Alfred's

About the Coffee

Alfred's is a dark roast espresso blend drawing from three farms across Ethiopia, Brazil, and Sumatra. In Ethiopia, Worka Chelbessa sits in the Gedeb district of Yirgacheffe, where smallholder farmers deliver their cherries to a central washing station at elevations around 2,000 meters. In Brazil, Finca Esperanca is a single estate in the Cerrado Mineiro region, farming at around 1,000 meters with a mix of traditional varietals. Suku Batak comes from North Sumatra, where Batak farmers in the Lintong and Toba regions grow coffee at 1,100 to 1,500 meters, typically processed through the wet-hulled method local to the area.

All three components in Alfred's are washed (the cherry skin and fruit are removed before the bean is dried), which gives the blend a cleaner, more defined base before roasting. Spilt Milk roasts Alfred's long and slow at a dark level, a deliberate choice to push the coffees toward the rich, heavy-bodied profile typical of traditional Italian espresso bars. The blend is named after Lauren's late grandfather, Alfred, and was developed to launch the team's new Italian-inspired restaurant of the same name.

About Spilt Milk

Spilt Milk started as a café in Revelstoke, BC, built around Australian café culture and a straightforward goal: make good coffee approachable for everyday drinking. After years in hospitality, the team moved into roasting their own coffee to get more control over quality and consistency, both in the café and for customers brewing at home.

Their lineup is split into two ranges. The Everyday range, where Alfred's sits, is built for reliability and easy home brewing. The Premium range is where they explore more seasonal and expressive coffees. The roasting approach in both cases is shaped by how people actually drink coffee, not by how impressive it looks on a spec sheet.