NOSE TO THE GRINDSTONE

Tasting Notes: Sweet Acidity | Chocolate | Deep Fruit
Process: Washed
Region: Multiple
Altitude: 900 - 1,800 m
Varietal: Bourbon, SL28 & SL34
Traceability: Multiple
Harvest Period: June - December
Roast Profile: Medium for all brewing methods

THE PRODUCERS

Named as an homage to the birthplace of RECENT at the Queens Mill in Castleford, Nose to the Grindstone brings together two carefully selected 100% Arabica coffees from Brazil and Kenya, chosen for the way they complement one another in the cup. The Brazilian component, produced by Andrea Ribeiro in the Cerrado Mineiro region, provides sweetness, body and balance, while the Kenyan coffee from Sasini Estate contributes vibrant fruit character, refined acidity and clarity. Together they create a rich, expressive espresso with enough complexity to shine on its own while remaining beautifully balanced with milk.

Andrea Ribeiro is part of Café Delas, a sourcing initiative that promotes greater equality of opportunity for women coffee producers within the specialty coffee industry. Created in response to the barriers women have historically faced in accessing the same commercial opportunities, technical support and market visibility as their male counterparts, Café Delas works to help ensure women-led farms are recognised and rewarded on the quality of their coffee.

Every coffee we source is selected on quality first. By building long-term relationships with exceptional producers and sourcing through programmes such as Café Delas, we're able to roast coffees that deliver outstanding quality while supporting a more equitable and transparent specialty coffee industry.

THE COFFEE

A smooth, well-balanced espresso with sweet acidity, chocolate notes, deep fruit undertones, and a silky mouthfeel. Medium roasting highlights both brightness and body, creating a rounded, approachable cup that works beautifully with milk or served black. Our House Espresso is our signature blend and best-selling all-rounder. 

THE REGION - HOUSE ESPRESSO

This blend is designed for flavor and versatility rather than origin specificity. The focus is on achieving balance, clarity, and sweetness, ensuring the cup is consistent even when substitutions are made with beans of similar profiles.

THE PROCESS

Roasted to a medium profile to preserve the blend’s body, complexity, and clarity. The process emphasizes sweetness, chocolate notes, and structural balance, maintaining the signature flavor year-round while allowing flexibility in the beans used. Washed processing is used to enhance clarity and maintain a clean, expressive cup.

IN THE CUP

A versatile and satisfying espresso with sweet acidity, chocolate finish, and deep fruit undertones. Smooth and well-rounded, it works perfectly with milk or served black, making it a true all-rounder.