Our house espresso is produced by Alcidez Avendano, on his farm in Huila Colombia, and roasted exclusively for our cafe by our good friends and neighbours Calendar Coffee. We are incredibly fortunate to be able to work directly with the farm where our coffee is produced, and doing so ensures traceability, sustainability and quality.
Expect a complex and balanced espresso, with notes of chocolate and citrusy sweetness - a reflection of the unique terroir of Huila. We hope you enjoy!
Country: Colombia
Producer: Alcidez Avendaño
Region: Gigante, Huila
Process: Washed
Variety: Caturra
Altitude: 1,900 - 2,100 masl
HOUSE ESPRESSO
ALCIDEZ AVENDANO
Yirgacheffe, anaerobic natural! A combination we can get behind. This coffee comes by way of Tracon Coffee and is made up on local varieties Kurume, Dega, and Wolisho. The team at Tracon have been experimenting with fermentations and extended naturals and this particular lot shows as a loud, funky coffee, but it still tastes like Yirgacheffe! Expect notes of pineapple, blackberry, and black cherry.
This has been roasted for filter, and is suitable for all filter brewing methods.
NEW ARRIVALS
This lot is produced by Alexander Vargas at his farm La Piragua. You may recognise the name, if you've been checking the Cup of Excellence finalists for the past decade. This coffee has been processed using the anaerobic washed method. It results in a sweet and rich cup but still juicy and clear. Expect a citric, ripe coffee with notes of strawberry, orange and rosehip.
This has been roasted for filter, and suitable for all filter brewing methods.
From one of our favourite roasters comes this beautiful natural Pink Bourbon. This lot is produced by Alexander Vargas at his farm La Piragua. You may recognise the name, if you've been checking the Cup of Excellence finalists for the past decade. This is a great example of high quality natural processing; sweet and rich but still juicy and clear. Expect a bold, ripe coffee with notes of orange, cherry, and milk chocolate.
This has been roasted for espresso, and we think tastes amazing both black and with milk!
Our house espresso is produced by Alcidez Avendano, on his farm in Huila Colombia, and roasted exclusively for our cafe by our good friends and neighbours Calendar Coffee. We are incredibly fortunate to be able to work directly with the farm where our coffee is produced, and doing so ensures traceability, sustainability and quality.
Expect a complex and balanced espresso, with notes of chocolate and citrusy sweetness - a reflection of the unique terroir of Huila. We hope you enjoy!
Country: Colombia
Producer: Alcidez Avendaño
Region: Gigante, Huila
Process: Washed
Variety: Caturra
Altitude: 1,900 - 2,100 masl
Chocolate & Stone Fruit
Harvest: Oct-Dec 2024
Country: Colombia
Producer: Community Blend
Region: Pitalito, Huila
Process: Fully Washed & E.A Sugar Cane Sugar Decaffeination
Variety: Caturra, Castillo & Colombia
Altitude: 1,500 - 1,750 masl
Big Nothing is an espresso that delivers full flavour with less than 3% of the caffeine you would expect from Arabica coffee.
Grown along a remote stretch of the central Andes, from Timaná to Palestina, this coffee comes from a region where quality thrives. It’s produced by La Serranía, a collective of 50 growers who are committed to excellence at every stage. Each farm practices meticulous hand-sorting and processing, with a strong focus on drying techniques to ensure consistency, uniformity, and a clean cup profile.
This coffee has been decaffeinated at the Descafecol plant in Manzales, Colombia, where Ethyl Acetate derived from 100% sugarcane and mountain water is used to remove 99.7% of the caffeine present. This processing method maintains fantastic integrity of green coffee flavour, and allows us to offer a coffee that is grown, processed and decaffeinated all at source.
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