Buying Guide

So… what coffee should you buy?

Everyone drinks coffee differently; with milk, alt‑milk, or straight black varieties, and every brewing style brings out something unique, whether you’re using an espresso machine, plunger, pour‑over, AeroPress, or anything in between.

Rather than diving into every possible variable, this guide gives you a brief simple overview of all of our coffees on a page. 

Coffees for Most Brewing Methods

Wombat Forest (Blend) – chocolate finish, sweet caramel notes; balanced and crowd‑pleasing

Brazil Mogiana – caramel and chocolate finish; mellow, smooth, rounded

Brazil Cerrado – milk‑chocolate finish; balanced and great for espresso

Costa Rica Las Lajas – crisp orange marmalade, punchy acidity, candied orange peel; also excellent as espresso **

Costa Rica Solsiré Solís Cordero – opulent red wine, prune, blackcurrant, jammy plum, dark chocolate finish, bold and addictive**

Ethiopia West Arsi – sweet caramel finish; bright, balanced, versatile

Guatemala Finca El Durazno – boozy cacao, fruity with chocolate notes; works across all methods **

Mexico Grupo Terruño Nayarita – honey, chocolate, almond; reliable all‑rounder

Tanzania AA – toffee/malt finish; mid‑body with acidity that cuts through milk; slightly milder

Colombia Huila Timaná – toffee finish, balanced acidity; punchy and full

Ethiopia Guji Hambela (Wine Process) – complex berry notes, smooth body, long chocolate finish **

Ethiopia Sidamo Bona – sweet toffee with peach hints; full‑bodied and easy‑drinking 

Papua New Guinea B17 – chocolate finish, very sweet toffee and bold throughout

Rwanda Kageyo – dark‑chocolate liqueur finish, subtle cherry; punchy without being funky

Peru Amazonas Gr1 - velvety vanilla, juicy pear-peach, ripe plum, buttery toffee finish, pure comfort

Filter Coffees

(Though many also shine as espresso or other methods.)

Colombia Mandela – rare, high‑end; silky full body, boozy berry flavours, milk‑chocolate cherry‑ripe finish ***

Colombia Las Moras – big nectarine notes, bright acidity, long nectarine‑and‑chocolate finish ***

Colombia Tres Dragones – complex berries, silky body, long chocolate‑berry finish ***

Costa Rica Las Lajas – crisp orange marmalade, punchy acid, candied peel; also great as espresso **

Ethiopia Guji Hambela (Wine Process) – complex berries, smooth body, long chocolate finish **

Ethiopia Sidamo Bona – sweet toffee, peach hints; full‑bodied and versatile

Ethiopia West Arsi – sweet caramel, balanced acidity; works across all methods 

Guatemala Finca El Durazno – boozy cacao, fruity chocolate notes; versatile across methods **

Costa Rica Solsiré Solís Cordero – opulent red wine, prune, blackcurrant, jammy plum, dark chocolate finish, bold and addictive**

🍓 Fruit Note Alert!

While we reference fruit flavours across most of our coffees, these tasting notes are descriptors used to highlight familiar characteristics you might recognise in the cup.

That said, some coffees truly lean into big, bold fruit character. Some might call it funky… we call it crazy good flavour. Each to their own.

Rating guide

*** Big, bold fruity coffee

** Noticeable fruity notes