New Collection
See our selection of amazing coffees from all over the world.
Altitude: 1050 - 1100 MASL
Preparation: Natural
Location: Nova Resende, South of Minas, Brazil
Variety: Catuai
Profile: Toffee, Apricot, Toasted Almonds
For this year's harvest we decided to source a naturally processed coffee as we were craving that delicious sweetness that compliments milk so well. Bursting with the classic milk chocolate flavours you always get from a Brazilian coffee but you can also expect a hint of toffee and apricot to make this an all day, every day coffee.
We love Brazilian coffees for the way they work so well across all brew methods and brew styles. There's a reason they're such a consistent crowd pleaser!
Altitude: 1900 - 2100 MASL
Preparation: Washed
Location: Taferi Kela, Sidamo, Ethiopia
Variety: 74112,74158 & Enat Buna
Profile: Peach, Caramel, Cocoa, Cranberry
This particular lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station. It’s a classic washed Ethiopian coffee: First depulped, then fermented for 24-36 hrs depending on the temperature. Fermentation happens in concrete basins topped with water. It’s a low oxygen but not completely anaerobic environment. Next it was washed and floaters/defects removed. Then 8-15 days on raised, covered drying beds followed by rest time in the warehouse to stabilize the coffee and reach the correct moisture level.
This beautiful, delicate coffee is one for the filter coffee enthusiasts. Clean, fruity and bright with beautiful peach and cranberry notes along with a subtle almost dark chocolate like body. This coffee is amazing on V60 or any other kind of pour over brewer
Altitude: 1700 - 1850 MASL
Preparation: Fully Washed
Location: Alto del Obispo, Huila, Colombia
Variety: Caturra, Colombia, Castillo
Profile: Chocolate, Raspberry, Caramel
Whilst Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from the areas around San Agustin (such as this lot) are the growers themselves. Coffee farming within the region is overwhelmingly small-scale. Indeed, approximately 80% of producers from the region farm coffee on less than 3 hectares of land. These small farms are tended by individual families with labour only rarely being contracted out, which leads to more thorough and intensive management practices and great pride in the final product – which is, itself, an extension of the family.
We love this coffee as a drinkable, daily espresso. A little lighter in body and sweeter than our Brazilian offering. Think more caramel and chocolate rather than nuts and chocolate. Versatile when it comes to brew methods and definitely firmly in the crowd-pleaser category!
We know that every coffee shop, restaurant and hotel are different so we always do our best to deliver beans, training and equipment that will best suit you and your customers.
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