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Coffee #1

Roaster: Formative, London, United Kingdom

WBC "24 6th Place
Farm: Sebastien Ramirez 
Origin: Colombia 
Process: White Honey
Varietal: Gesha
Roast Date: 22/06/24
Flavour Notes: Yuzu, Apricot, Jasmine
Price Per Serving: £11

This White Honey processed Gesha was used by Formative's founder, Ian Kissick, to take 1st place in the Irish Barista Championships and 6th in the World Barista Championships. It's a world-class coffee with intense florals and honey sweetness.

 

 

Coffee #2

Roaster: Leaves Coffee Roasters, Tokyo, Japan

Farm: Elida Estate
Origin: Boquete, Panama
Process: Cold Water Anaerobic Slow Dry
Varietal: Geisha
Roast Date: 27/01/25
Flavour Notes: Rose, Tropical Fruits, Apple, Brandy
Price Per Serving: £23

Anaerobic Slow Dry (ASD) is still a relatively new coffee process, and this is Elida Estate's first attempt at it. This coffee is picked from the trees and immediately transferred to an airtight container, where it sits for five days undisturbed, before it's opened, sorted and picked over. Unlike traditional washed and natural processes, this lot is then dried up in the higher reaches of the farm for over 40 days, until it reaches the correct moisture content. Such a unique processing system creates intense and previously unseen flavours, making this one of today's most sought after coffees - think flavours of Cointreau, almonds and dried orange peel.


 

Coffee #3

Roaster: DIFFERENTE, Armenia, Colombia

Farm: Finca Las Flores
Origin: Huila, Colombia
Process: Recirculated Mosto Washed
Varietal: Gesha
Roast Date: 20/01/25
Flavour Notes: Pink Grapefruit, Pear, Jasmine
Price Per Serving: £17

This coffee has all the expected clean attributes of a washed coffee, as well as a surprising sweetness you mightn't normally expect from this process. Initially, the cherries are oxidised in an open tank for a few hours, then washed and de-pulped, and placed into what is called a 'bioreactor' for fermentation. Here, the juices of the fermentation, known as 'mosto', are extracted, cooled and recirculated into the cherries multiple times to enhance flavour. What we get is this resulting cup from DIFFERENTE. 

 

 

 

Coffee #4

Roaster: Proud Mary, Melbourne, Australia

Farm: Finca Licho
Origin: West Valley, Costa Rica
Process: Natural 
Varietal: Villa Sarchi
Roast Date: 18/02/22
Flavour Notes: Guava, White Peach, Green Tea
Price Per Serving: £6

This coffee is from arguably the top roaster in the business... Proud Mary in Melbourne, Australia. Mat was lucky enough to have a tour of the roastery a few years ago when he was visiting home and picked up a few bags of this awesome coffee.

Called "Hot Date", this coffee is a natural process from Costa Rica. Natural Costa Rican coffees are famous for their super funky and fermenty characteristics. This coffee is much cleaner than you would usually expect though, with tonnes of sweet, tropical fruit notes.

 

 

Coffee #5

Roaster: Prodigal, Boulder, Colorado, USA

Farm: Rubi Chiroso
Origin: Huila, Colombia
Process: Anaerobic Washed
Varietal: Chiroso
Roast Date: 12/08/24
Flavour Notes: Pineapple, Peach Jam
Price Per Serving: £13

You might know industry legend Scott Rao for his contributions to the coffee table - books like "The Professional Barista's Handbook" a worthy read for you all. But he also founded a roastery in Colorado called Prodigal, which released this anaerobically fermented coffee that tastes like tropical fruit and peach jam. The cherries for this coffee were pulped and fermented for 100 hours, then washed and sorted by hand before drying for 20 days on raised beds.

It comes from producer Wilder Lazo, which has formed itself a distinguishable flavour and prominent name in the coffee sphere thanks to its exceptional products and dedication to coffee production.

 

 

 

Coffee #6

Roaster: Friedhats, Amsterdam, Netherlands

Farm: Cafe Granja La Esperanza - Hawaii
Origin: Cauca, Colombia
Process: Natural
Varietal: Mokka
Roast Date: 30/01/23
Flavour Notes: Oolong, Heavy Spices, Complex
Price Per Serving: £10

You’ve heard someone say mokka before. You can remember it now. It’s a frothy coffee with some cheap chocolate and half a shot of a dark roast espresso. It makes you shudder. M o k k a. BUT WAIT. It’s not that at all… actually, it’s a Dwarf mutant of the Bourbon variety and looks similar in many ways to the low-caf laurina variety.

It’s a tiny bean and its cherry is filled with sweet juices and it ferments in those juices - that’s right, it’s a natural and it’s grown on a farm called HAWAII at around 1500masl from our friends at Cafe Granja La Esperanza in Colombia.

They have been experimenting and have exemplified what it means to be small but mighty. A 48-hour fermentation is quality controlled with temperature checks every 10 hours leaving our Hawaii Mokka with flavour notes of gunpowder oolong and heavy spices. This cup comes greeting you with an intense funky fragrance and leaves you with a long, complex aftertaste.

 

 

 

Coffee #7

Roaster: A Matter Of Concrete, Rotterdam, Netherlands

Farm: Mió
Origin: Monte Santa De Minas, Minas Gerais, Brazil
Process: Natural Anaerobic Yeast Fermentation
Varietal: Geisha
Roast Date: 25/07/2025
Flavour Notes: Magnolia, Green Grape, Condensed Milk
Price Per Serving: £7

This lot wasn’t supposed to exist... It was picked in January 2025, which is mid-summer in Brazil and far outside the normal cycle. 

Extreme heat, sudden droughts, and surprise floods. Stress signals were sent into the trees, throwing off their entire cycle. The plants responded by fruiting out-of-season—an anomaly, not a second crop. What should have been impossible, happened. This coffee is the result of climate collapse, stressed plants, and a team that knew how to respond. It is a coffee layered in contradiction:

  • A full-sun Gesha, despite the varietal’s preference for shade

  • A summer harvest, during what should have been dormancy

  • A delicious coffee born from ecological breakdown

A.M.O.C believes this is one of the most beautiful storytelling coffees they have ever release, and we believe it tastes just as good. Produced at Mió using a 60-hour Yeast Fermentation, it shines with flavours of magnolia, green grape, and condensed milk. 


 

 

Coffee #8

Roaster: Black & White Coffee Roasters, Raleigh, North Carolina, USA

Farm: Finca Soledad
Origin: Imbabura, Ecuador
Process: Natural 
Varietal: Typica Mejorado
Roast Date: 15/08/2025
Flavour Notes: Guava, Jasmine, Blackberries
Price Per Serving: £9

Before he settled on a coffee farm in the valley, Pepe Jijón spent his days traversing mountains. Pepe spent years exploring some of the world's most impressive ranges, and he even embarked on a solo expedition of the "seven summits" before finding his next great adventure - in coffee.

 Today, he nurtures about four hectares of farmland called Finca Soledad in that valley, and it is there that he cultivates exceptional lots from several varieties, including this truly stunning example of Typica Mejorado.

After being handpicked at peak ripeness, the lot was separated into two halves. The first half was submerged in an on-site river stream for 10 days, and the second underwent anaerobic fermentation in steel tanks for 5 days. Once fermentation had completed, the lot was re-combined and spread out for an initial sun-drying period of 12 hours. Finally, the cherries were removed to a dark room for controlled drying until optimal moisture content was achieved.


 


Coffee #9

Roaster: Coffeereps, South London

Farm: MiFinquita
Origin: Panama
Process: Natural
Roast Date: 08/2025
Flavour Notes: White florals, Blood Orange, Dark chocolate, Assam tea
Price Per Serving: £28

This is the coffee that Ian Kissick used to win the 2025 Irish Barista Championship, achieving the highest national finals score globally with this rare and stunning coffee. 

A unique lot that scored 92.5 points, and with only 15 kgs produced globally, we're super excited to be featuring it on our menu.