Eildon Blend

Named after the Eildon hills this is was our first blend and still our most popular, we roast three central and south american beans separately and then blend post roast to create a well rounded, smooth coffee.

Eildon is served in cafes, restaurants, and hotels all over the Borders, if you live here you have probably tasted it already.

This blend works well for espresso but is also served in cafetieres, it has a nice body and some subtle caramel flavours – a great all round coffee.

It’s important to order the right grind for the way you make your coffee:

Whole beans – for those with a grinder.

Coarse – for making in a cafetiere, use water just below boiling and leave for four minutes.

Medium – for making in a drip machine.

Fine – for espresso and aeropress.