Moonshot (225g WB)

The roasting philosophy behind the Moonshot blend is to amplify the textural experience, bringing you a moreish, full bodied cup. Designed with milk, or milk alternatives in mind, we have created a balanced, smooth coffee with a flavour that is intense, yet easy-going.

Brazil Bossa Nova/ Cerrado | natural | 950 masl | mixed varietals

Bossa Nova regional blend comes from Cerrado, a vast tropical savannah in the centre of Brazil that spans across almost 2 million square kilometres. It is recognized as the most biodiverse savannah in the world with approximately 10,000 different plant species.

The land was long considered unsuitable for agriculture, until advances in science in the late 1990’s discovered the correct land management and fertilisation techniques for industrial agriculture in the region. Today, Cerrado is one of the most productive coffee regions in Brazil for consistently high-quality coffee.

Many of these farms are part of ‘Volcafe Way’, a unique, responsible sourcing strategy run by our importer Vocafe, focused on generating profitable sustainability to farmers, support on social and environmental challenges and a focus on data and best practices for measurable results.

Ethiopia Guji | natural | 2010 - 2300 masl | Medium Light

Kuri Mountain Coffee traces its roots back to 1945, when Mr. Aaga Dinsa laid the foundation by starting a coffee farm in Kuri Kebele. His dedication to quality and tradition was carried forward by his son, Mr. Fikadu Aaga, who nurtured the family farm and supplied high-quality coffee beans to local markets. In 2015, inspired by this rich heritage, Mr. Habtamu Fikadu established Kuri Mountain Coffee to elevate the family legacy to new heights. Revitalizing the original farm and building a state-of-the-art processing plant in Gidami town, the company combines traditional values with modern innovation. They recently opened their own dry mill in Addis in 2025, helping to control all aspects of their supply chain. This Grade 3 coffee comes from their sites in Hambela and Uraga in the Guji Zone. In total, they work with nearly 400 farmers across over 1000 ha of land.

They receive cherries at stations or at established collection centers where each is checked for uniformity and ripeness, ensuring they are red. The coffee is then dried on raised beds for up to 14 days. After drying, the coffee is milled at the Gidami site to remove the dry cherry husk. Finally, it's transported to Addis where it's milled again and prepared for export.

Espresso Recipe:

Dose 18g

Yield 36g

27-31 seconds extraction time