• Florals, blueberry, plum, sweet & syrupy with chocolaty body. Producer: Tadesse Edema Variety: Heirloom Varieties Process: Natural, Sun Dried on Raised Beds Altitude: 1,900 - 2,300 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Blackberry, melon, almond, brown sugar, full flavoured, balanced, smooth & round mouthfeel. Region: Volcan, Chiriqui Province Variety: Caturra & Typica Process: Black Honey Altitude: 1,260 – 1,500 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Nougat, raspberry, creamy & malty with a smooth mouthfeel. Producer: Jorge René Landaverde Region: La Montanita, El Tunel, Chalatenango Variety: Pacas Process: Honey Altitude: 1,400 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Capacity: 3000g / 105oz Accuracy: 0.1g Modes: G/OZ/LB-OZ/ML Platform Dimensions: 126mm x 126mm Platform Material: ABS Plastic Display: White Backlit LCD Power: 2 x AAA Batteries (included) Features include:
    • Selectable auto-off
    • Tare/Calibration
    • Overload Protection
    • Timer
  • Crisp, complex, sweet, full flavoured, balanced & long finish. Blackberry, honey, apricot & pu’er tea. Region: Volcan, Chiriqui Province Variety: Caturra & Typica Process: Black Honey Altitude: 1,260 - 1,500 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Our latest issue is ram-packed with articles, essays, interviews, and artwork addressing subjects of significant and lasting import for the future of coffee. Chapter: Coffee We begin an exciting new series from Gwilym Davies looking at coffee myths—both true and untrue—and how they play into our conception of coffee. Implicit bias is a hot topic right now; read how far its tendrils permeate the coffee world by investigating its implications for the cupping table. Consider China as a behemoth rising specialty producer through the eyes of an insider, and, finally, sink your teeth into a statistical study of the effects of weather on coffee yields in Hawaii. Chapter: People We explore the talented people that make up our industry, trying to get to know them beyond just coffee, is positively bursting. We travelled to London to interview Paul Ross, wholesale manager at Kiss the Hippo and 2019 UK Barista Champion, about competition, running, and Scrabble; we had our good friend and founder of This Side Up, Lennart Clerkx, write a delicately wrought and powerful piece on the moments and experiences that have informed his professional choices and business practices; an academic takes a hard look at some of the troubling representations of producers that still abound in specialty coffee marketing; and, to round out the chapter, we look at how milk was first introduced to coffee, what it meant, and what it still means. Chapter: World An anthropologist reconsiders the site of her book research amidst its changing coffee culture, a writer muses on the phenomenon of origin travel after having visited Panamanian coffee farms for the first time, a coffee geek guides us through Tel-Aviv’s coffee scene, and the unique history that led to what it is today, and finally, we interview an experimental psychologist and anglican priest about the meaning of our mortality, moral quandaries, human universals, and speaking about death in coffee shops, sometimes with cupcakes. Our official sponsor for this issue is Faema. The espresso machine manufacturer had one of their most exciting years. Read all about it in our sponsor profile piece, where we take a look back at the year that was 2019 for Faema
  • Nectarine, cherry, caramel, medium to full body & creamy mouthfeel. Farm: Various Smallholder Farmers Variety: Castillo, Caturra, Colombia, Tabi, Typica Process: Washed. Ethyl Acetate Decaffeinated Altitude: 1,200 - 2,000 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Macerated strawberries, plums, nougat, chocolate cake. Blend Components: 50% Ethiopia Hambela G1, 50% Papua New Guinea Boana Plantation
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Black cherry, plum, caramel, brown sugar, heavy mouthfeel. Region: Embu County Variety: SL28, SL34, Ruiri 11, Batian Process: Washed Altitude: 2,000 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Cocoa, red grape, almonds, silky body. Region: Tega & Tula Villages, Bonga, Gibo Keffa Variety: Wild Keffa forest, 74110, 74112, 74140, 75227, 7454, 74165 Process: Washed Altitude: 1,693 - 1,860 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Plum, dark fruits, caramel, nougat, rounded acidity & medium body. Region: Kainantu District, Eastern Highlands Variety: Typica & Arusha Process: Washed Altitude: 1,700 – 2,200 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • You may have come across the term "Origami" before - ori means "folding", and g(k)ami means "paper" - which is the Japanese art of paper folding. This beautiful Origami Dripper is inspired by the spirit of the playful, creative, yet delicate craft loved for centuries. Beyond its beautiful design, the Origami dripper realises the best brew you could ever dream of. The 20 ribs creates air channels and keeps your brewing process smooth and clog-free, which gives you full control over the drip speed. The dripper is made of Mino porcelain - one of Japan's most prestigious potteries with more than 400 years of history. The holder is made from acacia wood, adding a touch of warmth to your Origami dripper.
    • Circumference of 150 mm and a height of 70 mm;
    • Bottom hole having a circumference of 25 mm
    • Carved out of porcelain/wood
    • Can withstand up to 120 degrees Centigrade of temperature
    • Weighs 160 grams