50% Brazil - Dutra, Natural
50% Colombia - Popayán, Washed
Expect notes of Dark Chocolate, Caramel, Pecan.
The Donna Espresso Blend is our nod towards a more traditional coffee flavour. First, we find coffees that have the inherent characteristics of deep chocolate, with low acidity and lots of body. We then roast a little darker than our other coffees, to the point where the natural sugars are browned to a dark caramel quality. Donna tastes robust and strong but still allows the natural characteristics of the Brazil Minas Gerais and Colombia Popayán to shine through.
The Brazilian coffee Dutra comes from five smaller farms that band together to create the larger Fazenda. The Dutra brothers inherited the farm from their dad Zeca, who originally had the idea to grow coffee. In the 1950s, Zeca transformed their farm into a coffee farm, and since then the focus has always been on creating a more sustainable and ecologically-minded farm. The family’s hard work has resulted in them being awarded the Sustainable Farm Award by Globo Rural Magazine.
The Colombian coffee in this version of Donna is called Popayán, named after the coffee’s growing region. The coffee comes from another group of producers working under the name Cofinet, all small scale farmers growing the same cultivars, mainly castillo and caturra. This uniformity in growing means the Popayán lot tastes massively of caramel and toffee.
Organic House Blend was created by blending two organic coffees from Latin America: the Colombian Los Vascos and the Nicaraguan San Juan. Carefully roasted to highlight the coffees’ vibrant and natural flavours, House Blend is a crowd pleasing combination of sweeetness and balance.
Organic Classic Blend was created by blending two coffees from Latin America: the Brazillian Dutra and the Colombian Belen. Combining the intense nut-and-chocolate flavours of the former with the smooth sweetness of the latter, this is a big, bold roast which you won’t soon forget.
Organic Decaf is an easy-to-drink, classic coffee. Decaffeinated using the all-natural sparkling water method, it's made from lots grown in the forests of the West Nile. The coffee cherries here ripen slowly, creating a naturally sweet, complex cup which is incredibly smooth and balanced.