Coffee That Plants Trees in Ireland

Every case of Woodland Coffee funds the planting of native trees in our woodland in Pallasgreen, Co Limerick. These trees help restore natural habitats, improve biodiversity, and capture carbon—creating long-term benefits for the environment. It’s a tangible, local climate action story that your employees and visitors can connect with every day.

By choosing Woodland Coffee, your office coffee break becomes more than just a moment of enjoyment—it becomes part of Ireland’s reforestation movement.

Why Partner with Watermark Coffee for Your Office

When you choose Woodland Coffee with Watermark Coffee’s machine rental service, you get far more than beans and a machine—you get a complete, supported solution trusted by businesses nationwide:

• Exceptional Customer Service – Friendly, responsive, and personalised, with account managers who know your business.

• Dedicated Account Support – No call centres; you deal directly with someone who understands your coffee needs.

• Premium Coffee Equipment – Choose from trusted brands like La Marzocco, Rancilio, La Cimbali, and Gaggia.

• Flexible Office Coffee Solutions – From small teams to large corporate offices, we tailor machine rental plans to suit you.

• Nationwide Coverage – Serving Dublin, Cork, Limerick, Galway, and everywhere in between.

• Reliable Technical Support – Our nationwide team of technicians keep your coffee flowing with expert maintenance and repairs.

• Award-Winning Coffee – Speciality-grade Arabica blends that have earned recognition from Great Taste and Blas na hÉireann.

• Barista Training & Consultation – We train your team to make the perfect cup, every time.

• Authentic Irish Sustainability – Proudly BCorp Certified, Guaranteed Irish, and winners of the 2025 Guaranteed Irish Sustainability Champion Award.

• Responsibly Sourced – All coffees are sustainably sourced directly from farmers and carry Rainforest Alliance Certification.

• Proven & Trusted – 5-star ratings from businesses nationwide.

The Complete Office Coffee Package

We make it simple to get started: choose your Woodland Coffee blend, select the ideal coffee machine for your office, and let our team take care of delivery, installation, and ongoing support. From a compact bean-to-cup machine for small offices to a high-capacity espresso setup for busy workplaces, we have the perfect fit.

Make Every Cup Count

Serving Woodland Coffee in your office is more than a daily perk—it’s a statement of your company’s commitment to sustainability and community impact.

Ready to combine great coffee with a greener future?
Contact Watermark Coffee today to arrange your office coffee machine rental and start serving Woodland Coffee that grows Ireland’s forests with every cup.

A flat white on the other hand is made in a 6fl oz (177ml) cup or if it’s a takeaway cup then 8 fl oz cup (236ml) with a shorter double shot poured to 40ml – 50ml. The same amount of coffee (18g) is used which means that the espresso becomes a ristretto (or restricted espresso). Foamed milk steamed to a micro foam texture is added.

The result in a stronger sweeter milk based coffee drink; its tastes stronger that a standard latte as the ratio of coffee to steamed milk is higher and sweeter because the double espresso is shortened. The richer sweeter flavour of the espresso is dispensed at the beginning of the espresso extraction.

So why are they so popular?
The term flat white has been around in Australia and New Zealand since the 1980’s but it has really become more popular here to reflect the changing style of coffee beans in use in terms of lighter roast profiles and higher quality arabica coffee beans used.

Flat whites are an ideal way of showcasing the flavours of speciality grade arabica. With our Djouce blend of Woodland Coffee the nuanced flavours of soft spice and chocolate make a great companion to textured micro foam that allows for a wonderful tactile sensation as coffee infused micro bubbles burst in the mouth. Wonderful!

1 Origin

There are over 70 counties that produce coffee and these are located between the tropics Capricorn and Cancer and the largest producer is Brazil at 2.6m tonnes followed by Vietnam at 1.5m tonnes.  The coffee that ends up in our espresso based drinks is principally grown from the two plant varieties of arabica and robusta, for the most part high end speciality coffee tends to be dominated by beans from arabica plants.  The most recent addition to the Woodland Coffee family is Tibradden coffee which is a single origin arabica coffee from Kenya.  Crone and Djouce coffees are blends that includes arabica beans from Brazil, Honduras, Costa Rica Sumatra and Ethiopia.

The methods of farming coffee impact the colour of coffee, for example our Tibradden coffee is prepared using the washed method, which gives it a crisp feel, a bright and fruity flavour with a sweet aftertaste.

Indian malabar coffee beans have the unique attribute of being allowed to dry under the humid monsoon winds which lightens the coffee bean and reduces the acidity giving it a spicy nut flavour.

Brazilian coffees on the other hand tend to be grown at lower altitude which gives it an earthy, rustic taste and brown colour.

2 Quality

There is no uniform standard grading framework across the coffee producing world; different countries govern their own grading system and these include aspects such as screen size (size of coffee bean), altitude, number of defects, or botanical variety.  All of our Woodland coffees are made from 100% arabica coffee of speciality grade., As our coffees come from several different coffee producing nations, we continually monitor the consistency of the coffee bean size to ensure uniform roasting, a low level of defects (such as broken beans).   Most importantly though is by the constant tasting of our coffees on a daily / weekly basis.

3 Altitude

Altitude has a powerful impact on the quality of coffee, typically most high quality coffees are grown at altitudes of over 3500 feet or 1060 meters above sea level (masl).  The reason why elevation matters is that the beans grow more slowly creating more flavour.  Unfortunately, the higher the altitude, the more difficult it is to farm and consequently the more expensive the coffee tends to be.

4 Roast

The roasting process has the largest impact on the colour of the coffee and the longer the coffee is roasted the darker it gets.  A Lighter roast retains more of the original flavour that the coffee has to offer. It contains multilayers of flavors with acidic brightness that gives fruitiness and sweetness to the coffee. It also has a lighter body because it hasn’t been roasted long enough to produce caramelized oils and sugars.  The key here is getting that balance right, coffee without body can taste bland and overpowered by milk and added water in the case of Americano.  Our Woodland coffees are a combination of light to medium roast coffees but with enough body to work well in espresso based beverages.

If you would like to find out more, please drop us a line on info@woodlandcoffee.ieor call us on 01 4666000.

Research conducted by the John Hopkins Institute (as well as a host of other studies) points to the positive impact of antioxidants in coffee as well as the effect caffeine has on our body’s health.  In summary, some of the findings are:

You could live longer

Having 2 cups of coffee daily reduces inflammation in the body which reduces the instances of heart failure, kidney disease and type 2 diabetes.

Parkinson’s disease

Regular intake of caffeine also reduces the instance of Parkinson’s disease and improves mobility with those who suffer from the condition.

Coffee helps to protect your liver

Research shows that coffee drinkers are more likely to have liver enzyme levels within a healthy range than people who don’t drink coffee.

Alzheimer’s disease and dementia

2 coffees a day may provide significant protection against developing the condition. Research has found that women aged 65 and older who drank two to three cups of coffee a day were less likely to develop dementia in general.

Stronger DNA

Research shows that darker roasted coffee strengthens DNA reducing breakage which helps to ward off cancers and a host of other nasties.

Coffee makes us feel good

Feeling good helps prevent suicide, depression and other neurological conditions.

Research from Harvard School of Public Health recommends that coffee should be considered as part of a healthy diet rather than as a prescribed cure to a medical condition.  So how much coffee is enough or too much?  Personally, I think that when we listen to our bodies, the answer becomes clear.  For me, 2 double shot coffees a day before midday is good for me.  For others that might be less or more.  Our body’s ability to process caffeine seems to vary considerably with some people happy to drink a double espresso before heading to bed for the night.

The Tibradden blend is a single origin coffee sourced from the Kirnyaga region of Kenya on the slopes of Mt Kenya.  The coffee is a high grade ’85’ Arabica coffee bean.  This coffee has been sourced ‘direct from farm’ which is located 1,600–1,700 meters above sea level.  Here the temperature is cooler allowing for a slower growth of the coffee cherries, and with less interference from pests such as coffee leaf rust and coffee berry bore makes for better quality coffee with less inherent defects.

The acidic soil in the highlands of central Kenya with just the right amount of sunlight and rainfall provide excellent conditions for growing coffee plants. Coffee from Kenya is of the ‘Colombia mild’ type, and is well known for its pleasant aroma with notes of cocoa. High grade coffee from Kenya is one of the most sought-after coffees in the world.

Sourcing the coffee ‘Direct from Farm’ bypasses the large coffee exchanges to ensure that a better price is paid to the farmer as the coffee is less commoditised.

The roast profile of the Tibradden blend is light and the tasting notes feature a good body with winey, milk chocolate and floral notes and a slight citric acidity.

We are very excited about this new blend that gives a different dimension to our range in the form of a single origin light roast coffee.  If you would like to try, let us know by dropping us a line at info@woodlandcoffee.ie

Broadly speaking, in terms of coffee making in Ireland, water is divided up between ‘hard’ water and ‘soft’ water.  Hard water is richer in minerals like calcium and magnesium and occurs as ground water percolates through limestone and chalk rock.  The good news is that consuming hard water is not harmful to human health but it does affect the flavour of coffee and your equipment for making coffee, be that a kettle or a coffee machine.  Rain water is ‘soft’ water and only becomes hard as it picks up calcium and magnesium before making its way to your tap.

But how does this affect the taste of my coffee?

Areas with notably softer water will most probably enjoy a slightly lighter tasting coffee whilst those in hard water areas may find their coffee stronger and punchier. This is mainly because the flavour compounds in coffee cling to the minerals in the water.

If the water is too soft, the resulting cup can lack clarity and taste quite bland – if the water is too hard the flavour can become muddied and over-intense.   When coffee equipment is being installed or serviced, a water filter is usually fitted to treat or soften the water.  The primary motivation is to protect the coffee equipment from damage as the longer water is boiling the more calcium is removed from the water and the calcium deposits are left in the machine.  These deposits will eventually clog the pipes and valves and reduce the effectiveness of the coffee equipment..  So it’s a balancing act, we want water softened so as to preserve the health of the coffee equipment but not so soft that it leads to bland flavoured coffee.

If your coffee making is mainly happening from home then try using a simple filter jug to remove some of the calcium and judge for yourself how the flavour is affected, it’s a bit of trial and error  but  it will add a further nuance to the flavour.

If you have a coffee machine that is starting to show signs of slowing down (reduced steam pressure, reduced water flow from the brewing group or a leak occurs), there’s a good chance that calcium is building up in the machine reducing the effectiveness of valves, boilers and elements.  There are some critic acid based solutions that you can buy for home machine and by following the instructions these can reduce or remove the problem; for commercial coffee machines, by the time you notice a problem, the calcium has built up considerably so more drastic action is required.

If you would like to find out more about matching your water to Woodland Coffee, or what water filter is ideal, or if you need your commercial coffee machine descaled then please let us know,

Increased Consumer knowledge

Today, a cup of coffee is a lot more than a ‘pick me up coffee fix’ and is now seen by many as an experience akin to unwrapping a present.  The anticipation, the evaluation, the opinion;  consumers have a lot more experience and understanding on what coffee they like and how they like it.  Coffee has evolved from being a basic hot beverage into a fully blown social experience that is full of nuance.  Quality is being demanded at every turn, from the beans, to the coffee machine, to the barista.  Each part of the equation needs to be working well with each other in order to deliver the best.

Independent Coffee Shop growth

Historically we were a nation of tea and instant coffee drinkers, along came big chains like Starbucks and Costa that fitted their stores out with sofas and free wifi and the coffee shop was transformed into a cool place to hang out.  Over the past two decades we have seen the coffee shop transformed into a social hub where friends meet and people catch up and for many people, the cafe has replaced the pub as the venue of choice.  Increasingly we see more independent cafes emerge with vibes of thought leadership and different offerings; whether you subscribe to their philosophy or not, it’s definitely a thing and worth considering.

Demand for High Quality Coffee

Twenty years ago, espresso based drinks were only available in high-end coffee shops. Fast forward and there’s an overload of coffee shops, and the availability of quality coffee has expanded into our pubs and retail stores. It seems everywhere has to ensure their coffee is quality, otherwise no-one will buy it.

As a result, coffee businesses have ramped up innovation to cater to the growing consumer demands by trialing new methods, as well as revisiting old ones, aiming to create more distinctive and new flavour profiles.

Ethical Consumerism

A lot of the world’s coffee comes from developing countries, so sustainable coffee is high on the agenda. These agreements provide better deals for the coffee farmers and their communities. Although products that are Rain Forest Alliance certified are more expensive, ethically minded coffee consumers are willing to pay the premium.

The modern consumer wants their purchases to make a difference. This theme is well recognised with businesses who invest in recyclable cups and packaging, as well as sustainable infrastructures gain much better traction and loyalty from their customer.

In conclusion, coffee consumption has enjoyed unprecedented levels of popularity with real and sustained interest from all ages and societal groups. Woodland Coffee is a high grade speciality coffee with super sustainability credentials which have really engaged our customers and consumers alike.since it was launched in October.  Like to find out more about how Woodland Coffee can propel your business forward? Just drop us a line, we’d love to hear from you.

Using freshly ground coffee beans delivers freshness, a great aroma and most importantly, a vibrant flavour.   Grinding coffee just before using it helps to reduce the oxidisation process allowing you to get the best flavour from the coffee beans.

How should coffee be ground?

There are lots of different ways to grind coffee, from bashing it up with a pestle and mortar, to throwing it into a food blender or preferably using a burr grinder.  Ideally we are looking for uniformity of grind size to allow the water react in the same way with all of the coffee being brewed.  This makes the burr grinder the preferred choice as each coffee bean must pass through the blades which are set at the same distance from each other which gives that uniform grind profile.  Whether you choose a manual hand burr grinder or a fancy electronic one, that’s a matter of personal preference and hand strength!

Why does grind size matter?

The coffee grind affects the time the water is in contact with the ground coffee and hence the length of time allowed for the chemical reaction between the two.  The grind profile will affect the speed at which the water passes through the coffee picking up flavour.  A fast extraction of coarsely ground beans will result in nothing more than tasteless coloured water and a slow extraction through very finely ground beans creates burning and an over extracted flavour, so it’s a bit like Goldilocks and the Three Bears, we need to get it just right!

What size should the coffee be ground to?

Now, it really depends on how the coffee will be brewed.  For espresso machines, a good rule of thumb is that the  grind profile needs to deliver an extraction time of approximately 25 seconds including pre-infusion; so from the time you press the button to the time you have extracted a 40ml shot of coffee.  As the water is forced through the coffee at pressure for a short amount of time, the coffee grind needs to be fine so that all of the flavour is extracted.  A useful guide is comparing the coffee grind to the texture of fine table salt.

For a French Press or Cafetiere, the coffee is immersed and steeped in the water for up to 6 or 7 minutes so a coarser coffee grind is acceptable to avoid getting an over extracted flavour from the coffee and a build up of coffee ‘silt’ in the cup.  For me a useful guide is a texture similar to that of granulated sugar.

For other types of filtered coffee like V60 drip or aeropress there is good scope for experimentation but I like a fairly fine grind similar to or a little courser than what I would use for espresso; something like fine sea sand.

Coffee that is freshly roasted or has a different roast profile will react differently when ground in a grinder so there are no hard and fast rules which leads to loads of scope for experimentation and fun!

Espresso machine

For me this is my favourite way of making coffee.  My first coffee of the day is Americano and I look out for a grind profile that feels a bit like grains of salt to touch and has an extraction time of approximately 25 including pre-infusion. I add water that is ‘off the boil’ or around 90 degree into the espresso shot.   I use Crone or Djoice whole beans.  Pure bliss!

Cafetiere / French Press

This is my weekend treat as it takes a bit longer.  The trick here is to leave the coffee brew for 4 minutes before you plunge and another couple of minutes after you plunge.  The coffee is immersed in the water and the flavour seeps out of the coffee giving a stronger bolder flavour.  Again use water that is off the boil and the grind should not be as fine as for your espresso machine; coffee that has the consistency of granulated sugar is best here.  I like to use pre-ground Djouce blend as the citrus notes are more pronounced with the longer brewing time.

V60 / Pourover Brewer

The coffee from a V60 is lighter in body as the water passes through the coffee in the filter paper as it’s poured so the drink is more ‘tea like’ in terms of mouthfeel.  The resulting drink is lighter but there is real clarity of flavour, if you use a French press it may take a little getting used of but I find I like it later in the day or after a meal.  I like to use either Woodland coffee blend as both taste really great.

Aeropress

The Aeropress is a combination of immersion coffee (like French Press) and filter coffee using the air pressure from the plunge to help extract the coffee flavour.   What’s nice is that it’s a really quick way of making coffee and there is loads of scope for experimentation.  Again use water that is off the boil and pre-infuse the coffee first by pouring 40ml or 50ml into the coffee and leave for 30 seconds before adding the rest of the water and plunge slowly (between 15 – 30 seconds).  The result is a clean balanced flavour but with a little more punch.

For me, I like experimenting and messing around with different ways to bring out the range of flavours in the coffee.  Our Woodland Coffees are available in 500g recyclable bags of whole bean or ground coffee, give them a try and perhaps you’ll find your perfect cup!

Consisting of 2 individual blends, these magnificent, bold flavours were created to actively address the threat of climate change by planting trees in Ireland while also producing fantastic coffee that does not cost the earth! While each of the blends has their own unique flavour, together they are a captivating collection which delivers a lasting legacy for generations for come. This month we’re turning our attention to the Djouce blend.

THE DJOUCE BLEND

The Djouce blend gets its name from the Djouce Wood. Located at the foot of Djouce Mountain in County Wicklow, Djouce Wood is a haven for biking and hiking with miles and miles of trails to get your heart rate up and clear the mind.

The Djouce blend is made from 100% premium Arabica beans sourced from Central America and Sumatra. It has a medium to full profile. The Djouce blend has a syrupy mouthfeel with milk chocolate sweetness, baking spice with a long finish. Perfect!

As well as tasting amazing the Djouce blend is rainforest alliance certified which means that the coffee is grown and harvested in the tropics by farming communities in an environmentally, economically, and socially sustainable way. This creates a better future for people and nature by making responsible business the new normal.

Our coffee bag is also 100% recyclable. It truly is a coffee without compromise.

To try the Djouce Blend for yourself you can purchase both beans and ground options in our online shop today. You can also call us to arrange a coffee tasting for your office, restaurant, café and hotel.

Don’t forget the more coffee you drink the more trees will be planted. Your small choice today will have a lasting legacy for future generations!