Filter Coffee

Chocolatey and nutty with a creamy body and low acidity. A natural Brazil from Fazenda Lagoa. Omni-roasted — a sweet espresso and a comforting filter alike. Natural processed at 900–1200 m in Minas Gerais.

Citric acidity with the sweetness of red and tropical fruit. Notes of peach, cream, tropical fruit and honey. Grown by smallholders at 1600–2400 m, fully washed — a juicy all-rounder.

A fruity single origin from Huehuetenango, Guatemala. Notes of nectarine, hazelnut, macadamia and caramel. Smallholder coffee grown at 1500–1900 m, fully washed. Gently roasted light-medium — ideal for pour-over.

Organic Yirgacheffe (washed) — notes of citrus and bergamot, floral and tropical fruit. Grown by certified organic smallholders at 1700–2200 m and roasted light for maximum clarity. Ideal for pour-over (V60, Kalita) and Chemex.

Classic Antigua: cocoa and toffee, fresh orange zest, gentle spice and an almond finish. Omni-roasted for filter and espresso. From the high ground around Antigua (1450–1800 m), washed lots.

Sweet, clean and fruit-forward: a filter coffee from Honduras, Finca Río Colorado. Notes of brown sugar, cashew and chocolate. Grown at 1400–1650 m, fully washed.

Certified organic, naturally CO₂ decaffeinated. A gentle Honduran Arabica with notes of cream, blackberry, cherry and melon. Low acidity — ideal as an all-day filter coffee.