Blend Profiles:

ORA ESPRESSO (Previously PREMIUM ESPRESSO)

'Same same but new name!’ 

The¬†premium blend¬†has a special place in our hearts, being the original and first house blend we created when we first opened our doors. With no intention to change its delicious recipe, we decided its name did not reflect its value to us as a family business. Rather than being true to its origins, the name suggests superiority, simply by its name, rather than by its flavours, characteristics, and lip lickin‚Äô goodness! Therefore, we‚Äôd like to introduce that same great recipe as¬†Ora¬†Espresso ‚Äď a maternal figure within our family framework that is part of what moulds the ethics and values we hold today.¬†

The blend that started it all. A perfect balance of body and acidity. Notes of maple syrup and cherry, followed by a smooth honey & chocolate finish. Blends together with milk eliciting a warm, smooth, and creamy composition.

Origins: Brazil, Kenya, Guatemala, and Papua New Guinea

Recipe: 23.5-24g in: 37-40g out. 30-34 second extraction

Ora Pro Tip: When using a this roast for alternative brewing, try using slightly less coffee, grind a bit coarser and using a cooler water for a better result.

PROXIMA

This blend showcases the best of its foundational regions. A well balanced coffee, eliciting notes of cocoa butter and lemon curd, with a full bodied mouthfeel. When blended with milk, the honey and spice notes are enhanced, appealing to all milk coffee drinkers.

Origins: Colombia, Brazil, Papua New Guinea, and Ethiopia

Recipe: 23.5-24g in: 37-40g out. 30-34 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

SWEET MARIA

Sweet Maria has won the hearts of coffee drinkers on both sides of the spectrum. Initially strong notes of hazelnut and dark chocolate engulf the palate, ending with a pleasant mix of citrus and sweet berry. Cuts very well through milk, preserving its strong flavours and characteristics.

Origins: Papua New Guinea, India, Indonesia, and Brazil

Recipe: 24g in: 40g out. 30-35 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

QUE LINDA

A blend with a harmonious balance of charming and intense flavours. Notes of burnt caramel, dark cacao, and cardamom are then followed by a sweet berry, hazelnut aftertaste. When combined with milk, enhances the cocoa flavours with a creamy finish.

Origins: Mexico, Brazil, Colombia, and Panama

Recipe: 23.5-24g in: 37-40g out. 30-34 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

FUERZA SUAVE

Built upon the foundations of Ora Espresso, Fuerza Suave differs with its bold complexity, eliciting notes of roasted almonds and cherry, followed by a mixed spice and smokey finish. 

Origins: India, Papua New Guinea, Guatemala, Brazil, and Kenya

Recipe: 24g in: 40g out. 30-35 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

SWEET BLUE LADY

An elegant, well rounded blend that starts gently and finishes with a blooming of flavours. Notes of sweet syrup and winter spices are quickly overtaken by stronger tones of smokiness and grapefruit. Blends well with milk, eliciting a smooth lip-licking finish.

Origins: Kenya, Indonesia, and Brazil

Recipe: 23.5-24g in: 37-40g out. 30-34 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

Single Origin Profiles:

ETHIOPIA SINGLE ORIGIN COFFEE

Our first on-tap single origin; characterised by white wine, citrus, and dark chocolate flavours. Very popular served as a short or long black, brewed either by espresso or other alternative brewing methods.

Origins: Ethiopia

Recipe: 22-23g in: 38-40g out. 27-31 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

BRAZIL PEABERRY SINGLE ORIGIN COFFEE

Peaberry beans are widely known for their rich flavours. Most coffee cherry's contain 2 seeds (otherwise known as coffee beans), however a peaberry cherry only has one seed; packing all its nutrients into the one seed. This elicits characteristics that are much more clear, clean, and sharp. The Brazil Peaberry has tasing notes of cocoa, creamy, buttery and biscuity, creating a full bodied taste. Our single origin Brazil made itself popular through its profound nut and chocolate notes, leaving all who drink it amazed.

Origins: Brazil

Recipe: 22.5-23g in: 38-40g out. 28-32 second extraction

Pro tip: when using a darker roast for alternative brewing, try using slightly less coffee,  grind a bit coarser, and using a colder water for a better result.

COLOMBIA INZA SINGLE ORIGIN COFFEE

This is a crowd favourite out of our Single Origins! Originating in Tierradentro, a Central Mountain Range region in Colombia, it is grown at 1000-1900 MASL. Flavour notes of raisins, syrupy, liquorice, beautifully bright and bold with lovely milk chocolate notes.

Origins: Colombia

Recipe: 21gr-22gr in / 43-46gr out / 23-26 seconds

GUATEMALA PASTORES SINGLE ORIGIN COFFEE

Our newest single origin! This Guatemala beauty grown at 1600 MASL is a washed coffee that possesses balanced and bright flavours. You can expect to find dark chocolate, walnut, grape and green apple flavours. Guatemala Pastores is best enjoyed as an espresso.

Origins: Guatemala

Recipe: 22-22.5g in: 39-42g out. 25-27 second extraction (espresso)

MEXICAN DECAF SINGLE ORIGIN COFFEE

Looking for a delicious coffee without the caffeine? Enjoy the taste of our single original decaf coffee from Mexico (without any nasties - it’s a Swiss water processed decaf). Starts with deliciously sweet ruby grapefruit, smooth rose and nutty notes, followed by a smokey finish.

Origins: Mexico

Recipe: 24g in: 40g out. 30-35 second extraction

How is the decaf processed?:  The process is highly complex, but put simply the green beans are steamed gently, then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans remain, balanced by the water already containing the flavour elements.