Our espresso blends - Seasonal, Daddy's Girl, Lucky Boy and the infamous Wild Child, are continually refined to provide high quality, year-round flavour profiles.
As some growing regions come into season and others move on, we rework our blends (gradually and deliberately) to ensure the highest quality and unique flavour profiles are maintained throughout the seasons. As we are a small business and roast small batches, we generally manage to keep the same producers year on year, with small adjustments to account for seasonal availability.
All of our blends shine as espresso (the intent) and work equally well with milk. Some lighter some stronger to account for different tastes and drinking styles, but all delicious, beautiful coffees.Browse our espresso blends & decaf
We curate an ever changing range of single origin coffees, this is our thing, this is where we started, this is what gets us excited. We don't source single origins to hide their uniqueness, or shy away from their 'delicate roses petal flavoured profiles', we source our single origins (in fact all of our coffees) not only new interesting producers and varietals, but also to support the great work our producer partners do in improving every year, planting a new varietal or trying a new process, or bringing new producers onto the scene and showcasing their coffees.
Our range is continually updated as coffees we have sourced become available and old favourites run out. Due to the diverse and ever changing landscape (and size of some producers) we can see coffees come and go in a the blink of a few weeks through to coffees coming back year on year to feature and dazzle.
This seasonal availability dictates the workload for our sourcing and sustainability program and keeps us on the inevitable search for improvement and the delicate balancing act that this requires. See the Single Origins on offer now
We roast a selection of single origins for filter and one blend - Hey Buddy. Hey Buddy is a blend of our two most favourite filter coffees blended and roasted for filter. This may seem a little strange but after experimenting for a while we kept going back to this and decided to keep this blend of filter coffees on our menu as an interesting and tasty treat for cold brew, plunger and filter. See our filter range here
We source and supply specialty grade coffee as sustainably and ethically as we can. Our approach to buying coffee is to find the most direct line to the producer, and build year-on-year relationships, ensuring consistency of supply, and a mutual understanding of what we deem as Specialty Grade.
Easy to say and hard to prove. The reality is that, depending on the origin, we have to adapt how we source to best serve the supply chain and producer.
It would be ignorant to suggest that the supply chain doesn't matter but the producer does. In a lot of cases 'farmer' isn't the one growing or producing the coffee, in others the origin is only traceable back to a large coop or regional hub. However this plays out, everyone along the supply chain has a role in promoting transparent and beneficial trade.
Hats off to our peers in the industry who are able to ensure farm gate pricing or have ownership of their coffee production through direct investment or local staff. While we don't currently have direct ownership or investment in producing countries, we do everything we can (including visiting the farms and producers we buy from) to ensure we source sustainably and ethically throughout the supply chain.
In some instances we can source directly from a farm or co-op (assisted by an exporter) in others, local laws may require the purchase of coffee to be regulated via an auction system or government body and direct sourcing is simply not an option. That doesn't mean it isn't fair and equitable - on the contrary in most cases it is a better outcome for the producer - it just means we need to respect the local community and what they see as best.
In very simple terms, we have to understand the pros and cons of different models, across many different regions and the implications of our sourcing to all participants in the supply chain.
The first step in ensuring this is buying traceable, specialty coffee. While this doesn't always guarantee sustainable or ethical sourcing, it certainly opens the door to traceable and sustainable practices and allows a direct relationship with producers and the players involved in bringing the coffee to market.
It would be very easy to simply rely on a local importer with an endorsement (such as fair trade) but where this may form a win for some origins it may also mean a loss for others. Buying outside of the commodity market ensures we aren't dictating a loss by dealing in commodity trade practises set by the market and C Price (see below).
Specialty Grade coffees by definition help the coffee community achieve the end goal of raising coffee standards, not just in the cup profile, but right down the supply chain to the producers.
Specialty grade coffee is harder for a producer to achieve with constant work on farming practices, processing, drying and storage. As a result a higher grade coffee and therefore higher price is paid to the producer. This in turn adds to the provenance and sustainability in a way that doesn't exist with commercial grade coffees.
C Price: How is commodity coffee traded?
The price of coffee changes every minute. This is because it is handled as a commodity. Commodities are simply raw materials that can be bought and sold on regulated markets known as commodities exchanges.
The Intercontinental Exchange (ICE) is a major commodities exchange based in New York City. The trading price of Arabica on the ICE is known as the C price, and it is this figure that affects the price of coffee. All coffee is treated as one raw material, regardless of origin or other factors. Sometimes specialty coffee prices are linked to the C price, plus a premium.
At its basic level, the C price is defined by supply and demand. That is, the price sits at the point at which supply equals demand. If there is a scarcity of coffee, the price will go up until people decide not to buy because it is too high.
If there’s a lot of coffee available, the price will fall to make it more appealing to buy. As the price drops, people buy more to take advantage of a good deal. The price stops dropping at the point where buyers collectively agree to buy the quantity available. Theoretically, the demand for coffee determines how expensive it is.
Commodities are traded on the balance of supply and demand and the market directly reflects how much coffee is available and how much people want it. Or at least, that is how it is supposed to work.
What this really means is that the price of coffee is removed from real market conditions. The C price is not linked to the cost of production, and this has a very real impact on producers.