Bestseller

Article

Article

Dark chocolate, maple, raisin

Roasted for espresso and filter brewing, Article i our house coffee – a high performing, consisten t blend offering reliability and a satisfying, classic flavour profile.

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  • Our whole bean coffee is nitrogen flushed to prolong freshness.
  • 250g bags made from post-consumer recycled plastic.

Product information

With each iteration of Article, we aim to compose a coffee that has great balance, packed with classic coffee characteristics whilst retaining a sweet, clean finish.

For filter brewing we recommended using 70g of coffee per litre of water. For espresso brewing we recommend a dose of 18g pulled to 36g in 30 seconds. This coffee balances very well with milk.

Article 1 – Fazenda São Domingos, Brazil

Owned by Marco Antonio Guardabaxo, Fazenda São Domingos is located in the hills of Mococa (Mogiana), in the north of São Paulo State in Brazil, and was established in the 1960s. The terrain at altitudes between 810 to 1,100 metres allows the cultivation of different varieties of coffee (Yellow Catuai, Catucai, Obatã, Acaiá, Arara & Rubi) on the flat plains of the farm, with the cultivation of eucalyptus trees on the slopes.

Between the rows they sow a mixture of seeds for ground cover crops, including Buckwheat, Turnip Forage, Rattlepods, Millet, Brachiaria Ruziziensis and Congo Grass. The farm has 80 hectares of conservation and preservation land.

The farm has a complete wet and dry milling infrastructures, with modern technology, giving the farm the possibility to execute a varied range of processing methods. Throughout the fields, drip-irrigation systems have been installed to ensure uniform irrigation of the trees and thus consistent quality. All young trees up to the age of 6 years or a size of less than 1.5 meters are harvested manually, the older trees are harvested mechanically, but still selectively.

This selective harvesting is usually done in two passes. In the first harvesting phase, the machines are adjusted to reach only the outermost point of the coffee plant, where the fruit normally ripens first. In the second pass, it is then adjusted to harvest the remaining fruit. Varieties are kept separate, with this lot being comprised of 100% Acaiá coffee.

At Fazenda São Domingos there is a total of about 9,000 square metres of drying terraces where the seeds are dried for between 10 and 15 days. They are then finished off in 8 dryers to achieve the ideal residual moisture. For storage, 8 wooden silos with a capacity of about 2,500 bags are available. In these silos, the coffee usually spends 4-6 weeks before it is later moved to a warehouse for dry-milling.

It is our second year working with this farm and when making selections from the latest harvest we found the same variety and processing combination to be the most delicious.

Article 2 – Peñas Blancas, Colombia

8 farmers in the town of Pitalito in Colombia’s Huila department contributed to this outturn of Peñas Blancas, which is just one of several community coffees that we buy through our exporting partner in Colombia, Caravela. Typically they are tending to a mixture of cultivars, namely Caturra, Castillo and Variedad Colombia, which are planted amongst various shade trees like walnuts, ice-cream bean trees (Guamo), Cachingo and various fruits like citrus and avocadoes.

Fertile soils with volcanic ash deposits coupled with the high altitudes, quality varieties and agronomical training and support from Caravela all lead to a community reliably producing clean, sweet lots that we feel make for very juicy, complex cups. Each farmer may practice variations on fermentation, size of batches and for different periods, so we can’t be hugely specific with any fermentation details here. Some of them then use raised beds in a polytunnel to dry their coffee, whilst others use their rooftop patios which can be shaded from the sun or sheltered from the rain by sliding a corrugated iron cover over the drying coffee.

Over the years we have found these community coffees from Colombia to be complex, versatile and roundly enjoyed by our own team and customers alike. To be able to purchase from small-scale farmers who aren’t able to singularly produce the volumes required for espresso runs and blend components is really important to us. Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.

As regards their PECA program, they have said the below:

“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees".

Shipping and returns

Available as whole bean or pre-ground. All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags. Pre-ground coffee is ground to order and desptached same working day. For more information on shipping, see our Shipping page.

Product highlights

Loyal to the source.

From initial harvest to the final sip.

Product highlights

An ongoing cycle of quality.

Comprised of coffee from three countries, the coffees within our Article blend are carefully and meticulously curated.

Product highlights

Amplifying the everyday.

As classic as the morning routine itself, our Article house coffee is designed to energise with ease.