Fireheart Flight Taster Pack



What better way to get to know our different Fireheart coffees than by having a little taste of our three favourites?

At Fireheart, we are all about bringing you the freshest, seasonal coffee from around the world. 

We’ve put together three firecrackers, each one in a 250g taster pack. First up is our Staple Palace Blend created from Colombian and Ethiopian beans for a dark chocolate, Morello cherry hit. Second, is one of our Specials – the 100% Ethiopian Adola, bursting with blueberry notes. And thirdly, we’ve popped in our super rare Showstopper Sebastian Gomez with notes of jelly sweets and medjool dates.


Regular price £31.95
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Only -246 items in stock!

About the coffee

Palace Blend

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 source 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.

Buku Hambella

This coffee is the second coming of our fan favourite naturally processed Ethiopian coffee. The Buku Hambela was produced by smallholder producers in the Buku village, and was processed at the Buku washing station operated by Esayas Bareso in West Guji.

The farms that contribute to the washing station are situated at high altitude up to 2350 MASL, which is some of the highest elevation we have seen - this helps produce Buku’s signature dense beans with mornings and nights being typically cold, allowing for a slower maturation of the coffee beans acids and sugars, which creates a complex bean that is bursting with flavour and aromas. 

La Senda

The inception of Finca la Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the forties when Arnoldo’s father pioneered the coffee plantation. Fireheart launched with La Senda back in 2020, and we’ve since kept in touch with Arnoldo’s daughter Yancy, who looks after logistics, shipping coffee to lucky roasters all over the world.

Back for a third year running, we're excited to offer this new Tropical Honey Process, which involves 24 hours of aerobic fermentation, followed by 105 hours of anaerobic fermentation, then 15 hours of cold oxidation, 22 hours of hot oxidation, and lastly, 25 days of drying on raised beds under shade mesh.

How to brew

We’re here to demystify brewing a good coffee and to strip it back to basics, so that everyone can be confident of getting barista-quality brew at home.
brew guides

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