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Consistency and quality are the hallmarks of the very best espresso.

Neither of these attributes is guaranteed. Indeed, there are many factors to consider including geography, science and finally some Barista wizardry for the final result to be a beautiful crescendo on the tastebuds.

Take a look at our brochure:

And see our barista training guide:

Fortunately, here at Linton House we have considered all of these and deliver every bag of beans in peak condition, ready for you to provide your own, personal, touch.

We have thought very carefully about where each coffee comes from, balancing acidity, sweetness and depth of flavour across our coffee range:

Pickwick is 80% arabica from Brazil. Grown at high altitudes and with soft delicate flavours of honey, it truly is a great coffee. Great isn’t good enough, so we carefully chose to mix in 20% Robusta from low lying coffee estates in Vietnam to lift this blend to meet its full potential. Adding earthiness and a caffeine kick to compliment the arabica. The result is a smooth, velvety espresso with the most beautiful crema. A perfect option for serving everyday.

Abbeygate is 100% Arabica. Not all Arabica coffees are created equally. From Honduras and Sumatra, this pairing was no accident. We loved the lighter, chocolate flavours delivered by arabica from Honduras, but wanted to create something a little different. By adding in the Sumatran arabica too it adds a beautiful new depth to the espresso. Sumatran arabica is world renowned for its punchy yet smooth flavour, enough to provide a little lift to this blend. As 100% arabica it has a lighter crema but it oozes sophistication through to the last sip.

King Edmund is our single origin, 100% arabica, rain forest alliance certified coffee. Fruity notes and cocoa are what underpin this fantastic single origin coffee. It has enough flavour and depth to be used across all coffee varieties, and makes an exceptional cappuccino. The fertile soil in Honduras is renowned for offering the perfect conditions for top grade coffee, and King Edmund is a perfect example of this. Honduras offers an eclectic mix of high and low grown coffee, making it the perfect location to create the most beautiful origin coffees.

Call 01279 714527 for details.

Identifying the best coffees was just the beginning of our journey at Linton House. We then had to decide on a roasting method and a roast profile. There are two main roasting methods and we opted for air roasting. There were two very simple reasons for this, consistency and flavour.

For consistency it is important to understand how this process works. In the air roaster a hot air vortex is created called the fluid bed. The coffee beans are then suspended in the fluid bed throughout the roasting process meaning that each bean is perfectly roasted. Unlike pan roasting, which relies on thorough mixing and not allowing the beans to burn to the pan, air roasting is efficient and ensures a universal roast on every bean in the batch.

For flavour you will notice less acidity and less bitterness in the coffee, making for a smoother and more delectable taste. Air roasted coffees are well regarded for having the purest taste amongst connoisseurs. This again is due to the method. The chaff, or outer skin, of the coffee beans can fall away during air roasting and that then no longer affects the flavour. In traditional pan roasting the chaff separates but remains in the drum and can often burn or smoke adding unwanted flavours and bitterness to the coffee.

Using high tech roasting equipment ensures that the temperature in the air roaster can be constantly monitored and kept consistent to decimals of a degree. This ensures that consistency across batches is maintained and means that each and every bag will be as good as the last.

All three Linton House coffees have a dark roast profile. This offers the most versatile espresso and maximises on flavour. As we have carefully selected our beans there is no bitterness often associated with darker roasted coffees.

Pan roasting coffee by eye is a noble pursuit and there are some excellent examples. But we feel that on balance to bring the most out of our carefully selected coffees and to deliver the consistency demanded by busy coffee houses that air roasting is the best method to get the best of all worlds.

After degassing and bagging it is over to you, the Barista, to continue the coffee's journey from bean to cup and to fulfil its destiny of becoming a perfect espresso. This is an art form in itself. With an enormous range of machinery at your disposal there are so many variables that can change the taste and profile of the coffee even at this stage. Fortunately we have made our handy Linton House Barista training manual, available free of charge, to walk you through how to get the best from every bag of Linton House coffee beans.

Try free samples (trade only)

The proof of the coffee is in the drinking, as they don't quite say. Give our trade sales team a call on 01279 714527 and we will be delighted to send a sample pack of all three of our excellent varieties.

We'll send them by APC next-day courier, just as we do with all of the orders we receive before midday. Linton House coffees are available to trade only directly from our sister company Marimba, so we aim to anticipate our customers every need, based on our long experience in cafe ownership.

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