• What's the fuss about single origin coffee?

    What's the fuss about single origin coffee?

    Here at Three Llamas, we only offer Peruvian single-origin coffee. We don't do blends, we don't do confusion. We believe that simplicity is best when producing an exceptional cup of coffee.   What is single origin? Single origin is the term that is used to describe coffee that has come from one particular source and has not been mixed with other coffees. The Specialty Coffee Association's Andra Vlaicu explains the importance of single origin; “the most important thing about single origin is its traceability, the fact that you know exactly where your coffee is from and that it’s a specific coffee, not...

    Read more →
  • Brewing the Ultimate Organic Dark Roast

    Brewing the Ultimate Organic Dark Roast

    Whilst you can pretty much produce a decent cup of coffee with any brew method, some methods are more suitable for enhancing the flavour profile within a particular style of coffee. Our Organic Dark Roast encompasses a dark flavour profile boasting rich tasting notes of bittersweet chocolate and lingering caramel tones. When brewing our Organic Dark Roast, a better cup of coffee will be brewed when you choose a method that is designed to accentuate these big, bold flavours - espresso machine, stovetop, or the plunger/french press. Espresso Machine One highly recommended method for brewing our Organic Dark Roast is the...

    Read more →
  • After a strong, yet flavourful coffee? Try our Organic Dark Roast.

    After a strong, yet flavourful coffee? Try our Organic Dark Roast.

    The taste and aroma of your favourite Three Llamas Coffee beverage is majorly impacted by the degree of roast of the coffee beans (i.e how light or dark roasted bean is). In coffee drinks brewed from lighter roasts, the flavours from the bean dominate with fruity/acidic flavours being accentuated, producing a complex and vibrant cup reflecting the origin of the coffee bean. Whereas, in coffee brewed from darker roasts, the flavours of the coffee roaster dominate - producing a richer and heavier cup, with dark toasty notes such as bittersweet chocolate, smokiness, burnt caramel, nuts, or even ashiness. These coffees...

    Read more →
  • Home Espresso coffee: why it never tastes as good and how to make it better

    Home Espresso coffee: why it never tastes as good and how to make it better

    We need coffee. Coffee can bring us that little moment of happiness, giving us the boost/nudge/strength to face the day and challenges ahead. So why then does that latte from your new home espresso machine just not quite taste right (or possibly outright disappointing)?

    In this article we will look into the reasons why and how to make your morning coffee as delicious as it can be.

    Read more →
  • Coffee cherry, Three Llamas Coffee

    From bush to bean: what is behind your coffee Part 2

    September 15, Richard Jackman, Founder and Coffee Roaster The journey from the humble coffee plant to your steaming hot morning brew is a long and complex one. In my post back in April, we talked about the coffee plant and the coffee cherry to which the coffee bean (seed actually) hides inside. Today we will have a look at how the cherry gets harvested, and processes involved in getting the coffee bean out of the cherry then getting it ready for roasting.   Harvest Coffee cherries mature and ripen individually on a plant and often not all at the same...

    Read more →
  • Cold Brew Concentrate Fudge

    Cold Brew Concentrate Fudge

    Anna Scott, 12th June 2020 Well, I have to say I had a very PROUD moment this week. As a newbie to the fudge making world, it was pretty delicious. For a long time I have been imagining a Cold Brew Concentrate fudge, and my imagination was right. It worked. The addition of the walnuts gave texture and a wonderful taste addition. This fudge was creamy, (I also only made half the recipie.) Cold brew Concentrate Fudge. - 4 Tblsp Cold Brew Concentrate - 500gms sugar - 100gms - 1 cup milk - 1/2 cup chopped walnuts METHOD 1 ....

    Read more →