Catalyst

A blend of natural Brazilian and washed Colombian beans delivering chocolate-covered hazelnut flavours alongside bright citrus notes and lingering sweetness. Recommended for espresso. Source: catalyst.coffee

Milk Chocolate · Maple Syrup · Sugarcane

Catalyst's Halloween blend. Jairo Arcila's Castillo is co-fermented with red fruits and wine yeast for 72 hours, bringing strawberry, cherry and pomegranate; Bankilal from Chiapas adds citrus, dark berries, caramel and a creamy weight. Bright and juicy up front, getting heavier and sweeter as it cools. Built for filter and espresso.

Strawberry · Cookie dough · Black cherry

A lactic-fermented Rwanda Red Bourbon paired with a natural Catimor from Yunnan, opening with vivid red fruit and florals and finishing with refined sweetness. Suited to filter and espresso. Source: catalyst.coffee

Red Currant · Shortbread · Pineapple Puree

An all-Brazil espresso blend of two naturals: one built on chocolate, hazelnut and caramel for body, the other brighter with citrus and red fruit. Smooth, creamy and rounded, with enough lift to keep the cup lively.

Cherry · Milk chocolate · Hazelnut

A full-flavoured decaf blending Colombia's Popayan Reserve with a multi-varietal Guatemalan lot, sugarcane-decaffeinated to preserve complexity. Suited to espresso and filter. Source: catalyst.coffee

Caramel Fudge · Praline · Quince · Creme Brulee

Catalyst's espresso blend. Mexico Huipil is shade-grown Typica and Bourbon from Mazatec family farms in the Oaxaca highlands; the Huila component comes from women farming small, high plots of Castillo, Bourbon and older regional varieties. Red-fruit brightness and a snap of citrus over steady sweetness.

Dark chocolate · Cherry · Demerara sugar

Two Colombian Castillos processed in very different ways: Jairo Arcila's dragonfruit co-ferment brings vivid tropical fruit and confectionery sweetness, while honey-processed Las Planadas adds syrupy body, caramel and dense red fruit. Expressive, juicy and surprisingly clean, with a silky body and long sweet finish.

Dragonfruit · Bubblegum · Celeste fig

Jairo Arcila's peach co-fermented Castillo brings saturated stone fruit and candy-like sweetness; Uganda African Moon, a Rwenzori natural, grounds it with dark cherry, plum, cacao and syrupy body. Juicy up front, building into something richer.

Bellaire peach · Black cherry · Cacao nibs

A pairing of an experimental mosto-fermentation decaf with a precisely processed washed Castillo, delivering layered fruit-forward notes with honey sweetness. Source: catalyst.coffee

Strawberry Milkshake · White Peach · Acacia Honey

Uganda's Bukonzo Dream lends intensity and depth to Colombian Typica Virtuoso from Nogales Farm, balancing power with floral complexity. Source: catalyst.coffee

Chocolate dates · Agua panela · Black plums

Two processing philosophies from Nogales Farm in one blend — a controlled washed Geisha for clarity and florals, and an extended-fermentation Pink Bourbon for raspberry and creamy chocolate depth. Filter-optimised. Source: catalyst.coffee

White Lilies · Doughnut Peach · Raspberry Tea