Collection: Single Origin Coffee Beans

Sara Gutiérrez Cinnamon Roll 250g Omni Roast Sara is a fifth generation of coffee producers. She studied microbiology and is now responsible for the production of specialty microlots. Although she continues with the cultivation of more resistant varieties such as Yellow Colombia and Yellow Caturra, her focus is on developing fermentation processes that add value to each variety. Process This Caturra microlot undergoes a carefully controlled honey fermentation process. Once the coffee cherries have been manually harvested and depulped, the mucilage-covered seeds are placed in tanks containing a starter culture of lactic acid bacteria (LAB) and a small amount of cinnamon. These bacteria stabilise the fermentation process and lower the ph by feeding on the sugars in the mucilage and producing lactic acid, which enhances the coffee's sweetness and creates a silky, creamy texture. The cinnamon acts as a gentle antimicrobial agent and adds subtle aromatic complexity, helping to guide the fermentation process towards a clean, balanced profile. Finally, the coffee is slowly dried with its sticky mucilage still intact, which concentrates the sugars and produces a cup with bright acidity, honey-like sweetness and delicate spice notes. ORIGIN: QUINDIO, COLOMBIA PRODUCER: SARA GUTIERREZ VARIETY: CATURRA PROCESS: HONEY LACTIC WITH BACTERIA AND CINNAMON ALTITUDE: 1600 M

  Ethiopia Washed Chelle  Tasting Notes: Apricot, Jasmin & Jasmin Tea Nestled in the Gedeo Zone just south of Yirgacheffe, Gedeb boasts a coffee profile that earns it the moniker "Virgacheffe" for its flavour similarities to its neighbouring beans. The majority of coffee varieties gown in Gedeb fall under the JARC coffee varieties (74110,74158,74112) and local varieties Heirloom (Wolisho, Kurume, Dega), with the district being a hub for coffee farming families renowned for their top-quality produce. Small-scale farmers in Gedeb typically operate on plots of land measuring less than 5 hectares, often gauging their coffee farms by tree count rather than area. This region's traditional cultivation methods reign supreme, with coffee plants coexisting in integrated garden settings alongside other food crops. Many farms in Gedebalso maintain an organic approach by default. At the Chelbesa wet mill, ripe cherries are meticulously processed through steps, including fermenting for 36-72 hours in concrete tanks, defect removal, grading, and sun-drying on raised African beds. The coffee beans are carefully shaded during the peak sun hours and regularly rotated to ensure uniform drying; a process that takes approximately 8-12 days until the beansreach an optimal moisture content of 11.5%Process: WashedRegion Area: gedeo, Gedeb WoredaVariety: JARC 74110, 74112, 74158Picking method: Hand-pickedDrying technique: African raised bedsDrying period: 8-12 daysAltitude: 2200MASLRain Season Nov-JanAverage Rainfall: 1400ml Per year  

  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

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

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

Jairo Arcila Peach Co-Ferment Individual Drip Bags This single origin coffee from Jairo Arcila in Colombia is a Peach Co-Ferment, this is perfect for the black coffee drinker. Specialty Coffee without equipment. Jairo Arcila Peach Co-Ferment 10 X 11 Gram Bags Perfect for: -Camping -On The Go-For Home-Those Wanting To Switch From Instant Coffee  

Ethiopia Rachia WashedOmni Roast, Great for Pour Over & Espresso. Tasting Notes of Lemonade, Yellow Peach & Mandarin.Region: Idido, Yirgacheffe Varietal: HeirloomProcess: Washed Elevation 2200 MASL

  PERU LA CIMA TASTING NOTES:TOFFEESALTED CARAMELDRIED APRICOTS PERU This coffee is produced by the Cortez family in the region of Cajamarca, Peru. Their farms are beautiful and surrounded by pine and guama trees that provide shade for the coffee plantation. The shade trees help to maintain cooler temperatures allowing the cherries to mature slowly and develop more sugar content. How We Like It BestDose: 21gYield: 40gTime: 25 - 28 Seconds This farm is located in the highlands that start at 1900 m.a.s.l and go all the way up to 2000 m.a.s.l. During the harvest, the Cortez family can employ up to 80 pickers from the area providing work and additional income to their local community. Type - Single OriginRoast Level - Light - MediumCupping Score 85  

The Hario V60 02 Ceramic Dripper features Hario's famous 60 degree design, large drip hole, and spiral ridge edges. To achieve the best flavour, wet the paper filter first, add the coffee grounds, and slowly pour the hot water on top, working in a circular motion. A gooseneck kettle is recommended for accuracy and control when pouring. Included in the box is a brewing guide and a measuring spoon. Specifications: Colour: Grey Material: Ceramic Size: W145 x D120 x H90mm Capacity: 1-4 Cups

Most kitchen canisters and containers that are designed to hold food and other perishable goods are what we would consider to be 'airtight'. Although these containers don't let in any extra air, they actually trap air inside the container with your food. This can cause your fresh ingredients to become stale, even though they are in a suitable, airtight container. Airscape canisters are not only airtight, but they go one step further to help keep your ingredients fresher for longer . With its patented lid design, the Airscape removes and locks out the air from the container, making sure that your food is the freshest it can be. Using an air valve, the Airscape lid forces out the air as you push down on the inner lid, releasing the air from the container. You can then close the valve to lock out the air and lock in the freshness. Its durable, restaurant-grade stainless steel body makes the Airscape strong and sturdy, while resisting stains and minimising odour retention. The BPA-free, clear top lid allows you to see how much is left in the container, and allows for easy storage and stacking. Use Airscape canisters for all of your pantry ingredients including coffee, tea, flour, sugar, cereal, seeds, nuts, and anything else that you need to keep fresh. Features: Remove and lock out unwanted air with Airscape technology Durable, restaurant-grade stainless steel construction Resists stains and minimises odour retention Easy storage and easy stacking Clear, BPA-free lid allows you to see how much is left in the container 7" stores approximately 1 kilo coffee beans4" stores approximately 250g coffee beans