We have curated a range of gift hampers to suit all tastes and budgets, each named after locations and landmarks significant in SD Bell’s long history.
Returning to uni this September or perhaps starting your first ever semester? Make sure you are set up for the day with your very own tea & coffee companion, the BODUM Travel Press.
Enjoy a single-serving of French Press coffee or loose leaf tea on the go with BODUM's TRAVEL French Press.
• Brew and drink or use in the place of a traditional 3 cup French Press.
Ensuring you have all you need to be up and running for your first week of classes, we have included in the Survival Pack our SD Bell’s House Tea & House Colombian coffee to see you through day. Both Great Taste products, they are sure to please!
The Travel Press is easy to use, simply:
Add 3-4 tablespoons coarse ground coffee, preferred milk and sweetener, and hot water to the mug. Stir contents, replace lid with plunger up, and go. After 4 minutes press down the plunger and enjoy!
The Travel Press comes with an extra lid so can be used as a regular travel mug as well.
Available exclusively in our SD Bell’s Emporium in Knock. Call down for yours before they all go!
There’s a whole lot of coffee in Brazil... pt.5
Robert meets with Farm Manager Guido Maciel and Ipanema Industrial Director Rodrigo Rodrigues at Rio Verde coffee farm. The farm is one of Brazil’s oldest, founded, would you believe, in the same year as SD Bells, 1887.
In the Minas Gerais, about 5 hours drive north of São Paulo. Nearest town Alfenas. It’s winter. Weather is like a normal Northern Irish Summer but with a bit less rain?
There are 8,000 seedlings in this bed, and 1.3 million on the plantation. All planted by hand, and the lucky ones will mature by September ready for transplant into the fields.
Close-up of the seedlings. Look closely. The bean is planted in nutrient-rich sand, flat-side-down, and is pushed up from below by its plucky little root.
Robert picked these yesterday afternoon. Red acaia beans, 3 nice ripe ones, plus some over-ripe. Like raisins on a vine, the black bean looks unappetising but is a coffee cuppers delight. The ‘mucilage’ (flesh) on the cherry, rather than being removed by mechanical ‘pulping’ has been absorbed into the bean, giving it a fruity sweetness.
Following Robert’s successful tea trip to Darjeeling back in April, he is travelling again, this time to Brazil to discover the secrets behind one of the most innovative, quality driven coffee farms in the world!
Over the next few days Robert will be sharing photos and expertise gained from his trip. Watch this space too, for the forthcoming roasting/ tasting evening, which will take place at the end of the summer.
Email pr@sdbellsteacoffee.com to register your interest!
