Kavre Whole Bean
Whole beans, roasted and bagged to order
Milk chocolate, orange peel, brown sugar finish
Kavre, Nepal · 1,000–1,600m ASL
£6.80200g
One coffee, ground the day it ships.
Ground · Drip · Whole bean
One washed arabica from family farms in Kavre — milk chocolate, orange peel and a brown sugar finish. Pick the format that suits your morning.
Sorted by hand. Every one.
Whole bean — You own a grinder. We know.
Ground — Ground for whatever you own.
Kavre Ground
Ground to suit the kit you already own
Milk chocolate, orange peel, brown sugar finish
Kavre, Nepal · 1,000–1,600m ASL
£6.80200g
Drip — One cup, no equipment.
Kavre Drip Bags
Ten sealed sachets — a mug and a kettle is the whole kit
Milk chocolate, orange peel, brown sugar finish
Kavre, Nepal · 1,000–1,600m ASL
£6.8010 sachets
Which one do I want?
Whole bean
If you own a grinder, buy these. Coffee starts losing aromatics within minutes of being ground, and no packaging fixes that.
Ground
Ground medium-fine for filter and pour-over, which is the most forgiving setting there is. Tell us if you need it coarser for a cafetiere.
Drip kits
A sachet that hooks over your mug. Pour water through, bin it. For desks, hotel rooms and anywhere without a kitchen.
Free UK delivery from £20
£3.95 below that. We do not pretend postage is free.
Ground to order
Whole bean stays whole. Everything else is ground the day it ships.
Straight from the farms
One hillside in Kavre, bought season after season.
Small-batch dispatch
Ground in small runs to keep the aromatics. One harvest, one hillside — when the season’s lot is gone, it is gone until the next one comes down.
Grind and brewing
Which grind should I pick?
Whole bean if you own a grinder, because coffee starts fading within minutes of being ground. Otherwise: Filter for pour-over and drip machines, Cafetiere for a French press, Espresso for a machine. If you are unsure, Filter is the most forgiving. We grind each order individually, so tell us what you need.
What is a drip kit?
A single-serve sachet of ground coffee with paper wings that hook over your mug. You pour hot water through it and throw it away. No equipment, no washing up — good for travel, offices and hotel rooms.
My coffee tastes sour. What went wrong?
It is under-extracted. Grind finer, use water closer to 94°C, or pour more slowly so the water spends longer in contact with the coffee.
My coffee tastes bitter and drying.
The opposite problem — over-extracted. Grind coarser, or shorten the brew. Bitterness is far more often too fine a grind than too dark a roast.