Introducing a true stalwart of the Fireheart community. Our characterful, living blend changes with the seasons yet is utterly dependable and always reassuringly indulgent.

Unanimously loved by all who've tried it, our Palace Blend has been developed to be our cornerstone here at Fireheart. It represents a change from the norm with fresh, seasonally rotating components that we sources to create the perfect balance between body, sweetness and acidity. It's just as good as a Flat White as it is a Long Black. So when you reach for the bag bleary eyed, take comfort in knowing that while others have a house blend, Fireheart has the Palace Blend.

BLEND 60%
SAN PABLO
ORIGIN: COLOMBIA
PRODUCERS: DE CAFES ESPECIALES DE NARINO
ALTITUDE: 1400-2100MASL
VARIETAL: CATURRA, CASTILLO
PROCESS: WASHED

BLEND 40%
ADOLA
ORIGIN: ETHIOPIA
PRODUCERS: ISRAEL DAGFA
ALTITUDE: 1500-2500MASL
VARIETAL: HEIRLOOM
PROCESS: NATURAL

Palace Blend

This is living coffee. Seasonal. Fresh. Direct. Alive with taste. Roasted to order, delivered to your door. Flowing with positive energy, our small batch coffee is big on character and changes with the seasons for flavours that’ll fire you up year-round

Fireheart Coffee

Popayan Decaf

Adola

La Senda

Sebastian Gomez

Luiz Anibal Calderon has been growing coffee for over 20 years, but only sold his first speciality grade lot in 2013. As one of the first producers to grow Gesha in Colombia, Luiz now produces many exotic coffee varietals including Pink Bourbon, Wush Wush, Maragogyoe and a rare mutation of Caturra and Bourbon, aptly named Caturron. This coffee was picked following a strict ripeness criteria before being placed into a 56 hour anaerobic fermentation, then pulped washed and dried on mechanical parabolic dryers to reach the optimum moisture content. This vibrant coffee is bursting with notes of roasted pineapple, toffee and key lime, a real dessert-like coffee, perfectly timed for your summer cold brew!

Luiz Anibal

Grown by Shady Bader and his brother Elias at their farm Finca El Eden, this coffee was hand sorted, floated and later exposed to a dry anaerobic fermentation for 60 hours. The coffee was then mechanically dried at 35 degrees for 20 hours before being placed on raised beds to reach the optimum moisture content. This micro-lot is 100%, third generation Salvadorian Pacamara. The soil characteristics and Terroir of Finca El Eden give this coffee its unique flavour profile. Big up-front Neapolitan Ice cream gives way to a creamy Custard mouthfeel with a Biscotti finish.

Fireheart Coffee

0.0

Fireheart Coffee

🇬🇧 United Kingdom

Coffee Roasts

Adola

La Senda

Palace Blend

Popayan Decaf

Shady Bader

Coffee archive

Luiz Anibal

Sebastian Gomez

New Coffee Review