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
For Chameleon, we look for a coffee that moves beautifully between styles. As a V60 it is rich and expressive, with hotter brews revealing cocoa depth and cooler temperatures softening the cup. Pulled as espresso it is punchy and lively, mellowing into a gentle, rounded sweetness with milk. Small milk-based drinks work best to let its character shine.
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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.
This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 384 smallholders contributed to the lot, including lead farmers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi.
After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, left to ferment for one day, then pulped and washed. Next, the coffee was pre-dried on tables in the shade for 5 days, before being moved into the sun for full drying on raised beds for 2-3 weeks.
Migoti Coffee is a Burundian coffee producer based in the Mutambu Commune of Bujumbura Province, Burundi. Founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose, Migoti Coffee aims to improve the livelihoods of local coffee farmers by connecting them with international buyers and roasters through quality processing and transparent supply chains. The company operates two coffee washing stations nestled in the mountains of the Bujumbura Rural Province and works with a growing number of smallholder farmers to produce high-quality coffee.
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.
