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.
Dambi Uddo, Ethiopia
Silky smooth dark chocolate flavour, ripe stone fruit sweetness, and rich Macadamia and liqueur notes. In Daanisa, Ethiopia, the producers of this coffee sorted the harvest multiple times and processed the cherries using an extensive and involved process of temperature-controlled drying and fermentation over several days. All of their hard work has resulted in a delicious, sweet, complex, and high-quality coffee which we are honoured to share with you.
Find out more about Dambi Uddo
Producer
Various farmers selectively handpick cherries and deliver them to the washing station. At the washing station, coffee is sorted to ensure that only the ripest cherries are processed. The collection agent oversees the quality of the cherries before processing. Sookoo Exporters work with small groups of farmers in Daanisa, in the Guji region to ensure their coffee makes it to the best possible market. This coffee is bright and delicate while also retaining the fruit-forward profile so indicative of naturals from this region.
Processing
Natural coffees, such as this one, are floated in water
first to remove any underweight or damaged beans
and any debris. Only the cherries that sink are
accepted for the higher qualities. Floaters are kept
aside to be processed as lower grades. After cleaning,
cherries are carried straight to raised beds, where they
are spread into a single layer for drying. They are
raked regularly and sorted to remove any damaged
cherries that may have made it through the initial
sorting.
After a few days, washing station staff will increase
the thickness of the layer to slow the drying and
stabilize humidity. Total drying time can take up to
three weeks under cloudy conditions, or two weeks
should the weather be sunny.
The cup
As a black coffee (either filter or espresso), you will experience a full texture, berry acidity, chocolatey sweetness, and undertones of cherry liqueur.Add your favourite milk to this coffee and you will uncover rich nutty macadamia flavour and tonnes of sweetness.
Find out more about Las Hermosas
Find out more about Matilde
The Producer
The paths of Ricardo Tavares have always been led by coffee farming. This
story started with the work and dedication of the family’s patriarch, Sr. Aprigio
Tavares Jr, someone who was never afraid, and in 1973 started a beautiful
work throughout the coffee production chain. The loyalty in the business
world is a consequence of his professional origins, as a gift from his DNA.
As a result of all this effort, Ricardo is considered one of the most
respected producers in the coffee world. He has the status of “successful
entrepreneur” and is a producer with quality attested certificates. In 2018 he
was the world champion of the Cup of Excellence competition, when his son
Leonardo Tavares was in charge of the family’s farms. This is a successful
story that multiplies from a generation to the other ones. The family is the 3rd
generation in coffee growing and are doing a brilliant job on specialty coffee
farming.
The Farm
Keeping up with the weather, the green coffee is harvested at its full ripeness, through
meticulous and efficient mechanized picking, and processed with the utmost care.
Either Naturals, Pulped Naturals or Fully Washed, Matilde’s coffees are known for their
clean, sweet, velvety body and unique acidity.
Endebess, Kenya
Bright, sprightly, juicy flavours of mandarin, lychee and melon. Golden syrup sweetness and undercurrents of floral jasmine and hibiscus. With a twist, this coffee from Kenya has undergone a fermentation process (which is rare for us to see from Kenyan coffees). The drying/fermenting phase for this coffee lasts for 21-35 days and is monitored and sorted multiple times to ensure the best results. Thanks to the hard work that the producers in Kenya put in, it offers the cup a unique and individual depth with liqueur-like complexity. Great when served black and white.
Find out more about Endebess
Producer
The Endebess Estate is located in the northern part of Kenya’s Rift Valley, near the
market town of Kitale in Trans-Nzoia County.
The farm measures about 758 hectares, a third of which is used to grow coffee. The
varieties on the farm are predominantly SL28, SL34, Batian and Ruiru 11.
The region’s soil is mostly clay loam and sits on the eastern slopes of Mount Elgon, an
extinct volcano on the border of Uganda and Kenya.. The flowering happens between
February and April and the harvest takes place between October and January.
General info
altitude | 1600m - 1800m
process | Natural
region | Trans-Nzoia
varietal | SL 28, S L 34,
Batian, Ruiru 11
The cup
Bright, sprightly, juicy flavours of mandarin, lychee and melon. Golden syrup sweetness and undercurrents of floral jasmine and hibiscus. With a twist, this coffee from Kenya has undergone a fermentation process (which is rare for us to see from Kenyan coffees). The drying/fermenting phase for this coffee lasts for 21-35 days and is monitored and sorted multiple times to ensure the best results. Thanks to the hard work that the producers in Kenya put in, it offers the cup a unique and individual depth with liqueur-like complexity. Great when served black and white.
Popayan Decaf
This decaf doesn't disappoint. It is vibrant and rich with notes of mandarin, caramel, chocolate. Dive deeper and discover extra complexity with characters of cherry, raspberry, and pecan.
The cup is perfectly balanced and a mild level of acidity complements it all and lifts it to a higher level. Enjoy adding to this coffee and have no fear of losing any of these delicious notes.
Find out more about Decaf Popayan
Producer
This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
Process
The decafeination process is unique, the caffeine is extracted from the bean using sugar cane and water which enhances the sweetness while maintaining coffee attributed. This technique was developed in Colombia.
The cup
This decaf doesn't disappoint. It is vibrant and rich with notes of mandarin, caramel, chocolate. Dive deeper and discover extra complexity with characters of cherry, raspberry, and pecan.
The cup is perfectly balanced and a mild level of acidity complements it all and lifts it to a higher level. Enjoy adding to this coffee and have no fear of losing any of these delicious notes.
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