Nordic Brew Lab

Origin: Guji, Ethiopia
Producer: 50 Smallholder Farmers / Bishan Wate Washing Station
Variety: Ethiopian Heirloom
Altitude: 2000 - 2350 m.a.s.l
Process: Special Prep Washed

Roast Date: 3rd November 2026

Packaging: 250g bag roasted coffee beans

International Feature Roaster: Scenery

At Weessi Station in Tima, Odo Shakiso, Guji, around 25 smallholder farmers supply coffee grown at 2,000–2,150 masl. The station was established in 2023 by Ture Waji’s Sookoo Coffee, whose approach to experimental processing balances innovation with clarity and a strong sense of origin. This lot combines the JARC varieties 74110 and 74112.

Fully ripe cherries are sorted, depulped with the mucilage retained, and fermented in sealed tanks under anoxic conditions for 48 hours. The parchment is then dried under shade on raised beds for 21 days, spread in thin layers and turned regularly to ensure even drying and limit further fermentation.  

Expect a bright and sparkling cup with notes of meyer lemon, granny smith and riesling.

Tasting Notes: Meyer Lemon | Granny Smith | Riesling

Origin: Tima, Odo Shakiso, Guji, Ethiopia
Producer: 25 smallholder farmers; Ture Waji
Variety: 74110, 74112
Process: Anoxic Yellow Honey
Altitude: 2,000 - 2,150  m.a.s.l

Roast Date: 6th October 2026

Packaging: 200g bag roasted coffee beans

International Feature Roaster: Scenery

The Kerugoya Factory works with around 480 smallholder farmers through the Inoi Farmers’ Cooperative Society in Kirinyaga, one of Kenya’s most celebrated coffee-growing regions. Farms sit at 1,650–1,900 masl on the slopes of Mount Kenya, where rich volcanic soils and high elevations support the production of expressive coffees. This lot brings together SL-28, SL-34, Ruiru 11, and Batian, representing the varieties commonly grown across the region.

Ripe cherries are carefully sorted, pulped, and density-graded before undergoing underwater fermentation. The parchment is then washed, soaked in clean water, and dried on raised beds, with plastic shading used during the hottest hours. 

Expect a fruity and tart cup with notes of juicy ribena, rich sweet and bright costoluto genovese tomato and bright rhubarb soda notes when colder.

Tasting Notes: Ribena | Costoluto Genovese | Rhubarb

Origin: Kerugoya, Kirinyaga County, Kenya
Producer: 480 smallholder farmers, Inoi Farmers Cooperative Society
Variety: SL28,SL34, Batian, Ruiru11
Process: Washed
Altitude: 1,650 - 1,900  m.a.s.l

Roast Date: 13th October 2026

Packaging: 200g bag roasted coffee beans

International Feature Roaster: September

Produced by smallholder farmers around Danche station in Guji, this washed coffee is sourced through Habtamu Fikadu of Kuri Mountain Coffee. Grown at around 2,000 masl, it features the Ethiopian JARC selection 74158, developed for high yield potential and resistance to coffee berry disease.

The cherries are pulped, fermented underwater for 48–72 hours, soaked for a further 12 hours, and dried on raised beds for 10–12 days. 

Expect a juicy and sparkling cup with notes of crisp pears, sweet peaches and a bright lemonade acidity.

Tasting Notes: Juicy Pear | Peach | Lemonade

Origin: Guji, Ethiopia
Producer: Habtamu Fikadu
Variety: 74158
Process: Washed
Altitude: 2,000 m.a.s.l

Roast Date: 20th October 2026

Packaging: 250g bag roasted coffee beans

Introducing the OREA 01 (aka the Baby-O)

The Baby-O is a compact unibody flat bottom brewer designed for achieving the perfect single cup brew. Consistent, fast, packable and versatile.  

Made from a single-piece of 100% food-safe, BPA Free Tritan plastic and polished to perfection - the Baby-O by OREA is clear like glass yet lightweight and impact resistant. The perfect brewer to take on-the-go or for daily use at home. 

Why the 01 Brewer by OREA? 

• Lightweight and durable
• 01 size is perfect for single cup brews (great for rare + exclusive coffees)
• Compatible with both WAVE and FLAT filters by Sibarist
• Travel friendly

Introducing the Bloom from Nucleus Coffee Tools.

Bloom is a next-generation brew bed preparation tool, created to address one of the most overlooked but critical stages in brewing: preparing the coffee bed before the first drop of water hits.

Using its retractable mechanism and dual needle configurations, Bloom breaks up clumps, redistributes density, removes hidden air pockets, and lifts chaff to the surface.

Its specially coated needles are available in two modes: Straight Needles and Fan Needles. In both modes, they reduce static and keep fines evenly dispersed throughout the bed, supporting smoother draw-downs and greater consistency.

On the reverse side, FlowTip shapes a precise divot in the coffee bed, improving pre-infusion and minimising channeling.

Praised by world champions for its ability to deliver clarity and control, Bloom is compatible with cone and flat-bed drippers, immersion brewers, and espresso baskets alike.

Because every great cup begins before the pour.

The iconic Hario V60 is now available in metal! 

The metal V60 is durable, easy to clean, and extremely stylish. It offers excellent thermal conductivity for a quick and efficient warmup during service. 

You may also recognise the V60 Metal Dripper as the dripper that was used by Matt Winton to win the 2021 World Brewers Cup Championship!