Our best selling bean for the past 35 years. 

Medium to strong in strength, this blend produces a smooth and creamy cup with beautiful crema. Perfect for any brewing method with its well rounded rich flavour and low levels of acidity. 

A silty-smooth body and little acidity. Perfect when paired with milk to create a mellow and nutty pairing. Low-Medium in strength, these beans are a wonderful gateway into locally roasted, high quality coffee.

Region: Antigua
Altitude: 1500 – 1700 masl
Notes: Honey, Dark Cocoa, Smooth, Strong

Region: Jaen, Cajamarca
Altitude: 1850 masl
Notes: Creamy Chocolate, Nutty, Sweet Toffee Aftertaste

Complex and delicious. This blend of Brazilian and Colombian single origins have notes of stone fruit and blood orange. A smooth and buttery body with a hint of spice, accompanied with a toffee finish.

Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them and heavier body.

The beans are picked by the farmers and then spread out to dry in the sun. They are then raked around a couple of times a day but this also means that they are not dried evenly and this helps create the funky taste of Ethiopian natural. It's a proud tradition and it certainly packs a punch!

This one is full of flavours and very juicy. Naturals can often look untidy but they're awesome in flavour. In Ethiopia this is the preferred method and has always been the traditional means of processing coffee, due to a lack of water. Many smallholders and families pick their own coffee beans from wild coffee trees and put them out in their yards to dry. Try the Natural Guji it's an awesome find for us to bring to you!