Coffees

What is on the shelf today

Lots are small and they run out. This list is the shelf as it stands, with the day each coffee came off the drum.

The list in full

Origin, process and what we taste. Brew it the way it is roasted for and it will do what the note says.

Roasted light and dropped early. Best from ten days after roasting to about six weeks.

Ferro Hill00
Washed, 1,800m, a cooperative of about forty smallholders. Blackcurrant, lemon peel, black tea. Pour-over at 60g per litre, water just off the boil, three and a half minutes. Roasted Tuesday.
Pour-over
Sirena00
Natural, dried twenty-one days on raised beds. Strawberry, cocoa nib, thick in the cup. Forgiving in a batch brewer; coarse and slow by hand. Roasted Wednesday.
Batch brew
Alta Vera00
Washed, two varieties picked and fermented together. Green apple, almond, clean and quiet. The one to drink every morning without thinking. Roasted Tuesday.
Pour-over
Casa Ocho00
Anaerobic, forty-eight hours in tank. Mango, cardamom, a long sweet finish. Strange on the first cup and hard to put down on the third. Immersion, four minutes. Roasted Wednesday.
Immersion

Two minutes longer in the drum. Rest them a week before pulling; they keep their shape for a month.

Nero00
Washed and pulped natural blended after roasting. Toffee, cooked plum, walnut. 18g in, 38g out, 28 seconds. Holds up in milk. Roasted Thursday.
Espresso
Bar Blend00
The blend on the grinder downstairs, three components, adjusted each season. Chocolate, orange, long finish. 18g in, 42g out, 30 seconds. Roasted Thursday.
Espresso
Nero Decaf00
Sugarcane decaffeinated, same profile as Nero and close to it in the cup. Raisin, cocoa, soft acidity. Works as espresso or in a moka pot. Roasted Thursday.
Decaf

Two things we also make or buy directly, sold at the counter and by post.

Green tea, first pick00
From a grower we have bought from for four years, one harvest a year. Grassy, sweet, no bitterness at 70 degrees. 100g tin.
Tea
Drinking chocolate00
Single-origin cacao, ground here with a little cane sugar and nothing else. Made October to March. 250g bag, 30g to a cup of milk.
Seasonal

All bags are 250g and carry a roast date. Whole bean unless you ask; we grind to your method at the counter, not by post.

Also

One bagFrom 00
250g, your choice of filter or espresso, our pick within it.
Two bagsFrom 00
Two different coffees each time, so there is always one to compare against.

1kg bagFrom 00
Any single coffee on the list. For households that get through it or small offices.
Green, unroastedFrom 00
Whatever lot is in the warehouse, sold to home roasters by the kilo. Ask first.

Subscriptions roast on Thursday and post the same afternoon. Pause or change them by email at any time before Wednesday evening.

Brewing

How long should I wait after the roast date?
Filter roasts: seven to ten days. Espresso: a week at least, two is better. Before that the coffee is still giving off gas and the cup tastes thinner than it is.
How should I store it?
In the bag, folded shut, in a cupboard. Not the fridge. Not a glass jar on a sunny shelf.
Can you grind it for me?
At the counter, yes, if you tell us the method. We do not grind for post: ground coffee is stale in three days and it makes the roast date meaningless.
Do you ever repeat a lot?
Rarely. We buy a few bags of most lots and when they are gone the coffee comes off the list. Ferro Hill and the Bar Blend are the two we keep going year round.

Tell us how you brew and what you drank last. We will name one coffee, not four.