our coffees
Kenya AB Central showcases the heritage and clarity Kenyan coffees are celebrated for. Grown across the Central Highlands of Kenya, this Grade AB lot is cultivated by smallholder farmers at various washing stations, drawing on generations of coffee tradition and meticulous post-harvest care. The high-elevation terrain around Mount Kenya—with its cool climate, rich red volcanic soils, and well-timed rainfall—creates ideal conditions for coffee cultivation. This combination encourages slower cherry development, producing denser, more complex beans that express distinct regional character.
Kenya AB Central is known for its bright, lively acidity and medium-full body—a hallmark of Kenyan washed coffees. Expect a harmonious interplay of cocoa and honey notes, with a lingering finish reminiscent of blackcurrant. These vibrant characteristics are balanced with sweetness and structure, making this coffee versatile across brew methods from espresso to drip and cold brew.
The “AB” grade refers to bean size in the Kenyan grading system—beans that fall between screens 15 and 18—indicating larger, well-developed seeds that contribute to even roasting and consistent flavor.
Kenya AB Central is a fine example of how altitude, washed processing, and cooperative farming come together to deliver a coffee that’s expressive, balanced, and distinctly Kenyan.
This coffee comes from Chachapoyas, in Peru’s Amazonas region, an area increasingly recognized for producing clean, well-structured coffees. Located in northern Peru along the eastern slopes of the Andes, the region is characterized by high elevations, cool temperatures, frequent cloud cover, and fertile soils. These conditions slow coffee cherry maturation, allowing sugars and acids to develop more fully and resulting in greater balance and complexity in the cup.
Produced by smallholder farmers across multiple farms, this Grade 1 lot is grown at elevations of 1,600–1,800 masl. The coffee is processed using the washed method, which removes the fruit before drying and highlights clarity, sweetness, and origin character.
A blend of Typica and Bourbon varietals, Peru Amazonas offers a familiar yet refined flavor profile. Expect notes of dark chocolate, citrus, and brown sugar, complemented by medium citrus acidity with hints of lemon and subtle herbal tones. The cup is rounded out by a smooth, balanced body, making it versatile and approachable across brewing methods.
Peru Amazonas is an excellent example of how altitude, processing, and traditional varietals combine to express the character of northern Peru’s coffee-growing regions.
Brazil Fazenda Barinas comes from Fazenda Barinas, a family-run estate in the Cerrado Mineiro region of Minas Gerais, an area known for its consistent climate, defined seasons, and exceptional specialty coffee production. Grown and produced by Marcio Borges and his family, this coffee reflects generations of experience and a careful, quality-driven approach to farming.
This lot features the Topázio varietal and is processed using a natural fermented method, allowing the coffee’s inherent sweetness and fruit character to develop fully. Controlled fermentation enhances complexity while maintaining balance and structure in the cup.
Expect a smooth, rounded profile with notes of milk chocolate and nougat, complemented by a gentle lemon brightness that lifts the sweetness without overpowering it. The cup finishes clean with a full, silky body and a lingering, dessert-like sweetness.
Brazil Fazenda Barinas is an approachable yet expressive coffee — equally at home as a comforting espresso or a balanced filter brew.
Sourced through Royal Coffee, this lot reflects the precision and care of globally curated specialty coffees, selected for both clarity and character.
In the cup, expect a layered and comforting profile. Golden honey sweetness leads, followed by rich cacao depth, while a bright citrus lift brings clarity and structure to the finish. The result is a coffee that is both easy-drinking and expressive, with a clean, lingering sweetness.
This coffee shines across multiple brew methods, offering clarity as a filter and depth as espresso. It’s a versatile selection designed for roasters and cafés looking to showcase a coffee that is both distinctive and reliable.
This is a cup that unfolds with intention—starting with the soft, rounded sweetness of honey, moving into velvety cacao, and finishing with a spark of citrus brightness that keeps everything lively. It’s comforting and familiar, yet vibrant enough to keep you coming back for another sip.
Grown in Brazil’s renowned Mogiana region—nestled along the border of São Paulo and Minas Gerais—this coffee reflects one of the country’s most celebrated growing areas. Known for its rolling hills, rich red soil, and ideal climate, Mogiana consistently produces coffees that are sweet, balanced, and approachable, with a smooth, rounded body.
This lot is composed of the Bourbon varietal, one of the most historically significant types of Coffea arabica. First cultivated on Réunion Island and later spread throughout Latin America, Bourbon is prized in specialty coffee for its exceptional cup quality, sweetness
This isn’t a regular Dark Roast, it’s a cool Dark Roast.
Our ode to dark roast is a little bit smoky, a lot a bit tasty, and has all the integrity and flavour you’ve come to expect from a Good Grief coffee. A blend of seasonal beans, the Dark Roast will satisfy drinkers without leaving the bitterness of a traditional French Roast behind. It’s perfectly balanced notes of molasses, baking spice, and caramel make it suitable for both filter coffee and espresso, and everything in between. Although roasted a bit darker than our standard coffee, the nuance of the beans still shines through giving the drinker a delicious mouthful of caffeinated goodness, sip after sip.
