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Designed to hold the perfect amount of coffee grounds for a single cup without the need for a fancy kettle or grinder, this is ideal for camping trips or when you're in a rush and don’t have time to brew your morning coffee. Each filter bag features a clever cardboard structure that fits securely ...

The Bloom Coffee Project is a collaboration of producers aimed at changing consumers’ perceptions of Indonesian coffees. By applying various experimental processing methods to their highest-quality beans, the producers have introduced a diverse range of unique flavour profiles to the coffee market...

Coffee has a rich history in Java, dating back to the early 1700s when Yemeni coffee seedlings were introduced to Indonesia through trade with India. Java’s coffee production and trade were greatly influenced by the Dutch East India Company, which played a significant role in establishing Java as ...

Our Vigilante blend is now available in Nespresso™ compatible specialty coffee pods, so you can enjoy our darkest espresso roast without needing a fancy espresso machine. The pod espresso still delivers those rich smoky notes, but with a touch more orange-like acidity in the cup.

Fazenda São Pedro is situated at the intersection of two internationally renowned territories:The Cerrado Mineiro, which was the first region in Brazilto receive Designation of Origin (DO) for special coffees, and the area influenced by the Geographical Indication of Canastra (IG Canastra). This re...

The Vigilante is a darker interpretation of our popular seasonal house blend. While it shares the same origins as the Seasonal blend, it is roasted slightly darker to appeal to those who enjoy more smokiness, body, and less acidity in their coffee. Much like Batman, the Vigilante hovers in the shado...

The Blend that started it all. Our Seasonal house blend was our first espresso coffee we developed for use initially in our own coffee shop, many years later this is our most popular coffee and can be found in a bunch of great cafes across NZ.

Doce Verao or ‘Sweet Summer’ comes from Carapina storage and processing facility where producers from neighbouring regions are invited to come to sell their green coffee. This way of trading is not too dissimilar to what you’ll see at a Sunday Market and is quite common among coffee farmers. F...

A coffee with a big heart. That’s how the Stumpy is best described. It is the Rocky Balboa of our espresso blends. We have created an espresso blend that punches above its weight through milk, while served black it will exhibit a huge body (as well as a big heart and a never-give-up attitude). Not...

The decaffeination process for this coffee is unique. The caffeine is extracted from the coffee using a natural by-product of sugarcane and water. This process avoids excessive temperatures used in other decaffeination processes and leaves the coffee with enhanced sweetness, which roasts and tastes ...

The Kalita wave dripper produces an exceptional cup with its unique three-holed flat base for even and consistent extractions.The inner grooves of the brew cone are designed to help the water flow through the truncated coffee bed evenly without the use of additional agitation.The key to master this ...

The Kalita wave dripper produces an exceptional cup with its unique three-holed flat base for even and consistent extractions. The use of wave paper filters allows the brewer to concentrate more on the pouring aspect without the distraction of agitating the brew cone to achieve 'full extraction.' Th...

The Kalita wave dripper produces an exceptional cup with its unique three-holed flat base for even and consistent extractions. The inner grooves of the brew cone are designed to help the water flow through the truncated coffee bed evenly without the use of additional agitation.The key to master this...

This the perfect companion for your Kalita brewer. Made of heat resistant, tempered glass, this server is microwave and dishwasher safe and holds up to 300ml of coffee.

The term ‘golden point’ is a ‘winner takes all’ overtime system primarily used in football and rugby union. It is used to determine a victor when the opposing teams’ scores are equal at the end of regular time. This is a two-origin blend that consists of coffees from two different regions ...

This particular Colombian coffee comes from our friends at Cofinet, who developed a coffee processing program in Hulia that encourages farmers to improve the quality of the coffee they produce through innovative practices. These efforts are rewarded with better premiums. Once the coffee has been pic...

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village in San Ignacio province. Coffee farmers receive technical assistance, ensuring the production of high-quality crops. Additionally, their farms are evaluated for the organic coffee p...

Abera and his family started a coffee farm in 1998 in the Guji Zone, Elaferda woreda. They supplied red coffee to coffee-washing stations but couldn't earn enough money to support their family. In 2016, Abera travelled to the Debub Region, Gedeo Zone, and Gedeb woreda to find better opportunities. A...

Eyasu Werasa and Marta Zewde are typical smallholder farmers in the Yirgacheffe Region. They are very skilled in coffee analysis and processing management.At harvesting, they always guide the local labourers to pick only fully ripped red cherries from the coffee trees. Then, they transfer the cherries into the water to separate (density separation) the good quality (G-1) from the light (floaters).

The Rioja family owns La Lucuma, a 2.5-hectare farm at 1900 meters above sea level. After selectively picking only the ripest cherries of the Caturra variety, they store them overnight in sealed bags before pulping. The coffee then ferments for 30 hours after being gently washed and briefly sun-drie...

The Santa Teresa 2000 micro-mill began operating in 2016. Roger and Alex Urena have managed the production since day one and are always looking to improve the quality with innovative practices. They process their own coffee, and they have over twenty small farms in which they have around 16 different varieties planted, although 90% are of the Catuai variety.

This coffee was grown by Linarco Rodriguez at the farm El Diviso. It was exposed to a dry aerobic fermentation for 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22°C. Then, the whole cherries were placed on raised beds until an 11% moisture content was achiev...