Workhouse

Workhouse is built to be versatile. Sweet, medium-bodied and easy to drink, with a gentle acidity on the finish. It holds up as espresso, with milk or as filter, morning to evening.

We blend two origins, each chosen for what it brings to the cup.

From Nicaragua, El Diablo. The community sits in the mountains and is made up mostly of medium-sized farms of 20 hectares or more, growing food crops alongside coffee. They produce some of Nicaragua’s best coffee and farm with care for the land: treating wastewater, using coffee pulp as fertiliser and planting living windbreaks around the farms.

From Brazil, Chácara Santo Antônio in the Mogiana region. The farm sits in a well-preserved nature reserve, home to maned wolves, toucans and jaguars. Andrea Costa runs it today. Her father, Décio, started exporting coffee in the 1970s and was an early adopter of new varieties and processing methods. Andrea and her daughter Bruna now pair producing fine coffee with work to protect the region around them.