Collection: Milk Blends

  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.

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.

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.

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.