Choose your bean
Seasonal Blend
Our signature blend. Full-bodied with balanced acidity.
Chocolatey goodness available all year round.
Get a recipe here
Find out more about seasonal
What is a blend?
A blend is a combination of different coffees. These coffees are carefully chosen to work together to create a well-rounded brew. This is the coffee we generally use in our store.
Why is it seasonal?
Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.
The cup
Seasonal blend is our signature blend made up of 3 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours.
This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.
Easter Blend
Tastes of Cinnamon, Hot Cross Buns, and Marmalade. This blend has been targeted to taste of easter, and we believe it does. Try it for yourself, it will run for a very limited time so make sure to get yours before it is too late.
Find out more about Easter Blend
What is a blend?
A blend is a combination of different coffees. These coffees are carefully chosen to work together.
Why is it easter?
We have used three different, amazing, coffees which have gone through three different and interesting processes. We want to explore what is possible with targetting specific flavours so make sure if you try it, let us know if we hit the mark.
The cup
Our limited release Easter Blend is very special coffee indeed. Boasting an ambitious combination of four Colombian coffees which each have unique characteristics, it all comes together in the cup as cinnamon, marmalade, and hot crossed buns. When served black, Easter Blend is very fruit forward, reminiscent of stewed and spiced fruits. When served with milk, this blend still retains a strong presence of rich and sweet cinnamon, and rum and raisin. All of this is thanks to hard work and experimentation done by our friends at Cofinet.
Ndunda, Kenya
Here is a recipe for you to try!
Find out more about Ndunda
Producer
Over 430 smallholder farmers deliver to Ndunda factory, each farmer owns an average of 250 Coffee trees. This coffee is supplied by Socafina, their sister company Kenyacoff/Sucafina Kenya to ensure that exceptional coffees gain the recognition they deserve. Over 600,000 smallholder farmers make up the vast majority of the coffee farming industry in Kenya.
Process
Smallholders handpick ripe cherry and deliver it to the factory that day. The cherry is meticulously sorted, overseen by the cherry clerk who ensures that only ripe, undamaged cherry Is received.
Once sorted, cherry is pulped on the factory’s ecopulper and then density sorted. Pulped cherry is fermented overnight. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is washed in fresh water.
Wet parchment is moved to raised drying beds, where it will sundry for 10 to 18 days. Staff sort drying parchment to remove any remaining defective beans and turn parchment constantly to promote even drying.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.
The cup
Kenya is Ethiopia’s cool hip cousin that everyone wants to be friends with. Rather than playing the flavour game safe, Kenya pushes the boundaries and exhibits flavours unique to the region. You can expect a bold statement of grapefruit, brown sugar, green apple, grape, cherry, lime and blackcurrant from this coffee. We feel that this special coffee is a tasty choice for all brews without milk.
Gaitania
Sweet and clean stonefruit forward coffee.
Our favourite regional coffee, available all year round.
Find a recipe here
Find out more about Gaitania
Producer
This coffee comes from small growers in Gaitania Tolima, about 70% of this coffee is grown by the indigenous community “Nasa Wesx”. The Nasa Wesx live in different indigenous territories in Cauca, Huila and Tolima. Gaitania is located 40 km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry, coffees from this region are known to be citric and complex.
Process
Cherries are pulped at the end of the picking day, later fermented for 25 hours without water, afterwards washed and dried with raised beds and parabolic dryers in order to reach ideal moisture content. Every lot is cupped and analyzed separately at the ASCISP (Cooperative located in Gaitania) lab in order to ensure quality standards. If a lot is cupping above 87, it is kept aside as a microlot. Lots are stored at ASCISP Coop until approved by Cofinet QC team.
The cup
Gaitania is a great choice if you don’t know what you want to try. This coffee is versatile for black and white beverages and has body that is present but not overwhelming. This Colombian has flavours of stewed nectarines and raspberries with a dark chocolate body. We recommend a coffee to water ratio of 1:2 for milky beverages and a 1:2.5 for black beverages both aiming for a brew time of 30 seconds through an espresso machine.
This coffee also shines using other brewing methods such as a plunger, Aeropress and stove top coffee maker.
Find out more about Tomas Eliodoro
The Producer
Tomás Eliodoro Costa has been a coffee grower since his childhood. His grandfather was a coffee grower, his father, too. “Ever since I was a child, I heard stories told by family members related to coffee”, he said. He is an agronomist and attended one of the top universities in Brazil. His family lives in Campinas and every week he travels to the farm to check the production and the crop. He also has great support in his farm manager, who has worked with him for the last 9 years and he also has the help of one of his daughters, who lives in Araxá. He is so proud of his property, for the coffee grown there and for the people who make the São Francisco farm such a special and recognised place in the region of Cerrado Mineiro.
The Region
The Cerrado Mineiro region, located in the northwest of Minas Gerais State, is a world-recognised, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer is followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process. Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.
The cup
This crop from Tomas De Costa (spelling?) has taken on the role of our sweet and full bodied everyday staple. It is very chocolaty and sweet with undertones of malt, macadamia and marmalade. Most excitingly about that coffee however, is that it is an opportunity for all of us to support small holding growers in Brazil. Because of the hard work and dedication of Andre and Nadia (our Brazilian coffee importers) $10 per kilogram of coffee sold is going directly to educating farmers on areas of business and how to improve their product.
Find out more about Dahwe
Producer
Rwacof invests heavily in farmer training and good agricultural practices, primarily through our sustainability partner, the Kahawatu Foundation. Rwacof’s Farmer Field School shares information with all their producer partners on best agricultural practices, conservation tactics, the importance of picking only ripe cherry and more.
Furthermore, Rwacof invests significant focus and resources on improving the financial situation of the farmers with whom they work. Annual bonuses are always distributed once the coffee is sold; however, as part of Sucafina’s innovative Farmer Hub program, instead of giving these second payments in cash, Rwacof has negotiated favorable rates with a wide-reaching African bank. Thanks to this new partnership, farmers are equipped with zero-fee accounts that have no monthly account maintenance fees, no transfer costs and no withdrawal costs. Their new bank accounts not only mean more secure storage for their money, but it makes them bankable and eligible for other credit lines, often for the first time.
Above all, Rwacof ensures the best quality coffee through their exceptional attention to detail during post-harvest activities. From the moment that the coffee cherry enters the washing station until it is milled and bagged for export, Rwacof keeps stringent quality controls in place. They know, as we do, that high quality coffee is crucial for delivering benefit all along the supply chain.
Our sustainability partner foundation, Kahawatu Foundation, complements the work of Rwacof in training farmers on good agricultural practices and providing health and safety education.
General info
Varietal: Bourbon
Processing: Natural
Altitude: 1600 to 1950m above sea level
Region: Western Province
Santuario
Geisha. Exotic varietal more exclusive than any coffee ever had at b3. Sweet, clean, fruity, delicate, balanced.
Find a recipe here
Find out more about Santuario
Producer
Santuario do Sul farm is a project that was born with the goal to be ahead of market trends. It’s not easy to bring coffee varietals from different regions of the world to generate a new profile of Brazilian coffee, and so the coffee grown here is a reflection of the tenacity of Luiz Paulo and his partners. He now produces more than 30 exotic varietals of coffee, employs a variety of cultivation practices such as shade growing, as well as varying post-harvest coffee processing methods including altering his coffee fermentation protocols. All the coffees are monitored carefully to ensure the best results within their climatic conditions, and Luiz himself always makes sure to taste the first samples of all of his coffees.
General info
Producer: Luiz Paulo Filho
Farm: Santuario do Sul
Region: Carmo de Minas
Altitude: 1380-1430MASL
Variety: Geisha
Process: Natural
Harvest: Jul-November
The cup
This fancy naturally processed coffee is like many beautiful coffees from Brazil. However, its exotic variety and careful processing make it super special. This creamy coffee boasts notes of peach, glacé cherry, and butterscotch.
Cordillera decaf
Decaffeinated using a byproduct of sugarcane production.
Its sweet tropical flavours are imparted through its processing.
Find a recipe here
Find out more about Cordillera Decaf
Producer
This decaffeinated coffee, sourced by Cofinet, comes from the same crop as our Gaitaina coffee used in our blend and sold as a single origin.
Process
The difference between Gaitania and this coffee lies in the processing. Using a byproduct of sugarcane, this coffee is carefully ‘washed’ of its caffeine. This results in a complex cup of many tropical flavours distinctly different to its regular caffeinated equivalent. It contains 98% less caffeine than Gaitania.
The cup
Decaf for the people who enjoy coffee without the caffeine. It can be challenging to find a decaf that doesn’t make you think of decaf whilst drinking it. Luckily, we’ve found a decaf that we love and are proud to supply to you. The ‘Sugarcane Process’ extracts the caffeine whilst leaving the tasty parts of the coffee in your cup.
This coffee is very forgiving to brew. We recommend a coffee to water ratio of 1:2. For white coffees we like a brew time of 29 - 33 seconds for a stone fruit and chocolate profile. For black coffee, we recommend a brew time of 25 - 29 seconds for more exciting tropical fruity flavours.
Let our roaster choose your bean for your filter coffee. This allows every order to bring different flavours for your coming week or month. Perfect for subscription customers who are adventurous and have a desire to constantly expand their palate.
Find out more about Roaster's Pick Filter
What is it?
Jack, our roaster, will pick a beautiful coffee on your behalf. we will then send it to you however often you choose.
How does it work?
Just choose a frequency, give us your details and you are aleady to go. Fresh, b3 coffee will be showing up at your door real soon.
Why choose this option?
This is a great way to try something new, and to take a little decision making off of your plate.
Let our roaster choose your bean. This allows every order to bring different flavours for your coming week or month. Perfect for subscription customers who are adventurous and have a desire to constantly expand their palate. This option is for espresso roast coffee beans, for filter style please find the ‘Roasters Pick Filter Subscription.
Find out more about Roaster's Pick Espresso
What is it?
Jack, our roaster, will pick a beautiful coffee on your behalf. we will then send it to you however often you choose.
How does it work?
Just choose a frequency, give us your details and you are aleady to go. Fresh, b3 coffee will be showing up at your door real soon.
Why choose this option?
This is a great way to try something new, and to take a little decision making off of your plate.
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