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Expect plenty of fruit notes from this coffee and a lovely floral quality. It also has a nice clear acidity and a little hint of caramel to finish. This coffee is decaffeinated using the Co2 metho...

The idea behind Sweetshop is simple:  Combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso.  It isn’t about balance.  It isn’t about tradition.  This is a...

This is the AA selection from the Githiga Farm bringing a heavy syrupy sweetness with a blackcurrant jam quality, some raspberries and a citrus acidity balancing it out.

In the cup you’ll find roasted nuts and caramel sweetness that reminds us of hazelnut praline. It has a delicate melon acidity  that is rounded out with a pleasant silky mouthfeel.   

This is the honey processed Pacamara lot from Finca Roxanita. We found flavour notes of dried cranberry, tropical fruit and high percentage cocoa. A passionfruit acidity, mango sweetness and silky ...

With a distinctive dark chocolate quality to it this coffee has a large syrupy body and sweetness. Balanced out well with a smooth melon acidity and intense orange rind.

With dominant fudge, butterscotch and chocolate flavours and a baked red apple sweetness, this coffee is very silky and sweet. A melon acidity makes for a well rounded and balanced cup. This is fr...

We found distinctive dark chocolate orange flavours to this coffee with a chewy nougat quality creating a heavy syrupy body. Notes of lemon zest create a subtle acidity balancing out the cup. We w...