Best Selling Products From Fieldwork Coffee
House Espresso (250g bag)
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits. Details · 100%: Estrella del Ostro — Huila, Colombia Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date. Brewing Recipe · Dose: 20 grams · Temperature: 94C · Time: 28 - 32 seconds · Ratio: 1 : 2 · Yield: 40 grams (Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
House Espresso (1kg bag)
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits. Details · 60%: Luis Rodriguez — Huila, Colombia · 40%: Eduar Moriones — Huila, Colombia Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date. Brewing Recipe · Dose: 20 grams · Temperature: 94C · Time: 28 - 32 seconds · Ratio: 1 : 2 · Yield: 40 grams (Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
House Espresso (6kg tub)
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits. Details · 100%: Estrella del Ostro — Huila, Colombia Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date. Brewing Recipe · Dose: 20 grams · Temperature: 94C · Time: 28 - 32 seconds · Ratio: 1 : 2 · Yield: 40 grams (Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
Thunguri, Kenya (250g bag)
Bright & vibrant Bergamot, red grape, and honeycomb This new release comes from the Thunguri Factory, a washing station in the foothills of Mt. Kenya, just outside the town of Karatina in Nyeri County, Central Kenya. Thunguri is one of eight mills that make up the Kibirigwi Farmers Co-operative Society, a long-standing group with over 7,000 active members. Of those, more than 1,000 producers deliver their cherry directly to Thunguri from nearby villages like Kiamwe, Nguguini, and Kiahiti. Established in 1962, the factory sits at over 1,600 meters above sea level and benefits from nutrient-rich red soil, consistent rainfall, and cool temperatures ranging from 13–24°C. Coffee from this region matures slowly, allowing sugars to concentrate and complexity to develop. Producers here grow mainly SL28, SL34, and K7, with a small percentage of Ruiru 11. Trees are typically smallholder-managed, with 200 to 300 trees per farm. At Thunguri, ripe cherries are selectively hand-picked, sorted, and logged by the factory’s ‘cherry clerk’ before being pulped using a four-disc machine. The coffee is dry fermented for 20–24 hours, then washed, density-graded, and soaked for an additional 48 hours. Drying takes place on raised beds for 1–3 weeks depending on conditions, followed by a resting period to stabilise the parchment. The factory receives agronomic support from Coffee Management Services (CMS), who offer farmer training, seasonal advances, and access to demonstration plots on-site, supporting both quality improvement and long-term farm sustainability. A bright, citric profile that opens with flashes of yuzu, bergamot and honeycomb sweetness. The fruit character leans towards golden raisins and red grape, giving a lightly purple tone to the cup. Compact and focused, with grippy, concentrated brightness that carries through to a clean finish. High-energy and citrus-driven, yet balanced by a delicate sweetness. This is our second time buying from Thunguri, and we’re excited to share a selection that reflects the layered structure and bright acidity that Nyeri coffees are known for.
