Here’s one for the traditional espresso fans looking for that classic caffeine kick in their cup. Umbra is our darkest roast, a big-bodied aromatic blend with medium bitterness but, importantly, perfectly smooth. You’ll taste elements of dark chocolate as well as roasted almond rounded with a hint of soft caramel sweetness.
This is really intense as a straight shot – rich, full and dark – but with plenty of punch, even through a large latte.
Roasted in Northern Ireland.
Bailies Honduras La Florencia Microlot Coffee
La Florencia, sister farm of Santo Tomás and San Jacinto were founded by Antonio Martínez, an experienced farmer, who grew both Bourbon and Typica varieties. After he passed away there was no known process and his daughter, Isaura, with no prior experience in coffee farming had to find her feet and develop her own approach; her persistence in the craft has paid off significantly as she is now producing high-quality specialty coffee, with noticeable progression in quality year-on-year.
Here's to the women in coffee!
This microlot comes from Inga forest at the top of La Florencia farm. After hand-picking the ripest cherries they’re brought to the on-farm washing station. Post-pulping they are fermented for 13 hours and washed in channels. The coffee beans are then separated by density and slowly dried on concrete patios over 8-12 days.
Bailies Ethiopia Hunkute Coffee
Located in the Wonsho district with two separate wet mills that collect cherries from around 2000 smallholder farmers in the neighbouring villages. Fertile soil, a local mix of heirloom varieties and good altitude together with the use of organic fertilizer gives this coffee a beautiful sweetness and pronounced aroma. Their coffee is grown organically.
Cherries are collected in one of the 2 mills of Hunkute cooperative, washed and cleaned from all imperfections. The skin is then removed using disk pulper machines and the beans are then fermented for around 24 hours. Afterwards, they are washed in washing channels and soaked in clean, running water for a few hours. The beans are then taken to raised beds where they are slowly dried until they reach 11.5% moisture (approx. 12-16 days). After drying, the beans are left to rest for about a month before milling and transport to Djibouti takes place.
Roasted in Northern Ireland. 250g
Bailies Nota Coffee
An easy drinking, versatile blend.
Roasted peanut balanced with milk chocolate notes and a soft caramel sweetness makes Nota an easy-drinking espresso. It’s great on its own in a shot – quite sweet and full but without bitterness.
It is fantastic with milk in a latte, cappuccino or flat white.