Demystifying the Coffee Bloom
We thought we’d release a post on something which we’ve noticed being a point of mystery for most professional and home baristas. There is a distinct lack of information...
How to Make a Cappuccino
If you walk into any café, bar or restaurant, a cappuccino is likely to feature on the menu. This popular espresso-based drink is thought to have originated in Italy and...
From Rwanda with Love…
We talk a lot here about the power that coffee can have on the economies of producing countries. Generally coffee will be the largest export of that producing country...
Meet Marcelo Montanari – Our Producer at Fazenda Rainha da Paz, Brazil
Meet Marcelo Montanari – Our Producer at Fazenda Rainha da Paz, Brazil As most of our followers and customers know, I have just returned back from an enlightening trip to...
Baristas and Table Service – a match made in heaven?
Some musings on why we made the move to table service… When we set up our first retail space at Leeds Dock, there was no question in our mind...
How Speciality Coffee Can Help Protect Wildlife
** This is a guest post from one of the UK’s top ecologists, John Altringham, from the University of Leeds. We are very passionate about the ethics and sustainability...
The El Salvador Project: Nine Years of Impact with Los Chelazos
As we enter 2026, we begin our 9th year working alongside the incredible Los Chelazos coffee growing community in La Palma, Chalatenango. A partnership born out of wanting to forge...
A Gesha Years in the Making: Eric Landaverde’s Standout Natural
When we visited La Palma last year, we cupped a lot of Gesha. Washed. Natural. Experimental. Traditional. If we’re honest, much of it didn’t quite live up to the hype....