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We’re dedicated to great taste. We’re passionate about coffee and believe quality comes from the little things - that’s why we’re committed to roasting in Small Batches.
Our focus is to celebrate every bean and the natural environment from which it came, which is why we play a pioneering role in protecting these environments and those people involved - doing our best to ensure a sustainable and fair future for all.
We continue to innovate and inspire through our creative approach and want to bring people together celebrating the art and craft of great tasting speciality coffee.
We’re proud to do things differently. Our aim is to bring positivity to ‘everybody’s everyday’ through a taste of the Small Batch experience - your coffee, your way.
Our coffee’s are traditionally harvested and selectively picked by hand. We aim to develop long term relationships with producers. We do this by buying from them year after year, visiting them to understand the challenges they face and paying sustainable prices significantly higher than the Fairtrade minimum.
There are three main types of processing; Washed, Natural and Pulp Natural – as well as endless local variations and styles. This is how the coffee is processed from a cherry into a dried seed ready for export. The type of process has a profound affect on the flavour of the coffee as it categorises what type of coffee it is, but the quality of the green coffee is most important.
We start the process by searching the globe to find the best coffee in the world. We source coffee from 4 continents and over 20 countries, because we know where the coffee is grown greatly affects the taste.
Coffee roasting is a blend of science and craft, and a vital part of the journey from seed to cup. We roast small batches for freshness and quality, and you can smell the aroma at our roastery on weekdays. We're fortunate to have two coffee roasters- a Probat and Loring Kestrel. We like to keep them busy!
After the roasting process we carefully taste, smell, and examine each batch before it goes anywhere near your grinder or cup. This is to ensure the roasting process has allowed for optimum flavours/aromatics to be experienced. We also use roasting software Cropster to log all our sensory evaluation.
Our coffee’s are traditionally harvested and selectively picked by hand. We aim to develop long term relationships with producers. We do this by buying from them year after year, visiting them to understand the challenges they face and paying sustainable prices significantly higher than the Fairtrade minimum.
There are three main types of processing; Washed, Natural and Pulp Natural – as well as endless local variations and styles. This is how the coffee is processed from a cherry into a dried seed ready for export. The type of process has a profound affect on the flavour of the coffee as it categorises what type of coffee it is, but the quality of the green coffee is most important.
We start the process by searching the globe to find the best coffee in the world. We source coffee from 4 continents and over 20 countries, because we know where the coffee is grown greatly affects the taste.
Coffee roasting is a blend of science and craft, and a vital part of the journey from seed to cup. We roast small batches for freshness and quality, and you can smell the aroma at our roastery on weekdays. We're fortunate to have two coffee roasters- a Probat and Loring Kestrel. We like to keep them busy!
After the roasting process we carefully taste, smell, and examine each batch before it goes anywhere near your grinder or cup. This is to ensure the roasting process has allowed for optimum flavours/aromatics to be experienced. We also use roasting software Cropster to log all our sensory evaluation.
From supply of beans and equipment to training and consultancy, we can support our wholesale customers on every step of their journey and help drive their business forward.
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