Elephant House
Chocolate Cake, Berry Jam, Vanilla.
Thoughtfully sourced, expertly blended. A bold, no-nonsense, natural Brazilian perfectly paired with a rich, chocolatey Colombian punch - a full-bodied feel, and mellow low acidity, with beans only ever sourced from trusted Brazilian and Colombian partners.
Our house has won two golden stars at the Great Taste Awards 2025 - certified as above and beyond delicious.
This is our HOUSE offering - the very same beans we use in the grinders in our shops.
Producer - Hand selected lots from individual farms.
Region - Alta Mogiana + Huila, Colombia
Altitude - 1200-2000Masl
Varietal - Mixed
Process - Natural/Washed
Roast Level - ◉◉◉◉◎
Temp: 93 °C
Pressure: 9 bar
Ratio: 1:2.25 (20 g in → 45 g out)
Time: 27–30 s
Steps
- Grind – Fine, like caster sugar.
- Dose & tamp – 20 g coffee, even and firm tamp.
- Pull shot – 45 g yield in ~28 seconds.
- Serve – Smooth, chocolate-rich espresso with berry jam sweetness and a creamy vanilla finish.
Ratio:18 g coffee → 280 ml water (≈1:15.5)Temp: 94 °C
Grind: Medium (a touch finer than table salt)
Total brew time: 2:45–3:15
Steps
- Prep – Rinse filter with hot water, discard rinse.
- Add coffee – 18 g ground coffee in brewer.
- Bloom – Pour 50 ml water, let sit 30 s.
- Pour – Slowly add the rest (up to 280 ml) by 1:45.
- Wait – Let it drain; finish around 3:00.
- Swirl & sip – Expect a rich chocolate base, jammy sweetness and a smooth, creamy finish.
- We recommend consuming the coffee within three months (unopened).
- Once opened, we recommend using within 7 days.
- Store in a cool, dry place.
Ships within 1-3 working days.
This coffee is our coveted two star
Coffee Origins
ALTA MOGIANA, BRAZIL 60%
The Mogiana Region, spanning São Paulo and Minas Gerais, is famed for its rich soils, high altitudes, and mild climate—perfect for coffee cultivation. Mogiana is known for smooth, chocolatey flavours and gentle acidity.
HUILA, COLOMBIA 40%
Nestled between the towering Andes and the Magdalena River, Huila’s rich volcanic soil and perfect year-round climate produce some of Colombia’s most celebrated coffees. Expect vibrant sweetness, juicy fruit notes, and a beautifully balanced cup that shows off why Huila is a world favourite.
Process
Natural / Dry Processed (Brazil)
The natural, or dry, process is the oldest way to process coffee and brings out a bean’s sweetness and depth. Whole coffee cherries are dried under the sun, letting the fruit’s sugars soak into the bean. Once dried, the outer layers are removed. This method gives the coffee a bold, fruity flavour and a rich, full body
Washed (Colombia)
The washed process is all about clarity and brightness. After the cherries are picked, the fruit is removed before the beans are fermented and thoroughly washed to strip away any remaining mucilage. This clean processing highlights the bean’s natural characteristics, producing a cup that’s crisp, vibrant, and full of sparkling acidity.
Smallholder Farmers in Alta Mogiana + Huila Colombia produce this coffee.
Some of the producers
Jose Carlos Alves Pinto, São Sebastião do Paraíso
José and his brothers have 4 farms in São Sebastião do Paraíso. In the 1990s, the brothers invested in technology with an aim to increase the cultivated area and renovate their crops (more adequate spacing, systematization, new varieties). Their focus at the moment is an improvement in business management, and investing in processes, people and optimization to increase sustainability and excellence in the cup.
Marcio Martins Ferreira, Fazendas Monte Alto & Mimosa
Marcio has two farms in Pedregulho, Mogiana. He started his first coffee crop at his father’s estate in 1983, which was dominated by dairy farming. The results from coffee over time meant that Marcio could leave behind the milk production of his father and focus solely on coffee cultivation, which has become the primary income for the family ever since.