Next Level Coffee: Trees From 1919

Tastes Like If you know us, you know we’re all about exploring coffees with unique and exciting flavours, and this Next Level Coffee is no exception. In fact, this is the first coffee we’ve ever roasted from South Sudan so we’re going all out this time around! In addition to trying somewhere up and coming, we’re changing up our flavour profiles, too, and embracing the fruity and nutty notes that South Sudan is becoming famous for. Delicious floral aromas of Chamomile are complemented by delicious fruity flavours of crisp green apple, sweet, sweet honey and lip-smackingly tasty pecans to finish. Trust us, you don’t want to miss this limited edition. What does 'Next Level Coffee' mean? Our Next Level coffees are designed to be just that. We don’t take limited editions lightly, so when we call something a Next Level coffee, we go above and beyond what you might expect. Coffee producers, Equatoria, have used the Excelsa varietal, a resilient and disease-resistant species, which is native to South Sudan and thrives in the climate with its unpredictable rainfall. That means this coffee has been planted, grown and harvested in the country with no outside influence, giving the local smallholders something they can be proud of – and giving you a delicious and NEW treat. This is a little piece of history for Two Chimps, and you won’t want to miss out. If you’re searching for something truly unique to transform your cup, this is it – our first ever coffee from South Sudan! How to brew While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere. If you want to know more, see our brew guides for making coffee . Behind the scenes This is the first time Two Chimps has had coffee from South Sudan, and we’re really excited to bring it to you and see what you think! Equatoria, who produced this coffee, have been working hard for a number of years to re-establish coffee farms in South Sudan, and this is the first of their shipments to arrive in the UK. Like us, Dr Aaron Davis, the head of coffee research at Kew Gardens, became interested in the Excelsa varietal that Equatoria were cultivating and traced Equatoria’s Excelsa trees back to 1919 (a great bit of research that helped us come up with the name for this coffee!). Equatoria have used anaerobic fermentation processing (which involves sealing the coffee cherries in airless tanks to remove the carbon dioxide and usually gives the final coffee a punchy flavour. By giving local farmer