Description
Thoughtfully engineered to provide all the delicious brewing capabilities of the original AeroPress - plus a convenient drinking mug - the AeroPress Go brews remarkably delicious filter coffee every time.
The AeroPress Go is optimised for travelling, camping, or just heading to work. Its smart design ensures that you will never be without delicious coffee wherever you may be.
Features & Benefits
Tastier: It brews smooth, rich coffee without the bitterness and high acidity you can expect from French press brewed coffee.
Fast and easy: The AeroPress Go brews hot coffee in about 1 minute or cold brew coffee in around 2 minutes.
Compact, lightweight, and durable: Ingeniously engineered to ensure that everything fits inside the mug.
Region: South America, Asia
Altitude: 1200-1900 maslType: ArabicaProcess: Washed, Natural
Meet Big Bertha: an espresso marvel of unparalleled magnitude and remarkable design that commands the attention of coffee aficionados far and wide. Beyond its striking old-world charm lies a brewing process refined through extended roasting periods, culminating in an espresso encounter that's nothing short of explosive.
This meticulous roasting journey transforms the beans into a dynamo of flavor, mirroring the force of a cannon's blast, to deliver a robust and unforgettable taste with every sip. Big Bertha's espresso doesn't just awaken the senses—it leaves a bold, indelible mark on them.
But don't be misled by its formidable presence; Big Bertha operates under the skilled hands of roasters who marry strength with delicacy. These artisans are committed to the craft, ensuring each espresso shot achieves a pinnacle of quality.
Ultimately, Big Bertha stands as a towering figure in the espresso world, offering a powerful brew that mirrors its commanding presence. For those in pursuit of an espresso that leaves a lasting legacy on the palate, Big Bertha is your call to adventure.
Origins: South America & AsiaAltitude: 1,200–1,900 maslVarietals: ArabicaProcess: Washed & Natural
Tasting Notes: Chocolate, Hazelnut, Brown SugarWith Milk: Milk Chocolate, Roasted Nuts, Caramel
Blake St is a classic espresso blend built for balance, depth and everyday drinkability. Drawing on coffees from South America and Asia, it brings together the sweetness and structure of Latin American origins with the weight and richness often found in Asian-grown coffees.
Coffees from South America form the foundation of the blend, contributing clean sweetness and soft chocolate notes. These are layered with carefully selected lots from Asia, adding body and roasted nut character that help create a fuller, more rounded cup.
The roast profile is intentionally developed low and slow, allowing the deeper sugars within the coffee to fully caramelise. This approach builds body and texture while maintaining balance, producing a syrupy espresso with a thick crema and lasting sweetness.
In the cup, Blake St delivers rich chocolate and hazelnut with a smooth brown sugar sweetness. With milk, the profile becomes softer and more comforting, leaning into milk chocolate, roasted nuts and caramel.
A full-bodied, dependable espresso designed to be smooth, balanced and approachable in both black coffee and milk-based drinks.
Description
The Bodum Caffettiera French Press Coffee Maker incorporates classic style and delicious aromatic coffee. It's the pure and simple way of making coffee which is why coffee tasters use this method to determine the quality of coffee beans.
Features
Brews 3 cups or 355ml of coffee
Durable, chrome-plated steel frame; black plastic lid and handle; easy-to-clean glass carafe
Three-part stainless-steel press mechanism
Dishwasher safe
Made from borosilicate glass which is heat-resistant
Dimensions: depth-7.5cm, width-13.5cm, height-18.9cmTo watch the process, check out this quick demo:
Origin: ColombiaProducer: La Flecha programRegion: HuilaAltitude: ~1,600–2,000 maslVarietals: CastilloProcess: Honey
Tasting Notes: Grapefruit, Guava, Stone Fruit, Caramel
This coffee comes from the La Flecha program in Huila, Colombia — a network of small producers focused on quality, consistency and careful processing. Grown at elevation, the cooler climate allows for slower cherry development, building clarity, sweetness and structure in the cup.
After harvest, the coffee is processed using the honey method, where the skin is removed but a layer of fruit mucilage is left on the bean during drying. This approach enhances sweetness and body while still maintaining clarity in the cup.
Drying takes place on raised beds or patios, allowing the remaining sugars to develop and stabilise, contributing to a smooth texture and caramel-like depth.
In the cup, expect bright grapefruit and tropical guava layered with soft stone fruit and a caramel finish. It’s vibrant and expressive, with a rounded sweetness and clean structure that works beautifully across filter or espresso.
A lively and fruit-forward Colombian that highlights the balance of sweetness and clarity honey-processed coffees are known for.
Origin: ColombiaRegion: Popayán, CaucaAltitude: ~1,900 maslVarietals: ArabicaProcess: Washed, Sugar Cane Decaffeination (EA)
Tasting Notes: Panela, Hazelnut, OrangeWith Milk: Brown Sugar, Milk Chocolate, Caramel
This decaffeinated coffee comes from the highlands surrounding Popayán in Colombia’s Cauca region — an area known for its rich volcanic soils, high altitude and consistently clean, sweet cup profiles.
After harvest and washing, the coffee undergoes the sugar cane decaffeination process, also known as the EA (Ethyl Acetate) method. This natural approach uses a compound derived from fermented sugar cane and water to gently remove caffeine while preserving the coffee’s structure and sweetness. The result is a coffee that retains its character while being around 97% caffeine free.
In the cup, Colombia Popayán Decaf shows notes of panela and roasted hazelnut, balanced by subtle orange brightness. The finish is smooth and sweet, with lingering brown sugar and soft caramel.
A clean, approachable decaf that delivers the flavour and balance of great Colombian coffee — without the caffeine.
Origin: Costa RicaProducer: Ivan Solis HigueronalAltitude: ~2,000 maslVarietals: ArabicaProcess: Anaerobic Natural
Tasting Notes: Crisp Stone Fruit, Peach, Florals, Hazelnut
This coffee comes from Ivan Solis Higueronal in Costa Rica, grown at high elevation where cooler temperatures and slower cherry maturation help develop clarity, sweetness and structure in the cup.
After harvest, the cherries undergo an anaerobic natural fermentation, where whole fruit is sealed in tanks before drying. This controlled fermentation enhances fruit expression and complexity while maintaining balance and sweetness.
Once fermentation is complete, the coffee is carefully dried, allowing the sugars from the fruit to develop deeper sweetness and texture.
In the cup, expect crisp stone fruit and ripe peach layered with delicate florals and a gentle hazelnut finish. The profile is vibrant and expressive, highlighting the bright fruit character and complexity that Costa Rica’s high-elevation coffees are known for.
A lively and fruit-forward filter coffee that showcases the clarity and sweetness Costa Rican coffees are celebrated for.
Description
The Hario V60 Paper Filter have been designed to remove unnecessary oils from your brew. The Hario Filter paper range is available in 3 different sizes, allowing you to match the filter size to the Hario V60 dripper that you are using. The 01 filters suit all 01 drippers and brew for up to 2 people
The filters have been oxygen bleached, so it is always recommended to pre-wet or rinse the papers prior to use to ensure that no paper taste is transferred during the brewing process. The Hario V60 filter papers are biodegradable and will consistently deliver a perfectly clean, sediment-free brew.
Features:
- White 'oxygen bleached' filter
- Biodegradable
- Suitable for size 01 drippers
Description
The Hario V60 Paper Filter have been designed to remove unnecessary oils from your brew. The Hario Filter paper range is available in 3 different sizes, allowing you to match the filter size to the Hario V60 dripper that you are using. The 01 filters suit all 01 drippers and brew for up to 2 people
The filters have been oxygen bleached, so it is always recommended to pre-wet or rinse the papers prior to use to ensure that no paper taste is transferred during the brewing process. The Hario V60 filter papers are biodegradable and will consistently deliver a perfectly clean, sediment-free brew.
Features:
- White 'oxygen bleached' filter
- Biodegradable
- Suitable for size 02 drippers
Origin: KenyaRegion: NyeriProducer / Cooperative: Kainamui Washing Station, New Ngariama Farmers’ Cooperative SocietyAltitude: ~ 1,900 maslVarietals: SL28, SL34, Process: WashedTasting Notes: Raspberry Jam, Key Lime Pie, Finishing with Beautiful Florals
From the fertile slopes of Kirinyaga County comes this standout AA lot, produced by smallholder farmers and processed at the renowned Kainamui Washing Station. Grown at 1,650–1,800 meters, the combination of rich volcanic soils, cool evenings, and warm days fosters slow cherry development and remarkable flavour complexity.
After careful handpicking, cherries are pulped and fully washed, with fermentation in water to break down the mucilage before thorough rinsing. The coffee is then dried on raised beds under close supervision, ensuring clarity, vibrancy, and balance in the final cup.
In the cup, Kenya Kainamui AA shines with layers of raspberry jam sweetness and zesty key lime pie, finishing with beautiful floral aromatics. It’s a bright, expressive coffee that captures the elegance and intensity of Kenya’s Central Highlands.
Origins: Kenya & ColombiaKey Components: Kenya Kianaina AA; Colombia – Jairo Arcila (Quindío)Altitude: 1,700–2,000 maslVarietals: SL28, SL34, Caturra, CastilloProcess: Washed & Honey (Wine Yeast Fermentation)
Tasting Notes: Red Fruits, Plum, Honey, Dark Chocolate, Cardamom SpiceWith Milk: Banana, Honey Sweetness, Milk Chocolate
Sweet As brings together vibrant coffees from Kenya and Colombia, combining the brightness of East Africa with the fruit-forward character of experimental Colombian processing.
At the centre of the blend is Kenya Kianaina AA, grown in the highlands of Nyeri. Here, rich volcanic soils, cool nights and warm daytime temperatures slow the maturation of the coffee cherries, allowing sugars and acidity to develop with clarity and structure. The washed process preserves this character, delivering the lively fruit and clean backbone that carries the blend.
Layered alongside this are two distinctive coffees from producer Jairo Arcila in Quindío, Colombia. Both lots are honey processed and fermented with wine yeast — one infused with passionfruit, the other with blackberry. These processes amplify fruit intensity and add depth, bringing sweetness and a subtle boozy complexity to the cup.
As a black coffee, the blend opens with vibrant red fruits and plum before settling into honey sweetness, dark chocolate and gentle cardamom spice. With milk, the profile softens into banana, honey sweetness and smooth milk chocolate, creating a balanced and comforting cup.
A bright, layered espresso designed to be expressive as a black coffee while remaining smooth and approachable with milk.
