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This is our wheelhouse: we’re specialists in the best natural and experimental coffees the world has to offer. There’s a lot of technical bumf related to the processes involved but essentially they bring out unique, bigger, bolder flavours of the coffee that were previously lost by old methods — what more could you want?
Naturals are still banging, no doubt; but have you ever heard of anaerobic, maceration or thermic shock washing when it comes to coffee? It’s kind of similar to the modern wine industry, but even more complex due to the roasting and brewing required after the coffee is imported.
We only work with fresh stock. Harvested and landed in the UK within the last 6-8 months, max. The coffees need to have minimal defects so we select only those scoring 87pts or higher. And finally, our PENG EDITIONS are the finest coffees we have to offer and all score at least 90pts.
All coffees are omni-roasted to allow the coffee to brew perfectly — whether you’re using a V60, cafetiere or espresso machine — you only need to adjust your brew recipe. The real job of a coffee roaster is to affect the coffee the least.
And this is what we do.
Our farmers are paid more than Fairtrade — we’re talking around 3 times more. We work hard to improve transparency too; Farmer Connect is a technology to provide end to end transparency and eventually you might even be able to send the farmer a tip.
We own the end-to-end process and supply only our own customers, like you. Aside from this website, our own cafes in Brick Lane and Walthamstow, and the occasional guest-roaster spot — we don’t sell to anyone else.
This means we pass this slice of profit on to you, our customer, as
a higher standard of coffee.
In fact, when you visit our cafes, you’ll be able to sample our bonkers single origins (we secretly stick Geshas on batch brew or espresso sometimes) we serve on the machine that you’re unlikely to find served in any other shop.
Serving the best, most interesting coffees in existence is our raison d’etre.
Every. Single. Day.