Frequently Asked Questions

We avoid dark roasting because it burns away the coffee’s natural sugars and oils, replacing the bean’s unique characteristics with harsh, bitter flavours.

Instead of burning the beans to reduce acidity, we source naturally heavy-bodied, low-acidity coffees — like our Indonesia Monsoon or Lounge blend. You won’t miss the bitter burnt taste once you experience the rich, natural flavours.

Arabica beans offer a much more complex, pleasant, and developed flavour profile. Robusta is cheaper, easier to grow, and harsher — often used by commercial brands simply as a bulking agent to add strength to a blend.

We focus strictly on flavour, which is why we choose Arabica every time.

We roast to highlight each coffee’s original character — rather than taking a highly acidic, fruity coffee and roasting it dark just to force it into an espresso profile.

We intentionally choose beans that naturally suit espresso (those with a fuller body and lower acidity) and roast them to reach their full potential. Some coffees are more suitable for filter, such as high-acidity specialty coffees with high scores.

These are just guidelines — it is entirely up to you how you want to prepare and enjoy your coffee.

We aim to offer a full spectrum of flavour profiles from all over the world — from earthy tones to high-acidity, clean coffees. For our specialty offerings, we actively seek out unique, high-quality, farm-specific micro-lots.

We often discover these by connecting with farmers directly at trade shows. And once a specific harvest is gone, it’s gone.

We keep a small amount of roasted coffee in stock and often roast to order. All our coffee is usually roasted just a few days — sometimes even a few hours — before shipping.

We never ship coffee that is more than two weeks old, ensuring you always have plenty of time to enjoy it at its absolute peak.

While you can brew freshly roasted coffee immediately, it is often best to wait about 7 to 10 days. Freshly roasted coffee has sharper, individual flavour notes — giving it a little time allows those flavours to harmonise into a smoother, more balanced cup.

However, you should always wait to grind the coffee until right before you brew it, to prevent oxygen from dulling the flavours.

Keep your coffee in the bag we provide — which features a one-way valve to release carbon dioxide while blocking oxygen — or in an airtight container.

Store it in a dark place at room temperature, away from strong odours. Coffee easily absorbs surrounding smells, so keep it well away from spices, cleaning products, or anything with a strong scent.

No. Coffee is highly porous and will absorb the smells of your fridge or freezer. Additionally, moving it in and out of cold storage causes condensation — and water should never come into contact with your coffee until you are actually brewing it.

A cool, dark cupboard at room temperature is all you need.

Over time, the vibrant, fruity flavour notes degrade and become flatter. If kept unopened in ideal conditions (airtight, room temperature, dark), it can still taste surprisingly smooth — but once a 12-month-old bag is opened, the flavours will degrade quickly compared to fresh coffee.

Transparency. We want you to know exactly when your coffee was roasted so you know exactly what to expect regarding freshness and peak flavour. Most coffee brands hide this information — we put it front and centre on every bag.

Freshly roasted coffee naturally releases carbon dioxide for quite a while after roasting. The one-way degassing valve lets that pressure out so the bag doesn’t burst — while completely preventing flavour-ruining oxygen from getting in.

It depends entirely on your taste:

• Low acidity / drink with milk: Look for heavy-bodied, earthy coffees like our Indonesia or Lounge blend.
• High acidity / drink black: Look for complex, fruity, specialty-grade coffees like our Guatemala or Honduras.

Still unsure? Feel free to get in touch and we’ll point you in the right direction.

We recommend starting with the Lounge blend, Indian Monsoon Malabar, or our Indonesian coffees. They feature a heavy body and low acidity — which is what most dark-roast drinkers are actually looking for — but without the harsh, bitter finish.

Single-origin coffee comes from one specific farm or growing region, showcasing the unique flavour of that exact location — its soil, altitude, and climate.

A blend is a carefully chosen mix of different beans, designed to create a very specific, balanced flavour profile that no single origin could achieve alone.

Every coffee we sell is specialty grade (scoring above 80 points), meaning incredible care was taken at the farm level. Several of our coffees are strictly certified Organic.

We don’t participate in the Fair Trade system, but we strongly support direct-trade practices — working with independent importers who maintain close, supportive relationships directly with the farmers.

Absolutely not. We treat our decaf with the exact same respect and care as our regular coffee. We only source organic decaf that uses the Liquid Carbon Dioxide (CO₂) method — CO₂ naturally attaches to the caffeine molecules to remove them, meaning zero harsh chemicals ever touch your beans.

Just like wine, a coffee bean’s flavour is dictated by its growing region, the climate, the soil, and how the bean was processed after harvesting. No flavourings are ever added — what you taste is entirely natural.

Coffee beans are the seeds of a fruit (the coffee cherry). The processing method refers to how that fruit is removed before the bean is dried and roasted:

• Washed: The fruit is completely washed away immediately, resulting in a very clean, bright flavour.
• Natural: The fruit is left on the seed to dry, allowing the fruity flavours to penetrate the bean — resulting in funky, strong, fruity notes.
• Honey: The sticky, sugar-rich mucilage layer is left on the seed while it dries, resulting in a sweeter, heavier-bodied coffee.

MASL stands for Meters Above Sea Level. Generally, coffee grown at higher altitudes matures more slowly, leading to a more complex and defined flavour profile. It’s one of the most reliable indicators of quality in the cup.

If you are brewing high-quality coffee, off-flavours almost always come down to extraction:

• Sour or thin: Usually caused by water that is too cold, or the coffee was under-extracted. Try a slightly higher temperature or longer brew time.
• Bitter or astringent: Usually caused by water that is too hot (boiling) or the coffee was over-extracted. Let your kettle rest before pouring.

The sweet spot for brewing is around 90°C to 92°C. If you don’t have a temperature-controlled kettle, simply let your kettle boil and then wait about 30 seconds before pouring. Boiling water will burn the coffee and extract bitter flavours.

Yes — significantly. A cup of coffee is mostly water. If your tap water tastes like chlorine or has off-flavours, your coffee will too.

We recommend using filtered water, or any water you would happily drink on its own. It’s one of the simplest upgrades you can make to your daily brew.