News / Coffee



    We are very excited to introduce our newest addition to the Three Llamas Gourmet Coffee collection. Our Roaster and Three Llamas Founder Richard created Inca Gold to showcase the very best that Peru has to offer.  Inca Gold is a delicate, light roast boasting clean and crisp flavours and accentuating the sweet notes of summerfruit and honey. With minimal roasting to preserve the unique origin flavours formed in the Andes Mountains (Cajamarca, Peru), this speciality roast creates an invigorating cup that beautifully captures the unique flavours that Peruvian coffee has to offer. Served best black as a pour-over, filter or plunger coffee...

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  • What's Special About Specialty Coffee?

    What's Special About Specialty Coffee?

    Cupping scores are a reliable measure of the quality of coffee, an internationally recognised measure by the SCAA (Specialty Coffee Association of America). The system, based on a 100-point scale allows coffee lovers to gain insight into the quality of the roast through classifications from very low "off-grade" coffees through to "super premium speciality coffee". The SCAA defines specialty coffee as "the highest quality green coffee beans roasted to their greatest flavour potential by true craftspeople and then properly brewed to well-established SCAA developed standards". To be classed a speciality coffee, the roast must score 80 points or above, a standard that only...

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  • 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...

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