Our Darkhorse blend is made up of a selection of our latest offerings. These coffees are roasted to highlight the origins character, so you can enjoy the distinct flavours that are unique to each coffee.

The Karagoto mill is one of three mills owned by the Tekangu cooperative in Nyeri, Kenya. The name Tekangu is actually an acronym of those three mills: Tegu, Karagoto and Ngungruru.

There are over 800 local farmers that have their coffee processed through the Karagoto Mill. These farmers own small plots of land that range in size between a quarter and two acres that sit up at an elevation of around 1700m and grow mainly the varieties SL28 and SL34. After the coffee has been harvested, it is taken on the same day from the farm to the mill for processing. All the coffee is sun, and not machine dried.

The Karagoto AA is wonderfully bright and zesty coffee. It’s got a lifted lime and berry aroma, with cherries, citrus and chocolate dominating the palate.

Hunapu:

This coffee hails from a coffee growing region called Antigua, the sits in the far south of Guatamala. In Antigua you’ll find lots of sun, cool night and low humidity – perfect conditions for slow, healthy maturation of coffee cherries. The region is surrounded by three volcanoes; Agua, Fuego and Acetenango. Fuego is still active, and will occasionally spew a fresh layer of ash over the soil.

The name ‘Hunapu’ is derived from the local name given to the Agua Volcano by the local indigenous people, spoken in their local dialect of Cackchiquel. The coffees making up our Hunapu lot come from about 400 different local producers. Despite the fact that this coffee comes from so many producers with only tiny yields, the community has been growing coffee together for many years, and consequently, they manage to produce coffee of excellent quality.

It has sweet chamomile and citrus aromas, mandarin juice with an almond cream base.

Olvin Esmelin Fernández Paz inherited the La Bendición coffee and plantain farm from his father in 2007. It sits in a small community called Los Planes in the municipality of Santa Barbera, a region for which coffee is a dominant export. Because it is only a small farm of 2.7 ha (20% of which is covered by native shade trees), there are only 2 permanent employees on the farm.

Olvin incorporates a number of ecologically friendly practices into his farming: Coffee wastewater is carried to an oxidation pond and the pulp from the cherries is used as an organic fertilizer.

Olvin has put his coffee in the Cup of Excellence competition for the last four years, and this year he managed to snatch the 15^th spot.

It’s a delicate, complex coffee with a light jasmine aroma with white peach and a long bitter citrus finish.

This is a coffee produced by fourth generation coffee producer extraordinaire Ernesto Menendez. Ernesto was raised on a coffee farm, and had previously worked at two different wet mills doing QC, tasting many of El Salvador’s finest coffees. Ernesto’s cupping ability has enabled him to be a truly creative and imaginative coffee producer, who uses advanced agronomical and processing techniques to achieve specific tastes in his coffees. He is a Cup of Excellence judge and two - time winner of the #1 spot, and in 2011 he produced Alejandro Mendez’ World Barista Championship winning coffee.

Alejandro’s WBC winning coffee came from this farm. It is 100% Red and Orange Bourbon, and has a rounded, sweet and floral aroma with candied orange and caramel.

A fruity, tea-like delicacy, Cascara is the sun-dried outer fruit layer of the coffee cherry.

This grinder is ideal for grinding one or two cups at a time. Great companion for your Aeropress at home, office or for travel.

Simple, easy and quick, the Aeropress is ideal for brewing filter style coffees at home, work or on-the-go.