The Crew - NEW
Country: Brazil, Peru, Ethiopia
Region: various (Blend)
Process: Natural/Washed
Varietal: Catuai, Bourbon, Typica
Altitude: 900 - 2200 m.a.s.l
Flavours: Milk Chocolate | Creamy | Caramel
Brewing method: Espresso, AeroPress
THE CREW - NEW BLEND
THE CREW – ORIGINS
Behind every cup of THE CREW is a collection of farms, communities, and people who share a common belief — that great coffee is built through care, craft, and connection.
This blend brings together three origins — Ethiopia, Brazil, and Peru — each chosen not just for flavour, but for the story and purpose behind them.
ETHIOPIA – TAFFERI KELA, GUJI
The birthplace of coffee, redefined through community
From the highlands of Guji in Ethiopia, this coffee comes from the community of Taferi Kela, where coffee is not just grown — it sustains entire livelihoods.
Processed by Bette Buna (“House of Coffee”), this project goes far beyond production. Founded by Dawit and Hester, it continues a family legacy rooted in responsibility — not only to the land, but to the people who depend on it.
Through sustainable farming, agroforestry, and education, Bette Buna supports local farmers in improving both quality and income in a region where opportunities are limited. Their work includes distributing hundreds of thousands of climate-adapted seedlings each year and creating employment for underrepresented groups within the community.
This lot is washed processed, where ripe cherries are carefully selected, fermented, washed, and dried on raised beds — a method that brings clarity and precision to the cup.
In the cup:
Delicate brightness, soft florals, and a refined structure — the layer that brings life and elegance to THE CREW.
BRAZIL – CERRADO MINEIRO, PAUBRASIL
Consistency, balance, and the craft of experience
From the Cerrado Mineiro region of Brazil, Paubrasil represents the backbone of the blend — dependable, balanced, and consistently excellent.
Named after Brazil’s national tree, this coffee reflects the experience of producers who have refined their craft over generations. Using advanced farming techniques and careful post-harvest practices, they are able to maintain quality despite changing environmental conditions.
Every lot is fully traceable back to its farm through a transparent system, and all producers operate under strict quality and labour standards as part of the Designation of Origin programme.
This is a natural processed coffee, where the cherries are dried with the fruit intact — allowing sugars to develop fully within the bean.
In the cup:
Chocolate richness, smooth body, and a rounded sweetness — the foundation that makes THE CREW so approachable and satisfying.
PERU – SELVA NORTE, CAJAMARCA & AMAZONAS
Regeneration, resilience, and the future of coffee
In the northern highlands of Peru, Café Selva Norte is redefining what coffee can represent.
Founded in 2018, this initiative works with thousands of farmers across Cajamarca, Amazonas, and San Martín, focusing on restoring ecosystems while strengthening communities. Through agroforestry, farm renovation, and education, the project is helping transform degraded land into thriving, sustainable environments.
At its heart is a Farm School, producing over a million seedlings each year and equipping farmers with the knowledge to grow better coffee while protecting the land for future generations.
This coffee is washed processed, with carefully controlled fermentation and drying to preserve clarity and balance.
In the cup:
Gentle fruit notes, clean sweetness, and a soft finish — bringing harmony and cohesion to the blend.
THE RESULT
Three origins.
Three approaches to coffee.
One shared purpose.
THE CREW is the coming together of these worlds — a coffee that balances brightness, body, and sweetness in a way that feels natural, effortless, and complete.
It’s not about one origin standing out.
It’s about how they work together.
Just like any great crew.
Barista life
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
Join Our Journey
To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
"Join our journey"
