The Bean
Our Coffee
We roast for clarity and sweetness, never for power. Each lot is profiled with the honey it will meet in mind.
Four lots on the bar · Rotating seasonally
Philosophy
Coffee is grown by people, in a place, in a season. Honey is made by bees, in a place, in a season. Our work is to put the right two together.
01
Sourced
Lots bought by relationship, tasted three times before we commit.
02
Roasted
Small batches in East London, profiled for clarity over power.
03
Rested
Seven to ten days before the first shot is pulled.
04
Dialled
Ratios re-tuned each morning to the honey on the bar.
On the bar
House Espresso — Hive Blend
Brazil / Colombia · Cerrado & Huila
Cocoa, hazelnut, dried apricot
Paired with British Wildflower honey · Meadow flowers, caramel, gentle spice
- Farm
- Multi-farm lot
- Producer
- Smallholder groups
- Altitude
- 1,100 – 1,750 m
- Variety
- Yellow Catuaí, Caturra
- Process
- Natural & washed
- Roast profile
- Medium, espresso
Two crafts, one ratio.
Every espresso is dialled against the honey it will meet, so the sweetness sits inside the cup rather than on top of it. Ask any barista for the morning's ratio — they will pour it for you, then pour it again with a different honey so you can taste the difference.