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Our house blend, Kaleidoscope, is the perfect balance of juicy berry fruit flavours with layers of rich chocolate and a tantalising orange acidity. 

In this blend, three coffees combine beautifully into a moreish espresso or long black but also gives no quarter when paired with milk to make a creamy, delicious milkshake of a latte or flat white. While we have labelled this as an espresso blend it will certainly not leave you wanting if brewed in a cafetiére or a filter.

Coffee is seasonal and we adjust the coffees in the blend throughout the year in line with harvests in different parts of the world. This is version 6 of Kaleidoscope.

Tasting notes
Red Berries, Chocolate, Orange

40% Los Naranjos
40% Las Marias
20% Aponte Collevtive

Colombia, Nicaragua & Colombia

Caturra, Colombia, Marsellesa & Castillo

Washed, natural & honey

1200 – 2200 masl

Los Naranjos
Los Naranjos is is contributed to by coffee farmers in the municipality of San Agustin in the famous coffee department of Huila in Colombia. These small farms with an average size of only three hectares are selected for producing exceptional coffee. These coffees undergo a washed process whilst still at the farm they were picked at, before being transported to the central dry mill where they are combined to produce this exceptional coffee. In Kaleidoscope, this coffee brings the rich chocolate undertones and provides plenty of the sweetness.

Las Marias
This coffee comes from Don Teo's farm just outside the very remote, yet thriving, village of Jalapa in the Nueva Segovia department of Nicaragua. It is so remote that when he started growing coffee here there were no roads, meaning everything was transported the two miles to the road by donkey. This naturally processed coffee is laden down with punnet loads of strawberries with a delicious supporting cast of vanilla and milk chocolate. 

Aponte Collective
This honey processed coffee comes from the Aponte region in the south of Colombia near the border with Ecuador. The super high altitude here and its different climate means coffees from this region taste quite different from the more famous parts of this great coffee country. This coffee was grown by the Chasoy, Agreda and Janamejoy families. Once picked it is first stored in burlap for a day before being pulped. The coffee cherries are then fermented for two days in a tank before being sun dried with the mucilage still on the bean. This coffee is the final cherry on the kaleidoscope cake bringing a final zip of berry flavours. 

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