Coffee Workshop – a world of flavour


Sold out -we’ll get another scheduled soon

This first workshop will be an overview and guidance on the various flavours naturally occurring in the coffees we roast.

This isn’t dinner, but we’ll offer a few tiny nibbles to highlight and contrast the flavours in each profile.

Cups will be small, but refillable, so don’t worry about over-caffeination in the evening. We’re charging ticket prices to ensure interested people can reserve a seat (we’re limited to 10). A gift card redeemable on any beans or drinks will offset half the ticket cost.

New El Salvador – Apple Butter

Excitement here. Cupping a final roast profile on a new coffee, and this one is special.

It’s from El Salvador, but… it’s a Natural Process, so more interest is present than the origin alone would suggest.

Developed as part of the HiU Coffee Program this coffee comes from the farm (Finca) La Concordia.

It a Bourbon, and it’s a Natural Process, so the complexity is understandable. Here’s what we’re getting:

Starting: Floral aromas, with savoury notes of nutmeg over honey

First Sip: Sweet Red Apple, Hickory, smooth mouth feel

The Finish: Clean citrus, with hints of cranberry and and spiced cherry

As it cools: The sweetness develops, predominantly as honey, but with a broad spectrum of fruit tones

As this is a very limited release we’re packaging in 12 oz bags. This is roasted today, and will be available into the weekend.

New Espresso

A new espresso – Golden Arrow. After some careful experiments we have a blend we’re very proud of, and we’ve named it Golden Arrow.

This is a seriously smooth and sweet espresso, with a central note of apricots. Because of the central note, it holds well with milk too, and Misto Rubatos are stellar.

We’ll have this on the grinder for some time to come (we’re into successive roasts) and beyond enjoying a cup it’s available by the bag.