Unlike most things in life, we take our coffee very seriously. It often consumes our life, and we can get a bit nerdy with it sometimes (looking at you Alex). We look at a few things before we take a coffee on board, where it comes from, how it’s roasted and how awesome it tastes.

While sourcing the finest coffees can be challenging, we ensure our coffees are ethically farmed and that the farmers get a fair price for their crop. Our current range of coffees come from farms within small regions of Guatemala, Ethiopia, Kenya and Brazil. We also support the 20:20 Project who, a charitable organization based around coffee, run projects in Ethiopia and Nepal battling leprosy and domestic abuse.

Each of our carefully selected coffees have slightly different roast profiles. We do this in order to extract the maximum amount of flavour out of each bean.  We believe that at these chosen roast profiles, each coffee tastes its’ very best.

Inside our store on Grand Parade you will find our coffee expertly brewed using one of the finest espresso machines in the world, the Royal Aviator. We also use many other other manual brewing techniques such as Chemex, V60 and French Press. We set up a brew guide for each of our favourite brewing methods, you should have a look at them here!

KENYA – MT. KENYA – 250G

Roast: Light/ Medium
Region: Mt. Kenya
Notes: Mild Fruit & Dark Chocolate
Process: Natural (Dry)
Altitude: 2000m
Picking Process: Selective Harvesting
Variety: Arabica

GUATEMALA- VOLCAN DE ORO – 250G

Roast: Light/Medium
Region: Antigua, on the slopes of Volcan de Oro
Notes: Fruity, Chocolatey & Apple-ish Acidity
Process: Washed
Altitude: 1700m
Picking Process: Selective Harvesting
Variety: Arabica

ETHIOPIA – SIDAMO – 250G

Roast: Light/Medium
Region: Sidamo
Notes: Flowers, Cocoa & Citrus
Process: Washed
Altitude: 1900m
Picking Process: Selective Harvesting
Variety: Arabica