No artificial flavouring. Just true coffee character.
No artificial flavouring and no added taste shortcut. Tasting notes come from origin, variety, process, roast profile, ageing and brewing.
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Coffee guides and origin notes.
Practical reading for better coffee choices.
Specialist roast profiles by lot
Every coffee is profiled around its origin, density, moisture, process, altitude, varietal, screen size, flavour target, brew method and expected ageing behaviour.
Read guideChoosing coffee for filter brewing
Filter brewing is the easiest place to understand clarity, origin, process and delicate flavour when the coffee and recipe are matched well.
Read guideChoosing coffee for espresso setups
A serious espresso setup can reveal more detail, but only when the grinder, puck prep and recipe are good enough for the coffee.
Read guideChoosing coffee for automatic machines
Automatic machines reward rounded, forgiving coffees more than fragile high-complexity lots. Choose chocolatey, nutty profiles before chasing delicate florals.
Read guideOrigin note: Guji Bishan Wate, West Guji
A West Guji Ethiopian origin from the Bishan Wate washing station, with washed-processing detail and high-altitude heirloom material.
Read guideOrigin note: Sidamo G1 Faysel Abdosh
A natural Ethiopian Bombe lot from Faysel Abdosh, with apricot, strawberry, creamy body and rich floral character.
Read guideOrigin note: Tanzania AA
A fully washed FAQ AA lot from Southern Tanzania, built from smallholders in Songwe and Ruvuma.
Read guideOrigin note: Uganda Bugisu AB
A fully washed Arabica from Eastern Uganda and Mount Elgon, known for winey, fruity East African character.
Read guideOrigin note: Sitio Sao Benedito, Brazil
A family-run natural Brazil from Campestre, Sul de Minas, grown at around 1,200m by Lessandro Franco and Tatiane Helena.
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