What makes it so special?

Unique Flavour Profile

St. Helena Island Coffee is celebrated for its distinct and refined taste. It offers a complex flavour profile with delicate floral notes, hints of citrus and berry, bright acidity, and a smooth, silky body. The combination of these elements creates a balanced and exquisite cup of coffee.

Pristine Growing Conditions

The island’s remote location and volcanic soil provide ideal conditions for coffee cultivation. The unique microclimate, with its consistent temperatures and ample rainfall, contributes to the coffee’s exceptional quality. The absence of industrial pollution further enhances the purity of the beans.

Artisanal Production

St. Helena Island Coffee is grown in small quantities and is meticulously handpicked and processed. This artisanal approach ensures that each bean is treated with care, preserving its unique characteristics and superior quality. The traditional methods used in cultivation and processing reflect a deep commitment to excellence.

Exclusivity and Rarity

Due to its limited production, St. Helena Island Coffee is one of the rarest and most exclusive coffees in the world. Its scarcity adds to its allure, making it a prized possession for coffee collectors and aficionados.

About Us

St. Helena Island, a remote volcanic outpost in the South Atlantic Ocean, is home to one of the world’s most exclusive and storied coffee varieties: St. Helena Island Coffee. This unique coffee traces its roots back to the 18th century when the East India Company introduced the first coffee plants to the island. Nestled within the island’s lush, mountainous terrain, these coffee plants thrive in a microclimate that imparts distinctive flavors to the beans, setting them apart from other coffees. The result is a brew with a refined profile, characterised by delicate floral notes, bright acidity, and a silky body, making it a treasure among coffee connoisseurs.

The cultivation of St. Helena Island Coffee is a labor of love that reflects the island’s rich history and dedication to quality. Grown in small quantities by passionate farmers, the coffee is handpicked and meticulously processed to ensure that each bean retains its unique characteristics. The island’s isolation and pristine environment contribute to the purity of the coffee, free from industrial pollutants and mass production practices. This artisanal approach not only preserves the heritage and authenticity of St. Helena Coffee but also supports the local economy, offering a sustainable livelihood for its residents. For those who seek an extraordinary coffee experience, St. Helena Island Coffee promises a journey into a world of unparalleled flavor and tradition.

Previously only reachable by the RMS St Helena, St Helena Island is now accessible by air via the airport, which opened in 2016. The island still remains a serene retreat for travellers seeking adventure and tranquility off the beaten path.

the process

Flowering occurs at the end of February, prompted by the rains following the dry season. The cherries develop over approximately eight months, transitioning in colour from green to yellow to red. Only the red, ripe cherries are harvested. Picking takes place weekly from October to February each year.

1. Pulping & Washing

After picking, the red cherries must be pulped as soon as possible. They are passed through a pulping machine that separates the fleshy cherry skin from the parchment coffee. The cherry skins are then fermented and washed

2. Drying

After washing, the wet parchment is laid out to slowly dry, reducing its moisture content from around 50% to approximately 11%. The drying coffee, spread on trays, is brought indoors each evening and during heavy rain. Once dried, the parchment is ready to be hulled.

3. Hulling

The hulling process removes the parchment and silverskin from the coffee, leaving clean green beans. These beans are then size-graded and sorted to remove any defective ones. The coffee is then ready for roasting.

4. Roasting

Roasting occurs weekly to maintain freshness. After roasting, the coffee must rest for twenty-four hours before it can be ground.