3fe

A blend of whole-bean specialty coffee from Bolivia, Ethiopia, and Rwanda, roasted in Ireland by 3fe roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for espresso. The brew is fruity, juicy, and complex. The blend consists of: - 40% Kenya - Mandela AB: Washed, SL28 i SL34 - 35% El Salvador - La Manuela: Honey, Anacafe - 25% Bolivia - Los Rodriguez: Natural, Peaberry Caturra

Specialty coffee blend roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect especially for espresso. You can expect a lot of chocolaty and nutty sweetness, with a creamy body. The blend consists of 3 types of coffees: - 50% Honduras - Cerro Azul: Washed, Red Catuai - 30% Guatemala - Calahuar Altares: Washed, Caturra - 20% El Salvador - Alaska: Natural, Red Bourbon.

Specialty coffee from Colombia, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. The most dominant notes in this coffee are sweet. In the cup, you can expect the hints of red grape, triple sec and nutmeg. Country: Colombia Farm: Finca Buena Vista Producer: Edier Perdomo Process: Washed Variety: Caturra

Whoe-bean specialty coffee from Kenya, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. You can expect hints of black currant, orange zest, and sultana raisin. Country: Kenya Region: Kiambu County Farm: Mandela Producer: Kiongo' wa Njuguna Processing: SL28 & SL34 Varietal: Washed Altitude: 1595 m a.s.l.

Whole-bean specialty coffee from El Salvador, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of blackberry, dried apricot, and tea. Country: El Salvador Region: Santa Ana Farm: La Fany Producer: Carmen and Rafael Da Silva Varietal: Red Bourbon Processing: Anaerobic Natural Altitude: 1450 m a.s.l.

Whole-bean specialty coffee from Thailand, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of strawberry, red delicious, and cinnamon. Country: Thailand Farm: Khun Lao Producer: Jaroon Jaipin Varietal: Chiang Mai Processing: Natural Altitude: 1100 m a.s.l.

Whole-bean specialty coffee from El Salvador, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of grapefruit, sultana, and cacao nibs. Country: El Salvador Region: Sonsonate Farm: Las Brumas Producer: Ernesto Menendez Variety: Pacamara Process: Washed

Decaf specialty coffee from Ethiopia, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of dark chocolate and lime marmalade. Country: Colombia Region: Huila Process: Washed Altitude: 1500 - 1750 m a. s. l.

Whole-bean specialty coffee from El Salvador, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of raspberry, dried pineapple, and muscovado sugar. Country: El Salvador Region: Sonsonate, San Blas Farm: Las Brumas Producer: Ernesto Menendez Varietal: Pacamara Processing: Honey Altitude: 1700 - 2000 m a.s.l.

Decaf specialty coffee from Ethiopia, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of dark chocolate and lime marmalade. Country: Colombia Region: Huila Process: Washed Altitude: 1500 - 1750 m a. s. l.

Specialty coffee blend roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect especially for espresso. You can expect a lot of chocolaty and nutty sweetness, with a creamy body. The blend consists of 3 types of coffees: - 50% Honduras - Cerro Azul: Washed, Red Catuai - 30% Guatemala - Calahuar Altares: Washed, Caturra - 20% El Salvador - Alaska: Natural, Red Bourbon.

What I Know About Running Coffee Shops is a book written by Colin Harmon - four time Irish Barista Champion and owner of 3fe, an innovative coffee business. It is a combination of memories and tips concerning opening and running your own coffee shop. This source of practical knowledge will guide you through choosing a perfect location and designing the spot itself. You will also find information about coffee, staff, culture and budget.  All in English, on 222 pages, filled with wonderful drawings, in hard cover.