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
• COLOMBIA, Nariño
CURRENT BREW RECIPE
Check in weekly to try our updated brew specs
ESPRESSO |
DOSE: 21G IN |
YEILD: 45G OUT |
TIME: 28 SEC |
NEW ORIGINS*
• KENYA, Kirinyaga
• TANZANIA, Korongo
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 & putting aside the ones that hit the perfect notes, we then blend the lots together, box em up and ship them home to our Botany roastworks.
*We seasonally update with fresh coffee harvests, always blending to the desired taste profile
NEW BREW RECIPE (ROASTING FROM 3 MAY)
ESPRESSO |
DOSE: 21G IN |
YEILD: 49G OUT |
TIME: 28 SEC |