Journal
6 min read
meet marta from la esperanza
the woman behind our favourite colombian, on fermentation, family and finally visiting manchester.
We started roasting in the back of the café with a five-kilo roaster and a lot of optimism. Today we roast twice a week, in small batches, so nothing sits on the shelf for long.
Small batches mean we can taste every roast the next morning and adjust. It is slower, and we like it that way.
What changes for you
Fresher beans, more sweetness and coffee that tastes the same in your kitchen as it does at our bar.
more from the board
keep reading
Event
all week · while they last
pumpkin bun week
spiced pumpkin buns with maple glaze, only for one week. we will not be making them again until next year.
Event
sat · 15:00 – 16:30
cupping at the roastery
taste five new coffees side by side with our head roaster. slurping strongly encouraged.
Event
sat · 10:00 – 12:00
latte art club
a not-very-serious barista class. milk, a few attempts, some questionable pours and one heart (almost).