Can Giraffes Tie Shoelaces?

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

Head over to our brew guides for making coffee for more.

All of our coffees come to us from small farms and estates. This means that when a coffee has been harvested, processed and drunk, it’s gone for good. Our other coffees change every 8-12 months, while our limited editions change more frequently, most likely every 3-4 months.

Unlike our regular range, limited-edition coffees don’t share flavour profiles with their predecessors. Each one is a beautiful, unique coffee we’ve found, loved, and wanted to roast. If you want to try great coffee from different regions, then don’t miss out on the limited-edition range. Because like all our coffees, when they’re gone, they’re gone!

In San Andrés, Honduras, a community of small-scale farmers has united to create positive change. In 2017, 135 of these smallholders joined together to form ASOPROSAN (La Asociación de Productores de Café San Andrés). Their mission is to support each other by providing both technical assistance and financial resources while fostering a shared commitment to sustainability in their farming practices.

Farms in this region vary from 1 to 40 hectares and can yield approximately 30 to 35 quintals of cherries per hectare. They implement various organic practices, including using fertilisers made from coffee pulp and chicken manure, which are applied to the land three times a year to promote soil health.

Due to the high altitudes ranging from 1,100 to 1,600 meters above sea level, coffee from this region has an extended ripening period. This slow process allows the beans to absorb more flavour from the cherries themselves. Additionally, the canopy of trees provides shade, which supports biodiversity and further contributes to the gradual ripening of the coffee beans.

After the cherries are picked, they usually get processed on the farm where they were grown. The process is pretty similar everywhere and starts with letting the cherries rest for about 24 hours. Then, they are pulped and fermented for around 18 hours before being dried for 12 to 14 days.

ASOPROSAN is dedicated to improving coffee quality while addressing the challenges posed by climate change. They have enhanced crop monitoring and adopted a community-focused approach in the coffee industry, ensuring a sustainable future for both their livelihoods and coffee cultivation as a whole.

A process known as cupping is used to find the quality score of coffee. This quality score will determine if a coffee can be granted the title of speciality coffee. A target score of 80 or above is set for a coffee to be given this title. If it scores lower, it doesn’t reach the grade. If it scores 80 or more, it’s one of the best coffees in the world and makes for an awesome brew. Read our cupping page to learn more about cupping coffee.

You’ll never find an over-roasted coffee at Two Chimps. Unlike high street coffee giants, we use the roasting process to show off all the delicious natural flavours and aromas in our coffees, not to make different coffees taste the same. If we were to roast too dark, the natural flavours would be lost and replaced by bitterness.

Some big-name roasters might over-roast to mask unpleasant flavours in their low-grade beans. But our coffees are all top-notch, so there are no problems to fix, just awesomeness to enjoy!

By purchasing coffee from us, you’re making a huge difference to the coffee farmers who grow the coffee we roast. Speciality coffee commands a better price than basic or ‘commodity’ coffee. We happily pay it knowing that we’re getting great coffee, and due to the short supply chain, the vast majority of that money is going straight into the farmer’s pocket, not being siphoned off by middlemen. This gives coffee farmers the opportunity of an even better harvest next year, not to mention better living conditions. It’s a win for everyone involved!

Well, can they?!