Coffee grown in different regions or countries doesn’t taste the same. And it shouldn’t. A quality coffee should taste of the place and land that it was grown, ‘terroir’ if you must. A coffee from Brazil can taste syrupy sweet and nutty, grown in Ethiopia it can be incredibly floral and fruity and a coffee from Indonesia will be wild and earthy. These different flavour traits are all signs of individuality and what makes coffee special and unique. Once the coffee makes its way from the farm into our hands at the roastery it is now our job to treat the coffee with respect. We roast the coffee to try and enhance the beans intrinsic traits and bring out all that the coffee has to offer. Our espresso roasts are full-bodied, easy to work with (soluble) and have sweetness above all else. Our medium (filter) roasts are clean, transparent, vibrant and best enjoyed black. We cup and QC all our coffees to ensure consistency and put in many hours sourcing these high quality coffees.