The June Single Origin Coffee Line Up
6th Jun 2025
This month’s rotation is all about contrast, clarity, and craft. From the fruit-forward elegance of Ethiopia to the slow-fermented precision of Colombia’s Immaculada farm, June’s line-up explores coffee at every angle. Whether it’s a tree-dried natural from Brazil, a jammy washed Kenyan, or a rare Chilli Bourbon with 28 days of anaerobic fermentation, each coffee is a deep dive into process, place, and profile. Brew it bold or brew it clean; this is a collection built to keep you curious.
SINGLE ORIGIN ESPRESSO
DATERRA STARDUST, BRAZIL
This coffee comes to us from Brazil’s Daterra farm – a name that’s built a reputation for innovation and consistency. This lot is naturally processed and tree-dried - a slower, more intentional method that builds sweetness and depth from the start - then finished on patios and in drum dryers.
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KAGUMOINI, KENYA
Expect vibrant acidity, a syrupy mouthfeel, and layers of flavour that unfold as you sip. It’s a structured cup that makes a pretty bold case for Kenya being one of the best in the business. We chose Kagumoini for the precision behind it - a standout example of Kenya’s attention to craft and detail.
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BOMBE BENSA, ETHIOPIA
Grown in the highlands of Bensa Sidamo, Bombe Bensa is everything we love about Ethiopian coffee - sweet, vibrant, and layered with flavour. This Grade 1 natural lot comes from smallholder farms using traditional organic practices, and it shows in the cup: juicy berries, tropical fruit, and a touch of fudge sweetness that pulls it all together.
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SINGLE ORIGIN FILTER
INMACULADA-CHILLI BOURBON, COLOMBIA
From the team at Immaculada Coffee Farm in Valle del Cauca, this lot is made up of the rare Chilli Bourbon variety. Chilli Bourbon isn’t something you come across every day, and after 28 days of anaerobic natural fermentation, it shows up with plenty of flavour to talk about.
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MEWA ETHIOPIA
Grown at over 1,900 metres above sea level in Ethiopia’s West Arsi region, this naturally processed lot brings a vibrant mix of red currant, rose water, and balanced acidity – the kind of flavour profile that keeps Ethiopian coffee in a league of its own.
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GAKENKE, BURUNDI
Sourced from smallholder farmers in Burundi’s northern highlands, Gakenke is a clean, structured coffee shaped by careful processing and high-altitude conditions.
We chose Gakenke for its balance, clarity, and the way it highlights what Burundi does best – vibrant fruit, crisp acidity, and a finish that stays with you.
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INMACULADA - PAPAYO, COLOMBIA
Another knockout from the team at Inmaculada - we’re big fans for a reason. This time, it’s Papayo, a less common varietal grown in Colombia’s Huila region. It’s been naturally processed with a 25-day anaerobic fermentation, giving it a vibrant acidity and a harmonious flavour profile.
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Looking for last month's line up? Check out the blog.
Sip our latest single origins at a free tasting event. See upcoming dates in your state. RSVP here.
This month's rotation is all about contrast, clarity, and craft. From the fruit-forward elegance... of Ethiopia to the slow-fermented precision of Colombia's Immaculada farm, June's line-up explores coffee at every angle.