this type of coffee, grown as cheaply as possible, that leads to unethical practices.


The farmers growing this coffee will try to obtain cheap labour — often exploiting children and other workers on their plantations. These farmers clear all native trees in order to grow as many coffee trees as possible, and use the cheapest synthetic pesticides and herbicides. This is a good reason to avoid cheap, supermarket coffee — not only does it taste bad, but the farmers get a really bad deal.

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