The Journal

This dairy and gluten-free biscuit that’s crunchy on the outside, chewy in the middle, and very, very nutty.

A classic combination of coffee and banana by Chef Ursula Ferrigno, this is sure to become a festive favourite.

These double-baked crisp biscuits are packed with dried fruit and nuts. Best enjoyed with a cup of strong coffee or dipped in some vanilla ice cream for a sweet treat.

A return favourite of ours, Lauren Ray has just announced a new UK tour supporting Paul Carrack. For a taste of what’s to come, hear her music played in stores across the UK throughout November.

What matters to our farmers, matters to us.

There’s no such things as a stereotypical coffee grower. Plantations can range from small plots to thousands of hectares. We’re committed to developing relationships with all our coffee farmers, no matter the size.

Terroir is complex, but most simply, it’s the thing that makes coffee special.

Technology, research, creativity and demand are all working in favour of coffee production, yet there are challenges threatening our morning brew.

A former vegetable farmer, Teodoro turned to coffee as a more reliable alternative. He’s now focused on improving his farming knowledge and technique to protect the environment and support his family.