Blog

Coffee fermentation is the new trend in coffee processing. What actually is fermentation? Well its a key part of post-harvest coffee processing. It can happen in one of two ways: Aerobic: This...

This fantastic new coffee, grown by Jairo Arcila, comes to us from Finca Santa Monica in the Quindo region of Colombia. The coffee has been processed using a ‘Natural Extended Fermentation’...

We're changing the way we do subscriptions and putting you in control. You decide how much you receive and how often you receive it. No more upfront fees. Only pay for what you want, when you want it for as little or as long as you want (For life if you like).

During lockdown we were forced to re-evaluate our bag sizes to make sure you had enough coffee to make it through and also to reduce the amount of trips we were making to the post office. The good news is you seemed to love it, so we've made the decision to increase our bag sizes to 350g going forward. Click to find out why. 

    As part of our roastery process and quality system certifications, we are extremely pleased our Roastery Manager - Davide Birse has achieved Q-Grader. Course participants must pass 22 tests to...

We are pleased to have been recently awarded Safe and Local Supplier Approved (SALSA) for our Coffee Roastery.  SALSA is an external and independent Food Safety Certification Scheme for small...