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The Blend that started it all. Our Seasonal house blend was our first espresso coffee we developed for use initially in our own coffee shop, many years later this is our most popular coffee and can be found in a bunch of great cafes across NZ.

Doce Verao or ‘Sweet Summer’ comes from Carapina storage and processing facility where producers from neighbouring regions are invited to come to sell their green coffee. This way of trading is not too dissimilar to what you’ll see at a Sunday Market and is quite common among coffee farmers. F...

A coffee with a big heart. That’s how the Stumpy is best described. It is the Rocky Balboa of our espresso blends. We have created an espresso blend that punches above its weight through milk, while served black it will exhibit a huge body (as well as a big heart and a never-give-up attitude). Not...

The decaffeination process for this coffee is unique. The caffeine is extracted from the coffee using a natural by-product of sugarcane and water. This process avoids excessive temperatures used in other decaffeination processes and leaves the coffee with enhanced sweetness, which roasts and tastes ...

The term ‘golden point’ is a ‘winner takes all’ overtime system primarily used in football and rugby union. It is used to determine a victor when the opposing teams’ scores are equal at the end of regular time. This is a two-origin blend that consists of coffees from two different regions ...

This particular Colombian coffee comes from our friends at Cofinet, who developed a coffee processing program in Hulia that encourages farmers to improve the quality of the coffee they produce through innovative practices. These efforts are rewarded with better premiums. Once the coffee has been pic...

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village in San Ignacio province. Coffee farmers receive technical assistance, ensuring the production of high-quality crops. Additionally, their farms are evaluated for the organic coffee p...

Abera and his family started a coffee farm in 1998 in the Guji Zone, Elaferda woreda. They supplied red coffee to coffee-washing stations but couldn't earn enough money to support their family. In 2016, Abera travelled to the Debub Region, Gedeo Zone, and Gedeb woreda to find better opportunities. A...

Eyasu Werasa and Marta Zewde are typical smallholder farmers in the Yirgacheffe Region. They are very skilled in coffee analysis and processing management.At harvesting, they always guide the local labourers to pick only fully ripped red cherries from the coffee trees. Then, they transfer the cherries into the water to separate (density separation) the good quality (G-1) from the light (floaters).

The Rioja family owns La Lucuma, a 2.5-hectare farm at 1900 meters above sea level. After selectively picking only the ripest cherries of the Caturra variety, they store them overnight in sealed bags before pulping. The coffee then ferments for 30 hours after being gently washed and briefly sun-drie...

The Santa Teresa 2000 micro-mill began operating in 2016. Roger and Alex Urena have managed the production since day one and are always looking to improve the quality with innovative practices. They process their own coffee, and they have over twenty small farms in which they have around 16 different varieties planted, although 90% are of the Catuai variety.