Every season we hand pick the best speciality coffee from independent farmers in South America. Some countries from where we source right now are Peru, Brazil, Colombia and Honduras.
We are always trying to expand our coffee horizons and will be looking to introduce new countries in the near future.

After outsourcing our green beans we are testing the coffee through a cupping process and creating a special roasting profile for each coffee - where each speciality roast has its own roasting recipe. This allows us to keep consistency of quality and taste.

Every brewing device requires a special grind to give your coffee ability to fully open up its flavours. Let’s say if the grind is too big for your Moka, the coffee in your cup will highly likely end up a bit bitter and not as smooth.
So how do you pick the right grind?
If you are not grinding your beans at home (which is a completely different story), you need to pick the grind specific for your brew method.
We simplified our grind for the most commonly used brew; moka and filter.
Moka Pot requires a finer grind to build a more intense taste when the steam goes through it, producing a perfect espresso shot.
Filter grind will suit any type of coffee brewed through filter i.e. Chemex, v60, filter cones and cafetiere. The grind will be larger to absorb more water during the first pour and to give out all the flavours when you pour the second time.

Sometimes we hit those days when we realise that we need to take a beat on drinking coffee.
If your addiction is way above 10 cups of coffee a day, maybe it's time to see what decaf coffee is all about.
What you get is no caffeine, but the perfect taste of coffee. Coffee without caffeine – mind blowing!
It all happens in three steps:
STEAMING – green beans are first steamed to remove the skin. Then coffee is moistened in hot water to break down and separate chemicals that build up caffeine.
EXTRACTING – while the chemicals are being released it goes through the washing process, which needs to be done several times, by then at least 97% of caffeine is removed, but by the time the coffee is roasted there won’t be any trace of caffeine left.
POST-PROCESS – the beans are then sent into a vacuum drying drums to remove all the water applied.