Welcome Reservoir drinkers & brewers! Whether you’ve scanned our O-File in a café serving Reservoir, or you’re brewing up some of its ripe stone fruit & vibrant acidity at home, here’s the latest single origin lots featured within, along with our brew guide.
Frankly, despite all our best efforts (and we’ve done a bit!), we can still do a heap more about our carbon emissions if we really want lasting change. Which is why, as part of our 1% For The Planet initiative, we’re partnering with Take 3 for the Sea on the launch of their new program “Climate, Cleanup, and Classrooms”. Take 3 are all about getting the next generation involved in the fight, holding interactive virtual sessions with students nationwide to help them better understand their carbon footprint and the effect plastic has on our environment. They’re pretty damn good peeps, and we’re proud to be giving 1% of the profits from all Reservoir sales to their cause.
Reservoir embodies our love of well-structured coffees & has been the pride of our café on Reservoir Street since 2003. It’s passed through naked handles as risties, & these days through splits as spros, always savoured for its vibrancy, the bright spark it is.
Ripe stone fruits, vibrant acidity & structured finish.
• ETHIOPIA, Sidama Zone
• TANZANIA, Korongo
CURRENT BREW RECIPE
Check in weekly to try our updated brew specs
DOSE: 21G IN
YEILD: 49G OUT
TIME: 28 SEC
REGION SPOTLIGHT ON: KORONGO, TANZANIA
This coffee is the result of many small-scale farmers across a network of washing stations and coops in Tanzania’s Southern Highlands who process & dry their coffee on their farms. This coffee showcases the incredible flavour of this region (bright juicy, sweet and lively citrus and caramel) and keeps Reservoir sparkling!
*We seasonally update with fresh coffee harvests, always blending to the desired taste profile