Country: Costa Rica
Variety: Caturra and Catui
Processing: Washed and sun dried
 
Tasting notes:
Brown sugar sweetness, with notes of walnuts, a buttery mouthfeel and a cocoa powder finish.

This coffee has a lovely sparkling acidity, with a good body and high level of sweetness making it well suited to both espresso and gentler brew methods such as pour over and plunger.  It works well with and without milk.

Country: El Salvador
Variety: Red Bourbon
Processing: Washed and sun dried
 
Tasting notes:
Notes of shortbread and date, with a buttery mouthfeel and fresh lime acidity.

A firm favourite for us. We love this coffee because it is just such an easy drinker! It will work beautifully through most brew methods including espresso.

Country: Costa Rica
Variety: Caturra and Catuai
Processing: Natural Process

Tasting notes:
Intensely sweet, with notes of ripe cherry and chocolate, a rounded mouthfeel, and lingering fruit finish.

This coffee will work beautifully brewed through pour over / plunger / chemex / aeropress / siphon... basically anything except espresso.

It is very rich and full of ripe fruit notes. We encourage you to drink this coffee black. You will probably notice how the cup profile changes as it cools, allowing some of the more subtle notes to come out, and growing ever more delicious! With milk it reminds us of strawberries and cream.

40% Brazil Barreiro (Natural)
40% Guatemala San Francisco Tecuamburro (Washed)
20% Costa Rica Herbazu (Washed)

Tasting notes
Notes of fig, sultana and shortbread, with a thick, syrupy body and rich nutty finish.

Perfect if you have the espresso machine sitting right there on your kitchen bench at home! We change our espresso blend seasonally depending on what is in season and what tastes good.  Taken black, our current seasonal blend has notes of fig, pistachio and shortbread, with a thick, buttery mouthfeel and rich nutty finish. In milk, flavours of sultana and cocoa powder come through for a deliciously full-bodied coffee.