Blossom

Three origins: Brazilian Daterra, an Ethiopian Sidamo, and a natural process Monte Cristo from Nicaragua — the same farm we buy our Nicaraguan single origin from. Taken to a medium light roast, which is what keeps the fruit and the florals intact. It's a coffee you can drink all day.

Best if you:

• brew more than one way and want a single bag that does both
• like fruit and florals more than chocolate

Brew it: espresso nearer 2.3:1, so 18g in for about 41g out, since the lighter roast takes the longer ratio. V60, Aeropress or batch brew at 60g per litre. Cafetiere at 70g per litre with water just off the boil. Rest it three days if you're pulling shots, though it's not the end of the world if you can't wait.

We roast in 18kg batches through the week, so nothing sits around ageing before it reaches you. No two coffees are the same, so we let each one dictate how it's roasted. Every batch runs on manual controls, so we can react to how the coffee develops in the drum and fine tune the balance of convection and conduction heat. That's where the precision comes from.