HOLY GRAIL BLEND - ORGANIC [Spring 2021 Blend]


The search for a great cup of coffee is often like the quest for the Holy Grail... well search no further.

The Holy Grail is our premium blend and comprises of delicious and speciality grade ORGANIC coffees. Created to satisfy even the most caffeine hungry pilgrim.


50% Colombia, La Betania micro lot- Organic (washed)

50% Ethiopia Nensebo Refisa - Organic (washed)


1900 masl

1900-2070 masl


Caturra,  Colombia F8

Wolisho and Kuruma


Paraiso, Tolima.

Refisa, Nensebo, West Arsi

Process Washed

Brainer Rodriguez Barrera

Snap Speciality Coffee


Tangerine sweetness, with just ripe mango and a hint of clove. 

Concocted in our state of the art Holy Island roasting facility - aka a couple of old shipping containers with a chimney - Our Holy Grail blend will always be comprised of only organic coffees.

The current blend is made up of an excellent high grown Colombian coffee and a beautiful, classic, washed Ethiopian. Blended, they complement each other perfectly resulting in bags of sweetness and a clean, satisfying, Juicy acidity whilst maintaining a balance to the final cup. Our Holy Grail blend works well as a slightly longer espresso but is currently being drunk here as a batch brewed filter - the perfect partner to a hard days graft. 

Finca La Betania is located near the hamlet of Paraiso in the Tolima department. It is one of the most isolated coffee producing regions of Colombia located in the Central Colombia Andes mountains. It has very limited access, being a 12-hour road trip from Ibague the province capital. The area is renowned for producing some of Colombia’s finest Specialty Micro-lot coffees, the terra enriched in volcanic soils and fresh mountains streams.

Nensebo is a new coffee growing area in the West Arsi Zonal Administration which also borders the Bale Mountain on the South. Located in Oromia, about 400 Km south of Addis Ababa, the Nensebo Woreda is home to a collection of smallholder farmers totaling 5,000 hectares of coffee. The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighbouring forests. This lot was cultivated at an altitude of between 1900 and 2070 masl. Each farmer brings their cherries to process at the washing station where they are picked and floated for defects, washed, soaked for 5 hrs, fermented for 72 hours and dried on raised beds for 9-11 days until they reach final moisture of 10.5%.

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