Sustainability & Ethics
We work hard to try and create a fully sustainable coffee journey by focussing on transparent sourcing, working directly with farmers and sharing their stories, as well as using biodegradable packaging. We are constantly striving to improve what we do but here is some current info on our sustainability commitments.
Environmental Sustainability
  • We use biodegradable packaging and paper labels. We’re constantly trying to improve and look for the more sustainable packaging options on the market.
  • We deliver all coffee waste product (‘coffee chaff’ and coffee grounds) to a local store where people collect and use it for animal bedding and garden fertilizer. Let us know if you have a use for this in your office!
  • All paper we use is FSC certified and the paper we print at our roastery is made out of recycled coffee cups.
  • Avoid the throwaway culture – we deliver in 250g bags and coffee is made in the office, which avoids capsules and takeaway cups.
Ethical Sourcing
  • We aim to be fully transparent on where we get our coffee from, including how it is sourced and where it is sourced from, and how it is handled from the farm to your office.
  • We are proud to be part of a new initiative which goes deeper than just paying a fair price. The ShareTrade sourcing model enables farmers to manage their farm as a proper business with access to investment and professional advice to ensure that the farm is capable of becoming economically and environmentally sustainable, and not just a subsistence operation.
  • We work directly with farmers, making regular farm visits and paying at least twice the FairTrade price for their coffee. Forming direct, long-term relationships is hugely important as it provides a sustainable source of income for our suppliers.
  • We invest in quality and only source ‘specialty grade’ coffee, which means our coffee has a minimum score of 80/100 when graded for attributes such as aroma, flavour and balance.
Please click here for more information about our coffees.

Our roastery and the roasting process

Our roastery is located in the peaceful Surrey Hills, where we’ve been based since 2017. The converted stables now houses a 15kg small-batch roaster and, importantly, head roaster Elizabeth who we brought in to to help consistently produce exceptional coffee. Elizabeth is a passionate coffee explorer, drinker and enthusiast who continues to develop and improve our offering.

Elizabeth has many factors to consider throughout the roasting process and with each new coffee she trials a number of different roasts to bring out the different flavours. For example, African coffees, such as our Ethiopian Biftu Gudina sometimes lend themselves to a lighter roast to draw out acidity and citrus flavours, however we need to test different roasts to work out what is best for the individual batch of beans.

Coffee cupping is the final quality process, and it ultimately plays a key part in helping us decide which roasts to go for. We cup most days and host regular cupping sessions with our office coffee club members, wholesale partners and during our coffee experiences. Please get in touch if you’d like to taste any of our existing range or potential new coffees.


Coffee Brewing Methods

With so many different methods to make your coffee, deciding whether to go for a basic, cheap option, or something more fancy can be tough. Here we outline our favourite brew methods and why they work for us. If you’d like some advice to help you decide which coffee maker to go for, please get in touch and we’d be happy to help.

V60 Dripper

The V60 dripper is a simple pourover method that is a firm favourite of Elizabeth, our Head Roaster:

I love the V60 brewing method. It’s straightforward and delivers consistently great flavours. It works well across our entire coffee offering. Especially with our Colombian, El Salvadoran, and Ethiopian single origins.

PROS:

  1. Quick method to make coffee - takes around 4 minutes to brew
  2. A method that requires very little clean up - just remove the filter and wash the glass dripper component
  3. Affordable, yet produces very high-quality results

CONS:

  1. V60 filter papers are required
  2. Requires a bit of concentration when you’re gradually pouring in the water to get a consistent flow

Aeropress

The aeropress is Founder Dan’s go to brewing method:

The aeropress is a quick and easy (once you’ve got the hang of it!) method that brings out amazing flavours from different coffees. I find that the resulting cup is smooth and ‘clean’ without any bitterness.

PROS:

  1. Super fast brewing method - you can brew coffee in as little as 11 seconds (though we’d recommend at least a couple of minutes)
  2. Easy to use once you’ve practiced a couple of times
  3. Lightweight and easy to take with you for your coffee fix when you need it
  4. Easy to clean

CONS:

  1. Aeropress paper filters are required
  2. Only makes one cup at a time

Chemex

Nikki in Marketing’s favourite method is the Chemex:

I generally need to make multiple cups of coffee and the Chemex is ideal for this. Upgrading from a french press, I realised that I could get a tonne more flavour from my coffee - this was a game-changer.

PROS:

  1. Great method to make a large amount with one brew (comes in three, six, eight, or ten cup sizes)
  2. Produces a great flavoured coffee, bringing out different taste notes
  3. Visually elegant - looks great on the counter!

CONS:

  1. Better for larger quantities rather than just one cup
  2. Like the V60, requires some concentration when pouring the boiling water

Moccamaster

The Dutch Moccamaster is a joint favourite for a coffee machine that consistently performs and brings out a great flavour from ground coffee. Unlike a percolator the moccamaster controls a perfect brewing temperature of 92-96 degree C to stop beans from burning and allowing for an even brew. It keeps coffee warm at a temperature of 80-85 degrees and is great for brewing a large batch at a time. It also uses a cone-shaped device, similar to a pourover shape, which keeps the grounds and hot water in contact longer for a full flavor.

PROS:

  1. Easy method to make a large amount with one brew
  2. Quick and has a pause function allowing you to grab a coffee mid-brew should you be in need of it!
  3. Keeps coffee warm so you can come back for another cup
  4. Flexible amount - either brew a whole batch or between 2-5 cups

CONS:

  1. Expensive
  2. Can’t be programmed to brew ready for you at a certain time