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.)
Kageyo, Rwanda (250g bag)
Mellow & harmonious Leatherwood honey · Mandarin · Golden raisin This coffee comes to us from Kageyo washing station, located in the remote hills of Ngororero district, near the shores of Lake Kivu in western Rwanda. Established in 2009 as a cooperative, Kageyo initially gained recognition by winning the 2011 Cup of Excellence—a prestigious national award celebrating coffee quality. Following this early success, the cooperative faced several difficult years with limited production capacity and financial challenges, ultimately leading to bankruptcy. Rwanda Trading Company subsequently acquired Kageyo, providing the necessary investment to expand production capacity, improve infrastructure, and ensure market access. The coffee grown around Kageyo is predominantly red bourbon, a variety widely promoted throughout Rwanda by local agricultural authorities. Situated at high altitudes, these coffees benefit from slower ripening cycles, resulting in denser beans and enhanced sweetness. Smallholder farmers from the surrounding fertile highlands deliver ripe coffee cherries to the Kageyo washing station. The cherries undergo sorting, de-pulping via a Penagos Eco-pulper, and overnight fermentation. After fermentation, the coffee is thoroughly washed, graded, and then dried carefully on raised beds. This season’s coffee from Kageyo is mellow, harmonious, and clean, showcasing soft citrus notes of mandarin, delicate purple floral aromatics, and the sweetness and texture of leatherwood honey and golden raisins. This marks our fourth consecutive year buying directly from Kageyo, facilitated by Rwanda Trading Company and Sucafina.
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.)
Decaf Espresso (250g bag)
Huila, Colombia Colombia, caturra, and castillo varieties, Ethyl acetate process Roasted for espresso brewing TASTES LIKE Milk chocolate, candied orange, and almond croissant
