FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
Named after the hometown of our friend Matt Tripleshot, this coffee has been a long-standing staple in our range—and for good reason.
It’s a single origin built for versatility. In milk, it leans into cocoa and malted cereal sweetness, making it especially satisfying as an oat flat white. Brewed black, it reveals a more surprising side, with added depth and complexity.
Body
Acidity
Tasting notes
Roast level
For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
toffee apple • salted caramel • hazelnut
Farm São José is located in the municipality of Conceição das Pedras, southern Minas Gerais, in the Serra da Mantiqueira region, at an average altitude of 1,100 metres. The region, characterised by mountainous terrain, has a distinctive climate and land suitable for the production of speciality coffees. The estate has been cultivating coffee for over 60 years, consistently prioritising the quality of the coffee produced, with varieties such as Bourbon Yellow, Catuai Yellow, Catuai Red, Catucai 24/137, and Arara.
Lillian, the great granddaughter of the farm’s founder, is dedicated to sustainable coffee cultivation, preserving the environment, springs, and existing forests on the property. Since its establishment, the estate has been guided by technicians and agronomists, with oversight at every stage of production, from seedling planting to post-harvest. Harvesting is selective, carried out when the fruit is fully ripe, manually done over a cloth to prevent the beans coming into contact with the soil. On the same day as harvest, the coffee is placed in sacks and transported to a cement yard and electric dryers for drying, being stirred several times daily until reaching the ideal moisture content of 11%. After drying, the coffee is taken to the resting silos. Once rested, the beans are processed on the farm, separated into batches, stored in big bags, stored in a warehouse in Natércia – MG, where they are classified.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
