Origin: Indonesia
Varietal: Bor-bor, Lini S795, Timtim, Ateng Super, Cattura P88, Sigararutang
Process: Anaerobic Natural
Roaster: Three Marks, Barcelona
Roast Date: 12.08.25

Indonesia continues to excel and grow in popularity as a coffee growing origin, and some of the results are super exciting. This coffee, an anaerobically processed natural lot produced by duo Wildan Mustifa & Atieq Mustikaningtyas, represents the constant change and innovation happening at a farming level in the country.

Cherry fermentation occurs for 4 days underwater. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a groundbreaking shift for the Indonesian market. The whole cherry is then dried on the ground or in a parabolic dryer. This has resulted in more uniform drying, and therefore more consistent outcomes.

The cup profile is just heaps of fun to drink:

Bright, juicy, highly sweet with umami undertones, featuring taste notes of raspberry, candied orange and skittles.

Expect some ferment to be present in the cup, adding a distinct layer of 'funk' to the cup experience. It is not overwhelming, and we think still plays a complimentary rather than a dominant role in the profile. Fans of naturals will love and have lots of fun with this lot.

Origin: Rwanda
Varietal: Bourbon
Process: Anaerobic Natural
Roaster: Three Marks, Barcelona
Roast Date: 12.08.25

Rwandan coffees are beautifully unique, classically featuring prominent notes of dried cherry, raisin, grape and purple fruits. This lot, an experimental natural from the Gasharu Estate, gives a relatively atypical but brilliant experience in the cup:

Bright, sweet and fruit-driven with taste notes of clove spice, white flower and cherry.

After first brewing, this feels like an easy coffee to work with, and has a forgiving and wide range in terms of brewing parameters. So, the worry of under or over extraction is on the lower end of the spectrum, which is great.

Fermentation qualities in the cup are muted, it's still super clean. This, for us, is a positive characteristic, and we think the cup experience, while being a little different in character, still pays homage to classic Rwandan profiles that many of us know and love.

Origin: Ethiopia
Varietal: Heirloom (Landrace)
Process: Washed
Roaster: Aviary Coffee, Ohio
Roast Date: 08.08.25

When given the opportunity to showcase a top tier Ethiopian coffee, we rarely, if ever, say no.

This coffee, produced by Tagel Alemaheyu and brought to us exclusively by Aviary in Ohio, is a modern expression of what made classic Ethiopian coffees so renowned and sought after across the industry for so many years.

Delicate, floral and sweet with taste notes of ripe mango, tangerine, peach and pink lemonade.

The coffee offers a complex and vibrant experience, with a medium/high acidity and, as you might expect, a delicate tealike mouthfeel.

This is also a nice moment to express our delight at being the first café in Ireland to bring coffees by Aviary to our audience. Christopher Feran is a leading coffee researcher, and we've followed his work for a number of years.

It is super exciting to have one of his coffees on our shelves and available to you.

This release is limited to 20 boxes, of which a number have already been sold during private pre-sale. Our best advice is to order it while you have the opportunity.

Origin: Honduras
Varietal: Catuaí
Process: Natural
Roaster: DAK, Amsterdam
Roast Date: 24.08.25

Our latest core espresso offering at the café is this delightfully sweet Catuaí lot from the Caballero family in Honduras. They have worked with Louis and his team at DAK since 2021, always producing seasonal lots which make for exciting espresso and everyday filter coffees.

This is the 2nd time we have featured the Plum Marmalade lot, having last done so in October 2023. The profile continues to excel:

Decadent, sweet and fruit-forward with taste notes of Milk Chocolate, Nutella and Plum Marmalade.

Our default recipe, to help get you started with dial-ins each month.