Regions

Each origin offers a distinct aroma, body, and taste profile.

Brazil

Known for its nutty sweetness and low acidity, Brazilian coffee offers a smooth, chocolatey finish.

Colombia

Famed for its perfectly balanced flavor, Colombian coffee offers a rich aroma, medium body, and notes of caramel and citrus with a bright, clean finish.

Costa Rica

Costa Rican beans deliver a lively, crisp cup with bright acidity and hints of honey, citrus, and tropical fruit, reflecting the region’s volcanic soil.

El Salvador

El Salvador’s coffees are known for their mild sweetness, silky body, and balanced notes of chocolate, caramel, and nuts with a smooth aftertaste.

Guatemala

Guatemalan coffee boasts a full body with deep cocoa undertones and gentle spice, complemented by a rich aroma and bright, complex acidity.

Indonesia

Indonesian coffee is bold and earthy, featuring low acidity and flavors of dark chocolate, cedar, and spice for a smooth, heavy-bodied brew.

Rwanda

Rwandan coffee shines with vibrant fruitiness, floral aromas, and a balanced sweetness, offering notes of red berries and citrus in every sip.

Ethiopia

Ethiopian coffee is celebrated for its bright, floral aromatics and tea-like acidity, often showing jasmine, bergamot, and blueberry notes. It delivers a lively, complex cup with a clean, lingering finish.

Roasts

Our aim is to provide coffee that is full of flavour and sourced ethically. We work exclusively with speciality-grade coffee and avoid commodity coffee. We collaborate directly with trusted importers and always pay above the Fairtrade base price. While some of our beans are Fairtrade or Rainforest Alliance Certified, we don’t market them as such. Many smaller, high-quality farms can’t afford certification, but we ensure ethical sourcing through close relationships and fair pricing. This approach lets us focus on quality, fairness, and flavour, supporting both certified and independent producers who prioritise excellence.

Light Roasts

These beans are light brown in color with no oil on the surface. They have a bright acidity and feature more of the original, origin-specific flavors of the bean, often described as fruity or floral

Medium Roasts

These beans have a medium brown, non-oily surface and offer a more balanced flavor, aroma, and acidity. This roast level is popular for its well-rounded profile that combines some original bean characteristics with a developing toasted sweetness.

Dark Roasts

These beans are dark brown, sometimes nearly black, and often have an oily surface. The roasting process mutes the original acidity and introduces bold, rich, bittersweet, or smoky flavors from the caramelization of sugars. 

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