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

 
  • JINOTEGA, NICARAGUA

    NI Microlot el rosario

    “Very balanced cup, cocoa and ripe melon notes, pleasant hint of citrusy acidity.” La Bastilla Coffee Estates owns two coffee farms in Nicaragua, La Bastilla in Jinotega and Santa Luz in Matagalpa. Under Markus Fisher who runs the estate and Agronomist, Martin Montero, they have both focussed on the speciality market. The estate is fully independent, using its own resources for every stage of the operation from seed to export container. La Bastilla works closely with F.E.E.R; the Foundation for Rural Education and Entrepreneurship which engages the farms youth to promote quality education.

    AGRO-ECOLOGICAL

    • Producer: La Bastilla Estate
    • Varietals: Yellow Catuai
    • Harvest: 22nd January 2017
    • Processing: Washed
    • Altitude: 1200 - 1350 masl
  • APANECA, AHUACHAPÁN, EL SALVADOR

    FINCA SAN CARLOS SHB EP

    “Dark, fine chocolate, creamy, guava like notes, hint of herb.” Finca San Carlos is located on the slopes of Cerro Grande in Concepción de Ataca in Western El Salvador. A mild climate of 17 – 22ºC during the day and annual rainfall of 1500-1800 during the wet season create ideal conditions for quality coffees. Rich, loamy volcanic soils and the stress-free maturation of the cherries on Finca San Carlos allows for the development of complex acids which result in bright coffees with good sweetness and a rich mouthfeel. Coffees are picked and processed, then dried on raised beds.

    AGRO-ECOLOGICAL

    • Producer: Carlos Mendez Flores
    • Varietals: Bourbon, Cuzcatleco & Pacas
    • Harvest: November - February
    • Processing: Fully Washed
    • Altitude: 1300 - 1350 masl
  • KIRINYAGA, KENYA

    KENYA AA BARAGU

    “Lovely rhubarb like tartness, sweet candy, chocolate.” Kiriani Farmers’ Co-Operative Society Ltd has approximately 300 members farming in Kenya’s Kirinyaga County. Most are smallholders cultivating 100 hectares of coffee. It’s an area known for its red volcanic soils that are also rich in organic matter.

    AGRO-ECOLOGICAL

    • Producer: Kiriani Farmers' Co-Operative Society
    • Varietals: Mostly SL 28, SL 34 and Ruiru 11
    • Harvest: October - December
    • Processing: Fully washed, sundried
    • Altitude: 1200 - 1900 masl