The name is a testament to their laid back and fun-loving nature they have with their work. Two chimps’ mission is to fill the gap between pod machine coffee drinkers and speciality coffee drinkers by offering fresh, hand-roasted speciality coffee straight to your door.

They pay between 30 and 150% more than the ‘going rate’ for their green beans to make sure the farmers who lovingly grow and harvest such superior products are paid correctly for their work and efforts. 

At any given time they have six single origin coffees available. To add to this lineup, they also have a limited edition blend. Each of their coffees has been roasted with a particular brewing device in mind.

For example, three of their coffees have been crafted for a cafetiere or filter device, and the other three have been crafted for an Aeropress, Moka pot or espresso machine. 

The More Coal for the Internet coffee from Two Chimps Coffee in Oakham originates from the southwestern highlands of Guatemala is a recently discovered coffee farming region. Off the beaten path, located near to the well-known regions of Acatango and Antigua,  sits the region of Poaquil.

Poaquil is located in the state of Chimaltenango and close to the border of Quiche. The language spoken is K’ach’ikel. The communication and location of this region have kept the area hidden from the ‘normal’ coffee buying path, until now.

This coffee is grown by a small group of farmers with around 1 hectare each. The farmers harvest by hand and mill locally using a washing process which ferments the coffee underwater.

Coffee has been growing in Guatemala since the 1850s and was always one of the main exports for the Guatemalan economy.

Right up until the early twenty-first-century coffee was one of the main economic players in Guatemala.

Unfortunately since the coffee crisis in 2001 and many farmers now choosing to farm other more profitable crops, coffee has been on the decline.

One of the great things about coffee production in Guatemala is the fact that many of the farms have their own wet stations so they are able to process their own coffee meaning that many of the coffees leaving the country are traceable right back to the farm.

Guatemalan coffees are highly regarded in the speciality coffee world because of the range of different flavours that can be found. The taste profiles can span all the way from light floral or citrus tones all the way through to deeper full-bodied chocolatier notes.

The coffee starts with a mint chocolate fragrance, the brewing coffee reminded me a little of after eights. 

The coffee has a medium to full body with sweet sugary subtleties that linger for a moment.

There is little acidity that almost accentuates the smooth chocolatey body that makes the coffee super delicious. 

The coffee cools and more delicious sweet notes filter through, marshmallow and maple syrup combine to create a flavourful dinking experience.  

The coffee worked really well as a filter, through both an Aeropress and a V60 however it performed really well through a more vigorous extraction like a stainless steel coffee maker or espresso.

The oils from the coffee combine to create a delicious velvety cup with all the wonderful rich flavour notes.