3s...Coffee Roaster

The "Gogo no Kutsurogi" house blend of Guatemala, Brazil and Vietnam. A bittersweet, refreshing grapefruit acidity over rich cacao and a deep aroma: made for an afternoon break.

Grapefruit, cacao, deep aroma

A natural Brazil from Sul de Minas, Mogiana and the Cerrado, and one of the shop's best sellers. The mild bitterness of high-cacao chocolate with a thick, syrupy sweetness and no rough edges.

High-cacao chocolate, syrupy sweetness

Large screen-19 beans left to over-ripen on the tree until the cherries turn dark red to black ("boia") before picking. Glossy and sweet-smelling, like caramel sauce scorched with a torch: sweet and bitter at once.

Burnt caramel, sweet, bittersweet

Decaf made from Colombian Supremo arabica rather than cheap filler beans, with 99.9% of the caffeine removed. Full enough not to taste "missing" anything, with a bitter-chocolate flavour.

Bitter chocolate

A farm in the Sierra Nevada whose owner loves Kyoto so much he named it after the city, roasted and sent back from Kyoto. Clean, with a smooth body and a refined, elegant cup.

Clean, smooth body, refined

A project coffee supporting the protection of wild jaguars, an endangered species whose jungle habitat is shrinking. Honey-processed, with a balanced combination of acidity and sweetness and an easy mouthfeel.

Balanced acidity, sweet, easy-drinking

Rare Bourbon grown, harvested, dried and shipped entirely by the farm itself. Tropical strawberry and berry acidity in a full-bodied, juicy cup: the juiciest of the twenty coffees in the shop.

Strawberry, berries, juicy, full body

A Grade 1 washed lot from Shantawene in Sidamo, named for the "mocha" flavour once traded through Yemen's port of Mocha. Sweet and mellow like maple syrup, with a refined, elegant aroma.

Maple syrup, mellow, elegant aroma

A Grade 1 natural from smallholders around Konga in the Gedeo zone, on fertile red clay at 1,750-2,300 m. A fresh, cream-cheese acidity with cacao bitterness and a mellow mouthfeel: the shop likens it to tiramisu.

Cream cheese, cacao, tiramisu

A strictly-hard-bean, all-Caturra lot from Finca Pampojilá above Lake Atitlán. Bursting with peach and the sweet acidity of tropical fruit, with a calm, pleasant aroma.

Peach, tropical fruit, sweet

A specialty Mandheling grown on volcanic-ash soil and harvested twice a year. A wild, punchy bitterness gives way to grapefruit-like citrus and a dry, straw-like finish.

Wild bitterness, grapefruit, dry straw

Only coffee grown inside the Coffee Industry Board's designated Blue Mountain area may carry the name. The famous "golden balance" of acidity, bitterness, aroma and sweetness, with an elegant floral aroma and a smooth, easy finish.

Floral, smooth, balanced

A Grade 1 lot from the Mandalay region, part of Myanmar's fast-improving specialty coffee. Sweet satsuma-mandarin flavour and aroma with raspberry, and a soft, gentle mouthfeel.

Satsuma, raspberry, clean

From the shade-grown slopes of Volcán Barú in Boquete, where slow ripening builds a distinctive cup. A firm body with bright, orange-juice acidity and a clean, balanced finish. Roasted to order in 100 g steps at any level from cinnamon to French; city roast recommended.

Orange juice, firm body, clean

Sigri Estate was planted in the Wahgi Valley in the late 1950s, at 1,600 m on volcanic sandy soil. Ripe cherries are hand-picked, fermented a day longer than usual (four days), sun-dried for ten and hand-sorted twice. Bright lemon and lime acidity in a light cup.

Lemon, lime, light

Hand-picked, sun-dried and machine- and hand-sorted in Chirinos, Cajamarca, where the original Typica still makes up most of the crop. Gentle citrus acidity with a dense, chocolatey sweetness and body. Sold until the lot runs out.

Gentle citrus, chocolate, rich

Arabica from a single farm around Da Lat, where cool air and rich soil at about 1,500 m suit the plant. A juicy acidity like red-wine sangria packed with fruit, sweet fruity aromatics and a gentle, toasty bitterness.

Sangria, red fruit, sweet fruity aroma