Roaster notes
A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.
£5.00/100g
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
Peru — Mikan Grown in the high-altitude areas around Jaén, this coffee benefits from a humid high-jungle climate, rich volcanic soils and plenty of tropical rainfall. Ripe cherries are hand-picked and processed on the smallholder producers’ individual farms using hand-pulping machines, before being fermented in tanks and dried on patios or raised beds. Once processed all lots are sent to Falcon’s production facility, Mikan, in Jaén. The washed process keeps things clean and balanced, highlighting the Tabi variety’s characteristic sweetness, citrus acidity and smooth body. Expect orange and vanilla, with a sticky sweetness that carries through the cup.
A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.
Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.
Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.