Roaster notes
A natural Ethiopian coffee from the high-altitude Limu Kossa region, roasted to highlight depth as well as fruit. Dark chocolate, black cherry, and roasted hazelnut notes give it a rich, rounded profile.
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Selected by roaster, origin, process and brew method so the next bag stays relevant.
From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.
Rare coffees like this don't come along every day. Grown by Erlan Peralta at 1,900m above sea level, this naturally processed Peruvian lot is packed with delicate florals and vibrant fruit. The cool, shaded and high-altitude conditions on Erlan's farm allow the cherries to mature slowly, building sweetness and complexity. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry.
A Swiss Water decaf blend with the body and sweetness to work across espresso and filter. Chocolate, malt, and gentle spice notes make it smooth and dependable.
A decaf version of the Signature blend, combining coffees from Guatemala and Indonesia for depth without the caffeine. Biscuit, cocoa, and toffee notes keep the cup sweet and rounded.