FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
Brew best as a pour over or any filter method. A faster brew will highlight its sparkling acidity and bright fruit character, while a slower extraction will draw out deeper caramel sweetness and a rounder, more syrupy body. Adjust to taste to find your preferred balance.
Body
Acidity
Tasting notes
Roast level
For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
In the hills of Cajamarca, Jaén, lies El Cedro, a farm named after the cedar trees that shade its fields.
For over 25 years, Rosalía Pérez has worked in coffee, and for the past five years she has focused on producing specialty lots, driven by her desire to support her family and deliver high-quality coffee.
Together with her husband, children, and occasional helpers, Rosalía manages the farm with care and dedication.
Her main variety is Caturra, alongside Typica and Catimor, all cultivated under cedar shade. The farm produces mostly washed, complemented by a small portion of natural processing.
Her approach to processing has evolved over time. Where fermentation once happened in open tanks, Rosalía now uses hermetic bags, protecting the coffee and improving consistency. Her washed coffees undergo extended fermentation of up to 108 hours before being slowly dried for about a month on raised beds, ensuring stability and quality.
Coffee has transformed her life, allowing her to provide education for her children and strengthen her family’s future.
She takes pride not only in the quality of her coffee, but in the work behind it. Looking ahead, Rosalía hopes to improve her processing infrastructure and build a solar dryer, while continuing to refine her craft and expand into new varieties like Geisha.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
