Choose your bean
Seasonal Blend
This coffee is our signature and staple; we have created it to suit a wide range of palates.
You can expect hazelnut, apricot and a milk chocolate finish as an espresso.
With milk, this coffee showcases its full-bodied chocolate and nut character with the added sweetness of your favourite milk or alternative.
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WHAT IS A BLEND?
A blend is a combination of different coffees that are carefully chosen to work together to create a well-rounded brew. This is our signature classic blend that we serve in-store.
This blend combines São Mateus, Brazil, by Luis Manuel Martins; La Constancia, Colombia, by Carlos Arcila; and El Boqueron, Guatemala, by various smallholder producers.
WHY IS IT SEASONAL?
Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.
ESPRESSO RECIPE
Dose | 22g
Time | 29 - 34 seconds
Yield | 40g
b3 Recipe Guide
THE CUP
Seasonal blend is our signature blend made up of 3 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours. This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.
Tres Meninas, Brazil
Tres Meninas is located in Cerrado Mineiro, a Denomination of Origin for coffee recognised for its origin, traceability, individuality of its producers and high quality of the beans. This Brazilian coffee is no doubt a crown pleaser, perfect for every morning or evening by the fire.
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THE PRODUCER
Despite being the family’s fourth generation of coffee farmers, Marcello and Paula have chosen not to cultivate the same land as their parents. They embarked on a long search to find the perfect plot of land that would provide ideal conditions for growing coffee.
Tres Meninas (Three Girls) Farm was established on 54 hectares among coffee trees, nature, work, and happiness. One farm, countless stories and three girls: Paul, Malu and Fefe, who together with Marcelo are sowing the fruits of a new generation.
THE CUP
This coffee offers a very smooth cup of coffee with sweet and gentle notes of chocolate and nuts whilst exhibiting very low levels of acidity. This bean offers a medium-high body. Served with milk it tastes just like a warm chocolate milkshake whilst black it presents as a bold and sweet cup.
This coffee is no doubt a crowd-pleaser, perfect for every morning or evening by the fire.
La Esmerelda, Colombia
Located in the Andes Mountain range, Antioquia has a wealth of microclimates and high altitudes near 2,000 metres above sea level. As a result, a delicious Colombian coffee is born with low acid and a medium body delivers rich dark chocolate and caramel flavours and caramel notes
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Producer
Located in the Andes Mountain range, Antioquia has a wealth of microclimates. The change in microclimates is visible to the naked eye by watching the roadside vegetation changing along a drive on winding mountain roads.
Thanks to the humid climate and high altitudes near 2,000 metres above sea level, there are pretty amazing and diverse coffees to be found. Labourers and workers working in this coop are offered legal contracts that establish wages and work hours, giving them much more security and access to essential services including healthcare, insurance and pension plans. They can also receive vacation days, paid leave and protections against being wrongfully fired.
The cup
A delicious Colombian coffee with low acid and a medium body delivers rich dark chocolate and caramel flavours. Also find subtleties of muddled citrus, apple and blackberry.
A moderate sweetness offers the final element of a balanced espresso. A great coffee to have black and white.
Adding your favourite milk to this coffee shifts the expression of flavours to fully showcase the dominant note of dark chocolate and subtle nuttiness. This coffee is an exceptional option for those seeking a classic and refined profile.
Laclo, Timor Leste
Smallholders in Aileu cultivate coffee at 1,550 to 1,600 metres above sea level. Their dedication to producing high quality cherry, combined with careful centralised processing at a mill in Gleno, helps produce an excellent Natural coffee.
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Producer
This coffee was cultivated by 542 smallholders in Aileu in Timor Leste. Their farms are typically small and are located at 1,550 to 1,600 metres above sea level. The landscape in Aileu is steep and mountainous with high altitudes that are perfect for coffee cultivation.
Farmers selectively handpick ripe, red cherry and sell it to a mill in Gleno. At the mill, cherry is laid to sundry. Cherry is raked frequently to ensure even drying. It takes approximately 18 to 22 days for the cherry to dry.
Espresso Recipe
Dose | 15g
Time | 27-32 seconds
Yield | 38g
b3 Recipe Guide
In The cup
As an Espresso, this coffee exhibits juicy notes of red apple and blackberry whilst also delivering subtle nuances of black tea and lavender. This coffee can be enjoyed with milk but we find this coffee exceptional just on its own.
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b3’s Christmas blend, developed by our team. Enjoy it as a spiced black coffee or as a warm and soothing milky treat. Perfect for the family to enjoy to celebrate this festive season.
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Producer
El Salvador Los Pinos
El Salvador Buenos Aires
Nicaragua SHG
Brazil Vinhal Lot 35
Brazil Vunhal Lot 29
Espresso recipe
Dose | 21g
Time | 27-33 seconds
Yield | 45g
Filter Recipe
Dose | 15g
Time | 2:40-2:55
Total Water Weight | 255g
b3 Recipe Guide
In The Cup
Espresso
b3’s Christmas blend, developed by our
team, tastes just like and old fashioned
Christmas cake. Enjoy it as a spiced black
coffee or as a warm and soothing milky
treat. Perfect for the family to enjoy to
celebrate this festive season.
Filter
b3’s Christmas blend comes with a twist this
year with a roast just for a filter brew. Enjoy it
hot to explore a warming rum beverage or
brew it cold to showcase flavours of a spiced
rum cocktail. Do not fear, there is no alcohol
involved in this blend, just some delicious
flavours to savour as a family.
Ribang Gayo Mill, Sumatra
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region run by Cup of Excellence winner Asman Arianto. Enjoy sweet and subtle fruit characteristics. Whether brewed as a filter or an espresso, this Sumatran coffee is sure to delight.
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Producer
Inheriting La Fantasia from Elsa’s parents, Guillermo Hormanza and his wife Elsa, have cultivated coffee for over 15 years, working hard to produce specialty coffee in recent years.
Unable to reconcile the expense of producing specialty-grade coffee in the commodity market, Guillermo and Elsa worked with Project Origin to adjust their processing and harvesting techniques and increase the quality of their coffee to make their business more profitable and sustainable.
What is Carbonic Maceration?
This particular coffee has been processed via carbonic maceration (CMN), where additional steps are taken to enhance or craft the cup profiles. These measures occur during the fermentation stage of processing, where specific yeasts are monitored and controlled.
During this stage, the beans are placed in a sealed tank that is filled with carbon dioxide and void of oxygen, which assists the yeast to break down the sugars in and around the coffee beans.
Espresso Recipe
Dose | 21g
Time | 27-33 seconds
Yield | 38g
Filter Recipe
Dose | 15g
Time | 2:25-2:40
Total Water Weight | 230g
Batch Brew Recipe
Dose | 100g
EK Grind Size | 15
Total Water Weight | 1.7L
b3 Recipe Guide
The cup
Syrupy and complex, this coffee carries a multitude of notes—spiced stewed citrus, apple juice, and fragrant passionfruit and honey.
Enjoy this coffee as an espresso to taste its flavours with a sweet, full, and silky texture. As a filter, each note is expressed in a light and gentle brew—mild and smooth with low acid.
Add your favourite milk to this coffee and experience a more gentle and nuanced palate - with flavours of milk chocolate and toasted nuts.
Chapadao, Brazil
Gabriel Nunes, a third generation coffee producer, continues his family's hard work by bringing us this classic Brazilian coffee with underlying sweet and complex characteristics. A brilliant showcase coffee of what Brazil has to offer.This coffee will only be available for a short time.
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Producer
Chapadao Farm of Nunes Coffee, now in their third generation, has the same dedication and passion for coffee as when they began. Gabriel Nunes, is an agronomist who graduated from the renowned University of Viçosa, and is applying his knowledge to carry on and bring an export vision to the family's business. For Osmar Junior: "Coffee is no longer a commodity, but a special product, a product valued and appreciated worldwide".
Espresso Recipe
Dose | 21g
Time | 28-33 seconds
Yield | 60g
b3 Recipe Guide
The Cup
A coffee with lots of clarity and big bold flavours, cacao, milk chocolate, and rich nutty notes. This palate is very typical for a coffee from Brazil, but what sets this particular bean apart from the rest is a unique fruity profile accompanying. Purple grape, lavender, and apricot flavours enrich this cup when served black or with milk. And as an espresso this coffee offers a distinct note of pepper. This coffee is very soluble, making it a thick and rich espresso but it is also perfect for adding milk, as the texture and flavours are still pronounced with clarity.
Ribang Gayo Mill, Sumatra
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region run by Cup of Excellence winner Asman Arianto. Enjoy sweet and subtle fruit characteristics. Whether brewed as a filter or an espresso, this Sumatran coffee is sure to delight.
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Producer
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region run by Cup of Excellence winner Asman Arianto.
The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee.
Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.
ESPRESSO Recipe
Dose | 20g
Time | 36 - 33 seconds
Yield | 55g
Filter Recipe
Dose | 15g
Time | 2:20 - 2:30
Total Water Weight | 235g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 14EK
Total Water Weight | 1.7L
b3 Recipe Guide
IN THE CUP
Sumatra Ribang Gayo coffee boasts a complex array of tasting notes including nectarine, white grape, golden syrup, plum, and cocoa.
This unique coffee offers a syrupy body that envelops the palate with a luscious and velvety texture, while its jammy sweetness provides decadence with every sip.
The lingering taste of this coffee leaves a lasting impression when enjoyed as espresso or a beverage with your favourite milk.
La Divisa, Colombia
The farm is located in the region of Apia, Risaralda, Colombia, at an altitude of 1700 to 1800masl, where the coffee grows on a privileged land that is vast in minerals Manganese, which provides a lot of nutrients for the soils. The region also has microclimates, that causes unexpected and drastic temperature changes, which make the coffee cherries to ripen slower allowing more sugars to concentrate in the mucilage and more water to be absorbed by the coffee seed.
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Producer
Oscar is a 3rd generation coffee grower who took the management of his family’s farm several
years ago while he was still studying agronomics at the university.
Oscar has always been passionate about coffee production, and when he started to
administrate “La Divisa” he saw an opportunity to implement experimental and
unconventional processing methods to process his coffee and step aside from most of the
coffees produced in the region of Apia, Risaralda, that were usually washed and not many
producers were keen to try different processing techniques back then.
Ever since, Oscar has focused on the Natural process for selected micro lots of the crops,
achieving cupping scores above 86 points on the SCA scale regularly, and producing very
complex and exceptional coffees that are recognised for its fruity, floral and sometimes winey
notes accompanied by balanced acidity and body. But most importantly, he has been able to
preserve the consistency, the quality and the sensory profile of the coffees grown in La Divisa
each harvest.
Espresso Recipe
Dose | 20g
Time | 27 seconds
Yield | 50g
Filter Recipe
Dose | 20g
Time | 2:30 - 3:30
Total Water Weight | 340g
b3 Recipe Guide
Organic Swiss Water Decaf
Long known for organic coffee production, this coffee has a comforting cup profile with deep flavour with moderate acidity, with cocoa aroma and almond in the finish. These coffees have traceability to their cooperatives and come from organisations such as JUMARP and Cenfrocafe.
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Producer
The Swiss Water decaffeination Process (SWP) uses water to gently remove 99.9% of the caffeine from green beans while maintaining the bean's distinctive origin and flavour characteristics. The SWP was originally discovered in the 1930s in Switzerland and is now patented and utilised by the Swiss Water Decaffeination Coffee Inc. in British Columbia, Canada (SWDC). The process ensures that 99.9% of the caffeine is eliminated, while leaving the best of the bean behind. They call it 'amazing coffee without caffeine'.
The SWP utilises water saturated with soluble coffee solids, referred to as Green Coffee Extract (GCE), to remove the caffeine from green beans without eliminating any of the soluble coffee components that make up origin characteristics and aromas. When the green beans are placed into the GCE, the soluble coffee components of the green beans are maintained at equilibrium with the coffee solids in the GCE resulting in a net extractive process whereby only the caffeine is removed. This leaves the coffee's unique flavour profile intact. The GCE is then moved through a carbon filtration system to remove the captured caffeine molecules, maintaining the concentration level of soluble coffee components, the green beans are then submerged once more. This process continues until the green beans are 99.9% caffeine free.
Espresso Recipe
Dose | 21g
Time | 26 - 43 Seconds
Yield | 45g
b3 Recipe Guide
In The Cup
This tasty decaf has many pleasant flavours to offer. A medium-light texture delivers balanced sweetness and acidity. Notes of berries, cocoa, and candied pineapple accompany the sweetness and finishes with a subtle but lingering chocolatey and nutty aftertaste.
This exceptional decaf coffee stands proud amongst our other caffeinated espresso offerings, great to enjoy with milk or as a black beverage.
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