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Classic Italian Espresso
A textbook dark-roast espresso with heavy crema, bittersweet chocolate depth, and a lingering caramel finish. Sourced from high-altitude Brazilian cerrado and Colombian Huila beans slow-roasted in a Probat drum for even caramelisation.
Read more \u2192Doppio Supreme
A double-shot masterpiece pulling 60 ml of pure Guatemalan volcanic soil character — exceptionally sweet with a velvety body that holds structure even under steamed milk. Developed with World Barista Championship parameters at 9 bar, 93°C.
Read more \u2192Macchiato Gold
Bright Kenyan AA beans give this macchiato a vivid blackcurrant and citrus brightness that cuts beautifully through a small dollop of foam. The medium roast preserves varietal character while still producing adequate body for espresso extraction.
Read more \u2192Arabica Espresso Reserve
Rare Yemeni Arabica heritage cultivar sun-dried on raised beds at 1,800 m — its wine-like complexity and spice character have defined coffee for centuries. Delivered as a medium-dark roast to balance origin character with espresso extraction.
Read more \u2192Lungo Roast
Pulled at 110 ml rather than 30 ml, this lungo blend reveals fruity Honduran brightness backed by Ethiopian berry notes — a longer, lighter-bodied espresso that won't overwhelm afternoon drinkers. Dialled for 9-bar extraction over 35–40 seconds.
Read more \u2192Yirgacheffe Washed
Ethiopia's most celebrated washing-station coffee — a fully washed Grade 1 with transcendent jasmine aromatics and lemon curd clarity that pour-over accentuates perfectly. Roasted light to protect delicate florals at 195°C finish temperature.
Read more \u2192Panama Geisha Pour Over
World-famous Hacienda La Esmeralda Geisha variety — the benchmark for specialty coffee globally, with perfume-like bergamot and honeysuckle aromas that open slowly in a V60 pour. Best brewed at 92°C with a 1:15 ratio for full expression.
Read more \u2192Colombia Nariño High-Altitude
Grown at over 2,100 m in southern Colombia's Andes, this washed caturra/castillo lot develops slowly in the cold mountain air for concentrated sugars and vivid acidity. A bloom-and-spiral pour-over unlocks its full plum-and-citrus character.
Read more \u2192Kenyan AA Aeropress Champion
Award-winning Kenyan AA from the Gikanda Farmers Cooperative — an unusually intense cup with blackcurrant and grapefruit brightness that AeroPress concentrates into an espresso-like intensity. Used 2024 World AeroPress Championship qualifier rounds.
Read more \u2192Rwanda Bourbon Origami Cup
Rwanda's unique Red Bourbon variety grown on volcanic soil beside Lake Kivu — fully washed and dried on raised beds for 21 days. The Origami dripper's variable-flow geometry pulls out exceptional hibiscus and passion fruit clarity.
Read more \u2192Classic Cold Brew Blend
Purpose-blended for 18–24 hour cold extraction, this dark-roast duo of Brazilian cerrado and Colombian Huila produces a cold brew concentrate rich in chocolate and caramel without any bitterness or astringency. Dilute 1:1 with filtered water or oat milk.
Read more \u2192Nitro Cold Brew Base
Indonesian Java beans roasted dark for maximum body — when nitrogenated, this base produces a silky, Guinness-smooth texture with a natural sweetness that needs zero sugar or cream. Brew at coarse grind for 24 hours at 4°C, then charge at 40 PSI.
Read more \u2192Discover the World of Coffee
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