Tips on Choosing Coffee
Washed Coffee
Is the process of removing the coffee cherry before the beans are dried.
once harvested the outer fruit is removed and the beans are fermented in water tanks to break down anything remaining. The beans are then washed clean and dried.
Expect: Clean, crisp flavours, Bright acidity, Lighter body
Natural coffee,
is the process of drying the whole coffee cherry before removing the fruit.
The cherries are dried in the sun for several days leading to a process that naturally ferments around the bean before being removed.
Expect: Fruity and sweet, Full-bodied, Richer texture
There are also more many more processing methods such as Anaerobic fermentation or Honey processed
Single Origin
Means just that, the coffee is from one origin, it could be a collection or many farms, co-operatives or a single estate.
Blend
Different beans come together, from different origins or processes to enhance the cup.
Tasting Notes
Tasting notes act as a guide to some of the flavours we are tasting in the coffee here at the roastery. Things like Juicy or light might refer to the body of the coffee and how it feels on the tongue. Acidity might be lime or citrus and chocolate and nuts are comparisons of fruits or food we have had before.
Roast Level
We roast coffees between light and medium here at small facet with an aim to get the most flavour from the coffee that honours the work of the farmers in the cup. We don’t do strong, normal coffee. (heavy roasted). Expressive and considered is more our bag.
We only source from ethical, relationship-driven green coffee partners—including Falcon Coffees, Omwani, and Equatorial—who put farmers first.
By partnering with brokers that prioritize transparency over traditional commodity trading, we ensure our coffee supports community upliftment and ecosystem protection across the globe:
Hot Tips For brewing
Let your coffee rest for 7–14 days after roasting. Like a disco nap, a little downtime helps the gases from roasting mellow, which can support better extraction and a cup with more clarity and less volatility.
Grind your coffee fresh to help preserve its lovely aroma compounds and avoid the stale, left-out-all-day sandwich effect. A burr grinder gives you a more uniform grind, helping you get the best possible extraction from your coffee.
Weigh your coffee, water and brew to take the guesswork out of a good cup. As a guide, use 60 g of coffee per litre of filtered water. For filter coffee, we recommend a 16:1 water-to-coffee ratio; for espresso, a 2:1 ratio. These are separate ways of expressing a brew recipe, so use the ratio that suits your method.
Water makes up most of your cup, so try filtered water rather than water straight from the tap, and avoid mineral-heavy bottled water. For better extraction, aim for a water temperature of 93–96°C.
Keep your coffee sealed and away from direct sunlight and heat to help keep it at its best from morning to night.
