OUR COFFEE
Here in the South West, we are lucky to have some of the best coffee roasteries in the country right on our doorstep. We work closely with one of these roasteries, to perfect our bespoke espresso blend and single origin offering. We have had the amazing opportunity to utilise our combined years of experience, vast knowledge and their roasting equipment to create our New Cut range. Together we select beans, worked on blend ratios, developed roast profiles and taste endless cups, in order to get the end result.
THE HOUSE BLEND
Crafted from a harmonious trio of our favorite single origins, Colombia, Brazil, and Ethiopia - this blend is all about balance.
Expect a smooth, sweet cup with gentle nutty notes and a soft, easy finish on the palate. It’s our everyday go-to for a reason.
House flavour notes: sweet & Nutty
Currently on: house espresso
THE COLOMBIAn
Nestled across 52 hectares, La Colombia is a standout in the Cafelumbus family. Home to exceptional single-variety Caturra and rare microlots like Natural Caturra, Maragogipe, and the prized Geisha.
Led by farm manager Gonzalo and a dedicated team of 80 hand-pickers, every bean is carefully harvested from over 280,000 coffee trees. Their mission: to share the rich artistry of specialty Colombian coffee with the world.
House flavour notes: honey & Aromatic
Currently on: hand brew
THE BRAZILian
Grown at 1,000–1,250 meters in the hills of Minas Gerais, Ibiraci coffees are known for their balance of sweetness and depth. Using primarily natural and honey processing methods, local farmers produce award-winning lots celebrated in Brazil’s Cup of Excellence.
Expect a medium roast that brings out notes of mango, chocolate, and hazelnut, with a bright, clean acidity. A true showcase of Brazil’s craft, innovation, and cooperative farming spirit.
House flavour notes: CHOCOLATEY & FULL-BODIED
Currently on: Batch brew
THE ethiopian
Sourced from around 560 smallholder farmers in the Limu Woreda of Oromia, this coffee reflects the incredible natural diversity of the region. Grown in small garden plots and brought to local washing stations, each lot is carefully processed using the fully washed method — a meticulous approach that defines Ethiopia’s best coffees.
After harvesting, the cherries are pulped, fermented for around 24 hours, and then washed and sun-dried on raised African beds to achieve the perfect balance of clarity and sweetness. The result is a bright, clean cup that showcases the vibrant character of Ethiopian coffee at its finest.
House flavour notes: FRUITY & ACIDIC
Currently on: SINGLE ORIGIN ESPRESSO