Echo Valley Coffee
Water in Port Shepstone

Welcome to Echo Coffee. Since 1989 the farm has been run by the same family with pride of supplying superior 100% Arabica Coffee. Echo Valley Coffee was established in 1965, KZN, over looking part of Oribi Gorge, South Africa.

Echo Valley Coffee established in 1965, on top of the Oribi Gorge KZN. Each order is hand processed and packed individually to ensure the freshest of our coffee delivered to you. Check out our online shopping and shop until your coffee supply is replenished. (How long has the coffee been on supermarket shelf? o Extreme temperature (hot or cold) o Moisture o Strong odours (coffee absorbs foreign odours). Oil and built up resin deposits can make coffee taste bitter. Bottled or filtered water is the best, don't use softened or distilled water this will affect the coffee flavour. The shorter the brewing process, the finer the grind. o French Press and Filter drip machines require a coarser grind as brewing is time longer. If you brew more than you can drink right away, pour left over into a thermal container. Coffee can last for up to an hour without changing the taste seriously. o Plunger coffee becomes over extracted and cold by the time the second cup is poured. Adjust the grind finer or course, amount of water or amount of coffee until you brew your perfect cup. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet and other related civets, passed through its digestive tract. The civet eats the coffee berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, washing, sun drying, roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world. Kopi luwak is produced mainly on the islands of Sumatra, Java Bali and Sulawesi and the Philippines (called motit coffee). Civet Coffee is described as having a rich chocolate like flavour with no aftertaste. This is thought to be due to the breakdown of the bean's proteins in the Covets intestine. An alternate theory is that the beans are of superior quality before they are even ingested. At any given point during a harvest only some coffee berries are perfectly ripe. Some people claim that the civet has evolved to only forage for these ideal berries. As a result only the best coffee beans are excreted, resulting in the best civet coffee available.