A few related pieces that fit the team setup conversation, whether you are still choosing gear or want to understand the beans behind the brew.
Brewing
How to get the most out of our washed Yirgacheffe lot, from grind size to water temperature.
A practical walkthrough of the V60 recipe we use in the roastery, with notes on how the cup changes as the coffee rests after roasting.
Read the brew guideSourcing
How we work with smallholder farmers in Limpopo and Mpumalanga.
A look at our sourcing calendar, the relationship we have with each farm, and why direct trade matters for the quality of your cup.
See how we sourceEquipment
Burr grinders, hand grinders, and what to look for in a team kitchen.
A no-nonsense comparison of the grinders we stock, with a clear idea of what fits your brewing method and how many people you serve.
Compare grindersMost office coffee setups fall into one of two traps: the stale supermarket bag that nobody finishes, or the complicated subscription that requires a spreadsheet to manage. We built our team program to sit somewhere better, with fresh roasts that arrive on a schedule that actually matches how your office drinks coffee.
We roast twice a week in our 12kg drum roaster. When your office order goes out, it was roasted no more than 48 hours earlier. That is the difference between coffee that tastes like the tasting notes and coffee that just tastes like coffee. No warehouses, no months-old stock sitting on a pallet.
Each bag carries a roast date and a suggested brew window, so whoever is making the pot knows what to expect.
Our green beans come directly from smallholder farms in Limpopo, Mpumalanga, and the East African highlands. We visit our partners, cup their harvests, and pay well above commodity prices. For your team, that means a consistent lot you can reorder without the flavour drifting between batches.
If a new harvest changes the cup profile, we tell you before we send it, not after.
A good bean only helps if someone in the office knows how to brew it. Every order includes a simple brew guide matched to that specific lot, with ratios and timing for the equipment you actually have, whether that is a French press, a V60, or a batch brewer. No guesswork, no wasted batches.
New to manual brewing? We can set up a short session to walk your team through the basics.
The pattern is consistent. The first week, people notice the coffee is better. By the second week, the pot is empty before lunch. By the end of the month, someone has usually asked about buying a bag for home. That is the reaction we design for, and it is why most of our team accounts start with a trial order and stay for the year.
We keep the ordering simple: pick your blend or single origin, choose a delivery rhythm, and adjust whenever your team size changes.
Office brew gear takes a beating. We carry a practical range of manual brewers, grinders, scales, and filters that hold up to daily use by people who are not necessarily coffee enthusiasts. If a grinder burr wears out or a carafe cracks, we stock the replacement parts and can talk you through the fix over the phone.
No need to chase down a warranty claim with a brand that does not answer. You deal with us directly.
Every first Saturday we host cupping sessions at the roastery. Team accounts get first dibs on spots, so your office can taste upcoming lots before committing to a monthly order. It is a practical way to involve your team in the decision rather than guessing what they will drink.
Some offices go through five kilos a week, others need a bag every fortnight. We adjust the schedule to your actual consumption, and you can pause or skip a delivery without penalty when the office is quiet over the holidays.
When you email us, you reach the people who roast and pack your order, not a support desk reading from a script. If something is off with a batch, we replace it and figure out what happened so it does not repeat.