Our story began...
On the corner of Hope St & Hardman St in Liverpool’s Georgian Quarter, roasting in a “tiny” space behind the bar of our coffee shop on a 2.5kg Diedrich (affectionately known as Molly). We quickly outgrew this space (and Molly’s 2.5kg capacity). We found a new home in the Baltic Triangle, Liverpool’s digital and creative hub. With this new home, we had an amazing opportunity to upscale our roaster. We now use a 6kg Giesen (Milly to her friends). Our whole roastery trebled in size during the course of one day, it was awesome.
We continue to use the same small-batch, hand production methods when roasting our coffees to ensure consistency & quality, whilst getting maximum flavour and freshness. But whilst focusing on the best cup we can possibly produce, we never forget the people and places involved in the coffee chain. That’s why social & environmental sustainability is very important to us and we will always do our best to bring focus to the people and farms that produce the coffee that finds its way to your cup.
1. The action of extracting something, especially using effort or force.
2. Barista speak for turning water into coffee