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Fieldwork - Abbotsford - Drop Coffee

Fieldwork - Abbotsford


"Founded in 2015 by Tim Williams, we're a small team of coffee lovers dedicated to championing the world's best coffees and representing the people who grow them.We spend our days sourcing, roasting, and sharing remarkable coffees for our webshop, in-store, and wholesale customers around the world.

Since 2015, we've strived to source, roast, and share remarkable coffee. From our roastery in Abbotsford, we source coffee from just five coffee-producing countries. We're always working to establish long term relationships with the growers we buy from, and endeavouring to pay equitable, sustainable prices for the coffee they produce. 

From growers, to exporters, to importers and beyond, the coffee we roast is the result of many people's contributions. We're striving to better understand this complex supply chain, and the payment transparency targets we've set ourselves are a crucial early step.

Our commitment to quality means our coffee range is both focused and seasonal; a select and evolving range of the cleanest, sweetest, and most expressive coffees we can secure. We aim to roast our coffee in a way that makes it sweet, balanced, and easy to brew, while imparting as little roast flavour as we can manage.

While we use high quality roasting tools, and a suite of software systems to manage them, the most important part of our roasting process comes in the tasting. Through care, attention to detail, and a rigorous quality-control process, we aim to deliver on coffee that's of exceptional quality and consistency, week after week."



House Espresso

"House Espresso is our evolving and seasonal mainstay for espresso machine or stovetop / moka pot brewing — straightforward in approach, always clean and balanced. While the coffees that go into it change with the seasons, the result is consistently satisfying.

Making up 80% of the current blend is Popayan — a community selection from Popayan, Colombia produced by a collection of smallholder farmers. This mixed variety lot brings the underlying sweetness with notes of rich stone fruit, jammy grapes, and fresh, ripe cherries.

Comprising the balancing 20% is Danse Mormora from Guji, Ethiopia. Danse Mormora brings floral accents and stone fruit highlights to the blend, alongside a gentle but defining acidity.

As ever, we’ve chosen two coffees that work together harmoniously, each bringing something special while combining to make a blend that’s greater than the sum of its parts."

80%: Popayan, Colombia
 Danse Mormora, Ethiopia

Roast date - 12/09/2022

Process - Washed

Flavour notes - Cherry Cola, Vanilla, Almond torte

Buki, Ethiopia (2 different roasts)

"The second of just two Ethiopian releases for this season, this washed, native heirloom variety selection comes to us from a group of smallholder farmers, located around the Buki coffee washing station in southern Ethiopia.

Like a lot of Ethiopian coffees we’ve featured, this lot is a blend of day lots grown and harvested by local farmers, who sell their coffee cherries to a centralised washing station. The washing station processes the coffee by removing the skin and fruit flesh from around the coffee seeds, prior to washing and drying the coffee ready for export.

We’re really excited to be releasing Buki in two different roast styles — roasted for espresso, and roasted for filter — so our customers can try the same coffee brewed in different ways.

This is the first time we’ve purchased from the Buki washing station, and have done so through one of our import partners, Cafe Imports.

A note about Ethiopia: Transparency with Ethiopian coffee is difficult and, while we have the headlines, I wish we knew more about the specifics of this lot. Of the five countries where we currently buy coffee, Ethiopia is where I feel we still have the most work to do."

Roast date - 12/09/2022

Variety - Native Heirloom

Process - Washed

Altitude - 2250 masl

Flavour notes - Calamansi lime, Barley sugar, Mandarin finish

Gachatha, Kenya

"This coffee comes to us from the Gachatha Coffee Factory in Nyeri, where I was fortunate enough to spend an afternoon on my last visit to Kenya.

The factory (as washing stations are known in Kenya) was built in 1963 by the Gachatha Farmer’s Co-operative Society (FCS). The society’s membership currently sits at around 1,000 farmers who grow, pick, and deliver their coffee to the factory for processing.

On visiting, it was great to gain insight into how the society’s management worked to preserve coffee quality in processing, but it was especially enlightening to see the commitment to farmer support and training that the society undertook.

Beyond providing the infrastructure for processing, the co-op provides farmers with support, training, education and access to farming materials, allowing them to strive for better quality and farming practices. This structure encourages growth and improved quality, resulting in the high quality coffees this region is known for, in turn generating higher value of the coffee on the market and returning better prices to the farmers.

Cherries are brought to the coffee factory by local smallholder farmers where they’re pulped using a 3 disc pulper, removing the skin and fruit from the parchment layer inside. They’re then dry fermented overnight before being washed and density-graded in channels, before then being brought out to dry on raised beds.

The area surrounding the coffee factory is densely populated, so extra care is taken not to contaminate local waterways with runoff, as they’re the main source of drinking water for local residents. Instead, water is treated in soak pits and recirculated through the factory wherever possible.

Coffees from this factory are routinely excellent, and as such, are in high demand from buyers around the world, so we feel lucky to have managed to secure a few bags from one of the best Kenyan lots we’ve tasted in recent years.

For us, Gachatha is a great representation of not just Kenyan coffee but specifically the berry-forward and concentrated style that the Nyeri region is known for and we’re really pleased to have been able to secure a small amount of this exceptional lot."


Origin - Nyeri, Kenya

Roast Date - 12/09/2022

Variety - SL28 & SL34

Process - Washed

Altitude - 1750 masl

Flavour notes - Rich blackberry, Key lime, Concord grape



Espresso - 9 bar

Brew ratio - 1:2 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time


Espresso - 6 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:14 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:14 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1 - 12 (dry coffee : water)

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