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.)
Mugaya, Kenya (250g bag)
Elegant & complex Blackberry, sweet lime, and maple syrup This new release comes to us from Mugaya Coffee Factory, located near the town of Kagumo in Kenya’s Kirinyaga District, within the country’s Central Province. Mugaya was established in 1975 and today serves 924 active members, each farming an average of 200 coffee trees. It operates under the Mutira Farmers Co-operative Society and is part of a tight-knit network of smallholders contributing to Kenya’s globally recognised coffee landscape. The coffee here grows at an elevation of 1,570 meters above sea level, rooted in red volcanic soil and shaded by grevillea, macadamia, avocado, and moringa trees. The region sees steady rainfall — around 1,100mm annually — and a mild climate ranging from 12–26°C, offering ideal conditions for slow cherry maturation. Farmers in this area primarily grow SL28, SL34, and Ruiru 11, with some batian also present. Coffee is harvested during the main crop season from October to December, and again during a smaller fly crop from March to May. Processing at Mugaya follows the traditional Kenyan washed method. Ripe cherries are brought to the factory by smallholder farmers and pulped using a disc pulper. After fermentation and washing, parchment is sorted and dried on raised beds under the sun. The factory works in partnership with Coffee Management Services (CMS), who support training and provide access to updated sustainable farming materials and inputs. Graceful and elegant in the cup, Mugaya is marked by a pretty, rolling vibrancy that feels more comforting than sharp. Notes of blackberry, raspberry, and lime are rounded by ripe pineapple and maple syrup sweetness. This is our first release from Mugaya, and we’re excited to share a coffee that reflects the vibrant, structured profile we love from Kirinyaga.
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.)
