Guatemalan SHB EP:

SHB stands for Strictly Hard Bean. This specifies that the coffee was grown at an altitude above 1350m.
EP stands for European Preparation. This specifies that the beans are all hand sorted to remove any defective beans and foreign material.
Guatemala produces many different types of the worlds finest and most distinctive coffees.
This type is the standard quality for SHB-EP Guatemalan coffees grown in the northern and central highlands at altitudes above 1350m.
This is the ideal height for gourmet coffee which allows the country to rank 2nd in the world for its high grade coffee which it produces, and has the highest percentage of crops classified as high quality.
SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes.
Washed processed for ultimate flavour then naturally sun dried.
Then small batch roasted by us with love, for you to enjoy.

Ethiopian Sidamo:

The Sidamo region south of the capital is well known for having an ideal climate for growing coffee due to it’s high altitudes between 1600-1900 metres with ample rainfall, optimal temperature and rich soil.
It’s the most productive province in the country.
Washed Sidamo’s are a typically high quality coffee and sought after worldwide with unique flavours like sweet lemon, floral, and an ideal balance between acidity and body.
These beans are washed (wet pressed). Being washed this way gives the beans a cleaner, brighter and are more acidy in taste.
Many of the worlds greatest coffees are wet processed.
Then small batch roasted with love by us, for you to enjoy.

Mexican:

Much of Mexico’s coffee regions are made up of small farms/producers which are no more than 1.5 hectares in size.
They hand pulp, ferment, wash and sun dry all of their coffee to achieve optimum quality.
Mexico’s coffee growing regions consist of many micro climates around 2000 metres high that exhibit heavy humidity but less rainfall which give the coffees in these regions an outstanding acidity and fine body.
Washed processed for ultimate flavour then naturally sun dried.
Then small batch roasted by us with love, for you to enjoy.

Hand selected from individual farms in the Mogiana region of Brazil, this region runs along the São Paulo and Minas Gerias border. This is home to some of the most consistently sweet and well structured naturals produced in Brazil.

This bean is processed in the Natural/Dry process, and decaffeinated with Swiss Water Process. 

Then small batch roasted by us with love for you to enjoy.

Our coffee is grown free of any synthetic fertilisers, chemicals or pesticides in any stage of its production.
This means cleaner beans, air, land and water.

Our coffee is sourced from smaller micro coffee farmers, not commercial plantations.
These micro farmers cannot afford to use chemicals to grow their coffee, nor can they afford to get organic certification which realistically has no guarantee that chemicals have not been used between annual inspections, or that chemicals have not been applied to the plot for at least 3 years prior to the harvest that is labeled organic.

Here at 1080 Grind, we only use beans from these micro farms which are grown in high altitudes and therefor have a natural defence against pest and disease.
This means our beans are grown in a more traditional rainforest environment and do not require the use of chemicals.

Let’s spill the beans on organic coffee.
It’s all well and good to use organic coffee, however, if you are using additives such as non-organic milk and/or non-organic sugar, then it really defeats the purpose and ruins the end goal of producing a truly organic coffee.
It’s definitely a better percentage of “organicness” if you do use organic coffee but a lot of people say they sell/consume organic coffee but they taint it with non-organic additives.
…….Food for thought.