The Maillard Project

05/07/2026

Monday mornings call for a slower start

A fresh pour over, a quiet moment, and the week begins just right🤎

30/06/2026

Morning ritual🤎

Beans in, grinders dialled, espresso flowing.

See you soon

28/06/2026

From July 1st, we will be adjusting our dine-in and takeaway coffee prices by an additional 30 cents.
This change comes in response to the recent increase by 4.75% in the National Minimum Wage.

We understand that price increases are never easy, but they are necessary to ensure we can continue to pay our team fairly, uphold our standards of service, and maintain the quality you’ve come to expect from.

Despite these changes, we remain committed to offering the delicious taste of different single-origin and exotic coffees at no extra charge through our grinder.

If you have any questions, feel free to reach us out. We deeply appreciate your continued support and understanding.

21/06/2026

Region: Colombia Trujilo
Variety: Java
Process: Natural
Lemon. Pink grapefruit. Milk chocolate. Spicy plum

Café Granja La Esperanza is one of Colombia’s most renowned coffee producers, with a legacy dating back to 1945 when it was founded by Juan Antonio Herrera and Blanca Ligia Correa. Today, the family operation spans five farms Cerro Azul, Las Margaritas, La Esperanza, Potosí, and Hawaii and continues to push the boundaries of coffee cultivation and processing in Colombia.
Known for their commitment to innovation, the CGLE team has pioneered the adaptation of exotic coffee varieties to the Colombian landscape through advanced grafting techniques and meticulous agronomic research. Their ongoing work focuses on strengthening Gesha root systems using varieties such as Sudan Rume, Yellow Bourbon, and Laurina, ensuring both resilience and exceptional cup quality.

This particular lot comes from Cerro Azul, the most celebrated of the CGLE farms. Situated at elevations between 1,700 and 2,000 metres in Colombia’s Western mountain range, Cerro Azul benefits from a unique microclimate where cool Pacific air meets warmer valley currents. Combined with rich volcanic soils and the farm’s proximity to the equator, these conditions create an ideal environment for cultivating Gesha coffee with remarkable complexity and elegance.

After careful hand selection, the cherries are depulped without water and dried using a combination of patio and mechanical methods to carefully preserve clarity and balance in the cup. The result is a beautifully clean and expressive Gesha, showcasing vibrant florals, refined sweetness, and the distinctive character that has made Cerro Azul one of the world’s most respected coffee farms.

11/06/2026

POV: One of us is working

The other one is just here for moral support🤫

10/06/2026

08/06/2026

Due to a scheduled power outage, we will be closed this Wednesday, 10 June(tomorrow)

Before you start worrying about your morning coffee, don’t worry we ve got you covered.

For one day only, we’ll be taking over the Guest Bar at Coffee Anthology, serving the same coffee, with the same team, just from a different counter.

Follow the map and come find us at Coffee
Anthology.

We’ll be back to normal trading on Thursday.

See you there!

04/06/2026

Day to day sensory training is an essential part of becoming a better barista.

While taste often gets the spotlight, aroma plays a huge role in how we experience coffee. This week, the team spent some time training our noses using the Aroma Kit, identifying and recognising different aromas to build a stronger sensory memory.

The more we train our senses, the better we become at understanding coffee, communicating flavour, and creating a more consistent experience in every cup.

Always learning!!

31/05/2026

Every week before shipping day ☕📦

Behind every bag of coffee is a whole lot of QC, organising, packing, and making sure everything is ready to go.

From cupping and checking roast consistency to sorting coffees and prepping orders, this weekly routine is a huge part of what happens behind the scenes at the roastery before coffees head out the door.

A lot of care goes into every bucket, every bag, and every order all to make sure the coffees arriving at your home or café are tasting exactly the way we want them to🤍

24/05/2026

Region: Ethiopia Sidama
Washing Station: Yaye
Variety: 74158
Process: Natural Special Prep
Elevation: 1995 - 2300 masl
Taste like: Floral. Blueberry. Mandarin. Bergamot

The Yaye Washing Station, established in 2021 in Ethiopia’s Sidama region, is driven by a strong commitment to quality, innovation, and traceability. The Odakko Project is the result of four years of collaboration between Testi Coffee and Cafe Imports, created to showcase a highly intentional, single-variety coffee with a unique flavor profile. This exceptional lot was produced by 50 smallholder farmers from the neighboring villages of Yaye and Chericho, growing the 74518 variety at elevations between 2,150 and 2,300 MASL.

At Yaye, meticulous attention is given to every stage of processing. The station is equipped with pristine washing facilities, fermentation barrels, and extensive raised drying beds designed to preserve quality and consistency. To minimize defects and ensure clean flavor expression, all equipment and processing areas are carefully sanitized, and cherries are washed using potable water rather than river water.

For the Odakko Project, cherries were harvested over four days and carefully selected to a strict standard of 95% fully ripe and 5% overripe fruit. The coffee was dried slowly on raised beds under shade nets in areas with cooler temperatures and higher airflow, extending drying time to around 28 days for optimal flavor development. After drying, the coffee rested for six weeks before milling in Addis Ababa.

This deliberate and carefully controlled process results in a vibrant cup profile with jammy red fruit, dark chocolate sweetness, and refined red wine-like acidity, reflecting both the precision of processing and the dedication of the farming communities behind it.