• 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
  • Burundi Shembati Filter Coffee

    $ 19.00$ 50.00
    Apricot & orange blossom. Stone fruit sweetness with a syrupy body. Delicate acidity. Farm: Various Smallholder Farmers Region: Butaganzwa, Kayanza Variety: Bourbon Process: Washed Altitude: 1,730 - 1,800 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • 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
  • Standart issue 16, as ever, treats a varied subject matter through engaging articles, essays, interviews, and artwork. In this issue, we delve as never before into some of the more pressing topics facing our industry. Chapter: Coffee we continue our series comparing coffee and tea—this time the brewing methods of each, and look at a historically massive producer of tea that is moving into high-quality coffee production, Sri Lanka. It’s often easy to forget that given all the coffee we make, there necessarily exists a lot of coffee waste in the form of grounds; we take a look at how we might best make use of them. Finally, we round out the chapter with an essay on responses to the price crisis, and the baristas lending their voices to a thus far rather marginalized topic. Chapter: People We explore the talented people that make up our industry, is stacked with great stories, including an interview with Canadian Barista Champion Cole Torode, a word or two from two of our favourite baristas as they take us through their daily routines, an article by Ashley Rodriguez exploring freelance life, asking questions, and the experiences that made her who she is today, and much, much more. Chapter: World We take a look at some of the traditions that make up the experience of drinking coffee in the Balkans, then skip over to Austin, Texas for a reflection on exactly what conspired to make the city the coffee mecca it is today. To round it out, we are then treated to a rich and delicately wrought rumination on a recent origin trip to the land of gesha.
  • Standart issue 15 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops. Chapter: Coffee We continue our series comparing coffee and tea—this time the processing methods of each, followed by an article asking what coffee can learn from the ritual of tea. We then head to the distant climes of Guatemala, a nation comprised of over 300 microclimates, in our origin profile. Finally, we round out the chapter with a long-form essay addressing the events that have led to the current ‘price crisis’. Chapter: People Packed with stories from and about the people that make the industry go round, including an interview with world-renowned roasters Stephen Leighton and Joanna Alm, a New York themed chronicle of life as a barista in the Big Apple, a beautifully traced reminiscence on life’s lessons so far by Tim Williams, and more. Chapter: World We interview book historian Geri Della Rocca de Candal about his recent exhibition on the printing revolution of the 15th century. We follow that with a look the strange relationship between coffee and stand-up comedy, and learn some jokes along the way. We then jet over to Paris for a a stroll through the French capital’s political and cultural histories—all through the lens of coffee, and end it all with a story about solitude, creation, and coffee.
  • Standart issue 14 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops. Chapter: Coffee Whet your appetite with some hot, fresh, fragrant … tea! As part of our series comparing coffee and tea, we take a look at the distant climes where tea starts its journey. We then shift the focus back to coffee, with an origin trip to Tanzania, a milk experiment brought to you by the folks at Barista Hustle, and an essay reporting on the new alternative pricing tool that we hope will have a huge impact on how we sustainably price green coffee. Chapter: People Chock-a-block with creative content, including an interview with World Brewers Cup champion Emi Fukahori, an essay on hot to combine your work and your coffee addiction by Jenn Chen, a short story out of Brazil detailing a nightmarish day in the life of a professional coffee taster who loses his palate, and much more. Chapter: World An interview with marketing guru and coffee geek Brian Gaffney; When we sat down with him in New York, we were fascinated by his thoughts on coffee, and we think you will be too. We follow that with a look at the importance of branding in specialty coffee, and how to make sure yours is on point. We then jet over to Moscow for a beautifully traced essay on the peculiar history of coffee in the Russian capital, and end it all with an article on late-night coffee cocktails.
  • Sweet with crisp acidity. Currants, plums, jammy, milk chocolate. Region: Phoka Hills, Nyika Plateau Variety: Nyika, Geisha, Catimor 129 & Several Local Varieties Process: Washed Altitude: 1,300 - 2,500 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Ethiopia Aricha Filter Coffee

    $ 19.00$ 50.00
    Sweet & juicy, orange blossom, blueberry, tropical fruit, lightly syrupy mouthfeel. Milling Station: Alemayayoh Urdofa Region: SNNP, Gedyo, Yirgacheffe, Aricha Variety: Mixed Heirloom Process: Natural, Sun Dried on Raised Beds Altitude: 2,000 - 2,200 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Floral, blueberry, blackcurrant, candied cherries, cocoa & a velvety body. Milling Station: AZTAD Region: Oromia, Gedyo, Hambela, Buku Abel Variety: Heirloom Varieties Process: Natural, Sun Dried on Raised Beds Altitude: 1,950 - 2,000 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Red berries, apricot, nougat, caramel & a creamy body. Farm: Tega & Tula Specialty Coffee Farm 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
    AeropressBatch BrewPlungerPour Over