Every one of our beans has a home

Where a bean grows shapes how it tastes. We hand-select every origin bean and blend from the best coffee-producing regions in the world.

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One blend, three origins, thirty years of practice

Our famous Espresso Blend brings together three origins, each adding something special to your cup. A washed Ethiopian bean for brightness and gentle floral notes, a Colombian bean for sweetness and body and a naturally processed Brazilian bean for rich cocoa depth that shines through even the creamiest cappuccino. We choose our beans for their flavour so your favourite cup tastes just as good in Cape Town as it does in Polokwane.

A flat white in a grey cup on a saucer, with a biscuit alongside

Three origins, one perfect cup

  1. ETHIOPIA

    One of the origins in our Espresso Blend, contributing its signature aroma and brightness.

    • Jasmine
    • Bergamot
    • Stone Fruit
    Ripe coffee cherries on the branch

  2. Colombia Excelso

    A single-origin coffee grown on steep Andean slopes with two harvests a year, bringing balance and a soft sweetness that sits in the middle of the cup.

    • Red apple
    • Caramel
    • Almond
    A coffee plantation under shade

  3. Brazil Santos

    One of the origins in our Espresso Blend, contributing body and depth.

    • Cocoa
    • Hazelnut
    • Brown Sugar
    Roasted coffee beans

  • 100%

    Arabica only

    Every bean in our blends are Arabica, grown between 1 200 and 2 000 metres above sea level.

  • Under 3 months

    Roast to restaurant

    Our beans are roasted with care and delivered fresh to our restaurants, so every cup is poured at its best.

Twelve months from
cherry to cup

A coffee cherry takes most of the year to ripen, a few weeks to dry and about eleven minutes to roast. Getting all three right is the difference between a cup you finish and a cup you remember.

  1. Month 1 to 8

    Grown

    It all begins with a small blossom. Left to ripen slowly in the shade, each cherry takes its time to grow naturally sweet.

  2. Month 8 to 9

    Picked

    Picked by hand, tree by tree, over several gentle passes, so only the ripest cherries make their way into the processing stage.

  3. 2 to 4 weeks

    Processed

    Washed, honey processed or dried whole in the sun on raised beds. Each method adds its own special touch to the flavour you’ve come to love.

  4. 11 minutes

    Roasted

    Roasted with care in small batches to a smooth medium profile, rested for three days, then freshly ground just for you in our restaurants.

Say it like a barista
Coffee terms explained

Washed, natural, single origin, body. Coffee has a language all of its own, so here’s a quick guide to the words you’ll find on our packaging and menus.

Washed
The fruit is removed before drying, for a cleaner, brighter cup. You’ll taste it in the Ethiopian bean in our House Blend.
Natural
Dried whole in the cherry, for a fuller body and a sweeter, fruitier cup. That’s the Brazilian bean in our blend.
Single origin
Coffee from one country, region or farm, rather than a blend. Our Colombia Excelso is a lovely example.
Body
How the coffee feels as you sip, from light and delicate like tea to rich and velvety.
Acidity
Brightness, not sourness. It’s what gives a coffee its lively, refreshing character.
Finish
The flavour that lingers after your last sip. Our House Blend ends on smooth, clean cocoa.

Taste it for yourself

Shop our coffee beans

More reasons to love Mugg & Bean