Here in Mid Wales, we’re lucky. Our upland springs and reservoirs naturally provide water that is clean, balanced, and positively suited to specialty coffee. It’s soft enough to preserve delicate flavours, yet naturally mineral-rich enough to support a full-bodied, satisfying extraction.

Coffee flavour is shaped long before it reaches the cup. While brewing technique matters, the bean itself and how it is treated account for the majority of what you taste.

Crema is the golden foam on top of espresso, created when pressurised carbon dioxide and oils emulsify during extraction. While many variables play a role, some matter far more than others.