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Arkadia Spiced Chai is a family favourite for your non coffee drinkers. An amazing blend of spices, combined with hot water or milk this spiced chai powder will quickly become a household staple! Available in 1kg bags. 

Arkadia's vanilla chai latte is a menu favourite for a reason. With their signature secret recipe, it has sweet hints of vanilla, perfectly crafted to soothe the soul and add a little adventure into your home cafe menu. Available in 1kg bags.

This signature chai spice has been masterfully blended with the finest grade of Matcha to create a deliciously creamy and aromatic latte. Sprinkle a little bit of excitement into your menu, and taste the adventure of Arkadia Chai Matcha.   Available in 1kg.

The perfect addition to your summer beverage! The refreshing citrus aroma and tartness of Arkadia Passionfruit Syrup had the perfect balance of sweetness making for a invigorating cocktail, mocktail or Spritzer. Simply add 1-2 pumps to your favourite cocktail, mocktail, iced tea or spritzer.

Arkadia Premium Caramel Syrup delivers a rich and indulgent balance of nutty and buttery caramel, adding the perfect touch of sweetness to any drink. Whether enhancing your coffee, hot chocolate, or creating a refreshing caramel frappe, this syrup is versatile and easy to use. Simply add 1-2 pumps to craft the perfect beverage. Comes in a 1ltr bottle.

Arkadia Premium Vanilla Syrup offers a delicately sweet, floral aroma that enhances any drink with a touch of vanilla. Perfect for adding sweetness to your favourite coffee, hot chocolate, or for blending into a refreshing vanilla frappe, Arkadia’s syrups are versatile and indulgent.   Comes in a 1 litre bottle

An up and coming favourite for our customers - this perfect combination of creamy and nutty milk whilst also being eco friendly is good for you and the environment! Comes in a box of 6.  Ingredients: Water (filtered & UV purified), organic tiger nuts (12%), Australian olive oil, organic demerara sugar, faba bean protein, minerals (potassium, calcium, phosphorous), sea salt, vitamins (vitamin B5, vitamin B2, vitamin D, vitamin B12). 

Juan David Gallego Orange Bourbon 250g Tin (Omni Roast) JUAN DAVID GALLEGO IS A FOURTH-GENERATION COFFEE PRODUCER WHO BLENDS HERITAGE WITH INNOVATION. WITH A BACKGROUND IN INTERNATIONAL BUSINESS ADMINISTRATION, HE APPLIES A STRATEGIC APPROACH TO PRODUCING HIGH-QUALITY SPECIALTY COFFEES. GROWING MORE THAN 17 COFFEE VARIETIES, HIS FARM DELIVERS A DIVERSE RANGE OF CUP PROFILES, SUPPORTED BY HIS CONTINUAL TRAINING IN COFFEE PROCESSING AND BREWING TO MEET THE EVOLVING GLOBAL SPECIALTY MARKET. ORIGIN: COLOMBIA I BELEN, RISARALDA PRODUCER: JUAN DAVID GALLEGO VARIETY: ORANGE BOURBON PROCESS: WASHED ANAEROBIC ALTITUDE: 1900 MASL

Wilton Benitez Red Bourbon 250g (Omni Roast) WILTON BENITEZ IS A HIGHLY SPECIALISED COLOMBIAN COFFEE PRODUCER WITH A LIFETIME OF EXPERIENCE IN THE PRODUCTION AND PROCESSING OF EXOTIC COFFEE, WITH A PLETHORA OF AWARDS FOR THE QUALITY OF HIS COFFEES. TODAY WILTON HAS A PROCESSING PLANT IN THE DEPARTMENT OF CAUCA AND TWO SMALL FARMS (ONE IN CAUCA AND THE OTHER IN RISARALDA). HIS FARMS MEET THE HIGHEST STANDARDS OF QUALITY AND CONTROL, AND SOCIAL PRACTICE. GRANJA PARAÍSO 92 IS A FAMILY FARM THAT HAS DIFFERENT VARIETIES SUCH AS JAVA, BOURBON PINK, GEISHA, PACAMARA, CATURRA, TABI, CASTILLO, SUPREMO AND COLOMBIA. THEY USE HIGHLY INNOVATIVE CULTIVATION SYSTEMS SUCH AS TERRACES AND DRIP IRRIGATION. IT HAS ITS OWN LABORATORIES TO CALCULATE ALL THE DETAILS FROM SHADE TO NUTRITION WITH SCIENTIFIC EFFICIENCY - ALL AIMED AT PRODUCING INCREDIBLY UNIQUE AND AROMATIC COFFEES. THE PROCESSES APPLIED TO THE DIFFERENT COFFEES START FROM A STRICT SELECTION, STERILISATION AND CHARACTERISATION OF THE CHERRY. NEXT IS THE FIRST PHASE OF CONTROLLED ANAEROBIC FERMENTATION, WHERE A SPECIFIC MICROORGANISM IS ADDED FOR EACH PROCESS. AFTER THAT, THE COFFEE IS PULPED AND SUBJECTED TO A SECOND FERMENTATION PHASE WHICH IS FOLLOWED BY A BEAN SEALING PROCESS THAT IS CARRIED OUT THROUGH IMPACTS OF HOT AND COLD WATER TO IMPROVE THE ORGANOLEPTIC CONDITIONS OF THE COFFEE. REGION: PIENDAMO, CAUCA COUNTRY: COLOMBIA ELEVATION: 1,700 - 2,100 MASL VARIETY: RED BOURBON PROCESS: WASHED

Fat Cat Coffee Roasters T-Shirt  T-Shirt Type ASColour Heavy Tee Available in S/M/L/XL/XXL

  Jairo Arcila Peach Co-Ferment  Jairo Arcila is the pioneer of "co-fermentation." For this lot, he introduces fresh peaches and wine yeast directly into the fermentation tank with the coffee cherries. Through osmosis, the green beans absorb the actual fruit nectar and yeast esters before being dried. It is a controversial technique that creates a flavour profile impossible to achieve through traditional farming alone.   PROCESS Honey / Wine Yeast & Peach Co-Fermentation Co-fermentation is a fascinating and controversial technique that creates a flavour profile impossible to achieve through traditional farming alone. For this lot, fresh peaches and wine yeast are introduced directly into the fermentation tank with the coffee cherries. Through osmosis, the green beans absorb the actual fruit nectar and yeast esters before being dried.   ALTITUDE 1700m - 2200m

Jairo Arcila Blackberry Co-Ferment  Jairo Arcila Santa Monica farm and his exceptional fermented coffees. We are consistently captivated by the delightful aroma and flavour in every cup. This exceptional microlot from renowned producer Jairo Arcila at Finca Santa Monica is a masterful expression of co-fermentation. By fermenting the coffee with real blackberries and specialized wine yeast, Jairo Arcila has created an intense, dark fruit profile that defies expectations. This coffee is all about jammy richness, spiced red wine complexity, and a velvety honeyed finish The Innovation: Blackberry Co-Fermentation This unique lot achieves its layered complexity through a meticulously controlled process: Selective Harvest & Floating: Only the ripest cherries are hand-harvested and immediately transported. Cherries are then floated to remove low-density beans. Crucially, the water used in this stage is recycled and filtered through specialised tanks and vetiver grass beds, ensuring a commitment to environmentally friendly practices. 72-Hour Anaerobic Infusion: The cherries undergo a 72-hour dry anaerobic fermentation with the pulp still on. During this stage, fresh blackberries and wine yeast are added to the tanks. The blackberries transfer their dark, jammy flavour, while the wine yeast enhances the fermentation efficiency, unlocking aromatic compounds that dramatically increase complexity and depth. Honey Process & Drying: Following fermentation, the cherries are pulped (leaving the sticky mucilage intact—the Honey Process). The beans are then spread thinly on concrete patios (Elbas) or specialised beds and carefully monitored, turning regularly until the ideal moisture content of 9.5%-11% is reached. Altitude 1700m - 2200m