Blogy Blog Blog (just news really).


When we designed our label, we wanted to find a way to describe the coffee and its flavour more precisely, or at least try to make it clearer for our customers. We choose country and variety as the main descriptors of the coffee. What we didn’t count on is that we would have a lot of coffee from Ethiopia of the ‘heirloom’ variety and in short, pretty much every coffee from Ethiopia is described as heirloom – at least for the time being – so, our labels don’t really say anything about the coffee anymore.

We have therefore taken the executive decision, in consultation with our marketing department and art department to change our original decision!

In a nutshell the labels are going to change – we are going to put the region next to Ethiopia. This is still not ideal as we have now bought two coffees from the Guji region, however we think its the best way to give an idea about what the coffee will be like from a distance before tasting it.

We hope you find it a little clearer! (And….It’ll probably change again in the future anyway)

Until next time…

New Kenya!

Somehow, I don’t imagine I will be able to write about every coffee that comes in. I already missed the Ethiopia heirloom, but I think its important to do it. Buying coffee is not an easy decision. It requires a lot of cupping (tasting), discussing and in the end picking the coffee that fits what your looking for.
In our case, buying a new lot of fresh crop Kenya, we were looking for what we call a great Kenya. It’s hard to say more really. You just have to taste it to see what we mean.

We heard a lot of mixed things about Kenyan coffees this year. The harvest wasn’t as big, prices were much higher, the quality wasn’t as good, north was becoming west and black was grey. Well…. you get the idea. From what we have cupped and tasted so far its not so bad. Yes, its a little more expensive all round, but its tasting great and it still has those classic Kenya flavour notes that we pine for when its all sold out.
Enough of the romanticism. Kenya is back in stock.
It’s another SL28 / SL34 variety and also from Nyeri again, but this time from there Gathaithi wet mill.
About 800 farmers from the area around the mill made the decision to bring their cherries to be pulped (flesh removed by machine) at this mill, around January of this year. They all have small farms with about 100 trees.
The farmers can actually choose which wet mill to take their cherries to and its quite competitive. The wet mills all auction off the coffees and the more they can sell the coffee for the more the farmer gets. Needless to say the wet mills that get higher prices, which is all based of quality of the coffee, attract more farmers.
The also have a 4 disc Agaarde Pulping machine at this mill. I wish I could say more about the pulping machine. Its better than the 3 disc, but thats all Ive got really. Still, good to know, i guess.

To sum up. We like coffee from Kenya. Its also nice served cold. It comes in sacks, which someone painted Africa on, and then coloured in Kenya for us. Its a little hard to be 100% sure and its kind of a funny thing to do, but cool.

We have roasted our way through the lot of Colombia Yellow Bourbon that we had. You loved it and so did we, so much so that we have bought some more!

This is the same coffee we used for the final of the Dutch Barista Championship in 2016, which we won. We then went to the World Barista Championships in Dublin using three different coffees from this same farm. You can see a short video about the farmer, his family and how they got to where they are here. You get to see some bits of the farm, which is actually multiple farms in three different locations – yes its quite big –  and the hillsides of coffee trees that we wandered through when we visited the farm in 2016. There is more of us doing silly things at this farm in the film above – Road to Dublin.

Long story short. Nice people, great farm and some beautiful coffee. That is cool.

We have also managed to get through all of our Brazil Mundo Novo, but we have found a new Brazil from the same guys who import the Mundo Novo. This time though its from their own farm – Fazenda Esperança.

Its a natural processed Peaberry, so its a small bean and only one per cherry. Its still got the chocolate notes you would expect from a Brazil, but with some stone fruit thrown in as well. Its interesting, its fresh crop and you can drink it.

Order it all here on our jazzy, yet clean and highly functional order form.


With the Dutch Aeropress Championship around the metophorical corner of tomorrow, with thought it wise to make a short tutorial video on how to make a tasty press.

Using the lastest technology, flawless technique and the trendiest recipe of the moment, here it is. Enjoy!

For the when and where of the Dutch Aeropress Championship 2017 click here.



Road To Dublin

A short film about our Journey to the World Barista Championship in 2016