Blank Rounds Decaf Coffee Beans

We offer specialty coffee capsules as well as specialty coffee beans with various grind type options to help you get your ammunition for your day.

Our beans are locally sourced in three major locations:

TANZANIA - MBINGA

Mbinga is the most Southern coffee producing area in Tanzania. The region produces 6-14,000 metric tonnes of arabica. The varietal is Bourbon, Kent, Blue Mountain and Typica. The coffee is graded AA and is fully washed in processing. Featuring an aroma of chocolate biscuit, vanilla and stonefruit. In the cup you will experience a smooth body, and a good balance with the flavour profile of cocoa and green grapeskin with a crisp acidity on cooling.

Region: Mbinga, Tanzania
Varietal: Bourbon, Kent, Blue Mountain and Typica
Process Method: Fully washed
Aroma: Chocolate biscuit, vanilla, stonefruit
Flavour: Cocoa and green grapeskin
Body: Smooth but a drying finish
Tasting Notes: Cocoa and green grapeskin

COLOMBIAN – POPAYAN RESERVE

Harvested from various small lot holders, usually smaller than 5 hectares each. The Cauca region boasts the bean varietals Castillo, Variedad and Columbia Caturra, Catimor and Typica. These small farms in the Cauca region produce cherries grown on undulating hills in the fertile volcanic soil of the Andes. All cherries are handpicked and pulped and washed on the farms. The consistant climate helps create excellent coffee-growing conditions. This varietal creates a coffee profile of chocolate, tropical fruit and caramel..

Region: Cauca
Varietal: Castillo, Variedad and Columbia Caturra, Catimor, Typica
Grade: AA
Process Method: Fully washed, sun dried
Profile: Chocolate, orange, tropical fruit and caramel          
Aroma: Sweet, winey, dark chocolate
Flavour: Fruit-forward, caramel, chocolate, nutty
Body: Medium bodied, soft
Acidity: Complex, citrus, winey acidity
After Taste: Pleasant, sweet, chocolate

The crop management, harvest and post harvest procedures are carefully managed with sustainable planting techniques and natural processing. All beans are selectively hand-picked, and only beans at their peak ripeness are harvested.

Unique and exotic flavours are created through strict control of temperature, light and time. Anaerobic fermentation, African drying beds and resting of the yellow catuai coffee bean variety produces extremely sweet notes of chocolate and plum.

Region: Fazenda, Jaguara
Varietal: Yellow Cautai
Process Method: Natural
Profile: Apricot, sugar and citrus       
Flavour: Sweet nutty flavour
Body: Smooth buttery, creamy body
Acidity: Low acidity
After Taste: Bitter-sweet with a chocolaty aftertaste
Tasting notes: Extremely sweet, chocolate & plum.

Yes! We roast our beans in our local roastery in Auckland, New Zealand.

Our pods may take up to 15 seconds to extract, as they are developed to deliver the barista experience – that is, full crema in every shot.

PRO TIP: Give each pod a good shake before popping it into the machine.

For our aluminium pods: Separate the lid from the used pod, rinse clean and dry before popping these into the recycling bin.

For our home-compostable pods: These can be thrown in the rubbish bin, or pop it into your garden to give it a new life!

All you have to do is find your favourite coffee, click the option to subscribe, set your delivery frequency and save 10% on your regular reorders + get free shipping!

AUCKLAND: 1-2 days
NORTH ISLAND: 2-3 days
SOUTH ISLAND: 3-5 days

INTERNATIONAL: Allow up to 2 weeks for delivery

NOTE: Expect delivery delays during public holiday periods.