*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Ethiopia Mewa Nensebo:
West Arsi | Fully Washed

Experience the crisp, mist-covered highlands of Ethiopia with our latest offering from the Mewa Nensebo Washing Station. Grown at elevations reaching up to 2,000 M.A.S.L., this coffee is a testament to the morning mists of the West Arsi region that foster slow cherry maturation and amplify the vibrant, clean acidity found in every cup.  

This selection is produced by dedicated smallholder farmers who cultivate "garden farms," growing coffee alongside staple crops like enset to ensure land health and food security. The result is a meticulously handpicked and processed coffee that highlights the best of the JARC 74110 and 74112 varieties.  

Profile & Tasting Notes
Roast: Medium-Light 
Flavour notes: Mandarin, White Florals, Peach tea, Honey

Origin Details
•⁠  ⁠Region: Nensebo, West Arsi, Ethiopia  
•⁠  ⁠Station Manager: Habib Ali  
•⁠  ⁠Processing: Fully Washed & slow-dried on raised beds  
•⁠  ⁠Altitude: 1,800 – 2,000 M.A.S.L.  
•  Varietal: JARC 74110 & 74112

Brewing Recommendation: This washed coffee’s clarity and floral complexity shine exceptionally well in both pour-over and espresso methods, delivering a cup that is as refreshing as the landscape from which it originates.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Ethiopia Doora Bona
Bona Zuria, Sidama | Natural Process
Discover the exceptional heights of the Sidama highlands with this limited Grade 1 lot from Bona Zuria. Grown at staggering elevations between 2,250 and 2,300 meters, the cool temperatures and thin air allow coffee cherries to mature slowly, concentrating an intense, layered sweetness within every bean.

Produced by local smallholder farmers who tend "garden coffee" on steep, fertile slopes, these cherries are delivered to the Bona Station. There, Doora Coffee oversees a meticulous natural process, where hand-sorted cherries are dried in thin layers on raised African beds. Regular turning ensures even moisture and preserves the clarity and textural depth that defines this world-class origin.

Profile & Tasting Notes
Roast: Medium-Light roast 
Flavour notes: Raspberry Cream, Mango, Apricot, Floral, Silky.

Origin Details
•⁠  ⁠Origin: Bona Station, Bona Zuria, Sidama, Ethiopia
•⁠  ⁠Producer: Smallholder farmers; processed by Doora Coffee
•⁠  ⁠Variety: JARC 74158
•⁠  ⁠Process: Natural (Dried on raised beds)
•⁠  ⁠Elevation: 2,250 – 2,300 M.A.S.L.

Brew method:
Recommended for both pour over and espresso. 

This Sidama Natural represents the pinnacle of contemporary Ethiopian coffee, offering a beautiful balance of vibrant fruit, intense floral aromatics, and a signature silky texture.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Finca Las Flores [Thermal Shock Yeast Anaerobic Natural]

Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Natural
Tasting Notes: Rose, Grape, Strawberry Yogurt, Passion Fruit, Skittles, Plum Wine

The Extraordinary Processes:

Thermal Shock – Elevating Coffee to a Competitive Level. The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.

This natural process emphasizes intense fruit-forward flavors and a vibrant cup profile that truly stands out, making it a favorite among those pushing the boundaries of coffee expression. Cherries are hand-selected at peak ripeness, boasting Brix levels between 24 and 26. They then undergo 48 hours of oxidation in plastic tanks, with fermentation leachates recirculated to ensure a controlled environment and consistent monitoring of Brix and pH levels. The process concludes with traditional natural sun drying, allowing the inherent sweetness and vibrancy to concentrate, resulting in a rich and complex cup.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Valle del Cauca Colombia | Puma Estate Coffee

Origin: Manantiales del Frontino Farm, Valle del Cauca, Colombia
Producer: Andrés Londoño (Colombian Exotic Coffee Growers)
Variety: Castillo and Caturra
Process: Wet Exothermic Cherry (Two Aerobic Fermentations)
Altitude: 1450-1750 M.A.S.L.
Roast Level: Medium (For Espresso)
Flavour Notes: Milk Chocolate, Tropical Fruits, Caramel, Hint of Oak

We are excited to introduce our new season coffee, the Puma Estate, an exotic selection from the renowned Colombian Exotic Coffee Growers. This distinctive offering is sourced from the award-winning Manantiales del Frontino farm, located on a hill in the Central Andes mountains near Caicedonia in the Valle del Cauca region of Colombia.

The farm, which won 1st and 3rd place in the 2018 Cup of Excellence, is run by Andrés Londoño, a third-generation farmer who combines traditional values with innovative methods. The primary variety grown is Castillo, a Colombian hybrid specially adapted to the region's conditions, cultivated at altitudes ranging from 1450 to 1750 meters above sea level.

This coffee is processed using the innovative Wet Exothermic Cherry method, which involves two distinct aerobic fermentations (a 24-hour fruit hydrolysis followed by a tank fermentation after depulping). The cherries are then carefully dried in a mechanical silo with temperature control below 40∘Celsius to enhance sweetness and reduce bitterness.

Brew, Sip & Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex

Process : Washed

Producer: NKG group

Varietal: Typica, Bourbon, Caturra and Catuai

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)