Our latest batch of seasonal coffees have arrived for a limited time only! Every quarter we have a new range out, with our latest limited offerings - to ensure you don't miss out be sure to sign up for our newsletter where we'll notify you of additions to our product range and other offers. You can sign up to this by scrolling to the bottom of the page and clicking "Newsletter Signup".

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Our latest batch of seasonal coffees have arrived for a limited time only! Every quarter we have a new range out, with our latest limited offerings - to ensure you don't miss out be sure to sign up for our newsletter where we'll notify you of additions to our product range and other offers. You can sign up to this by scrolling to the bottom of the page and clicking "Newsletter Signup".

This batch has three different coffees available in both a pre-ground and whole bean form.

The first coffee we have is our Festive Blend made up of two distinctly flavoured coffees from Monte Sión, El Salvador and Sumatra, Indonesia.

Our first coffee originates from the Monte Sión Estate, El Salvador. Set up by the Urrutía family in 1906, it is still run today by Dr. Luis Urrutía and his wife. Monte Sión is dedicated to not only growing great coffee, but to social implications as well and was recognized by the United Nations for combating poverty in El Salvador. Secondly, located at the northwest tip of the Sumatran Island, we have the Gayo Lauser Antara Co-operative. Recently founded in 2015, the Cooperative was formed due to a strong desire to improve the welfare of members towards a more decent life.

The combination of these two coffees yields a truly festive blend with notes of winter fruit and cardamom, complemented with a hint of vanilla. With a medium body this coffee provides a satisfying richness without overwhelming the palate.

Altitude - 1400-1600 metres above sea level
Notes - Cardamom, Rhubarb, Raspberry, Hint of Vanilla

Beans - SOLD OUT

The world of pour over coffee is littered with complexities. Some will state it must be done a specific way, with a specific type of water or other fixed elements or your coffee will be completely undrinkable. However, we hold the opinion that to find the best cup of coffee using this method for your personal preference, experimentation is essential. Take our guide as a starting point and experiment with the following key factors and see what makes the best cup for your preference. In regards to quantities of water per stage and timing, this is also a huge area of variance – do trial some other methods and see what you enjoy. In many peoples opinion, the best part of a pour over is this room to experiment.

Variables

• Type of Coffee – trial different blends
• Amount of Coffee – typically a ratio of 1:17 is used (i.e. a 300ml coffee would require 18g of ground coffee or a 700ml Hario V60 02 would require roughly 41 grams)
• Grind size – if you grind at home, try a finer grind for a longer extraction or a coarser grind for a quicker extraction; this will affect the strength of the flavour
• Amount of water used
• Method of pouring - this includes speed as well as technique which is commonly Pulsing (pouring then letting drain) vs continuous (pouring and keeping fairly topped up)

Our recommended starting point:

Required

• Freshly boiled water
• Ground coffee (pre-ground or freshly ground)
• V60 filter and filter paper

Steps

1. First, boil your water
2. Place the filter paper into the filter and then pour a little of your freshly boiled water over the filter (this has been found to reduce any impact of papery taste from the filter) and then dispose of that water.
3. Place ground coffee in the filter; many recommend a ratio of 1:17 for this– please note that this ratio is a pure starting point, and the strength of the coffee you get from this can wildly vary dependent on your grind size so don’t be too disheartened if this creates a particularly strong coffee. Many then recommend a small divot is made in the middle of the ground coffee at this point.
4. Pour enough water to cover the grounds in the filter and allow the coffee to bloom – this is basically leaving the coffee for 30-45 seconds to release the CO2 to be released and makes it easier to extract the grounds.
5. Begin to pour the water again, covering all the grounds again in a circular motion – try to get the balance of agitating the bed of coffee but not too aggressively.
6. We prefer to keep this topped up until you reach your required volume of water – this has the benefit of retaining this thermal mass and allowing for extraction at this higher temperature.
7. Allow the coffee to drain and give the V60 a small swirl by hand when low enough to do so and serve to bring the grounds off the side of the filter paper.
8. Serve in your favourite mug or mugs and enjoy!

Extras

Some recommend using a gooseneck kettle like the one we sell, the Felicita Square Temperature Control Electric Kettle (400-400). The reason this is recommended is both the Temperature Control (which allows you another element to tinker with) as well as the gooseneck spout – this allows for much more control over your pour rate and direction (with another benefit being the beautiful design).

Another element that people adjust is the water used - this can change the taste to a large extent, however, this is likely not to be something applicable to most as this is another step to the process. 

Other resources

In regards to trialling other methods, I would recommend looking into various Youtube sources. Please do note that these can get massively technical, but if you are into that then this is a great rabbit hole to explore.

James Hoffman Ultimate V60 Method - https://www.youtube.com/watch?v=AI4ynXzkSQo

Scott Rao V60 Method - https://www.youtube.com/watch?v=c0Qe_ASxfNM

What

The new Fairtrade prices, which come into effect for contracts signed as of 1 August 2023, will increase the baseline price by 19 percent and 29 percent for Fairtrade-certified Robusta and Arabica coffee, respectively. The new Fairtrade Minimum Price for washed Arabica beans – which represent more than 80 percent of all Fairtrade coffee sold – is $1.80 per pound, an increase of 40 cents over the previous price of $1.40 per pound.

‘The Fairtrade Minimum Price is critical for coffee farmers as it cushions them from the unpredictable fluctuations they face on the coffee market. But the situation coffee farmers endure globally due to financial hardships and climate change remains unsustainable and, quite frankly, puts the entire future of coffee at risk,’ warned Silvia Gonzalez, Manager at the Nicaraguan coffee producer UCA Miraflor and Board Member at Fairtrade regional producer network CLAC.

‘If

The Highest Quality

Source

Having established long-standing relationships with producers within the coffee farming community, we consistently source the best Arabica and Robusta beans from over 40 origins across the Coffee Growing Belt. We buy only the best grades of "Strictly High Grown" (SHG) coffee beans or specialities. By selecting coffee beans from the highest elevations we can be sure that the bean has slowly matured, growing to a larger size with more density to create a consistently great taste profile. We primarily supply Fairtrade or Organic coffee as we believe that a fair deal that encourages conservation, whilst also avoiding the use of pesticides and certain agrochemicals, is hugely important for both our customers and our farmers.

Roasting Method

We are unique in that we roast on a clean bed of air in small batches as opposed to conventional drum roasting - only 1% of coffee is roasted this way. Air roasting elevates the natural sweetness to give a smooth and clean taste. Unlike traditional roasting, the chaff (the skin of the bean) that surrounds the raw bean is removed during the process whilst in normal roasting this is burnt onto the bean. This makes the resultant air roasted beans purer as the beans taste less burnt and less acidic.

Freshness

Our beans are fresh, being roasted weekly in the UK rather than importing roasted beans on a much longer timescale. Our Neotec roaster is more environmentally friendly and energy efficient than conventional drum roasters in that it can roast in specific small batches with unique roasting profiles. This allows it to compensate for product variations and to unfold the unique flavour of each individual coffee blend whilst reducing wasted heat, recirculating this in the fully enclosed system. Not only does it typically use 40% less energy per kilo of coffee, it also boasts carbon capture technology.

The Lowest Price

Buying

We buy direct, ensuring no middle men or third parties add costs to you, the end consumer. By buying direct we do not have to buy in separate pallets saving on shipping costs. We actively consider forward hedging and currency management to ensure we get the most for our money.

Production & Processing

An initial high capital investment into state-of-the-art premises and machinery has ensured both a high level of quality control and consistency. This results in less wastage as well as a lower energy cost per kilo than other roasters, with semi automation resulting in a lower labour cost per kilo too.

Logistics

A range of polluting single-use plastics will be banned in England, Environment Secretary Thérèse Coffey announced on the 14^th January 2023 from October this year.

According to estimates, England uses 2.7 billion items of single-use cutlery — most of which are plastic — and 721 million single-use plates per year, but only 10% are recycled. The ban will include single-use plastic plates, trays, bowls, cutlery, balloon sticks, and certain types of polystyrene cups and food containers. This ban will be introduced from October 2023, allowing businesses time to prepare.

In helping our customers adapt to these changes, we have introduced a new range of biodegradable bowls, plates, lids, soup bowls and more to accompany our existing range of biodegradable products.

It is expected that banning these items will have a significant impact in reducing plastic waste and littering in England. Plastic cutlery, for instance, was in the top 15 most littered items in th

Fairtrade Fortnight - 27 February to 12 March 2023

For two weeks each year at the end of February and start of March, thousands of individuals, companies and groups across the UK come together to share the stories of the people who grow our food and drinks, mine our gold and who grow the cotton in our clothes, people who are often exploited and underpaid.

Can you help us get the message out even louder this Fairtrade Fortnight? Sign up now to receive an invite to a fairtrade preview event and be the first to hear about headline events!

This Fairtrade Fortnight, join us in spreading a simple message: making the small switch to Fairtrade supports producers in protecting the future of some of our most-loved food and the planet.

Did you know?

Coffee, bananas and chocolate could soon be much more difficult to buy.

Climate change is making crops like these harder and harder to grow. Combined with deeply unfair trade, communities growing these crops are being pushed to the brink.

But here’s the good news.

More people choosing Fairtrade means extra income, power and support for those communities.

By making the small switch to Fairtrade, we can all support producers in protecting the future of some of our most-loved food and the planet.

We are extending our FAIRTRADE Coffee Options

Fairtrade Fortnight - 21 February to 6 March 2022

For two weeks each year at the end of February and start of March, thousands of individuals, companies and groups across the UK come together to share the stories of the people who grow our food and drinks, mine our gold and who grow the cotton in our clothes, people who are often exploited and underpaid.

Can you help us get the message out even louder this Fairtrade Fortnight? Sign up now to receive an invite to a fairtrade preview event and be the first to hear about headline events!

In 2022, our online Choose the World you Want Festival will return from 21 February to 6 March. Last year’s festival saw campaigners, shoppers, students and businesses come together in a show of support for the farmers behind our food on the front line of the climate crisis. From online panels to bake-offs and coffee mornings over 50 virtual events took place as part of our virtual festival, with supporters sharing the power of Fairtrade and what needs to happen next to ensure farmers and workers are put front and centre of conversations on how to tackle the climate crisis. The COVID-19 pandemic has shown us more than ever how interconnected we are globally. This interconnection is at the very heart of the Fairtrade message and is where your role begins. You are part of the Fairtrade movement, and you have the power to drive long-term change, not only with your shopping choices but with your support in spreading the message.

Since last Fairtrade Fortnight we have seen the G7 and COP26 take place. Over 33,000 campaigners joined 1.8m Fairtrade farmers and workers in backing the Be Fair With Your Climate Promise challenge to world leaders at the UN COP26 summit. But frustration came as the wealthiest nations failed to recognise the urgent need to invest in farmer expertise by delaying their promised $100bn annual funding to the most climate vulnerable countries until 2023. That isn’t good enough.

“A frustrating conclusion to a summit filled with hope.” This was the verdict of Mary Kinyua, Fairtrade’s lead COP26 delegate, and a Fairtrade flower farmer representative.

Climate justice was never going to be won or lost at one conference in Glasgow. But where the COP26 agreement fell short, we need to increase the pressure for urgent action.