Best Selling Products From Fieldwork Coffee
House Espresso (250g bag)
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits. Details · 60%: Luis Rodriguez — Huila, Colombia · 40%: Eduar Moriones — Huila, Colombia Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date. Brewing Recipe · Dose: 20 grams · Temperature: 94C · Time: 28 - 32 seconds · Ratio: 1 : 2 · Yield: 40 grams (Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
House Espresso (1kg bag)
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits. Details · 60%: Luis Rodriguez — Huila, Colombia · 40%: Eduar Moriones — Huila, Colombia Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date. Brewing Recipe · Dose: 20 grams · Temperature: 94C · Time: 28 - 32 seconds · Ratio: 1 : 2 · Yield: 40 grams (Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
William Andres Olivera, Colombia (250g bag)
This coffee comes to us from Villa Nueva, a farm in Nataga, Huila, Colombia, where William Andres Olivera — a second-generation coffee farmer — has spent the past five years building a future in coffee. After transitioning from town life to farming, William and his wife have dedicated themselves to producing high-quality coffee while prioritising environmental sustainability. Spanning 9 hectares, with just over 5 hectares dedicated to coffee, Villa Nueva is home to ruste, arusi, and tabi varieties. The farm sits at 1919 metres above sea level, shaded by a range of differing tree types, creating a balanced ecosystem that supports both coffee and biodiversity. The harvest season runs from February to May, and with a Rainforest Alliance certification, the farm follows practices that protect natural resources and ensure long-term sustainability. Working closely with Caravela, the farmer has been refining production and farm management, with plans to introduce fruit trees and improve drying infrastructure. Their goal is to create a model of sustainability that can inspire other farmers in the region. In the cup, this coffee is bright but delicate, aromatic, and layered. Look for soft citrus like lemon verbena or Meyer lemon, honeydew-like sweetness, and hibiscus flower aromatics. We’re proud to work with Caravela to share this coffee with you for the first time, and to support a producer who is building a more sustainable future for coffee in Huila.
Sharbo Maro, Ethiopia (250g bag)
This coffee comes to us from Sharbo Maro, an 80-year-old farmer located near Mokonisa village in Yirgacheffe, Ethiopia. Born into a coffee-farming family, Sharbo is now passing the farm to his eldest son, Daniel. Spanning seven hectares — larger than most in the region — the farm has grown steadily through reinvestment and now produces nearly 9,000 kilograms of export-ready coffee annually. While indigenous varieties grow naturally, Sharbo prioritises improved cultivars like kurume and JARC 74110, gradually replacing wolisho plants for better yield and cup quality. Cherries are hand-picked at peak ripeness, with damaged or imperfect ones removed before pulping. Initially focused on dry processing, Sharbo shifted in 2015 to washed processing after investing in on-site facilities. This allows for underwater fermentation, followed by soaking and careful drying on raised beds, resulting in a consistently higher quality product. With the support of the Jabanto Farmer’s Group — a collective of 87 skilled producers — Sharbo’s coffee is now sold as single-farmer lots. This approach ensures we can pay a premium for the added effort, rather than blending the coffee into larger batches. This lot typifies the essence of Yirgacheffe, with juicy stone fruit, rounded citrus notes, and floral aromas. It’s our second season buying from Sharbo Maro, and we’ve done so through our partners at Condesa.
