Brazil Fazenda Rainha da Paz

A deep chocolatey flavour with hints of roasted nuts and stone fruit. Creamy and smooth texture and makes a perfect espresso.

Brew Method: Flat white or Cappuccino

A classic single origin Brazilian coffee with low to medium acidity and intense notes of milk chocolate and roasted nuts. This is a staple coffee from an amazing and relatively young farm in Patrocinio, Minas Gerais. The Montanari brothers (Roger and Marcello) are paving their way in the area fast gaining a reputation for innovation and social and environmental responsibility.

Brew Method: Filter or flat white

The Mlama Estate is situated at around 1300 metres above sea level. It is a 72-hectare estate that not only employs the majority of the local population but also processes the cherry of those with smallholdings of coffee too. The coffee is well balanced with a really pleasant, lingering aftertaste and a flavour profile that changes and develops from hot through to cool.

Tanzania Mlama

Clean and complex with sharp notes of redcurrant and lemon backed with softer notes of pear and a syrupy pineapple like mouthfeel.

Honduras

Notes of blackberry, dried fig and rum

Brew Method: Black Filter or cappuccino

Sourced from Frances Arturo Romero’s farm, San Isidro (Honduras), has a rich profile with hints of dried fig, rum and blackberry – possibly due to the 72 hour maceration he used on his natural processed lot. This is a product of the “Aruco” project (a program established with growers in Copan to try and bring about better quality lots from Honduras).

Brew Method: Flat white or Latte

A natural CO2 decaffeination process is used to leave the character of the coffee intact. Natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

Decaffeinated Single Origin

Seasonal variations. Ask in-store for more details on our decaf bean used at present

Brew Methods

Brewed to Perfection

At Seed & Cherry we have perfected the variety of brew methods to get the most out of each coffee bean. The grind size, quantity, extraction time are all precisely controlled to ensure justice has been done to the complex flavours of our coffee beans.

Filter

Hot water is poured over freshly ground coffee and through a filter paper. With the force of gravity water naturally drips through the beans picking up the intricate flavours on its way. It tends to produce a cleaner and delicate mouthfeel compared to espressos and is the ideal way to experience the complexities of single origin coffees.

Espresso

Almost-boiling water is forced through finely ground coffee beans under high pressure. The result is a creamy and intense shot of coffee. Often this is then diluted down with hot water to produce and americano or textured milk to produce drinks such as flat white, cappuccino or latter.

Our Coffee Roasters

Seed & Cherry are proud to have partnered with North Star Coffee Roasters based in Leeds. All their coffee beans are speciality grade Arabica coffees and are sourced from the highest quality speciality focussed farms across the world. Each coffee bean has been tasted and vetted by their experts. They pay special emphasis on ethically sourced coffee beans and establishing sustainable supply chains. Click here to read more on their website.

Opening Times

Mon-Fri:8:00am – 6:00pm
Saturday:9:00am – 6:00pm
Sunday:10:00am – 4:00pm

Find Us

20 Church Street

Manchester. M4 1PN

View on map

Get in touch

0161 832 0033

info@seedandcherry.com