Original

At Extract, we’re specialists in curating flavour, constantly seeking the finest beans and refining our techniques to achieve the perfect cup profile. We're dedicated to enhancing the quality and taste of your coffee alongside supporting positive change within the supply chain.

Original is at the heart of Extract Coffee Roasters. The ideal entry into the world of speciality coffee, this is our take on the perfect house blend.

More about Original

First up, our exclusive Brazilian blend delivers a smooth butterscotch flavour. Think praline and chocolate vibes, topped off with a super sweet, clean finish and a hint of raisin.

Tommy, our head roaster, has been working closely with the quality team in Brazil to hone in on what this perfect profile looks like. At each stage of the journey, from the buying station to the warehouse, samples are taken and meticulously evaluated to ensure they meet our exacting standards. Whether checking for defects or assessing the aroma and flavour profile, the quality team works hard to curate that perfect flavour.

To finish our Original blend, we wanted to add a bit of punch (and a touch of sparkle). The hunt for this took us to Kenya, known for fruity light-bodied coffees. Not just any Kenyan would do, however, we needed the right one; specifically the single estate Mchana in Kiambu County.

Here is where we found the perfect cup profile to finish the Original blend.

Kiambu County sits just next to Kenya’s capital city, Nairobi, and is a coffee powerhouse - home to Kenya’s largest coffee plantation, Mchana Estate. Once the cherries are picked they go through wet processing, where they are de-pulped, fermented and washed before drying in raised beds in the sun.

Meet the Roasters

Extract Original is always roasted on Bertha, a 120kg Probat coffee roaster which we rescued from Bosnia and lovingly rebuilt over a period of 4 years.

When we found Bertha she was a pile of rusting parts on the ground. With no inventory (and significant language barriers!) we decided to take a risk and go for it!

Over the next four years we slowly rebuilt the machine which is now the heartbeat of roastery life today. An afterburner was added to eliminate VOCs from our emissions (that's cleaner air for our community). Parts were replaced and the machine itself now runs 60% more efficiently than when originally built 30 years ago.