The Dusty Ape crew are scouring the globe for the best beans that’ll deliver the horizon-expanding flavours they require – and few corners of the coffee-farming world remain untouched.
In a United Nations of bean bronzing, Nicaragua rubs shoulders with Ethiopia, Peru and Sumatra. Yet however wide the sourcing net is cast, quality is always the focus: cherries which have been triple-picked for defects and ripeness aren’t unheard of.
‘God forgives those who drink caramel lattes, provided they’re made from good coffee,’ says phil
With beans secured, Dusty Ape then coax out the distinctive flavours. The chief persuaders are a 5kg Toper and a 12kg Probat. Small-batch hand roasting and meticulous profiling ensure roasts can be reliably reproduced and guarantee that every cup of the house blends, Silverback and Molten Toffee, hit the spot.
Knowing that only so many coffees can be consumed in a day, the Wiltshire roastery aims to make each one a stonker and they’re not snooty about how you choose to drink it.‘We now stock syrups because apparently God forgives those who drink caramel lattes, provided they’re made from good coffee’, says founder Phil Buckley.