HAND-PACKED FROM SMALL ESTATES AND FARMS, SINGLE ORIGIN BEANS ARE REVERED BY COFFEE LOVERS FOR THEIR DISTINCT FRAGRANCES AND SUBTITLES ON THE PALATE.

CHOOSE YOUR BEANS FROM OUR FEATURED SELECTION:

ETHIOPIA SIDAMO

Country:
Ethiopia

Region:
Sidamo

Tasting:
Light-bodied with nicely rounded acidity, delicate floral aroma, flavour hinting of citrus and spice

Cultivated at 4000 ft above sea level in the Sidamo province of Ethiopia, the birthplace of coffee; these small, light-coloured and distinct beans are handpicked and wet-processed, delivering a unique, bright brew.

Recommended Brewing Method:
Pour Over

GUATEMALA ANTIGUA LOS VOLCANES

Country:
Guatemala

Region:
Antigua

Tasting:
Velvety body, refined acidity, subtle spicy-floral aroma, flavour hinting of dark chocolate

Planted between 4600 and 5600 ft in a fertile region flanked by three volcanoes and known for its dedication to the art of coffee growing, this bean is cultivated at a temperature ranging from 19-22° Celsius, yielding an elegant single origin with a finely nuanced brew.

Recommended Brewing Method:
French Press

BRAZIL RIO VERDE YELLOW BOURBON

Country:
Brazil

Region:
Minas Gerais

Tasting:
Syrupy body, rounded acidity, intense aroma, sweetness of toffee and cocoa on the tongue

Grown at a lower altitude in the lush Serra da Mantiqueira in southeastern Brazil, the largest coffee-growing region worldwide, these beans offer an interesting balance between body, acidity and sweetness, producing a distinctly lively mouth feel.

Recommended Brewing Method:
Siphon

PRESENTING A SEASONAL SELECTION OF SINGLE ORIGIN BEANS HANDPICKED FOR TASTE, AROMA AND BODY. SOURCED FROM SMALL ESTATES, SINGLE ORIGIN BEANS OFFER A MORE DISTINCT (AND SOME SAY MORE SUPERIOR) FLAVOUR AND FRAGRANCE.

THESE ARE THE BREWING METHODS THAT WE OFFER:

POUR OVER

Hot water is slowly poured over finely ground beans through a paper cone filter. This method enables more flavour to be extracted, yielding a more nuanced, distinctive cuppa.

SIPHON

This begins with total saturation of ground coffee in hot water, which is then pulled via vacuum through a filter resulting in a mmedium bodied brew with crisp bright accents.

FRENCH PRESS

Coarse coffee grounds are steeped in hot water then filtered through a mesh which also captures more of the coffee's flavour and essential oils, resulting in a rich, full-bodied brew.