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September 2026
Our next Roasters Reserve is a G1 natural from Bette Buna in Megadu, Guji, fermented under CO2 for 144 hours. Here is the family behind it, how they work with the farms around them, and why 30kg is all we...
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August 2026
This Half Caff took a few months on the cupping table. Two house coffees, and two separate roast profiles. Here's why.
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July 2026
Half the caffeine, none of the compromise. What half-caff actually is, how much caffeine is really in a cup, and why it suits two...
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July 2026
Our next release is a Kenyan orange co-ferment from Lot 20, made with orange, koji culture and a wild mould discovered by chance. Here...
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July 2026
Co-fermented coffee is not the same as flavoured coffee. Learn how co-fermentation works, why it can be divisive, and why transparency matters.
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June 2026
A plain guide to how coffee is processed, from washed and natural to honey and anaerobic, what each method does to the cup, and...
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June 2026
Passion fruit, caramel and cream from a country better known for clean washed Bourbons. An anaerobic Red Bourbon from Migoti Coffee Company in the...
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June 2026
Altitude is one of the most talked about factors in specialty coffee, but what does it actually do? Discover how elevation influences flavour, bean...
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May 2026
Most Indonesian coffees from Sumatra share the same earthy, herbal, full-bodied style. So when a Gayo Highlands cooperative produces a clean, fruit-forward natural with...
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