Roasted in Nairobi. Traced to the picker. Shipped fresh.
From the WBC-tribute blend to the everyday espresso your cafe runs on Tuesdays. Whole bean or ground, delivered across Kenya, East Africa, and internationally.
Batian and Ruiru 11, the WBC 2021 tribute.
Blackcurrant
Brown sugar
Dark cocoa
The blend that placed fifth at the World Barista Championship Milan 2021, roasted for espresso the way we served it on stage.
USD 24.00
250g whole bean
SL28 / SL34, the Kenya you read about.
Grapefruit
Blackberry
Honey
The classic Kenyan washed cup from our house estate in Kirinyaga. Bright, layered, unmistakable.
USD 22.00
250g whole bean
Single-seed cherry, limited harvest.
Red fruit
Molasses
Silky body
Round beans, hand-sorted at the mill. A couple of hundred kilos a year. Blink and you miss the harvest.
USD 26.00
250g whole bean
East African everyday espresso.
Cocoa
Dried fig
Toasted almond
A confident daily blend across four East African origins. Balanced for espresso and milk. Priced so a cafe can pour it all week.
USD 18.00
250g whole bean
Floral, tea-like, the classic Sidamo.
Jasmine
Bergamot
Peach
A single lot from the Gedeb washing station in Yirgacheffe. Floral, tea-like, and one of the cleanest cups in the world.
USD 24.00
250g whole bean
Long Miles bourbon, hills of Bujumbura.
Red apple
Lime
Milk chocolate
Red bourbon from the Long Miles Coffee Project. Clean, bright, and a favourite of our advanced cupping students.
USD 23.00
250g whole bean
Built for latte, flat white, cortado.
Milk chocolate
Hazelnut
Caramel
The blend Martin uses for milk drinks at competition. Sweet, forward, engineered for the flat white that lingers.
USD 20.00
250g whole bean
Approachable, everyday, forgiving.
Milk chocolate
Honey
Toasted nut
Our gateway coffee. Roasted a touch darker, forgives a slightly imprecise brew, and still tastes properly of Kenya.
USD 16.00
250g whole bean
Cupping bowls, aprons, notebooks, glassware. The physical bits we use every day at the studio, sold to the people who want to build a proper coffee corner at home.
Ceramic, 200ml, cupping-standard rim.
Matte cream body, deep-matcha interior. The 200ml cupping-standard bowl we use at the studio. Sold in twos.
Heavyweight cotton, gold-embroidered wordmark.
Twelve-ounce natural cotton tote, deep-matcha strap, gold-embroidered Shabaya wordmark. Carries three bags of coffee and a laptop.
Waxed canvas, cross-back, deep-matcha.
Waxed cotton canvas, cross-back straps, brass hardware. Designed with our head baristas for a full shift on the bar.
144 pages, SCA score-sheet templates.
A5 hardback, ivory paper, ribbon marker. 40 SCA cupping score-sheets, 40 pour-over log pages, 60 lined for your own tasting notes.
Six coffees, six bowls, the notebook.
Six 100g signature coffees, six ceramic cupping bowls, the notebook, and a printed cupping protocol card. Everything you need to run your first cupping.
60ml, doubled-walled, borosilicate.
Double-walled borosilicate glass tumbler for a single espresso. Sold in twos. The glass we serve the finals routine in.
Every bag ships within seven days of roast. Choose whole bean, or ground to your method (espresso, filter, French press, AeroPress, moka pot). One-off purchases, standing weekly orders, and quarterly gift subscriptions all supported.
We supply cafes, hotels, restaurants, and offices across Kenya and East Africa. Recipe handover, barista training, machine calibration, and a quarterly re-cup all included in the wholesale relationship.
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