As the harvest seasons progress from region to region the selection we offer varies.

The House Blend is the base for all of our espresso drinks whilst the single origins are offered as fresh pour over filters.

Beans can also be custom ground to your home brewing method.

House Blend I

A blend of El Salvador, Brazil and Sumatra coffees. This is a smooth and full bodied coffee in the traditional espresso blend style. As an espresso there are hints of orange hidden within the intense chocolate and caramel notes. When used with milk the flavours combine to give praline tones on the palate.

Chalatenango, El Salvador

Washed Process

Hints of tangerine and marzipan underlie plum tones and a syrupy caramel character. Balanced and sweet.


Patrocinio, Brazil

Natural Process

The full bodied and creaminess of this coffee shouts the classic Brazilian taste of hazelnuts and milk chocolate with a hint of dates. This smooth flavour goes well with milk.


Mpanga, Burundi

Natural Process

Milk chocolate, blackberry and fig flavours give a versatile and balanced cup. Rich and sweet.

Murakoze, Rwanda

Natural Process

Grape, peach and blueberry tones underly the vibrant strawberry character. Smooth, balanced and sweet.

Woreda, Ethiopia

Washed Process

The sparkling acidity of this coffee is complemented by jasmine and rose floral tones with black tea, peach and apricot flavours making it sweet and syrupy.

Copan, Honduras

Natural Process

A genuinely unique and unusual coffee. The gentle strawberry and cream base with an intense blueberry profile creates sweetness with a full body.

Alajuela, Costa Rica

Washed Process

Hazelnut and chocolate core complemented by juicy cherry and raspberry body and just a hint of lime on the finish. A balanced classic.

Sovu Decaf, Rwanda

CO2 Washed Process

The milk chocolate, brown sugar and fig flavours are left in tact by this gentle decaffeination process allowing good balance and body.

The beans are soaked to allow caffeine molecule mobility once they come into contact with pressurised liquid carbon. The carbon draws out the caffeine and is then evaporated allowing for the water to be reused. This organic process is repeated until the desired caffeine level is reached.