Choose your bean
Seasonal Blend
This coffee is our signature and staple; we have created it to suit a wide range of palates.
You can expect hazelnut, apricot and a milk chocolate finish as an espresso.
With milk, this coffee showcases its full-bodied chocolate and nut character with the added sweetness of your favourite milk or alternative.
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WHAT IS A BLEND?
A blend is a combination of different coffees that are carefully chosen to work together to create a well-rounded brew. This is our signature classic blend that we serve in-store.
This blend combines São Mateus, Brazil, by Luis Manuel Martins; La Constancia, Colombia, by Carlos Arcila; and El Boqueron, Guatemala, by various smallholder producers.
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.
ESPRESSO RECIPE
Dose | 22g
Time | 29 - 34 seconds
Yield | 40g
b3 Recipe Guide
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.
Tres Meninas, Brazil
Tres Meninas is located in Cerrado Mineiro, a Denomination of Origin for coffee recognised for its origin, traceability, individuality of its producers and high quality of the beans. This Brazilian coffee is no doubt a crown pleaser, perfect for every morning or evening by the fire.
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THE PRODUCER
Despite being the family’s fourth generation of coffee farmers, Marcello and Paula have chosen not to cultivate the same land as their parents. They embarked on a long search to find the perfect plot of land that would provide ideal conditions for growing coffee.
Tres Meninas (Three Girls) Farm was established on 54 hectares among coffee trees, nature, work, and happiness. One farm, countless stories and three girls: Paul, Malu and Fefe, who together with Marcelo are sowing the fruits of a new generation.
THE CUP
This coffee offers a very smooth cup of coffee with sweet and gentle notes of chocolate and nuts whilst exhibiting very low levels of acidity. This bean offers a medium-high body. Served with milk it tastes just like a warm chocolate milkshake whilst black it presents as a bold and sweet cup.
This coffee is no doubt a crowd-pleaser, perfect for every morning or evening by the fire.
Apia, Colombia
This coffee from Colombia is a crowd-pleasing coffee grown by roughly 30 experienced coffee producers in the Apia region. Rich with sweet chocolate flavours, as well as subtle fruit and citrus flavours, makes this coffee a great option for a diverse range of black and milk coffee drinks. We recommend using this coffee for any espresso-based beverage that needs a bit of body to it.
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Producer
Several small farmers in Apia came together in 2005 to form ASOAPIA, The Association of Coffee Growers from Apia, to work on sustainable economic development in the coffee sector. Producing high quality and approachable coffees, the group continues to work with its buyers to improve the infrastructure and environmental consciousness in the area.
This coffee in particular was produced by a group of roughly 30 experienced growers as a part of ASOAPIA. Their focus on good environmental and processing practices has improved the quality of the soil on their farms, and their intentional and precise harvesting methods choose only the best and ripest cherries.
The commitment to a high quality product means that this coffee is consistent, clean and delicious; an outcome that is unachievable without the dedication of the farmers who strive for excellence.
The cup
The Regional Apia is a universal classic, being smooth and sweet with slightly more body and balanced acidity. All espresso lovers can enjoy this coffee black or white, with it being highly suitable for households drinking both kinds of beverages.
For black coffee, we suggest using a slightly lower dose and extraction time to balance out the intensity, and to highlight more of the plum sweetness and cherry acidity. For white coffee, using a slightly higher dose and a longer extraction time will make the coffee stand out from the milk, and create a more rounded and chocolate-y flavour in the cup.
Laclo, Timor Leste
Smallholders in Aileu cultivate coffee at 1,550 to 1,600 metres above sea level. Their dedication to producing high quality cherry, combined with careful centralised processing at a mill in Gleno, helps produce an excellent Natural coffee.
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Producer
This coffee was cultivated by 542 smallholders in Aileu in Timor Leste. Their farms are typically small and are located at 1,550 to 1,600 metres above sea level. The landscape in Aileu is steep and mountainous with high altitudes that are perfect for coffee cultivation.
Farmers selectively handpick ripe, red cherry and sell it to a mill in Gleno. At the mill, cherry is laid to sundry. Cherry is raked frequently to ensure even drying. It takes approximately 18 to 22 days for the cherry to dry.
Espresso Recipe
Dose | 15g
Time | 27-32 seconds
Yield | 38g
b3 Recipe Guide
In The cup
As an Espresso, this coffee exhibits juicy notes of red apple and blackberry whilst also delivering subtle nuances of black tea and lavender. This coffee can be enjoyed with milk but we find this coffee exceptional just on its own.
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Los Arroyos, Guatemala
Finca Los Arroyos is a multipurpose gem which caters itself to all coffee drinkers. You’ll be able to cater to all your friends and family coffee needs with this toffee and strawberry delight. The bonus is knowing that you’ve purchased coffee grown on a farm which is empowering women and children in the Guatemalan growing region, La Libertad.
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Producer
Finca Los Arroyos, a coffee grown on a farm with the same name, is not only known for its exceptional coffees, but also for its commitment to their community and surrounding environment. Family established and owned since 1988, the coffee on this 50 hectare farm is characterised by its high elevation, diversified coffee tree varieties, and meticulously executed processing methods.
Beyond the strategic care taken to grow and maintain the farm, its farmers and owner regularly demonstrate their commitment to sustainable farming practices and community development. Contributing to the ‘Coffee Care school program’, ‘Abriendo Oportunidades’ and the ‘Kita program’, the farm provides on-site education for local children and teenagers, promotes the empowerment of young girls and provides childcare for the children of coffee pickers. This allows farming families to consistently work while their children are educated, keeping them out of the child labour force.
Espresso recipe
Dose | 21g
Time | 26-29 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:40-3:00
Total Water Weight | 240g
Batch Brew Recipe
Dose | 105g
EK Grind Size | 10EK
Total Water Weight | 1.7L
b3 Recipe Guide
In The Cup
Finca Los Arroyos is a great coffee for multi-people households. It holds up well as a rich espresso with strawberry acidity, which when blended with milk tastes like a strawberry milkshake. As a filter, it has sweet vanilla and cherry flavours, paired with a creamy tea-like body and finish.
We’d recommend a longer extraction time if pairing with milk, as this will create a more flavoursome and complex milky coffee. You may wish to increase your dose to achieve this. For espresso we’d stick to a lower dose and shorter extraction to enhance the silkiness and acidity, and we’d recommend the same brewing adjustments for your filter brew.
El Diviso, Colombia
A stunning demonstration of varietal uniqueness and dedication to traditional coffee growing techniques, El Diviso is an Ethiopian varietal which has grown in Colombia. Highly complex, this coffee possesses layered characteristics from both countries, including light and fresh fruits up front, zesty acidity, and a sweet, sticky body to tie it all together
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Producer
El Diviso Farm, based in the Huila region, was founded by Mr Jose Uribe Lasso. Father of three sons, the farm is now family operated and managed, with many of their processing experiments coming from the enthusiasm of Jose’s children. Jonathan, Adrian and Nestor Lasso work with their father to proactively keep up with progressive manufacturing methods, applying a wide variety of fermentation techniques to their coffee cherries during processing.
Limited to one harvest per year, the family hand picks their cherry at peak ripeness to produce the best product, drying it under controlled conditions rather than leaving the cherry susceptible to the changing weather conditions. Their attention to detail improves the consistency and preserves the quality of their hard work.
Not only concerned with the excellence of their product, the coffee plantations and the processing mill are surrounded by natural flora and fauna to maintain the diversity of the landscape, which contributes back to the land in an effort to maintain the reserve’s integrity.
Espresso Recipe
Dose | 21g
Time | 26-29 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:45
Total Water Weight | 230g
Batch Brew Recipe
Dose | 100g
EK Grind Size | 10
Total Water Weight | 1.7L
b3 Recipe Guide
The cup
This coffee creates a highly complex cup, with flavours ranging from minty and floral overtones, to bright raspberry and tangerine acidity, finishing with a medium milk-chocolate body and orange sweetness. We think this coffee is best consumed black, giving each layer of flavour the best opportunity to shine.
Use your brewing techniques to highlight your preferred tasting notes. Bright fruit notes and floral characteristics will be more prominent in shorter brews, while the richer citrus and sticky berry notes will take centre stage in longer extractions. You can adjust your brew time by making your grind setting coarser or finer to increase the contact time between the water and the coffee, which will change the intensity of your extraction.
Tres Meninas, Brazil
Anahy is a blend of varietals grown by Reinaldo Olini Rocha in Brazil across two farms with the goal to produce a consistent coffee year round. We have roasted this coffee slightly darker than our regular roast depth; this highlights the sweetness and bold flavour profile this coffee has to offer, The Rocha family are a family with the intention of creating high quality, consistent coffee whilst implementing sustainable farming practices.
Serve this coffee as a crowd pleaser for the whole family served with mild ot black for a traditional Brazilian chocolatey cup of coffee.
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Producer
Anahy is a coffee designed to maintain a consistent flavour profile year-round through swapping and combining different crops, sourced from Reinaldo Olini Rocha who owns two farms in Mantiqueira de Minas, Brazil.
With a focus on producing quality coffee, the Rocha family farms prioritise environmental sustainability through practices such as reduced pesticide usage, soil management, and environmental preservation to protect the local ecosystem. The processing method adopted at the farm, including washing and natural drying, preserves the unique flavours of the coffee. Despite challenges during harvest, such as unpredictable weather, the farm strives to maintain a high quality of coffee year-round.
The various varietals grown by the family are carefully chosen for their characteristics and production potential. This meticulous selection reflects their commitment to excellence at every stage of the process.
Espresso Recipe
Dose | 21g
Time | 29-34 seconds
Yield | 40g
b3 Recipe Guide
The Cup
Anahy showcases notes of a typical Brazilian coffee of sweet chocolate. It has a clean flavour profile with a high body, we have roasted this bean slightly darker than any other we have to highlight the rich, sweet chocolate flavour profile.
We recommend a 1:2 ratio for brewing to find that balanced espresso that is perfect for a sweet milky beverage served hot or cold. Likewise, if you prefer your ‘traditional’ high body coffee, serve it to this ratio for a black coffee.
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Producer
This lot is specifically selected from the Women-owned farms in the cooperative. A premium is paid directly to the women above and beyond the quality premium paid.
Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 metres above sea level, and the washing station is located at 1,850 metres above sea level. The washing station was established in 2017.
This coffee is traceable to the cooperative and washing-station level, and is selected on the basis of cup quality. These lots are separated out from the larger bulked day lots that the washing station produces, and represent the highest quality Rwandan offerings.
ESPRESSO Recipe
Dose | 21g
Time | 28 - 32 seconds
Yield | 40g
Filter Recipe
Dose | 15g
Time | 2:15 - 2:30
Total Water Weight | 280g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 10.5EK
Total Water Weight | 1.7L
b3 Recipe Guide
IN THE CUP
Expect this cup of espresso to be enjoyed as both a milky and a black coffee, our team enjoys this coffee served black brewed via espresso and filter because of its refreshing, clean and fruit flavour profile. Likewise, because of the body present in this coffee we have been enjoying it served with milk which makes for a sweet and gentle cup of coffee with a subtle hint of fruit.
We recommend brewing this coffee with a 1:2 ratio for espresso but suggest increasing this ratio if you want to really dig deep into the fruit acidity that is on offer.
Elmer Lopez, Guatemala
Elmer Lopez, produced by a farmer by the same name, is a syrupy coffee with a caramelised body, sweet dried fruit flavours and mild citrus acidity. The natural Guatemalan coffee not only tastes amazing, it also comes from a farming group dedicated to the betterment of La Libertad’s community and the environment.
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Producer
Elmer Lopez, produced by a farmer with the same name, is a Pacamara variety grown in the Huehuetenango region of Guatemala. As the farm’s overseer, Elmer Lopez manages its 24 hectares to produce some of the best coffee from the region. With nearly 57,000 coffee trees, the farm is capable of producing enough coffee to highlight specific signature microlot characteristics.
The farm also benefits from their working relationship with the Finca La Bolsa group, managed by Vides Farms. Its founder, Jorge Vides, places emphasis on transparency, traceability and sustainability between their farmers and buyers. Its contributing plantations are led with social development, agricultural sustainability and environmental conservation in mind, and have already prevented child labour, prioritised the Rainforest Alliance standards, and achieved internationally recognised coffee quality excellence.
This coffee, a natural-process Pacamara variety, gains some of its complexity from the heights it is grown at, reaching 2250 masl at some points. The coffee cherries are hand selected and dried with the cherry pulp intact, drying for up to 21 days on raised beds before being sold.
Espresso Recipe
Dose | 21g
Time | 27-30 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:45
Total Water Weight | 240g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 10EK
Total Water Weight | 1.7L
b3 Recipe Guide
In The Cup
Elmer Lopez is one of those coffees which you can brew to cater for anyone. Its acidity is tart but mellow, meaning that you can highlight the more toffee and pecan undertones for espresso brewing (which is very tasty with milk), or make the most of the bright mandarin and red grape sweetness.
For espresso, we recommend sticking with the recommended yield, as this enhances the texture of the body while highlighting the coffee’s acidity. You can use a set of scales or a measuring cup to stop your extraction at the right yield. Similarly for filter, we found that a 1:16 brew ratio gave the coffee a velvety texture and a dessert-like flavour combination.
Organic Swiss Water Decaf
Long known for organic coffee production, this coffee has a comforting cup profile with deep flavour with moderate acidity, with cocoa aroma and almond in the finish. These coffees have traceability to their cooperatives and come from organisations such as JUMARP and Cenfrocafe.
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Producer
The Swiss Water decaffeination Process (SWP) uses water to gently remove 99.9% of the caffeine from green beans while maintaining the bean's distinctive origin and flavour characteristics. The SWP was originally discovered in the 1930s in Switzerland and is now patented and utilised by the Swiss Water Decaffeination Coffee Inc. in British Columbia, Canada (SWDC). The process ensures that 99.9% of the caffeine is eliminated, while leaving the best of the bean behind. They call it 'amazing coffee without caffeine'.
The SWP utilises water saturated with soluble coffee solids, referred to as Green Coffee Extract (GCE), to remove the caffeine from green beans without eliminating any of the soluble coffee components that make up origin characteristics and aromas. When the green beans are placed into the GCE, the soluble coffee components of the green beans are maintained at equilibrium with the coffee solids in the GCE resulting in a net extractive process whereby only the caffeine is removed. This leaves the coffee's unique flavour profile intact. The GCE is then moved through a carbon filtration system to remove the captured caffeine molecules, maintaining the concentration level of soluble coffee components, the green beans are then submerged once more. This process continues until the green beans are 99.9% caffeine free.
Espresso Recipe
Dose | 21g
Time | 26 - 43 Seconds
Yield | 45g
b3 Recipe Guide
In The Cup
This tasty decaf has many pleasant flavours to offer. A medium-light texture delivers balanced sweetness and acidity. Notes of berries, cocoa, and candied pineapple accompany the sweetness and finishes with a subtle but lingering chocolatey and nutty aftertaste.
This exceptional decaf coffee stands proud amongst our other caffeinated espresso offerings, great to enjoy with milk or as a black beverage.
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