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Milk chocolate ~ pear ~ caramel SCA 86 & 84.25 | YELLOW CATUAI & TYPICA | WASHED PROCESS | 100% ARABICA |  1250-1650M Big fruits and florals, with strong acidity and full body. Notes of milk chocolate, pear and caramel. The farm Created with Michelin-star chef Josh Eggleton, a blend that really showcases the flavour profiles of two delicious coffees,  Nicaraguan Finca La Bastilla and our Colombian Medellín Excelso.

Con Vivo Punchy ~ praline ~ milk chocolate NATURAL PROCESS |  ARABICA & ROBUSTA |  800-1200M A big, punchy and bold blend, for the Italian-style enthusiast. Notes of praline and milk chocolate. The blend This is a take on an old-school Italian-style blend, taking inspiration from the 1980s and 1990s. A hearty blend of Brazilian and Ethiopian arabicas, with Indian robusta to give it some serious kick and an incredibly forgiving crema. This is truly not a speciality coffee but is perfect for someone chasing the classic taste that only an old Italian-style blend can provide.

Colombia Finca La Laguna Reserva Single Origin Cauca Department Redcurrant ~ vanilla ~ cacao nib SCA 87.5 | TYPICA & TABI | WASHED PROCESS | SINGLE ORIGIN | 100% ARABICA |  1700-1850M A particularly smooth and creamy mouthfeel. Notes of redcurrant, vanilla and cacao nib. The farm The team at CENCOIC Co-Operative have always been incredible to work with. Founded with a link to CRIC, the local community police force in the Cauca Department in the south of Colombia, they’re committed to improving the safety and prosperity of the area after years of guerilla fighting created by the international drug trade. La Laguna is a collection of twelve families and their individual farms, called collectively the ‘Manantial Association’. Each family looks after their own smallholder farm, including picking, pulping and drying, before grouping together the entire harvest into the Laguna we know and love. Unlike other farms in the surrounding areas, Laguna is grown almost entirely under shade. Farmers are also strongly encouraged to produce their own fertiliser from natural materials. The varietals are typical of Colombia as a whole, except for the very special F6 - this is created by selectively breeding the absolute best and biggest Castillo cherries at their peak of six years, for six generations. All coffee is washed, fermented and dried by each farmer, with generally an 18-hour fermentation stage dependent on heat, and then dried for around 15-25 days. We feel very lucky to work so closely with not just an outstanding farm, but a brilliant cause, too. Comments: "Laguna in a flat white; full maple syrup dipped raspberries. Not only does this hit every single sensory top note, but its clean cup and freshness are second to none. A real bobby dazzler!" "Exactly what you want from a Colombian - lovely upfront gooseberry acidity, beautifully sweet and smooth body and an incredibly long finish! Favourite is as a flat white with some brilliant unhomogenised milk, which makes it taste like white chocolate. "Easy going, very smooth and creamy, and the taste of fruit pastilles coming through are divine!"

Capitol Marzipan ~ praline ~ orange SCA 84.5 & 84.25 | YELLOW CATUCAI & CATURRA | NATURAL & WASHED PROCESS | 100% ARABICA |  1100-1650M This long-standing blend is popular for its punchy yet smooth characteristics. Taken to a slightly more developed roast. Notes of marzipan, praline and orange. The blend Developed for use mainly in filters and cafetières, this blend has always surprised us with its versatility. It’s a combination of two arabicas - one from Brazil with a red honey process, the other from Colombia with a washed process, and they both combine to create something so incredibly easy drinking that it’s difficult not to recommend it to anyone looking for a consistently great blend. These two origins are taken to an ever so slightly more developed roast to make them suitably forgiving with their brewing, and to bring out the marzipan and praline notes that we aim for, along with a thick caramel body.

SINGLE ORIGIN Organic Fairtrade Ethiopia, Kilenso Mokonsia, Sidamo melon ~ pear drops ~ maple syrup SCA 84 | HEIRLOOM | WASHED PROCESS | 100% ARABICA |  1900M A deliciously premium coffee that offers a refined sensory experience with vibrant notes of melon, pear drops, and a hint of rich maple syrup. Sourced from the high-altitude Sidamo region, these beans are grown under stringent organic and Fairtrade certifications, ensuring exceptional quality and ethical sourcing. The farm Kilenso Mokonisa cooperative are based in the Sidamo region, also known as Sidama, located in the south west of Ethiopia. They are part of Oromia Coffee Farmers Cooperative Union (OCFCU) who export the coffee and work exclusively in the Oromia Regional State. OCFCU are one of the first producer groups to pilot the new Fairtrade Climate Standard which means 20,000 coffee farmers can improve their living conditions and income, while also becoming more resilient to the effects of climate change. OCFCU also pays 70% of its net profit back to the cooperatives and Kilenso Mokonisa pays 70% of their profits back to the member farmers. Kilenso Mokonisa cooperative is about 20 kilometres from the town of Bule Hora and has 2,300 members, of which 135 are female. There are 150 workers and an extra 70 are hired during peak periods. The average farmer has about two hectares of land and uses ‘false banana’ as an intercrop because it holds moisture from the soil and provides access to water throughout the dry season. The false banana or enset is also very space efficient and can feed more people per square metre of crop than most cereals. It is made into three main foods in Ethiopia – kocho, bulla and amicho. The cooperative grows about 80,000 seedlings per year to replenish their members farms, seedlings are planted and nurtured for one year before being distributed.

Organic & Fairtrade Honduras Swiss Water Decaffeinated Maple syrup ~ praline ~ milk chocolate ORGANIC | FAIRTRADE | SCA 83 | BOURBON | SWISS WATER PROCESS |  SINGLE ORIGIN | 100% ARABICA |  1200-1900M A 100% chemical-free, environmentally friendly process that uses water, temperature, and time to remove 99.9% of caffeine. This coffee is rich and nutty. Notes of maple syrup, praline and milk chocolate. The coffee After searching for years for a decaffeinated coffee that was genuinely of equal taste to a non-decaf, along came Swiss Water. We regularly cup this alongside caffeinated origins, and it constantly sneaks under the radar. Finally, a decaf that tastes how you would expect the origin, Honduras, to taste! Using no chemicals, just a green coffee extract and water, this coffee is 99.9% free of caffeine. First, the Green Coffee Extract (GCE) is created by soaking caffeinated beans in water. This includes all the water-soluble solids that you would find in green coffee, just without the caffeine. Next, the coffee that you are decaffeinating is cleaned and rehydrated, to make sure it’s at the optimal level of hydration for the process - it’s then placed into a massive container, throughout which the GCE is continuously circulated. It takes around 8 to 10 hours for the caffeine level to reach 0.1%, with the caffeine being removed by osmosis - the caffeine is then constantly filtered out of the GCE using a carbon filter system. After all this, the coffee is dried, packed and shipped to us! The region COCAFELOL is a great example of the good that being a part of a co-operative can do. They’re dedicated and focused on promoting sustainable agricultural practices, which has resulted in the production of a huge number of natural fertilisers made from coffee husks and natural fungi, which are then given to farms free of charge. The business behind the production and distribution of fertiliser was created through the funding provided by the Fairtrade premium. The Ocotepeque Department is in the west of Honduras, a very mountainous area focussing largely on agriculture. Right on the border with Guatemala and El Salvador, and surrounded by several national parks, it’s a stunning area with perfect conditions for coffee growing. Comments: "Such a show-off coffee, because you'd have no idea that it was decaf! It keeps the complexity of a speciality single origin, and it's a bonus that it's Organic and Fair-trade too" Decaffeinated without any chemical element, this coffee is rich and nutty.