Medellin Excelso is an excellent example of the exquisite, full-bodied coffee that Colombia is known for, and testament to the county's reputation as one of the finest exporters of coffee in the world. Made from beans that have been cultivated in the rich, volcanic soil of Central Cordillera, Medellin Excelso produces a heavy body when roasted, resulting in a delicious nutty flavour with just the right amount of acidity. This variety also offers a pleasing aroma, typical of many Colombian coffee types. The Central Cordillera region is the highest of the three branches of the Colombian Andes, meaning that the beans grown here benefit from high, mountainous altitudes and an ideal climate that is temperate and moist. Named after the second-largest city in Colombia, where the exportation of coffee played a key role in its growth throughout the 20th century, Medellin Excelso is mild and smooth, with a balanced taste that is best enjoyed from a cafetiere. Be sure to browse of whole collection of Colombian coffee varieties.

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This very rare coffee, sourced from Sumatra, is among the most sought-after and exclusive coffees in the world. The coffee cherries are eaten by the Asian palm civet, a small member of the Viverridae family, and are then digested, fermented and excreted, before being collected and sorted by the knowledgeable native farmers and sold on as Kopi Luwak. This process creates shorter peptides in the beans and frees amino acids, improving the flavour profile of the bean, but there is another reason why this process is loved by so many: the palm civet ostensibly selects only the finest cherries to eat, meaning the best beans are collected by the farmers. The process, which takes place on the islands of Sumatra, Java and Sulawesi in the Indonesian archipelago, creates a strong, intense coffee, but with delicate flavours and very little aftertaste, making it ideal for both filter drinks and espressos. We are fundamentally opposed to captive civet cats being used in the production of Kopi Luwak. Our Kopi Luwak is imported only from natural, non-farmed sources. See our full range of Asian coffee.

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The rich, volcanic mineral soils, ample rainfall, and the perfect humidity, altitude and temperature of Guatemala help to produce some of the finest coffees in the world. The majority of Guatemalan coffees are grown in andisol: young, fertile soil that is formed from volcanic ash and lava, providing the ideal conditions for coffee growth when combined with the most suitable temperatures of 60 to 90 degrees F. Roasted to order, our Guatemala coffee offers a medium strength and a strong, full flavour that will delight all coffee drinkers, and is best prepared from a cafetiere or by filter to really bring out the flavours. What's more, our Guatemala coffee is only sourced from Rainforest Alliance certified growers, which gives us the reassurance that the beans are being harvested from sustainable plantations in conserved areas of land. Be sure to check out the rest of our Guatemalan coffees, including Guatemala Elephant coffee beans.

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Sourced from selected Costa Rican estates, where beans are grown more than 2,000 metres above sea level for the benefits of a high altitude, this mild coffee is the perfect choice for a smooth start to the day. The high altitudes allow the beans to mature slower than other varieties, resulting in a fuller flavour, and an increased acidity that is not too overbearing, meaning that you can enjoy this coffee straight from the cafetiere at breakfast. The maturing process creates a strictly hard bean (SHB), which is a key feature in top quality Arabica coffees that are known for the rich, well-rounded flavours you'll find in our Costa Rica. If you need that extra kick first thing in the day then a small, strong cup of this will do the trick, and it won't leave behind the more acidic tastes of an espresso. Want to learn more about Cost Rican coffee? Read our article - Don’t Worry, Be Happy, with a Costa Rican Coffee.

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If you love the rich, creamy flavours of cappuccino but don't want the traditional steamed-milk foam on top, then try our smooth Cappuccino flavoured coffee, which offers all the luxurious flavours of the infamous Italian beverage, without the added milk. The mild blend is ideal for cafetiere drinks and filter coffees, and allows you to bring all the flavours of cappuccino to less milky drinks, such as lattes or Americanos. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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Our Myanmar coffee offers a round body with bright acidity. Tastes include hints of caramel, lemon and tangerine in this wonderfully different coffee. Working closely with Ywar Ngan’s Danu Hill Tribe high in the Southern Shan State, Shwe Ywar Ngan Coffee produces some Myanmar’s finest Arabica coffee. The area’s fertile red and yellow soil coupled with ideal elevation and consistent rainfall help make Ywar Ngan a particularly accommodating environment for growing coffee. The Danu Hill Tribe are long-time residents of the Ywar Ngan township. Hundreds of farmers work on small plots between one and five acres each, tending to the same land that their ancestors did before them. Since pesticides are forbidden in this township, its residents produce in an organic style (although not yet formally organic certified). Shwe Ywar Nga Coffee works closely with each farmer to ensure that their farming practices meet global specialty coffee standards via training and assistance when required. Free of pesticides and chemicals, Shwe Ywar Ngan Coffee is grown under a variety of fruit and perennial shade trees. Cherries are hand-picked. Most are fully washed at the township’s newly-created central processing facility, while others are processed naturally on raised African drying beds or blanketed in sweet mucilage then sun-soaked in a honey style. In terms of strength and acidity levels, you might also like to consider Australian Coffee

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Roasted dark to give a rich, strong coffee, our Hondu Espresso beans are, of course, best served as intense espressos, but also make wonderfully full-bodied filter coffees. Make sure you check out our full range of espresso machine coffee, specially selected by our team for this brewing method.

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Sourced from Colombian coffee plantations in the Andes mountain range, our San Agustin is a mild strength bean that benefits from the cool shades of banana and other tropical trees during growth: when the coffee cherries are grown below the canopies of these trees, the risk that they will burn is significantly lowered. Once professionally roasted, this delicious bean creates a rich, smooth coffee that is right at home as a filter coffee, or brewed to perfection in a cafetiere. Based on the characteristics of this variety, you might like to try our Jamaican Blue Mountain coffee. Want to learn more about Colombian San Agustin coffee? Read our article - Colombian San Agustin Coffee - Big Flavour from a Small Town.

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Our Tiramisu flavoured coffee makes a wonderful after dinner treat, either with a desert or on its own. The mild, medium-bodied coffee plays off the flavour combination of coffee and rich chocolate that are enjoyed in the much-loved Italian dessert, and works wonders with the addition of hot milk to create creamy lattes and cappuccinos. Love boozy flavours? Try Tia Maria Coffee, Brandy Coffee, Irish Cream Coffee, Rum Coffee, Amaretto Coffee and Whiskey Coffee. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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This medium strength coffee comes from Paraiso, a town located in the province of Barahona in the Southwest of the Dominican Republic. Barahona is surrounded by lush, green mountains and fresh rivers that run to the Caribbean Sea, and enjoys a tropical climate and average temperatures of 85 degrees F, making it ideal for growing quality coffee. Our Barahona Paraiso is smooth, incredibly aromatic and perfect for strong filter coffees and full bodied espressos. Want to learn more about Barahona Paraiso Coffee? Read our article - Barahona Paraiso Coffee - Paradise in a Cup.

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A mellow, fruity coffee with hints of spice and wine, Mocha is grown in the Southwest regions of Ethiopia where, according to legend, the first coffee plant was discovered by a 9th century goat herder. These beans are smaller and rounder than most other varieties, and are of the arabica variety, which is renowned for high quality and full flavours. Mocha coffee beans create sweet, chocolatey coffees with fruity undertones, a light acidity and a slight earthiness. The Mocha coffee bean came originally from Yemen, where coffee arrived from Ethiopia around the 15th century, and the name comes from the port of Mocha (al-Mukhā) through which most Yemeni coffee was exported before the 20th century.

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A sweet and luxurious blend that combines banana with a mellow, mild coffee and works a treat when served with after dinner desserts. Our Banana Creme blend carries a little sweetness and is ideal for filter coffees, especially creamy lattes and cappuccinos, where the subtle banana tones will mix delightfully with coffee flavours. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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An excellent example of the best Colombian coffee, offering a light sweet flavour, medium body and fruity notes. The subtle, sweeter flavours make this perfect for your favourite filter coffees, especially smooth lattes and luxuriously creamy cappuccinos. Based on the characteristics of this variety, you might also like to try our Jamaican Blue Mountain coffee.

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Kenya Peaberry is grown in the Nyeri region, situated in the Central Highlands of Kenya, where acidic soils provide the perfect conditions for coffee that is known for intense flavours and well-rounded aromas. The peaberry variety of bean, also known as 'caracoli', is created when a coffee cherry produces only one bean, as opposed to the usual two. This single, pea-shaped bean is separated from the regular 'flat berry' beans before roasting, which ensures a high-quality even roast, and, as the peaberry has absorbed all the goodness from the cherry, a fine quality and special liquoring is achieved. Around 5% of all coffee beans harvested are of the peaberry variety, and it is often said that, due to the round shape of the bean, it roasts more evenly for a fuller, smoother flavour. Kenya Peaberry makes for an incredibly flavoursome coffee, showcasing a fine acidity combined with a slightly fruity flavour. Be sure to check out our full range of African coffee, along with our full range of Kenya coffee. Want to learn more about wonderful Kenya Peaberry coffee? Read our article Kenya Peaberry Coffee - The Small but Mighty Coffee Bean.

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Infused with the taste of Switzerland's infamous, high quality chocolate, our mild strength Swiss Chocolate flavour coffee can be enjoyed all day, but is especially enjoyable at breakfast. The well-loved combination of chocolate and coffee is fully showcased in this delicious, sweet blend, which offers a satisfying hint of bitterness, reminiscent of a strong mocha. Enjoy our Swiss Chocolate blend from a cafetiere, or as a rich and indulgent filter coffee. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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You've just got back from the shops on Christmas Eve, you're cold, your nose is red and all you want to do is sit back, relax and enjoy a nice hot drink. Well why not try our rich and indulgent Rudolph's Blend? This medium strength blend is sure to warm you up through those Winter days and nights, with a bold, full bodied taste that will make the stresses of the Christmas shop melt away, leaving you full of festive cheer. The blend works best when brewed in a cafetiere or in fabulous filter coffees, bringing a welcome richness to lattes, cappuccinos and milky Americanos.

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Our mild Bugishu is sourced from regions of North East Uganda including the slopes of Mt.Elgon, which is the oldest and largest solitary volcano in East Africa. Covering an area of 3,500 square kilometres on the Ugandan/Kenyan border, Mt. Elgon is considered among the best sources of coffee in the country, with high altitudes and a propitious climate producing beans that reveal a very clean flavour and distinctive aromas when roasted, making them ideal for your favourite filter coffees at any time of day. Want to learn more about our fantastic Bugishu Coffee? read our article - Mild and Mellow - Bugishu Coffee.

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This gorgeous combination of monsoon washed and Ling Tong Sumatran beans hits you immediately with its velvety sweetness, rich fruit flavours and smokey spiciness. Leaving behind an earthly and complex taste that is fantastic for a more savoury coffee, our Smokey Joe's is best enjoyed in the evening or after a meal, and compliments a dessert especially well. The monsoon washed beans undergo the heavy winds and rains of Indonesia's monsoon season, during a process that removes much of their acidity and results in a wonderfully mellow flavour. We recommend this coffee for intense espressos, though it also suitable for stronger filter coffees.

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Our Tia Maria flavoured blend brings together the divine flavours of the infamous Jamaican liqueur, which was originally made using coffee beans. Flavours of rum, sugar and vanilla mix divinely with a mild coffee, making a drink that is delicious after a meal, either with a dessert or on its own. Love boozy flavours? Try Brandy Coffee, Irish Cream Coffee, Rum Coffee, Tiramisu Coffee, Amaretto Coffee and Whiskey Coffee. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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Our smooth and luxurious Caramel coffee offers a wonderful aroma and delicious sweet flavours. It is a mild coffee that makes a delightful treat at anytime of day, but is especially enjoyable on those cold Winter mornings and chilly evenings. Our Caramel coffee will work wonders in your favourite filtered drinks, especially lattes and strong macchiatos. We do not recommend the use of our flavoured coffees in Bean-to-Cup coffee machines, as some built-in grinders may struggle with the oil-based flavourings used. Manual grinders are generally better suited to these varieties.

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A medium-dark roast coffee from Uganda that reveals a great body when brewed, with well-balanced citric acidity, notes of chocolate and dried fruits, and lovely peanut flavours. Grown on hillsides at altitudes of 1,300-1,600 metres above sea level, Rwenzori coffee beans are washed by farmers of the Katanda community. Farmers pick and then pulp the coffee cherries using hand pulpers. The pulped coffee is then washed and dried in the sun to produce ‘Parchment’. After rigorous assessment, the parchment is hulled, graded and prepared for export. As Katanda is a consistent coffee from season to season, Rwenzori is ideal as a blending coffee bean, but of course works brilliantly as a single origin bean for espresso and your favourite milk-based coffees.

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This very special, medium roast Arabica coffee from the Nazara and Yambio County in South Sudan, is grown at the same altitude as Robusta beans (around 600 metres above sea level) and is closely linked to wild coffee trees. This is a Liberica varietal and uses the Honey Processing method in production, revealing wonderful flavours of almond, cereal, honey and malt. The Honey Processing Method This method varies slightly to the more traditional washed method, in that the mucilage (the sticky, sugary coating that clings to the seeds) is left on the seed to dry naturally rather than being removed when the fruit is removed. As the mucilage ferments, it turns a golden colour (giving the process its name) resulting in different flavour profiles when compared to the traditional washed method.

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With our handy Fill-Your-Own tea bags, you can enjoy any of our loose leaf teas without the need for a teapot. These non-woven fabric bags allow you to make a wonderful, full-flavoured cup of tea with minimal prep – simply spoon your loose leaf tea into the empty bag, use the drawstring to seal it and then brew as you usually would with any other tea bag. With a Fill-Your-Own teabag, you can be very flexible with your cuppa - make your tea as strong as you like, or create tailored blends from a two or more teas or tisanes, and enjoy the perfect brew every time. Take your favourite teas on the go to enjoy while travelling or in the workplace and enjoy a convenient and mess-free cup of delicious, fresh tea. What’s more, as these bags are fully biodegradable, you can dispose of them easily and responsibly with no fuss and no mess. Made from natural materials UV sterilised Fill with 3-8g tea No chemical additives Convenient drawstring 7cm x 9cm

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Sleek and stylish, this handy and practical Moka coffee pot creates delicious espressos and bases for your favourite coffee drinks with little preparation, while being easy to use and quick to clean. Also known as a stovetop espresso maker, the Moka pot is a stovetop method of brewing coffee that involves passing boiling water, pressurised by steam, through ground coffee to percolate and create brewed coffee. Simply fill the brewer with water to the indicated line, then insert the filter basket into the brewer and fill the basket with your ground coffee. Attach both sections together and place the whole Moka pot onto a stove, on a medium heat, and wait for the brewed coffee to begin to bubble into the top section. The water is pressurised through a build-up of steam in the lower chamber of the pot. Once this steam pressure becomes high enough, the water is forced up the funnel through the coffee grinds, and brewed coffee will pour into the upper chamber. Once the coffee has stopped bubbling, you can pour and enjoy. Named after the Yemeni city of Mocha, the original Moka pot was invented by Alfonso Bialetti in 1933 and quickly became a staple of Italian coffee culture. The flavour and taste profiles of coffees prepared using Moka pots can vary greatly, being determined by factors such as bean variety, roast level and fineness of grind. At Coffee Direct, we have a wide range of delicious coffee beans that have been pre-ground for use with a Moka pot. This item is not suitable for use with an induction hob.

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