Strictly Coffee has a strictly fresh policy.
No, we're not going to get fresh with you, but we are full of beans … and we prefer them fresh!

KEEP IT FRESH

Whatever your choice of bean, method of grinding, or kettle of choice, your beans are best enjoyed within two weeks of roasting. Thereafter some of the aroma and taste dissipates and if not used within a month, the original characteristics are lost. Within two months of roasting, beans can be classified as stale.

The freshness is what sets apart purchasing your whole beans from a micro-roasting, speciality roaster like Strictly Coffee, from buying your coffee at more commercial outlets. Specialty coffees are delivered whole and in quantities conducive to consuming the entire stock while still fresh. Due to the personalised nature of our specialty coffees, not only can you obtain single- or unblended coffees, but a much broader variety of blends can be achieved than that on offer from the commercial coffee market.

The coffees are supplied in a variety of packaging, ranging from portion packs ground for filter machines (eg 90g) to beans for espresso machines in kilogram packs. For the retail market, a foil pack with non-return valve ensures that the coffee stays fresh for longer on the shelf.

STRICTLY COFFEE PRODUCT DESCRIPTION

Origin	Taste Profile(for Connoisseurs)	Taste description (layman’s terms)
Brasilian	Soft and mild with low acidity	Good all rounder with chocolate aftertaste
Colombian	Rich, superbly balanced and nutty	Similar to Brasilian
Ethiopian (Sidamo)	Deep, spice, chocolate and floral	For those who want a powerful Espresso
Ethiopian (Harrar)	Strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body	For those who like a different coffee taste
Honduras	Soft, well balanced, spicey	Very smooth for beginner coffee drinkers
Kenyan	Frangrant, sharp, fruity and full	Easy drinking, full coffee taste
Zambian	Full, strong flavour	If you're looking for an Espresso packed with coffee power!
Guatemala	Full, attractive, spicey and complete	Supposedly the best coffee in the world
Costa Rica	Silky, accessible class, excellent aroma	Strong coffee taste, without leaving too much of coffee aftertaste
Decaf (Ethiopian)	Soft, rich very full	No need to have any less of a coffee taste, just because you prefer a decaf
Organic (Peru)		Easy drinking coffee for those with a conscience
Malawi	Smooth and full bodied	Similar to Kenyan
Nicaragua (Maragogype)	Medium bodied, delicate acidity, lingering aftertaste	Easy drinking, full coffee taste
Indian Mysore	Smooth, rich, spicy, full bodied	Makes one of the best cappuccinos

OUR SIGNATURE BLENDS

SC House Blend:

Exotic, winy, pungent, piquant, and unusual - must be tasted

THE ROASTING PROCESS

Roasting is not an action, but an art. Although there are many ways in which to use the coffee plant – from berries to husks and even leaves – the success of coffee in the modern world lies in our ability (the discovery) to roast the beans.

A delicate process in which beans must be heated and kept ‘moving’ until they are not too hot, not too burnt or not too over exposed. An artisan roaster will know the exact moment at which the transformation of the green bean is complete – when it begins to crackle and it delivers a brown bean, almost double in size - rich in aroma and flavour. Beans are then cooled and stored, ready for you to collect and enjoy.