Santos and Java Coffee
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Burnt Caramel & Cream
Brew the Perfect cup
When making coffee always use freshly drawn and boiled water – wait a few seconds for the water to cool so you don't scald the grinds. Cardinal rule? Never re-heat brewed coffee! Freshness is everything.
The caramel sweetness of this coffee works perfectly in a mocha: try brewing it in a cafetière, then adding a little cocoa and milk.
Origin: Brazil & Indonesia
Our Santos beans come from Minas Gerais, a region near the Brazilian port of Santos; we've blended them with beans grown on the Ijen Plateau in Java, Indonesia.
The Perfect Balance
The Santos coffee beans are grown on the rolling plains of Southern Brazil, yielding dark flavours of baking chocolate and stewed fruit, while beans sourced from the humid volcanic slopes of the Ijen Plateau on the island of Java add a lighter, creamier sweetness with just the right acidity. With its heady aroma and high-roasted boldness, we like to think this coffee has something of the mystery of Indonesia, and a touch of the party spirit of Brazil…