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.
Espigao Farm, Brazil
From the Cerrado Mineiro region in Brazil, Gil Cesar de Melo brings us a full body and chocolatey cup, with underlying fruit complexity. This rich Brazilian coffee is sure to be a favourite to most who try it, whether that is with milk or without.
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THE PRODUCER
Tomazine farm, situated in the Bateia district of Espirito Santo state, Brazil, is recognized for its higher than average scoring coffee, due to its altitude, soil and climate. Having owned the property for over 50 years, Marcos Tomazini takes care of the crops and selectively harvests his coffee based on ripeness. Having won awards in the local co-op in 2018, they were able to expand their production and export their coffee for the first time.
THE CUP
With nutty flavours and chocolate complexity and sweetness, as well as gentle fruit characteristics make this a standout choice for both black or milky beverages. Tomazine offers a medium-high body, giving a smooth but rich texture.
This cup carries malt and maple like sweetness when served with milk.
As a black coffee, the mild acid elevates the experience of the flavours without adding any sharpness.
La Esmerelda, Colombia
Located in the Andes Mountain range, Antioquia has a wealth of microclimates and high altitudes near 2,000 metres above sea level. As a result, a delicious Colombian coffee is born with low acid and a medium body delivers rich dark chocolate and caramel flavours and caramel notes
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Producer
Located in the Andes Mountain range, Antioquia has a wealth of microclimates. The change in microclimates is visible to the naked eye by watching the roadside vegetation changing along a drive on winding mountain roads.
Thanks to the humid climate and high altitudes near 2,000 metres above sea level, there are pretty amazing and diverse coffees to be found. Labourers and workers working in this coop are offered legal contracts that establish wages and work hours, giving them much more security and access to essential services including healthcare, insurance and pension plans. They can also receive vacation days, paid leave and protections against being wrongfully fired.
The cup
A delicious Colombian coffee with low acid and a medium body delivers rich dark chocolate and caramel flavours. Also find subtleties of muddled citrus, apple and blackberry.
A moderate sweetness offers the final element of a balanced espresso. A great coffee to have black and white.
Adding your favourite milk to this coffee shifts the expression of flavours to fully showcase the dominant note of dark chocolate and subtle nuttiness. This coffee is an exceptional option for those seeking a classic and refined profile.
Kindeng Mill, Papua New Guinea
From the western highlands of Papua New Guinea comes coffee from approximately 1500 small holders, with farms located in the Kindeng and Arufa regions. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvases. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot.
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Producer
This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province
of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500
multiple smallholders located in the Kindeng and Arufa municipalities.
The average
farm size of producers in this area is about 1-2 hectares, and the soil is generally
sandy loam and loamy clay. After cherries are received at the mill, they are
processed accordingly and dried on raised beds and canvasses.
They are moved
multiple times a day throughout the average 1-month drying process to ensure an
even and uniform average moisture content across the lot. Once the coffee is
adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled,
milled, and prepped for export.
Espresso Recipe
Dose | 20.5g
Time | 28-33 seconds
Yield | 45g
Filter Recipe
Dose | 16g
Time | 2:20-2:35
Total Water Weight | 240g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 15.5EK
Total Water Weight | 1.7L
b3 Recipe Guide
In The cup
A delightfully fruity and sweet natural coffee from Papua New Guinea that has an intense but delicious aroma. High sweetness and body (texture) are standout characteristics. The palate of this coffee is very fruit forward. Passionfruit, date, and apricot are the main flavours, but subtleties of strawberries floral honey, and mead are also present.
Overall the nature of this coffee is very rich and luxurious.
Adding milk to this coffee will transform the brew into a very rich and creamy cup, thanks to the heavy body. And with milk you will find a choc-strawberry flavour shine.
When brewed as a filter this coffee gives similar flavour but presents them in a different way. A light body and low acid delivers the notes more delicately, this cup is fragrant, floral, and fruity.
b3’s Christmas blend, developed by our team. Enjoy it as a spiced black coffee or as a warm and soothing milky treat. Perfect for the family to enjoy to celebrate this festive season.
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Producer
El Salvador Los Pinos
El Salvador Buenos Aires
Nicaragua SHG
Brazil Vinhal Lot 35
Brazil Vunhal Lot 29
Espresso recipe
Dose | 21g
Time | 27-33 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:40-2:55
Total Water Weight | 255g
b3 Recipe Guide
In The Cup
Espresso
b3’s Christmas blend, developed by our
team, tastes just like and old fashioned
Christmas cake. Enjoy it as a spiced black
coffee or as a warm and soothing milky
treat. Perfect for the family to enjoy to
celebrate this festive season.
Filter
b3’s Christmas blend comes with a twist this
year with a roast just for a filter brew. Enjoy it
hot to explore a warming rum beverage or
brew it cold to showcase flavours of a spiced
rum cocktail. Do not fear, there is no alcohol
involved in this blend, just some delicious
flavours to savour as a family.
El Naranjo, Colombia
Hector Ermes Canchala Romo, known to his loved ones simply as Ermes, is a smallholder coffee grower from the municipality of Ancuya, which is located deep in the Colombian Andes, in
the department of Nariño. Best served black, as adding milk can overpower the nuanced flavours.
Serving this coffee as a filter will also bring out distinguished, deep and comforting notes of stewed fruits.
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Producer
Inheriting La Fantasia from Elsa’s parents, Guillermo Hormanza and his wife Elsa, have cultivated coffee for over 15 years, working hard to produce specialty coffee in recent years.
Unable to reconcile the expense of producing specialty-grade coffee in the commodity market, Guillermo and Elsa worked with Project Origin to adjust their processing and harvesting techniques and increase the quality of their coffee to make their business more profitable and sustainable.
What is Carbonic Maceration?
This particular coffee has been processed via carbonic maceration (CMN), where additional steps are taken to enhance or craft the cup profiles. These measures occur during the fermentation stage of processing, where specific yeasts are monitored and controlled.
During this stage, the beans are placed in a sealed tank that is filled with carbon dioxide and void of oxygen, which assists the yeast to break down the sugars in and around the coffee beans.
Espresso Recipe
Dose | 21g
Time | 27-33 seconds
Yield | 38g
Filter Recipe
Dose | 15g
Time | 2:25-2:40
Total Water Weight | 230g
Batch Brew Recipe
Dose | 100g
EK Grind Size | 15
Total Water Weight | 1.7L
b3 Recipe Guide
The cup
Syrupy and complex, this coffee carries a multitude of notes—spiced stewed citrus, apple juice, and fragrant passionfruit and honey.
Enjoy this coffee as an espresso to taste its flavours with a sweet, full, and silky texture. As a filter, each note is expressed in a light and gentle brew—mild and smooth with low acid.
Add your favourite milk to this coffee and experience a more gentle and nuanced palate - with flavours of milk chocolate and toasted nuts.
Chapadao, Brazil
Gabriel Nunes, a third generation coffee producer, continues his family's hard work by bringing us this classic Brazilian coffee with underlying sweet and complex characteristics. A brilliant showcase coffee of what Brazil has to offer.This coffee will only be available for a short time.
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Producer
Chapadao Farm of Nunes Coffee, now in their third generation, has the same dedication and passion for coffee as when they began. Gabriel Nunes, is an agronomist who graduated from the renowned University of Viçosa, and is applying his knowledge to carry on and bring an export vision to the family's business. For Osmar Junior: "Coffee is no longer a commodity, but a special product, a product valued and appreciated worldwide".
Espresso Recipe
Dose | 21g
Time | 28-33 seconds
Yield | 60g
b3 Recipe Guide
The Cup
A coffee with lots of clarity and big bold flavours, cacao, milk chocolate, and rich nutty notes. This palate is very typical for a coffee from Brazil, but what sets this particular bean apart from the rest is a unique fruity profile accompanying. Purple grape, lavender, and apricot flavours enrich this cup when served black or with milk. And as an espresso this coffee offers a distinct note of pepper. This coffee is very soluble, making it a thick and rich espresso but it is also perfect for adding milk, as the texture and flavours are still pronounced with clarity.
El Naranjo, Colombia
Hector Ermes Canchala Romo, known to his loved ones simply as Ermes, is a smallholder coffee grower from the municipality of Ancuya, which is located deep in the Colombian Andes, in
the department of Nariño. Best served black, as adding milk can overpower the nuanced flavours.
Serving this coffee as a filter will also bring out distinguished, deep and comforting notes of stewed fruits.
Find out more
Producer
Hector Ermes Canchala Romo, known to his loved ones simply as Ermes, is a smallholder coffee grower from the municipality of Ancuya, which is located deep in the Colombian Andes, in the department of Nariño.
He grows the Castillo variety on his one-hectare plot which sits at approxi-mately 2,100 m.a.s.l, and is therefore rightfully called Las Peñas, which means peaks, rocks or cliffs in Spanish. Beyond his land, says Ermes, “it’s just mountains, no more coffee”. During the height of the harvest, which can go from May through August in this part of Nariño, Ermes employs up to five local pickers to help him
carry out the hand-selection of his Castillo cherry.
After the coffee is brought down from the field, he and his wife Socorro Limas, process the
coffee at their home, with a simple wet mill, that consists of a hand-operated de-pulper machine, a tank and a collection of raised beds.
ESPRESSO Recipe
Dose | 20g
Time | 28-33 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:30-2:45
Total Water Weight | 250g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 15EK
Total Water Weight | 1.7L
b3 Recipe Guide
In the Cup
Low in acid with a light-medium body. This coffee has a delicate and refreshing palate. Fruity notes of peach, pear, apple, and raspberry. A gentle citric acid presents as subtle lemon zest, cucumber, and even aromatic celery. This coffee has a lingering aftertaste of lemon zest and cashew.
Best served black, as adding milk can overpower the nuanced flavours.
Serving this coffee as a filter will also bring out distinguished, deep and comforting notes of stewed fruits.
Vinhal Farm, Brazil (Lot 16)
From popular and innovative producer Rafael Vinhal expect complex and fruity qualities no matter the cup. Whether it's filter or espresso this coffee is sure to turn some heads!
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Producer
Having been producing coffee since 1988, the Vinhal family have been focused on quality and sustainability as well as respect for the people they work with and the environment they live in. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.
Espresso Recipe
Dose | 18g
Time | 28-32 seconds
Yield | 36g
b3 Recipe Guide
In The Cup
Vinhal 16 presents an exquisitely harmonious palate. Moderate levels of sweetness, acidity, and body are all balanced perfectly. A variety of fruity, savoury and confectionery flavours are present in this cup.
Notes of mixed fresh berries, plums, marshmallow, cocoa, and nuts are the highlights of the cup.
This coffee can be served with milk or without. It is very suitable to enjoy with milk, with the body and sweetness being standout factors in the cup, and the tasting notes are delicate subtleties.
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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