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.”



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.


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!


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.”


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"


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



    “Port like, nutty, dark chocolate, citrus, juicy prunes, dark plum.” Finca Kassandra, originally a cattle station, began growing coffee in 1990 with the intention of producing Estate Quality coffees. The climate proved ideal, with an annual average temperature of 22oC and good rainfall of 1400 ‒ 2000mm. By 2003, the size of Finca Kassandra had increased enough to build its own dry mill and since then, they have been processing all their coffee on the estate. Finca Kassandra has had two prestigious wins in the 2017 Mexican Cup of Excellence. The Estate was placed second overall, a terrific achievement and received a President’s award for its 90.57 point Pacamara Speciality.


    • Producer: Rivas Family
    • Varietals: Sarchimor
    • Harvest: January - March
    • Processing: Fully washed
    • Altitude: 1200 - 1500 masl


    “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.


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


    “Currants, berry, fruity, honey, caramel, subtle citrus & blueberry.” Our Kochere Natural Grade 1 comes from selected farmers in the Kocher, Werda, Beloya and Kebele areas in the Gerdeyo Zone. The loamy soil is rich in nitrogen and slightly acidic, helped by high humidity and an annual rainfall of 1190 – 1500 mm. The coffee is processed at a dry mill in an area known as Bojiie. It’s owner, Israel Degfa has built a dedicated, enclosed greenhouse like structure so the drying coffee is protected from rain, smoke or other odours.


    • Producer: Selected local farms, processed at Bojiie Mill
    • Varietals: Heiloom [Known locally as 74/1/10]
    • Harvest: November - January
    • Processing: Natural
    • Altitude: 1800 - 2200 masl