For those who like to adventure, for those who love to try new things and recognise each origin's unique cup flavour and character. We'll surprise you with our roasters choice for the week. Sourced with love.

The Single Origin is a roasters choice that rotates weekly. Some single origins we've had; Colombia, Indonesia, Burundi, El Salvador, Bolivia, Ethiopia, Kenya + more.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

This is 'The On Season'

Current Components: Indonesia, Colombia, Nicaragua

TASTE LIKE: CHOCOLATE, BUTTERSCOTCH, MARMALADE

A crowd favourite; this blend is a combination of seasonally fresh and tasty coffees. Like any crop, coffee is seasonal. We combine freshly harvested coffees as they come in and out of season. Some are available year round, others only a few months. This blend, backed by a full bodied and malty base, shows off the flavour of the season.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

For those who like to adventure, for those who love to try new things and recognise each origin's unique cup flavour and character. We'll surprise you with our roasters choice for the week. Sourced with love.

The Single Origin is a roasters choice that rotates weekly. Some single origins we've had; Colombia, Indonesia, Burundi, El Salvador, Bolivia, Ethiopia, Kenya + more.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

This is 'Double Up'

Current Components: Brazil & Colombia

TASTE LIKE: MUDCAKE, VANILLA, ORANGE

REGION: GUJI
ALTITUDE: 2,100 - 2,150 MASL
PROCESSING: NATURAL
VARIETAL: MIXED
FARM OWNER: TURE WAJI
TASTES LIKE: BLUEBERRY DANISH, POMEGRANATE

In 2018, Ture Waji and his brother Assefa founded Sookoo Coffee, who produce both natural and washed coffees using cherries sourced from the the region of Oromia, Guji. Sookoo has flourished over the past 5 years and continued to produce high quality coffees.This has led them to expand from the initial drying station in Suke Quto, to three stations across the region with the third now having the capacity to produce wet-processed coffees. This coffee is very clean for a natural and is a great representation of the area and of Ethiopian coffee.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: GUJI
ALTITUDE: 2,100 - 2,150 MASL
PROCESSING: NATURAL
VARIETAL: MIXED
FARM OWNER: TURE WAJI
TASTES LIKE: BLUEBERRY DANISH, POMEGRANATE

In 2018, Ture Waji and his brother Assefa founded Sookoo Coffee, who produce both natural and washed coffees using cherries sourced from the the region of Oromia, Guji. Sookoo has flourished over the past 5 years and continued to produce high quality coffees.This has led them to expand from the initial drying station in Suke Quto, to three stations across the region with the third now having the capacity to produce wet-processed coffees. This coffee is very clean for a natural and is a great representation of the area and of Ethiopian coffee.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: TOLIMA
ALTITUDE: 1,400 - 2,150 MASL
PROCESSING: WASHED
VARIETAL: TYPICA, CASTILLO, CATURRA
FARM OWNER: MULTIPLE FARMERS
TASTE LIKE: CHERRY, CHOCOLATE, CARAMEL

Planadas municipality is located in Tolima, Colombia. Its weather conditions make it an ideal area to grow high-quality coffee. 95% of coffees are grown in low temperatures which produces a higher sugar concentration during the ripening process, resulting in a sweeter and more complex cup profile. ASOPEP is an association that has supported and assisted 167 coffee farmers' to work towards quality coffee that is certified organic, incentivising them to use organic practices. As a result and thanks to the ASOPEP's support, these producers have managed to certify their raw coffee beans as organic.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: HUILA
ALTITUDE: 1,300 - 1,750 MASL
PROCESSING: WASHED
VARIETAL: MIXED
FARM OWNER: CASTILLO, CATURRA, COLOMBIA
TASTES LIKE: CHOCOLATE, ORANGE, DATE

Divino Niño del Horizonte is a coffee farming collective from Suaza in the south-western department of Huila. Over the past 3 years, the group has grown from 25 producers to over 50 and through our sourcing partners, we are able to provide these farmers with a flat rate price for their beans which sits above the fluctuating market value to ensure a sustainable relationship. Huila is the largest coffee producing region in Colombia, designating around 155,000 hectares of the mountainous area to growing coffee trees. These predominantly washed coffees often provide a bright acidity, medium body and a fruity, caramel aroma.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHALATENANGO
ALTITUDE: 1,376 MASL
PROCESSING: WASHED
VARIETAL: PACAMARA
FARM OWNER: VICENTE DIAZ
TASTES LIKE: LEMON BUTTER, TOFFEE, GREEN APPLE

This complex coffee comes from La Palma, Chalatenango and is produced independently by Vicente Diaz, who has been proudly trading specialty coffee for over 8 years. His farm is named ‘El Derrumbo’ after a massive landslide event, which occurred many years ago making the area well known to locals. Vicente grows several varieties of coffee, which are harvested upon optimal ripeness but are not ‘floated’ (typical of the washed process), rather they are picked and pulped on the same day using very little water. Following this, the cherries undergo a short 12 - 15 hour dry-fermentation before being placed on raised beds to dry for a further 20 - 25 days.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHALATENANGO
ALTITUDE: 1,376 MASL
PROCESSING: WASHED
VARIETAL: PACAMARA
FARM OWNER: VICENTE DIAZ
TASTES LIKE: LEMON BUTTER, TOFFEE, GREEN APPLE

This complex coffee comes from La Palma, Chalatenango and is produced independently by Vicente Diaz, who has been proudly trading specialty coffee for over 8 years. His farm is named ‘El Derrumbo’ after a massive landslide event, which occurred many years ago making the area well known to locals. Vicente grows several varieties of coffee, which are harvested upon optimal ripeness but are not ‘floated’ (typical of the washed process), rather they are picked and pulped on the same day using very little water. Following this, the cherries undergo a short 12 - 15 hour dry-fermentation before being placed on raised beds to dry for a further 20 - 25 days.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: ANAEROBIC WASHED
VARIETAL: MIXED
FARM OWNER: ASHOK AND DIVYA PATRE
TASTES LIKE: NOUGAT, CHERRY, COCONUT

Nestled in the Western Ghats of Southern India, Ratnagiri Estate coexists peacefully as part of a tiger reserve. Since acquiring the land in 1927, the Patre family has held a strong vision of sustainable coffee cultivation. Today the estate remains very much a jungle, and third generation farmer Ashok continues to play his role in protecting and preserving the biodiversity of the region. For this lot, coffee cherries were first pulped, then fermented without oxygen for 90 hours before being soaked in clean water for 24 hours. Following, the coffee was slowly dried on raised beds for 27 days. This extended fermentation has given the coffee a rich and sticky-sweet flavour reminding us of nougat and cherry.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: ANAEROBIC NATURAL
VARIETAL: CATUAI
FARM OWNER: ASHOK AND DIVYA PATRE
TASTES LIKE: ORANGE LIQUEUR, ROCKMELON

Upon taking over production at Ratnagiri in 1989, Ashok Patre decided to replant the entire estate with new coffee varietals. He nurtured these plants for 15 years before transitioning the farm into specialty coffee. Alongside his devotion to quality, Ashok’s wife Divya Patre also plays a crucial role, and oversees all training and harvesting activities. With her expert guidance, only the best cherries are selected on each harvesting day. For this naturally processed lot, cherries were fermented without oxygen for 72 hours before being slowly dried on raised beds for 28 days. This coffee has big fruit-forward boozy flavour, with characteristics of citrus and ripe melon.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: ANAEROBIC NATURAL
VARIETAL: CATUAI
FARM OWNER: ASHOK AND DIVYA PATRE
TASTES LIKE: ORANGE LIQUEUR, ROCKMELON

Upon taking over production at Ratnagiri in 1989, Ashok Patre decided to replant the entire estate with new coffee varietals. He nurtured these plants for 15 years before transitioning the farm into specialty coffee. Alongside his devotion to quality, Ashok’s wife Divya Patre also plays a crucial role, and oversees all training and harvesting activities. With her expert guidance, only the best cherries are selected on each harvesting day. For this naturally processed lot, cherries were fermented without oxygen for 72 hours before being slowly dried on raised beds for 28 days. This coffee has big fruit-forward boozy flavour, with characteristics of citrus and ripe melon.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: WEST VALLEY
ALTITUDE: 1,200 - 1,900 MASL
PROCESSING: WHITE HONEY
VARIETAL: SL-28
FARM OWNER: ALEXANDER AND MAGALI DELGADO
TASTES LIKE: BERRY COMPOTE, MARMALADE

West Valley is a prolific coffee growing region and is known for producing a large percentage of ‘Cup of Excellence’ winning coffees. Host to diverse microclimates, the mountainous region provides farms at high elevation with cooler weather than the rest of the country, resulting in high sugar production within the cherries. Cerro San Luis is a family run micromill in Grecia, West Valley and produces a number of coffee varietals including Red & Orange Bourbon and SL-28. The micromill, located at the family home only a few miles from the farm, utilises a variety of different processes from washed and honeys to naturals.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: WEST VALLEY
ALTITUDE: 1,200 - 1,900 MASL
PROCESSING: WHITE HONEY
VARIETAL: SL-28
FARM OWNER: ALEXANDER AND MAGALI DELGADO
TASTES LIKE: BERRY COMPOTE, MARMALADE

West Valley is a prolific coffee growing region and is known for producing a large percentage of ‘Cup of Excellence’ winning coffees. Host to diverse microclimates, the mountainous region provides farms at high elevation with cooler weather than the rest of the country, resulting in high sugar production within the cherries. Cerro San Luis is a family run micromill in Grecia, West Valley and produces a number of coffee varietals including Red & Orange Bourbon and SL-28. The micromill, located at the family home only a few miles from the farm, utilises a variety of different processes from washed and honeys to naturals.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: HUEHUETENANGO
ALTITUDE: 1,800 MASL
PROCESSING: WASHED
VARIETAL: BOURBON, CATURRA, PACHE
FARM OWNER: LOCAL SMALLHOLDER FARMERS
TASTES LIKE: GREEN APPLE, RAISIN, CARAMEL

This community lot comes from Chimaltenango, a beautiful coffee-growing region in Huehuetenango. Farmers in this region typically grow Caturra, Maragogype, and Catuai varieties, but have also explored the cultivation of hybrids such as Pache, a dwarf Bourbon mutation. The employment of hybrid varietals in Guatemala was largely born out of necessity. Beginning in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle to coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Varieties such as Pache are naturally resistant to coffee leaf-rust.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: WEST VALLEY
ALTITUDE: 1,400 - 1,700 MASL
PROCESSING: WARM ANAEROBIC
VARIETAL: H3
FARM OWNER: ALEJO KHALE CASTRO
TASTES LIKE: DRIED MANGO, PINEAPPLE, SHIRAZ

This boozy juice-bomb is produced by Alejo Khale Castro and grown in highly fertile volcanic soil on the slopes of the Barva and Poás Volcanoes. Alejo manages Volcán Azul and produces a wide variety of exceptional specialty coffees. For this ‘Warm Anaerobic’ process, fermentation tanks are exposed to direct sunlight, increasing the temperature and, in turn, the rate of fermentation inside the tanks. Fermentation typically lasts for five days before the coffee is removed to dry on patios for up to 16 days. In the evenings, the coffee is covered to retain warmth and reduce humidity from the frequent early morning mist.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: WEST VALLEY
ALTITUDE: 1,400 - 1,700 MASL
PROCESSING: WARM ANAEROBIC
VARIETAL: H3
FARM OWNER: ALEJO KHALE CASTRO
TASTES LIKE: DRIED MANGO, PINEAPPLE, SHIRAZ

This boozy juice-bomb is produced by Alejo Khale Castro and grown in highly fertile volcanic soil on the slopes of the Barva and Poás Volcanoes. Alejo manages Volcán Azul and produces a wide variety of exceptional specialty coffees. For this ‘Warm Anaerobic’ process, fermentation tanks are exposed to direct sunlight, increasing the temperature and, in turn, the rate of fermentation inside the tanks. Fermentation typically lasts for five days before the coffee is removed to dry on patios for up to 16 days. In the evenings, the coffee is covered to retain warmth and reduce humidity from the frequent early morning mist.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.