This area, known as Tarruzu, is divided into 3 parts – Dota, Tarrazu and Leon Cortes. Beans are picked by hand and mechanically pulped to prepare them for fermentation and drying on patios. Following this, the honey process takes places, preserving 70% of the mucilage (the sticky, sugary coating around the coffee seed). This retained layer dries to a honey-like consistency, which translates into the flavour profile as a delightful sweetness, complimented by subtle tobacco notes and rich caramel.

Our exquisite offering, Ethiopia Sweet Berry, captures the vibrant essence of Yirgacheffe, a region celebrated for its exceptional coffee heritage. This medium roast delights the palate with bright, complex notes of bergamot, juicy blackberry, and smooth black tea, rounded out by a touch of refreshing melon for a perfectly balanced finish.As passionate roasters, we source only the finest heirloom beans, embracing the washed process to highlight the purity of these unique flavours and our unwavering dedication to quality.

Our washed Colombian beans come from the Burila estate, nestled on the Western, Pacific-facing side of the country. Home to roughly 84,000 trees, micro-climates, sloping of the land and changing weather patterns allow for fresh coffee to crop throughout the year. Coffee from Burila is picked at optimum ripeness and sugar level. The cherries are then depulped without water and fermented for 19-22 hours to bring out the sweetest, red fruit flavours resulting in a silky, sweet coffee with cocoa acidity.

Premium beans ethically sourced from Latin America regions, decaffeinated through the natural swiss water process. No caffeine, no chemicals. The Swiss Water Process is certified organic and preserves all the coffee’s original characteristics whilst removing the caffeine.