*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.

Finca Las Flores [Thermal Shock Yeast Anaerobic Washed]

Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Washed
Tasting Notes: Osmanthus Syrup, Lychee, Sake, Yellow Lemon, Eucalyptus, Green Grape

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 coffee showcases a meticulous process designed for a clean and vibrant profile, offering the kind of clarity and nuanced flavors sought after by championship competitors. Cherries are harvested at optimal ripeness and undergo 48 hours of anaerobic fermentation with constant rotation for uniformity. After pulping, they are sealed for a second 80-hour anaerobic stage. The crucial "thermal shock" comes when the coffee is washed with 40°C water to thoroughly remove mucilage, leading to its silky texture. Drying involves rapid dehydration to lock in precursors, followed by slow, solar patio drying to preserve the developed complexity.

*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.

Indonesia Sumatra Mandheling TP Grade 1

Origin: Sumatra, Indonesia
Region: Mandailing, North Sumatra (Sourced from Aceh Province)
Producer: Catur Coffee (Smallholders)
Altitude: 1,200–1,500 masl
Process: Wet-Hulled (Giling Basah)
Roast Level: Medium
Flavour Notes : Dark Chocolate, Roasted Nuts, Poached Citrus, Warm Spices
Quality Grade: Grade 1 TP (Triple-Picked)

Experience the rich, earthy depth of this distinctive single-origin coffee. Our Sumatra Mandheling is sourced from smallholder farms in the Aceh province, where the ideal combination of rich volcanic soil and high altitudes nurtures exceptional Arabica beans.

This coffee carries the heritage of the Mandailing people of northern Sumatra and showcases the island's unique microclimates. It's processed using the traditional Wet-Hulled (Giling Basah) method, which is characteristic of Indonesian coffees due to the humid climate. This unique process is instrumental in creating the coffee's distinctively heavy body and characteristic earthy cup profile, setting it apart from other global origins.

Triple-picked (TP) to ensure Grade 1 quality, this Mandheling offers a truly refined experience. We've applied a Medium Roast to perfectly balance its potent flavours, revealing notes of Dark Chocolate, Roasted Nuts, a bright hint of Poached Citrus, and a lingering finish of Warm Spices. This is a bold yet beautifully balanced coffee that captures the spirit of Sumatra.

*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: Omni - Medium ~ Light

Origin: Sidama Bensa

Flavour notes: Cherry, Mandarin, Black Tea, Cocoa Nibs, Soft Florals

Varietal: JARC 74158

Altitude: 1,900-2,000 MASL

Process : Natural

Producer: Small farm owners near Aroresa Wash Station.

From the heart of Sidama, Ethiopia, we present the Sidama Bensa Aroresa, a testament to the dedication of smallholder farmers. Cultivating tiny plots at elevations between 1,900 and 2,000 masl, these farmers prioritize traditional, organic practices. The Aroresa Wash Station meticulously processes the harvested cherries, using a careful drying method on raised African beds to prevent over-fermentation. This results in a naturally sweet cup with notes of red berries, sweet citrus, hints of florals and cacao, balanced by a medium body and soft acidity.

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.

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)