Behind the Beans

Why We Chose TIKI: The traditional blend at The Hive 

Matthew Algie’s coffee is fantastic on its own—but when our talented baristas work their magic, it’s even better! So, why did we choose this supplier and this blend? 

This week’s Behind the Beans features our TIKI blend, the ‘traditional’ blend at The Hive. The secret to its rich flavour? Beans from the Agraria Cafetalera La Prosperidad de Chirinos Ltda., a cooperative in Peru with a mission we admire. 

Founded in 1968 with just 30 farmers, the Chirinos cooperative now leads the way in sustainable coffee production, offering collection, marketing, and export services. They also support their local community with social services and microfinance. Their mission is clear: they produce high-quality, organic, high-altitude coffee while improving the lives of their members and community. 

The process is as careful as the coffee is delicious. Between April and October, ripe cherries are hand-picked, pulped, and fermented. After a thorough wash, they’re dried under solar tents until they hit the perfect humidity level. Only then do they make their way to the collection centre for quality control. If approved, the beans are processed in Piura, then prepared for export. 

Once the beans arrive at Matthew Algie’s Glasgow roastery—famous for being the world’s first to meet One Carbon World's Carbon Neutral International Standard—they’re roasted to perfection. Using traditional Probat drum roasters, each batch is skilfully sampled and adjusted by experts to ensure the flavour is just right. 

In short, we chose TIKI because it's more than just coffee—it's ethically sourced, expertly crafted, and makes a difference from farm to cup.