The new range includes two espresso blends and three limited availability single-origin coffees:
Crafty Little Number 1: Two pre-blended Brazilian coffees post-blended with a Guatemala coffee. Sweet with a round mouth feel and some doughy notes mixed with soft fruit.
Newton’s Apple: Bright and juicy blend of Ethiopian Yirgacheffe and Sumatran Raja Batak. Lots of citrus and pineapple, with a sparkling texture.
Finca las Lajas, Costa Rica: Costa Rican Caturra & Catucai varieties from Finca Las Lajas and produced by the Chacon Solano. Juicy nectarines and strawberries with medium acidity and body, intense sweetness.
Raja Batak, Indonesia: Typica coffee from Raja Batak, Lake Toba (semi-washed, honey process). Heavy body with slight acidity, syrupy flavour and tones of dark chocolate.
Gatomboya AB, Kenya: Kenyan Gatomboya AB SL28 & SL34. Washed and then sun dried on African beds. Lemons, grapefruit, blackcurrants and butter with plenty of body.
Matthew Algie sources its hand-roasted coffees directly from producers, often buying an entire micro-lot from an individual farmer. Seasonality is a major factor in the selection process, with only the freshest green beans chosen.
The coffees are then hand-roasted in small batches of 15-25kg in an Italian ‘Vittoria’ drum roaster and packed into in triple-walled laminate packaging with one-way valves to guarantee optimum freshness.
- Crafty Little Number 1: £44.60 (4 x 500g), £85.60 (8 x 500g)
- Newton’s Apple: £46.60 (4 x 500g), £88.70 (8 x 500g)
- Finca las Lajas, Costa Rica: £82.90 (10x 250g)
- Raja Batak, Indonesia: £56.00 (10 x 250g)
- Gatomboya AB, Kenya: £62.80 (10 x 250g)
Available through Matthew Algie, visit www.matthewalgie.com/coffee for more information
Why you should buy it:
Matthew Algie technical director, Ewan Reid, said: "Over the course of several years, we have spent a great deal of our time travelling the world to build strong relationships with some fantastic farmers. Each of our hand-roasted coffees celebrate an individual farm’s unique terroir through carefully developed and evolving roast profiles."