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Jubilee Garden - coffee & wine Coffee - Wine - Microbakery

『Las Flores de Café』A seasonal selection from small producers across the Huista region of Guatemala, by La Cabra Moving ...
30/09/2026



『Las Flores de Café』

A seasonal selection from small producers across the Huista region of Guatemala, by La Cabra

Moving through a liminal space between ripe red berries and dark chocolate, with raisins lingering underneath

Huehuetenango, Guatemala
1,650 masl · Caturra, Catuai & Bourbon · Washed

Available now

< Closed for Space Refresh >1–10 SEPTEMBERWe’ll be closedto refresh our space andmake a few changes behind the scenesBef...
20/08/2026

< Closed for Space Refresh >

1–10 SEPTEMBER
We’ll be closed
to refresh our space and
make a few changes behind the scenes

Before we close, enjoy 15% off
all retail coffee & w**e until 30 August

Summer has been good to us. Thank you for dropping by and making the space feel lived in. It’s been a lovely few months, and we’ve really enjoyed having you around

See you again from 11 September

We’ve upgraded our Uji matchaSame farm. Higher gradeA creamier cup with gentle nuttiness, subtle seaweed notes, and a so...
03/07/2026

We’ve upgraded our Uji matcha

Same farm. Higher grade

A creamier cup with gentle nuttiness, subtle seaweed notes, and a soft roasted finish. Full-bodied, yet clean, with a long, delicate sweetness

100% Uji-grown, stone-milled matcha from a tea producer with over 180 years of craftsmanship

Slowly ground in Uji at 30–40g per hour, preserving its colour, aroma, and character

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Whisk vigorously, drawing air from the surface with controlled “W” motions. Fully dissolve the matcha while gently aerating it into a fine, silky microfoam

As the texture tightens and bubbles become almost imperceptible, lightly lift the whisk to refine the surface into a smooth, mirror-like finish

Served with warm/iced milk or oat

We are so excited with 𝙂𝙍𝙀𝙔𝙏𝙊𝙉𝙀 𝘾𝙊𝙁𝙁𝙀𝙀 . Built upon years of expertise behind the bar, they have transitioned their focu...
11/06/2026



We are so excited with 𝙂𝙍𝙀𝙔𝙏𝙊𝙉𝙀 𝘾𝙊𝙁𝙁𝙀𝙀 . Built upon years of expertise behind the bar, they have transitioned their focus to the roastery recently. Their approach is simple: to celebrate the inherent terroir of each origin

They believe coffee should be an effortless pleasure. By carefully roasting to highlight natural sweetness and balance, they let the bean speak for itself. Smooth, approachable, and always consistent

Come & take a bag home to experience the culmination of their craft in your own cup

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What we shocked up -

ETHIOPIA | Megadu | Natural 74112 & 74110
ETHIOPIA | Lalesa | Anaerobic Natural Heirloom
EL SALVADOR | Finca Los Naranjos | Anaerobic Natural SL-28
KENYA | Kii AA | Washed SL-28 & SL-34
COLOMBIA | Los Aguacates | White Honey Geisha
PERU | Ebert Huaman Villegas | Washed Geisha
PANAMA | Chevas Estate | Washed Geisha

< Cold Brew Coffee >We refine the profile of our cold brew through a structured blending ratio,60% Fruity bean - Establi...
25/05/2026

< Cold Brew Coffee >

We refine the profile of our cold brew through a structured blending ratio,

60% Fruity bean - Establishing the foundation for acidity and bright aromatics
20% Nutty bean - Enhancing the body for a more stable, grounded mouthfeel
20% Funky bean - Adding a deliberate kick to provide character and complexity

Coffee-to-water ratio 1:10

Rather than relying solely on the clock, we determine the optimal finish point by taste. Monitoring the development through iterative sampling

Post-extraction, water dilution is key to ensuring the intensity of the “kick” aligns perfectly with the clarity of the base profile. Similar to how a splash of water unlocks hidden aromatics in a cask-strength wh**ky, the final dilution is the moment this blend’s true character fully reveals itself

Serving the coffee with a huge cube ice in case melted ice diluting the coffee

available now

We’re very excited about our latest house espresso, a honey-processed Pacamara from , and beautifully roasted by Grown...
19/03/2026



We’re very excited about our latest house espresso, a honey-processed Pacamara from , and beautifully roasted by

Grown at Finca Santa Rosa in the highlands of Chalatenango, El Salvador, this renowned farm is run by the Rivera family and is celebrated for its multiple Cup of Excellence wins. With a strong focus on Pacamara, the farm showcases both terroir and processing at an exceptional level

In the cup, expect vibrant blood orange and w**e-like notes, layered with super floral aromatics and honeyed sweetness, finishing with a touch of chocolate. A full-bodied, smooth, and memorable espresso driven by rich sweetness

This is the final project prepared to celebrate our 3rd anniversaryThis series project would never have felt complete wi...
25/02/2026



This is the final project prepared to celebrate our 3rd anniversary

This series project would never have felt complete without .coffee being part of it. The past three years would have been much tougher without their continuous support. We truly feel grateful and fortunate to have worked closely together

For this collaboration, we selected a very special and remarkable coffee — supported by a dedicated roasting profile, custom-designed wooden packaging, and a limited retail box release

Retail boxes are now available
The coffee will be served on bar once it has fully rested

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Coffee Info

ORIGIN | Quindío, Colombia

PRODUCER | Jairo Arcila, Finca Santa Monica

VARIETY | Castillo

PROCESS |
Dry Anaerobic Fermentation - Coffee cherries are sealed in oxygen-free tanks for approximately 72 hours

Yeast Inoculation - W**e yeast is introduced during fermentation. It breaks down sugars into aromatic esters, developing a complex, w**e-like character

Honey Finish - After fermentation, the cherries are pulped while retaining the mucilage. The beans are then dried on raised beds, locking in a rich, honeyed sweetness

TASTING NOTE |
Think Dash Peach, Apricot, Cocoa, Red W**e, Fruit Liqueur

For our 3rd anniversary, it is our honor to work with , who has helped us to source and roast a special lot coffee to m...
31/01/2026



For our 3rd anniversary, it is our honor to work with , who has helped us to source and roast a special lot coffee to mark this milestone

We believe in time—letting coffee speak without excess, balancing science with purity, and honoring the craft of the farmers behind every cup

Retail bags have been released,
and the coffee will be served once it has rested well

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BEAN INFO

This SL28 coffee comes from in Huila Colombia, produced by the innovative farmer Edinson Argote , widely known for his precision-driven fermentation techniques and experimental processing

The highlight of this coffee is its Advanced Natural process — a highly controlled, multi-stage fermentation designed to enhance sweetness and aromatic complexity while maintaining clarity,

- Fully ripe cherries are hand-picked
- Anaerobic fermentation in sealed tanks
- Partial sun-drying until moisture reaches 15–20%
- Rehydration followed by yeast inoculation and mosto fermentation (up to 248 hours at controlled temperatures below 25°C)
- Gradual, temperature-controlled drying (40°C → 35°C)
Stabilized and stored in protective bags to preserve quality

TASTING NOTE
Cherry Twizzlers, blueberry candy, bright and lively citrus-like acidity, with a creamy, smooth texture

22/01/2026

Our signature Chiffon Cake
soft, fluffy, airy

pure flavor from real ingredients
no chemicals, no artificial additives

made with care
no mass production

sliced available in-store
order a whole online

We are going to have a winter break—————————CLOSED12 Jan - 23 Jan—————————Thank you for all the love over the past few m...
05/01/2026

We are going to have a winter break

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CLOSED
12 Jan - 23 Jan
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Thank you for all the love over the past few months

You keep showing up,
pushing us a little further each month

We’ll keep moving forward,
as promised

Address

12a Birmingham Road
Sutton Coldfield
B721QG

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