"Made with care, by people we're proud to work with."
Rested after roasting so the beans can degas properly. Only then does it go on sale.
Roasted low and slow, for clarity in the cup instead of burnt bitterness. Every variety gets its own profile.
Small batches, not tonnes. Every roast stays controllable, and the profile gets tuned to the bean - not the other way round.
Our drip bags are produced at a facility that provides stable, skilled employment for people with disabilities. Paired with fully compostable drip bags and single-material, recyclable outer sachets, that's the standard we hold the rest of the business to as well.
Small batches, on purpose.
Specialty coffee scores above 80 out of 100 on the SCA's international cupping scale — a measurable standard covering cultivation, processing, and roasting. Every KISAQO origin clears that bar; our Peru Geisha scores 88.
Questions we get asked a lot.
Every origin we sell is roasted the same disciplined way - not industrial, not rushed, and never blended without telling you.
What does "specialty grade" actually mean?
How is this different from supermarket coffee?
We're part of the team behind the specialty roastery that works every batch, so it gets the attention a 12kg roast allows. We choose the origins, set the standard, and answer for the result in every cup.
Do you roast the coffee yourselves?
Supermarket coffee is typically roasted industrially in bulk and can sit on shelves for months with no visible roast date. Ours is roasted in small 12kg batches, rested for seven days to develop properly, and dated on every bag — so what you're drinking is closer to days old than months.
Almería, Spain. We currently ship across Peninsular Spain, the Balearic Islands, and Portugal — and supply hotels directly across Spain and Europe.
