Since 2018, Gianni and Maria Pia have grown premium organic almonds - Filippo Cea and Genco - in Arcadia’s sea‑kissed orchards, combining meticulous care with Apulia’s unique terroir for outstanding taste.

Tregothnan’s Cornish estate hand‑harvests stalk‑on chamomile for a golden, apple‑sweet, caffeine‑free infusion with a fuller, whole‑plant flavour.

Brades Farm in the Forest of Bowland blends Jersey and Holstein–Friesian milk based on lab analysis to target consistent protein and butterfat for coffee, alongside high animal‑welfare standards and methane‑reduction initiatives.

Summerdown grows organic English Maillette lavender on a biodiversity-rich Hampshire estate, producing a clean, balanced floral profile shaped by careful agronomy and a living landscape.

Obubu Tea Garden in Wazuka (Kyoto) makes matcha from sencha leaves shaded for three weeks and
stone‑ground into a fine powder for a vivid green, creamy cup with pronounced umami- led by Akihiro “Akky” Kita, who runs training and internships to share tea craft globally.

From Chisui, Nantou (500m), this Great Taste 2019 oolong was harvested on 22 April 2018 and made on 24 April (V3). It opens with white-floral aromatics, moves into a buttery sweetness, and finishes clean with citrus. Iron-rich red clay soils and small-batch processing give it its clarity and poise.

Summerdown’s Colman family grows heirloom Black Mitcham peppermint on a biodiversity‑rich Hampshire estate and barrel‑ages its peppermint oil back into the leaves for a clean, intensely refreshing cup.

The first in the UK to develop an innovative and sustainable solar evaporation process, the Isle of Skye Sea Salt Company uses only the sun and the wind to unveil delicious, award-winning sea salt from the unique mineral rich waters of Skye.

Santana panela is a whole‑cane sugar made by five local trapiches in Boyacá, Colombia (supporting
~30 families), delivering caramel‑leaning sweetness without the flavour‑stripping steps of refined sugar.