LA DULCE VIDA + SINGLE BUNDLE

This is the Sweet Life!

Get 10% off when you choose from either 250g or 1kg of our cafe favourite La Dulce Vida Espresso Blend bundled with 250g of one of our latest Single Origins! 

This bundle is a great option if you mainly prefer a blend for your daily cup (or 2) but also fancy trying something special and specific in terms of origin, varietal, processing method or producer which a Single provides.

Please note that Single Origins will be roasted for espresso unless you specify a filter preference in the 'Add note to your order' section of the Shopping Bag Summary.

LA DULCE VIDA ESPRESSO

Golden Bean Coffee Roaster Competition Bronze Medal Winner – Milk Based Category

TASTING NOTES
orange blossom, sweet chocolate, crème brûlée. Decadent.

COMPONENTS
Guatemala Finca El Senegal Washed
Colombia Laura Madre Washed
Brazil Labareda Natural

ABOUT ME
We have carefully handcrafted an espresso blend that encapsulates the aromas and flavours of The Sweet Life. It’s syrupy, silky smooth and delicious.

Standout coffees in their own right, La Dulce Vida harmonises premium Colombian and Brazilian beans with a gem from Guatemala. In the cup, expect to enjoy flavours of crème brûlée and sweet milk chocolate with a juicy orange blossom acidity. 

We are thrilled that La Dulce Vida has medalled over the years at the Golden Bean awards in the Milk Based Category. It’s great served that way; excellent black too. 

We aim to embrace La Dulce Vida in the little things we see, places we go and company we share. We hope you do too.

RECIPE:
We recommend the following recipe as a starting point:

Dose: 20 grams 
Brew temperature: 93.2ºC – 93.7ºC
Bar Pressure: 7.5
Brew time: 28 - 32 sec
Brew Ratio: 1:2 – 1:2.1
Brew weight: 40 – 42 grams

This recipe was developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Have fun experimenting.

ETHIOPIA KUBI RED HONEY

Current Feature Single Origin

TASTING NOTES
Stone fruit, white tea and clover honey. Smooth + viscous.

ABOUT ME

In the high, green reaches of Gedeb Woreda - part of the storied Yirgacheffe region - smallholder farmers tend coffee on shaded family plots woven into the hills around the village of Kubi. Coffee here is grown around 2000 MASL, in conditions that naturally slow cherry development and help define the bright, expressive profiles this area is known for.

During harvest, ripe cherries are handpicked and delivered to the Danche washing station, a local hub serving the Worka Kubi community. Each batch is checked with a refractometer to measure sugar levels, and floating cherries are removed to ensure only the densest fruit moves forward.

Cherries are then fermented for 48 hours, before being de-pulped to remove the outer skin while leaving most of the sticky mucilage intact. Instead of washing that away, the coffee is dried with the mucilage still clinging to the bean - a slower, more demanding method that drives the red honey profile: sweet and viscous yet super clean.

The parchment dries on raised African beds for 14–18 days, with frequent turning to ensure even moisture loss until it reaches around 11.5%. Honey processing remains rare in Ethiopia, particularly in Yirgacheffe, and it reflects both craft and patience - a willingness to slow things down to produce something special.

The result is a cup with striking complexity: fuller and creamier in body than most naturals, layered with sweetness from the honey process, yet still carrying the clarity and lifted flavour that washed Yirgacheffes are famous for.

BREW GUIDES
We recommend the following recipes as a starting points 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 24 - 28 sec  
Brew weight: 48 - 50 grams 
Brew Ratio: 1:2.2-2.4

Pour Over
Brew temperature: 94ºC
20g in 300ml out (~1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please see our FAQ for all shipping details.