Rarest and Finest Coffees
The aim of our Master Origin range was simple - to allow you to discover outstanding examples of coffee craftsmanship from across the world. So we searched for some of its finest coffee craftsmen. Then we worked with them to refine their crafts, trying new techniques and pushing boundaries.
Fruity & Vibrant
100% Arabica
Made with Late harvest Arabica. A harvesting technique that leaves the cherry in the plant for slightly longer to amplify acidity and fruity notes. Most of this Fair-Trade coffee is given a fast and light roast. We roast a small portion of these Colombian coffee beans just a little longer and deeper to add complexity in the cup.
BERRY / FRUITY 
Espresso 40 ml 
Lungo 110 ml 
Signature Mug 230 ml 
Sweet & Harmonious
100% Arabica
Made with Black-Honey processed Arabica, which leaves some of the mucilage in the bean, so it can caramelize during drying and make this cup extra sweet. If Black-Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. The farmers remove this Arabica coffee cherry’s fruit flesh but then leave almost all its sticky mucilage still hugging the coffee bean when they spread it in a thin layer to dry. With daily diligence they rake and rotate and mix this incredibly sticky coffee to make sure only good flavors develop.
HONEY / MALTED CEREAL Espresso 40 ml Lungo 110 ml 
Rich & Woody
100% Arabica
Master Origins Indonesia wet-hulled Arabica is a race against rain. Indonesian farmers wet-hull their coffee because of the humid climate. After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, then hand washed and sun-dried for a day. Then they remove the parchment because exposed beans dry faster. The heat and bouts of sunshine dry the beans quickly. The method is unique to them and produces the classic Indonesian coffee taste - velvety thick, wildly aromatic, notes of cured tobacco.
WOODY Espresso 40 ml Lungo 110 ml 
Intense & Spicy
Arabica & Robusta
Master Origins India with Robusta Monsoon gets its intense and woody aromatics from a monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. The farmers spread out green coffee beans into heaps across wide open-sided warehouses. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe in the 19th Century.
SPICY Espresso 40 ml Lungo 110 ml 
Woody & Spicy
Arabica & Robusta
The producers of this coffee began with the same approach to their Robusta as they would for Arabica but found that the sticky fruit flesh persistently clung to this Robusta bean so that a single wash wasn’t enough to loosen the hold. So they developed this peerless process of double washing Robusta. Blended with Mexican Arabica it produces a wild and textured cup - full of intense roasted and spiced notes.
WOODY / SPICY Signature Mug 230 ml 
Floral & Delicate
100% Arabica
Ethiopian farmers have used the dry processing method for longer than anyone else. For up to four weeks, the sun shines down on the Arabica coffee as the Ethiopian farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavors seep into the heart of those Ethiopian coffee beans.
FLOWERY / RIPE FRUITS Espresso 40 ml Lungo 110 ml 
Gran Lungo 150 ml 
Malty & Sweet
100% Arabica
High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. The thermal waters are brought down to the wet mill – their temperature dropping over 12 hours from 70˙C down to 18˙C. As the waters cool, the pulped coffee soaks in the mineral-rich water. The warmer water speeds up the fermentation and brings out this rare coffee’s finest characteristics. The scarcity of this coffee comes from this rare process.
MALTED CEREAL Gran Lungo 150 ml 
