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This is the 12 steps of how we do this:


Let’s begin...

We start the process by searching the globe to find the best coffee in the world.

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We source coffee from 4 continents and over 20 countries, because we know where the coffee is grown greatly affects the taste.

Although there can be a huge variety of flavours within each country, there are general flavour trends for each continent.

Africa: Fruity and high acidity
Asia: Full bodied and low acidity
Central America: Balance of body and acidity
South America: More body but some acidity



After selecting a continent and country of origin, the next process for us is to select a region. Some regions are well known for their signature taste – Sidamo in Ethiopia, for example. From experience, we know which regions produce the finest coffee and we want to bring those flavour profiles to you.



We aim to develop long term relationships with producers.

We do this by buying from them year after year, visiting them to understand the challenges they face and paying sustainable prices significantly higher than the Fair Trade minimum.



The altitude the coffee is grown at has a direct influence on the quality of the coffee – put simply; the higher, the better.

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We only use Arabica coffee but within that species there are hundreds of different varieties and cultivars.

Like wine grapes, each variety brings a different taste profile to your cup. Some coffees are single varieties others are blends of two or three different varieties grown at the same farm.

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We list the date of harvest on all our coffees, as we know fresh crops make the freshest, best quality coffee.

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There are three main types of processing; Washed, Natural and Pulp Natural – as well as endless local variations and styles.

This is how the coffee is processed from a cherry into a dried seed ready for export. The type of process has a profound affect on the flavour of the coffee as it categorises what type of coffee it is, but the quality of the green coffee is most important. Think of it like Red, White or Rosé wine.



Part science and part craft, the roasting of coffee is an integral part of the journey that leads coffee cherries from the tree to your cup.

Swing by our roastery on a weekday and you’ll smell the fruits of our labour as the aroma of roasting coffee drifts down the street. In the olden days it was done in a bowl over a fire, these days we have beautiful gas-fired bespoke machines to do the job under the watchful eyes of our roasters.


Quality Control

We roast in small batches to ensure freshness, then we carefully taste, smell, prod and examine each batch before it goes anywhere near your grinder or cup.



It’s at this point that the coffee beans are shipped to our shops, wholesale clients or online customers.

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Select your grind and you are ready to brew a delicious cup of fresh coffee.

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