Peak & Wild coffee is far more than a delicious, ethically sourced coffee.

Peak & Wild is a freshly roasted, climate positive, Rainforest Alliance certified coffee and we are dedicated to restoring the Rainforests of Scotland and securing the future of conservation.

WATCH THE VIDEO TO FIND OUT MORE

ABOUT PEAK & WILD COFFEE

3 DELICIOUS
SUSTAINABLE COFFEES

RESTORING SCOTLAND’S RAINFOREST

SECURING THE FUTURE OF CONSERVATION

UNDERPINNED BY
RAINFOREST ALLIANCE

CLIMATE
POSITIVE

FRESHLY ROASTED
PROMISE

RESTORING SCOTLAND’S RAINFOREST

Scotland’s rainforest is one of Europe’s most precious habitats. It is as important as tropical rainforest, but far rarer.
Few people know it exists and fewer still know how globally significant it is. It exists in just a few isolated pockets, mostly on Scotland’s West Coast.
But our amazing rainforest is at risk of disappearing altogether. As little as 30,000 hectares remain – a mere 2% of Scotland’s woodland cover.

PROTECTING IRELAND’S WOODLAND

We are helping protect Ireland’s woodland by supporting the Native Woodland Trust with our Gold Corporate Membership.

Their work is dedicated to the ‘protection, preservation and expansion of Ireland’s existing ancient and semi-natural woodlands as well as increasing native woodland bio-diversity through suitable habitat creation and sensitive management.’

**Working with The John Muir Trust*, we will help restore over 1000 hectares of Scottish rainforest over the next three years.**

The Trust is a conservation charity dedicated to the experience, protection and repair of wild places. They care for around 1,170 hectares of rainforest across four of their properties at Skye, Knoydart, Quinag and the Ben Nevis range.

They work to restore natural processes to establish self-seeding, mature trees and thriving ecosystems.

About the John Muir Trust

John Muir (1838-1914) was the Scot’s born founder of the modern conservation movement.

Muir was passionate about wild places and campaigned to protect them, not just for their own sake, but for the wellbeing of people and wildlife too.

The John Muir Trust works with communities across the UK to inspire greater involvement in wild nature.

The Trust campaigns to protect wild places, speak up for their benefits and they repair & rewild land within their care for the common good.

60500

Acres of wild land cared for by the Trust

387500

People have achieved their John Muir Award since its launch in 1997

RESTORING SCOTLAND’S RAINFOREST

Scotland’s rainforest is one of Europe’s most precious habitats. It is as important as tropical rainforest, but far rarer.
Few people know it exists and fewer still know how globally significant it is. It exists in just a few isolated pockets, mostly on Scotland’s West Coast.
But our amazing rainforest is at risk of disappearing altogether. As little as 30,000 hectares remain – a mere 2% of Scotland’s woodland cover.

WE SUPPORT THE FUTURE OF CONSERVATION

Over the next three years we will help 2,500 young people across the UK & Ireland to achieve the John Muir Award.

To achieve one of the three available awards, young people in the UK are asked to spend between 25 and 125 hours on 4 goals: Discover, Explore, Conserve, Share.

Awards can be taken as individuals, families, schools and community groups. Our customers can champion the John Muir Award in their local area.

You can find out more information and the latest updates on our John Muir Award progress here.

IT DOESN’T STOP THERE. PEAK & WILD COFFEE IS ALSO…

CLIMATE
POSITIVE

That means we double our carbon offsetting, to have a positive – not neutral – impact, on the planet. All the while striving to minimise the emissions in the first place.

RAINFOREST ALLIANCE

We underpin every coffee with Rainforest Alliance certification. This helps secure a better future for people and the planet.

OUR COFFEE

PEAK & WILD FRESHLY ROASTED PROMISE

You’ll receive your coffee beans within 2 weeks of roasting.

You’ll find our ‘roasted on’ date on every pack.

Our team researched the science of freshness and presented our findings to the Speciality Coffee Association of America (SCAA).

In summary, fresh coffee has more body, flavour and aroma; it is rich and bright. However, coffee begins to lose its freshness long before it is officially stale.

BRACKEN

Bright, cheeky & enduringly fruity, it’s hard to resist Bracken’s sweet aroma and perfectly balanced body.

FRAGRANT ∙ SWEET VANILLA ∙ APPLE

ORIGINS

Peru, Ethiopia & Honduras

CERTIFICATIONS

Fairtrade, Organic & Rainforest Alliance.

Available as 227g wholebean retail bags

BRAMBLE

Heaps of sweet, dried fruit with the heady scent of wine and ripe plum.

DRIED FRUIT ∙ WINE ∙ PLUM

ORIGINS

Sumatra & Ethiopia

CERTIFICATIONS

Fairtrade & Rainforest Alliance.

SANTA IZABEL BRAZIL

Chocolate and praline with a velvety body and a sugar cane sweetness.

CHOCOLATE ∙ PRALINE ∙ SWEET

ORIGINS

Located in the south of Minas Gerais at 1150 MASL, Fazenda Santa Izabel is known for its exceptional coffee quality. Currently in a regeneration phase, 40 coffee varieties are evaluated in the nursery and the best are then planted in the older sections of the farm. The farm has adopted socio-environmental practices and supports smaller local producers with educational courses and workshops.

CERTIFICATIONS

Rainforest Alliance.

Available as 227g wholebean retail bags

BREW GUIDES

MOCCAMASTER

A medium body, consistent extraction, great for sharing

You Will Need: A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 45g of coffee (coarse grind), 750ml cold filtered water, 5-7 minute brew time.

How To:

1 Fold the edge borders of the filter paper.

2 Place the filter paper in the brew basket and rinse by pouring hot water over the filter, to avoid any paper flavour residue.

3 Add 45g of freshly ground coffee and shake gently to level it out.

4 Pour 750ml of cold water into the water chamber.

5 Switch the machine on to activate the brew.

6 After 5-7 minutes your brew will be ready.

7 Swirl, pour and enjoy!

FRENCH PRESS

Rich texture and heavier body, great for sharing with a larger group

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 45g of coffee (medium/ coarse grind), 750ml of 94°C water, 4-6 minute brew time.

How To:

1 Pour some hot water in to the vessel to preheat. Discard the water via pouring spout.

2 Add 45g of freshy ground coffee and shake gently to level it out.

3 If you are using scales, place the French Press on scales and tare. Start the timer.

4 Pour 150-200ml of 94°C water to saturate the whole bed evenly and stir to break any dry patches or clumps.

5 Add the remaining water and stir again.

6 Set the plunger in place and let it steep for another 3-5 minutes.

7 Gently press the plunger down until the mesh filter reaches just above the coffee bed.

8 Pour and enjoy!

DRIP BREW

A pleasant body and balanced single cup method

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 20g of coffee (fine/medium grind), 330ml of 94°C water, 2-3 minute brew time.

How To:

1 Fold the edge borders of the filter paper.

2 Place the filter into the cone and place on the brew jug or cup.

3 Rinse the filter paper with
hot water, this will remove the paper taste and preheat the vessel. Discard the water.

4 Add 20g of freshy ground coffee and shake gently to level it out.

5 If you are using scales, place the vessel on the scales and tare. Start the timer.

6 Pour 40-60g of 94°C water to saturate the whole bed evenly and let it bloom for 30 seconds.

7 Start adding the remaining
water in a slow manner in a
spiral pattern (2-3 minutes total brew time).

8 You can add some extra
agitation by gently stirring with a spoon.

9 Swirl, pour and enjoy!

CHEMEX

A clean, light to medium brew, tea-like body, great for sharing

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 30g coffee (medium grind), 500ml of 94°C water, 3-5 minutes brew time.

How To:

1 Fold the Chemex filter paper and place the triple layer to the spout.

2 Rinse the filter paper with
some hot water, this will also
warm the Chemex.

3 Discard the water from the
Chemex by gently pouring the water from the spout, you will not need to remove the filter paper.

4 Add 30g of fresh coffee and shake gently to level it out.

5 If you are using scales, place the Chemex on scales and tare. Start the timer.

6 Pour 60-90g of 94°C water to saturate the whole bed evenly and let it bloom for 30 seconds.

7 Start adding the remaining
water in a slow manner, in a
spiral pattern (3-5 minute total brew time).

8 You can add some extra agitation by gently swirling the Chemex or stirring with a spoon.

9 When the water has filtered through, remove the filter, swirl and enjoy!

AEROPRESS

(STANDARD METHOD)

Rich, well textured coffee, great for a single serving, fun to experiment

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 15g of coffee (fine/medium grind), 250ml of 94°C water, 2 minute brew time.

How To:

1 Place a paper filter into the black filter cap and assemble onto the brewing chamber.

2 Place the Aeropress on to your decanter or cup, rinse the filter with hot water to remove any paper taste and preheat the vessel. Discard the water.

3 Add 15g of freshly ground coffee and shake gently to level it out.

4 If you are using scales, place the vessel on to the scales and tare. Start the timer.

5 Pour in 250ml of 94°C water to saturate all grounds.

6 Stir immediately making sure there are no clumps or dry patches.

7 Assemble the plunger into the top of brew chamber and pull up a little bit to create a vacuum.

8 Remove from the scales.

9 At 90 seconds of steeping
slowly press the plunger down for 30 seconds until hearing a hissing noise.

10 Swirl, pour and enjoy!

AEROPRESS

(INVERTED METHOD)

Rich, well textured coffee, great for a single serving, great for experiments

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 15g of coffee (medium/fine grind), 250ml of 94°C water, 2 minute brew time.

How To:

1 Place a paper filter into the black filter cap and rinse with hot water.

2 Place the plunger into the chamber, but only slightly allowing maximum amount of room for brewing in the
chamber.

3 Place the Aeropress upside down and add 15g of freshly ground coffee, shake gently to level it out.

4 If you are using scales, place the Aeropress onto the scales and tare. Start the timer.

5 Pour in 30-40ml of 94°C water to saturate all grounds.

6 Gently stir to agitate and break any dry patches, let it bloom for 30 seconds.

7 Add remaining water and stir again.

8 Assemble the cap and push very gently and slowly down on the upside down AeroPress to close the space between the filter and the brewing coffee.

9 Warm the decanter or cup with hot water. Discard the water.

10 After 60 seconds of steeping remove your AeroPress from scales, place your decanter or cup tightly on top of the AeroPress and quickly flip over.

11 Press the plunger down for 30 seconds until hearing a hissing noise.

12 Swirl, pour and enjoy!

ESPRESSO

Rich, smooth, enjoy as a shot of espresso or use as a base for milky coffee

We Like: Double shot: 14-20g coffee (fine grind), 90-96°C water, 50-60ml total brew volume.

How To:

1 Grind your beans to the desired texture.

2 Add the desired dose to a
preheated, clean, dry portafilter.

3 Distribute coffee evenly,
creating a flat surface – this is the key to an even extraction.

4 Tamp your coffee creating a flat and level surface.

5 Remove any loose ground from the rim of the basket.

6 Flush the group head.

7 Lock the portafilter into the group head and start extraction
straight away.

8 Extract your espresso shot
for 22-28 seconds achieving
50-60ml of beverage.

9 Enjoy on its own, or as the
base to your drinks menu.

Top Tips:

1 Coffee tasting too bitter? Reduce the beverage volume by a few ml, or flow time by a couple of seconds.

2 Coffee tastes too acidic?
Increase the beverage volume by a few ml, or flow time by a couple of seconds.

PEAK & WILD FOR BUSINESS

When you choose to serve Peak & Wild coffee in your business, you are choosing far more than a delicious, ethically sourced coffee.

First roaster
to bring Fairtrade espresso
to the UK

First roaster
to achieve Carbon Neutral International Standard

Coffee Excellence
Leading coffee expertise and 3 SCA accredited training campuses

First in the world
to launch a triple certified coffee

Sustainability Pledges
Taking action right now

Climate Best Practice
Coffee supplier and best practice showcase at COP26

A large, independent roastery
Family-owned with the freedom, will and capacity to make great things happen.

Glasgow’s Green Champion 2022
Matthew Algie was recognised at the Glasgow Business Awards for its ‘green initiatives’ throughout 2022, namely our Peak & Wild range of coffees.

Footprint Drinks Sustainability Awards 2022
Peak & Wild was recognised as Highly Commended within the Social Impact category at these prestigious awards.

GET IN TOUCH

*The John Muir Trust is a Scottish charitable company limited by guarantee (Charity No SC002061, Company No SC081620)

Peak & Wild coffee is far more than a delicious, ethically sourced coffee.

Peak & Wild is a freshly roasted, climate positive, Rainforest Alliance certified coffee and we are dedicated to restoring the Rainforests of Scotland and securing the future of conservation.

WATCH THE VIDEO TO FIND OUT MORE

ABOUT PEAK & WILD COFFEE

RESTORING SCOTLAND’S RAINFOREST

But our amazing rainforest is at risk of disappearing altogether. As little as 30,000 hectares remain – a mere 2% of Scotland’s woodland cover.

PROTECTING IRELAND’S WOODLAND

We are helping protect Ireland’s woodland by supporting the Native Woodland Trust with our Gold Corporate Membership.

Their work is dedicated to the ‘protection, preservation and expansion of Ireland’s existing ancient and semi-natural woodlands as well as increasing native woodland bio-diversity through suitable habitat creation and sensitive management.’

Working with The John Muir Trust*, we will help restore over 1000 hectares of Scottish rainforest over the next three years.

The Trust is a conservation charity dedicated to the experience, protection and repair of wild places. They care for around 1,170 hectares of rainforest across four of their properties at Skye, Knoydart, Quinag and the Ben Nevis range.

They work to restore natural processes to establish self-seeding, mature trees and thriving ecosystems.

About the John Muir Trust

John Muir (1838-1914) was the Scot’s born founder of the modern conservation movement.

Muir was passionate about wild places and campaigned to protect them, not just for their own sake, but for the wellbeing of people and wildlife too.

The John Muir Trust works with communities across the UK to inspire greater involvement in wild nature.

The Trust campaigns to protect wild places, speak up for their benefits and they repair & rewild land within their care for the common good.

Acres of wild land cared for by the Trust

People have achieved their John Muir Award since its launch in 1997

RESTORING SCOTLAND’S RAINFOREST

But our amazing rainforest is at risk of disappearing altogether. As little as 30,000 hectares remain – a mere 2% of Scotland’s woodland cover.

WE SUPPORT THE FUTURE OF CONSERVATION

Over the next three years we will help 2,500 young people across the UK & Ireland to achieve the John Muir Award.

To achieve one of the three available awards, young people in the UK are asked to spend between 25 and 125 hours on 4 goals: Discover, Explore, Conserve, Share.

Awards can be taken as individuals, families, schools and community groups. Our customers can champion the John Muir Award in their local area.

You can find out more information and the latest updates on our John Muir Award progress here.

IT DOESN’T STOP THERE. PEAK & WILD COFFEE IS ALSO…

CLIMATEPOSITIVE

That means we double our carbon offsetting, to have a positive – not neutral – impact, on the planet. All the while striving to minimise the emissions in the first place.

RAINFOREST ALLIANCE

We underpin every coffee with Rainforest Alliance certification. This helps secure a better future for people and the planet.

PEAK & WILD FRESHLY ROASTED PROMISE

You’ll receive your coffee beans within 2 weeks of roasting.

You’ll find our ‘roasted on’ date on every pack.

BREW GUIDES

MOCCAMASTER

A medium body, consistent extraction, great for sharing

You Will Need: A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 45g of coffee (coarse grind), 750ml cold filtered water, 5-7 minute brew time.

How To:

1 Fold the edge borders of the filter paper.

2 Place the filter paper in the brew basket and rinse by pouring hot water over the filter, to avoid any paper flavour residue.

3 Add 45g of freshly ground coffee and shake gently to level it out.

4 Pour 750ml of cold water into the water chamber.

5 Switch the machine on to activate the brew.

6 After 5-7 minutes your brew will be ready.

7 Swirl, pour and enjoy!

FRENCH PRESS

Rich texture and heavier body, great for sharing with a larger group

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 45g of coffee (medium/ coarse grind), 750ml of 94°C water, 4-6 minute brew time.

How To:

1 Pour some hot water in to the vessel to preheat. Discard the water via pouring spout.

2 Add 45g of freshy ground coffee and shake gently to level it out.

3 If you are using scales, place the French Press on scales and tare. Start the timer.

4 Pour 150-200ml of 94°C water to saturate the whole bed evenly and stir to break any dry patches or clumps.

5 Add the remaining water and stir again.

6 Set the plunger in place and let it steep for another 3-5 minutes.

7 Gently press the plunger down until the mesh filter reaches just above the coffee bed.

8 Pour and enjoy!

DRIP BREW

A pleasant body and balanced single cup method

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 20g of coffee (fine/medium grind), 330ml of 94°C water, 2-3 minute brew time.

How To:

1 Fold the edge borders of the filter paper.

2 Place the filter into the cone and place on the brew jug or cup.

3 Rinse the filter paper with hot water, this will remove the paper taste and preheat the vessel. Discard the water.

4 Add 20g of freshy ground coffee and shake gently to level it out.

5 If you are using scales, place the vessel on the scales and tare. Start the timer.

6 Pour 40-60g of 94°C water to saturate the whole bed evenly and let it bloom for 30 seconds.

7 Start adding the remaining water in a slow manner in a spiral pattern (2-3 minutes total brew time).

8 You can add some extra agitation by gently stirring with a spoon.

9 Swirl, pour and enjoy!

CHEMEX

A clean, light to medium brew, tea-like body, great for sharing

You Will Need: Hot but not boiling water (92-96°C) to brew. If freshly boiled leave to stand for approx. 1 minute. A ratio of 60g of coffee to 1 litre of water is a good place to start, you can adjust the dose to get the result you prefer.

We Like: 30g coffee (medium grind), 500ml of 94°C water, 3-5 minutes brew time.

How To:

1 Fold the Chemex filter paper and place the triple layer to the spout.

**Working with The John Muir Trust*, we will help restore over 1000 hectares of Scottish rainforest over the next three years.**

CLIMATE
POSITIVE

3 Rinse the filter paper with
hot water, this will remove the paper taste and preheat the vessel. Discard the water.

7 Start adding the remaining
water in a slow manner in a
spiral pattern (2-3 minutes total brew time).

8 You can add some extra
agitation by gently stirring with a spoon.

2 Rinse the filter paper with
some hot water, this will also
warm the Chemex.

3 Discard the water from the
Chemex by gently pouring the water from the spout, you will not need to remove the filter paper.

7 Start adding the remaining
water in a slow manner, in a
spiral pattern (3-5 minute total brew time).

9 At 90 seconds of steeping
slowly press the plunger down for 30 seconds until hearing a hissing noise.

2 Place the plunger into the chamber, but only slightly allowing maximum amount of room for brewing in the
chamber.

2 Add the desired dose to a
preheated, clean, dry portafilter.

3 Distribute coffee evenly,
creating a flat surface – this is the key to an even extraction.

7 Lock the portafilter into the group head and start extraction
straight away.

8 Extract your espresso shot
for 22-28 seconds achieving
50-60ml of beverage.

9 Enjoy on its own, or as the
base to your drinks menu.

2 Coffee tastes too acidic?
Increase the beverage volume by a few ml, or flow time by a couple of seconds.