SPECIALITY beans + technology + knowledge and passion
We love coffee at Honey + Harvey. That’s why we take such care to create the perfect cup for every customer.
It starts with the grind. With our Nuova Simonelli Mythos and Mahlkonig’s K30 Twin and Tanzania, we freshly grind each portion to maximise the beans’ flavour and carefully control the coarseness.
Coffee is 90 – 98 % water so it has to be high quality and great tasting. For perfect coffee-making water we purify ours with reverse osmosis technology. With our Everpure MRS-350BL we remove impurities while maintaining precise mineral content levels, which are essential for flavour. For the best tasting water and a perfect extraction, we make sure our water has a TDF level of 115 ppm +/- 5%.
Our espresso is made in a La Marzocco FB80 for so our baristas can control the water temperature, steam power and extraction time for consistently great coffee. From straight espressos to long whites, from cappuccinos to cortados, every cup gets our full care and attention.
For our filter coffee, we’re the first café in East Anglia to install a Marco SP9 Twin, which has been engineered for high-precision single serve brewing.
Real organic milk
Our milk coffees are served with pure and tasty organic milk from cows that graze on lush clover-rich pastures free from pesticides or artificial fertilisers.
100% Espresso signature 4 bean blend
For all our espressos, de-caff coffees and filter coffee, we use Butterworth & Son’s award-winning range, which is roasted in small batches right here in Suffolk.
Their signature espresso is a blend of Peruvian Tunki, Ethiopian Yirgacheffe Kochere, Columbian Villa Esperanza and Guatemalan Finca La Perla.
Balanced and rounded, this coffee is complex with flavours of fruit, nut and chocolate.
We love it. And we hope you will too!
Decaf – SPARKLING WATER PROCESS, MEXICO & PERU
Decaf drinkers can enjoy Butterworth’s house decaf from Mexico and peru, which is carefully decaffeinated using the sparkling water process.
A smooth coffee with fig and caramel flavours, it’s an equal partner to the signature espresso.
COFFEE OF THE MOMENT - GUATEMALA, SANTA ROSA, JUMAY
The coffee is left in the sacks where it was picked for 24 hours. This is only possible in areas with cooler weather and if the coffee cherries are left in a colder and shaded area, otherwise they ferment. the coffee cherries are then de-pulped and laid in raised beds without movement for another 24 hours. they are then moved around every 4-6 hours and are left to dry under the sun for 18 days.
A special thanks goes out to the agronomy Manuel Ramos and the specialty coffee producer Alexander Illesacas for their support and teachings on how to process better coffees.
This extremely satisfying Coffee of the Moment tastes Panela, Brown Sugar & Dried fruit.
Coffee supplier: Butterworth and Son, 1D Boldero Road, Bury St Edmunds, Suffolk IP32 7BS, 01284 767969