Copenhagen Coffee Lab

"Almíbar" means syrup: a rounded, sweet, creamy filter coffee with a bright floral edge. The house favourite for something easy with character.

Maple syrup, Roasted almonds, Dried apple

A juicy, nuanced Kenyan from the slopes of Kirinyaga with very bright acidity and a long, soft finish. Roasted for filter.

Blackberry pie, Plum sorbet, Vanilla cream

A classic, sweet and balanced Brazilian espresso with chocolate and dried fruit. A best-seller.

Caramel, Cookie dough, Redcurrant

A velvety Bourbon espresso from Finca Ceylan in the Atitlán highlands, a reliable favourite year after year for its layered, heavy-bodied profile.

Pistachio, Caramel, Blood orange

A silky, dessert-like washed Bourbon: red grape and pink apple over cream-pastry sweetness and chocolate syrup. Roasted for filter.

Profiterole, Pink apple, Hazelnut

A silky washed Ethiopian with deep dark-berry sweetness: apricot and chamomile in the aroma, blackcurrant and plum yoghurt in the cup, caramel and a marshmallow-like finish. A richer take on the classic floral profile. Roasted for filter.

Plum yoghurt, Blackcurrant, Chamomile

An organic Peruvian espresso: milk chocolate and pecan sweetness lifted by a crisp malic acidity. Clean and rounded alone, and holds its character in flat whites and cappuccinos.

Milk chocolate, Pecan, Red apple

The organic Negrisa lot roasted for filter: soft and balanced, with milk chocolate, pecan and a gentle apple acidity.

Milk chocolate, Pecan, Red apple

Honduras and Peru blended for a smooth, medium-heavy espresso with very low acidity. The roast development is tuned to extract easily anywhere, including bean-to-cup machines.

Chocolate, Walnut, Caramel

A crowd-pleasing organic espresso built with the Proexo exporting partnership: sweet, nutty and relaxed.

Marzipan, Dark chocolate, Pine nuts

A balanced CO2-decaffeinated Brazilian with milk chocolate, cashew and soft citrus acidity, roasted for both filter and espresso.

Chocolate, Grape, Cashew