Signature Gold

"I'm full on addicted to this gorgeous blend that ticks every box for me. Epic flavour, silky texture and an absolute favourite with all my friends and family when drinking it" - thank you Rob! 

🏆 Award-Winning Quality, recognised for superb flavour notes of chocolate and caramel. Medium to Dark, hand-roasted to order.

✅ Free from Nasties, zero pesticides or synthetic fertilisers, just 100% Arabica coffee in its purest form.

👍 Safely packaged in recyclable & resealable bags to keep your coffee fresh.

🌾 Lovingly grown on an El Salvadorian farm and hand-roasted in small batches, coffee you can't get in the shops.

☕️ Smooth Taste, No Bitterness, each bean is a promise of a velvety texture and a rich, clean taste.

What YOU need to know:

• Delicious creamy chocolate and caramel notes, characterised by a natural sweetness. 
• Fully traceable, grown free of synthetic pesticides and artificial fertilisers.
• Strength 3.5/5
• Strong but not overpowering, bitter free.
• Body - Medium to Full.
• Stays fresh for up to 6 months unopened. Once opened up to 6 weeks. 
• Independently lab tested, free of mould and mycotoxins. 

"Delicious, a new favourite. Really lovely smooth brew. Nice and strong but not bitter. A new favourite for sure." - thank you Hannah!

Our promise? If you don’t enjoy this coffee, we’ll replace or refund you, quibble free.

More on the coffee farm:

In El Salvador, coffee farms have become a protective habitat - and one of the few remaining areas - of natural forests. All of Fernando’s plantations are Rainforest Alliance, Bird Friendly and organic certified, helping preserve a rich biodiversity of flora and fauna. These protected forests mean that 100 percent of the coffee plants are shade grown, ideal for the slow ripening of the cherries, which benefits the final cup flavour. Every step of the process on each farm is thoughtfully considered, with preservation at the heart of every decision.

Santa Elena farm sits at an impressive 1,850-1,900 metres above sea level, with the coffee mill located near Coatepeque Lake, at the base of the Apaneca Ilamatepec mountain range. The farm houses clay patios, maintaining the traditional method for drying coffee. Harvest usually occurs between December and April; Fernando employs 50 full-time workers, with 250 part-time, during cropping.

The combination of the high altitude of the farm, rich volcanic soil, and forest canopy means that Fernando has the key ingredients for growing coffee–but rather than rely on the landscape, he ensures that every step of the process is carried out with care.

After nine months of growth, the coffee is carefully hand-picked before undergoing five levels of sorting to ensure only perfectly ripe cherries are selected. It’s this kind of attention to detail that is reflected in the vibrancy of flavours, and the strong structure of the cup in Fernando’s coffees.

Region- Palo De Campana, Santa Ana, El Salvador
Growing Altitude- 1,850m above sea level
Variety- Bourbon (100% Arabica)
Milling Process- Washed / Natural
Aroma-  Sweet
Flavour  - Chocolate with caramel sweetness
SCA Score- 86 (speciality coffee association).

Awards:

• Gold Star Great Taste Awards 2020
• Double Gold Star Great Taste Awards 2021
• Gold Star Great Taste Awards 2022
• Muddy Stilletto's Best Food & Drink Finalist 2023
• Great British Food Awards GOLD 2023
• Gold Star Great Taste Awards 2025

This coffee is produced using organic farming practices at origin. While we are no longer certified organic, the farmers do not use synthetic pesticides or fertilisers.