Workhorse

The Brazil comes from Savannah, Daterra's sister farm. Smaller beans, perfectly formed. The Ethiopian is a washed Limu, and that's where the cola nut, nectarine and black tea come from. Together they give you something with enough going on to stand up to milk rather than disappear into it.

Best if you:

• drink your coffee with oat or another milk alternative
• make iced lattes at home
• like dark chocolate flavours without the bitterness

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.