LCR Coffees 4 x 250g

LCR have combined 4 of our favourite coffees into one product (available on subscription) to add some variety to your monthly coffee drinking.
  • Honduras 250g
  • Tanzania 250g
  • Brazil 250g
  • Ethiopia 250g

Perfectly roasted for ultimate freshness.

Order now for a quick deliver with choice of grind and monthly subscription

LCR Coffees 4 x 250g

26.75 

LCR have combined 4 of our favourite coffees into one product (available on subscription) to add some variety to your monthly coffee drinking.
  • Honduras 250g
  • Tanzania 250g
  • Brazil 250g
  • Ethiopia 250g

Perfectly roasted for ultimate freshness.

Order now for a quick deliver with choice of grind and monthly subscription

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  • ETHIOPIA – Floral notes and a beautiful sweetness. Hints of Chocolate, Caramel, Honey, Almond. Medium-bodied / Medium intensity / Mild acidity / Aroma – Apricot, citrus & cocoa

    BRAZIL – The best Brazilian coffee is soft, nutty, low acidity, and offers a nice bittersweet chocolate taste. Medium-bodied – Medium intensity – Low acidity – Aroma – Hazelnut

    TANZANIA – This coffee is rich in flavour with bright acidity; medium to full in body and very soft and clean in the cup. Full-bodied / Intense fragrance, strong in the cup / Bright acidity / Aroma – Rouge fruits, bourbon whiskey.

    HONDURAS – Full-bodied with a sweet and mild taste. Nutty, chocolatey. Round body. Body – Full-bodied / Intensity – Medium intensity / Acidity – Soft and balanced acidity / Aroma – Sweet, fruit.

  • Weight 1.300 kg
  • Why drink Arabica coffee

    Coffee Arabica is a species of Coffee originally indigenous to the forests of the southwestern highlands of Ethiopia. It is also known as the “coffee shrub of Arabia”, “mountain coffee”, or “arabica coffee”.Arabica is believed to be the first species of coffee to be cultivated, and is by far the dominant cultivar, representing some 75% of global production. 

    The other 25% is produced with the less acidic, more bitter, and more highly caffeinated Robusta bean.

  • About Honduras coffee

    The best Honduran coffee will be the Strictly High Grown grade – these altitudes allow the coffee to grow slower, increasing the mineral and nutrient uptakes and developing a fuller, more robust flavour of the coffee.

    The earliest reported plantations in Honduras date as far back as the early 19th century, where it arrived from the Caribbean. It was introduced under then-Spanish ownership but really started gaining ground off after gaining independence. It was second to Banana exports, which were owned and driven by larger U.S. companies up through the 20th century. In the early 2000s, the Coffee industry finally gained legs and is considered a primary cash crop along with Bananas.

  • About Tanzanian coffee

    Tanzanian coffee beans are known to be medium to full in body and are very soft and clean in the cup. This coffee is fairly rich in flavor with a bright acidity and best enjoyed as a medium roast.

    Apart from the rich chocolatey flavor, it also has hints of dark fruits like black currant. On the finish, the coffee has a soft sweet note  – expect hints of pineapple, coconut, citrus fruit and floral hints. Tasting notes are a sweet berrylike, fruity flavor.

  • About Brazil coffee

    Brazil is the world’s largest coffee producer and is responsible for almost one-third of all coffee. With so many coffee-producing areas, you’ll find a wide range of traditional and experimental varieties being cultivated: Bourbon, Mundo Novo, Icatú, Catuaí, Iapar, Catucaí, and more.
    Brazil is covered by over 10,000 square miles of coffee plantations. The majority of these are located in the southeastern states where the environment is ideal for consistent conditions for coffee production.

  • What makes Ethiopian coffee special

    Ethiopian coffees can be described as fruity and wildly unusual.  Coffee beans from Ethiopia are famous for their distinct and elegant floral, herbal, and citrus notes. Ethiopian washed coffees are elegant and complex. Naturally processed Ethiopian coffees can be described as fruity and flowery.  The body of the coffee is not very strong and acidity is mild and pleasant. Ethiopia is the motherland of Coffee Arabica. It is endowed with a rich variety of coffee and its diverse origins. Ethiopian coffee is rich with original flavour and aroma because of the geographical (altitude, soil, temperature, rainfall, topography, ecology), genotypic and cultural variety within the country.
    Coffee has been growing in Ethiopia for thousands of years, in the forests of southwestern highlands. The word coffee derives from Kaffa, name of a place in the South-Western Ethiopian highlands where coffee was first discovered. It is also known to be the first Coffee Arabica exporter in Africa and is currently the fifth-largest coffee producer in the world.