Grand Crü

The house of
Grand Crü

Not all coffee is created equal. Greatness is achieved through the uncompromised pursuit of perfection in the sourcing, roasting and preparation of coffee. Grand Crü embodies this ethos, displaying a profound dedication to the process, resulting in a showcase of the exceptional and the extraordinary – a coffee of inimitable elegance, complexity and flavour.


A certain form
of perfection

The distinct character of the Grand Crü blend begins at source – in the terroir and biology of the varietal, the approach to cultivation, and the cherry processing. In the same way that vineyards are designated ‘Grand Crü’, Grand Crü is a reflection of this approach in the world of coffee; a combination of the world’s finest Arabica, expert knowledge and unique craftsmanship.

The Art of Blending

Once the season’s finest coffees have been sourced, the delicate process of curating the perfect blend commences. It is a craft personally undertaken by our creators - Q Grader & UK Cup Tasters Champion, Gayan Munaweera and Master Sommelier, Court of Master Sommeliers, Ronan Sayburn.

Possessing deft palates and leveraging combined wisdom there is complete consideration of the individual attributes of each coffee, and how these characteristics will work to achieve a harmony of complementary texture, acidity and flavour.

Composition no.5

Sumptuous flavours of caramelised pineapple and brown sugar with a warming maple syrup sweetness.



Translated as “land of the tomb and sepulcher” in Quechua (the language of the Inca empire), Yacuanaquer’s close proximity to the Equator means the coffee can be found growing as high as 2,100 masl. This high altitude together with mild temperatures during the morning with consistent afternoon rainfall, helps to slow the maturation of the coffee cherries resulting in a sweet and balanced cup. The region is also home to various volcanoes such as Galeras, Cumbal and Azufral, between the Central and Western Andean ranges. The volcanic ash helps to produce a rich, fertile soil with high levels of productivity.

Each coffee farm in the area is family owned and under five hectares so the farmer is able to keep full control, overseeing the entire process from picking to processing. Most of the coffee is sun-dried on small patios or marquesinas.

This coffee has very similar characteristics of Kenyan coffees with juicy currants, complex berry qualities and a bright citrus acidity. Throughout the years the coffee from Nariño has received several recognitions from Cup of Excellence and other international contests which have placed the region as a top producer of high quality coffee.
Castillo, Caturra
October - January and April - July
1,800 - 2,100 metres above sea level
1 - 2 hectares
Fully washed

PB Yagachi Reserve


People often associate India with tea, but coffee has been growing there for centuries. It’s origins date back to 1670AD when Baba Budan arrived from Yemen and planted coffee beans at the foot of the Chikmagalur hills. The plants remained a garden curiosity and it was only during the 18th century that the commercial coffee plantations were established following the success of the British entrepreneurs who conquered the hostile forest terrain in Southern India.

Until the mid-1990’s, the Indian government oversaw all coffee sales, but recent decades have seen farmers take control of their crops resulting in a boost to both quality and sales. The change in India’s coffee industry is in many ways emblematic of the country’s own emergence as an economic powerhouse; it is quickly becoming recognised as a high quality coffee producer.

There are approximately 250,000 coffee growers in the 3 traditional coffee growing regions in India - Karnataka, Kerala and Tamil Nadu. This coffee is 100% shade grown under a two-tier shade canopy, allowing for consistent bean development. The farms also employ inter-copping with orange and pepper trees, adding to a unique flavour profile.
1: Ramagiri and Krishnagiri 2: Kumbrikhan
1: Badriprasad 2: Gerald
1,400 metres above sea level
December - March
Fully washed

Guji, Uraga


It’s widely believed that coffee originates from Ethiopia and is therefore indigenous to the country. The town of Kaffa, from which coffee derives its name, is considered the rightful birthplace and to this day coffee grows wild in the area. More than any other country, Ethiopia has a broad genetic diversity among its coffee varieties, with each type having distinctive taste, shape and colour. It’s widely argued that Yirgacheffe grade coffee offers one of the most unique flavour profiles in the world with a strong floral aroma and intense citrus flavour.

Uraga borders Sidamo in the Oromia region of Ethiopia and has developed a distinguished reputation for producing high quality coffees. The combination of high altitude, fertile soil and consistent and plentiful rainfall, together with an abundance of local knowledge results in the region producing some of the most sought after micro-lots in the world. 

The indigenous ‘heirloom’ varietals that grow wild in Ethiopia, are responsible for the unique flavour notes which make for an unusual but refined cup. The shade grown coffee cherries are delivered to the mill for careful sorting to select only the ripest beans. They are then naturally processed by drying in the sun on raised beds for approximately 12-15 days, covering them between 12pm and 3pm to protect them from sun damage and at night to protect from moisture. 
Uraga Dry Mill, managed by Haji Faku
October - January
1,750 to 1,850 metres above sea level
Indigenous Heirloom

A showcase of the exceptional and the extraordinary

Ronan Sayburn,

Master Sommelier