Coffee beans
What makes one bag of beans taste different from another: origin, variety, processing and roast, with tasting notes clearly marked as reported rather than guaranteed.
- Ethiopia Yirgacheffe (washed)
A washed-process arabica from the Yirgacheffe growing region in southern Ethiopia, a style commonly associated with bright acidity and floral or citrus character.
- Brazil (natural process)
A natural-process Brazilian arabica, a style commonly associated with heavier body, low acidity and nutty or chocolatey character — a common choice for espresso blends.
- Kenya Nyeri (washed)
A washed-process arabica from Nyeri, Kenya, grown from the SL28 and SL34 cultivars widely associated with Kenyan coffee's characteristic bright, complex acidity.
- Guatemala Antigua (washed)
A washed-process arabica from the Antigua region of Guatemala, a growing area known for volcanic soil and a valley microclimate widely cited among the country's most recognised coffee-producing areas.