Our Coffee



Our Aurora espresso blend was developed based on our experience in the speciality coffee industry. We take great pride in this blend, regarding both the quality of the beans and the ethics behind the sourcing.

We believe a house coffee should not only be delicious (we’re talking chocolate, caramel, and nuts!) but it should be traceable, ethically sourced and of course specialty grade Arabica.

Another really important aspect of Aurora is that it is versatile - it was created to work perfectly within a fast paced coffee shop environment. This means that you can be sure that every coffee is made perfectly and consistently for the customer.


Country: Brazil & Guatemala

Farm: Fazenda da Lagoa & San Marcos La Barranca

Process: Natural & Fully Washed

Origin: Brazil

Farm: Fazenda da Lagoa

Run by three brothers, Fazenda da Lagoa is located in the northeastern region of the São Paulo state at an altitude of around 1,100 meters above sea level.

Niwaldo and his brothers, Ailton and Maurivan, are second generation coffee farmers following on from their parents. Their devotion to coffee quality and sustainability is hard to rival, with 66 natural springs and woodlands and wetland areas covering 30% of the total farm area, helping maintain a healthy biodiversity.

The farm also has housing for families, easy access to health care, and provides workers with a huge amount of educational support to develop their skills in the coffee industry.

Origin: Guatemala

Farm: San Marcos La Barranca

These exceptional beans were produced by 100 smallholder farmers who live and farm coffee in the beautiful hills surrounding the town of Barrancain. These families take huge pride in growing and processing quality beans in an artisanal and sustainable way, producing a unique coffee profile.

Each family has their own small wet mill that is used to carefully pulp ripe cherries on the day that they are picked. Their use of quality agricultural methods, the increased application of organic fertilisers, the creation of organic homemade fungicides and the ability to reuse all waste coffee pulp and water means that farmers not only produce fantastic coffee, they do so with minimal impact on local biodiversity.