This coffee is an easy drinking, versatile espresso blend that pairs perfectly with milk (especially oat if that’s your jam) & tastes just like drinking a fruit ‘n’ nut choccy bar!

about me.

The trailblazer. Authentically unique with a touch of old school charm. This delicious coffee has a super clean acidity, lingering sweetness and a creamy mouthfeel with notes of chocolate, raisin & almond.

Our OG blend is currently made up of 3 delicious single origins from Brazil, Colombia & Honduras. Each season, we update the blend with fresh crop singles aiming to keep the flavour profile as consistent as possible. So you know the beans are always fresh, but it tastes like the coffee you know & love!

We’ve carefully sourced each of the origins that make up our OG blend from the following farms:

bobolink: brazil.

origin: mococa, são paulo, brazil
processing method: natural
species: arabica
varietal: catuai, bourbon, mundo nuovo
elevation: 1000-1400m above sea level


Fazenda Ambiental Fortaleza (meaning environmental fortress farm) has been owned by the Barretto family since 1850. Silvia inherited the farm in 2001 & together with her husband, Marcos, began to focus on becoming a socially, environmentally and economically sustainable business. They’ve also been past recipients of sustainability awards from the SCA.

The Bob-o-link coffees are sourced from a network of family-run farms. The farmers all share a collective vision to produce the best coffees possible, using sustainable agricultural methods. FAF offer their workers a 50% share of the coffees they plant to give each member a real sense of ownership. The coffee is selectively handpicked at its ripest to ensure flavour, sweetness & a clean cup. it’s then dried naturally, either in raised beds or on cement patios.

Fun fact: the Bobolink project was named after the birds who migrate to the area every autumn.

This coffee is clean, complex & adds typical Brazilian profiles to the blend: creamy cocoa, big body, mild acidity & buttery caramel.

gran galope: colombia.

origin: el tambo, cauca, colombia
processing method: washed
species: arabica
varietal: castillo
elevation: 1200-2100m above sea level


Colombian coffee is among the most recognizable and most dynamic in the world, with multiple growing regions whose distinct yet consistently crowd-pleasing profiles reflect the various microclimates that exist in this large country. We source coffees from various growing regions, looking for a cup that contains a nice balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee.

Gran Galope offerings are a blend of coffees from between 10 and 30 smallholder farms, each with comparable cup characteristics and score. Coffees from Cauca are cupped and purchased by Cafe Imports in Popayán.

The members’ farms are around 3 hectares on average. Sitting between 1,200-2100 meters above sea level, the land is ideal for coffee growing. The principal variety of the region is Castillo varietals. Many of the farmers also produce beans, corn, plantain, and fruits.

This colombian adds notes of citrus & stone fruits. The vibrant acidity & cane sugar sweetness helps to balance the blend perfectly.

Roaster Ben with Moises Herrera & Marysabel Caballero - Finca El Puente - Honduras

xinacla: honduras.

origin: chinacla, la paz, honduras
processing method: washed
species: arabica
varietal: catuai
elevation: 1500-1700m above sea level

This delicious lot comes from our direct-trade relationship with Marysabel Caballero and Moises Herrera, the husband and wife team behind the incredible El Puente estate. The Caballero family are third generation coffee growers who pioneered quality-focused coffee growing in the Marcala region & use the xinacla mill for their cluster of farms.

They are extremely well renowned, cup of excellence winning coffee growers and their attention to every small detail ensures they produce some of the very best coffee that Honduras has to offer. After the ripe cherries are picked, the coffee is pulped, fermented overnight & laid to dry on a combination of raised beds, patios & mechanical driers.

Xinacla coffees are typically thick & syrupy, and add flavours of milk chocolate, toasted hazelnut & apricot to the blend.