Bespoke Blends
Our Blends
ESPRESSO LEONARDO
- An Espresso blend of Arabica beans from:
- Brazil (BSCA, Brazilian Speciality coffee Association) Mina Gerais
- Cost Rica (Terrazu) Costa Rica Central Valley High Mountains
- East Africa (Zambian) Northern district of the Muchinga Mountains
- Robusta Beans from:
- India (Bibbi Plantation) Sunticoppa Region
COSTA RICA SUPERIOR FAIRTRADE ORGANIC
- An Espresso blend of Fairtrade and Organic beans from:
- Latin America (Mexico) Speciality from the Chiapas region of Mexico
- Africa (Tanzanian) Coffee grown on the slopes of Mt Kilimanjaro produced by
- Some of Africa’s oldest farming collectives.
CAFE ORO
- An Espresso blend of speciality coffees from:
- Brazil (BSCA, Brazilian Speciality Coffee Association) Mina Gerais
- Colombian (Farmers co-operatives in the Medellin region
- Robusta Beans from:
- India (Bibbi Plantation) Sunticoppa Region
RAINFORREST ALLIANCE BOURBON ESTATES
- An Espresso blend of speciality coffees from:
- Brazil (BSCA), Brazilian Speciality coffee Association) Brazil Rodomunho
- Pulped Natural from
- Alto Paranaiba Cerrado, Minas Gerais region
- El Salvador (Finca La Fany bourbon), Department of Ahuachapan region
- Costa Rica (Terrazu) Costa Rica Central Valley High Mountains.
- Robusta Beans from:
- Zambia (Northern district of Muchinga)
RAINFORREST ALLIANCE BLEND 100% TRIPLE CERTIFICATION
- An Espresso blend of speciality coffees from:
- Brazil (BSCA), Brazilian Speciality coffee Association) Brazil Rodomunho
- Pulped Natural from
- Alto Paranaiba Cerrado, Minas Gerais region
- El Salvador (Finca LaFany bourbon), Department of Ahuachapan region
- Costa Rica (Terrazu) Costa Rica Central Valley High Mountains.
FAIRTRADE CAFE ORO
- An Espresso blend of speciality coffees from:
- Brazil (BSCA, Brazilian Speciality Coffee Association) Brazil Rodomunho
- Mina Gerais Region
- Colombian (Farmers co-operatives in the Medellin region
- Robusta Beans from:
- India (Bibbi Plantation) Sunticoppa Region
Coffee Origins
Fazenda Lagoa
Fazenda Lagoa is part of our sustainable coffee sourcing program.
In the heart of Minas Gerais, with its rolling mountains, lakes and rich farmland, lies the well known coffee growing region of Sul de Minas. The great grandfather of the current owners established their first plantation, Fazenda Lagoa, about 100 years ago, in. The original farmhouse still stands surrounded by Jabuticaba fruit trees.
Papua New Guinea Organic
- Purosa Estate established in 1981
- 130 ha plantation
- 2600 surrounding smallgrowers
- Wet and dry factory facilities on-site
- Certified organic in 1991
- Currently applying for Fairtrade status
Fortaleza
As part of the ongoing scheme to support coffee communities., We have chosen to use coffees from Fazenda Fortaleza in Brasil. Coffees produced by this Fazenda (farm), fit the criteria set by Lincoln & York's "Supporting Coffee Communities"
Costa Rica Naranjo West Valley (SHB and Peaberry)
We have been buying coffee from the West Valley Cooperative Naranjo, for a few years now. We have been consistently impressed by their ability to produce top quality strictly hard bean (shb) coffees in years when the rest of the country's crop was not so good.
The Journey of Coffee
The History of Coffee
The origins of coffee get lost in the mists of time. It's sure that the plant was growing originally in the Abyssinia and that, already before the discovery of roasting process, coffee beans were consumed as they were. Excavations made on the Ethiopian uplands show, in fact, that coffee beans were already eaten 100,000 years ago. Raw coffee beans were chewed for centuries in Ethiopia and in Yemen, as the pulp around the bean, because of the high content of sugars, is very sweet.
Cappuccino the Big Secret
To obtain a smooth and shiny cappuccino cream without bubbles it is necessary to have:
- A steel milk pitcher
- Cold milk. Hot milk doesn’t produce the same cream as cold one, because the higher temperature decreases the viscosity of milk, which will tend, consequently, to give foam and not cream.
Espresso - What's an espresso?
"Espresso is a beverage obtained by making hot water, subject to the suitable pression, pass through roasted coffee powder"
To have a correct espresso it is necessary to respect some parameters which allow us to find the same regularity and consistency every day in the cup.
The Espresso Machine
The first espresso machine was produced thanks to a patent by Luigi Bezzera presented in Milan in 1901. It was a column-shaped model, monumental, but the idea of creating a steam mechanism to prepare coffee represented a great change. The column-shaped model has lasted for almost 50 years, even if the preparation of coffee using steam didn’t always grant the best result as it was often too bitter.
