Much like the power of the broadside cannons on a pirate captain’s man o’ war, our signature espresso blend is sure to blow your socks off and strike fear in the hearts of any privateer.

Our original house blend, boasting rich flavours to compliment milk-based beverages. The blend only consists of two beans, to keep flavours balanced.

Each bean is sourced from either south or central America, and grown above at least 1500m to obtain a dense cherry.The density, and larger bean sizes allows a lot of leeway on the roast spectrum, and the addition of a bit of extra heat gives the fudge like characteristics in the cup.

All our espresso blends are seasonal, as coffee is a seasonal product and should be kept as fresh as possible. This is why we chose a Colombian as the base of this blend. Not only do Colombian coffees have a consistently balanced cup, but in recent years many Colombian farmers have included a mid-season harvest. This gives the farmers a steadier income year-round, and offers the consuming countries a consistent product, without compromising quality.

Fantastic through an espresso machine, or stove top.

Origins: Colombia El Jardin, Peru Cajamarca

Dark chocolate, treacle, citrus, rich and fudgy.



A powder monkeys’ job was to keep the cannons and guns on deck constantly loaded with gunpowder. A gruelling and dangerous task, but utterly important for the survival of the crew during sea battles.

The consistent all-rounder. Powder Monkey is intricately designed to be satisfactory as black coffee, or a sweet yet rich milk beverage.

The key element to constructing this blend was to incorporate more delicately sourced coffee, to bring out sweeter and more unique highlights in the cup. A washed Colombian is always used as the base to the blend to give round chocolates and caramels. While the other two constituent parts are sourced from around the world, with diverse fruit characteristics in mind.

There is always one natural processed coffee to bring forward an abundance of sweetness. All our espresso blends are seasonal, as coffee is a seasonal product and should be kept as fresh as possible. This is why we chose a Colombian as the base of this blend. Not only do Colombian coffees have a consistently balanced cup, but in recent years many Colombian farmers have included a mid-season harvest. This gives the farmers a steadier income year-round, and offers the consuming countries a consistent product, without compromising quality.

Best consumed as an espresso, or milk-baed beverage. However, it brews well as a filter in you like a richer drink.

Origins: Colombia El Jardin, Peru Cajamarca, Colombia Alonzo Benitez

Milk chocolate base, with rich caramels through the mid palate, finishing with cherries and stone fruits.

Coffee beans



Region: Antioquia
Variety: Castillo, Caturra, Colombia
Altitude: 1500-1700 masl
Processing: Washed

We can’t get enough of this Colombian offering. It was the very first bean to go into a Pirate Coffee blend. Although it excels expectation as a base for blending, it also offers an uncompromisingly balanced beverage for no fuss coffee lovers. At Pirate, we don’t want to source just the most popular coffees. We believe that there is greatness in all things big or small, which this coffee reinstates year after year. A testament to the farms consistency.

Milk chocolate base, with tropical fruits in the mid-palate, finishing with caramels.

Espresso machine


Region: Santander, Árbol Solo
Farm: La Argentina
Varietal: Castilla
Altitude: 1600m
Processing: Natural, dried on African raised beds, mechanical silo

Producer Alonzo Benitez is located in the Northwest Region of Colombia, specifically in the Socorro village in the Árbol Solo district of Santander. With harvests generally taking place from November through January, growing altitude at the estate is around 1600m and the crop is comprised of the Castillo variety.

Alonzo Benitez is 46 years old and is a Soccoro, Santander native. He has dedicated his life to coffee farming after inheriting the farm and the family tradition. 26 years ago, Don Alonzo inherited part of his land, but he bought the rest of his current farm with his earnings over time.

He and his wife have three children together, and they all devote their time to farming. Along with coffee, they farm a variety of fruits and vegetables. In the off season of coffee, the Benitez family depends on corn, plantain, bean and poultry farming. Through coffee they are able to generate employment for over 20 pickers during harvest. Their children plan to continue the family tradition when the time comes.

Beautiful coffee plantation of Castillo varietals grown in Santander. Located in the North-Eastern part of the Colombian Andes, this area has a blessed microclimate with temperatures averaging 17°C, a relative humidity of 74%, and altitudes ranging from 1300m to 2100m.

This lot was chosen for its depth of body and unique sweetness. We purchased it for both a single origin, and to supplement the Powder Monkey Espresso Blend.

Cherry liqueur and raisins in the aroma, a rich buttery body, with high notes of blueberries, and a dark chocolate base.



Region: Jalapa, Mataquescuintla, Las Flores
Farm: El Morito
Altitude: 1500-2200m
Varietal: Pache Solis, Catuai, Mundo Novo
Processing: Washed, 10 hr fermentation, sun-dried

This is a SHB (strictly hard bean, grown above 1350m) EP (European preparation, hand sorted) grade coffee from the estate of producer Roberto Monterroso located in the town of Las Flores in the Mataquescuintla district of the Jalapa region in Guatemala. Roberto started this farm in 1979 and has 400 acres cultivated with coffee. With harvests generally taking place from December to April, growing altitude at the estate is between 1500-2200 masl and the varieties planted are Pache Solis, Catuai, Mundo Novo. The coffee undergoes a 10-hr fermentation before sun drying on patios.

Each of the three varietals planted on the farm are highly susceptible to disease, but prized for their cup quality. However, when each variety is planted in parallel sections, the disease resistance increases due to the genetic diversity

The richness and cleanliness of this lot from the El Morito estate was chosen to be the sweet highlights in our Broadside Espresso Blend, as well as an exceptional single origin offering.

Sparkling citrus at the front palate, settling into jammy stone-fruits, finished with clean caramels.

Coffee beans


Region: Coko
Altitude: 1700-1800m
Varietal: Bourbon
Processing: Washed, double fermented, shade dried, then sun dried on beds.

Situated in the Northern Provence in the highest parts of the Gakenke District lies the Coko washing station. It’s run by a predominantly female co operative. They are using a Penagos ecological depulper instead of the traditional three disk depulpers. The Penagos machine uses water much more efficiently when washing coffee which conserves this valuable resource. All the coffee is hand picked, depulped, dry fermented for 12 hours and then wet fermented for 18 hours. The coffee is initially dried in the shade and then transferred to finish in full sun on raised beds along the steep mountain slopes.

The depth of character from this coffee gave us confidence in purchasing this lot and presents well in espresso or filter methods. It quickly became a good supplement to our single origin offering.

Lemon myrtle in aroma, berries and citrus on the palate, with a clean tea like finish.

Espresso machine


Region: Central Valley
Farm: Villa Hermosa
Altitude: 1600m
Variety: Villa Sarchi 409
Processing: Honey

Villa Sarchi was originally a natural mutation of the Bourbon varietal. Unlike Bourbon, Villa Sarchi naturally mutated into a dwarf strain. This became notable to farmers in the 50’s and 60’s due to the increase of density between lots, and the ease of harvest. It wasn’t long before farmers began to cultivate new strains to increase disease resistance. Hence the number409, being the 409th hybrid strain of Villa Sarchi.

Costa Rica has had a rich coffee culture since the arabica plant was introduced into the central valley in the early 1700’s. They were one of the first Central American countries to have a coffee industry, and the Costa Rican government has since invested quite prominently in the exportation of green coffee. Costa Rican’s well-established coffee trade has garnered a respect from importers in regards to consistency and quality.

This lot was fermented with the flesh still attached to the bean (honey). This increases the sweetness and body of the cup, while still retaining the clarity of washed coffees.

Green apple upfront, deepening into lemon and fresh apricots, finishing with caramels.



Region: Cajamarca, San Jose Lourdes
Farm: Various small holder farms
Altitude: 1700-2100m
Varietal: Bourbon, Caturra, Typica
Processing: Washed

As an origin, Peru has all the conditions necessary to produce world-class coffee. Concentrated volumes of coffee growing at and above 1700 meters. Aprominence of Typica, Bourbon, and Caturra, and a movement among the producing population away from subsidence-farming and toward quality coffee production. As Peru is relatively new to the specialty-coffee world, a few challenges directly related to this matter still exist. Peru’s coffee culture isn’t as strong as other major producing companies.It has no national federation, or coffee-grower institution like Colombia and Costa Rica do. Also, the distance between the farms and parchment delivery points in general is very significant, so farmers tend to wait for a full load before driving their coffee to town, which can negatively impact the quality. Infrastructure on farms is also in need of attention. Most farmers dry their coffees on tarps laid out on the ground. As more incentive for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty-coffee world.

We were impressed with this year’s harvest from Peru, and decided to choose this lot for its superbly clean cup, and bright flavours. it goes perfectly as an addition in our Powder Monkey Espresso Blend.

Orange and grapefruit upfront, with a creamy body, almond praline and caramel to finish.

Coffee beans