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  • Coffee Origins: Moonroast Peru Blend

    Our Peru Blend is an award winning coffee, winning one star at the Great Taste Awards 2016. Sourced from far-off destinations Moonroast Coffee has brought Peru Tunki, Ethiopia and Jagong from Sumatra together into this delicious coffee. The three Arabica beans are blended after hand roasting to bring out the individual flavours and roast profiles. But that’s only one part of these fascinating ‘bean to cup’ journeys. Where did they start.........?


    Let’s begin in Peru, the base bean for this blend. Tunki is special! And it’s not just the velvety bodied, nutty flavour or floral aroma that makes it special. It’s 'Bird Friendly'! The name Tunki comes from the locally found wild bird. The coffee is grown at between 1600 and 1800 metres above sea level in the Tambopata Valley by the indigenous Aymara and Quechua peoples who own the co-operative farms. Traditionally farmed by hand and without the use of pesticides or chemicals, the beans are organically shade grown in the cloudforest, which safeguards the habitat of many migratory birds, in particular the Tunki bird. The plants are fed and washed by pure spring waters, which encourages the cherries to ripen slower. We said it was special! 


    Ethiopia is widely regarded as the birthplace of coffee with the legend of Kaldi, the goat herder who allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest. The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be that the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with some of the best quality coffee in the world.

    The Jagong from Sumatra brings a rich and chocolaty flavour to the blend. Jagong Village cooperative, in the Aceh District, was established in the 1980’s as a result of the Indonesian transmigration program. Javanese people were offered land and a new start in Sumatra to reduce the population on overcrowded Java. Working alongside their new Gayonese neighbours they started to produce Arabica coffee alongside cabbages, chillies and red beans on about one hectare. An altitude of 1600 metres above sea level and rich, fertile soil produce coffees unrivalled in their depth of body and fascinating complexity, helped by the unique processing. The coffee is semi washed and wet-hulled, known as Giling Basah. The freshly pulped beans are part dried before removing the parchment and sun-drying them to a deep green.

    So there you have it, the start of Peru Blend's ‘bean to cup’ journey. Who knew so much could be extracted from one delicious cup of coffee? To complete the journey you can buy Peru Blend online or enjoy it at The Corner House, Winchester, The Natural Deli, Bishops Waltham, Applegarth Farm Shop and Restaurant, Grayshott, Country Market, Bordon, Spinach London, East Dulwich and T & Thistle, Southsea.

  • One hundred years of history in a cup

    Moonroast Coffee’s passion for fine coffee can actually be traced back to Mincing Lane, London where tea was once traded. But both have been in the family ever since, for four generations of Bradshaw's.

    It all began in the late 1800s when Richard Goodwin Bradshaw, the son of a London publican, swapped the family pub, The Shades Tavern, for a milder brew. ‘RGB’ joined Wilson Smithett, the principal City of London tea broker whose London offices still overlook The River Thames. 


    There, as a taster, then a broker, he became an expert in trading and blending tea from Ceylon. In those days, imported tea was auctioned at Plantation House in Mincing Lane, the ‘Street of Tea’, a tradition full of noise and colour. RGB's son Dorman Bradshaw, Francis’s grandfather, continued the gentlemanly charm and integrity of the honest-broker tradition.

    Then followed Dorman’s sons Richard, another tea-blending specialist who ran his own loose-leaf tea firm, and Haydon. First in tea, Haydon switched to coffee with Nestlé and became Britain’s leading coffee specialist. He also worked as a coffee consultant for famous brands like Waitrose and Greggs. Kathy Bradshaw, Francis’ Aunt and Richard’s wife, continued in the tea business.


    In 2014 the fourth generation of Bradshaws, Francis, Haydon’s son, followed his father into coffee and started roasting in a barn in delightfully rural surroundings, in the heart of the Candover Valley, Hampshire. Roasting by the light of the moon and watched by their barn owl, Francis Bradshaw created Moonroast Coffee.    

    Haydon, though retired, is now a consultant to Moonroast, where Francis carries on the Bradshaw spirit of quality tea and coffee excellence. Moonroast’s expert skills and pedigree in the very best roasting and blending techniques have recovered a lost brilliance for people who love fine coffee. The culmination has to be when Moonroast Coffee won four Great Taste Awards in 2016 including a 3-star accolade for its popular Ethiopia single origin. 

  • Moonroast Coffee has won FOUR coveted Great Taste 2016 Awards

    Great Taste is the world’s most coveted blind-tasted food awards. It celebrates the very best in food and drink and this year Moonroast Coffee is one of Great Taste's stars! Literally! Out of 10,000 products to be judged, Moonroast Coffee was unanimously awarded a 3-star Great Taste Award for its Ethiopia, a 2-star Great Taste Award for its Guatemala, a 2-star Great Taste Award for its Decaffeinated Coffee and a 1-star Great Taste Award for its Peru/Ethiopia blend. And just to put that in to context 141 products were awarded a 3-star, 878 received a 2-star and 2,520 were awarded a 1-star accolade. 

    The judges, who tasted everything blind, described the 3-star Ethiopia as "one of the most complex flavours we’ve had in the last two days and of the 2-star decaf they said "we all enjoyed this individual, versatile, exceptional coffee and would drink it regularly. The competition was pretty tough and the judging, by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, rigorous. What a fantastic badge of honour to have, especially as Great Taste is widely acknowledged as a signpost to a wonderful tasting product. Look out for the unmistakeable black and gold Great Taste label on our bags!

    And it doesn't end there. As a 3-star winner, the Ethiopia has gone forward to be re-judged for the 2016 Top 50 Foods and potentially a Golden Fork Trophy winner and even the 2016 Supreme Champion. So watch this space. 

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