Our Blends

The name of our business, Red Cherry, refers to the ripe fruit of the coffee tree. The fruit is handpicked at the optimal moment to enhance its natural flavour.

We have named our ‘house blend’ Red Cherry. It is a fruity, medium to dark roast with good acidity and combines well with milk, which is why it is perfect in the cafe to serve lattes and flat whites.

Did you know it takes about 4000 ripe red cherries from one Arabica tree to serve our customers excellent coffee for just one day!

Our other blends include Black Forrest, which is a dark roast designed for drinking as an espresso. It won a medal in 2009 for NZ Best Espresso. Our customers usually experiment with the coffee, and although we recommend this dark roast, with low acidity to be drunk as a traditional espresso, many clients enjoy it in a plunger, or as a flat white, so anything goes ! The most important thing is that everyone has their own individual tastes, so follow some basic principles and listen to your own taste buds.

Something you may not know.....We named this blend as it is a dark roast, and our cafe is situated on Forrest Road !

Diedrich’s blend is a simple mix, and a light roast, so we prefer to serve it as a plunger style coffee. It is light and a little bit “chocolately”, which refers to the bittersweet attributes of chocolate. The name originated from the make of our coffee roasting machine, which is a little iconic as we named our full cooked breakfast Diedrich's too.
 
We do a Decaf, which is of course the Swiss Water Process and a 50/50 mix of two big bold origins. You will be surprised how great it tastes, and I have personally blind tested some people, and they didn’t know it was decaf. Just ask our Chef, Ian Harris, he drinks about 5 cups a day! When you visit the Red Cherry cafe, we grind our decaf to order, so it tastes even better.
 
Interestingly, did you know that the caffeine removed from the coffee bean is used in the energy drinks which are on the market today !

Last Summer we introduced the French Roast which is pushing the roasting boundaries, as this is a dark, oily and bitter roast. You will either love it or hate it.  Basically, as the roasting profile increases and gets darker, you lose acidity and increase the chance of bitterness, but you can end up with an intense, rich flavour. All coffees need a balance in taste of bitterness, acidity, sweetness and saltiness, but, that also depends on how you will prepare it. Our number one barista Sharntelle, she loves it, she knows the tendancies of the French Roast and she can make it well. We challenge you too!
 
The French Roast can be described as “intensely smoky” which highlights the loss of any flavour characteristic of the bean; it’s like comparing roast pumpkin with steamed pumpkin!

We are more than happy to talk coffee with you, so please feel welcome to email or phone us with your order and enquiries and we will help you select the perfect blend for you !
We offer a great value loyalty system, and if you compare supermarket prices, we are about the same, with a superior product.
 
Freshly roasted, and delivered to your door!