this espresso blend tastes like chocolate, raisins & almonds – kinda like drinking a fruit ‘n’ nut chocolate bar!

about me.

bio: the real o.g. never one to follow. on-trend, in the know & the life of every party. loves to travel, seeks adventure, always surrounded by people. knows how to work a crowd. digs rap & hip-hop music.


this coffee packs a delicious punch. a perfect blend of Brazilian, Colombian & Honduran coffees, it has a super clean acidity, lingering sweetness & a creamy mouthfeel. adventurous, unique & a bit of a trailblazer – you can’t beat an original.

each of the origins in our o.g blend have been carefully sourced 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 bobolink 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.

asotbilbao: colombia.

origin: planadas, tolima, colombia
processing method: washed
species: arabica
varietal: castillo, caturra, colombia
elevation: 1600-2000m above sea level

this coffee was sourced from family-owned farms organised around a producer-led association called asotbilbao. they have around 44 members who all live in Bilbao within the municipality of Planadas, in Tolima, Colombia. founded in 2010 by 35 technologists in agribusiness, who realised they could enhance their coffee production, and boost their income if they were to join forces. they began by collecting a monthly membership payment to create a revolving fund. members could apply for loans to buy fertilisers or other things they needed for their coffee crops and farms.

asotbilbao coordinates training workshops to help farmers improve the quality of their coffee, including technical support to guide coffee farmers on best agricultural practices for quality coffee production & help them to invest in projects focused on improving infrastructure on their farms.

the members’ farms are middle-sized, 4.5 hectares on average. sitting at 1,600+ meters above sea level, the land is ideal for coffee growing. the principal variety of the region is Caturra, as well as Castillo and Colombia in the higher zones. farmers also produce beans, corn, plantain, and fruits. asotbilbao owns a supermarket at the town where members can sell their products along with other groceries. once farmers have processed their coffee & are ready to sell, they gather it all at their facility at Bilbao. the association also helps members with the transportation of their coffee, as some members still move it by mule for a 2-3 hour ride.

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

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.