Give Mum a break. College Street will take it from here. 🤍
This Mother’s Day, we did some planning with the neighbours — and we’re all in agreement.
Mum’s getting the day off.
Flowers are lovely. Chocolate is great.
But a real break? From the meals, the mess, and keeping everything ticking along — that’s something else.
So we’ve teamed up with our College Street favourites @kowtowclothing , @Wallacecotton , @Magnoliatradingco , and @spring_spa to give one very deserving Wellingtonian mum the ultimate day off.
Think brunch at L’affare, beautiful things delivered to your door, and time to properly switch off.
To enter:
Follow us + all our lovely neighbours
Tag the Mum (or Mum‑figure) who deserves it all
Share to your story for an extra entry
Winner drawn Thursday 7 May 2026.
Because sometimes, the best gift is a break ☕️✨
T&C’s: Wellington based competition only. Brunch prize is valid for up to five (5) people. The spa voucher is redeemable Monday to Friday only. Returns, exchanges, or substitutions are subject to the individual terms and policies of each prize provider.
The in-between moments. Coffee going in, coming out, and moving into tubs. Each one unique, roasted a little differently before it all comes together. It’s how we build our well-rounded blends.
Cosy, cocoa‑rich and full of flavour, with dark chocolate, burnt caramel and mixed spice.
Perfect for cooler days and slower sips.
Available now at your local supermarket and on our website - don’t miss it while it’s here.
One for those who like a bit of balance in their cup.
Guatemalan coffees are vibrant but structured. Think cocoa, orange, and a bit of spice.
Grown on small farms in volcanic regions, a lot of care goes into getting the most out of each crop. The soils play a big role here, shaping flavour in a way that shows up clearly in the cup.
More at home in espresso, whether that’s as a single origin or in blends.
Typically these beans sit somewhere between Colombia and Ethiopia - balanced, with a bit more structure behind them.
We roast it medium to keep everything right where it should be.
Roasting coffee is only half the job. The other half is helping cafés get the best out of our coffee... it's kinda like owning a Ferrari but not being able to drive.
Our training sessions are hands-on. Real machines, real café scenarios, real questions getting asked... and the occasional debate about grind size. No slideshows. No classroom vibes. Just people learning how to make great coffee and Jessie doing the occasional tiger hands.
Newest drop on the Flavour Wheel: Chocca.
A cosy blend of Peruvian and Indian coffees with notes of dark chocolate, burnt caramel and mixed spice - sitting firmly in the cocoa & spice segment.
Comfort in a cup. Limited drop. Sip now.
Take a break from the office - we’ll call it “team building.”
Drop in, settle in… breakfast, lunch, coffee, cabinet food - sorted.
Mon–Fri: 7am–3pm
Sat: 8am–3:30pm
Sun: 9am–3:30pm
It’s not the part most people see, but it’s a pretty important one to keep good, quality coffee flowing. Most days Fletcher and Jorji, along with the rest of the team, are getting stuck into machine repairs for cafes and at home coffee machines. You’ll find them pulling machines apart, listening to banging tunes and keeping the cafe dream alive.
Origin Spotlight: Ethiopia
One for the filter fans. Ethiopian coffees are floral, citrusy, and full of character. Think stone fruit, bright acidity, and a lot going on in the cup. It shows up especially well in filter brewing, but also adds lift and complexity to blends.
Grown across small farms and known as the birthplace of coffee, there’s a huge range of naturally occurring, heirloom varieties behind it. Tiny highland farms grow original heirloom beans that shine in a filter cup.
We roast it light to medium-light to keep those bright, juicy notes popping.
Coffee with Calvin. Loved coming together with @remixmagazine and @calvinklein last week in the capital. Serving up our latest drop... soft launch for the newest Flavour Wheel Series - Chocca.
Due to weather conditions, our College Street will be closed tomorrow, Tuesday 21 April. Please stay home, stay safe, and look after yourselves - we’ll be back as soon as it’s safe to do so.
We’ve worked in cafés. In fact we've owned one since the beginning and long enough to know coffee is only part of the job. We love hospitality and the whole business of coffee.
Drop by our College street cafe for a slice of the action.
