Workhouse

Workhouse is built for every cup. It’s sweet and balanced, with clementine up front, butterscotch in the middle and a candied almond finish. It pulls a great shot and holds up in milk.

We blend two washed coffees from small producers in Central America, each chosen for what it brings to the cup.

From Guatemala, the Café del Valle producers in Jalapa. This region is unlike Guatemala’s better-known growing areas, with pine forest scattered across mountains full of birds and wildlife. Small farmers sell their cherry to central wet mills, where the coffee is dried on patios overlooking the woodland. The mills conserve the area’s water, and this coffee is traceable to the individual farm. It brings body and sweetness to the blend.

From Nicaragua, the El Diablo community in Jinotega. Small and medium-sized growers here farm in the mountains and grow food crops alongside their coffee. The coffee is processed by La Concordia. The community treats its wastewater, uses coffee pulp as fertiliser and plants living windbreaks around the farms.