Our Coffee

LEAF CAFE “We roast every week and time it just right, to guarantee that our coffee is consumed at the golden stage of our bean.”
 

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

 
  • GARUT, INDONESIA

    West Java Bunisora

    This is a very special coffee; very elegant, smooth rich dark chocolate, complex fruit notes and body, florals and a lovely hint of spice. A number of farmers who make up the Klassic Beans Co-Operative noticed that a number of trees were producing long, canoe shaped beans between newer plantations, which were Catimor and Timtim varietals. The only explanation meant that the trees were survivors from the very first trees planted by the Dutch, which had somehow survived leaf rust diseases.

    AGRO-ECOLOGICAL

    • Producer: Small, farmer run co-operatives
    • Varietals: Catimor, Tim-Tim
    • Harvest: April - September
    • Processing: Semi Washed
    • Altitude: 1400 masl
  • CORDOBA, VERACRUZ, MEXICO

    KASSANDRA PACAMARA

    Finca Kassandra, originally a cattle station, began growing coffee in 1990, with the intention of producing Estate Quality coffees. The climate, with an annual average temperature of 22°C and good rainfall of 1400 – 2000mm proved ideal. By 2003, the size of Finca Kassandra had increased enough to build its own dry mill. The Rivas family are also ecologically aware and have set aside 27 hectares of rainforest for local birds and wildlife to flourish. A huge tree planting programme has been underway across the plantation to the benefit of the coffee and birdlife. Coffee is all handpicked. Sarchimor is a rust disease resistant varietal that Finca Kassandra and a number of other farms are growing.

    AGRO-ECOLOGICAL

    • Producer: Rivas Family
    • Varietals: Pacamara
    • Harvest: January - March
    • Processing: Fully washed
    • Altitude: 1200 - 1500 masl
  • YIRGACHAFFE, ETHIOPIA

    ETHIOPIA YIRGACHAFFE G2

    This coffee is bright, dynamic and complex. Bright with citrus, spice and some floral characteristics and rich intensity, finding Kumquat and Jasmine in the cup. Yirgacheffe is a small town within the larger region of Sidamo in Southern Ethiopia. Yirgacheffe is considered the finest of all coffees grown in Ethiopia, the coffee from this region is most distinctive in the world, and the town is renown for producing perfumey jasmine, floral, and citrusy characteristics - soft acidity coffees.

    AGRO-ECOLOGICAL

    • Producer: Selected local growers
    • Varietals: Heiloom varietals
    • Harvest: October - January
    • Processing: Fully washed
    • Altitude: 1400 - 1800 mm masl