#TeaFact! Traditionally, milk was put into a cup before the tea to protect the delicate china.
Help Me Choose
COFFEES FROM INDONESIA AND ASIA
India Arabica tens to be full, round, sweet, occasionally spicy or chocolaty, but usually a bit inert where they are wet processed.
Sheveroys is a high grown, bright coffee with intriguing spice and nut tones. India’s most unusual coffee is the famous Mansooned Malabar, a dry processed coffee that has been exposed for three to fours months in open sided warehouses to the moisture laden wind of the monsoon. This process reduces the acidity, imparting a heaby, sytrup flatness to the cup, strong musty flavours together with a sharp, hard pungency.
Coffee from the volcanic island Java in the Indonesian Archipelago share some of the low key vibrancy of the best Sumatra and Sulawesi coffees. The sophisticated wet processing and drying methods used on large farms tend to give a lighter cleaner and brighter coffee.
The best of these can be astoundingly sweet buoyantly fragrant and alive with nut, spice and vanilla tones.
Papua New Guinea
Predominantly a small farm organic industry, the variability of individual coffee processing delivers a lighter body with unique wild notes in the cup.
Sulawesi coffees are low in acidity with a medium to heavy body and a deep cup profile, smooth, yet intense earthly flavours with chocolate roast notes
Sumatra is one of the great romance coffees of the world. A heavy, smooth coffee with an elegant fragrant taste. From the Indonesian island of Sumatra, this full bodied coffee has an exotic nearly floral taste. It is subtle and sweet, complex earthly aroma. An exceptional coffee.