Story

A little bit about our special blend.

We may be little, but our reach for the highest quality single origin bean that forms our decadent blend is long. So long, that every couple of years we pack our robes, decant disillusion, and make a pilgrimage to meet with small coffee farmers around the world in order to source the single-origin green beans that will later form our special blend. And it indeed becomes special – not just because it gets us out of the bloody country, or because we get excited about the end taste we’ll later savour – but because of the relationships we build with the farmers we meet – the people – who grow our beans in places such as Ethiopia, Papua New Guinea, Sumatra and Brazil. The result is a blend that embodies friendships and good times like a favourite tune embraces fond memories and clears the head. It plays a rhythm upon the tongue, before building soulful, rich mid tones that hang around like a good friend at a party refusing to accept that it has ended.

A little magic.

Upon returning to our shores we set about making a little magic. Usually this begins after a session of tasseography (the reading of coffee cup grounds), and if the reading is favourable towards making a little coffee magic we begin roasting our beans. On a occasions we sing a song worthy of the ancient ‘Holy bean’ as we work and a favourite of ours is a rocking 17th century ditty penned by none other than Johann Sebastian Bach (a coffee lover) called Schweigt stille, plaudert nicht (‘Coffe Cantata’)

Ei! wie schmeckt der Coffee süße,
Lieblicher als tausend Küsse,
Milder als Muskatenwein.
Coffee, Coffee muss ich haben,
Und wenn jemand mich will laben,
Ach, so schenkt mir Coffee ein!

It’s a joyous, meticulous process that draws on patience but the reward for the coffee lover is confirmed immediately by the otherworldly taste of the final blend. Rather than delving too deeply into the magic we’ll break it down for you into the following three easy spells…err steps:

1. Each single origin bean is worshipped then roasted to discover where the flavour is at it’s richest. At the risk of alienating you with technical talk, this is referred to as the “Sweet spot.” (And it’s truly a pretty sweet moment when we find it, often more singing ensues.)
2. Each roasted batch is now tasted for consistency of flavour.

3. Finally, we blend all freshly roasted origins to create the ultimate, tongue-sighing profile.

Stage One

Stage Two

Stage Three

Rumors we've heard.