The steep, carved hillsides of the Central Highlands and its red basalt soils, provide the perfect conditions to create this unique coffee’s deep, rich profile of a smooth chocolatey, nutty flavour balanced with a mild, sweet acidity. Given a medium roast, these beans will elicit flavours such as toast and marmalade, chocolate and brown sugar coupled with almonds.   
 
This coffee is traditionally made using a medium grind and a phin filter.
 
The flavour notes of smooth chocolate and marmalade pair well with a chocolate and orange biscuit from The Northumbrian Bakehouse. You can find the full range here- The Northumbrian Bakehouse.