Our Master Roaster searches the world to find the very best beans for Coffee Days.
The coffees are sent in a specially created sequence that follows the historical spread of coffee from its origin in Africa through to Asia, America and other regions. Here is a sample of the coffees from each stage of the Coffee Days sequence. For the meaning of coffee tasting terms such as Body, Aroma, Flavour and Acidity, please visit the Expert Tips page.
Ethiopian Limu: A single-origin coffee from the Limu (“Lee-moo”) region in central-West Ethiopia, the birthplace of coffee. A universal favourite and the first coffee every new Coffee Days member receives. This coffee has a well-rounded body and slightly winy aroma. An almost chocolate flavour with a sparkling acidity that leaves a fresh aftertaste. Superb through a plunger or as an espresso. An ideal benchmark for comparing other origin beans.
Kenyan AA: An adventurous single-origin coffee grown high on the slopes of Mt Kenya. This coffee has a full, complex body and sensuous aroma. Mature winy, berry flavours are prominent. There is a soft, fruity acidity that provides a pleasant, lingering aftertaste.
3-Bean Afrika Blend: A simple, elegant blend of Ethiopian Limu and Kenyan AA single-origins, with the addition of Ethiopian Djimmah. The chocolaty Limu and berry-like AA flavours are clearly identifiable. The Djimmah counters what would otherwise be a sweet-&-sour combination. This blend is particularly well balanced with milk, producing a refreshing coffee with lingering mild aftertaste.
Indian Ratnagiri: An Estate-Origin Coffee from the Ratnagiri region of India. It has a woody, chestnut-like aroma that is said to come from the pepper vines and cardamom groves that share the plantation. The coffee is thick bodied but has a mild, buttery flavour. The dry acidity leaves a vanilla aftertaste.
Indonesian Celebes Kalosi: A highly regarded Estate coffee from the island of Sulawesi. It has a thick, creamy body and slightly fruity aroma. Celebes' dry acidity produces mild fruit flavours but without the spice associated with other Indonesian coffees. The coffee is well balanced across the tongue and has a very pleasant dried pear aftertaste.
Papua New Guinea Kimel: From a large estate in Papua New Guinea, this coffee exhibits the lively acidity for which PNG coffees are renowned. Medium bodied with earthy, mossy aromas reminiscent of PNG’s rainforest floor. The flavours hit the front palate of the mouth and the aftertaste is of dried papaya and mango.
Monsoon Malabar: This coffee is specially processed to capture the effects of heavy rains on the beans. A very heavy coffee with thick body. The flavours cover all the tongue, with moist spices prominent. It is almost possible to smell the monsoon in the aroma!
Central & South America
Colombian Supremo Papayan: Light-bodied with a mild, sweet aroma and flavour lifted by a medium acidity. The coffee is roasted medium-dark to protect the sweetness whilst drawing out maximum flavour from the light base.
Costa Rican la Lapa: An intriguing single-origin with many facets. A fruity aroma, resembling sweet nectarine. Adding milk creates something of a nougat taste – sweet and a little starchy. La Lapa has a light to medium, velvety body. Overall, it is a complex single-origin that makes a balanced, semi-sweet milk coffee.
Cuban Torquino: This dark roasted single-origin exhibits both the FIESTA and SIESTA personalities of Cuba itself! The coffee has a woody, smoky aroma and a light body with low to mild acidity. The early flavour is of mild hazelnut and is a little dry, reminiscent of dried tobacco. As the coffee settles it becomes wilder, with more intense flavours.