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.
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.
Nyarusiza, Rwanda
This coffee makes a vibrant and intriguing espresso with layers of flavour and complexity. Fruity and bright acidity, reminiscent of blood oranges and apples, accompanied by sweet, jammy, and fragrant flavours of cranberry, cherry and stone fruits. Finally, the cup is completed by undertones of dark chocolate and hazelnut liqueur. Paired with your favourite milk, the chocolate and nut notes will shine.
Brew this coffee as a filter and experience juicy apples and stone fruits, with a subtle finish of pomegranate and cola.
Find out more about Nyarusiza
Producer
This co!ee was produced by 43 smallholder producers who farm coffee in the high
hills surrounding Remera washing station, located in the Kamageri Sector of
Nyamagabe District, in Rwanda’s Southern Province. The farmers are members of
the Kawanziza Farmer’s Group, a small association of producers who deliver co!ee
to Buf Co!ee company, who own and manage Nyarusiza along with three other
washing stations.
The People
The farmers who make up the Kawanziza group come from a nearby village called
Gasaka. Recently they banded together and made the decision to process and
market their co!ees separately as a smaller, more selected lot. The group also
provide each other with invaluable support, by sharing resources and labour during
the busy harvest period. They named their association Kawanziza, which roughly
translates to ‘beautiful co!ee’ in the local Kinyarwanda language.
The cup
This coffee makes a vibrant and intriguing espresso with layers of flavour and complexity. Fruity and bright acidity, reminiscent of blood oranges and apples, accompanied by sweet, jammy, and fragrant flavours of cranberry, cherry and stone fruits. Finally the cup is completed by undertones of dark chocolate and hazelnut liqueur. Paired with your favourite milk, the chocolate and nut notes will shine.
Brew this coffee as a filter and experience juicy apples and stone fruits, with a subtle finish of pomegranate and cola.
Our new all-rounder, versatile and full-bodied. Enjoy this coffee black or white and experience rich flavours of almonds, malt, caramel, cocoa butter and stone fruits.
This coffee has a medium level of acidity and very little bitter flavours making it an easy-going and forgiving brew.
Served any way, black or white, there is a sweet and jammy aftertaste of apricot, chocolate and marmalade. This is a coffee that keeps on giving and we're really stoked to share it with you
Find out more about La Constancia
Producer
Grown by Carlos at Finca La Constancia, this coffee is part of a new Single Estate program monitored by Cofinet. This Microlot is 100% Caturra.
Details
Altitude | 1350m - 1400m
Process | Washed
Region | Quindio
Varietal | Caturra
The cup
Our new all rounder, versatile and full bodied. Enjoy this coffee black or white and experience rich flavours of almonds, malt, caramel, cocoa butter and stone fruits.
This coffee has a medium level of acidity and very little bitter flavours making it an easy going and forgiving brew.
Served any way, black or white, there is a sweet and jammy aftertaste of apricot, chocolate and marmalade. This is a coffee that keeps on giving and we're really stoked to share it with you
Niquinho, Brazil
This coffee is both familiar and fun, with classic flavours that we love from Brazilian coffees like chocolate and nuts - but we've also found some surprising undertones in the cup that we're really enjoying. As a black coffee, there is a thick heavy body and mild acidity, but also note of candied lime and tropical fruits shines through to brighten up the cup and delivery a delicious complexity. When drunk with milk, the heavy body and naturally high sweetness become the star of the show
Find out more about Niquinho
The Producer
When Luiz Paulo’s grandfather died, in recognition of his
career and trajectory, his family decided to heir him a coffee
farm called Sítio Senhor Niquinho, which was actually his
grandfather’s nickname. Located at an altitude of about
1100m and with an annual rainfall average between 1250
and 1400 mm, Sr. Niquinho has native forests, riparian
woods around and water sources, which are fully preserved.
The coffees grown there are processed in Irmãs Pereira farm
due to closeness of the properties and the large processing
capacity of Irmãs Pereira.
Process
Constant brix measurement and visual assessment to decide when to start harvesting. Once the ideal maturation level was reached the cherries were picked and taken to be washed down (clean from dirt/ leaves etc) and processed to sort floaters from ripe cherries, but they are not pulped. After that only the ripe cherries were taken to the concrete patio to be dried off for 22 days.
The cup
This coffee is both familiar and fun, with classic flavours that we love from Brazilian coffees like chocolate and nuts - but we've also found some surprising undertones in the cup that we're really enjoying. As a black coffee, there is a thick heavy body and mild acidity, but also note of candied lime and tropical fruits shines through to brighten up the cup and delivery a delicious complexity. When drunk with milk, the heavy body and naturally high sweetness become the star of the show
Tabe, Burka
Candy sweet, juicy fruit flavours, complexly aromatic, this coffee is loaded with incredible flavours of summer fruits and we're excited to introduce and share it with you.
An ensemble of florals, berries, and stone fruits fill the cup with the underlying lightness of pineapple and pomegranate. You can enjoy this coffee black or white. With milk you can expect a unique, light and refreshing cup with subtle floral and tea like flavours. This is one that we look forward to drinking iced as the weather warms soon. Serve this coffee as a filter and enjoy the smooth texture and generous body that it has to offer. Flavours of strawberry, passionfruit, and peach are just some of what this coffee has to offer.
Find out more about Tabe Burka
Producer
Farmers selectively handpick cherry and deliver it
to Tabe Burka station. Cherry is floated and then
visually inspected for damaged, over- and under-
ripe cherry. Cherry is pulped and fermented for 36 to
72 hours. Throughout fermentation, water is
replaced three times. After fermentation, parchment
is run through a washing channel to remove
remaining mucilage. Staff push parchment through
the channels and coffee is separated into grades by
density. Once clean, the highest parchment
grade are soaked for an additional 8 to 12 hours.
General info
Grower: Luis Carlos Romao
Farm: Tabe Burka
Region: Guji
Altitude: 1800m - 2200m
Variety: JARC 74110, JARC varieties,
Local Landraces
Process: Natural
The cup
Candy sweet, juicy fruit flavours, complexly aromatic, this coffee is loaded with incredible flavours of summer fruits and we're excited to introduce and share it with you.
An ensemble of florals, berries, and stone fruits fill the cup with the underlying lightness of pineapple and pomegranate. You can enjoy this coffee black or white. With milk you can expect a unique, light and refreshing cup with subtle floral and tea like flavours. This is one that we look forward to drinking iced as the weather warms soon.
Serve this coffee as a filter and enjoy the smooth texture and generous body that it has to offer. Flavours of strawberry, passionfruit, and peach are just some of what this coffee has to offer.
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 Popanya
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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