But unlike wine, it is not a matter of just opening the bottle.

Good coffee starts long before it reaches the café. It begins with where and how it is grown, the variety, the harvest and processing, before passing through the hands of the roaster and finally the barista. At every stage there is an opportunity to bring out more of what is naturally there.

We work with Dawn Patrol, our neighbours quite literally, who roast just a few metres from where you sit to enjoy your coffee and crumpets.

Our house coffee is generally Toucan or Cheetah, built around the same origins and flavour profile throughout the year, while the individual coffees change as new harvests arrive.

Alongside the house coffee, we serve rotating single origins that let us explore some of the more distinctive flavours coffee has to offer. And if caffeine isn’t your thing, we have a lovely decaf too. Decaf should still taste like really good coffee.

From roasting through to brewing, the aim is the same: to bring out the sweetness, balance and character already present in the coffee, whether you drink it black or with milk.

Coffee is an agricultural product. Like wine, fruit or vegetables, where it’s grown, when it’s harvested and how it’s handled all shape how it tastes.

That’s what keeps it interesting.