The Dalton
family
My great-great-great grandfather Manuel Matheu Sinibaldi took a risk — as European industrialisation made cochineal obsolete, he pivoted to coffee, came to London to sell his first harvest, and the rest is history.
Coffee cherries are hand-picked at peak ripeness by the same families who've tended these trees for generations. Only the best make it through.
After picking, coffee cherries are delivered to the wet mill where they're fermented and depulped, leaving just the seed. These then dry on patios for 20–30 days depending on the weather.
We roast small-batches every week on a Loring roaster in East London.
The story behind every cup
Six generations of coffee farming in Antigua, Guatemala. Sourced directly. Roasted weekly in London.
Six generations
in Antigua
My great-great-great grandfather Manuel Matheu Sinibaldi took a risk — as European industrialisation made cochineal obsolete, he pivoted to coffee, came to London to sell his first harvest, and the rest is history.
Shade grown and
hand-picked
Ripe coffee cherries are hand-picked during the harvest based on colour. They are then measured for their sugar content by measuring degrees Brix.
Roasted weekly
in London
We roast small-batches every week on a Loring roaster in East London.
Espresso at
The Clove Club
Filadelfia is the coffee served at The Clove Club, Isaac McHale's Michelin-starred restaurant in Shoreditch.