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
Heavy Bag earned its nickname in the early days of the roastery, when every 70kg sack of coffee was carried by hand. It’s a small detail, but one that still feels tied to how we approach coffee today.
Rather than a fixed blend, Heavy Bag is a coffee profile. Its components shift with the seasons and harvests, yet the producers we work with and the flavours we aim for remain consistent. The goal has always been the same: a dependable, balanced espresso that works every day, without becoming dull or demanding too much attention.
Versatile and dependable, Heavy Bag adapts effortlessly, whether brewed on a home machine or enjoyed in milk at a busy café. It performs consistently across every brew style.
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.
COSAGUAL is a cooperative made up of 148 smallholder coffee producers in Honduras. The members farm small, shaded plots, with coffee growing alongside Inga trees, fruit, and timber crops. This kind of diversification is common across the cooperative and helps protect the land while supporting steady, healthy yields.
Cherries are picked only when ripe and delivered to the cooperative wet mill the same day. Processing is handled centrally, allowing for consistency while still reflecting the work done at farm level. COSAGUAL is both Fairtrade and USDA Organic certified, but more importantly, it operates with a clear focus on long-term viability—supporting farming families, encouraging equal participation, and maintaining the health of the surrounding environment.
We’ve been buying coffee from COSAGUAL for many years. From early on, it was clear that quality here comes from careful, considered work rather than shortcuts or scale. That approach aligns closely with how we think about roasting and sourcing.
The coffees we buy from the cooperative are typically balanced and composed, with enough clarity and structure to work well both on their own and as part of a blend. It’s the kind of consistency that comes from experience, shared standards, and a cooperative that knows exactly what it’s trying to achieve.
APROCASSI was formed out of necessity. In the late 1990s, farming families in San Ignacio, Cajamarca, were faced with the prospect of large-scale mining in the region, a direct threat to both the land and the future of local agriculture. With the support of the Catholic church, producers began to organise around a different idea: building a sustainable local economy rooted in organic farming.
This collective effort led to the founding of APROCASSI in 2000, and its transition into a formal cooperative a decade later. From the outset, the focus was on protecting the environment while creating a viable path forward for smallholder producers.
Today, APROCASSI represents farmers across the San Ignacio area who are committed to organic production, careful processing, and long-term decision-making. Alongside coffee, the cooperative invests in social and environmental projects that support farming families, protect the surrounding landscape, and strengthen the wider community.
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.
