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.

Extraordinary
coffee

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.

NOTHING LESS THAN PURE EXCELLENCE

Chosen for its unique character and extraordinary quality each component has achieved an industry recognised SCAA international quality score of 80+ denoting true speciality status of the green coffee.

The Grand Crü blend remains fluid, moving with the crops and seasons, ensuring optimum flavour profiles, and instilling depth and complexity into each blend. The coffee presented is tabled when at its peak and should be considered a unique composition.

A UNIQUE COMPOSITION

Once the season’s finest coffees have been sourced, the delicate process of curating our perfect House Blend commences. This rich coffee blend has been expertly balanced by our coffee Q Graders in collaboration
with Ronan Sayburn, Master Sommelier.

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 complementary texture, acidity and flavour for a harmonious taste profile.

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The Art of Blending with Ronan Sayburn

Drawing on the similarities between coffee and wine, the coffee in our House Blend is carefully sourced, roasted and blended together from the season’s best crop by Ronan Sayburn, Master Sommelier, and UCC Coffee’s Q-Grading team. The result is a premium coffee of inimitable elegance, complexity and flavour.

House Blend

The Grand Crü house blend offers inimitable flavour and depth. Each season the best crop is handpicked from carefully selected farms to guarantee a consistent, and exceptional flavour profile. “Sumptuous flavours of creamy fudge, velvety Swiss milk chocolate and cherry bakewell sweetness"

GUJI, URAGA

Ethiopia

The small farm where this coffee is grown are farming on red clay soil which is rich in minerals such as aluminium and iron. The regional landraces of Guji zone are all named after indigenous trees and include Bedessa, Kudhumi, Miqe, Sawa and Walichu. The indigenous heirloom varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an intense but refined cup. This coffee has been picked at optimum ripeness and has been dried on raised beds for 17 days.
PROVINCE:
West Guji
ALTITUDE:
1,950 - 2,050 metres above sea level
VARIETY:
Heirloom
PROCESSING:
Natural, Guji Bochessi Weredi Ethiopia
HARVEST:
December - January

Mantiqueira Vermelha

Brazil

The coffee derives from a selection of hand-picked farms in the hills surrounding Carmo De Minas, where it is carefully picked, processed and hulled before being brought to just outside Sao Lourenco. Coffee here is rested in wooden lined silos and then rigorously cupped under the guidance of ex Brazillian cupping Champion Wellington Pereira, before being cleaned and exported. The Red Acaia is a very rare varietal and is mainly found in Brazil and is best grown at 800 metres or above
PROVINCE:
Carmo de Minas
ALTITUDE:
950 - 1,150 metres above sea level
VARIETY:
Red Acaia
PROCESSING:
Pulped Natural
HARVEST:
June - December

La Albania

Colombia

The owner of the farm, Isreal, also runs the Racafe dry mill in Armenia who exports his coffee. He has been working there for over two decades and coffee is his passion. Coffee runs in the family and Israel’s son Juan Pablo helps manage the La Albanai Farm. The farm features accomodation and dining for their pickers to enjoy. The farm also features an on-site chef who cooks authentic Colombian food for all to enjoy.
PROVINCE:
Calarcá
ALTITUDE:
1,380 metres above sea level
VARIETY:
Caturra
PROCESSING:
Washed
HARVEST:
September - December, April - July

A showcase of the exceptional and the extraordinary

Ronan Sayburn,

Master Sommelier