Harveys Office Coffee

Here’s a little bit of information about where Harveys Office Coffee beans come from and what helps give them their flavour…

Beans used to create Harveys coffee are carefully selected from independent farms and cooperatives in fine coffee growing regions from around the world.

Each batch of Harveys coffee beans is lovingly roasted by our Master Roaster. The beans are roasted in small batches and quickly packed to seal in all the delicious flavours and aromas before they can escape.

Harveys House Blend – A high Robusta content in this blend gives this coffee a serious kick. It is balanced by a malty sweet nuttiness, dark chocolate and earthy notes. An excellent blend for cappuccinos and lattes.
Origin: Brazil

Harveys Arabica Deluxe – Is a complex balance of 100% arabica coffees from around the world. It has a well-rounded, malty sweetness. In addition it also has notes of toasted almonds completed by bright fruity acidity.  Therefore it has a good body and is smooth throughout with a prolonged milk chocolate finish.
Origin: Brazil, Ethiopia, India, El Salvador, Papua New Guinea

Harveys Supremo – Triple Certified. Good body, with smoky, spicy, nutty notes from the Colombia and Java. Supremo has a smooth mild finish from the Honduras.
Origin: Colombia, Honduras, Java

Harveys Decaffeinated – In the cup it has rich peanut and chocolate notes with a medium body and low acidity. This is the perfect blend for a bedtime drink.
Origin: Central America

Harveys Signature Blend – This is a well-balanced coffee, providing nutty aromas during the brew that transform into hints of chocolate with body and a voluptuous mouthfeel.
Origin: Central America

Here is a little bit more information about the farms and cooperatives our coffee beans come from:


  • Region: Minas Gerais
  • High quality hand roasted artisan coffee from single farms, estates and co-operatives
  • Preparation: Natural
  • Altitude: 800- 1200 metres above sea level


With over one million hectares planted, the state where this coffee is sourced, Minas Gerais, is responsible for approximately 50% of the Brazilian harvest.

Brazilian coffee is not generally high-grown. Lower growing altitudes means that Brazil coffees are relatively low in acidity. As a result they tend to be round, sweet and well-nuanced rather than big and bright. The Brazilian coffees in the blend contribute the caramel sweetness and the lingering cocoa finish.

Central America

  • Regions: Jinotega, Nicaragua and La Paz and Lempire, Honduras
  • Preparation: Washed
  • Altitude: 1300 – 1500 metres above sea level


The Central American coffees used in this blend contribute to the body of the beverage and the soft fruity flavours.


  • Region: Djimmah
  • Preparation: Natural
  • Altitude: 1700- 2000 metres above sea level


Ethiopia is the birthplace of coffee. Sourced from the Southwestern region of Djimmah, this coffee provides fruity acidity and adds body to the blend.


  • Region: Karnataka
  • Preparation: Natural
  • Altitude: 500m – 1000 metres above sea level


Almost all coffee grown in India is shade grown.  Often the coffee is intercropped with other plants such as cardamom, clove and pepper. This high quality Robusta adds body and power to espresso blends and as a result contributes to the pleasant lingering aftertaste.

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