In 2013, the Doyle family purchased their first farm - a six hectare property - and today grow various coffee varietals. Their farm is surrounded by protected forest and divided by a river, creating a unique microclimate.
All coffee cherries are handpicked and floated in water to remove any impurities. The cherries are then fermented for over 400 hours in tanks flushed with CO2 gas. Twice a day, the tanks are shaken and rolled to ensure an even fermentation.
The coffee is then dried on raised African beds in a temperature-controlled and ventilated environment.
100g tin of Filter Roast
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