Become a wholesale partner

  • Boost Your Coffee Shop Sales by Becoming Our Wholesale Coffee Partner
  • Unlock efficiencies and economies of scale by working directly with a coffee roaster
  • Avoid having to invest in capital equipment to roast coffee yourself

Wholesale & Services

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FAIRY FLOSS

Launched off the back of Jam Jar, December 2015. This is a very tasty blend. Red forest fruits, blueberry & orange acidity. A simple 2 bean Ethiopian blend – but it’s the beans which count, and how they’re roasted. We’re damn proud of this blend. Works excellent as filter or in espresso.

JAM JAR

Launched September 2015, composed of 3 speciality beans. From extensive tasting and sourcing travels through London and West Coast USA we developed this speciality blend. This emphasis of this blend is on being sweet and full bodied.

BLACKWATER BLEND

This is our premium 3 bean blend. Looking to many local factors Brock developed this blend to coincide with what he studied to be the typical Irish palate: full bodied and sweet, but not bitter.

This blend has been in existence since day 1 in our roastery and has been fine tuned to be our idea of the epitome of what many Irish people want from their coffee. This is a highly consistent blend that does not vary throughout the year.

SPECIALITY, SINGLE ORIGIN AND ESTATE COFFEES

This is where the fun is. These are seasonal coffees that are constantly changing. Very often we are buy entire micro lots, giving us world exclusivity on that coffee – when we do this you know that the coffee is truly exceptional. If it’s not a micro lot then it’s a coffee worthy of sitting amidst our collection to complete our boutique range from around the world.

DECAF

Peruvian mountain water. Notes of Malt, Maple and Orange.No chemical residual or nasty after taste.

Barista Training

Quite simply: we won’t let you open without it, furthermore, it is highly advisable to open with experienced staff … would you let an untrained chef cook in your kitchen ?Our Barista Trainers are 100% passionate and experienced about coffee. All of them have completed SCAE Diploma in Coffee courses, but more importantly, we are well experienced as trainers.

Our standards and approach to making a cup come from years of our own experience working behind coffee machines, cupping roasting and refining at the roastery, and some concepts from SCAE judging workshops & competition models.

We travel to trade shows, barista championships, visit cafes & roasteries from the West Coast USA, to London and Melbourne. We go to these things to monitor trends, catch up with industry genius’ and simply experience the best there is out there in this surprisingly dynamic industry – and then it home !

Probably most important of all, is our follow up. Whilst we strongly encourage you to develop a ‘culture of baristing’ we’ll drop in from time to add some polish and tell you about new trends and tips in the industry.