As we roll into 2025, it’s not just about what’s in our cups but how we connect with the coffee world – from bean to brew. This year, our team is setting personal goals to deepen our relationship with coffee, and who knows, maybe they’ll inspire your coffee journey, too!

James, Head of B2B Sales

“I’d love to visit one of our origin countries and experience how the magic happens – seeing everything that goes into the process. It’s one thing to taste these amazing coffees and another to soak in the culture, the craft, and the passion firsthand that shapes the flavours our clients love to serve their customers.”

Will, Communications and Content Lead

“I’m going to be trying more coffees from lesser-known origins, like El Salvador and the DR Congo. Last year, I tasted some incredible Congolese micro-lots after previously being a stalwart for espresso. The vibrant, unique flavours blew me away. This year, I’m looking forward to finding out what else these countries have in store.”

Fan, Customer Experience Specialist

“Save up (and keep an eye out for giveaways!) and take my home espresso setup up a level with a lovely espresso machine. I love the idea of pulling café-quality espresso at home, so I’m keen to turn my kitchen into my favourite coffee spot.”

Jonny, Head Roaster

“I want to keep the same high level of roasting consistency as we continue to grow. For me, it’s important we maintain the integrity of every bean, no matter how much we scale up. I’m super excited about the coffees we’ll be working with this year, and I’m committed to making each roast bring out the absolute best in every origin.”

Kerry, Growth Marketing Manager

“I’m looking to invest in a Fellow grinder and switch from pre-ground to wholebean! Freshly ground coffee is a game-changer for me – the aromas, the flavours, everything just pops. It’s a small change, but I know it’ll make a huge difference to my morning brew.”

Kobey, Midweight Graphic Designer

“Practice the rosetta pattern with my latte art! I’ve always thought that latte art is more about precision and technique than just decoration, and the rosetta is one of the classics, so this year, I’m going to (hopefully) master it!”