Saint Helena Organic Coffee
Origin & History
Arabica beans of Yemeni origin have been grown on the remote island of Saint Helena in the South Atlantic since the 18th century. The Green-Tipped Bourbon variety was introduced in 1733 and gained a worldwide reputation—even Napoleon praised the island’s coffee. The isolated terroir, with its cool, humid microclimate and volcanic soils, produces an exceptionally clean cup.
Cultivation & Processing
Small plots, hand-picked cherries, and a gentle, mostly washed processing method define its character. The low annual yield makes Saint Helena coffee a rarity. Our organic coffee stands for natural farming practices, transparency, and uncompromising quality selection.
Cup Profile
Elegant and silky, without bitterness, with a bright, delicate acidity. Aromas of citrus and ripe berries, along with honey, caramel, and subtle floral notes. Long-lasting, crystal-clear, and perfectly balanced—a coffee for special moments.
Brewing
Recommendations Filter, pour-over (V60, Kalita, Chemex), and gentle espresso. Guidelines: 1:16 (filter), 92–94 °C brewing water, medium-fine grind.
Highlights at a glance
- Rare single-origin from a remote Atlantic island
- Historic Green-Tipped Bourbon variety (since 1733)
- Organic & hand-picked, washed process
- Profile: Citrus • Berry • Honey • Caramel • Floral, delicate acidity
- Limited quantity – a collector’s item for specialty coffee lovers
Saint Helena Organic combines history, exclusivity, and terroir in a cup of exceptional purity.
*Product is shipped in ziplock bags up to 500 g.
