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.
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.
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.
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.
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.
Gotiti, Ethiopia
Gotiti, from the Yirgacheffe region of Ethiopia, is the newest component of our Seasonal blend and our latest single origin offering. This coffee carries a smooth honeycomb body, plum and grapefruit sweetness, and a lightly floral finish. Suited for espresso and milk-based beverages. We love the subtle complexity in this coffee, brought to us by district producers in Gedeb.
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
Dose | 21gTime | 26-29 seconds
Yield | 45g
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.
La Flecha, Colombia
La Flecha is a honey-process coffee from Nariño, Colombia. Grown by members of project La Cooperativa de Cafes Especiales de Nariño, La Flecha is one of many crops grown by the producers in the Aponte indigenous reserve. With dried stone fruit flavours, a citrus peel acidity and a soft malty body, this coffee is suited for those who like a smooth black coffee, or a less intense milky coffee.
Producer
La Flecha is a testament to the perseverance of the Indigenous community who grow this coffee today. This coffee was grown by the producers of Aponte Indigenous Reserve, within the town of El Tablon de Gómez, Nariño. The community has only in recent history been liberated from injustices caused by violent groups, now having reclaimed 22,000 hectares of land for the community to thrive within. 17,500 hectares of that land is allocated sacred area, in which natural plant regeneration and reforestation has occurred.
For the last 4 years, the Aponte producers have been growing, processing and selling their Castillo variety to our suppliers at Cofinet. Castillo is a productive variety with a higher resistance to climate variations, pests, and diseases which affect coffee trees. The coffee cherries are picked once ripe, and dry fermented for 35 hours after pulping. The coffee is then dried for 11 days to lower the moisture content for export.
In The Cup
La Flecha is a great option for those who brew their coffee for lots of people at home. The chocolate malt body of this coffee tastes fantastic with milk, with the soft pome fruit sweetness adding complexity to espresso. It also has a very approachable orange zest acidity and tea-like body when brewed as a filter coffee, perfect for those who are brewing for their friends and family.
We find that using a restricted yield for this coffee works best for achieving a balanced body with good intensity, while also highlighting the sweet apple and peach flavours. This works for both filter and espresso brews. We also recommend keeping your extraction times consistent with your baseline recipes, which can be accomplished by using a slightly finer grind setting. This will help balance the acidity and sweetness of your cup.
Shantawene, Ethiopia
Shantawene, named after the region in which this coffee was grown, is everything you would expect from an Ethiopian coffee. Rich with ripe berry sweetness, a smooth chocolate body, and tea-like floral characteristics, this coffee is a delight for those who enjoy drinking black coffee which is intense and complex, or for those who enjoy a dash of milk.
Producer
Shantawene was produced by farm owner Lunke Zegeye Dayechew and his team of pickers. Lunke is driven by quality and environmentally friendly agricultural practices, which is demonstrated by how he leads his operations on the farm. In conjunction with minimising the use of pesticides and other chemical materials, the farm is surrounded by its natural forested area. Some plants, such as Ventricosum, provide food to the surrounding community, while shade trees protect the coffee trees and add biodiversity to the local ecosystem.
The cherries harvested at Lunke’s farm are processed in traditional fashion. Hand-picked cherries are sorted prior to being pulped, and are spread out to dry on raised drying beds within 6 hours of being harvested. Regular turning of the cherries prevents unwanted mould and fermentation, and allows the cherry to dry uniformly. From there, any remaining fruit and the husks on the outside of the beans are mechanically removed, leaving them ready for export.
Espresso Recipe
Filter Recipe
Dose | 20g
Time | 3:00-3:15
Total Water Weight | 310g
Batch Brew Recipe
Dose | 115g
EK Grind Size | 11EK
Total Water Weight | 1.8L
The cup
Shantawene is a bean packed with sweet berry flavours, a rich cocoa body and subtle floral overtones. We found that this coffee shines when consumed as espresso or filter, however a restricted recipe also works well for coffees with a small amount of milk. The focus when dialling in this coffee is achieving as much blueberry sweetness as possible, without losing the richness of the body.
Similarly to the espresso roast, we suggest increasing the brew yield to enhance cup clarity and to enhance its floral characteristics.
Anahy, 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.
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.
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.
La Flecha, Colombia
La Flecha is a honey-process coffee from Nariño, Colombia. Grown by members of project La Cooperativa de Cafes Especiales de Nariño, La Flecha is one of many crops grown by the producers in the Aponte indigenous reserve. With dried stone fruit flavours, a citrus peel acidity and a soft malty body, this coffee is suited for those who like a smooth black coffee, or a less intense milky coffee.
Producer
La Flecha is a testament to the perseverance of the Indigenous community who grow this coffee today. This coffee was grown by the producers of Aponte Indigenous Reserve, within the town of El Tablon de Gómez, Nariño. The community has only in recent history been liberated from injustices caused by violent groups, now having reclaimed 22,000 hectares of land for the community to thrive within. 17,500 hectares of that land is allocated sacred area, in which natural plant regeneration and reforestation has occurred.
For the last 4 years, the Aponte producers have been growing, processing and selling their Castillo variety to our suppliers at Cofinet. Castillo is a productive variety with a higher resistance to climate variations, pests, and diseases which affect coffee trees. The coffee cherries are picked once ripe, and dry fermented for 35 hours after pulping. The coffee is then dried for 11 days to lower the moisture content for export.
Recipe
Filter Recipe
Dose | 20g
Time | 2:45
Total Water Weight | 290g
Batch Brew Recipe
Dose | 100g
EK Grind Size | 10.5EK
Total Water Weight | 1.7L
IN THE CUP
La Flecha is a great option for those who brew their coffee for lots of people at home. The chocolate malt body of this coffee tastes fantastic with milk, with the soft pome fruit sweetness adding complexity to espresso. It also has a very approachable orange zest acidity and tea-like body when brewed as a filter coffee, perfect for those who are brewing for their friends and family.
We find that using a restricted yield for this coffee works best for achieving a balanced body with good intensity, while also highlighting the sweet apple and peach flavours. This works for both filter and espresso brews. We also recommend keeping your extraction times consistent with your baseline recipes, which can be accomplished by using a slightly finer grind setting. This will help balance the acidity and sweetness of your cup.
Shantawene, Ethiopia
Shantawene, named after the region in which this coffee was grown, is everything you would expect from an Ethiopian coffee. Rich with ripe berry sweetness, a smooth chocolate body, and tea-like floral characteristics, this coffee is a delight for those who enjoy drinking black coffee which is intense and complex, or for those who enjoy a dash of milk.
Producer
Shantawene was produced by farm owner Lunke Zegeye Dayechew and his team of pickers. Lunke is driven by quality and environmentally friendly agricultural practices, which is demonstrated by how he leads his operations on the farm. In conjunction with minimising the use of pesticides and other chemical materials, the farm is surrounded by its natural forested area. Some plants, such as Ventricosum, provide food to the surrounding community, while shade trees protect the coffee trees and add biodiversity to the local ecosystem.
The cherries harvested at Lunke’s farm are processed in traditional fashion. Hand-picked cherries are sorted prior to being pulped, and are spread out to dry on raised drying beds within 6 hours of being harvested. Regular turning of the cherries prevents unwanted mould and fermentation, and allows the cherry to dry uniformly. From there, any remaining fruit and the husks on the outside of the beans are mechanically removed, leaving them ready for export.
In The Cup
Shantawene is a bean packed with sweet berry flavours, a rich cocoa body and subtle floral overtones. We found that this coffee shines when consumed as espresso or filter, however a restricted recipe also works well for coffees with a small amount of milk. The focus when dialling in this coffee is achieving as much blueberry sweetness as possible, without losing the richness of the body.
For espresso, we slightly extended our brew yield to enhance the sweetness without making the espresso too watery. If you’re drinking your coffee with milk, this addition isn’t necessary, and the coffee is more distinct in milk with a standard brew ratio.
Regional Apia Decaf
Regional Apia Decaf, named after the region in which it was produced, is a delightful decaffeinated coffee which any coffee drinker will enjoy. Processed using the Sugarcane method, this cup has pineapple acidity, red fruit sweetness, and a roasted almond aftertaste.
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.
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.