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From Cool Chile HQ (W3)
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Alison is now using beans exclusively from Finca Irlanda, a biodynamic farm.
Breakfast Kiss Ground Coffee is a result of two parts - the beans and the roasting. It is important which beans the roaster will choose for their roasting style, ethics and preference. In this case, artisan roaster Alison Hernandez-Hall, of The Mexican Coffee People, chooses 100% Arabica beans from Finca Irlanda which is a Demeter and Biodynamic certified farm in the Soconusco region of Chiapas, Mexico. Alison roasts these beans to a medium dark roast, that accentuates the sweet, creamy, nutty notes of the beans to make a gently invigorating cup of coffee to start the day.
Tasting Notes: nuts, including almond and hazelnut, a touch of sweetness balanced by a tad of acidity
Suitable for: cafetiere, which brings out the sweeter notes of the coffee
Growing Region: Soconusco, Chiapas, Mexico
Finca Irlanda: Finca Irlanda is located in Soconusco, Chiapas, Mexico. The owner (and producer) is Walter Peters, a pioneer of biodynamic and organic coffee agriculture. The farm consists of 320 hectares, 270 for production and 50 hectares reserved for nature which is a sanctuary to more than 50 species of trees, 200 birds, 800 plants, 87 spiders and 80 ants. The coffee shrubs are treated with a foliar spray which is made with medicinal plants diluted in water, this protects them from pests and improves photosynthesis. The shrubs are left to their own devices apart from being inter-cropped with camomile, dandelion and nettle plants which improve soil nutrients. Not only does Finca Irlanda care for the environment but also the people, therefore Peters IAP has been created. It works to develop the medical and educational aspects of the area and it offers accommodation and free meals to the community.
Bean Variety: 100% Arabica, Red Bourbon, Typica
Altitude: 1200 meters asl
Dried: sundried on a patio
Certification: Demeter and Biodynamic
Artisan Roaster: Alison Hernandez-Hall founder of The Mexican Coffee People has been involved in roasting coffee from Chiapas, in the highlands of Mexico for 20+ years. She is an artisan roaster, using speciality coffees in small batches that have been grown with pride and care.
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
Once opened store in an air tight container.
Cinnamon sticks and oranges are classic sweet flavourings in Mexico. Mexicans use 'real' cinnamon sticks to provide soft, earthy, woody and perfumed flavours to their sweet treats, coffee and many savoury dishes too. We source the best (and most expensive) cinnamon sticks from Sri Lanka to flavour this syrup. The cinnamon sticks and spices are steeped in light muscovado sugar syrup for a day then crushed and allowed to steep some more before being strained out and a tiny bit of pure orange oil is added.Use to sweeten Mexican coffee for a 'cafe de la olla' flavour, but it does so much more! Pour into - hot coffee- iced coffee with evaporated milk- tea lattes- Mexican Espresso MartiniPour on to- buñuelos - coffee ice cream! vanilla and chocolate is nice too- autumnal fruit salad of apples, pears and oranges- hot cakes- muesli with yoghurt and apples- roasted bananas with creamOr use to- steeped dried fruit like prunes for a panna cotta topping- mix with evaporated milk as a 'soak' for sponge cakes- glaze parsnips at the end of their cooking time