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| Written by Miles Spencer

Three brand new, wonderful coffees at Coffee-Direct

We’re thrilled to introduce not just one, but three brand new, delicious coffees to our range – an African Burundi Bourbon, sweet and fruity Bolivian Caturra, and strong, full-bodied Laos Fancy.

These wonderful new varieties are each suitable for all popular brewing methods, although the Burundi Bourbon does work especially well as a cafetiere or filter coffee. Take a deeper look at these new beans and don’t forget that you can make great savings with our bulk discounts and Subscribe & Save.


Burundi Bourbon Coffee – From £12.99

A truly outstanding coffee, grown in the African country of Burundi, which reveals a delicate body with delightful floral notes of lavender and blackcurrant, notes of red wine and blackberry, and a lovely chocolate aftertaste.

Burundi Coffee is made using the Bourbon variety of the Coffea Arabica plant, which grows in high-altitude regions between 1,400 and 2,200 meters above sea level, where a good amount of rainfall, plenty of sunlight and rich, volcanic soil provide ideal conditions for growing high-quality coffee.


Bolivian Caturra Coffee – From £14.99

A rich, strong and full-bodied coffee from Bolivia, which reveals sweet, fruity flavours, hints of honey and lemon, a medium-light body and little acidity, and a lovely liquorice aftertaste.

Caturra, a natural mutation of the Bourbon variety of coffee bean and a sub-variety of the Arabica species of coffee, was discovered in the Brazilian state of Minas Gerais between 1915 and 1918 and is now grown in high altitude regions in Bolivia, where ideal temperatures and the high elevations produce excellent coffee beans.


Laos Fancy Coffee – From £12.99

An intense, strong and full-bodied coffee from Laos, offering a good acidity, notes of chocolate, sweet fruit and nut, and a lovely burnt caramel aftertaste.

Coffees in Laos are generally grown at high elevations, at least 1,200 meters above sea level. This altitude allows for a slower growth of the coffee plants, so that the coffee cherries develop a more complex flavour as they slowly mature.