The new season of Strangelove is here, and we can't wait for you to try it!

Why we love this season's Strangelove Espresso

This bespoke blend is built to shine as a black coffee but still feel right at home in milk. For this particular spec, we’ve sourced sweeter, brighter coffees and dialled back some of the heavier, more rounded components.

The result is a cup with vibrancy, lots of sweetness and a clean, balanced finish. Drink it black, with milk or with alt milk, it will shine either way.

Sol y Café is an organic cooperative that grows remarkable speciality coffee high up in the mountains of northern Peru. All the farms here are tiny, with an average of around 300 coffee plants; therefore, working together is essential to reach the speciality market.

We first visited Sol y Cafe back in 2016. The facilities were basic, and access was tough. It’s an 11 hour drive from Lima on rough roads, and due to a lack of infrastructure, coffee had to be transported down the mountains one sack at a time on the back of scooters.

We’ve returned multiple times since, our relationship has grown, and so has the cooperative. Today, farmers have access to cupping labs, dedicated processing plants and much more. This investment has allowed us to work closely with Sol y Cafe to fine tune this bespoke spec. Strangelove is a result of collaboration, and we’re so excited to share it with you.

Meet the Roasters

Strangelove is always roasted on Bertha, a 30-year-old 120kg Probat coffee roaster which we rescued from Bosnia in 2012.

When we found Bertha she was completely decommissioned, a pile of parts destined for scrap. Over four years, we rebuilt this machine, retro-fitting an afterburner to eliminate VOCs from it’s emissions and drastically improving fuel efficiency. Today, Bertha runs on just 40% of her original fuel consumption - a beautiful and efficient machine.