With fertile volcanic soil, and altitudes up to 2,000 metres above sea level, it's a great place to grow coffee - despite the challenges. We've sourced this coffee from The Green Collection, whose 'boots-on-the-ground' approach to sourcing coffee gives us some of our closest links to coffee producers.

From the Great Taste Award judges: "Some brightness in the cup with a thick consistent crema. There are biscuity undertones and the coffee delivers a dark chocolate bitterness and caramelised sugar finish. There's still some brightness to finish. A really good example of a traditional dark roast."

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.