Sweet. Balanced. Unforgettably Wolfox.

Grown in the renowned Alta Mogiana region, where ideal altitude and climate conditions enhance sweetness and body, this coffee is processed using a natural method with intermittent drying. The cherries are sun-dried on patios until reaching about 16% humidity, then rested in large bags for three weeks to stabilize and develop deeper flavors. Afterward, they return to the patios to complete drying to a final humidity of around 11.5%. This careful process brings out a vibrant and expressive cup, highlighting the full sensory character of the coffee.

Tasting Notes: Hazelnut | Red Fruits | Chocolate Mousse

Varietal: Red Catuai
Roast: Medium
Best: Espresso, French Press, Aeropress, Stovetop

Bold. Sophisticated. Unmistakably Wolfox.

Mr Wolf is our signature blend, crafted for those who appreciate coffee with character. Rich notes of chocolate mousse and hazelnuts are perfectly balanced with a subtle hint of almond, creating a cup that’s both smooth and satisfyingly complex.

Sourced from the finest farms across Central and South America, each bean is hand-selected and expertly roasted in small batches to bring out its full flavour profile. Whether you’re starting your day or savouring a slow afternoon, Mr Wolf delivers a consistently luxurious coffee experience.

• Brazil

• Colombia

Tasting Notes: Almond | Hazelnut | Chocolate Mousse
Roast: Medium
Best For: Espresso, French Press, Aeropress, Stovetop

Smooth. Subtle. Decaffeinated Excellence.

Happy Capybara is Wolfox's premium decaffeinated coffee, crafted for those who love the taste of great coffee without the caffeine. This coffee offers a perfect balance of flavour and aroma, ensuring a rich and satisfying experience in every cup.

The process starts by soaking the green coffee in water and then steaming it for about 30 minutes to open the pores and expand the coffee cells. This makes the caffeine extraction possible. Then the green beans are soaked and washed in ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours. After steaming removes the EA, the beans are dried, cooled, polished, and then checked for quality before roasting.

Process: Pulped Natural

Tasting Notes: Brown Sugar | Cherry Bakewell Tart | Milk Chocolate
Roast: Medium
Best For: Espresso, French Press, Pour Over

Izuba, meaning "sun" in Kirundi, is a coffee washing station located in Runinya, Kayanza Province, Burundi. Set beside a river and near the fertile slopes of Kibira National Park, it sources coffee from the surrounding hills of Kigeri, Ryamukona, and Mugoyi. Managed by Ntama Appolinaire and RM Burundi's Prosper Merrimee, the station employs 2 permanent staff and around 250 seasonal workers from the local community.

Izuba works with over 1,400 smallholder farmers, carefully recording coffee deliveries by producer and hillside to highlight the unique characteristics of each area. The station is committed to supporting its community through fair and timely payments, offering higher wages than local averages and providing quality-based premiums to producers.

Coffee is processed using meticulous washed and natural methods, with extensive sorting to minimise defects and ensure exceptional quality. Sustainability is also central to Izuba's approach, with coffee pulp composted into organic fertiliser and returned to local farmers to enrich their soils.

Process: Washed

Varietal: Red Bourbon

Altitude: 1500 - 1700 Meters above sea level

Tasting Notes: RIPE CHERRY | BLACK TEA | MOLASSES

Best For: Aeropress, V60, French Press