At Goriffee, they don't just see coffee as a drink, they see it as a cultural phenomenon with the potential for significant social change. If it is possible to write an adjective about today's society, then it will undoubtedly be true that it consumes coffee en masse. Goriffee believes coffee begins friendships, loves or even projects and collaborations. It is a unique natural raw material. Thanks to its production and processing, they say they are able to cultivate the lives of individuals, the economy and help the sustainability of nature.
Whilst these are some pretty bold statements, I think we’d have to completely agree with them.
Goriffee Coffees | Slovakia
|Highlander Espresso Blend
|Goriffee mixed an exclusive blend for lovers of chocolate espresso with tones of cocoa, nuts and sweet tobacco. Highlander is a seasonal blend, in which Goriffee always select only fresh harvest. It is blended from 50% Brazil and 50% Guatemala.
|Chocolate and figs. Sweet
|India, Ratnagiri - Honey
|Ratnagiri Estate is an environmentally rich corner in the middle of the mountains in the South Indian western Ghats, near the town of Bababudangiri. In Ratnagiri, several generations of the Patre family have dedicated their lives to growing coffee since 1927 and cared for a country that rewarded them with their passion and perseverance. This microlot of yellow catuai processed by the honey method is a great example of the potential of selected coffee from India, which really has something to offer.
|Pomegranate, limes and nutmeg
|Selected Mix, Single, Light
|Colombia, Decaf - Washed
|It is not easy to find a good decaf, but this one is really excellent, suitable for everyone who wants to indulge in the taste of selected coffee, but their body cannot handle caffeine. This coffee is the result of a merger of farmers from the La Plata area in Huila and the result is remarkable.
|Cacao, dates and orange
|Peru, Permacultura Mayar
|This year Goriffee continue to cooperate with the organization 7 Elements, which will focus on growing coffee in Peru in a permaculture way. Permaculture is a way of cultivation that involves caring for the environment, caring for growers and fair redistribution of profits. Led by 7 Elements, local farmers grow the highest quality coffee in the Ashaninka-Yanesha Reserve without the use of pesticides and fertilizers.
|Ripe fruits, honey and cinnamon
|Plus 87, Rest of World
|Ethiopia, Banko Dhadatu
|Mitika Alemayahu grew up a beautiful representative of washed Ethiopia. This coffee is full of flowers, fruit, light, reminiscent of almost black tea, while the taste is full and pure. Mitika on its farm focuses on organic growing and growing coffee in the shade of a natural forest. Goriffee recommend preparation through a filter.
|Jasmin, bergamot and yellow melon
|Plus 87, Rest of World
|Brazil, Caramelo - Natural
|Caramelo coffee from the San Rafael farm is characterized by a full creamy body and high sweetness. Thanks to the absence of acidity, it makes espresso coffee for literally everyone.
|Caramel, milk chocolate and nuts
|Costa Rica Don Claudio Natural
|Balanced coffee from the foot of Mount Chirripó suitable for everyday espresso. Fresh tones of ripe apples are mixed with a sweet-hot taste of caramel and nuts. This coffee comes from the La Isabela farm, which was founded by the father of Don Claudio Salazar Arias, whom Don Claudio lovingly takes care of together with his seven children.
|Chocolate and walnut. Sweet
|Honduras, Angel Paz - Anaerobic
|José Eduardo Lopez is a micro-farmer who takes care of only 2 hectares of a coffee farm in Las Pacayas, Honduras. José has produced a very interesting coffee, due to the depth and variety of flavours, but at the same time these flavours are very clean and elegant. This lot was fermented for up to 90 hours, which added tones of sourdough bread and a subtle aroma of cognac. The coffee is organic certified.
|Grapes, cherry liquer and chocolate
Everything about Koppi is great. Their coffee, their branding and their approach. Through a series of direct-to-source relationships, Koppi delivers a series of underbar coffees roasted in that classic Nordic style (for any of you that don’t know what underbar means, its Swedish for wonderful).
Koppi Coffees | Sweden
|Red Clay is an espresso with rich mouth feel, notes of chocolate, nougat and caramel with a soft acidity. Matches perfectly with milk. Right now Red Clay is 90% pulped natural bourbon from Primavera, Brazil and 10% Hunkute from Ethiopia.
|Chocolate, nougat and caramel with a soft acidity
|Single, Selected Mix
|La Lia - Yellow Honey Catuai
|This is a single origin coffee from Costa Rica with flavour notes of nougat, plums and black tea.
|Nougat, plums and black tea
|Plus 87, Rest of World
|Espresso - Silent Shout
|Silent Shout is a sweet and floral espresso with a creamy mouthfeel. Right now Silent Shout is 40% from Prima Vera in Brazil and 60% from La Lia in Costa Rica.
|Sweet, floral and creamy
|La Lia - Catuai
|This is a single origin coffee from Costa Rica with flavour notes of caramel, sweet fruit and dark chocolate.
|Caramel, sweet fruit and dark chocolate
A returning favourite, Dak Coffee Roasters was founded in 2019 by Louis-Philippe Boucher and are based in Amsterdam. Louis-Philippe openly admits he used to be one of those people adding tons of cream and sugar to his coffee. That all changed when he lived in Milan and was introduced to the world of Italian espresso. This experience sparked a journey to discover and appreciate the many ways coffee can be brewed, served and enjoyed. He truly believes that every coffee beverage is unique in its own way and deserves a dedicated roast that celebrates it.
DAK Coffees | Netherlands
|Las Brisas - El Salvador
|A black honey Salvadorian coffee with lingering aromas of caramel, plum and dark chocolate.
|Caramel, plum and dark chocolate
|Rest of World
We couldn’t possibly do justice to the incredible work New Ground do to create work and training opportunities for ex-offenders across the UK, giving some of the most overlooked people in society a new beginning. If you’re looking to make a difference with your coffee consumption then this is a prime example of how to do it.
The best thing about New Ground is that whilst they do exist to deliver positive social change, the quality of the coffee is not compromised. Turns out you can have your coffee and drink it (see what we did there?).
New Ground Coffees | UK
|Brazil - Monte Carmelo
|Cerrado Mineiro is a large region in the state of Minas Gerais in south-eastern Brazil. The region’s farms sit between 800 and 1,300 masl., and are predominantly flat. There are well-defined seasons which means cherries typically ripen at the same time. These two factors combined means farms favour mechanised harvesting. It is also the first region in Brazil to receive protected Designation of Origin status, meaning coffee labelled “Cerrado” has to actually come from Cerrado.
Bringing the dream of producing food on a large scale, Inácio Carlos Urban became one of the largest agricultural producers in the country and today along with his sons, members of the second generation, presents its brand. He won 2nd place in the Rainforest/Imaflora contest in natural category and also the 3rd place in the contest of V Region of the Cerrado Mineiro in the natural category as well.
|Hazelnut, raisin and milk chocolate
|Dark, Selected Mix
|Colombia - La Promesa
|This farm, headed up by Diafanor Ruiz, produces a wide range of coffees. From traditional washed coffees through to natural and honey processed, Mr Ruiz is always keen to develop the offering. He also experiments with alternative fermentation and drying techniques, whilst also working hard on sustainability.
All of this pushes the quality of the coffees up and they're chuffed to bring you this traditionally washed processed coffee. The finished product is a classic Colombian - it's juicy and sweet with a great mouthfeel. The taste of this coffee is citrus fruits and cherry, with a finish of sweet peach.
|Citrus, cherry and peach
|Sidamo - Decaf
|Ethiopian coffees are among the world's most varied and distinctive.This type is grown in the Sidamo region south of the capital, Addis Ababa. It is the most southern and most productive province in the country. The region is well known for having ideal climate conditions for growing coffee. This is all due to high altitudes of between a 1600 - 1900 meters, ample rainfall, optimal temperature, and rich soil.Washed Sidamos are typically high quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body.
This coffee then goes through the CO2 decaffeination process using compressed carbon dioxide in water to attract and then remove caffeine from green coffee. Because this process only uses CO2, water, and charcoal filtering technology, it is completely chemical free. This process also leaves the proteins and carbohydrates that contribute to flavour untouched. Byproducts of this process are natural and recyclable.
|Toffee, apple and lemon tart
|Big House is New Grounds big blend which rolls with the seasons. This juicy coffee is the foundation to start your day. With great balance and medium complexity, it's the perfect wake-up. Our current blend consists of a smooth nutty Brazilian, a juicy and sweet coffee from Mexico, and a special natural Ugandan from the Zukuka Bora Coffee Project. This was set up to support the people of Mt Elgon in many different ways. The resulting cup is smooth, sweet and really interesting.
|Chocolate, melon and nougat
|Uganda - Zukuka Bora
|The Zukuka Bora Coffee Project was set up to support the people of Mt Elgon in many different ways. While coffee farmers are at the heart of the project, the profits from the project are used to support their partner NGO - JENGA Community Development.
JENGA have been working in the Mt Elgon area for more than 15 years, and had laid much of the groundwork to be able to build relationships with farmers and their communities. JENGA operate a range of projects - including education sponsorship, clean water schemes, savings groups, health promotion and training, and wider farming support. This washed coffee is juicy and bright with a beautiful balance.
|Lemon, wine gums and black cherry
|Ethiopia - Buku
|This amazing coffee has strong blueberry aromas with some juicy feels and a really creamy mouthfeel. New Ground love the amazing sweetness and velvet texture we get with this classic Guji and are so excited about it! The Buku washing station is named for the kebele, or village, where the coffee is harvested, in the larger Guji area.
This coffee is grown at an elevation of 2100 meters. It is a natural process, sun-dried on raised beds allowing the fruit of the coffee cherry to dry on the seed developing a sweet complexity. If you can, New Ground recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But they do understand if you just can't wait...
|Blueberries, peach and black tea
SOMA was founded on a love of coffee and a desire to bring high grade speciality coffee to Cork was at the forefront of our minds. It started with a humble coffee machine serving up delectable brews to the ever-growing coffee curious public. With their support, SOMA went on to expand our operation and purchased a Giesen 6kg small batch coffee roaster. This enabled them to source green coffees from some of the most progressive producers around the globe, roast these to perfection and serve them to the public of Cork City. And now to the GUSTATORY community.
SOMA Coffees | Ireland
|Sometimes you need that coffee late at night but can’t handle the caffeine buzz. Or, maybe you want to be able to have a second or third coffee but are a little caffeine sensitive Whatever the reason, SOMA has you covered with a delicious decaf coffee.
They take as much pride in sourcing and roasting their decaffeinated coffee beans as they do with all their coffees and have found and delicious decaf to suit all pallet. With a milk chocolate and hazelnut flavours and a crisp apple acidity, this coffee is designed to suit all coffee lovers and be as versatile as possible.
|Milk chocolate, hazelnut and apple
GUSTATORY (adjective): curating excellence in taste.