From berries and macadamia, to dark chocolate and caramel, we have a blend to suit every coffee lover.

HIGGS FIELD
Tasting Notes: Milk Chocolate, Berries and Macadamia
Our most popular blend. A combination of Colombian, Ethiopian and Brazilian, the result is a cup reminiscent of a strawberry and chocolate milkshake. A favourite blend and a must try.

HOBNOB
Tasting Notes: Dried Fruits, Sugar Plum and Chocolate Caramel
Just like the word itself it’s a blend of 2 very different personalities. A straight and simple Colombian regional Popayan that’s the very base of this blend’s existence which is rich and full of caramel notes on the aftertaste. A slightly more developed profile than our Higgs Field blend but yet not Dark. Great as an espresso but even better with milk.

DARK FIELD
Tasting Notes: Dark Chocolate, Toasted Almond, Caramel
A blend for the Stoics and not the weak of heart. Our Dark Field blend has been tailored for a strong start to the day, inspired from the classic Italian espresso diaries.

BLACK FIELD
Tasting Notes: Dark Chocolate, Caramel and Raw Sugar
Black Field is a milk base espresso blend with Brazil and Peru. The blend we made was to represent a good blend of South and Central American flavours that the coffee originated from, we make this blend with a simplistic approach to satisfy our consumers daily caffeine addiction.

COLOMBIA, POPAYAN DECAF
Tasting Notes : Buttery, Caramel and Milk Chocolate
This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is alter milled at Popayan and transported to Caldas to be decaffeinate.