We roast in small batches in Johannesburg, then pack the coffee in airtight, one-way valve bags. Most orders leave within 1 to 2 business days and arrive within 1 to 3 business days, depending on your address. This timing lines up with the ideal flavour rest window for most brews.

For filter brews, start tasting from day 3 after roast and enjoy through day 14. For espresso, aim for day 7 to day 14. These windows keep sweetness, clarity and crema in a good place.

Yes. If you own a grinder, choose whole beans for maximum freshness. If you prefer ground, pick the Filter Machine or the Plunger. If you need a different grind size for your V60, Kalita, Chemex, or Moka pot, contact us and we will help.

Our medium roasts balance origin character with roast development. Expect a round body with notes that trend toward chocolate, caramel and nut, while keeping the fruit and florals that single origin coffees are loved for.

Each bag originates from a specific country and region, often from a single washing station or lot. You taste a clear sense of place. Golden Ground focuses on African single-origin Arabica, roasted to highlight clarity and sweetness.

We use a fluid-bed roaster that suspends beans in hot air. Chaff is carried away cleanly and heat transfer is very even. The result is a clean cup profile with consistent batches and less chance of smoky tones.

Keep the bag sealed between uses, store it in a cool, dry cupboard away from light, heat, and moisture. For long-term storage, portion into airtight single doses and freeze. Let portions return to room temperature before opening.

Once opened, try to finish the bag within 2 to 3 weeks for maximum flavour. Grind just before brewing for the freshest aroma.

A simple starting point for a filter is 1 gram of coffee to 16 grams of water. French press works well between 1:12 and 1:15 with a 4 minute steep and a gentle stir. Adjust grind and ratio to taste.