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At JGC we are not coffee sheep following the capital's fashion, which is currently taking filter coffee from the cupping table and brewing it for espresso, making for brighter sour brews. Our style is all about profiling. We roast our coffees for the brew method and I wont apologise for this. If I want a little more sweetness or body in my shots, I will roast a little longer or a few farenheit beyond the fashion as I think it works that way. The job of the coffee roaster I believe is to highlight  the quality of the ingredients be it a single varietal, farm , region or country of origin.

Products In Espresso

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