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El Diviso
Colombia
Like the Pink ‘Bourbon’, Ombiglon is a new varietal found (or selected) in Huila, Colombia; and genetically, both of these trace back to Ethiopian landrace (despite Pink Bourbon sounding like part of the Bourbon family). This is the best coffee we’ve released so far, read the absolute journey it takes on its post harvest processing on the product page!
In the cup, there’s an overwhelming set of sensations, on the nose, there are layers of raw cacao, tropical fruit and hints of bright gooseberry/passionfruit. In the cup, the profile is always changing from boozy rich chocolate cake textured to almost mascerated berry with a long floral finish, and sparkling acidity as the cup cools. We only offer this coffee as a filter roast.
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Rachia
Ethiopia
papaya
blackberry jube
lemongrassWe love the complex, tropical quality of coffees from Aricha, and have bought this lot Rachia each year since 2021. This classic natural Yirgacheffe gives us sensations of macerated berry & apricot with layers of complex candy sweetness, and a soft clove/spice finish.
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El Motmot Decaf
Mexico
baking chocolate
brown sugar
fruit minceLong gone are the days of Decaf being bad. This Mountain Water processed coffee is exceptionally well balanced; spicy and rich enough to cut through milk, but clean and sweet enough to make a delicious black coffee.
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Single Origin
Roaster’s Choice
Want delicious fresh coffee? Our team roasts a selection of single origins for espresso or filter each week, let us choose something delicious and fresh for you!
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Bela Vista
Brazil
black forest cake
mandarin
candy flossThis is our fourth year buying this Anaerobic processed Yellow Catucai; expect big complex sugary sweetness with a touch of bright citrus and pineapple candy.
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El Desarrollo
Colombia
toffee apple
blackberry
apricot jamThis mixed Caturra/Colombia lot provides intense body and sweetness; malt & toffee, with refreshing apple & berry acidity, which makes for a juicy black coffee, while providing intense sweetness when roasted as the backbone of our Strider blend.
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Cata 82
Colombia
blackberry
raspberry lemonade
peach teaThis lot was collected and processed by Cata Export, each of the producers involved supplied Caturra coffee cherry grown on their farms. All the fruit was processed in the same fashion: one day of rest after pulping, then 70-80 hours of anaerobic fermentation. This method highlights a pronounced lemonade/passionfruit acidity on top of some toffee sweetness, we love this coffee as a filter or long black, or as a short milk drink.
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Harosema
Ethiopia
raisin
apricot
milk chocolateThis is our first year buying Harosema, but our fifth buying from Gizaw Washing Station, in the Hambela Wamena, we bought this coffee primarily as part of our Strider and Moonface blends, but have seriously enjoy it as a single-origin coffee as well; buttery and floral as a black coffee, sweet and body-forward enough to cut through milk.
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Rachia Washed
Ethiopia
baked rhubarb
bergamot
brown sugarWe love the complex, tropical quality of coffees from Aricha, and have bought coffee from Rachia each year since 2021, but this is the first washed coffee we’ve bought from them. This classic Yirgacheffe profile gives us sensations of mixed berry & stonefruit with layers of complex tea florals and sweetness.
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Chebega Washed
Ethiopia
toffee
mixed berry
lemonadeWe have bought naturally processed from Chebega in the Hambela Wamena Woreda before, and while looking for a replacement for the Dikitu in our Moonface blend, this washed lot stood out. Expect buttery and caramelised sweetness, some red and black berries, peachy florals and a light citrus finish.
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São Silvestre
Brazil
dark chocolate
hazelnut praline
papayaWe were looking for a replacement component in our Strider blend, and this estate lot from the Andrade brothers stood out as an easy selection, and has quickly become a staff favourite as a single-origin coffee too.
This mix of Bourbon and Catuaí derivatives produces dark chocolatey sweetness, some clean macadamia and hazelnut texture, and light, slightly tropical fruit; excellent as a classic espresso or delicious milk drink.
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Flor y Nata
Nicaragua
peanut brittle
Fuji apple
marmaladeIt’s been some time since we had a coffee from Matagalpa, but this lot, called Flor y Nata (Spanish for Cream of the Crop), is making us fall in love all over again. The profile is nutty/toffee forward, with a mix of cooked citrus, apple acidity and light vanilla florals to finish. We love it both black and with milk.