terra — Our Signature Coffee The next chapter of our signature coffee. terra is an evolving expression of the coffees we love to roast and drink. Two origins, brought together with one purpose: to create a balanced, delicious espresso for everyday moments. Chapter Two: Volcano × Nyota Colombia • Kenya Bright, juicy and sweet, with notes of citrus, dark fruit, caramel and chocolate. Freshly air roasted in small batches at our Glenfield micro-roastery. Chapter Two — Volcano × Nyota For Chapter Two, terra travels from the high-altitude coffee farms of Nariño, Colombia, to the Central Highlands of Kenya. Volcano — Colombia comes from Nariño, one of Colombia’s highest-altitude coffee-growing regions. Cooler growing conditions and volcanic-ash-rich soils help create a coffee with notes of mandarin, grapefruit, floral, caramel and fig. Nyota — Kenya means “Star” in Swahili. It is a washed regional selection from smallholders across Kenya’s Central Highlands, with notes of grape, raisin, milk chocolate and almond. Together, they create the Chapter Two expression of terra: bright fruit, layered sweetness and a smooth chocolate-caramel finish. In the Cup BRIGHT • JUICY • SWEET Citrus — bright and lifting Dark Fruit — juicy and complex Caramel — smooth sweetness Chocolate — rounded and comforting How We Roast It We roast terra for espresso first. Using our air-roasting process, each batch is roasted in small quantities with the aim of creating sweetness, balance and clarity — whether you're drinking it as an espresso, long black or with milk. Specialty grade • Air roasted • Small batches The terra Idea terra isn't one fixed blend. Each chapter brings together two origins, allowing the coffee to evolve throughout the year while keeping the purpose the same: a coffee-first, balanced and approachable espresso that we’re proud to serve every day. Two origins. One purpose. Made for little moments that feel big.
