• Component 1

    35% Rainha da Paz, Minas Gerais

  • Component 2

    15% El Hato, Fraijanes

  • Component 3

    50% Girlado Coop, Antioquia

  • Process 1


  • Process 2


  • Process 3


We’ve been working with the Rasch family, in Guatemala for four years, and are happy to say that this season’s coffee is in our opinion, the best yet. We have a washed lot from the family Finca, El Hato, located in the region of Santa Rosa, not too far from the capital, Guatemala City. This season we asked the Rasch family to omit the soaking stage deliberately; this has resulted in coffee that is sweeter, heavier and more viscous than its soaked counterpart, making it the ideal espresso component, and a successful experiment at origin by our green buying team!

Brazil's are extremely bodied coffees, which when in season, bring a delicious, sweet, nuttiness to any blend. We’ve also been eagerly awaiting the arrival of our newest Colombian, It the fruits of the labour of building a new direct relationship with a new exporter in Medellin, Antioquia. The combination of this with, Rainha da Paz, from up and coming Brazilian producers, the Montanari family, results in a balanced sweet cup profile that lends itself to both black and white brews, and all day drinking.


Brewing Guide

When brewing this espresso a good starting point for dosage is 18g, aim for 2:1 ratio, water to coffee which yields approximately 36g of espresso. Typically the best results occur when this ratio is achieved within a window of 28 – 35 seconds, to hit this mark, look to adjust your grind size accordingly - coarser for quicker shots and finer for slower shots.

The versatility of this blend cannot be understated; as delicious as The Daily is when brewed as an espresso its also works very well as a brewed coffee for those who enjoy a longer more leisurely coffee break. A ratio of 60g per litre.