Makemakecoffee.

The coffee is iced. The factor: 50. Let’s get into it.

For several weeks we have been celebrating as our current guest roastery. It has been and continues to be a delicious time! We salute Culainn and Lea! They expertly roast and ethically source spectacular coffees, with a special relationship with Peruvian farms and coffees but a roster that includes many other origins. We’ve enjoyed an array of delightful coffees, here’s a taster:

☕ El Diamante, Peru, washed process. We have this on as a juicy batch right now and next week it will be back as a deep, fruity guest espresso. It has a sweet, bright acidity.
☕ Waliki, Bolivia, coco natural process. This made a tropical, vibrant V60 for us.
☕ El Jaragual, Colombia, from Jorge Mira, Thermal Shock, an outstanding, idiosyncratic, funky brew we have on as a V60 right now.
☕ Consuelo Rubio, Finca San Francisco, Peru - a delicate filter brew that we loved. The Wild Raspberry note really comes through.
☕ Getuya, Kirinyaga County, Kenya, natural process. The passion fruit and orange jam notes on this literally exploded around 45 seconds after brewing. Incredible.

More are resting now. Come by for a taste of the filters we have on over the weekend, and at some point next week we will have the El Diamante back on as a guest espresso. We now serve a choice of four espressos daily. Cheers, Jonny and Olivia 😁☕️👌

New iced flat white!