Sweet, big-bodied and with a subtle fruit note. Three incredible coffees from farms we know and have visited make up our delicious Original Espresso. Good with milk. Good without. The balance of hazelnut, caramel and cocoa makes for an unbeatable yet reliable espresso staple.

First up, the Colombian La Marianela, one of our longest partnerships run by father and son team Hernan and Pedro Dorronsoro. This coffee delivers a rounded stone-fruit flavour to the cup. Ripe cherries are handpicked by skilled workers then pulped to remove the skins, washed and dried.

Next, a honey processed lot from the Urrutia estate in the foothills of the Santa Ana Volcano, El Salvador. This coffee is shade-grown and organically fertilised. Ripe cherries are picked and pulped to remove the skins. The cherries are then dried with the flesh of the fruit (mucilage) still intact before being washed and dry milled. This process, known as the honey process, brings a unique sweetness to the final cup.

The final part is from Cauvery Peak, a farm in India which we visited in 2019. This UTZ certified farm is run by Ramraj Ramesh and has been in his family for more than 70 years. Mr Ramesh has invested in infrastructure and environmental care for decades and the farm is treated as a nature reserve.

Original is always roasted on Bertha, the vintage Probat roaster we rescued from hand and lovingly rebuilt over four years. Today Bertha runs 60% more efficiently than a new machine and has been modified to eliminate VOCs from her emissions – meaning cleaner air for our community.