Replay

Three origins, each doing a job. Brazilian Daterra brings the body and the sweetness, with cocoa and a slight nuttiness underneath. Guatemala adds a milk chocolate profile with pear and a subtle florality. Colombia lifts the whole thing, bringing strawberry and sweet citrus. The beans are selected to match on size, density and moisture so they roast evenly together.

Best if you:

• want one coffee that does everything well
• like balance and sweetness rather than something showy

Brew it: espresso at a 2:1 to 2.3:1 ratio, so 18g in for 36 to 41g out. 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.