The Variety Box
A journey through four coffees
Eight single-serve drip bags across four coffees. Two bags each of Day In Day Out Signature Blend, Kirinyaga Kenya, Cauca Colombia, and Tarrazu Costa Rica. All roasted in Taiwan and ready to brew.
A good introduction to the Dao Dock range. For yourself or someone worth a good cup. No equipment needed, just hot water and a mug.
Ingredients: Ground Arabica Coffee (100%). Ethically sourced and roasted in Taiwan.
Bean Origins & Processing
Day In Day Out - Signature Blend
Indonesia Sumatra, Wet Hulled; Ethiopia Sidamo, Natural
Kirinyaga, Kenya
Washed
Cauca, Colombia
Honey
Tarrazu, Costa Rica
Washed
Coffee Profile
Day In Day Out - Signature Blend
Dark Chocolate, Brown Sugar, Fruity, Sweet,
Full Body
Kirinyaga, Kenya
Apricot, Blackberry, Creamy
Cauca, Colombia
Maple Syrup, Pineapple, Dried Black Currant
Tarrazu, Costa Rica
Passion Fruit, Apple, Citrus, Walnut, Cocoa
Day In Day Out: A Timeless Blend of Depth & Harmony
Day In Day Out is built on two origins that pull in opposite directions — and find balance in the middle.
The Sumatra Wet-Hulled brings the weight. Grown in the volcanic highlands, processed using a method unique to Indonesia, it delivers the full-bodied earthiness and dark chocolate depth that anchors the blend.
The Ethiopia Sidamo brings the lift. Naturally processed at high altitude, it carries ripe fruit, warm spice, and a sweetness that cuts through the richness of the Sumatra without softening it.
The result is a medium dark roast that is smooth, complex, and consistent. The kind of coffee you come back to every morning without needing a reason.
Kirinyaga: The Highland of Mount Kenya
This coffee comes from the Kirinyaga region of central Kenya, grown at 1,480m in cool highland air above volcanic soil. Annual rainfall of 1,100mm and temperatures between 12 and 26°C create steady, slow growing conditions that build density and clarity in the bean.
After harvest, the cherries are pulped and wet-fermented for 18 to 24 hours, then washed and soaked in clean water for a further 24 hours before being dried on raised beds to under 12% moisture. It is a precise process, and the cup reflects it.
Graded AA TOP, the highest classification in Kenya's grading system, selected for bean size, density, and consistency. In the cup: apricot and blackberry up front, with a creamy weight that carries through to the finish.
Cauca: Finca Santuario
Finca Santuario sits in the Cauca region of Colombia at 1,650 to 1,850m above sea level. The farm was established in 2000 by Camilo Merizalde, who grew up near coffee farms in Valle de Cauca before leaving for the United States to study and work in food and beverage. It was during those years abroad that he began asking a question that would define the next two decades of his life. Why was Colombian specialty coffee so consistently underestimated?
He returned to Colombia with a plan. The farm was divided into 266 individual micro-plots, each monitored for its own growing conditions and microclimate. Soil was enriched with nitrogen-fixing plants. Varieties were selected for quality over yield. The first export left Finca Santuario in 2005. Since then the farm has become a reference point in the specialty coffee world, working with competition baristas including 2015 World Barista Champion Sasa Sestic.
This lot is a Red Bourbon, processed using the honey method. Cherries are harvested only when the fruit reaches peak ripeness, measured at a sweetness level of Brix 22° or above. Only the ripest cherries make it through. After pulping, the beans are dried with 75% of the fruit mucilage intact on raised African beds for approximately 22 days. The retained mucilage builds the syrupy body and concentrated sweetness that defines this cup. Maple syrup, pineapple, and dried black currant.
Tarrazu: A Family Farm in Costa Rica
This coffee comes from the Tarrazu region of Costa Rica, one of the country's most respected growing areas. Imperio Rojo is a family-run farm operating at 1,600 to 1,800m above sea level, where the altitude and cool mountain climate produce what Costa Rica grades as Strictly Hard Bean, its highest density classification. The denser the bean, the more evenly it extracts and the more flavour it holds.
What makes this farm notable is the level of control. The family processes everything on site, from pulping and fermentation through to drying on raised beds. Every decision about how the coffee develops is made by the same people who grew it.
The result is a washed cup with real complexity. Passion fruit and citrus up front, moving into apple and a rounder walnut and cocoa finish. Bright but balanced. A coffee that rewards attention.
FAQs
View allHow many drip coffee bags are there in one box?
Each box contains eight single-use drip coffee bags, with 10g of pre-ground coffee in each bag—perfect for home brewers, travellers, or anyone wanting premium quality coffee on the go.
For those looking to explore, we also offer a tasting pack with five single-use bags.
How should I store my coffee?
Each of our drip coffee bag is flushed with nitrogen right after the beans are ground to conserve the freshness and flavour intensity. Please store your coffee at room temperature, somewhere dark to avoid direct sunlight, and dry like a kitchen cupboard.
What brew methods do you recommend?
This depends entirely on your personal preferences. We recommend filter methods as it's a great way to explore speciality coffee. Our drip coffee bags can simply be used with or without coffee equipment.
For inspiration and guidance, check out our Brewing Guide.
