MVP is a vibrant, flavour-forward seasonal blend that’s a delight to drink. It’s superb through milk (esp. oat milk – thank us later!) but truly shines as an espresso. The current iteration is sparkling & syrupy with dark chocolate & molasses sweetness. Elevated by a black cherry & grapefruit acidity and lasting creamy aftertaste.
This coffee was designed to blow your mind. We don’t like to play favourites, but if there’s a Most Valuable Player, this blend is it!
MVP is currently made up of three epic coffees from Laos, Brazil and Ethiopia. These coffees are incredible as stand-alone singles, but blended together: it’s the definition of next level.
What makes MVP so special? The origins that make up the blend are outstanding microlots that are often available in our singles lineup. We rotate the blend origins seasonally, not just fresh crop singles (like our other blends), but a whole new & exciting recipe each time!
We’ve meticulously sourced each of the MVP origins from the farms below:
This washed lot comes from Tad Fane on the Bolaven Plateau in Laos – a highland region known for volcanic soils, cool temperatures and plenty of rainfall. Grown at 1,000–1,300 masl, it’s produced by smallholder, family-run farms (typically 0.5–1.5 hectares) who harvest cherry from October to January.
Cherry is hand-picked in multiple passes to ensure only ripe, red fruit is collected. The coffee is then washed and dried with a focus on clarity, resulting in a clean, structured cup that’s sweet, balanced & super approachable.
In our MVP blend, Tad Fane is the sweetness + spice layer – bringing brown sugar, baking spice and a subtle matcha-like note, with a long buttery finish and a lift of citrus acidity.
This Pau lot comes from the Cerrado Mineiro region of Brazil and is traced back to João Peres Tinoco, produced on Fazenda São Geraldo in Patrocínio, Minas Gerais. Coffee has been part of João’s family story since the 1970s, and his own coffee project in the region began in the late 1980s before he moved there permanently in 2011. Today, he continues to produce structured, consistent coffees that reflect the reliability Cerrado Mineiro is known for.
This is a natural Red Catuaí (IAC-99) grown at an average altitude of around 850m. In the cup, it’s classic Brazil with extra polish – rich, weighty and comfortingly sweet. In our MVP blend, Pau plays the “base note” role, adding depth and body while letting the brighter components shine.
This Natural Grade 1 lot comes from Esyas Beriso Arere, a standout producer in Buku Sayisa village in the Hambela Wamena district of West Guji (Oromia). What makes Guribea extra special is that it’s a single-farm Ethiopian coffee – quiet rare in a landscape that’s usually dominated by multi-producer smallholder lots traced back to the washing station.
Esyas’ farm spans 32 hectares and sits at a huge 2,350 masl, with dense plantings on the rich red clay soil the area is known for. Only the ripest cherries are handpicked during harvest, then dried slowly on African raised beds for 12-17 days – a careful, steady process that boosts sweetness, clarity and complexity.
In our MVP blend, Guribea brings the lift: fruit, sweetness, and that silky, sparkling acidity that keeps the cup punchy from first sip to finish.
