Six coffees, and we can tell you where each one grew.

Region, elevation, process and what it actually tastes like. Every bag is roasted here in small batches and ground to order, or left whole.

The house blend

What every espresso in the shop is built on.

605 Blend

from $20

Nutty, cocoa and caramel, with a berry note and a subtle fruit-like acidity underneath it. It’s the staple, it’s what we pull every espresso drink from, and it’s the one regulars buy by the five pound bag.

Type: Blend, several origins
Weights: 12oz and 5lb
Grind: Whole bean, drip, fine or French press

Single origin

Five we buy on their own merits.

Sorted the way the hills are, highest first. Elevation isn’t everything, but it tells you a lot about how a coffee will taste.

Ethiopia
Yirgacheffe

from $20

Fresh plum, panela, burnt sugar and fresh lime, with a sparkling phosphoric acidity and a sugary sweetness that carries right through.

Ethiopia is where arabica comes from, and coffee there is part of ordinary daily life rather than a crop grown for export. Most of it is still grown by smallholders on under a hectare each.

Region: Idido, Yirgacheffe
Elevation: 1,850–1,880m
Process: Washed

Guatemala
Huehuetenango

from $20

Orange and grape over a mellow burnt sugar, with a tangy acidity and a sweetness that stays mild.

Huehuetenango sits in western Guatemala against the Mexican border. The climate, the altitude and the water there produce everything from chocolatey volume lots to fruit-forward microlots.

Region: Huehuetenango
Elevation: 1,400–2,200m
Process: Washed

Peru
Cajamarca

$20

Cocoa and dried florals with nutmeg and oolong tea, a tart acidity and a mild sweetness to finish.

Peruvian coffee is a full flavour with a medium body and a gentle sweet finish. It gets overlooked, and it shouldn’t be.

Region: Cajamarca
Elevation: 1,300–2,200m
Process: Washed

Honduras
APROCAOH

$20

Almond and graham with mild fruit behind it, balanced acidity and balanced sweetness. The easy one to drink all morning.

APROCAOH is a producers’ association in western Honduras, working across Ocotepeque and southern Lempira to improve how members farm and to get them to export markets directly.

Region: Lempira
Elevation: 1,100–1,700m
Process: Washed

Brazil Serra Negra
decaf

from $20

Graham and peanut butter with a creamy mouthfeel and a mellow acidity. No caffeine, and no apology for it either.

Decaffeinated by the KVW MC process, which pulls the caffeine out of the green seed with water and a solvent before it is ever roasted.

Region: Multi-region
Elevation: 750–1,100m
Process: Pulped natural

How it comes

Two sizes, four grinds, ground when you order it.

Every coffee comes as a 12oz bag or a 5lb bag. Tell us how you brew and we’ll grind it that way: whole bean, drip, fine for espresso, or coarse for a French press. If you’re not sure, whole bean keeps longest.

A 12oz bag is 340g, which is roughly twenty cups through a drip machine.

Buy a bag Buy it wholesale