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Taith Atelier

@taithatelier

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Such a delightful coffee with clear delicate strawberry cream flavors. It was sweet and balanced! Brewed: Orea 01-1:16-205°
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@taithcoffee El Encanto (Anaerobic Inoculated Natural) Brew method @hariouk V60 1:17 18g in 300g out Bloom 60g Two separate 120g pours
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Two new releases! Super happy to release these two new coffees. Both from the wonderful @fincaelparaisocoffee Peach Lychee is a super sweet thermal shock washed coffee processed using A special El Paraiso yellow fruit yeast. Malic acidity, rounded body it’s a really exciting coffee as both a filter and espresso Next up is the same coffee but decaffeinated. An El Paraiso decaf coffee is always something to be excited for, intense sweetness, and a remarkably similar profile to the caffeinated version! First couple of many new releases coming soon Available now for wholesale and retail! As always designed and printed using Riso by @taithatelier
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This month’s Reserve subscription starts shipping Friday. We’re really excited to share this one. It’s a farm we all feel hugely passionate about, and a lot that genuinely surprised us on the cupping table. It’s rare to find an anaerobic coffee with this level of clarity and cleanliness, but when we do we know it's special. Black Moon Farm was formerly a vegetable farm before being transformed into a regenerative coffee project, with a long-term vision of becoming a biodiverse food forest. High-quality Geisha and other varietals are grown beneath the canopy, with a focus on restoring soil health, increasing biodiversity, and capturing carbon back into the land. That ongoing regeneration is central to the farm’s approach, with the belief that healthier soil and a more balanced ecosystem will continue to improve cup quality over time while offering a clear expression of Panama’s terroir. The Geisha planted at Black Moon is descended from trees first imported from Costa Rica in 1969, preserving a lineage of 100% pure Green Tip Geisha. The farm also grows Chiroso, an Ethiopian landrace variety more recently identified in Colombia, known for its highly expressive and complex cup profile. Planting began four years ago, and this season marks the second harvest. This lot was harvested during the waning moon in Cancer and underwent a carefully controlled fermentation process. It was fermented anaerobically for 24 hours using coffee yeast, followed by 12 hours of oxidation. It was then moved to a dark drying room, where it dried slowly over 49 days. After drying, the coffee rested in sealed bags for three months to stabilise and further develop its profile. A beautifully clean, expressive anaerobic and a coffee we’re very happy to be sharing this month. 🌿🌿🌿
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Very happy to share that our monthly subscription club is finally available! Rare and exclusive coffees, shipping between the 7th-14th of each month. A great chance to try coffees we are really passionate about at a great price. Each month will feature a standout coffee, unique packaging, a A3 Risograph print, a recipe card as well as some fun collectables. Expect competition lots, auction winners and other rarities. The coffee featured on this subscription would normally cost £480 per year but with the subscription it’ll cost £360. Cancellation is available at any time. April Featured Coffee - El Paraiso Geisha Zeo. The ZEO Process is an innovative technique developed to preserve the delicate qualities of exceptional coffees. Using sublimation drying under negative pressure with zeolite technology, coffee cherries are rapidly dehydrated while maintaining their full aromatic potential. When applied to Geisha coffee, the ZEO Process produces a clean, complex, and vibrant cup with pronounced floral, fruity, citrus, and sweet characteristics. Boxes designed printed and created in house as always @taithatelier on the wonderful @fennerpaper 100% recycled FSC colour set paper stock.
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Is this the latest Valentine’s Day release? Is this even a Valentine’s release? It felt stupid to release a rose co ferment post Valentine’s Day so here it is! This Tabi from Edinson Argote is proper fruity, co fermented with lychee and rose petals creating a rich well balanced coffee! We only have a small amount and will be brewing all week in the cafe! This is also V1 of our new fully Riso’ boxes made in house @taithatelier a relatively early prototype but expect much more creativity, bespoke fun things and interactivity with each box! Plus weird surprises and prints! We are trying to take big steps this year to create more while presenting and cherishing the intense and impressive craft and skill from the producers and farmers! Coffee is a craft and practise that deserves respect and not fall to the sweeping monoculture etc etc! Anyway this coffee is a banger! We have lots of creative projects lined up for the year! Subscriptions, special cafe explorer pass(better name is being worked on), brew club, cassettes, and finally we will be getting back to the mounting emails! x
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The roastery is back up and running! Orders have grown massively since Christmas and while is it very lovely to be so busy it does mean things are dispatching slower than we would like at this time. We always want to work with quality and care at the forefront! If you have placed an order we are working as fast as we can to deliver you the goods! Our QC process is quite intense, every roast is colour sorted, cupped, colour scaled and we are strict about the protocols. Our packaging is labour intensive, everything is drawn, Riso printed, cut, folded and sown in house. It’s a lot, but we love it and it feels personal to us and lets us feel more connected to the produce rather than selling ‘product’. We’ve always been keen to do things in our way for better or worse so we will continue that! (it feels like replication and AI is everywhere and it’s bleak!) do things you love, flaws are okay etc etc We have spent the break working on and developing some new ideas that will make everything quicker, coffee better and things more fun! It’ll take some time to put everything into place and migrate into the new systems but rest assured we will share more info closer to the time! This will also mean that we will be able to take on more ‘house’ coffee projects and expand our resources to work with people closely. If you are interested in some very unique and special coffees at solid pricing while being super bespoke to you get in touch and we can start planning!
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Impromptu hand building, beginners and non beginners welcome! Laid back and fun, drinks and non alcoholic options available. Tuesday 21st October, DM @taithatelier for booking! Five spaces available.
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Taith Atelier We’re excited to finally share something we’ve been quietly working on for a long time: Taith Atelier. Since opening we’ve been surprised at how busy the space has become. While that’s been nice, it does bring with it difficulties. From the beginning we set out to create a slow and deliberate environment, a place where food and coffee are made with care, not rushed or sacrificed for convenience. We wanted to resist convenience culture, to value people as people rather than consumers, and for people to work with mutual respect with the customer rather than people just serving a desire for fast commodity. That idea remains at the core of what we do. The challenge and the reward has been to make a space where visitors can experience something special, while also giving those who work here the chance to grow in their craft with pride. Moving away from a simple worker/consumer model and towards something based on shared joy isn’t easy and does mean we occasionally have to stand our ground but it’s what we believe in. This brings us to Taith Atelier. We’ve had so many requests about ceramics openings, newsletters and more, but we wanted to take our time. The Atelier will be centred on music, Riso, ceramics and community events running as a series of playful and sporadic events, giving the community space to engage with DIY works of art. There will be ambient music nights, a new cassette label with both a physical and online shop, ceramics courses for beginners and more niche practices, plus opportunities to display and sell work. We’ll also open Riso print publishing submissions, with a focus on queer and outsider art, though most works will be welcome. Alongside this, we’ll soon be launching a monthly artist grant. More info soon. To make room for all this, Taith will now close on Tuesday, dedicating the day to gatherings, projects and events. Stay tuned for more. x
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