Last weekend at the Dublin Coffee Festival, we showed up with a clear intention: to connect with home brewers, café owners, and anyone curious about where cold brew is heading next. Innovation was front and centre, but so was our partnership with Gasharu Coffee in Rwanda. This year wasn’t about playing it safe. It was about showing people what’s possible.
We set up with our three rebranded tables, fridge, and giant lightboxes. The silver skin tracksuits and tees were out. Our Cascara was brewing on the Tone Brewer. The fridge was stocked. The bubble blaster was locked and loaded.
From the moment the doors opened, it was queues out the door. All day Saturday. All day Sunday. People stayed. Tasted. Asked questions. Came back. The reaction to our Cascara was wild—“This is so sweet,” “That’s juicy,” “Wait, this is coffee?” We sold out on day one. Had to restock. It became the thing people brought their friends over to try. And the look on their faces said it all.
Cascara stood out. It offered something bright, sweet, and refreshing that caught people off guard in the best way.
Cascadia Fizz hit just as hard. Visually, the bubble blaster created a soft smoke effect over the iridescent glasses—easy way to draw a crowd, sure, but it went deeper. People stayed to ask, “What’s this?” and got a drink that surprised them. Gashharu Ireme, 72-hour fermentation, was another highlight. Complex, clean, and different enough to start conversations that didn’t end with a sip.
We had solid chats throughout the weekend. With Nicole from Melodysbrew, we talked about the bag-in-box cold brew and how it fits into sunrise swims, the fitness scene, outdoor gigs—how it just slots into life. Cold brew as a lifestyle drink, not just something on a café shelf. We also caught up with Luke and Kerry from TLB about cold brew in general and how our Cascadia Fizz could be replicated in cafés. That’s the kind of conversation that makes you feel like you’re onto something real.
And we are. This weekend was confirmation: we’re building something progressive, sharp, and future-facing. The stand had a clean, futuristic energy—professional but playful. We’ve spent years building our reputation through roasting and direct trade. Now we’re pushing forward on innovation, and it’s resonating.
The takeaway? We don’t need to hold back. We’re right where we need to be—at the front, experimenting, learning, and building something real. And we’re just getting started.
