Origin
How we source, import, and roast our coffee
Where our coffee comes from
Most of our coffees come from the Central Highlands of Vietnam, from farms in and around Da Lat and the neighbouring provinces, each of them exclusive to us in the UK.
Since 2025 we have begun to source Jamaican Blue Mountain coffee from Sherwood Coffee Estate. Every producer we work with grows and processes (or manages the processing) of their own coffee.
Who we buy from
Son Pacamara, Da Lat - since 2017
Mr Son is a farmer and processor, and our first and longest-standing partner. Most of our supply chain grew from this original relationship.
Thy Thy Farm, Xuan Truong - since 2023
Thy is a farmer and processor. Some of her coffee comes from her own land, some from neighbouring farms she processes in partnership with, occasionally using the local processing plant when volume requires it.
Sherwood Coffee Estate, Jamaica - since 2025
Pia is a farmer and processor. We are running an initial trial of premium Blue Mountain coffee.
Mr. Son
Bui Coffee, Cam Ly - since 2026
Mr Dang, quality control manager at Bui Farm, has been a friend since 2020 and connected us with the farm. Our first lots are experimental fermentation samples of premium fine Robusta.
Thy
How we buy
We buy directly from producers. There is no broker, exporter, or cooperative aggregator between us and the people who grow and process the coffee.
Farmers set the price - we don't negotiate it down. We pre-sample lots before committing to shipment and we import via a freight forwarder who helps with the export and customs process on our behalf.
How relationships work
We visit our producers every year or two. Most of that time is spent on the ground - staying at or near farms, meeting people, and assessing how things are going in person. We rely heavily on trust built over repeated visits.
We have deliberately stayed with the same producers across years, even as quality naturally fluctuates season to season. We don't chase marginally better samples by switching farms.
Stability and long-term commitment matter more to us - for our business and for theirs. Our network has grown organically: each new relationship has come through an existing one.
How we roast
Scott, our head roaster, runs a continuous process of testing, trialling, and cupping across every batch. The goal is to balance a blend that works well across our full range of drinks - from espresso to filter to iced.
For our exclusive small batch coffees, Scott prioritises highlighting their unique flavour profiles. Frequent cupping sessions keep the profile consistent as green coffee characteristics shift from lot to lot and season to season.