Our house espresso blend - it’s full-bodied and well-balanced, with mild acidity and notes of dark chocolate, sweet citrus, and hazelnut.

This medium-dark roast combines our favourite attributes of classic flavour profiles from Colombia and Guatemala, and has been carefully crafted to taste especially good with milk.

It’s also excellent on it’s own for those looking for a darker, less acidic, and more chocolate or caramel-forward alternative to our light roasts.

Ethiopian coffee represents a core pillar of terroir and profile, and we always feature at least one Ethiopian coffee at all times.

With this subscription, you will receive one of our current Ethiopian coffees.

Currently serving — Gedeb — Lalesa

A sweet and juicy flavour profile with notes of peach and mango.

Gedeb, just south of Yirgacheffe in Ethiopia’s Gedeo Zone, is gaining a reputation for exceptional coffee.

One of its 16 villages, Worka-Sakaro, combines the Gedio words for “gold” (Worka) and a native tree (Sakaro), reflecting both the people’s heritage and the local landscape. Of its 1,276 hectares, 679 are devoted to coffee, much of it grown at altitudes over 2,100 masl.

Wuri’s coffees are celebrated for their vibrant profiles..

Washed lots bring rose, jasmine, honeydew, guava, ginger, and grapefruit, while naturals offer jammy blackberry, dark plum, and ripe cherry.

 Notes

Peach, blackberry, black tea

Kenyan coffee represents a core pillar of terroir and profile, and we always feature at least one Kenyan coffee at all times.

With this subscription, you will receive one of our current Kenyan coffees.

Currently serving — Kenyan KII

A sweet and juicy flavour profile with notes of blackcurrant, plum and a hint of vanilla.