8oz Workshop Branded Takeaway Cup (Sleeve of 50)
Sleeve of 50 |
£4.00
Article Capsules x 100
100 x Compostable Nespresso-compatible Capsules
Delivered in bulk boxes made of recyclable cardboard
Flavour profile:
Milk chocolate, almond, peach
Recommended Yield:
35-40ml
Description:
Article is the name of our house coffee, a high performing, consistent blend offering reliability and a satisfying, classic flavour profile. Components are seasonally refreshed and roasted to accentuate deeper caramels and chocolate tones.
With each iteration we aim to compose a coffee that has great balance, packed with classic coffee characteristics whilst retaining a sweet, clean finish.
Current Composition:
50% Washed, mixed varieties from Rodríguez de Mendoza, Amazonas, Peru
50% Pulped natural Acaiá from Marco Guardabaxo, Mococa, Brazil
Component Information:
With each iteration we aim to compose a coffee that has great balance, packed with classic coffee characteristics whilst retaining a sweet, clean finish.
Current Composition:
50% Washed, mixed varieties from Rodríguez de Mendoza, Amazonas, Peru
50% Pulped natural Acaiá from Marco Guardabaxo, Mococa, Brazil
Component Information:
Amazonas, Peru
Hailing from the region of Amazonas in the north of Peru, we hope you enjoy this beautiful community coffee from Café Monteverde.
In the province of Rodríguez de Mendoza, located in the Amazonas region of northern Peru, around 250 producers are working as part of a collective called Monteverde. A mix of varieties including Bourbon, Catimor, Catuaí, and Typica are grown between 1,400 and 1,800 metres, using organic production methods.
Coffee cherries are hand harvested and typically depulped via a manual crank. Specifics will vary from producer to producer, but the mucilage covered parchment is then fermented between 12 and 18 hours in either tubs, tanks or crates before being fully washed in clean water and put out to dry. Lots are samples and analysed before blending to ensure strict quality criteria are met.
The founders of the operation are husband and wife team Alfonso Tejada and Karim Araoz, who run their own coffee farm Finca Timbuyacu, which was established in 2003. They have a commitment to improve social conditions for the producers in the region and use their own farm as a springboard to teach and inform their members about best practices in the field, harvest and post-harvest protocols as well as drying methods. Everything from soil management and conservation, fermentation techniques, as well as building of infrastructures is covered. Members are encouraged to plant living barriers and shade trees on their farms, as well as contour lines to reduce erosion. As well as coffee, Alfonso and Karim also grow bananas, oranges and pineapples as well as yuca, beans and other vegetables. Of the 68 hectares that Finca Timbuyacu spans, 38 hectares remain as a native forest and wildlife reserve.
Other social support includes building a playground within the producer communities, and a mass purchasing of new mattresses for children with substandard sleeping conditions.
Mococa, Brazil
Owned by Marco Antonio Guardabaxo, Fazenda São Domingos is located in the hills of Mococa (Mogiana), in the north of São Paulo State in Brazil, and was established in the 1960s. The terrain at altitudes between 810 to 1,100 metres allows the cultivation of different varieties of coffee (Yellow Catuai, Catucai, Obatã, Acaiá, Arara & Rubi) on the flat plains of the farm, with the cultivation of eucalyptus trees on the slopes. Between the rows they sow a mixture of seeds for ground cover crops, including Buckwheat, Turnip Forage, Rattlepods, Millet, Brachiaria Ruziziensis and Congo Grass. The farm has 80 hectares of conservation and preservation land.
The farm has a complete wet and dry milling infrastructures, with modern technology, giving the farm the possibility to execute a varied range of processing methods. Throughout the fields, drip-irrigation systems have been installed to ensure uniform irrigation of the trees and thus consistent quality. All young trees up to the age of 6 years or a size of less than 1.5 meters are harvested manually, the older trees are harvested mechanically, but still selectively. This selective harvesting is usually done in two passes. In the first harvesting phase, the machines are adjusted to reach only the outermost point of the coffee plant, where the fruit normally ripens first. In the second pass, it is then adjusted to harvest the remaining fruit. Varieties are kept separate, with this lot being comprised of 100% Acaiá coffee.
At Fazenda São Domingos there is a total of about 9,000 square metres of drying terraces where the seeds are dried for between 10 and 15 days. They are then finished off in 8 dryers to achieve the ideal residual moisture. For storage, 8 wooden silos with a capacity of about 2,500 bags are available. In these silos, the coffee usually spends 4-6 weeks before it is later moved to a warehouse for dry-milling.
Hailing from the region of Amazonas in the north of Peru, we hope you enjoy this beautiful community coffee from Café Monteverde.
In the province of Rodríguez de Mendoza, located in the Amazonas region of northern Peru, around 250 producers are working as part of a collective called Monteverde. A mix of varieties including Bourbon, Catimor, Catuaí, and Typica are grown between 1,400 and 1,800 metres, using organic production methods.
Coffee cherries are hand harvested and typically depulped via a manual crank. Specifics will vary from producer to producer, but the mucilage covered parchment is then fermented between 12 and 18 hours in either tubs, tanks or crates before being fully washed in clean water and put out to dry. Lots are samples and analysed before blending to ensure strict quality criteria are met.
The founders of the operation are husband and wife team Alfonso Tejada and Karim Araoz, who run their own coffee farm Finca Timbuyacu, which was established in 2003. They have a commitment to improve social conditions for the producers in the region and use their own farm as a springboard to teach and inform their members about best practices in the field, harvest and post-harvest protocols as well as drying methods. Everything from soil management and conservation, fermentation techniques, as well as building of infrastructures is covered. Members are encouraged to plant living barriers and shade trees on their farms, as well as contour lines to reduce erosion. As well as coffee, Alfonso and Karim also grow bananas, oranges and pineapples as well as yuca, beans and other vegetables. Of the 68 hectares that Finca Timbuyacu spans, 38 hectares remain as a native forest and wildlife reserve.
Other social support includes building a playground within the producer communities, and a mass purchasing of new mattresses for children with substandard sleeping conditions.
Mococa, Brazil
Owned by Marco Antonio Guardabaxo, Fazenda São Domingos is located in the hills of Mococa (Mogiana), in the north of São Paulo State in Brazil, and was established in the 1960s. The terrain at altitudes between 810 to 1,100 metres allows the cultivation of different varieties of coffee (Yellow Catuai, Catucai, Obatã, Acaiá, Arara & Rubi) on the flat plains of the farm, with the cultivation of eucalyptus trees on the slopes. Between the rows they sow a mixture of seeds for ground cover crops, including Buckwheat, Turnip Forage, Rattlepods, Millet, Brachiaria Ruziziensis and Congo Grass. The farm has 80 hectares of conservation and preservation land.
The farm has a complete wet and dry milling infrastructures, with modern technology, giving the farm the possibility to execute a varied range of processing methods. Throughout the fields, drip-irrigation systems have been installed to ensure uniform irrigation of the trees and thus consistent quality. All young trees up to the age of 6 years or a size of less than 1.5 meters are harvested manually, the older trees are harvested mechanically, but still selectively. This selective harvesting is usually done in two passes. In the first harvesting phase, the machines are adjusted to reach only the outermost point of the coffee plant, where the fruit normally ripens first. In the second pass, it is then adjusted to harvest the remaining fruit. Varieties are kept separate, with this lot being comprised of 100% Acaiá coffee.
At Fazenda São Domingos there is a total of about 9,000 square metres of drying terraces where the seeds are dried for between 10 and 15 days. They are then finished off in 8 dryers to achieve the ideal residual moisture. For storage, 8 wooden silos with a capacity of about 2,500 bags are available. In these silos, the coffee usually spends 4-6 weeks before it is later moved to a warehouse for dry-milling.
£36.00
Basket Filter Papers - 1L Batches (500)
Filter papers for use with a batch brewer in 1-litre batches.
500 |
£30.00
Basket Filter Papers - 2L Batches (500)
Filter papers for use with a batch brewer in 2-litre batches.
500 |
£35.00
Basket Filter Papers - 3L Batches (500)
Filter papers for use with a batch brewer in 3-litre batches.
500 |
£40.00
Brew Tea Co. Envelope Earl Grey Tea Bag (100)
100 |
£25.00
Brew Tea Co. Envelope English Breakfast Tea Bag (100)
100 |
£25.00
Brew Tea Co. Envelope Lemon & Ginger Tea Bag (100)
100 |
£25.00
Brew Tea Co. Envelope Moroccan Mint Tea Bag (100)
100 |
£25.00
Brew Tea Co. Envelope Yunnan Green Tea Bag (100)
100 |
£25.00
Brew Tea Co. Loose Leaf CO2 Decaffeinated
500g |
£24.00
Brew Tea Co. Loose Leaf Earl Grey
500g |
£20.00
Brew Tea Co. Loose Leaf English Breakfast
500g |
£20.00
Brew Tea Co. Loose Leaf Green Tea
500g |
£22.00
Brew Tea Co. Loose Leaf Moroccan Mint (400g)
400g |
£20.00
Brew Tea Co. Pyramid Decaffeinated Ceylon Tea Bag (100)
100 |
£27.00
Brew Tea Co. Pyramid Earl Grey Tea Bag (100)
100 |
£20.00
Brew Tea Co. Pyramid English Breakfast Tea Bag - 100
£20.00
Brew Tea Co. Pyramid Lemon & Ginger Tea Bag (100)
100 |
£22.00
Brew Tea Co. Pyramid Moroccan Mint Tea Bag (100)
100 |
£20.00
Brew Tea Co. Pyramid Yunnan Green Tea Bag (100)
100 |
£22.00
Cafiza E31 Espresso Machine Cleaning Tablets
Cafiza cleaning tablets for use with bean to cup machines.
A clean machine makes delicious coffee.
£12.00
Cafiza Espresso Machine Cleaner
Cafiza espresso machine cleaner for backflushing groupheads and soaking both baskets and handles.
A clean machine makes delicious coffee.
£8.45
Decaffeinated Capsules x 100
100 x Compostable Nespresso-compatible Capsules
Delivered in bulk boxes made of recyclable cardboard
Flavour profile:
Cacao, prunes, caramel
Recommended Yield:
35-40ml
Description:
Marking our sixth harvest from the producers of La Serrania, this latest espresso release is tasting vibrant and complex, reminding us of dark chocolate, prunes and caramel.
The Producers
Grown along an isolated set of mountains stretching from Timana to Palestina in the southern part of Huila, this decaf is the work of 38 smallholder farmers, growing a mix of the typical Colombian varieties - Caturra, Castillo and Variedad Colombia. Each farmer is dedicated to producing quality outturns, which starts with harvesting ripe cherries from healthy, well-nourished trees. Selective picking requires multiple passes around the trees, as not every tree and cherry will ripen at a uniform rate. In processing their harvest the farmers first depulp and dry ferment for around 24 hours before washing, then drying under parabolic dryers or on raised beds. This attention to detail and quality coupled with the benefits brought about by the sugar cane decaffeination process results in a ripe, complete and intact flavour profile which we think makes for delicious drinking.
The Decaffeination Process
For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.
The Producers
Grown along an isolated set of mountains stretching from Timana to Palestina in the southern part of Huila, this decaf is the work of 38 smallholder farmers, growing a mix of the typical Colombian varieties - Caturra, Castillo and Variedad Colombia. Each farmer is dedicated to producing quality outturns, which starts with harvesting ripe cherries from healthy, well-nourished trees. Selective picking requires multiple passes around the trees, as not every tree and cherry will ripen at a uniform rate. In processing their harvest the farmers first depulp and dry ferment for around 24 hours before washing, then drying under parabolic dryers or on raised beds. This attention to detail and quality coupled with the benefits brought about by the sugar cane decaffeination process results in a ripe, complete and intact flavour profile which we think makes for delicious drinking.
The Decaffeination Process
For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.
£36.00
Earl Grey - Loose Leaf
An Earl Grey tea of Nilgiri Flowery Orange Pekoe with Natural Italian Bergamot
Brew 3g per cup, with water at 95 degrees celsius, for 2-3 minutes.
500g |
£16.00