LIMITED COFFEE COLLECTION 180gr jar or 180gr bag (available for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Lavender Jasmine Frozen strawberries Floral and vibrant Information Farm: Finca Alegrias Region: Calarca, Quindio Varietal: Geisha Processing: 72hr Anoxic Water Pillow Elevation: 1,200 - 1,300 mts Story During an origin trip to Colombia, our founder Amir met producer Miguel Fajardo at Raw Material’s El Fenix hub. There Miguel shared this exceptional Geisha, processed using an innovative anoxic 'water pillow' fermentation. Whole cherries were sealed in an oxygen-free environment for 72 hours, then slowly dried. First under the sun in greenhouses to 15–16% moisture, before careful finishing in parchment-burning mechanical dryers. The cherries come from Finca Alegrias, a 9-hectare farm just down the mountain from El Fenix at 1,200 masl, owned by brothers Luis Carlos (pictured with Amir) and Jose. Although relatively new to coffee farming, they have invested heavily in quality, planting around 4,000 Geisha trees from Lean Coffee Management (El Salvador) alongside existing Castillo and Colombia varieties. In recent years they have also renovated older Castillo plots and introduced fresh Pink Bourbon plantings. We selected this lot for our LIMITED Range not only for its distinctive cup profile, which is unusually vivid for a Geisha, but also for the personal story of collaboration between passionate producers and processors. The taste notes present in the cup are floral and sweet, with lavender and jasmine, alongside a tartness reminiscent of freeze-dried berries. The hand-painted artwork for this coffee reflects the playfulness and vibrancy found in this coffee. Each order comes with a high-quality printed postcard. Recommended brew method Filter: Pour-over, immersion

LIMITED COFFEE COLLECTION 180gr jar or 180gr bag (available for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Lavender Jasmine Frozen strawberries Floral and vibrant Information Farm: Finca Alegrias Region: Calarca, Quindio Varietal: Geisha Processing: 72hr Anoxic Water Pillow Elevation: 1,200 - 1,300 mts Story During an origin trip to Colombia, our founder Amir met producer Miguel Fajardo at Raw Material’s El Fenix hub. There Miguel shared this exceptional Geisha, processed using an innovative anoxic 'water pillow' fermentation. Whole cherries were sealed in an oxygen-free environment for 72 hours, then slowly dried. First under the sun in greenhouses to 15–16% moisture, before careful finishing in parchment-burning mechanical dryers. The cherries come from Finca Alegrias, a 9-hectare farm just down the mountain from El Fenix at 1,200 masl, owned by brothers Luis Carlos (pictured with Amir) and Jose. Although relatively new to coffee farming, they have invested heavily in quality, planting around 4,000 Geisha trees from Lean Coffee Management (El Salvador) alongside existing Castillo and Colombia varieties. In recent years they have also renovated older Castillo plots and introduced fresh Pink Bourbon plantings. We selected this lot for our LIMITED Range not only for its distinctive cup profile, which is unusually vivid for a Geisha, but also for the personal story of collaboration between passionate producers and processors. The taste notes present in the cup are floral and sweet, with lavender and jasmine, alongside a tartness reminiscent of freeze-dried berries. The hand-painted artwork for this coffee reflects the playfulness and vibrancy found in this coffee. Each order comes with a high-quality printed postcard. Recommended brew method Filter: Pour-over, immersion

Emma filter papers for batch brewers - 100 pack Emma Filter Papers are premium bleached paper filters made to deliver smooth, reliable drip coffee. Designed to fit size 4 brewers, they promote even water flow and a clean, well-balanced extraction in every cup. Suitable for single-use, these filters work seamlessly with popular devices such as Moccamasters, Bonavita drippers, Bonavita brewers, and the Clever Coffee Dripper, making them a practical choice for daily brewing at home or in the office.

Tastes Like Apricot Blueberry Delicate florals Information Region: Gedeb, Ethiopia Varietal: Heirloom Processing: Natural Elevation: 2,150 - 2,200 mts Cup score: 87 Story This wonderful natural heirloom arrives from the esteemed Gedeb region of Ethiopia, offering a beautiful example of coffees from this area. Sourced through Falcon, this lot comes from the Chelichele site of Eptah Speciality, owned by Tamiru Amare. Only ripe cherries are hand-picked and carefully floated to remove quakers before being laid out on raised beds to dry for 12-15 days. After drying and resting in storage, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then shipped via rail to Djibouti for export. Ethiopian coffee production is hugely influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season follows during February-May, bringing with it the first rains which are essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. We always expect to enjoy a high-scoring natural Ethiopian, but when we first cupped Chelichele we were really blown away and excited by the intense summer fruit and florals present in the coffee including apricot, blueberry and strawberry. The hand-painted artwork is an abstract representation of the drying patios used to process the coffee, and reflects the vibrancy of this lot - we hope you enjoy. Recommended brew method Roasted for filter and espresso. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Apricot Blueberry Delicate florals Information Region: Gedeb, Ethiopia Varietal: Heirloom Processing: Natural Elevation: 2,150 - 2,200 mts Cup score: 87 Story This wonderful natural heirloom arrives from the esteemed Gedeb region of Ethiopia, offering a beautiful example of coffees from this area. Sourced through Falcon, this lot comes from the Chelichele site of Eptah Speciality, owned by Tamiru Amare. Only ripe cherries are hand-picked and carefully floated to remove quakers before being laid out on raised beds to dry for 12-15 days. After drying and resting in storage, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then shipped via rail to Djibouti for export. Ethiopian coffee production is hugely influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season follows during February-May, bringing with it the first rains which are essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. We always expect to enjoy a high-scoring natural Ethiopian, but when we first cupped Chelichele we were really blown away and excited by the intense summer fruit and florals present in the coffee including apricot, blueberry and strawberry. The hand-painted artwork is an abstract representation of the drying patios used to process the coffee, and reflects the vibrancy of this lot - we hope you enjoy. Recommended brew method Roasted for filter and espresso. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Almonds Milk chocolate Dried fruits Information Region: Sidamo, Ethiopia Varietal: Heirloom Processing: EA Decaf Elevation: 1,800 – 2,000 mts Story Our latest decaf, sourced through importer Keynote, is a blend of Ethiopian grade 1 beans from producers in the Sidamo region. The coffees are a mix of natural and washed processes, made up of heirloom varietals grown at 1,800-2,000 meters above sea level. Producers harvest and process the cherries using methods typical to the region, bringing together the clarity of washed lots and the fuller fruit character of naturals. The coffee was then decaffeinated by Keynote to preserve its original profile. The result is a decaf that stays true to its origin. In the cup we're tasting notes of almonds, milk chocolate, and dried fruits, with a subtle sweetness that works well across brewing methods. Recommended brew method Roasted for espresso and filter. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Almonds Milk chocolate Dried fruits Information Region: Sidamo, Ethiopia Varietal: Heirloom Processing: EA Decaf Elevation: 1,800 – 2,000 mts Story Our latest decaf, sourced through importer Keynote, is a blend of Ethiopian grade 1 beans from producers in the Sidamo region. The coffees are a mix of natural and washed processes, made up of heirloom varietals grown at 1,800-2,000 meters above sea level. Producers harvest and process the cherries using methods typical to the region, bringing together the clarity of washed lots and the fuller fruit character of naturals. The coffee was then decaffeinated by Keynote to preserve its original profile. The result is a decaf that stays true to its origin. In the cup we're tasting notes of almonds, milk chocolate, and dried fruits, with a subtle sweetness that works well across brewing methods. Recommended brew method Roasted for espresso and filter. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Hario V60 filter papers size 02 - 100 pack Hario Paper Coffee Filters enhance your brewing and daily coffee experience by effectively filtering the oils and micro grounds found in coffee to produce a lighter and purer cup of coffee. The V60 filter papers are designed to perfectly fit the Hario V60 Coffee Dripper in size 02 with a capacity of one to four cups.

Hario V60 filter papers size 02 - 40 pack Hario Paper Coffee Filters enhance your brewing and daily coffee experience by effectively filtering the oils and micro grounds found in coffee to produce a lighter and purer cup of coffee. The V60 filter papers are designed to perfectly fit the Hario V60 Coffee Dripper in size 02 with a capacity of one to four cups.

The award-winning HARIO V60 is the dripper of choice for coffee professionals and enthusiasts all over the world. A low-cost, easy to use way of exploring the world of filter coffee. The HARIO V60 dripper is ideal for discovering and trying out delicious coffees. The V60 is extremely versatile and approachable, and is considered the gold standard for coffee drippers. Comes with a measuring spoon, you just need filters and a kettle. Product information Article no: VD-02T-UEX / VD-02TB-UEX Colour: Clear Size: W140 × L120 × H102mm Capacity: 1-4 cups Weight (Incl. box): Approx. 300g Dripper material: Plastic Measuring spoon material: Polypropylene

The award-winning HARIO V60 is the dripper of choice for coffee professionals and enthusiasts all over the world. A low-cost, easy to use way of exploring the world of filter coffee. The HARIO V60 dripper is ideal for discovering and trying out delicious coffees. The V60 is extremely versatile and approachable, and is considered the gold standard for coffee drippers. Comes with a measuring spoon, you just need filters and a kettle. Product information Article no: VD-02T-UEX / VD-02TB-UEX Colour: Red Size: W140 × L120 × H102mm Capacity: 1-4 cups Weight (Incl. box): Approx. 300g Dripper material: Plastic Measuring spoon material: Polypropylene

Roasted for espresso and filter Tastes Like Green apple Apricot Oolong tea Hazelnut Information Farm/Processing station: Walter & Sergio Romero Region: El Cerro Negro, Copan Varietal: Mixed (Paraneima and other lots) Processing: Natural Elevation: 1,350 mts Story With this coffee we welcome Honduras back to our offering after a long hiatus. Sourced through Keynote Coffee, this natural Honduran is tasting incredibly fruity, with an oolong tea-like mouthfeel and slight nuttiness to the cup. This coffee comes from third-generation producers Walter & Sergio Romero in Corquin, Copan, Honduras. Their farm in El Cerro Negro is known for its rich soil, high altitude and premium-quality coffee. The brothers have championed quality-focused farming, eco-friendly practices, and meticulous post-harvest processing. Managing 35,000 coffee plants across 6.95 hectares, they primarily cultivate Parainema whilst also experimenting with Geisha, Icatu, and F1 Hybrids. Handpicked cherries dry on patios before finishing in a mechanical dryer post-fermentation. After dry hulling, the coffee is hand-sorted and graded using a Pinhalese gravity table. The farm supports 30 local families and follows a 100% organic approach, requiring extensive effort. Three annual fertilisations use manure, organic fertilisers and organic herbicides while maintaining strict organic management practices. This coffee is one to be enjoyed on either filter or espresso methods, bringing a crisp apple fruitiness alongside juicy apricot with a tea-like quality. Our artwork for this coffee was inspired by apple skins and the verdant colours of the mountainous Honduran countryside. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for espresso and filter Tastes Like Green apple Apricot Oolong tea Hazelnut Information Farm/Processing station: Walter & Sergio Romero Region: El Cerro Negro, Copan Varietal: Mixed (Paraneima and other lots) Processing: Natural Elevation: 1,350 mts Story With this coffee we welcome Honduras back to our offering after a long hiatus. Sourced through Keynote Coffee, this natural Honduran is tasting incredibly fruity, with an oolong tea-like mouthfeel and slight nuttiness to the cup. This coffee comes from third-generation producers Walter & Sergio Romero in Corquin, Copan, Honduras. Their farm in El Cerro Negro is known for its rich soil, high altitude and premium-quality coffee. The brothers have championed quality-focused farming, eco-friendly practices, and meticulous post-harvest processing. Managing 35,000 coffee plants across 6.95 hectares, they primarily cultivate Parainema whilst also experimenting with Geisha, Icatu, and F1 Hybrids. Handpicked cherries dry on patios before finishing in a mechanical dryer post-fermentation. After dry hulling, the coffee is hand-sorted and graded using a Pinhalese gravity table. The farm supports 30 local families and follows a 100% organic approach, requiring extensive effort. Three annual fertilisations use manure, organic fertilisers and organic herbicides while maintaining strict organic management practices. This coffee is one to be enjoyed on either filter or espresso methods, bringing a crisp apple fruitiness alongside juicy apricot with a tea-like quality. Our artwork for this coffee was inspired by apple skins and the verdant colours of the mountainous Honduran countryside. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for filter Tastes Like Melon Tangerine slices Sweet honey Information Farm/Processing station: Tinganga Estate Region: Kiambu County Varietal: SL28/SL34 Processing: Washed Elevation: 1,800 mts Owner: Sasini Certification: Rainforest Alliance Certified Story We’ve been waiting patiently to bring you our very first Kenyan coffee, and we’re delighted to say that this is the one. Tinganga Estate, located in the fertile red volcanic soils of Kiambu County, delivers everything we hoped for in a debut Kenyan clarity, vibrancy, and sweetness. Tinganga is a 182-hectare farm originally established by British colonists but today is proudly Kenyan-owned, as part of Sasini’s network of six estates. Sasini places a strong emphasis on equity and wellbeing for its workers, providing housing, early childhood education, union membership, and wages above the legal minimum. Beyond the estate, they’ve partnered with Covoya and partners to invest in the Njenga Karume Primary School, including the construction of a computer lab that equips local students with vital digital skills for the future. The coffee itself is a classic washed SL28/SL34 lot, showcasing everything that makes Kenyan coffees so celebrated. After meticulous handpicking, the cherries are pulped, fermented in water tanks, and then thoroughly washed to highlight the clarity that make Kenyan coffees so distinctive. In the cup we are getting exceptional brightness with dominant flavour notes of melon and tangerine fruits combined with an accompanying honey sweetness, Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for filter Tastes Like Melon Tangerine slices Sweet honey Information Farm/Processing station: Tinganga Estate Region: Kiambu County Varietal: SL28/SL34 Processing: Washed Elevation: 1,800 mts Owner: Sasini Certification: Rainforest Alliance Certified Story We’ve been waiting patiently to bring you our very first Kenyan coffee, and we’re delighted to say that this is the one. Tinganga Estate, located in the fertile red volcanic soils of Kiambu County, delivers everything we hoped for in a debut Kenyan clarity, vibrancy, and sweetness. Tinganga is a 182-hectare farm originally established by British colonists but today is proudly Kenyan-owned, as part of Sasini’s network of six estates. Sasini places a strong emphasis on equity and wellbeing for its workers, providing housing, early childhood education, union membership, and wages above the legal minimum. Beyond the estate, they’ve partnered with Covoya and partners to invest in the Njenga Karume Primary School, including the construction of a computer lab that equips local students with vital digital skills for the future. The coffee itself is a classic washed SL28/SL34 lot, showcasing everything that makes Kenyan coffees so celebrated. After meticulous handpicking, the cherries are pulped, fermented in water tanks, and then thoroughly washed to highlight the clarity that make Kenyan coffees so distinctive. In the cup we are getting exceptional brightness with dominant flavour notes of melon and tangerine fruits combined with an accompanying honey sweetness, Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for espresso and filter Tastes Like Toffee Milk chocolate Plum Information Farm/Processing station: Villa Corzo Region: La Concordia, Chiapas Varietal: Oro Azteca Processing: Washed Elevation: 1,400 - 1,900 mts Owner: Smallholder Farmers in Villa Corzo Story Our first-ever coffee from Mexico, El Triunfo (“the triumph”), is a washed lot that reflects the richness of Villa Corzo in Chiapas. Grown by smallholder farmers at 1,400-1,900 meters in the fertile volcanic soils at the base of the Sierra Madre, this coffee thrives in the region’s cool climate and steady rainfall. El Triunfo is produced using organic practices and traditional methods passed down through generations. Farmers hand-harvest ripe cherries, which are then washed, fermented for 24–36 hours, and sun-dried on raised beds with meticulous care. The result is a coffee that honours both the land and the people who cultivate it - rich in flavour, sustainable in practice, and deeply rooted in heritage. The label's abstract artwork is hand-painted by designer Tom Waterfall, reflecting the plum and caramel aspects of the flavour profile and layered complexity of the coffee. Each cup is sweet and rounded, with layered notes of toffee, chocolate, plum, and caramel. The clean, balanced profile carries a subtle fruit sweetness that lingers and works great on both filter and espresso. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste.

Roasted for espresso and filter Tastes Like Toffee Milk chocolate Plum Information Farm/Processing station: Villa Corzo Region: La Concordia, Chiapas Varietal: Oro Azteca Processing: Washed Elevation: 1,400 - 1,900 mts Owner: Smallholder Farmers in Villa Corzo Story Our first-ever coffee from Mexico, El Triunfo (“the triumph”), is a washed lot that reflects the richness of Villa Corzo in Chiapas. Grown by smallholder farmers at 1,400-1,900 meters in the fertile volcanic soils at the base of the Sierra Madre, this coffee thrives in the region’s cool climate and steady rainfall. El Triunfo is produced using organic practices and traditional methods passed down through generations. Farmers hand-harvest ripe cherries, which are then washed, fermented for 24–36 hours, and sun-dried on raised beds with meticulous care. The result is a coffee that honours both the land and the people who cultivate it - rich in flavour, sustainable in practice, and deeply rooted in heritage. The label's abstract artwork is hand-painted by designer Tom Waterfall, reflecting the plum and caramel aspects of the flavour profile and layered complexity of the coffee. Each cup is sweet and rounded, with layered notes of toffee, chocolate, plum, and caramel. The clean, balanced profile carries a subtle fruit sweetness that lingers and works great on both filter and espresso. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste.

LIMITED COFFEE COLLECTION / EXCEPTIONAL LOT 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Jasmine Elderflower Rose Apple Delicate and floral Information Cup score: 90.75 Farm: Finca Carmen Region: Paso Ancho, Volcán, Panama Varietal: Geisha Processing: Washed Elevation: 1,750 mts Story Discover an exceptional expression of Panama’s most celebrated terroir with this washed Geisha from Finca Carmen - a coffee that embodies three generations of dedication to excellence. Nestled at 1,750m above sea level in Los Pozos Panama, Finca Carmen sits within the lush Valle del Volcán, where black volcanic soils and a privileged microclimate create ideal conditions for cultivating extraordinary coffee. Founded in the 1950s by Efraín and Carmen Franceschi, the 10-hectare estate is now stewarded by their grandson, Carlos Aguilera Franceschi, who continues the family’s pursuit of quality. This rare Panama Geisha lot, sourced through Caldera Coffee, is a shining example of the varietal’s global reputation for quality. Grown in cool, frost-free nights and sun-drenched days along the Chiriquí Viejo river valley, the coffee develops remarkable aromatic complexity and clarity in the cup. Brewed as filter, it opens with an intense floral bouquet of jasmine, elderflower, and rose. A delicate, tea-like body carries notes of green apple sweetness, finishing clean and luminous. This is a truly special coffee and one of the most distinctive offerings we’ve ever shared at Etude. Recommended brew method Filter: Pour-over, immersion

LIMITED COFFEE COLLECTION / EXCEPTIONAL LOT 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Jasmine Elderflower Rose Apple Delicate and floral Information Cup score: 90.75 Farm: Finca Carmen Region: Paso Ancho, Volcán, Panama Varietal: Geisha Processing: Washed Elevation: 1,750 mts Story Discover an exceptional expression of Panama’s most celebrated terroir with this washed Geisha from Finca Carmen - a coffee that embodies three generations of dedication to excellence. Nestled at 1,750m above sea level in Los Pozos Panama, Finca Carmen sits within the lush Valle del Volcán, where black volcanic soils and a privileged microclimate create ideal conditions for cultivating extraordinary coffee. Founded in the 1950s by Efraín and Carmen Franceschi, the 10-hectare estate is now stewarded by their grandson, Carlos Aguilera Franceschi, who continues the family’s pursuit of quality. This rare Panama Geisha lot, sourced through Caldera Coffee, is a shining example of the varietal’s global reputation for quality. Grown in cool, frost-free nights and sun-drenched days along the Chiriquí Viejo river valley, the coffee develops remarkable aromatic complexity and clarity in the cup. Brewed as filter, it opens with an intense floral bouquet of jasmine, elderflower, and rose. A delicate, tea-like body carries notes of green apple sweetness, finishing clean and luminous. This is a truly special coffee and one of the most distinctive offerings we’ve ever shared at Etude. Recommended brew method Filter: Pour-over, immersion

Tastes Like Berries Dark chocolate Caramel Nuts Information Prelude Blend - Winner of a 2025 Great Taste Award Prelude is our flagship 100% arabica speciality-grade blend, suitable as a house espresso and also great on filter. The blend has a base of a full-bodied, chocolatey natural-process Brazilian coffee which gives depth to this blend and all of its chocolate and nut flavours, along with a few high-end speciality grade high-grown washed coffees which gives a zesty, fruity kick. In 2025 we are delighted to have won the a 1-star Great Taste Award for Prelude, awarded by the Guild of Fine Food, recognising the versatility and quality of our blend. Story Prelude is our first blend designed by our roaster Amir, his focus on this blend has been a coffee that would produce a tasty and full-bodied espresso, but you can also brew a clean, tasty filter with it for your morning coffee. It consists of a blend between natural Brazilian and one other high-end speciality-grade bean. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same, ensuring it's a great option for our wholesale partners. Prelude is also used as the house coffee at our roastery in Bungay. Recommended brew method Espresso: We suggest a 50% ratio for espresso for Prelude and a 26 seconds extraction at 18gr dose, however this depends on your equipment and water, so please adjust to taste. Filter: Drip coffee machines, pour-over, Aeropress. 60gr/l ratio.

Tastes Like Berries Dark chocolate Caramel Nuts Information Prelude Blend - Winner of a 2025 Great Taste Award Prelude is our flagship 100% arabica speciality-grade blend, suitable as a house espresso and also great on filter. The blend has a base of a full-bodied, chocolatey natural-process Brazilian coffee which gives depth to this blend and all of its chocolate and nut flavours, along with a few high-end speciality grade high-grown washed coffees which gives a zesty, fruity kick. In 2025 we are delighted to have won the a 1-star Great Taste Award for Prelude, awarded by the Guild of Fine Food, recognising the versatility and quality of our blend. Story Prelude is our first blend designed by our roaster Amir, his focus on this blend has been a coffee that would produce a tasty and full-bodied espresso, but you can also brew a clean, tasty filter with it for your morning coffee. It consists of a blend between natural Brazilian and one other high-end speciality-grade bean. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same, ensuring it's a great option for our wholesale partners. Prelude is also used as the house coffee at our roastery in Bungay. Recommended brew method Espresso: We suggest a 50% ratio for espresso for Prelude and a 26 seconds extraction at 18gr dose, however this depends on your equipment and water, so please adjust to taste. Filter: Drip coffee machines, pour-over, Aeropress. 60gr/l ratio.

Puly Caff Grouphead Cleaning powder - 900gr tub Professional espresso machine powder group head cleaner. The unique, fast dissolving formula leaves no residue and means machines continue to produce great tasting coffee with no aftertaste or odour.  

Puly Milk Frother Cleaner - 1L (40 doses) Puly Milk Frother Cleaner rapidly and thoroughly removes milk residue and calcium buildup from both the interior and exterior of steam wands. Regular use helps maintain optimal microfoam texture and quality, making it an essential product for every espresso machine owner. Add 25ml Puly Milk to 500ml cold water Insert milk frother suction pipe into solution Run solution through Rinse with cold water Repeat step 2 and 3 with clean, cold water

A trusty coffee scale is a necessity for consistency in any aspect of brewing. This is why Rhino has introduced its own scales into the market, focusing on reliability and affordability. We use Rhino scales on a daily basis at our roastery and have found them to be a reliable and easy-to-use option. The Rhino 3kg Brew Scale has a large 3kg/ 105oz weighing capacity, with selectable Auto-Off, Overload Protection, Tare, and Calibration features. Great for brewing pour-overs, you can time your brew for the perfect cup. Specifications: Capacity: 3000g / 105oz Accuracy: 0.1g / 0.035oz Modes: G/OZ/LB-OZ/ML Platform Dimensions: 126mm x 126mm / 4.96in x 4.96in Platform Material: ABS Plastic Display: White Backlit LCD Power: 2 x AAA Batteries (included)

Tastes Like Red berries Molasses Black tea Information Farm/Processing station: Izuba Region: Runinya, Kayanza Province Varietal: Red bourbon Processing: Washed Elevation: 1,500 - 1,700 mts Owner: RM Burundi Story We are proud to offer yet another coffee empowering women in the global coffee supply chain, this time from Burundi. Sourced through Raw Material, we are thrilled to present our first ever coffee from Burundi, exclusively sourced from the association’s female producers. This lot highlights the dedication of 454 women who cultivate coffee on the hills surrounding the washing station. Each cherry is carefully and meticulously hand-sorted to ensure only the best cherries make it through. The selected cherries are pulped and then fermented in concrete tanks submerged underwater for about 12 hours, with regular agitation to ensure even fermentation. After fermentation, the coffee is sorted by density in a serpentine grading channel, where continuous agitation helps remove lower-density parchment and residual mucilage. Once sorted, the parchment coffee is hand-sorted again in a pre-drying area to remove any imperfections. It is then laid out to dry for 15 to 20 days, depending on the climate, with regular turning to ensure an even, high-quality roast when it reaches further down the supply chain. We’re excited to share this exceptional coffee, celebrating the skill and hard work of these remarkable women. Ishurwe is a Kirundi word, meaning flower, and we hope this coffee brings you much joy and happiness, like a bunch of flowers! In the cup we're getting juicy red berries, sweet syrupy molasses and floral black tea. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Photos by JimmyNzi / Raw Material

Tastes Like Red berries Molasses Black tea Information Farm/Processing station: Izuba Region: Runinya, Kayanza Province Varietal: Red bourbon Processing: Washed Elevation: 1,500 - 1,700 mts Owner: RM Burundi Story We are proud to offer yet another coffee empowering women in the global coffee supply chain, this time from Burundi. Sourced through Raw Material, we are thrilled to present our first ever coffee from Burundi, exclusively sourced from the association’s female producers. This lot highlights the dedication of 454 women who cultivate coffee on the hills surrounding the washing station. Each cherry is carefully and meticulously hand-sorted to ensure only the best cherries make it through. The selected cherries are pulped and then fermented in concrete tanks submerged underwater for about 12 hours, with regular agitation to ensure even fermentation. After fermentation, the coffee is sorted by density in a serpentine grading channel, where continuous agitation helps remove lower-density parchment and residual mucilage. Once sorted, the parchment coffee is hand-sorted again in a pre-drying area to remove any imperfections. It is then laid out to dry for 15 to 20 days, depending on the climate, with regular turning to ensure an even, high-quality roast when it reaches further down the supply chain. We’re excited to share this exceptional coffee, celebrating the skill and hard work of these remarkable women. Ishurwe is a Kirundi word, meaning flower, and we hope this coffee brings you much joy and happiness, like a bunch of flowers! In the cup we're getting juicy red berries, sweet syrupy molasses and floral black tea. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Photos by JimmyNzi / Raw Material

LIMITED COFFEE COLLECTION 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Tropical fruits Red berries Creamy nougat Sweet and vibrant Information Cup score: 87 Farm: Rwamatamu Coffee Region: Western Nyamasheke Varietal: Red Bourbon Processing: Anaerobic fermentation Elevation: 1,800 - 2,000 mts Story Sourced through Omwani, Musozi Lot 20 is a vibrant anaerobic red bourbon with tropical fruit, red berry, and nougat notes, delivering a creamy, smooth mouthfeel. Rwamatamu Coffee Ltd is a family-owned business led by Mukantwaza Laetitia and Rutaganda Gaston, who bring over 13 years of experience in the coffee industry. Founded in 2015, the company pursues financial growth while also striving to combat poverty in rural communities through sustainable coffee harvesting. Nestled in Rwanda's Western Province, Rwamatamu’s coffee farm and washing station are surrounded by the breathtaking hills of Nyamasheke District, near the shores of Lake Kivu. This region’s tropical highland climate, with temperatures averaging between 14°C and 24°C and consistent rainfall, provides the perfect environment for cultivating high-quality Arabica coffee. The result is a dense, hard bean that delivers exceptional flavour. The coffee is processed through anaerobic fermentation, a carefully controlled method that begins with sorting cherries to eliminate any defects or under/overripe fruits. The selected cherries are fermented in air-tight containers without oxygen. Depending on the weather and the type of container used, the fermentation lasts between 36 and 96 hours. After fermentation, the coffee is transferred to raised drying beds and left to dry for 20 to 28 days until it reaches an optimal 11% moisture content. During periods of intense sunlight, the drying beds are covered with shade nets, while plastic sheets are used at night or during rain to protect the coffee. We hope you enjoy this fruit-bomb of a coffee and find it a welcome addition to our LIMITED range. Recommended brew method Filter: Pour-over, aeropress. 60gr/l ratio, or espresso.

LIMITED COFFEE COLLECTION 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Tropical fruits Red berries Creamy nougat Sweet and vibrant Information Cup score: 87 Farm: Rwamatamu Coffee Region: Western Nyamasheke Varietal: Red Bourbon Processing: Anaerobic fermentation Elevation: 1,800 - 2,000 mts Story Sourced through Omwani, Musozi Lot 20 is a vibrant anaerobic red bourbon with tropical fruit, red berry, and nougat notes, delivering a creamy, smooth mouthfeel. Rwamatamu Coffee Ltd is a family-owned business led by Mukantwaza Laetitia and Rutaganda Gaston, who bring over 13 years of experience in the coffee industry. Founded in 2015, the company pursues financial growth while also striving to combat poverty in rural communities through sustainable coffee harvesting. Nestled in Rwanda's Western Province, Rwamatamu’s coffee farm and washing station are surrounded by the breathtaking hills of Nyamasheke District, near the shores of Lake Kivu. This region’s tropical highland climate, with temperatures averaging between 14°C and 24°C and consistent rainfall, provides the perfect environment for cultivating high-quality Arabica coffee. The result is a dense, hard bean that delivers exceptional flavour. The coffee is processed through anaerobic fermentation, a carefully controlled method that begins with sorting cherries to eliminate any defects or under/overripe fruits. The selected cherries are fermented in air-tight containers without oxygen. Depending on the weather and the type of container used, the fermentation lasts between 36 and 96 hours. After fermentation, the coffee is transferred to raised drying beds and left to dry for 20 to 28 days until it reaches an optimal 11% moisture content. During periods of intense sunlight, the drying beds are covered with shade nets, while plastic sheets are used at night or during rain to protect the coffee. We hope you enjoy this fruit-bomb of a coffee and find it a welcome addition to our LIMITED range. Recommended brew method Filter: Pour-over, aeropress. 60gr/l ratio, or espresso.

100% Arabica speciality grade blended coffee Roasted for espresso Tastes Like Dark Chocolate Roasted nuts Stewed apple Information Tempo is the second blend in our range, with a focus on offering a darker-roasted coffee for full-bodied, punchy shots of delicious espresso. We've created this blend to work equally well as straight espresso or paired with milk, both in a cafe environment but also to be enjoyed at home. Tempo has a base of a natural processed Brazilian coffee to deliver the body required for a tasty espresso, alongside a natural processed coffee from Central or South America/Africa to add notes of stewed fruits such as apples and plums. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same. Tempo is a popular espresso choice for smaller cafés and those on a tighter budget as it is the more affordable of our two blends. If you need any help deciding which if our blends is best for your project then please get in touch via our website. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for a 2:1 extraction in 25 seconds (adjust to taste), our recommended minimum dose for double-shot espresso is 16 grams.

100% Arabica speciality grade blended coffee Roasted for espresso Tastes Like Dark Chocolate Roasted nuts Stewed apple Information Tempo is the second blend in our range, with a focus on offering a darker-roasted coffee for full-bodied, punchy shots of delicious espresso. We've created this blend to work equally well as straight espresso or paired with milk, both in a cafe environment but also to be enjoyed at home. Tempo has a base of a natural processed Brazilian coffee to deliver the body required for a tasty espresso, alongside a natural processed coffee from Central or South America/Africa to add notes of stewed fruits such as apples and plums. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same. Tempo is a popular espresso choice for smaller cafés and those on a tighter budget as it is the more affordable of our two blends. If you need any help deciding which if our blends is best for your project then please get in touch via our website. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for a 2:1 extraction in 25 seconds (adjust to taste), our recommended minimum dose for double-shot espresso is 16 grams.