Best Selling Products From Welcome Dose
Bulletin Blend Espresso 1kg
Our OG espresso blend. We've been running this in our cafes since 2012. A versatile blend that carrys enough acidity for espresso and long blacks, with caramel sweetness and dark chocolate notes that cut through milk coffees. We manage seasonal variances to deliver a consistent profile. Currently the blend consists of Brazil, Colombia and Honduras and we always target coffees with an 85+ score to ensure quality.
Decaf Espresso 1kg
Our decaf range is seasonal and we treat it's selection the same as any other coffee, evaluated and chosen with the end-consumer in mind. The current decaf is a Ethyl Acetate (EA) process decaf Single Origin coffee from Colombia, displaying notes of burnt sugar and poached stonefruit
Ethiopia Ela Tenacha Filter 1kg
Notes of: Bergamot, apple, blueberry, chamomile tea Region: Yirgacheffe Process: Natural Varietals: Kurume Ela Tenacha is a village high in the hills of Yirgacheffe, where coffee is more than a crop — it’s part of the community’s identity. This single origin natural lot comes from the Ela Tenacha Washing Station, founded in 2021 by childhood friends Ashebir and Ashenafi — two local coffee farmers turned producers with a shared dream of living quality and creating a sustainable future for their community.
Peru Cesar Sampertegui Filter 250g
Notes of Plum, lime, brown sugar, milk chocolate Region: Cajamarca Varietals: Bourbon Altitude: 1800 masl Process: Washed Grown high in the hills of Santa María, Jaén, this single origin lot is produced by César Sampertegui, a trailblazer of innovation in northern Peru. Farming at 1800 metres above sea level on his 3-hectare plot, César was one of the first producers in his region to embrace experimentation and post-harvest refinement. As an early and active member of the Aromas del Valle cooperative, he helped set the tone for transparency, quality, and sustainability within the local coffee community. This washed Bourbon microlot begins with selective handpicking of ripe cherries. Fermentation takes place over a long 96-hour period before the coffee is pulped and dried for 165 hours on raised African beds — a method that encourages even moisture and flavour development at the cool ambient temperatures of Cajamarca’s highlands
