First Thing Filter

Description: A direct trade single origin from the renowned La Bastilla Estate, nestled within Nicaragua's mountainous Jinotega Region. Scoring 86 on the SCA scale, this coffee is taken to a more developed roast, creating very low acidity with full body and an exceptionally clean finish. Deliciously indulgent dark chocolate, butter, and hazelnut notes make this coffee perfect for your morning routine. These beans excel as filter coffee or straight espresso.

Tasting Notes: Dark chocolate, butter and hazelnut

SCA Score: 86

Origin & Processing:

• Origin: Finca La Bastilla Estate, Jinotega Region, Nicaragua
• Composition: 100% Arabica
• Varietal: Yellow & Red Catuai
• Processing: Washed process with fully vertically integrated processing system
• Altitude: 1250-1450m

Our coffees are roasted daily and shipped to you at peak flavour. We aim to deliver all our coffees within 2-7 days of roasting so you get the best flavour for as long as possible.

Our First Thing Filter has high levels of caffeine, making it ideal for a caffeine kick. A filter coffee at 137mg represents 34% and a double espresso at 164mg is 41% of the 400mg maximum recommended daily intake.

Direct trade partnership supporting exceptional coffee producers
Every cherry meticulously handpicked according to unique microclimates
Estate's fully vertically integrated processing system enables precise differentiation
Pristine mountainous natural reserve location
LDPE4 recyclable packaging
Solar-powered roastery operations

Espresso Brewing

Coffee: 18g (4 tablespoons) - double shot
Water: 36-40ml output
Time: 26-32 seconds
Temperature: 92-94°C
Pressure: 9 bars
Grind: Fine (like table salt)
Caffeine: 107mg per double shot

Method: Bright and balanced - works beautifully as a straight espresso showcasing the Tanzanian character.

Pour Over

Coffee: 22g (5 tablespoons)
Water: 350ml
Time: 3:30-4:30 minutes
Temperature: 92-94°C
Grind: Medium (like caster sugar)
Caffeine: 131mg per cup

Method: This coffee shines in pour over. Use a slow, controlled pour to bring out the caramel and dark chocolate notes.

French Press

Coffee: 17g (3.5 tablespoons)
Water: 250ml
Time: 4 minutes
Temperature: 92-94°C
Grind: Coarse (like sea salt)
Caffeine: 101mg per cup

Method: Full immersion brewing highlights the coffee's body and complexity. Perfect for morning brewin

The most important factor affecting caffeine content is the weight of coffee used, not the brewing method. Here's how it works:

• More coffee = More caffeine: Using 30g (6.5 tablespoons) instead of 22g (5 tablespoons) increases caffeine by approximately 36%
• Brewing method matters less: The extraction efficiency varies only slightly between methods
• Personal control: You can easily adjust caffeine levels by changing the coffee dose

Quick Caffeine Reference:

• Light caffeine (under 50mg): Single espresso from any coffee, or any decaf brew
• Moderate caffeine (50-150mg): Double espresso, standard V60, half caf options
• Higher caffeine (150mg+): French press with full dose, or increasing coffee weight in any method

Grind Size Guide:

• Fine (like table salt): For espresso machines - allows proper extraction under pressure
• Medium (like caster sugar): For pour over methods like V60 - balanced extraction
• Coarse (like sea salt): For French press - prevents over-extraction during long steeping

1. For stronger caffeine: Increase coffee dose rather than over-extracting
2. For milder caffeine: Choose half caf or decaf, or reduce coffee weight
3. Consistent dosing: Use scales for repeatable caffeine levels, but tablespoons work in a pinch
4. Time awareness: Remember our recommendation to switch to half caf or decaf from 3pm for better sleep
5. Grind fresh: Always grind just before brewing for the best flavour and caffeine extraction

All caffeine levels are lab-tested estimates based on 4.5g per tablespoon. Individual sensitivity varies, and we recommend staying within 300-400mg daily depending on your weight and tolerance.