Award-winning coffee

LEAF CAFE Our Signature House Blend and Filter both collected an amazing Bronze medal, as well as! the Decaffeinated which brought home a Silver - Golden Bean AU/NZ 2018 -
 

ourRoastery

 

After stringent analysis and checking of our green coffee, we then get down to roasting. Coffee roasting is something that we take very seriously and in our state of the art facility we strive to achieve a roasted product that is considered and consistent. We only use freshly harvested green beans which are kept safe in our silo to ensure the high quality of our coffee. Through external and internal feedback, we continually strive for improvement and excellence.

From the moment coffee is put in, it is continually changing. It is truly a perishable commodity and without careful consideration it can be damaged through the roasting process. We therefore apply roasting techniques that mitigate the coffee in its best light.

WE SHAKE THE HANDS THAT PICK THE COFFEE

As part of our Direct Fairtrade partnerships, we work hand-in-hand with our coffee farming communities to bring you the best quality beans for your coffee. Our objective is to procure exemplary raw coffee that is at a fair price and from farms that employ sustainable farming techniques. With continued work, we believe a symbiotic relationship will lead to improvement in peoples lives and in our coffee. As we flourish, so do all the people we work with!

01

Our CoffeeHouse Blend

Leaf Café & Co’s House Blend was created to be consistently consumed all year round. Using Specialty Grade coffee, our blend is designed to be enjoyed with milk or on its own, and aims to deliver luscious cocoa notes to appreciate the essence of the espresso. The syrupy body of this blend will lead the toffee notes to open up throughout the entire cup.

“A medium roasted blend, with prominent chocolate flavours and subtle fruits with a lingering honey and toffee finish.”

02

Our CoffeeDecaf

Our Mountain Water Decaf beans come from Latin America’s first decaffeination plant that opened in 1983, in Córdoba, Veracruz. The name is derived from the water used; melted glacial water from Pico de Orizaba [Citlaltépetl], Mexico’s highest mountain. The green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements.

“Sweet, nutty, smooth"

03

Our CoffeeSingle Origin

We pick a wide range of beans from all over the world to present to our black coffee loving friends something a little more special. We like to provide our customers a taste of what’s new and interesting on the coffee market. Check out below for our current Single Origin bean!

The Most CurrentSingle Origin Bean

 
  • GUJI ZONE, KERCHA DISTRICT, ETHIOPIA

    ET BANTI NENKA NATURAL

    “Syrupy, fruity, strawberry like finish.” This remarkable coffee is from small holder farmers, high in the Guji Zone. In total, the estimated growing area is around 70, 600 hectares of which 31,000 hectares are coffee trees. Banti Nenka has the fruitiness that we all expect from Guji coffees but at a level of intensity and refinement not often found. Coffee is processed at the Banti Nenka Mill, the careful monitoring and quality controls are reflected by the clean, bright flavours. With flavours of banana and chocolate milkshake with a strawberry finish, it is a coffee that sets a palate benchmark for flavour and elegance.

    AGRO-ECOLOGICAL

    • Producer: Selected regional farms
    • Varietals: Heiloom - various
    • Harvest: November - January
    • Processing: Hand picked, sundried
    • Altitude: 1900 - 2200 masl
  • CHIRIQUí, PANAMÁ

    PANAMA BOQUETE SHB

    "Rich, dark chocolate, syrupy, citrus and pear fruit. Lovely balance of acidity and smooth." Small independent, privately owned farms in Boquete have strived to improve their standards of production, socially and environmentally. As a result of this, producing outstandingly distinct coffees. Farms traditionally employ the local N’gobe pickers during the harvest to select the finest cherries for processing. The work standards on the small farms have been raised to meet and surpass international standards and pickers receive wages that are some of the best in Central America.

    AGRO-ECOLOGICAL

    • Producer: Selected growers
    • Varietals: Caturra, Geisha
    • Harvest: September - October
    • Processing: Fully Washed
    • Altitude: 1500 - 2500 masl
  • PARAÍSO & BARAHONA, DOMINICAN REPUBLIC

    BARAHONA GRADE A PARAÍSO

    "Lovely malty notes, ripe fruit, touch of citrus, sweet with very gentle acidity." Barahona is widely considered to be the finest of the country’s premium gourmet coffees. The coffee in general is notable for its rich flavour with high acidity. The trees originally came from Martinique in the 18th Century. With the terrain being lower than many other producing countries (under 1000m), it is less acidic than other Caribbean coffees. Considered somewhat similar to gourmet Jamaican coffees, grown in the southeast region of the Dominican Republic.

    AGRO-ECOLOGICAL

    • Producer: Selected farmers
    • Varietals: Typica, Caturra, Cattuaí, Bourbon & Mundo Novo
    • Harvest: September - May
    • Processing: Fully Washed
    • Altitude: 600 - 700 masl