Pump Street Bakery Workshop Coffee Bar

A collaboration with Pump Street Bakery and Workshop Coffee whose quest for the most delicious cup of coffee. Both companies work as directly as possible with growers and cooperatives to understand the key quality drivers while maintaining respect and ethics and the core of their day to day operations. 

This new coffee bar brings out the best of two fantastic beans, each sourced with flavour and traceability in mind.

Around 1,900 smallhold coffee farmers contribute the fruit that comprises the lots of coffee processed at the Hunkute washing station in Ethiopia. Working organically, they are growing Sedancho as well as Native Typica Hybrid varieties. This is Workshop Coffee's 8th year roasting coffee from Hunkute washing station.  

The cocoa beans are from Kerta Semaya Samaniya Cooperative, Bali - a progressive network of small farms that is built on the pillars of responsible agricultural practices and gender equality. Their outstanding cacao is delightfully rich, with notes of brown sugar and prune. 

This bar is made by adding freshly ground, roasted coffee beans to the conch as the chocolate is made. As such, the coffee flavour melds through the chocolate and they develop alongside each other. 

On the nose, you will find the scent of chocolate to be primary. Then through the melt, the Hunkute coffee beans bring bright, fresh notes of candied lemon and peach iced tea to the rich and deep Balinese cacao. The resulting chocolate is more than the sum of its parts, with a profile that is both aromatic and sweet, with notes of orange and earl grey.

Ingredients - Cocoa nibs, cocoa butter, cane sugar, Workshop Coffee Hunkute coffee beans (4%). May contain milk, cereals containing gluten, eggs, nuts and sesame seeds.