The A - Z of

coffee

acidity

Acidity is a highly desirable quality that refers to a coffee’s high notes, sharpness, brightness and vibrancy.

espresso

Derived from the Latin word for "press" or "under pressure", espresso is the way of making coffee that subjects finely ground coffee to hot pressurised water.

IMPORTING

We import speciality coffees from all over the globe. Roasters will either work with importers or trade directly with the farm owners at origin.

MILLING

The coffee cherry needs to have the fruit or pulp removed to reveal the bean inside, which is then dried usually in the sun.

Q-GRADER

Q-Graders judge coffee quality. They do so by spending around 8 hours a day tasting coffees and scoring them on specific criteria.

UGANDA

Coffee is Uganda's top-earning export crop, with Mount Elgon being a major growing region for Arabica.

YEMEN

YEMEN

Mocha is famous for being the major marketplace for coffee (Coffea arabica) from the 15th century until the early 18th century.

burr

Burrs are the solid metal plates between which roasted coffee beans are crushed into grounds, making them crucial to the coffee journey.

FRENCH PRESS

Also known as a cafetière, the French Press was invented by Ugo Paolini and patented by Italian designer Attilio Calimani and Giulio Moneta in 1929.

JAVA

West Java was the region where the earliest coffee plantations were established.

NEW CROP

Did you know that coffee is a seasonal product? Different origins around the world enjoy different harvests with some having two in a year.

ROASTING

Coffee roasting changes the physical and chemical composition of green coffee beans to create the signature taste and aromas that we all love.

V60

The V60 is a pour-over filter coffee brewing tool. They're incredibly cheap and versatile, great for the home.

ZAMBIA

ZAMBIA

Coffee farming was introduced to Zambia in the 1950's with arabica plants from Tanzania and Kenya.

cupping

Coffees are graded on the quality of aroma, acidity, body and flavour. How? We 'cup' them, which is an industry term for tasting.

GREEN BEANS

Did you know that coffee beans are green before they're roasted? Green beans are sorted and graded by hand before they're exported.

KENYA

Kenya produces some of the world's finest speciality coffees that are naturally bright, aciditc and floral.

OLFACTORY

Most flavours that we think we can taste in coffee are olfactory sensations from aromas.

SPECIALITY COFFEE

The term awarded to coffee that is judged by Q Graders to be of high quality, with little or no defects. It needs to score 84/100 points to be speciality.

X MARKS THE SPOT

Finding great tasting coffee is a skilled job, we work with a range of producers to find the best coffee for you!

KENYA

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decaf

How do we get decaf coffee? The natural caffeine within the green beans is extracted before roasting.

HIGH GROWN

Quality coffee is grown at higher altitudes of at least 1,200+ masl where the microclimate is more ideal for arabica coffee plants.

LATTE ART

Our CEO & Founder Lynsey Harley is a former Latte Art Champion!

PORTAFILTER

Espresso machines force water through a coffee 'puck' that sits inside a portafilter.

TERROIR

Like grapes for wine, the ground in which coffee plants are grown can have massive effect on the final flavour.

Wet Processed

WET PROCESS

In the wet process, the fruit covering the seeds/beans is removed before they are dried.

java

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