Coffee’s story begins in the highlands of Ethiopia, where Arabica plants still grow wild. From there, coffee travelled across the Red Sea to Yemen, then outward to the rest of the world. As Arabica adapted to new soils, climates, and elevations, it naturally developed different varieties — each with its own character in the cup.

What we taste today is the result of that long journey.

Typica is the great-grandparent of many modern Arabica varieties. It’s elegant, understated, and beautifully balanced — the kind of coffee that doesn’t shout, but gently invites you in.

In your cup, Typica often brings soft chocolate, caramel sweetness, and a hint of citrus. It’s smooth and clean, making it a wonderful choice for filter coffee or a long black. This is the coffee we recommend when you want something calm, comforting, and quietly refined.

Bourbon has one of the most charming origin stories in coffee. It emerged as a natural mutation of Typica on Réunion Island (once known as Île Bourbon) and later spread to Africa and the Americas. Though farmers get smaller yields, drinkers get bigger rewards.

Bourbon coffees are loved for their natural sweetness — think brown sugar, milk chocolate, and red fruit. They have a fuller body than Typica, which makes them especially lovely as espresso. If you enjoy a flat white, cappuccino, or a gently sweet black coffee, Bourbon is often the bean behind the scenes.

Discovered in Brazil, Caturra is a Bourbon mutation with a lively personality. Where Bourbon is round and cozy, Caturra is fresh and vibrant.

Expect crisp acidity, notes of citrus and green apple, and a lighter body. We love using Caturra for pour-overs and batch brew, where its brightness really shines. It also makes a fantastic iced coffee — refreshing, clean, and full of life.

Mundo Novo is a natural cross between Typica and Bourbon, and it feels like the best of both worlds. Developed in Brazil, it’s become a favourite for espresso lovers who enjoy richness without sharp acidity.

In the cup, Mundo Novo leans toward nutty, chocolatey flavours — hazelnut, cocoa, and caramel are common. With its heavier body and smooth finish, it’s perfect for espresso, moka pot brewing, and milk-based drinks like lattes and cappuccinos.

These Kenyan-developed varieties are famous for one thing: intensity. Created to thrive in tough growing conditions, SL28 and SL34 ended up producing some of the most exciting coffees in the world.

If you’ve ever tasted a coffee bursting with blackcurrant, berry, or wine-like acidity, there’s a good chance one of these varieties was involved. We love serving them as pour-overs, where their clarity and complexity take centre stage. They’re bold, expressive, and perfect for adventurous coffee drinkers.

When you see “Ethiopian heirloom” on a menu, it refers to the thousands of native Arabica varieties still grown in coffee’s birthplace. These coffees are wonderfully diverse, but they often share bright acidity and expressive fruit.

Blueberry, strawberry, citrus, and floral notes are common, especially in lighter roasts. We love heirloom coffees for pour-over, cold brew, and iced filter — they’re vibrant, refreshing, and full of character.