Here you’ll find the latest info on all the coffees we’re roasting right now, including origin, tasting notes and our go-to espresso recipes. We keep this page up to date, so it’s always your best reference
Our classic house blend is medium roasted to boast with sweet chocolate and nut aroma, dense and creamy body and notes of Red Berries and Brown Sugar. No matter how you brew your coffee, this blend won’t disappoint you. If you prefer a classic taste profile with no bitterness and smokiness look no further.
Espresso Recipe:
This blend offers a great structure of sweet, creamy body on a medium roast. What flavours and aromas should you expect? A symphony of Milk Chocolate and sweet Pear and Cranberry notes are ready to brighten your day. Filter or Espresso? It works both ways, your choice!
Espresso Recipe:
Our blend Slievenamon takes its name from the Tipperary mountain “Sliabh na mBan” (Mountain of the Women), inspired by the legend of Fionn mac Cumhaill. It combines two of our previous women’s microlots from Peru and Brazil. Each brilliant solo, but together creating something even more special with notes of Dark Chocolate, Brown Sugar, Raspberry & Dates
Espresso Recipe:
It tastes so good; you won’t believe it’s decaf! The Sugar Cane Process is probably the best option to remove caffeine from beans: it uses Ethyl-Acetate derived 100% from sugar cane, leaving the gorgeous notes of Chocolate, Honey, Caramel, Apricot intact.
Espresso Recipe:
From the Andean Region of Colombia, we have this wonderful single origin coffee bursting with rich, sweet flavour and notes of Blackcurrant, Prune, Green Apple. Don’t let that scare you, it still tastes like coffee, with a complex and harmonising taste profile. We would mainly recommend it as a filter coffee, but it can easily work as espresso as well.
Espresso Recipe:
Finca El Faro is a true microlot, only a few hundred kilos grown. This single origin is a beautiful complex coffee bursting with character. You can expect floral notes of jasmine, a touch of bergamot and a lively hit of passion fruit. All rounded off with smooth honey. We would recommend to serve as a filter coffee but it can easily work as an espresso.
Espresso Recipe:
Meet our 2025 Festive Coffee. It is a limited-edition single origin microlot from Fazenda Café Serra Da Canastra, cultivated by farmer Raquel Vitoria Costa. It was featured at the 9th CAPECA Coffee Quality Competition. Its complex, slightly floral palate blends milk chocolate, hazelnut, red fruits and brown sugar, delivering a rich, layered experience. While primarily recommended for espresso, it also shines as a filter brew, revealing delicate floral notes. This special lot is produced in small batches, making each cup a rare seasonal celebration.
Espresso Recipe:
Here you’ll find the latest info on all the coffees we’re roasting right now, including origin, tasting notes and our go-to espresso recipes. We keep this page up to date, so it’s always your best reference
Our classic house blend is medium roasted to boast with sweet chocolate and nut aroma, dense and creamy body and notes of Red Berries and Brown Sugar. No matter how you brew your coffee, this blend won’t disappoint you. If you prefer a classic taste profile with no bitterness and smokiness look no further.
Espresso Recipe:
This blend offers a great structure of sweet, creamy body on a medium roast. What flavours and aromas should you expect? A symphony of Milk Chocolate and sweet Pear and Cranberry notes are ready to brighten your day. Filter or Espresso? It works both ways, your choice!
Espresso Recipe:
Our blend Slievenamon takes its name from the Tipperary mountain “Sliabh na mBan” (Mountain of the Women), inspired by the legend of Fionn mac Cumhaill. It combines two of our previous women’s microlots from Peru and Brazil. Each brilliant solo, but together creating something even more special with notes of Dark Chocolate, Brown Sugar, Raspberry & Dates
Espresso Recipe:
It tastes so good; you won’t believe it’s decaf! The Sugar Cane Process is probably the best option to remove caffeine from beans: it uses Ethyl-Acetate derived 100% from sugar cane, leaving the gorgeous notes of Chocolate, Honey, Caramel, Apricot intact.
Espresso Recipe:
From the Andean Region of Colombia, we have this wonderful single origin coffee bursting with rich, sweet flavour and notes of Blackcurrant, Prune, Green Apple. Don’t let that scare you, it still tastes like coffee, with a complex and harmonising taste profile. We would mainly recommend it as a filter coffee, but it can easily work as espresso as well.
Espresso Recipe:
Finca El Faro is a true microlot, only a few hundred kilos grown. This single origin is a beautiful complex coffee bursting with character. You can expect floral notes of jasmine, a touch of bergamot and a lively hit of passion fruit. All rounded off with smooth honey. We would recommend to serve as a filter coffee but it can easily work as an espresso.
Espresso Recipe:
Meet our 2025 Festive Coffee. It is a limited-edition single origin microlot from Fazenda Café Serra Da Canastra, cultivated by farmer Raquel Vitoria Costa. It was featured at the 9th CAPECA Coffee Quality Competition. Its complex, slightly floral palate blends milk chocolate, hazelnut, red fruits and brown sugar, delivering a rich, layered experience. While primarily recommended for espresso, it also shines as a filter brew, revealing delicate floral notes. This special lot is produced in small batches, making each cup a rare seasonal celebration.
Espresso Recipe:
