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Washed, Catuaí, Heavy Roaster Influence - Best brewed as a Trad Espresso. Old school
We roast on the lighter end of the spectrum and we've never hidden that, but we've always planned to complete the core range. Lightest, Light, Medium and now, finally, Heavy. This espresso is profiled entirely with traditional 9-bar 1:2 in mind, and a percentage of all sales will be donated to the Jerwood Space, a not-for-profit that subsidises rehearsal space for emerging theatre producers, writers, directors, choreographers and companies. By purchasing this espresso, you are directly helping the next generation of theatre practitioners access affordable, dedicated space to create their work.
We think a lot about the trilemma of green buying: out of cheap, ethical and high quality, you can only pick two. Here we're choosing affordable and ethical, sourcing from farms completing excellent ecological work, alongside buying the lower grade bulk production from producers already in our network. It's always frustrated us that speciality roasters will champion social good then only sweep in for the top microlot, leaving bulk production to the side. We've been guilty of this ourselves at times, and this espresso is our chance to make amends and become better partners with the producers with whom we work.
By shifting our focus from intrinsic cup quality (the hunt for sparkly acidity and intense aromatics) towards extrinsic value, the attributes that exist around the coffee rather than in it: who grew it, how the land is managed, and whether we're buying in a way that actually supports bulk production, we gain the space to lean into the flavours we add through a heavier roasting influence - roasting as a transformational value add.
This will not be some cheap, bitter & smoky afterthought - we intend to source and roast this with the same care and attention as everything else on the range, just pointed in a different direction.
We intend this to broadly be a single origin coffee, but future versions may also be blended.
V2: We selected this coffee to run as both a Facility component and Interval, as we get a handle on the volumes we need to buy and get the upstream pipeline rolling properly. Caimo Collective is a project in Bruselas, Pitalito, Huila, ran by Nordic approach and built around delivering higher income to producers with whom their coffee would otherwise disappear into generic blends.
By aggregating these lots into a traceable communal offering, the project gives growers access to speciality pricing and market access they could not reach alone, with payment split into two stages: an initial payment on meeting the programme's quality threshold, and a reliquidation once the lot is sold, tying producer earnings to the final commercial outcome.
Alongside price, the project extends into post-harvest education, financial literacy, and access to financing, with the longer aim of building loyalty among returning producers and steadily bringing more growers into a system that rewards the quality they are already capable of.
We're tasting: Bonfire toffee & toasted nut aromatics. In the cup it's like high quality dark chocolate, with predominant cocoa flavours but hints of dark red fruits (dried cherry especially), overall bittersweet with a thick body.
In milk - Dark chocolate & toffee.
Experience the elegance of the Amalfi Coast with Tafuri Positano. Part of the exclusive Tafuri Line by Saka Caffè (Torrefazione Tafuri), this 80/20 blend is crafted for those who love the rich, syrupy body of traditional Neapolitan espresso but crave the nuanced fruit and floral notes of modern specialty coffee. The Bridge Between Tradition and Specialty Coffee.
Why choose Tafuri Positano?
Unlike the "Bar Line" which focuses on bold, dark chocolate and low acidity, Positano offers a "Modern Espresso" profile—medium-roasted to preserve the origin characteristics while maintaining the legendary Neapolitan crema that home baristas prize.
Flavor Profile & Tasting Notes
- Tasting Notes: A refined balance of rich dark chocolate and toasted almond.
- Mouthfeel: Exceptionally silky body with a thick, persistent crema.
- Acidity: Crisp and lively, reminiscent of green apple.
- Aroma: Intense and fragrant, featuring floral undertones that set it apart from the classic Saka Bar line.
Experience the vibrant soul of the Amalfi Coast in every cup. Amalfi Tafuri is a premium espresso blend crafted by the legendary Torrefazione Tafuri in Naples. Part of the specialized Tafuri Line, this 60% Arabica and 40% Robusta melange is designed specifically for espresso enthusiasts who crave the traditional body of Neapolitan coffee but desire the refined, aromatic nuances of modern specialty roasts.
Why Choose Tafuri Amalfi?
If you find the "Bar Line" (like Gran Bar or Crema Bar) too bold, the Tafuri Line is your bridge to specialty coffee. It offers the thick crema and "kick" of a 40% Robusta blend, but with the elegance of a floral, fruit-forward Arabica.
Flavor Profile & Tasting Notes
- Tasting Notes: A sophisticated balance of toasted almond, creamy chocolate, and warm spices.
- Mouthfeel: Refined and silky with a luscious, persistent crema.
- Acidity: Pronounced yet gentle; features vibrant fruity undertones that linger on the palate without bitterness.
- Aroma: Intense and floral with deep fragrance.
Current components: Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural
Tasting notes: Raspberry, lemonade, dark chocolate
Producer info and cup notes:
As we have grown as a roastery, we have become more and more interested in the idea of blends and what they can do both logistically and for flavor improvements. There are often coffees we receive that just don't quite live up to our expectations, or don't quite fit our "ultralight" standard roast profile. As a way to ensure the hardwork of producers doesn't go to waste, we've decided to funnel those sorts of coffees into a discounted, bulk quantity blend roasted omni-light to better suit the green. For this first iteration. we chose Rwanda Jirama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, and chose to blend them at an exact 50/50. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.
Together, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.
Source: Royal Coffee(rwa) and Crop to Cup(ken)
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