Coffee
The origin, kept audible.
01
One lot at a time
Each coffee is a single producer and a single process — never a blend of compromises. What the farm did well is what you taste.
02
Roasted for clarity
We roast light enough that origin character survives: florals stay floral, fruit stays bright, sweetness stays honest.
03
Explained in plain flavours
No cupping jargon. Every bag carries a short list of flavours you already know, and a dot on the quadrant.
Roasted in London
Current lots
How to brew
15 g of coffee, 250 g of water just off the boil, and about two and a half minutes. Everything else is preference — each bag carries its own card.
Brewing notes in the Journal