Easter is just around the corner and soon you will be devouring hot cross buns and easter eggs. But what about the coffee? Well we have just the thing: Hario V60 Dripper Glass 2 Cup Hario Range Server 600ml Hario Paper Filters (100) Filter coffee of choice - Saint - Old School - Full Throttle - Passport

This week we have the following amazing offers. For espresso, from the western Ghats region of south India we have Lingapur Estate. This farm grows a variety called Jember which is a Scott Laboratory sub variety of Typica. It is grown at 1000m and hand picked and fully washed which results in a citric and floral aroma and rich chocolate body. Our 2nd espresso roast is the very delicious El Salvador Santa Maria. The farm is run by the 5th and 6th generation of coffee farmers from the Aguilar family. It is a fully washed Bourbon, and has strong, syrupy...

This week we have one of our stable favourites with the Colombian Tribuna. Its sweet buttery body and floral aroma is what has made it our tastiest Colombian coffee of all time. This is backed up by a new addition, the Panama Mamacata. It has an elegant balanced and a flavour described as poached apple in light caramel sauce. Panama Mamacata Region: Boquete State Farm: Mamacata Variety: Caturra & Catuai Processing: Washed & Patio dried Altitude: 1500 - 1750 metres above sea level Poached apple and caramel elegantly balanced with good finish. Panama Mamacata Region: Boquete State Farm: Mamacata Variety: Caturra & Catuai Processing: Washed & Patio dried Altitude: 1500 - 1750 metres above sea level Poached...

I have found myself at this point in thought process many times over the past 10+ years of roasting. If we roast to achieve the best out of the bean, then surely there is only a small window in which we can be true to the bean. However, if we take into account how the bean will be extracted, then the grind and pressure should be taken into account during the roasting process. Before I can even begin to guide anyone through the thought trail that answers this question, let’s look at a few (modern) historical points. We are currently...

This week we are excited to have the Ethiopian Mustefa available as both espresso and filter roast. While our regular natural processed Ethiopian from the Sidamo region has proved very popular, this coffee is from the Dijimmah region and natural processed as well. It is silky with caramel sweetness, the espresso roast has notes of strawberry while the filter roast has a peachy aroma.   This is our last batch of the Costa Rica El Chayote which I have thoroughly enjoyed. The honey process really brings out a sweet fruitiness to the coffee, but in typical Costa Rican style its...

This week we have a natural processed bourbon from El Salvador. This is the first time we have had a natural from El Salvador so we are all pretty excited. The Emilio Lopez has a silky, lushious body with notes of blueberry. We also have a washed coffee from Nicaragua, Las Segovis. Grown on extremely steep slopes and in loose soil, the plantation is a challange for all involved. The flavour is rich and syrupy with notes of molasses and burnt orange. Our filter roast is the Colombian La Tribuna from Colombia's Tolima region, with its delicate floral and butter and berries,...

We are pleased to announce the launch of our new blend, Passport. This blend is a seasonal blend, in every sense of the word. We come across some amazing beans as coffee professionals, and not all of them are produced in quantities that allow us to use them throughout the year.  However we still want to utilise them in blends. As well as this, we don't all like drinking the same coffee all year around. In the scorching summer months, we look for light, refreshing coffees, and in the coldest depth of winter it's all about comfort coffee. Passport is...