About The Shellby Company LTD

We are a very small team of coffee lovers and the 1920's era. Our mission is to take your taste buds on a journey with us with our fabulous coffee blends.  We have 2 mascots here. Tommy the tortoise & Ada the cross breed dog. They are always here to brighten our days. We are newly established, this year (2021) infact. 

We do not offer our coffee in an "instant" format. Filter coffee has more of an authentic taste experience in comparison to instant coffee


  • Various Blends available 
  • Flat Rate Shipping
  • Friendly & Approachable


Top 3 Coffee Origins 



A small country with around 125,00 coffee growers that produces an impressive 210,000,000 kilos of coffee, accounting for 40% of its agricultural export. More than 270,000 hectares are dedicated to coffee production in 8 main growing regions, 5 of which are volcanic. These are spread across the country and most of the coffee is grown around 2000 metres above sea level.



Kenya produces washed Arabica coffee, mostly of the Bourbon variety, with some robusta being grown. There are four main growing regions with the main area being between Mt. Kenya and Nairobi. Production seems to be split between smallholders organised into cooperatives and the larger plantations.



The largest and probably the most well known producer of coffee in the world. Brazil which has a population of over 200 million people and employs easily 5 million people in the coffee industry. This beautiful country produces a gigantic 40-60 million bags (60KG bags) of coffee each year. That is over 2.5 billion KG of coffee coming from 3 billion coffee trees and this accounts for a third of the world's coffee production.

Fantastic information about the world of coffee

Here you will find fantastic information about the wonderful world of coffee. Coffee is our passion, it is our "thing" and we would love to share with you a little of what we know about this wonderful drink. If you are interested in reading all about coffee then this is the place to be. So, go and make yourself a delicious cup of coffee and sit back and enjoy the read.

The coffee tree (or technically plant) is an evergreen shrub which belongs to the Rubiaceae family and grows in countries all over the world between the tropic of Cancer and Capricorn. Once the tree is about three years old it will start producing coffee. There are many different types of coffee species with the two most popular being Arabica and Robusta. Arabica (Coffea Arabica) accounts for 75% of the world's total production. Robusta (Coffea Canephora), which is mostly grown in West Africa and Asia (especially Vietnam) has a much bigger yield compared to Arabica and a higher caffeine content. Both species can grow up to 10 meters tall but are usually kept low for harvesting reasons. Arabica is self pollinating and the Robusta tree requires cross pollination.

Typica - Typica is considered the original base for Arabica and many other varietals have been formed from this. It grows to 3.5 - 4 meters in height and has a very low production. Typica is considered to deliver excellent coffee.

Bourbon - Similar quality of coffee as Typica, Bourbon originates from the Reunion Island and produces slightly more coffee than Typica. Best results are achieved when Bourbon is grown around 1,000 - 2000 meters altitude. Really delicious coffee!

Caturra - This smallish tree requires a lot of TLC but in return Caturra gives higher yields and a good cup quality. This is a mutation of Bourbon. Caturra can grow relatively low (450 - 1,700 meters) and can grow at higher altitudes but will result in lower production volumes.

Catuai - A cross between Mundo Novo and Caturra, this tree is short and keeps hold of the fruit so is liked by farmers who are exposed to strong winds and rain. Catuai is widely planted in Brazil.

Mundo Novo - An almost Brazilian tree as it was first discovered in Brazil in the 1940's and it is well suited to the altitude of Brazil. This natural hybrid between Typica and Bourbon has a high yield, about 30% more than Bourbon, and has a high resistance to disease.

Heirloom - This is kind of a catch-all name for the ancient varietals as there are so many... in Ethiopia for example, there are believed to be thousands of different varietals!

Maragogype - Characterised by the very large size, Maragogype is a mutation of Typica which was discovered in Brazil and has the nick name 'Elephant beans'.

There are many more such as Geisha, SL28 and Kent.

During the dry season coffee will be harvested from the coffee trees. The ripest coffee cherries obviously produce the finest coffees and this is usually when the coffee cherries are a beautiful red colour. When you think that a coffee cherry contains two seeds and we need about 100 coffees beans to make a double shot of coffee... it is quite a bit of work!

Once the harvesting period starts, which is usually September to March north of the equator and April and May south of the equator, the workers go through the coffee plantation to harvest coffee cherries. Coffee is usually harvested by selective picking or stripping.

Selective picking involves picking only the ripest cherries and is very labour intense. Pickers often go to the same tree multiple times. Stripping is done when the cherries are sorted afterwards and unripe cherries are discarded (or sold separately) - this is often done in Brazil where the cherries mature at the same time and the volumes are extremely large. Coffee can also be collected by harvesting machines which shake the coffee trees.

Every 100kg of coffee cherries produce around 15kg of coffee.

Once the coffee cherries are harvested we need to process them so that we end up with green coffee that is ready for export and roasting. The outer skins of the coffee cherry are removed and the slimy muscilage is dried and removed so that we end up with a green coffee bean. It is then important that the green bean has the correct moisture content to enhance storage conditions. There are various processing methods to do this.

Wet method - This is the most common method, also called the washed method. The coffee cherries are immersed and washed in water and then left to dry. During washing the ripe and green cherries sink and the overripe and underdeveloped cherries float. This is separating the floaters. The coffee cherries are usually fermented in water for 24 to 36 hours. Washing the cherries in water produces clean coffees with a good acidity and a good body.

Dry method - Also called the natural or unwashed method. This method is often used in regions where water is limited. The coffee cherries are dried in the sun on patios or rooftops. The harvested cherries are sorted and cleaned to remove the cherries that might be unripe, overripe or damaged. The cherries are usually dried for two weeks but this very much depends on the local method. Some plantations use machine drying.

Semi-dry method - This has many names such as pulped-natural, wet hulled and semi washed. In Indonesia it is called Giling Basah which means wet grinding. This method involves depulping the cherries followed by drying.

We Recommend

| Our Best Sellers |

Tommy's Blend

From £8.95

coffee beans from Brazil and El Salvador and roasted it in a way to bring out the natural sweetness.

Ada's Blend

From £8.95

A medium bodied espresso of soft acidity, with a maple syrup sweetness and hints of pecan.

View in the shop

Lucys Blend

From £8.95

A sweet and complex blend with a velvety body, resulting in a vibrant espresso with berry and stone fruit aromas.

View in the shop


What they're saying about us

Loving the "Tommy" Blend flavour, cant wait for more to be released! BTW loving the site.


I purchased ada's blend, you can really taste the flavours especially the toffee. Will defo be ordering again soon.


I got Tommy blend, really love the packaging and the coffee, my new fav coffee



Contact Us


23 South Street, South Molton, EX36 4AA

Open Hours:

10AM - 4PM


01769 599 991