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!
The OG. A trailblazer. This coffee has a super clean acidity, lingering sweetness and a creamy mouthfeel with notes of chocolate, raisin & almond.
Our Original Gangsta blend is made up of three delicious single origins from Honduras, Colombia & Brazil. We constantly update the blend with fresh crop coffees from the same farms, aiming to keep the flavour profile as consistent as possible. So you can rest assured, the beans are always fresh, but it tastes just like the coffee you know & love!
We’ve carefully sourced each of the origins that make up our OG blend from the farms below:
This delicious lot is sourced via 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 and 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 and laid to dry using a combination of raised beds, patios & mechanical driers.
Colombian coffee is among the most recognisable and dynamic in the world, with multiple growing regions whose distinct yet consistently crowd-pleasing profiles reflect the various microclimates across the country.
Gran Galope offerings are a blend of coffees from between 10 and 30 smallholder farms, each with comparable cup characteristics and score. 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 (a hybrid cross). Many of the farmers also produce beans, corn, plantain, and fruits alongside coffee.
The coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried on patios.
Fazenda Ambiental Fortaleza (meaning environmental fortress farm) has been owned by the Barretto family since 1850. When Silvia and her husband, Marcos, inherited the farm in 2001 they focused on becoming socially, environmentally and economically sustainable. 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 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 greater 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.
Head to the store to grab yourself some of our Original Gangsta blend.
