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.

ABOUT

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.

TASTE

Ripe stone fruits, vibrant acidity & structured finish.

CURRENT ORIGINS*

• KENYA, Kirinyaga
TANZANIA, Korongo 

CURRENT BREW RECIPE

Check in weekly to try our updated brew specs

ESPRESSO

DOSE: 21G IN

YEILD: 45G OUT

TIME: 28 SEC

REGION SPOTLIGHT ON: KIRINYAGA, KENYA

We work with our on the ground partners every year to create this extra-special lot of Kenya as the backbone of Reservoir, our flagship blend. Created by cupping hundreds of lots in Kenya each year and putting aside the ones that hit the perfect notes, we then blend the lots together box them up and ship them to Botany.

*We seasonally update with fresh coffee harvests, always blending to the desired taste profile

BREW RECIPE

ESPRESSO

DOSE: 21G IN

YEILD: 49G OUT

TIME: 28 SEC

DOWNLOAD THE O FILE

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Cookie heads up! If we could we’d call ‘em biccies & we’d be dunking ‘em in coffee, but sadly these bad boys are virtual & non-edible.
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