The Mill

The Mill's signature espresso blend: heavy-bodied and syrupy, chocolate-forward with a floral lift in the finish, dialled for consistent bar performance.

Syrupy, chocolate, floral finish

A community lot traceable to four small farms in Popayán, Cauca, processed at a central mill that sorts cherry by pH, Brix and acidity, ferments it in sealed bioreactors and dries it as a honey in solar dryers at 30–35 °C. Yellow peach, sweet orange cream, hard candy and vanilla cake.

Yellow peach, sweet orange cream, hard candy, vanilla cake

A washed lot from the Ena factory in Embu, on the eastern slopes of Mount Kenya. Cherry delivered daily by members is sorted, pulped, fermented overnight, washed and dried on raised beds for two to three weeks. Pink grapefruit, kiwi, cherry and sweet almond.

Pink grapefruit, kiwi, cherry, sweet almond

A blend of washed and natural African coffees, one of The Mill's first formulated blends after a decade of offering only single origins. A bright daily cup with tropical fruit, dew and bright florals.

Tropical fruit, dew, bright florals

A medium-bodied blend of coffees grown by women producers, balancing approachability with complexity: dark chocolate, cherry, apple and citrus.

Dark chocolate, cherry, apple, citrus

The Mill's Swiss Water decaf blend: medium-bodied, with ripe plum sweetness and a rich chocolate finish.

Ripe plum, chocolate