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
Luiz Anibal that delivers a sweet richness of roasted
pineapple, toffee and key lime – which is also perfect as a
cold brew for the summer months.

Regular price £27.95

Free UK postage on all orders

Only -8 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.


At Fireheart, we've got a soft spot for Adola. So much so that is makes a regular appearance in our Palace Blend. Adola is what some may call a classic, naturally processed coffee from Ethiopia that's both juicy and floral. Thomas often enjoys it brewed as a French press, so why not offer it as a standalone filter? The coffee is produced in the Woreda region of Adola from coffees produced by small farms in the region. Farmers are part of Kerchanshe's network and receive assistance in terms

Luiz Anibal

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!

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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