Quality is vital to our ethos: quality of product and of service. We roast each day and deliver after resting the coffee, to ensure that the customer receives the freshest flavour and highest quality.
We are committed to outstanding taste, service, and reliability. Our aim is to strengthen our brand of quality and sustainability in Ireland with customers who have a passion for seriously good coffee.
McCabe’s Coffee was voted Best Organic Coffee in Ireland in 2015, 2016, 2017 and 2018, and Best Espresso coffee in Ireland in 2011, 2016 and 2019 at the International Great Taste Awards. In total McCabe’s Coffee has been awarded 15 awards in the last 6 years at this trusted and recognised International competition.
We are coffee enthusiasts who work to live. From a part-time hobby set up in a garage, a small and exciting business developed. We guarantee a great coffee at a great price with great customer service.
Jonathan was the first sales manager at McCabe’s Coffee. A keen espresso drinker of our Pura Vida blend he travels all over the country to ensure our customers have everything they need.
Portia looks after accounts but also helps out with packing, deliveries, customer service, IT and is also the head of the engineering section when machines break down! Portia’s favourite drink is a flat white in our award-winning organic blend. She is the prime motivator in our going green department.
Stephen keeps a close eye on all the goings-on at McCabe’s Coffee. Passion for great tasting, well-presented coffee drives Stephen to continually improve and grow every part of the business. Together with Portia, they try to visit the farmers annually that grow all the coffee they roast. Stephen has a real passion for all aspects of the business and has 11 years coffee roasting and sales experience.
Steven is the Order Manager at McCabe’s Coffee dealing with all the invoicing and order assembly. He has many years in the coffee industry as a barista and managing a number of cafes. A flat white of our single origin Sumatran coffee puts a smile on Steve’s face.
Anton joined the sales team in 2019 and has helped grow the business well in all areas. A big fan of our organic Colombian coffee as a flat white.
Renata joined the sales and customer service team in July 2021 as Senior Business Development Manager. She has over 10 years experience in the coffee industry managing large accounts, judging at coffee events worldwide and is a qualified AST both in barista training and sensory. A filter Ethiopia Yirgacheff brewed with Oragimi dripper is Renata’s cup of choice
Sumba. (Only Joking!!) With just 6 months experience on the job, our latest team member, Sumba has provided great help with green coffee evaluation from origin countries. With outstanding olfactory sense, she can detect the most minor flaws in deliveries from each country we buy from prior to roasting.
We only purchase top grade 100% Arabica from single estates and small co-operatives in the best growing areas around the world.
We choose to work with farmers who care as much as we do about quality, consistency, and taste. Understanding each other’s needs has helped us produce some amazing award-winning coffees.
We selected Aquiares estate in Turrialba, Costa Rica, for the taste of their delicious coffee, their dedication to the Rainforest Alliance and their community spirit. We visited this beautiful estate in 2016.
Diego Robela manages the estate where pickers own their own houses and a creche, church and shop have been provided. The coffee from this beautiful farm is the main ingredient in our Pura Vida blend.
They have a fascinating varietal garden and a keen interest in experimentation.
Prabhakar Baskar and his son Rohan own Pampadampera estate in Kerala, India. We fell in love with this beautiful estate covered in mature trees providing shade for the coffee and natural habitats for bees and birds when we visited in 2017.
The estate surpasses the Rainforest Alliance criteria by having more trees than required. Particular attention was given by Prabhakar and his team this year to improving quality and yield by way of new organic fertilisers, additional plant husbandry and taller plant height.
John has been living on the Thiriku estate, Nyeri for 20 years in the foothills of Mount Kenya.
The bright sweetness of this coffee really stood out from other estates we visited.
The rapid expansion of Nairobi had made it difficult to get pickers and farm workers resulting in much higher wages being paid.
We found their dedication to quality and interest in new cross breeds fascinating.
Jose Abica is one of the farmers at Sara Ate cooperative. We visited here in 2019. Members of Sara Ate cooperative come from villages near Takengon, a well-known coffee town in the province of Aceh located at the northern end of Sumatra. The cooperative currently has approximately around 400 small coffee producing members. The coffee is all shade grown below the canopies of trees and is organic as only chicken manure is used with no pesticides or fertilizers. We purchased 10 diesel pulping stations for the farmers in 2020 which has reduced walk time from the plantations.
Juan Vargos works at Fazenda Klem and keeps in regular contact with us. The coffee at Fazenda Klem is 100% certified organic and meets social, economic and environmental quality standards at international level. Each year they try to improve, as their mission is: “Producing Coffee of Excellence” In addition, they have an excellent combination of polyculture between coffee, avocado and banana that make their crops a natural forest where an entire ecosystem coexists. The coffee crop usually begins in June because their crops are in a high mountain region which allows the coffee to mature slowly concentrating more sugars and an infinite sensation of unique flavours.
