A blend of Caturra & Castillo varieties from Los Idolos, Colombia. This coffee was produced by Marleny Lasso. The coffees were depulped & wet fermented for  12-14 hours before being dried on parabolic dryers. This coffee has a juicy mouthfeel & structured taste experience. We taste bright red & orange fruits, with an underlying floral note that completes the experience.


A natural processed Yellow Catuai from one of our favourite farms in Brazil – Sitio Vargem Grande. This coffee was produced by Rosemeire Aparecida Geurra. Rosemeire has a unique way of drying this coffee, by placing the coffees in drying boxes on the patios. This maintains a stable temperature throughout the drying period.  We taste mature red fruits, with a creamy mouthfeel!


A blend of 3 varietals – Caturra, Pache & Bourbon. Estrella Divina is a communal producer group from the La Coipa region of Peru. Each producer processes & dries their coffees at their own benificio. The lots are assessed individually before the best lots are blended. This coffee has a light tea-like mouthfeel, and a medley of florals & citrus notes!



Categories: ,

3 in stock

Introducing our Monthly Tasting Pack! This is a great choice if you’re a “variety” drinker & you enjoy something different every day. Each pack contains 60g of coffee & you can even do a blind cupping on your own to practice differentiating between the 3 coffees!

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 200g.
At 1:40, pour up to 230g.
At 2:05, pour up to 260g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.