HOLY FOOL HOUSE

We keep our House coffee seasonal in order to offer the freshest, tastiest coffees.

Loma Fria is our new house coffee and comes from the mountains of Nueva Segovia, Nicaragua, a region known for producing some of the country’s most complex and characterful coffees.

The farms that make up this lot are located within the Serranías Dipilto–Jalapa Natural Reserve. Here, Catimor, Caturra and Red Catuai are grown under shade trees and alongside native forest species, with farming practices designed to protect water sources, conserve biodiversity and maintain healthy soils. Producers fertilise with compost and coffee pulp, harvest only ripe cherries by hand, and manage pests and diseases with low-impact methods.

After pulping and washing, the coffee is taken to the Cafetos de Segovia dry mill, where it is carefully dried over 12 days on African beds—three days in the sun, followed by eight days shaded and ventilated, and a final day in the sun to reach stable humidity before resting.

We taste rich chocolate, toffee sweetness, and a clean citrus lift. A balance of depth and brightness that makes it work with and without milk.