From the hills of Huila to the High Street.
Every bean we serve starts on a Colombian farm and finishes in our own roaster, right here in the café. We roast in small batches through the week, so nothing you drink — or take home — is more than a few days from the drum.
Roasting on site means you'll often see (and smell) a batch going while you have breakfast. Ask whoever's on the machine what's brewing — there's always a rotating single origin alongside our house roast.