News RSS

Kenya Peaberry Coffee is known for its smooth, intense flavour, fine acidity, and well-rounded aroma. It is produced from coffee beans grown in the Nyeri region of Central Kenya, a mountainous area situated between the Aberdare Range and Mount Kenya, Africa’s second highest peak. Coffee is one of the principal crops grown in the Nyeri region, mostly on smallholder farms. The lower temperatures here, along with rich, fertile soil and frequent rainfall, all help to create the perfect environment for coffee cultivation.

It’s hardly surprising that Old Brown Java Coffee is one of Coffee-Direct’s most popular customer choices, with its rich, intense flavour, low acidity, and delightful aroma. It makes an excellent espresso, and is great for an Americano, flat white, cappuccino or latte.

When deciding how to make the perfect cup of coffee, thought may be given to the variety of beans used, how they are ground, and type of brewing method, but one important factor often overlooked is the quality of water used to brew it. So what kind of water is best, tap, filtered, or bottled? The answer to that question is not so straightforward, but can depend on a number of things.

The evolution of coffee culture over the past two centuries is sometimes defined as a series of three, or possibly four ’waves’, each of them illustrating the changing trends and attitudes during different periods in time of the coffee-drinking population.

Tanzania Coffee is a medium strength origin coffee, with wonderful complex flavours and a divine aroma. African coffees are generally known for being deliciously fruity and sweet, and Tanzania Coffee delivers all this and more. It has been variously described as having sweet berry flavours, being intense and creamy, soft, floral, rich and interesting, with a bright and lively acidity. It is a particularly aromatic coffee, and perfect to brew in a cafetière or filter machine.