August 2026
Half caff, done properly: how we blended ours
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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THE COFFEE
CHRONICLES
Coffee news, guides and the occasional story, from the people who roast it.
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July 2026
What is 'Half Caff' Coffee
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
Kenya Lot 20: an orange co-ferment and the story of the Ava mould
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
What Is Co-Fermented Coffee?
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
Coffee Processing Methods Explained: Washed to Anaerobic
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 from Burundi: An Anaerobic Red Bourbon from Migoti Coffee Company
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
How Does Altitude Affect Coffee Taste?
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
The Indonesia You Don't Know: Inside a Natural-Process Lot from the Gayo Highlands
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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April 2026
How To Get The Best Out Of Your Beans.
Learn how to make better coffee at home with simple tips on grind size, brewing methods, water temperature and storage. From AeroPress to espresso,...
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