| Boulevard |
A blend of African Arabica
and Robusta beans, roasted to the highest possible degree.
These attractively glossy, ebony coloured beans produce a powerful
smokey flavour for after-dinner drinking only. |
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| Colombian |
| Carefully selected handsome
Arabica beans, famous for their excellent quality. Medium roasted
for a smooth, richly aromatic liquor, suitable for drinking
throughout the day. |
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| Colombian Mild |
| Delightfully aromatic
pure Arabica beans produce a soft and gentle brew ideally suited
as a breakfast stlye coffee. The flavour is light-bodied, smooth
with a pleasing mild finish. |
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| Connoisseur |
| Our most popular blend,
as a result of its versatility in that it is suitable for full
satisfying drinking throughout the day. The robust full flavour
tastes hearty and rich, with a smooth finish. |
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| Continental |
| Pure Brazilian Arabica
coffee, roasted to a full ‘city roast’, producing
a strong, rich and caramelly liquor without the bite associated
with many French and Italian blends. |
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| Costa/Kenya |
| A blend of two of the
finest areas of production, married to produce a connoisseurs’ delight.
The combination produces a deliciously aromatic and assertive
rich flavoured brew. |
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| Costa Rican |
| Well known for their excellent
quality, the beans are grown on the Pacific slopes in volcanic
soil. They produce a medium bodied cup with a tangy aroma and
elegant mellow flavour. |
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| Costa Rican/Colombian |
| Soft, smooth Costa is
embellished with the richly aromatic Colombian. Blended , these
two classic Central American Arabicas produce a medium bodied
cup with a tangy aroma and elegant mellow flavour. |
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| Country Fayre |
| A popular pure Arabica
blend of Kenya, Central and Latin American coffees. The fine
rich flavour is balanced with a pleasantly smooth depth, suitable
for most palates. |
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| Café Francais |
| Large African Robusta
beans yield a potent brew in a typically French style. Best
drunk with plenty of milk as ‘Café au Lait’.
Medium roasted, they produce a flavour which is sharp with
an inherent raw strength. |
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| Decaffeinated |
| Medium roasted pure Colombian
Arabica beans produce a smooth and light bodied liquor. Suitable
for those that find the effects of too much caffeine unpleasant
or those who enjoy a cup of coffee before bedtime. |
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| Espresso Blend |
| Classic Central American
Arabicas are blended and roasted to a full ‘city’ style.
The dark brew is rich and aromatic yet without the bite associated
with many Iatlian styles. |
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| Gourmet |
| Colombian, Costa Rican
and Kenyan premium Arabica coffees combined to create a delicious
flavoursome brew. A deep, rich and satisfying blend, harmonious
in body, acidity and aroma. |
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| Kenya |
| These high grown Arabicas
have an intense flavour, distinctive in their pointed acidity
and hearty character. The brewed coffee is medium bodied, snappy
and rich with a refreshingly orangey acidity. |
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| Kenya Peaberry |
| Recognised as one of the
top three coffees in the world (Blue Mountain and Hawaiin Kona
being the others). Unique in its distinctively smooth yet refreshingly
orangey flavour. |
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| Luxury Espresso
Blend |
Fully roasted aged Indonesian
is combined with original Ethiopian from where coffee first
originated. The flavour is deep, rich and buttery with a spicy
aroma giving the perfect balance for after-dinner drinking.
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| Luxury No 1 Blend |
A blend of pure high grown
Central American Arabicas combined for a mild, flavoursome
brew with a soft creamy finish. Ideal as a breakfast coffee
for easy smooth drinking.
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| Mocha |
| The coffee’s name
is derived from the old port of Al Mukah. The irregular beans
yield one of the most distinctive and intriguing cups of coffee
on earth. The flavour is pungent and gamey with a smooth finish. |
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| Mocha/Java |
| A prefered blend in New
York today retaining its popularity as a balanced and rounded
blend. The thick body of the Java marries perfectly with the
exotic Arabian Arabicas, perfect for after-dinner drinking. |
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| Mo-My-Ken |
| Arabian, Indian and Kenyan
premier Arabica coffees, blended to create a balanced brew.
Harmonious in body, acidity and aroma, the resulting brew is
full bodied and balanced with a particular satisfying flavour. |
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| Mysore |
| Attractively large Arabica
beans produced in the state of Mysore located in southern India.
The brewed coffee has a full and heavy body with low acidity.
Best blended, thus mellowing a very acidic coffee such as Mocha
or Kenya. |
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| Old Sumatran |
| Old in that this unusual
coffee has been aged over several years in its native climate
of Indonesia. Fully roasted, the flavour is deep, strong and
buttery with a spicy aroma. Essential after-dinner drinking. |
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| Royal Vienna |
| Roasted and ground fig
is added to a quality blend of African coffees to produce a
popular Viennese style. The fig creates natural sweetness to
the robust full flavoured brew. |
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| Santos |
| Medium roasted pure Arabica
from the world’s largest producer of coffee. Bright,
lively, rich and assertive. Suitable for all day drinking. |
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| Venetzia |
| Pure Arabica Central American
coffees are blended to produce a mellow smooth espresso with
a satisfying rich finish. |
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| Westminster |
| A combination of African
and Latin American coffees blended to produce a well balanced
rounded character. The flavour is hearty with a pleasant depth
suitable for most palates. Another to enjoy all day long. |
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| Indian Monsooned
Malabar AA |
| In the past day’s
of sailing ships, shipments from India to Europe often took
6 months or more during which the extra humidity affected the
coffee enough to alter it’s colour from green to golden
yellow. This enabled the coffee to acquire a special flavour
which many countries associated with India. Some time later,
when the sailing ships made way to steam, journey times were
shortened and consumers began to miss this unique flavour.
In order to reproduce these characteristics the process of “Monsooning” was
introduced. The monsoon period is between May & June and
during these months coffee beans are spread out in special
open-sided warehouses. The beans are therefore exposed to the
air which has a very high humidity at this time. The beans
are then loosely packed and stacked – a procedure which
is repeated for a period of several weeks until the coffee
appearance and flavour has altered accordingly. Cup quality
is very smooth, full-bodied with very low – almost nil – acidity. |
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