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How to get the most out of your pourover coffee

How to get the most out of your pourover coffee

January 19, 2022 4 min read

There are many factors that lead to achieving a well balanced cup of coffee that’s as close as possible to how the farmers, producers and roasters intended. We’ve put together a few recommendations to level up your pourover game and brew consistent, delicious coffee.
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Tom brews our Colombia Javier Rubio

Tom brews our Colombia Javier Rubio

January 18, 2022 3 min read

There’s an elegance and versatility to the Javier Rubio that, in my eyes, makes it the perfect all-rounder brew. While I enjoy the rollercoaster ride of a wild, fruity natural as much as anyone, there’s a reason why washed Colombians are so exulted within specialty coffee.
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Madeline brews our Nicaragua El Madroño

Madeline brews our Nicaragua El Madroño

January 04, 2022 4 min read

This stunning, crisp, washed coffee completely took me by surprise. I was pulled in by bright tangerine acidity, but I stayed for the comforting richness of dark chocolate and sticky toffee. I was forever changed.
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George brews our Costa Rica Las Lajas Finca Calle Liles

George brews our Costa Rica Las Lajas Finca Calle Liles

December 21, 2021 3 min read

In the cup, this coffee is smooth, and its winey fruitiness dances across your palate. It’s highly drinkable, and the classic combination of candied orange notes alongside those of milk chocolate makes me relax at first, before the buzz kicks in. 

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Tom brews our Kenya Thambana Kiungu AA

Tom brews our Kenya Thambana Kiungu AA

December 07, 2021 4 min read

This is a coffee I would brew on a lazy summer's morning, its tea-like aromatics and zippy acidity taking me back to the hot summers of the 90s where I would drink hot tea with my extended family on the verandah looking out over the fruit trees. Take me back! 
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Coffee Director, Fay, on our Limited Edition Geisha

Coffee Director, Fay, on our Limited Edition Geisha

December 03, 2021 3 min read

Selecting the next limited edition for the festive season was somewhat of a mission albeit a fun and exciting one. We cupped several lots, comparing different origins and processes and all with amazingly delicious flavour profiles, but it was clear as to which coffee excited us the most and displayed the Geisha characteristics we were looking for. 
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Sigrid brews our Guatemala Tres Gigantes

Sigrid brews our Guatemala Tres Gigantes

November 23, 2021 3 min read

This coffee provides the crispiness and cleanliness one can expect from a washed processed cup. I found the key-lime pie acidity super refreshing, while being balanced out with a nougat, chocolatey sweetness and a touch of dried peach fruitiness to add to its complexity. This coffee  is a great way to put a little spark in at the start of your day.
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Georgia brews our Nicaragua El Madroño

Georgia brews our Nicaragua El Madroño

November 09, 2021 3 min read

This coffee is an everyday coffee. In espresso, the dried peach and nutty flavours of the coffee combine so well, and there’s a real hint of dark cocoa in the finish. The toffee and orange citrus are the main features of the filter coffee. It’s light, breezy and effortless. I could drink a whole cup and still go back for more!
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Jack Brews Our Costa Rica Las Lajas Finca Calle Liles

Jack Brews Our Costa Rica Las Lajas Finca Calle Liles

October 26, 2021 5 min read

When first tasting this cup, I was gladly met with that big and bold coffee I had come to expect from my first experience with Las Lajas, when my colleagues returned from Costa Rica a few years ago. I was excited to find the same complexities in the cup. A bright winey acidity that evens out with a chocolate orange finish. Massive body! Super sweet yet creamy and smooth.

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Madeleine brews our Colombia Luz Helena Salazar

Madeleine brews our Colombia Luz Helena Salazar

October 12, 2021 4 min read

This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.

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Jake Brews Our Peru Apolinar Rafael

Jake Brews Our Peru Apolinar Rafael

September 28, 2021 3 min read

This coffee from Apolinar Rafael’s farm El Diamante has quickly become a favourite on our menu and is a superb example of the quality of coffee produced by the region nowadays. Sweet, creamy with a tangy lemon acidity on the finish, this lot is a superb coffee across all brewing methods.
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Coffee Director, Fay, on our Limited Edition Ethiopian

Coffee Director, Fay, on our Limited Edition Ethiopian

September 23, 2021 2 min read

I was asked why I’m such a big fan of the Ethiopia Sidamo Damo and the answer is simple - this coffee exemplifies everything I love about high quality Ethiopian coffees and particularly, natural process cup profiles. It is clean, sweet, incredibly well balanced and bursting with tropical fruit, berry and milk chocolate notes…sprinkled with some rose petals, of course.
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