Origins

These are the main origins we deal with:

Brazil

Coffee is thought to have come from French Guyana in the early 18th century and quickly thrived in Brazil. Today Brazil is responsible for about one-third of all coffee production worldwide. Brazil is the only major producer vulnerable to frost, a fact which occasionally has dramatic impact on the world market. Brazil is also one of the world’s top 10 largest economies. Most of Brazil’s production is Arabica but in recent years Robusta has been increasing its share. The harvest takes place from March to October.

Costa Rica

Costa Rican coffees have higher production costs than average but they produce some of the most famous coffees, especially wet-processed coffee and speciality grades. Amongst the best coffee beans are grown at above 4000 feet in altitude. The harvest is typically from August to November on the Atlantic coast and September to December on the Pacific. The most famous Costa Rican coffees are from the Tarrazu region, renowned for their distinctive flavour.

Nicaragua

Coffee first came to Nicaragua from around the 1850s onwards. In recent times production has been volatile, suffering from internal strife and a US embargo at different times. Most Nicaraguan coffee is shade-grown. There have been improvements in quality in recent years and therefore it offers a favourable price/quality trade-off. The harvest in the South is from August-September while in the North it is from December-March.

Honduras

Honduras produces a number of distinctive regional coffees. Most are produced by small holders which are often later mixed together. This can cause variable quality. Production has also in the past been affected by extremes of climate. Honduras is nonetheless one of the larger producers in Central America and the harvest is October to March.

Ethiopia

Ethiopia has a rich coffee history and produces some of the most sought-after coffees in the world. Indeed it is reckoned that the first coffee beans were cultivated in Ethiopia and it is the natural home of Arabica (in which it is Africa’s top exporter). Coffee is deeply interwoven into the Ethiopian economy and the very term “coffee” may be derived from the name of an Ethiopian region. Most coffee in Ethiopia is grown in traditional small plots free of chemicals. As well as being a major producer, Ethiopia is also Africa's top consumer of coffee. The harvest usually runs from late July to January. The finest coffees out of Ethiopia are said to be the dry-processed coffees coming from Harrar and wet-processed ones from the Yirgacheffee region. Both have quite unique taste characteristics, literally bursting with flavour.

Kenya

Coffee cultivation arrived relatively late in Kenya (early 20th Century) and was introduced by the British. Kenyan coffee used to be known for its high quality, though today it is not as consistently good as it once was. It is basically an Arabica producer and most coffee is grown at altitude around Mount Kenya with the vast majority wet-processed. The main harvest takes place from October to December though there is a second one from June to August. Through our well-established contacts we are able to source the best coffees to suit our customers’ needs.

Tanzania

The best grades of Tanzanian Arabica were traditionally produced by the Chagga people on the slopes of Mount Kilimanjaro. However, in recent years much work has gone into developing finer coffees in the southern regions of Mbeya and Makambako. These coffees often have a fantastic acidity. The harvest is typically from October to December.

India

Coffee production in India has come on in leaps and bounds since the days of the colonial British coffee pioneers. India produces a wide range of coffees, some of which can be fairly unconventional. Production is controlled by the Indian Coffee Board and takes place in the south of the country. Most Indian coffees are grown under shade, which makes it unique amongst major producers. It is the world’s 5th largest producer. Harvest time can vary. Leading Indian coffees include Monsooned Malabar subjected to the unique “monsooning” process which leads to a unique cup.

Exotic Coffees

We also source a number of specialist “exotic” coffees from various locations. Our contacts and quality control in these coffees are second to none. We are always looking out for new origins to meet the needs of our customers and actively bid in the “Cup of Excellence” auctions.