Choose your bean

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

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.

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.

Espresso Recipe

Dose: 21g
Time: 28-34 seconds
Yield: 40g

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.

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.

Espresso Recipe

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.

Producer

Gotiti is a coffee which is representative of how coffee in Ethiopia is typically produced. Many individuals within the Gedeb district and surrounding regions each produce small volumes of coffee with their families - typically within the backyard plots of their own homes. With the typical farm size being 1-5 hectares, the farm size is often referred to by number of trees, rather than by area. Coffee trees are interwoven with other food crops, and are often organic by default.

This coffee is named after one of the most well known cooperatives in the region, Banko Gotiti, who collectively unify and process the harvest into consistent and saleable quantities. The producers in these cooperatives will pick their coffee cherries and deliver them to local wet mills, which for this coffee included Chelbesa Washing Station. It’s here that the coffee is sorted for defects, graded by quality and size, dried on raised beds, and prepared for export. Generally, this process takes between 20-30 days, depending on the weather.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:45-3:15
Total Water Weight | 300ml

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

In The cup

Gotiti is a coffee full of character, suitable for all drink types. A little more subtle than some of our other milk-suited coffees, this coffee has soft honey-like sweetness, plum and raspberry flavours, and a slightly floral finish. We would recommend this coffee to those who enjoy a lightly fruity espresso, or who enjoy a smooth dulce de leche taste with their milk coffee.

Easy to work with, the Gotiti is well suited to our regular brewing recipes. We recommend a slightly shorter extraction time to highlight more fruit sweetness in the cup, however a longer extraction time works well for milk beverages. This can be achieved by adjusting your grind size - finer coffee will take a longer time to extract, whereas coarser coffee will extract faster.

Producer

Coming from the Pegasing district of Takengon, Sumatra, is Asman Lot 64. We’ve once again been impressed by the coffee coming from Asman Gayo Mill in Aceh, which is owned and operated by Cup of Excellence winner Asman Arianto. Several small coffee producers in the Pantan Musara villages sell their coffee cherries to the mill, at which Asman oversees the processing of the coffee for export.

This particular lot has ungone ‘washed processing’, during which the fruit is stripped from the coffee beans before being dried. This method of processing is relatively uncommon for Sumatra, as the consistent humidity and cloud cover makes it difficult for the coffee to dry. Asman’s efforts to process coffee which differs from the traditional methods of wet-hulling speaks into his passion for his product, and his dedication to producing a high quality product which stands out from the rest.

Espresso recipe

Filter Recipe

Dose | 20g
Time | 3:00
Total Water Weight | 290g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10EK
Total Water Weight | 1.8L

In The Cup

Similar to its predecessors from the same mill, Asman 64 is packed to the brim with full-bodied flavour. Despite being a washed process coffee, the familiar flavours of ripe blackberries, dried tropical fruits and juicy grape-like beverages carry across in this cup, though with a clean ‘tea-like’ mouthfeel. While the flavours compliment milk, we prefer Asman 64 as espresso or as a filter brew for this reason.

The key for this coffee is achieving juiciness in the cup, which is most easily achieved by using a slightly higher water temperature. If you’re unable to adjust your water temperature, we would recommend using a finer grind setting, and reducing your dose. This will allow the coffee to be further extracted, and will balance out herbal flavours. This applies for espresso and pour overs.

Producer

Gargari Gutity takes half of its name from the village of Banko Gutity, situated in Gedeb. Banko Gutity is the home of this coffee’s cultivation, and the 2400 smallholders who care for the coffee trees. The second half of this coffee’s name comes from the Gargari washing station, at which this coffee was processed and dried, ready for roasting. Like much of the coffee produced in Ethiopia, most of the Banko Gutity smallholders harvest their coffee from their backyards. Once picked, the coffee is floated in water to sort out defected coffee cherries, and is then spread across drying beds to ferment and dry. This process typically takes 19-21 days, during which the cherries are continually hand sorted and rotated until the moisture content reaches 10-12%. Additional innovations, including overnight wrapping, shade drying and layered drying, allow for a controlled and moderate fermentation to take place. From there, the dried cherries are moved to Addis Ababa to undergo the cleaning and hulling process, and are then sorted by size, density and colour for export.

This coffee is sourced from Upstream and their sorting partner, Primrose Coffee. Primrose Coffee, a proud member of the International Women’s Coffee Alliance (Ethiopian Chapter), uses their 20 years of Ethiopian exporting experience to actively promote and drive forward the engagement, advancement and inclusion of women in the Ethiopian coffee industry. They have primarily supported Ethiopian smallholders through various local social projects, providing financial assistance to the governments operating them.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:45-3:00
Total Water Weight | 340g

Batch Brew Recipe

Dose | 105g
EK Grind Size | 10
Total Water Weight | 1.8L

The cup

Gargari Gutity demonstrates a profile which is regularly enjoyed from Ethiopian coffees. Initially showcasing berry sweetness, followed by gentle dark chocolate flavours and a light citrus finish, this coffee is best enjoyed as either a filter brew or as an espresso. Its creamy body also lends itself well to a small amount of milk without getting washed out.

We recommend brewing this coffee with a slightly higher yield compared to your regular filter or espresso recipes. For espresso, this helps the blueberry and strawberry flavours shine in contrast to the dark cocoa undertones, and for filter this gives the brew a light and sweet tea-like mouthfeel.

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

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.

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

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

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.

Producer

Diofanor Ruiz is named after the farm owner who produced this coffee. Coming from a traditional coffee-farming family, Diofanor is a highly experienced farming professional working from his farm, La Divisa, in Quindio Colombia. Together with his wife and son, who is currently studying agroforestry engineering, the goal at La Divisa is to produce high quality coffees which differ from those produced by traditional farming methods.

Diofanor’s farm is packed with tree diversity. Alongside the coffee trees, he has planted a range of fruit trees and local natives to provide shade and increase agroforestry in the region. The added biodiversity, along with the sun protection, help increase the farm’s resiliency. Coffee trees are climate sensitive, and face risks from many different pests and diseases which severely target the coffee trees and their fruit. The varietal of this microlot, Castillo, has a higher resistance to coffee leaf rust, and is more productive than other varietals grown in the area.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 340g

Batch Brew Recipe

Dose | 115g
EK Grind Size | 11EK
Total Water Weight | 1.8L

In The Cup

Diofanor Ruiz is a coffee so full of flavour, you’d be hard pressed to get a cup which isn’t intensely rich with stone and red fruit flavour, bright with sweet orange acidity, or winey with a grape juice body. This makes it enjoyable for all beverages, from milky coffees to pour overs.

Arguably, the challenge when brewing this coffee is balancing the cup’s intensity to an enjoyable level. For espresso, we recommend using a slightly higher yield, and a slightly faster extraction time. This can be achieved by using a coarser grind size, and will enhance sweetness without adding a sour finish. For pour overs, we recommend the same changes, as well as using a lower brew temperature and limiting your number of pours.

Producer

Regional Apia Decaf, our latest decaffeinated offering, is named after the region in which it was grown. Smallholder producers manage their own harvest on land averaging 5-10 hectares in size, and work with our suppliers at Harvest Town Coffee to uphold a high standard of consistency and quality.

After being picked, this coffee was decaffeinated using the EA method. Also known as the Sugar Cane method, this process relies on the naturally occurring compound Ethyl Acetate (EA), which can be obtained through the fermentation of sugarcane. The coffee is steamed until porous, then submerged in a solution of water and EA. The EA molecules bond with the caffeine molecules, allowing the caffeine to ‘dissolve’ out of the coffee and into the solution. Once the coffee is saturated, the solution is drained and replaced, and the process is repeated until a minimum of 97% of the original caffeine content is removed. A final steam removes any lingering traces of EA, leaving the coffee ready for drying and export preparations.

Espresso Recipe

Dose | 22g
Time | 27 - 30 Seconds
Yield | 45g

In The Cup

We love our Regional Apia Decaf for its complex texture and for its diverse flavour profile, which is sometimes lacking from other decaf coffees. Enjoyable for all coffee lovers, this decaf has lively pineapple acidity, winey red-fruit sweetness, and a smooth honey aftertaste.

While we enjoy pairing our decaf with milk to get a silky, roasted-almond flavour coffee, it can also be enjoyed as an espresso or as a black brew. For a less intense brew or for those brewing their coffee black, we would recommend dropping your dose, as our recommended recipe is primarily for milk-based beverages.