As a specialty coffee roaster, Giraffe select characteristic coffees that you can recognise from thousands. Coffees whose flavours are so interesting that you don't drink coffee, but taste it.
For these, they are the most beautiful beans from Central and South America, Africa and Indonesia. Giraffe support the values of an authentic and environmentally friendly coffee culture, showcasing agricultural knowledge and terroir identity. Giraffe share the values of a transparent chain, with a priority for traceability, quality and fair prices that give farmers a future. After all, good coffee starts with good 'green coffee', today and tomorrow.
Giraffe Coffees | Netherlands
|Peru Duares Vera Decaf||The advanced Swiss Water decaf method in combination with coffee grown at 1,700 masl in Jusiva, El Palto in the Amazonas region. The varieties grown are Typica, Castillo, Bourbon and Catimor which is certified organic. The Duares Vera family ensure a mild coffee with sweet creamy notes and hazelnut accents. This is a decaf without any concession to taste, great if you can taste that this is a decaf!||Creamy, hazelnut and candy sugar.||Decaf|
|Ethiopia Reko||It is a phenomenal coffee from the Reko co-oporative based in Kochere, Yirgacheffe (1800 – 2150 masl) a famous coffee area which is the work of ~ 850 farmers who bring their ripe berries to the washing station. The coffee is washed with water from a nearby river, then the pulp is removed with an old Agard pulp machine. The muscilage - the super-sweet layer between bean and pulp - is removed by traditional fermentation, which takes 36-48 hours. The coffee is then dried on raised African drying beds for 10-12 days. Just smell that wonderful floral aroma of jasmine and lime! If you taste this grade 1, the beautiful fruit notes of bergamot, grapefruit and apricot give this coffee an enormous depth.||Sweet, apricot and bergamot.||Plus 87, Rest of World|
|Brazil Monte Alto||In the southeast of Brazil, you will find the region Sul de Minas. This region is known as the largest supplier of Arabica coffee in the country. The Monte Alto Estate drying patio has a unique oval shape resembling a coffee bean, with an area of 10,000 m².This Monte Alto clearly lets you taste what depth of flavours the 'natural' processing method can give to a top Brazilian coffee. Where the washed method emphasizes the fresh notes, in this Monte Alto Natural, the sweet, chocolate, nutty and creamy flavours stand out.||Sweet, creamy and chocolate.||Selected Mix|
|Original Blend||The exact composition of Giraffe's Original blend is their secret. But what they can share is the culinary philosophy behind this successful blend. It's the same tension that can make a vinaigrette so irresistible. It is full sweet and 'thick' caramel from the Brazilian pulped natural that they give an exciting counterpart with the freshness of a Yirgacheffe. The art of blending is to bring together those coffees that overlap and complement each other. The full body of the Brazilian pulped natural enhances the Yirgacheffe with its medium-high body. The fruity of the Brazilian is typically stone fruit, soft and round. The Yirgacheffe extends this fruity note with a 'top note' of citrus and bergamot.||Chocolate and mixed fruits.||Blends|
Romania's Bucharest is home for Bogdan Georgescu, the Romanian National Champion and World Roasting Vice Champion. Via MABO, his emphasis on perfection means he is constantly in a state of pure caffeination – I mean who isn’t these days… - as he personally tests each batch. MABO carefully select batches that exemplify the standards of specialty coffee, which means that only ripe cherries are picked by hand and that batches can be easily tracked from the origin to your bag.
MABO Coffees | Romania
|Irmãs Pereira, Brazil (pulped natural)||The coffee produced at Fazenda Irmãs Pereira is Arabica, and has several varieties as Acaiá, Red Bourbon, yellow bourbon, yellow and red Catuai, yellow and red Catucaí and the Novo Mundo. The best quality are the yellow and red Bourbon variety and after that the coffees of the yellow strain. With an amazing aroma and distinctive taste, its flavor varies from citrus fruits to bittersweet chocolate.
For this coffees, the pulped natural process is used, resulting in a more aromatic cup quality, which is rich in flavor, homogenous and clean. Fazenda Irmãs Pereira is internationally known and recognized for their high-quality coffees, which have already won many awards for specialty coffees, like the Cup Of Excellence BSCA (Brazil Specialty Coffee Association), the Award of Ernesto Illy quality Coffee Espresso for the Illycaffèe and the Competition Quality Coffees of Minas Emater-MG (Technical Assistance and Rural Extension of Minas Gerais).
The Carmo de Minas micro-region, with fertile lands and rugged terrain, has gorgeous coffee plantations cultivated at high altitudes that vary between 900 and 1,500 meters. Although sunny weather prevails, temperatures are mild and rainfall is distributed uniformly over the year. Coffee from this region is known for its full body and medium-to-high acidity.
|Hazelnut, brown sugar, almond, medium citric acidity, high sweetness and nutty finish.||Single, Selected Mix|
|Ye Genet, Ethiopia (natural)||Tsegaye Hagos was born in the Atsbi Wonberta woreda (woreda is a district in Ethiopia), between the famous rock-hewn churches of Tigray. Tigray, one of Ethiopia’s nine states, is found in the North dry and scorched lands that border Eritrea.
Coffee had an important role in Tsegaye’s early life. At the age of 18, he immigrates to Sudan because the political situation in Ethiopia was unstable. After 15 years in Sudan, Tsegaye returns to his birth grounds. After visiting Guji, he considers striking down in the Kercha District, Guji zone. Kercha is an area that borders Gedeo’s fruitful woreda ‘Gedeb’. Just 10 years after starting his coffee career, Tsgaye opens his own washing station in Kercha, Sasaba and the success of this washing station paves the road for the new one – Ye Genet.
|Lemon, rose hips, orange and tea like finish.||Plus 87, Rest of World|
|Ethiopia Gora Kone||Gora Kone coffees are labeled as Sidamo’s. Nensebo does not belong to the official region of the Sidama region. However, coffee buyers still label the coffees from this new-found coffee Woreda as Sidamo coffees. This is because the flavor profile of Nensebo coffees tastes like classic Sidamo’s.
If you travel to the south of Ethiopia, you cross the famed Sidama coffee region. Once there, you can either take the road to Yirgacheffe and Guji, or you take the road less traveled to Nensebo, West Arsi. People do not recognize Nensebo as a well-known specialty coffee region. But over the last few years, buyers know that Nensebo offers great coffee potential. Mabo have found found proof at the 2020 Cup of Excellence Ethiopia where several lots made the international auction. Apart from the COE auction coffees, the quality of the coffees produced by the Gora Kone washing station puts Nensebo on the specialty coffee map alone
|Peach, lemon, milk chocolate, orange-blossom and honeysuckle.||Plus 87|
The award-winning Shropshire based roaster Hundred House not only blew us away with their characterful speciality coffee, but also with how the brand features a non-profit programme via their sales which supports design projects to help the creative community. We are also excited for their interactive ceramics installation which is now expected for 2021.
With over 20 years experience in the coffee industry, Hundred House's head roaster Matt Wade focuses on direct trade to provide an impressive range and single origin and blended coffees. Uniquely as well, they also pay the farmer before the coffee is shipped, in this way supporting the small farm holds and facilitating them to run as independent businesses. With this recognition to the farmers arises a freedom and commitment to develop unique coffees of distinction and often, the funds to improve their post-harvest processes so that they live up to the quality of the cherries.
Hundred House Coffees | UK
|Colombia, Decaf Sugarcane EA||Sourced from several small farm holders in Cauca, Caldono it features a blend of three varietals Castillo, Caturra, Colombia all grown 1200–2000 masl. Followed by a washed and EA Decaffeination process which provides the coffee a bold flavour that we are sure you’ll agree trumps other decafs.||Honey, peanut brittle and candied pecan.||Decaf|
|El Salvador, Los Nogales||Sourced from Los Nogales, Miramar plot in Apaneca Llamatepec it features a rare Red Catuai varietal which is shade grown at an altitude of 1450-1650 masl and is double soaked on the farm which provides the coffee rich dark chocolate undertone, followed by a complex muscovado sugar sweetness and dry sherry acidity.||Cacao, caramelised Muscovado Sugar and dry sherry.||Single|
|Bon Bon Blend||Soft macaroon, hard boiled sweets and chocolate flavour notes, this espresso blend is made up of single origin coffees from 3 different farms. Focusing on naturals and honey processed beans, we've worked towards a beautiful balance of sweet, over-ripe strawberries with full bodied acidity.||Sweet and jammy.||Blend|
|CoCo Blend||This blend is structured to draw on flavour notes of 70% dark cocoa with notes of walnuts and clementine. Whilst it is ideal for espresso, it also works well as cafétiere for those looking for a darker roast.||Dark cocoa with notes of walnuts and clementine.||Dark|
LOT61 is run by two Australians who came to Amsterdam via some of New York’s most renowned coffee bars. LOT61 control all the key processes in-house, from the raw bean to your cup. This gives them the ability to experiment and continually improve their roasts. They identify and source some of the best beans in the world, and work hard to find that perfect combination of variables necessary for to create a phenomenal brew. Their experience and commitment to sourcing roasting has allowed them to develop some of the best coffees in Amsterdam.
LOT61 Coffees | Netherlands
|Fivr Espresso||This is the in-house blend used at their Amsterdam coffee house. Used in many cafes for that morning workhorse coffee. The Brazilian grown Catuai varietal and it natural processing and roasted at their own facility inside the A10 Ring in Amsterdam. This roast powers through the milk and delivers a sweet chocolate syrupy espresso with a long lasting after taste.||Chocolate and fudge.||Dark|
|Ho Hwayt Myanmar Filter||Fed up with secretly producing opium for druglords while being prosecuted by authorities on the one hand, and selling poorly processed coffee to brokers and middlemen on the other, the Hopong farmers took a major leap of faith and fully embraced specialty coffee to become truly independent. Incredibly, they learned through social media that neighbouring communities were producing specialty sundried natural coffee with help from Winrock, an NGO. With loads of commitment and inquisitiveness, they managed to learn from these other communities how to elevate quality, secure better incomes, and gain visibility in the international specialty coffee market - all with hardly any outside funding or training. Lot61 were able to support all the farmers of the villages of Long Hay and Bant Sauk by buying their full harvest.||Wine Gums, with a floral aroma.||Light|
|Fresh Water Decaf Espresso||Originating from Peru grown by small producers. AKA Swiss water decaf process so it’s going to taste great.||Chocolate and honey.||Decaf|
|Guatemala, Primavera||With a cupping score of 86 this is a seriously impressive coffee. The processing method is washed, and we recommend serving for espresso.||Raspberry and dark chocolate.||Single|
|Bombora Blend||The Bombora blend is Lot 61's first blend. Used in many many cafes for that morning workhorse double ristretto coffee. The Guatemala component is grown at high altitude on volcanic soil and powers through the milk, delivering that sweet chocolate syrupy espresso with a long lasting after taste.||Cherry and chocolate.||Blends|
|Ethiopia, Layyoo||Their newest coffee from Ethiopia with an impressive cupping score of 88. This follows a natural processing method.||Mango and redcurrant, with malic acidity.||Plus 87|
|Uganda, Kuku Bududa||With a cupping score of 87 this is a coffee which insist you try. This follows a natural processing method and we recommend serving for espresso.||Sweet chamomile and tropical fruit.||Rest of World|
Seamoor co-founders Harry and Ella carefully select their single origin beans based on their exceptional taste profile and are constantly rotating our coffees depending on harvest times and their seasonal availability – ensuring you’ll always have something exciting to try. Carefully roasted to order from the heart of the Peak District, you can be sure of always receiving super fresh beans.
Seamoor Coffees | UK
|Dovestone, Washed Rwandan||The Kilimbi washing station design and processing lend well to produce clean and homogeneous coffee. Add to this the thorough washing practices of Muraho Trading Company and the outcome is some of the best specialty coffee we’ve found in Rwanda. All cherry is hand-sorted before a pre-pulp float and under-ripe or damaged cherry are removed. Cherry is then put in pre-pulping tanks, removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks. During this time the ferment parchment is agitated several times through the day by way of ceremonial foot stomping. After fermentation, coffee is released into a large serpentine grading channel. This is a moving channel of water that allows any floaters to be discarded. This process also separates parchment into different density grades.||Blood orange, cashew nuts and crisp red apple.||Light|
|Columbian Villamaria Washing Station (Washed)||Coming soon||Coming soon||Dark, Single, Selected Mix|
|Fernilee Columbian Natural Decaf||Villamaría is a Colombian municipality located in the department of Caldas. The region is fed by numerous sources of water and natural resources. This natural process micro-lot is decaffeinated in Manizales at the sugarcane decaf processing plant there. The quality of the initial coffee, the quality of decaf produced at the plant, and the fact that Manizales is only around one hour away from Villamaria all contribute to the outstanding quality of this decaf. Seamoor roast it lightly, to preserve the fresh fruity flavours.||Brown sugar, guava and tropical fruits.||Decaf|
|Ugandan Calluna (Natural)||The Rwenzori’s are famously known as the ‘Mountains of the Moon’. They stretch for over 120km along the Western Uganda region and are renowned for their exceptional Naturals. The farmers harvest their coffee by hand, carefully selecting the ripe cherries. The cherries are then pre-sorted, before being floated in a tank of water. The cherries which float are removed, leaving only the best cherries. These cherries are then sun-dried on raised tables inside purpose built poly-tunnels. Farmers carefully turn the cherries throughout the day ensuring uniform drying. Once dried to the required moisture content, the coffee is stored and processed the wet mill in Kisinga Town. After processing, the coffee beans then undergo a final removing any black beans or defects from the coffee.||Pineapple, mango and lychee.||Single|
Founded in 2017, Redemption were born from the belief that reoffending within the UK could be reduced through the production of specialty coffee. Reoffending is a significant social issue in the UK so Redemption’s core purpose has been to add value and help tackle this problem. The way they have sought to do this is through setting up a series of barista training courses in prisons across England, as well as offering concrete routes into employment to the inmates that graduate from their courses. We’re honoured to be working with them and proud to support the work they do.
Redemption Coffees | UK
|Oscar One||Brazil does coffee very differently from the rest of the world because of the many regions, farmers, and exporters who combine to produce a many different qualities. Most of Redemptions Brazils are sourced from Mogiana and Cerrado. It is a region where some exceptionally sweet lots can be found. Cerrado coffees are typically fine and clean, with a good body.
Redemptions traceability efforts have definitely paid off: they traced their Cemorrado to one farm, Fazenda Santiago in Patos de Minas. In 1979 farmer Elmiro Alves do Nascimento inherited the Fazenda Santiago, in the Alto Paranaíbas Region, having his 239 hectares of land formed on pasture for breeding of free cattle and dairy. In 2003, Elmiro decided to start a new project on his farm: coffee. He started to plant Arabica coffee on an 8-hectare plot, which over time has expanded to almost 200 hectares.
These Nespresso® compatible pods will give you the perfect brew whether you like straight espresso, or you prefer a longer coffee – just add freshly boiled filtered water. Remember to give the pods a little shake before adding to the machine to ensure the coffee is fluffy and ready to brew!
|Cocoa, honey and cane sugar.||Capsules|
GUSTATORY (adjective): curating excellence in taste.