A great cup of coffee should be as available as a pint of milk, or one's Daily Bread

Concocted for your delectation in our Holy Island Yurt-Roastery, our Daily Bread is a no-nonsense, tremendous-tasting blend of arabica coffees from ethical and organic farms.

Consumed in borderline excessive quantities by Pilgrims staff and customers alike. It tastes equally at home black or with milk. Roasted just past medium to retain the characteristics of these great beans, whilst generating sweetness and a warm full body.

60% Brazil, Illicinia
30% Colombia, Planadas, Tolima
10% Burundi, kayanza province, North 
Altitude  1205masl
Varietal Yellow Catuai
Caturra, Colombia, Castillo
Process Natural
Wet Processed
Owner Angelica Franca
Jean Clement Birabereya
Taste Cocoa, nuts and a little spice. 


Brazil - Sitio serra Velha Microlot (we have 5 of 14 sacks available)
This coffee comes from one of the 6 communitites which sit in the mountainous region of Illicinea with farms to 1320 metres above sea level before the land falls away into the carpet of the cerrado

This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. 

Angelica is the second generation of her family whose history was in the production of cheeses before they moved into coffee. Angelica now runs the farm and does so with the upmost attention to produce the best specialty coffee possible. It is just a small farm (7 hectares) with one small patio for drying and they also have a barn on the farm for their cattle. Equipment is rented during the harvest to help with processing and cleaning. Angelica utilised help from agronmosits in the local Cocatrel Direct apply their expertise to the farm to maximise the potential from the harvest. The coffee is manually harvested by the family during the season before being patio dried for 17 days, during the 17 days the coffee is doubled in piles every 3 days as it loses moisture. 

Colombia - Asotbilbao
Production in Colombia is very much dominated by small holders that band together into cooperatives. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that the majority of coffee is processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these co-op lots are of extremely high quality it has been the mission of the specialty industry to isolate and separate the coffee from the very best producers.


This producer group was established in October 2010 in the region of Planadas, South Tolima. The group currently has 38 members and was initially created with 35 who had graduated from SENA (Colombia’s Higher Education National Service). The group established themselves to work as bridge between growers and the government institutions to help improve quality and productivity of coffee production. 

During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers.

Also available as a Single Origin Coffee, with all the juicy info here.