Our Coffee

All our coffee is Tiki Coffee by Matthew Algie

IT STARTS WITH THE FINEST GREEN BEANS

Trading Relationships – Matthew Algie visit their principal coffee farmers regularly, developing direct relationships and continually raising the bar on quality
Certifications – Fairtrade, Rainforest Alliance and Organic guarantees that the coffee is being produced in a sustainable and environmentally friendly way.
New Crop Flavours – Matthew Algie only buy new season harvests, ensuring that the coffee really is as fresh as possible.
Cupping – Matthew Algie taste each of their coffee shipments using international Q-Grader cupping standards – often up to five times before it reaches the customer

RESEARCH, ROASTING & FRESHNESS

Research – Working with local universities, Matthew Algie have carried out many studies on the science of flavour, freshness and much more.
Roasting – Matthew Algie’s Probat drum coffee roasters are as traditional as they come. The micro-lot coffees are hand roasted on a smaller Italian ‘Vittoria’ traditional drum roaster.
Freshness – From nitrogen to one-way valves and clever triple-walled laminate packaging. And Matthew Algie don’t stockpile – what they deliver is always fresh and tasty.

UNIQUE, DISTINCTIVE & MEMORABLE

Direct Trade – Matthew Algie directly source some of the most outstanding one-off micro-lots, often an entire crop, from individual farmers.
Seasonality – only the freshest green beans making the cut
Hand roasted– the Italian ‘Vittoria’traditional drum roaster produces batches of just 15-25kg. (With decades of experience, Mathew Algie know how to develop the perfect flavour during the roasting process.)
Freshness– The integrity and freshness of the roasted beans is preserved right up until the moment the coffee is brewed.

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Supported by Trafford Council