Specialty Coffee Explorer

Moonroast

A medium roast Colombian coffee with nutmeg, caramel, and fruit notes.

Origin Coffee Roasters

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

Volcano Coffee Works

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

Moonroast

A medium-light filter roast blend of Colombian and Peruvian coffees with chocolate, dried fruits, and citrus notes.

Moonroast

A medium roast decaffeinated Colombian coffee with spice, molasses, and pear notes.

Moonroast

A medium-light omni roast from Ethiopia featuring almond, molasses, and fruit notes.

Moonroast

A naturally processed Ethiopian coffee with sweet, fruity notes of strawberry and pineapple.

Moonroast

A medium roast naturally processed Ethiopian coffee with caramel sweetness and fruit notes of cherry and peach.

Moonroast

A medium-light filter roast from Nicaragua with molasses sweetness and fruity grape and apple notes.

Moonroast

A medium-light roast from Peru's San Ignacio region with delightful brown sugar notes.

Volcano Coffee Works

An exclusive blend created with Crisis Charity, combining Brazilian and Ethiopian lots for a rich cup with stone fruit sweetness, hazelnut depth, and a clove finish. 15% of each sale supports Crisis.

Volcano Coffee Works

A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.

Volcano Coffee Works

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

Volcano Coffee Works

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

Volcano Coffee Works

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

Volcano Coffee Works

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

Volcano Coffee Works

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

Volcano Coffee Works

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

Assembly Coffee

Assembly House Espresso Espresso is the ultimate expression of coffee's utility, versatility, and tactility. It needs to propose an enjoyable experience drunk black and paired with milk. Therefore, espresso should have prominent sweetness, low acidity, and viscous texture. To achieve these qualities with the Assembly House Espresso, we source coffees that naturally exhibit these characteristics. And then we roast them in ways that ensure they are fully optimised for espresso and also offer a delicious cup when brewed with all other methods - especially French Press. The Producer: Cajamarca Smallholders This lot brings together selected day lots from producers across the Cajamarca region, all high-altitude farms, harvested early in the season and processed on site. An intentional blend of 20% natural and the rest washed, for a profile that reflects the best of the region – creamy, sweet and smooth. A remarkable espresso.

Assembly Coffee

Brazil — Daterra Low Caffeine (Year 3) This lot is a blend of two coffee varieties with considerably reduced caffeine levels – Aramosa and Laurina. A hybrid of two different species – Arabica and Racemosa – Aramosa is prized for its subtle florality, notes of milk chocolate and around half the caffeine level of Arabica. Laurina, a naturally evolving hybrid of the Arabica variety Bourbon, is inherently very sweet and typically offers vibrant fruit flavours. With 25-50% of the caffeine content of regular Arabica beans, Laurina is extremely popular with coffee drinkers who are limiting their caffeine intake. Daterra has become synonymous with high-quality, low-caffeine coffees and this example is truly delicious. It’s smooth, medium-bodied and full of the sweet, nutty flavours Brazilian coffee is treasured for.

Assembly Coffee

Brazil — Jamilson Cezati Grown at 950 masl at the base of Parque Estadual do Forno Grande, this lot challenges the idea that altitude is the variable that most affects quality. Instead, the diversity of the farm’s soil microbiome (shaped by its surrounding tropical habitat) plays a huge role in the quality of the crop. Brazil is widely associated with natural processing, largely due to its ideal climatic conditions: dry, sunny weather during harvest allows cherries to dry reliably on the tree or across expansive patios. Semi-washed lots are less common. By removing part of the mucilage before drying, this approach lands in a middle ground – holding onto Brazil’s familiar chocolate and nut profile while introducing a balance of body and acidity.

Assembly Coffee

Brazil — Mió Monola 29 This lot comes from Mió’s overripes programme, where cherries that have begun to dry on the tree are rethought rather than written off. Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae – a yeast more commonly associated with wine and beer – alongside added glucose and fructose as fermentation substrates. Under these controlled conditions, the cherries are able to shine, transforming ripeness into flavour, challenging traditional Brazilian flavour profiles.

Assembly Coffee

Colombia — Cata Pacamara The post-harvest methods applied to the lots that make up this coffee are low-resource, high-impact techniques replicable by multiple producers working in a diversity of environments. Once harvested the Cata Pacamara was fermented in cherry (the beans still encased in their mucilage) for close to five days. The mucilage was then removed from the beans before another 24-hour fermentation and a final wash to finish the process. The result is a cup smooth and rich. Expect flavours of fudge, spiced rum and mandarin. A coffee designed to be dual purpose – a delicious experience brewed as filter and as espresso.

Assembly Coffee

Colombia — Finca Los Nogales x Cata This lot is shaped by post-harvest techniques developed in collaboration between Los Nogales, where the coffee was grown and processed, and Cata Export, who developed the technique – a partnership focused on pushing quality forward. The coffee begins with a 72-hour oxidation in the cherry, allowing controlled exposure to oxygen for early flavour development. The cherries are then pulped, leaving the mucilage intact and sealed in tanks for a 36-hour, anaerobic fermentation, that builds on the existing flavour. A light wash follows, removing some (but not all) of the mucilage before drying, halting fermentation. The result is a decadent cup, with rich, jammy notes.

Assembly Coffee

Colombia — Jairo Arcila Strawberry Co-ferment Provenance First released in 2021, at the start of the co-ferment wave, this lot from Jairo Arcila helped shape the conversation. Now it returns as the third release in our 10-Year Series: bright, fruit-forward, and built to spark curiosity. Read more about our 10-Year series here. Process This lot follows a controlled, multi-stage approach. After selecting only the ripe cherries, they undergo a 48-hour anaerobic fermentation, with strawberries introduced during this stage to influence the overall profile. Following fermentation, the coffee is pulped, washed and dried over eight days. The use of assisted fermentation here is deliberate – building on the inherent structure of Castillo varietal while introducing an intensely fruit-forward profile, without compromising clarity or balance.

Assembly Coffee

Colombia — Linarco Rodriguez Castillo This lot comes from producers across Huila, which are brought to Linarco’s farm for processing. The cherries are fermented between 14–22 °C for around 72 hours, before being pulped and left to oxidise for 48 hours. The result is a beautifully structured washed profile. Sweetness and fruit clarity are complemented by a gentle creaminess and a lingering, balanced finish.

Assembly Coffee

Colombia — Wilber Gómez Pacamara is prized for its intensity and complexity – combining floral aromatics with a bright, citrus fruit acidity that gives the cup a distinctive taste. This lot is processed as a semi-washed (honey), where some mucilage is left intact after pulping before undergoing 48 hours of controlled fermentation. During this stage, oxidation builds on the varietal’s inherent qualities, giving additional sweetness. This approach brings more balance to the cup, softening the acidity slightly and supporting a more structured, weightier mouthfeel while allowing the Pacamara’s defining characteristics to remain vibrant.

Assembly Coffee

DR Congo — Sopade Best of Congo 104 During post-harvest, this coffee was fermented out of water for 12 hours, then fermented underwater for 24 hours and then fully washed of its mucilage before being dried and prepared for export. The result is a cup of intense sweetness, berry flavours and a weightier body than you’d usually expect of a fully washed coffee. A coffee to savour all day. This coffee was brought to the market by the inaugural Best of Congo auction. Designed to spotlight the country’s most exceptional lots, the auction was a powerful statement of what’s possible when Congolese producers are given a global platform.

Assembly Coffee

Guatemala — Finca Gascón This Catuai lot is processed as a natural, meaning the cherries are dried whole, with the fruit left intact around the seed. After harvest, the cherries are sorted, weighed and transported to the wet mill, before undergoing a 96-hour fermentation in GrainPro bags. Felipe has refined this approach over the years, drawing from a broad set of processing protocols to produce coffees with structure and sweetness. For this coffee, the result is a cup with vivid red fruit, subtle boozy notes and a sweet, rounded finish.

Assembly Coffee

Guatemala — Santa Irene Geisha Provenance The fourth release in our 10-Year Series continues a theme of finding exceptional flavour beyond the expected. A returning favourite from Santa Irene that showcases the quality of Geisha emerging from Guatemala, a country not typically associated with this varietal. Complex and expressive, this lot was sourced through our decade-long partnership with Coffee Bird. Read more about our 10-Year Series. Process A natural process shaped by the conditions in Cobán, where climate plays a defining role in how the coffee is grown and dried. Instead of a defined dry season, the region experiences consistent mist and rainfall – known locally as chipi-chipi – for much of the year. This creates dense, moisture-rich soils and a staggered flowering cycle, both of which contribute to the cup profile. Keeping intervention low allows these environmental factors to come through clearly. Ripe cherries are carefully selected and dried slowly. The result is a Geisha with defined structure, bright fruit, floral aromatics and a clean, tea-like finish that sets it apart from more typical Guatemalan profiles.

Assembly Coffee

Mexico — Benancio Chavez This lot is processed using a semi-washed (honey) method, where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying. After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lot's inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky smooth.

Assembly Coffee

Mexico — SIPRO This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour. The result is a cup full of fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.

Assembly Coffee

Tanzania — Edelweiss Estate Mielado Bourbon N39 is a Tanzanian Bourbon, first developed in the 1930s for quality and yield. This lot underwent an extended, high-temperature fermentation. Cherries were held for six days in a controlled, exothermic environment, where elevated temperatures drove the development of complex, fruit-forward esters while reinforcing the variety’s natural sweetness and structure. Following fermentation, the cherries were pulped, leaving a measured amount of mucilage intact. The result is a velvety, smooth cup with stone fruit sweetness and a slight nuttiness.

Assembly Coffee

Tanzania — Edelweiss Estate Natural N39 is a variation of the Bourbon varietal originating from Kilimanjaro in the late 1920s, prized for its vibrant acidity, pronounced sweetness and dependable yield. This lot undergoes a carefully managed drying process designed to enhance its inherent sweetness, beginning with a controlled pre-fermentation beneath black tarpaulins before being slow dried in thin layers over 25–26 days. The result is a cup bursting with vivid fruit character and sweetness, with a coating mouthfeel to finish.

Climpson & Sons

Broadway Blend is our expression of the seasons — a reminder of just how good a blend can be. It’s our go-to coffee for a flat white at Broadway Market, built for everyday drinking thats never ordinary.

Climpson & Sons

A Single Origin Coffee from Myanmar Emerging Asian coffees have a special place in the Climpson & Sons range with our roasting team working closely with our friends at Indochina Coffee to provide development feedback over a number of years. As their supply chain has grown we have seen the quality and traceability improve so dramatically that we are now able to offer unique microlots as part of our Single Origin Range. A huge step forward for a country that has been exporting specialty coffee for only a decade.

Climpson & Sons

A Single Origin Coffee from Rwanda We have been purchasing coffees from the Ruli farm for a number of years now, and it's always a welcome addition to our filter options. It showcases some of the exceptional qualities associated with Rwandan coffees.

Climpson & Sons

A Single Origin Coffee from Tanzania Sourced through Omwani Coffee Company, this coffee is grown in Karatu at Ngila Estate, where coffee sits alongside forest, wildlife, and long-standing farming knowledge. Many of the team have worked here for decades, shaping consistency year on year.Why we love it: it’s expressive, intentional, and rooted in place—great coffee, with real substance behind it. Expect a bright but balanced coffee, with a velvety texture that really comes alive on filter.

Climpson & Sons

The Baron is a testament to relationships in specialty coffee. Fresh for 2026, the Baron Bruno's Pick features coffee from Fazenda Inhame in Campos Altos, Minas Gerais.

Climpson & Sons

The ultimate placebo effect; our decaf was selected for its quality of flavour and more sustainable processing. With 1 in every 5 coffee drinkers globally now choosing decaf it's never an afterthought and always comes out surprisingly on top of the cupping table.

Climpson & Sons

Our go-to for smooth black coffees and creamy jaffa cake-like flavours in milk. Our signature espresso showcases the very best attributes of Ethiopian coffees; bright, balanced and complex.

Climpson & Sons

As pioneers in the London specialty coffee scene The Fields is a nod to our London Fields neighbourhood and a vehicle to explore the boundaries of possibility in coffee processing and sustainability.

Dark Arts Coffee

Ethiopia, Chelechele, Gedeb Varietal: HeirloomProcess: NaturalAltitude: 2150 - 2200masl Raspberry, Candied Lemon, Milk Chocolate Ethiopian coffee production follows three key seasons: a long dry period that enables harvest and processing, early rains that support flowering, and heavier rains that aid fruit development before clearing for harvest. In Gedeb, at the Lalesa washing station, Ephtah Specialty Coffee’s largest drying and washing site in the region, coffee is grown naturally under Ensete shade, carefully floated, and dried on raised beds for 12–15 days before being hand-picked and prepared for export via Addis Ababa and Djibouti. Employing 20 permanent and 250 seasonal workers across 350 drying beds, Ephtah is committed to sustainable, collaborative supply chains, quality assurance, and social impact, supporting farmers through upfront payments, premiums, and school fee assistance, while investing in expanded facilities and community development despite ongoing financial challenges.

Dark Arts Coffee

Burundi + Bujumbura Varietal: Red BourbonProcess: WashedAltitude: 1700masl Raspberry Jam, Red Berry Tea, Citrus This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 173 smallholders contributed to the lot, including lead farmers Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water. Next, the coffee was dried in the sun on raised beds for 3-4 weeks.

Dark Arts Coffee

Burundi, Rural BujumburaVarietal: Red BourbonProcess: WashedAltitude: 1800masl Cherry Blossom, Green Grapes, Tinned Pears This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 384 smallholders contributed to the lot, including lead farmers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, left to ferment for one day, then pulped and washed. Next, the coffee was pre-dried on tables in the shade for 5 days, before being moved into the sun for full drying on raised beds for 2-3 weeks.

Dark Arts Coffee

Indonesia + Wolowio Village Varietal: S795Process: WashedAltitude: 1300 - 1600masl Apple, Raisin, Macadamia Produced by the Nola Wonga Farmers Group in the Bajawa region of Flores, Indonesia, this 2024 harvest is a fully washed S795 Arabica variety grown at altitudes between 1,300 and 1,600 MASL. The group was established in 2014 by Mr Felix Soba to preserve the area's organic coffee heritage against the expansion of short-term vegetable farming, focusing on sustainable practices that integrate coffee cultivation with horticultural crops to enhance local biodiversity and economic stability. The coffee undergoes a meticulous processing method involving cherry floating, hand sorting, and fermentation before being dried on raised beds, resulting in a refined flavour profile characterised by bright and floral tasting notes of elderflower, pomelo, and agave syrup.

Dark Arts Coffee

Cusco, Calca, Yanatile, Huaynapata Varietal: BourbonProcess: Washed (36 hours)Altitude: 2050masl Green Grapes, Orange, Chestnut Grown at a breathtaking 2050 meters above sea level, the coffee from El Progreso is a testament to the lifelong dedication of Agustín and his wife. This four-hectare farm benefits from a unique high-altitude tropical climate, but the true magic lies in the traditional wisdom passed down through generations. Don Agustín treats coffee production as a meticulous craft, prioritising selective hand-picking and shade-drying to preserve the bean's integrity. The result is a cup that doesn't just offer excellent flavour, but also tells the story of a family committed to honouring their ancestral roots with every harvest.

Dark Arts Coffee

Tanzania, Songwe Varietal: Kent, Bourbon, N39Process: Washed + Sun driedAltitude: 1600 - 1671masl Rhubarb, Red Currant, Digestive Biscuit Established in 2003 with 191 members, the Iyenga coffee farmer cooperative operates within the fertile Songwe region of Tanzania. the local farmers traditionally employ a sustainable intercropping system where coffee trees grow alongside food crops like bananas and beans to maintain soil health. through a strategic partnership with Taylor Winch Tanzania, the cooperative has modernised its infrastructure with an eco depulper and wet mill to ensure rigorous quality control. this union of traditional farming and modern processing allows the cooperative to consistently produce high quality arabica for the international market. the resulting beans reflect the unique terroir of the region while ensuring that the farming community remains economically resilient through diversified agriculture.

Dark Arts Coffee

Colombia, QuindioVarietal: CastilloProcess: Washed (Cherry Co-ferment)Altitude: 1,400 - 1450masl Cherry Tangfastics, Dr Pepper, Cherry Liquor Santa Mónica is a specialty coffee farm in Armenia, Quindío, Colombia, managed by Jairo Arcila. Under his leadership, the estate has transformed into a hub for innovative coffee processing , notably producing a Castillo washed coffee with added fresh cherries that yields a highly complex, nectar-like sweetness. The farm sits at 1450 to 1500 metres above sea level and benefits from volcanic ash soil , with meticulous post-harvest practices that include a 48 hour dry anaerobic fermentation and 10 days of controlled drying. His success has been closely tied to a collaboration with Cofinet, a company that has helped bring this unique lot to the specialty market. This partnership, combined with the use of the rust-resistant Castillo variety, has not only provided greater economic stability for smallholder farmers but also empowered the operation to pursue an environmentally sustainable footprint by naturally purifying all processing wastewater through a green filtration system.

Dark Arts Coffee

Colombia, HuilaVarietal: Yellow PapayoProcess: 24hr Anaerobic ferment, NaturalAltitude: 1,750 masl Jelly Babies, Jelly Babies, Jelly Babies El Diviso is a specialty coffee farm in Pitalito, Huila, Colombia, co-founded by Nestor and Adrian Lasso after they took over their family farms and partnered with Jhoan Vergara. Together, they’ve transformed their operation into a hub for innovative coffee processing, notably producing the Yellow Papayo natural process coffee with distinct flavors of passion fruit and sweet cherries. The farm sits at 1750 meters above sea level and is shaded by native and fruit trees, with meticulous post-harvest practices that include anaerobic fermentation and controlled drying. Their success has been closely tied to their collaboration with Cata Export, a company that has provided technical guidance, market access, and training through Colombia’s top coffee school, SENA. This partnership has not only elevated the quality of their coffee—earning accolades in European barista competitions—but also empowered young farmers like Nestor to pursue sustainable and rewarding careers in specialty coffee.

Dark Arts Coffee

Burundi + Bujumbura Varietal: Red BourbonProcess: Natural + 48Hr Anaerobic FermentationAltitude: 1700masl Strawberry, Yellow Plum, Cacao This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 173 smallholders contributed to the lot, including lead farmers Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water. Next, the coffee was dried in the sun on raised beds for 3-4 weeks.

Dark Arts Coffee

Colombia + Cauca Varietal: Caturra, CastilloProcess: WashedAltitude: 1700 - 2000masl Plum, Tangerine, Caramel Produced by smallholder growers from the indigenous Paeces tribe in the Inzá municipality of Cauca, Colombia, this specialty lot is a Caturra and Castillo blend grown at altitudes between 1,700 and 2,000m. Cultivated on small family parcels averaging 0.5 to 1.5 hectares, the coffee thrives in nutrient-rich volcanic ash soil and a temperate climate of 16–22°C. Through a direct collaboration with Occicafe and Globalcafe, Cofinet ensures rigorous quality control and sustainable relationships with the local community, fostering a production process that highlights the unique terroir of the Tierradentro region. The resulting coffee achieves an impressive cupping score of +86, delivering a sophisticated flavour profile.

Dear Green Coffee

Summer Solstice returns from Brazil's renowned Daterra farm, delivering a vibrant and fruit-forward cup with notes of cacao, pomegranate and tropical fruits. Crafted from Paraiso, Yellow Catuai and Arara varieties, this tree-dried natural coffee combines juicy fruit character with a rounded body and lingering sweetness. Produced in the Cerrado region, the cherries are left to dry naturally on the tree, a unique processing method that develops exceptional sweetness, complexity and depth of flavour. Daterra is the world's first B Corp-certified and carbon-negative coffee farm, with sustainability and innovation at the heart of everything they do. The result is a standout Brazilian specialty coffee that showcases both exceptional flavour and responsible production. Details Free UK Tracked 48 delivery on orders over £30. Please see our FAQs for more information. Order before 10:30am Mon-Fri for same day dispatch We don't ship coffee more than 7 days from roast date Our CoffeeWe source speciality grade coffee that is fully traceable and ethically sourced, working with producers and importers who share our values. Read more about our ethics. StorageAll our coffee beans are roasted fresh and are best consumed within within 6 weeks of roast date Reseal the bag after opening and store at ambient temperature away from direct sunlight. Giving backAs a Certified B Corporation, we support charities and organisations that share our values, allowing both you and us to create a positive social and environmental impact with every purchase, all year round.

Dear Green Coffee

A balanced, easy-drinking coffee with clear notes of forest fruits, almond and caramel. Smooth, gently sweet and well-structured, with a finish that’s clean and comforting. Designed for everyday brewing, but with enough character to keep things interesting. We were lucky enough to visit the members of this cooperative in 2019 and were impressed by their passion and commitment to produce the best coffee they could. The members of ASMUCAFE had even set up a lab to help their own learning and development of roasting and sensory evaluation and in order to improve the quality of their crop and gain a higher price for what is referred to as their 'peace crop' following years of unrest. You can read more over on our blog. ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women’s mission as an association is to improve their families’ quality of life through coffee farming, and to contribute positively to their community by working together and sharing resources, knowledge, and support. “Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,” they say. DetailsFree Tracked 48 UK shipping on orders over £30. See our FAQs for more info. Order before 10:30am (Mon–Fri) for same-day dispatch. We never ship coffee more than 7 days past its roast date. Monday dispatch may vary depending on weekend orders and roasted stock levels. We source fully traceable, ethically produced specialty-grade coffee — read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

ANEI are an organisation of Native agroecological producers and farmers from the Sierra Nevada de Santa Marta and the Serranía del Perijá. Founded in 1995 by Aurora Izquierdo, the first Arhuaca native woman from the community of Yewrwa who decided to study in Bogotá, Colombia’s capital. The objective was to organise the economy of the native and farmer communities. She’s seen as a leader who used coffee as a tool of promote the cultural presence of the communities of Sierra Nevada de Santa Marta and Serranía del Perijá. ANEI Colombia Exporter SE Origin works to implement eco-sustainable programs and projects that strengthens the organisational processes which reclaim social, economic and cultural rights. This also promotes the food security of the communities, contributing to the world with healthy products (especially organic coffee of high-quality) that help taking care of nature and the human being. The production and commercialisation of ANEI’s Organic Coffee is within a context of harmony and respect for mother earth. This coffee is sourced via collection centres, providing valuable drying facilities though guardiolas. Cherry is picked ripe and wet processed before being brought straight to the collection centres. Once dry, the coffee goes through rigorous cupping and grading before being bagged and exported. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

DEAR GREEN X GREEN CITY Dear Green are now working with Greencity, a local whole food cooperative. We're two organisations who have ethics and quality at the core of our business practices and have joined forces to create our own collaboration coffee blend! 'The Dear Green City Blend', why would we call it anything else? Our blend of coffee not only tastes delicious (think of full-bodied milk chocolate flavours with caramel sweetness and a mouth-watering acidity!), it's also 100% Organic certified and has been sourced through direct trade links allowing a focus on high quality, traceability, sustainability, and more money going back along the transparent ethical supply chain to those who need it the most. Plus we are supporting local too by donating £1 from each bag to support the community gardening work of local social enterprise Greenheart Growers and local community garden Wash House Garden. What's the blend? - 50% Peru Montaña - Washed- 50% Colombia - Sierra Nevada DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. £1 of every bag of Dear Green City Blend gets donated to Greenheart Growers and Wash House Garden. Proud to be B-Corp certified

Dear Green Coffee

This natural Ethiopian coffee offers a vibrant flavour profile with juicy pineapple, fragrant jasmine, and a honey sweetness. Grown at high altitudes in the forest-rich region surrounding Gatta Farm in Sidama, the slow-ripening cherries develop brightness and natural sweetness. The careful natural process brings out a clean, refreshing and well-balanced cup, highlighting the elegant florals and tropical fruit notes Ethiopia is known for. A standout choice for anyone who loves floral Ethiopian coffee or brews with bright, sweet and aromatic flavours. DetailsFree tracked 48 UK shipping on orders over £30. See our FAQs for more info. Order before 10:30am (Mon–Fri) for same-day dispatch. We never ship coffee more than 7 days past its roast date. Monday dispatch may vary depending on weekend orders and roasted stock levels. We source fully traceable, ethically produced specialty-grade coffee — read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of the roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

Finca Filadelfia is one of the oldest and most influential coffee farms in Antigua, Guatemala, originally established by the Dalton family, renowned producers with generations of coffee-growing expertise. Now managed by the 5th and 6th generations, the farm spans over 214 hectares dedicated to high-quality coffee production. Antigua is one of Guatemala’s most celebrated coffee regions, with roots tracing back to 1864 when Manuel Matheu first planted coffee at Filadelfia before introducing Guatemalan coffee to the London market. His work helped shape the region into a global benchmark for specialty coffee. Surrounded by the volcanoes Agua, Acatenango, and Fuego, Antigua’s rich volcanic soil and stable climate create ideal growing conditions. Shade-grown under grevillea trees, coffees from this region develop slowly, resulting in balanced, complex cup profiles. DetailsFree Tracked 48 UK shipping on orders over £30. See our FAQs for more info. Order before 10:30am (Mon–Fri) for same-day dispatch. We never ship coffee more than 7 days past its roast date. Monday dispatch may vary depending on weekend orders and roasted stock levels. We source fully traceable, ethically produced specialty-grade coffee — read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

Great Rift Coffee from Priory Farm in Kenya’s Rift Valley benefits from rich volcanic soil and ideal growing conditions at high altitude. Handpicked ripe cherries are carefully washed and sun-dried to develop bold, fruity flavours with balanced acidity. Sustainable practices like shade-grown coffee, organic farming, and integrated pest management support biodiversity and local communities, including farmer training, fair wages, and education initiatives. This approach ensures high-quality coffee while fostering environmental care and social impact. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round.

Dear Green Coffee

Sakubel is a washed Mexican coffee from the highlands of Chiapas, produced by Indigenous Tseltal farming communities using traditional shade grown farming methods passed down through generations. In the cup, expect notes of dried fig, caramelised sugar, and lime marmalade, with a rounded sweetness and a gentle citrus finish. It’s an approachable, well balanced coffee with plenty of character. It works well as both espresso or filter. Carefully hand picked and slow dried in the cool mountain air of Los Altos de Chiapas, Sakubel is part of a newer wave of traceable Mexican specialty coffee that focuses on quality, community, and expressing the unique growing conditions of the region. DETAILSFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TIPSAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving backAt Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

"Montaña," translating to "mountain" in Spanish, is the name of this organic, regional blend. The name reflects the high-altitude conditions and the mountainous terrain of San Ignacio where this coffee is produced by small-scale coffee farmers. San Ignacio is located in the Cajamarca department of Peru, nestled in amongst the Andes mountain range, where the nutrient-rich volcanic soil is ideal for specialty coffee production. Part of the wider Chanchamayo coffee belt, recognized for its excellent coffee-growing conditions, coffee from this region is known for high sweetness and full-bodied flavour. In addition to coffee, San Ignacio is known for its biodiversity and rich cultural heritage. The province is home to indigenous communities and a mix of traditional and modern farming techniques. Montaña is made up primarily of Catimor, Pache and Typica varieties, grown at elevations between 1,400 and 1,700m. The coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20 to 30 hours of fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, and volcanic soils with good organic structure. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million, they often have no more than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in late May or early June. This coffee is produced by women farmers; there are some male members of the families but the women took over ownership and charge of the land. The support that a smallholder farmer often relies on has been found to flourish under this structure, and it is often now used as a methodology to help improve the coffee on a farm if an individual is struggling. We source the coffee through Kinini and Jacquie has been active in helping them organise themselves since some of the women supplied coffee to them. Jacquie supported the women with registering their cooperative, and they made 12 groups depending on which village they were near to help manage training and traveling. Jacquie said, "After all this was in place I promised them that I will market their coffee by the co-op name. These women are now coffee expert farmers". DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

Red grape, passionfruit, and treacle. Rich, full-bodied, and fruit-forward. This natural lot from Rotutu in Timor-Leste shows a deeper, more expressive side of the same coffee. Expect juicy red grape and bright passionfruit up front, balanced by a dark, treacle-like sweetness and a heavier, syrupy body that carries through the cup. Sourced through Karst Organics, this coffee comes from a collective of 140+ households in the Letefoho region. Their ongoing work with the Rotutu community focuses on improving quality, infrastructure, and ensuring fair, consistent payment for producers. ProcessThis is a natural process, where the whole coffee cherry is dried in the sun with the fruit still intact. As it dries, the beans absorb sugars and flavours from the surrounding pulp, creating a richer, sweeter profile. Careful harvesting at full ripeness helps maintain clarity while bringing out that added depth and intensity. DetailsFree Tracked 48 UK shipping on orders over £30. See our FAQs for more info. Order before 10:30am (Mon–Fri) for same-day dispatch. We never ship coffee more than 7 days past its roast date. Monday dispatch may vary depending on weekend orders and roasted stock levels. We source fully traceable, ethically produced specialty-grade coffee — read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

Rooibos, citrus, and apricot lead this clean, vibrant Timor-Leste washed coffee. Sourced from the Rotutu community in the Letefoho region of Ermera, this lot showcases the clarity and balance that Timor-Leste is capable of. Expect bright citrus up front, followed by soft apricot sweetness and a gentle rooibos, tea-like finish. Produced in partnership with Karst Organics, this coffee comes from a collective of over 140 households. Karst works closely with farmers throughout the harvest, supporting everything from picking and processing to infrastructure and training, helping to improve quality and ensure fair, consistent payment. ProcessAfter harvest, cherries are sorted and depulped before undergoing fermentation to break down remaining mucilage. The beans are then thoroughly washed and slowly dried. This process results in a cleaner, brighter flavour profile compared to other processing methods, making it a great reference point as we explore the same coffee processed in different ways. DetailsFree Tracked 48 UK shipping on orders over £30. See our FAQs for more info. Order before 10:30am (Mon–Fri) for same-day dispatch. We never ship coffee more than 7 days past its roast date. Monday dispatch may vary depending on weekend orders and roasted stock levels. We source fully traceable, ethically produced specialty-grade coffee — read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Dear Green Coffee

A vibrant, fruit-forward natural process coffee bursting with tropical sweetness. Juicy notes of guava and mango lead the cup, followed by the comforting sweetness of candied pecan and a smooth, lingering finish. Bukonzo Dream takes its name from the Bakonzo people, whose communities span the Rwenzori Mountains of western Uganda and eastern Democratic Republic of Congo. The coffee's story began with Chris, a washing station manager from the Bakonzo Tribe, who shared his dream of seeing coffee grown by his people roasted and enjoyed in the UK. Today, that dream continues through every cup of Bukonzo Dream. Produced by more than 2,000 smallholder farmers working with Agri Evolve, this coffee is helping to restore the reputation of Rwenzori coffee on the global stage. Through fair pricing, investment in processing infrastructure, and ongoing farmer support, Agri Evolve has created a sustainable and reliable market for coffee producers throughout the region. This particular lot comes from Kituei, a small trading centre near Kasese in the Rwenzori Mountains. Carefully selected cherries are delivered to Nyabirongo washing station, where they are sorted, floated, and slowly dried on raised beds for up to four weeks. Constant attention during drying ensures a clean, expressive cup that showcases the unique character of the region and the dedication of the farmers behind it. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

Horsham Coffee Roaster

Tasting Notes: Hazelnut | Milk Chocolate | Dried FruitsProcessing Method: NaturalVarietal: Various Our Brazil Single Origin coffee currently features a natural processed coffee from the Mantiqueira co-operative of producers. We've been buying coffee from Inhame for several years and they consistently produce excellent coffee. After harvesting the coffee is dried on concrete patios until reaching 30% moisture content. The coffee is then moved to mechanical driers that gently reduce the moisture content down to 12%. *Please note - our Brazil Single Origin is subject to change and may feature different producers from Brazil.

Horsham Coffee Roaster

Cooperative Blend Tasting Notes: Red Apple | Chocolate | CaramelProcessing Method: HoneyVarietal: Various Our Cooperative coffee blend was released in 2019 and typically features washed or honey processed coffees from central and south America. We select a coffee produced by small hold farmers dedicated to sustainable farming methods. Roasted to highlight sweet, chocolate notes making this a perfect coffee for espresso brewing or if you enjoy coffee with rich chocolate notes and good body. Great both with and without milk! Currently featuring coffee from La Cumbre in Tarrazu, Costa Rica. For more detailed information visit www.horshamcoffeeroaster.co.uk

Horsham Coffee Roaster

Decaf Coffee This product is subject to change but origin information will always be updated below. Varietal – VariousPreparation – Washed then processed by Mountain WaterLocation – PeruAltitude – 1100-1300 maslImporter - IAC Finding great-tasting decaf coffee can be challenging. Quite often, these are produced using poor-quality coffee that isn't traceable to farms or cooperatives. We work hard to source our decaf coffee from producers dedicated to sustainable farming methods. This is then decaffeinated using the chemical free Swiss Water method. This coffee is grown and harvested by a collective group of farmers. Rather than processing their own coffee, they deliver cherry to a local mill. The mill will sort and process this as a washed coffee. The outer layer of fruit is removed before washing and drying on concrete patios. All producers manage their farms using sustainable farming methods without the use of pesticides or damaging fertilizers. Coffee is then sent for decaffeination using the Mountain water chemical-free decaffeination process that retains as much flavour as possible.

Horsham Coffee Roaster

El Bosque Varietal – CaturraPreparation – 48 hour fermented naturalLocation – Alto Pirias, Chirinos, CajamarcaAltitude – 1800 maslImporter - Chacra Eli Espinoza is a second-generation farmer from the highlands of Cajamarca, where his family grew potatoes and raised sheep. In the early 2000s he followed his father to Chirinos, who was just starting to plant coffee. With no income from the young trees, Eli worked on nearby farms to help provide for the family, slowly saving until he could buy a small plot of his own and plant his first caturras. Land by land, he built everything from the ground up — his house, his drying patios, his processing setup. Today, he and his wife farm around four hectares of caturra, bourbon, java, geisha and heirloom varieties. Eli prefers naturals — he's convinced they give him the best cup. In 2019, knowing his selective picking deserved better scores than he was getting, he started experimenting: longer fermentations on his washed lots first, then honeys, then naturals. The protocol he landed on that year transformed his quality, and it's been his standard ever since. Cherries are picked deep, ruby-red ripe, then washed and floated at his processing area to remove any defects. The remaining cherry is covered with tarpaulin and fermented whole in tiled tanks for 48 hours. The coffee is sun-dried briefly to shed surface moisture, then moved onto raised beds inside a parabolic dryer for a slow 30-day finish. Tasting notes include peach, grape and honeysuckle.

Horsham Coffee Roaster

Varietal – Various Preparation – Natural, Honey and Washed Location – Costa Rica, Kenya and Colombia Bold, juicy and packing big fruit flavours. The current version of El Zumo features a natural processed coffee from Planadas, Tolima in Colombia. The blend will change over time as fresh crops arrive, and V.7 delivers delicious notes of cherry, caramel, and chocolate and is fantastic brewed as espresso or filter coffee. Tasting notes include cherry, caramel and chocolate. For more detailed information on this coffee visit horshamcoffeeroaster.co.uk

Horsham Coffee Roaster

Finca Filadelfia Varietal – Bourbon and Villa SarchiPreparation – WashedLocation – Antigua Valley, GuatemalaAltitude – 1800 maslImporter - Chacra Few farms carry a story quite like Finca Filadelfia. Nestled in the Antigua Valley in the shadow of three volcanoes, this is where Guatemalan coffee growing began. In 1864, Manuel Matheu — the sixth generation's great-great-great-grandfather — made a pivotal decision. His farm had been growing cochineal, the insect used to produce natural red dye, but the industrial revolution had just rendered it obsolete overnight. Rather than accept ruin, Manuel replanted in coffee. After his first harvest, he sailed to London to sell the crop. The trip was such a success that the President of Guatemala commissioned him to teach other farmers how to do the same. The Antigua coffee region was born. Over 160 years later, the farm is still in the Dalton family — now in its fifth and sixth generations — and the obsession with quality is as fierce as ever. Marta's great-grandmother Elisa ran the farm until the age of 95 and placed second in Guatemala's very first Cup of Excellence in 2001. Today, Roberto Dalton tends his parcel with the same infectious passion, and the 2024 harvest scored an outstanding 87+. Grown on the north side of the Antigua Valley, where the climate is particularly well suited to exceptional coffee, and processed through careful washed preparation, this is a clean, expressive cup that reflects everything this extraordinary place has to offer. Tasting notes include green apple, plum and cocoa.

Horsham Coffee Roaster

Franco Huaches Geisha Varietal – GeishaPreparation – 36 hour dry ferment washedLocation – El Limón, Chirinos, San Ignacio, CajamarcaAltitude – 1850-1900 maslImporter - Chacra When rust devastated Franco's plantation in 1916, he made a bold call: introduce the Geisha variety on the advice of an agricultural engineer. It proved transformative. La Lúcuma has since earned recognition across regional and national competitions, and this Geisha Inca — grown at 1,850–1,900 masl in the highlands of San Ignacio — stands as the clearest expression of what that decision made possible. Harvesting is meticulous. Pickers are trained to select only fully ripe cherries, with a strict three-can daily limit per harvester to prevent any unripe or overripe fruit from making the cut. Cherries are pulped and dry-fermented in sealed tanks for 36 hours — building natural sweetness and complexity — before a thorough wash removes all remaining mucilage. The beans are then dried on parabolic beds in uniform layers, turned continuously to ensure even dehydration, and rested on wooden pallets until moisture settles at 11–12%. This is a stunning high cup score washed Geisha scoring 88 points. Tasting notes are complex and include peach, jasmine and milk chocolate.

Horsham Coffee Roaster

Mutambu Hill Varietal – Red BourbonPreparation – WashedLocation – South of Bujumbura, BurundiAltitude – 1800 maslImporter - Omwani This washed Red Bourbon lot comes from the Mutambu Commune in the Mumirwa region of Burundi, grown at 1,800 metres above sea level — an altitude that lends the coffee the slow ripening and complex character that Burundian Bourbon is known for. 384 smallholder farmers contributed their cherry to this single community lot, including lead farmers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi. After harvest, cherries were delivered to Migoti Coffee's washing station on Migoti Hill, where they were sorted, fermented for 24 hours, pulped and washed. The coffee was then pre-dried in shade for five days before moving to raised beds in full sun for a further two to three weeks — a careful drying process that preserves brightness and clarity in the cup. Migoti Coffee was founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose with a clear mission: to improve livelihoods for local farmers by connecting them to international markets through quality processing and transparent supply chains. Operating two washing stations in the mountains of Bujumbura Rural Province, Migoti works with a growing network of smallholders to produce consistently high-quality, traceable coffee. Tasting notes include cherry, cranberry, golden raisin.

Horsham Coffee Roaster

Varietal – Various Preparation – Pulped natural, Washed and Natural Location – Brazil, Rwanda and Uganda Nova Espresso blend is our take on a more traditional high-quality Italian-style espresso blend. The blend contains: Uganda Rwenzori Mountains natural 20%Rwanda Liza washed 30%Brazil Mantiqueira pulped natural 50% Based on a really good quality coffee from Brazil, this blend is roasted a touch darker than our Workhorse blend. We've developed the blend and roast style to suit espresso extraction and it's easy to work with and fairly forgiving. Tasting notes include dark chocolate, nuts and caramel. For more detailed information on this coffee visit horshamcoffeeroaster.co.uk

Horsham Coffee Roaster

Rwanda - Liza Washed Varietal – Red Bourbon Preparation – Washed Location – Near to Kamembe, South West Rwanda Altitude – 1600+ masl Importer - Horsham Coffee Roaster Our coffees from Rwanda are directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees take a look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year and have been working directly with Liza since 2017. Producer Overview: Liza washing station is owned by Jean Paul (far left in the above picture). He is a second generation coffee farmer who has worked for many years as an agronomy consultant both in Rwanda and the Congo. His farm has about 6000 trees and he processes coffee from his own farm and from several hundred local small hold farmers within the community. The quality he produces is outstanding and this is due to his dedication and commitment to training local farmers and focusing on very careful hand sorting at the washing station. Jean Paul produces a variety of different microlots specifically for us, these include washed coffees and bespoke experimental process coffees. Harvesting and Processing: Coffee is delivered daily during the harvest period (February to June) by small hold farmers. Usually, they deliver anything between 10 and 100kg depending on the size of their farm. After delivery coffee is floated in water. Defects tend to float and the good quality cherry will sink. After flotation coffee is pulped to remove the fruit and then fermented dry in tanks for about 12 hrs. After fermentation, the coffee is washed to remove mucilage and then moved to dry in the shade. Drying takes place in two stages. The first stage is done undercover to allow hand sorting to take place and gentle drying to avoid parchment cracking. After 48hrs of shade drying the coffee is moved to raised tables to dry in the sun until reaching 12% moisture. Each days processing is kept separate to create separated lots. After the coffee has dried it is stored in a cool stored room and samples are sent away to be roasted, cupped and graded in Rwanda and also sent to us to be sampled. Once we've selected the lots we've like to purchase the coffee will be dry milled. This process involves removing the parchment layer and further sorting to remove defects. Tasting Notes: Orange, Caramel, Cranberry. A lovely well-balanced coffee that is great as espresso and filter and works well with and without milk.

Horsham Coffee Roaster

Varietal – Various Preparation – Pulped natural and Washed Location – Brazil and Rwanda Our Workhorse blend is built around the concept of consistency and reliability and combines our directly traded coffees from Rwanda and Brazil. The blend contains: Rwanda Liza washed 50%Brazil Mantiqueira pulped natural 50% Workhorse is a light roast espresso and perfect if you like a bright, juicy, but well-balanced espresso. If you are looking for a traditional Italian style espresso take a look at our Nova Blend. Tasting notes include nuts, sweet caramel, chocolate and a hint of orange. For more detailed information on this coffee visit horshamcoffeeroaster.co.uk

Kiss the Hippo

Producer Urban Family and Long Miles Coffee Farm/Mill Rio Brilhante and Ninga Washing Station Cultivar Mixed Cultivar Process Natural Location Minas Gerais & Kayanza Altitude 950 - 2000 masl Harvest Late 2025 Expect notes of Blackcurrant, Almond, Milk Chocolate Another year, another cup worth raising. To celebrate our 8th Birthday, we've brought together two long-standing partnerships in one bag. Urban Family's Brazil Capivara, from Rio Brilhante in Minas Gerais, lays down a comforting foundation of milk chocolate and toasted almond. Burundi Ninga, from Long Miles' washing station in Kayanza, a lot we return to year after year, lifts the cup with a bright burst of blackcurrant. Both lots are naturally processed, and the blend pours rounded and velvety, fruit-forward yet familiar. A celebration of the producers, the seasons, and another year shared with you.

Kiss the Hippo

Two hills, a short walk apart, both rising out of Burundi's Kayanza province. Both growing Red Bourbon, the heritage variety quietly putting Burundi on the specialty map. Both cared for by the Long Miles Coffee Project. And yet, in the cup, they could not be more different. At Heza, Mikuba's cherries are washed and double-fermented under the watch of coffee scouts Anicet and Patrice, drying slowly on raised beds for around 18 days. The result is clean and precise: crisp red apple, candied orange, a delicate hibiscus finish. Further uphill at Ninga, station manager Epaphras Ndikumana lets whole cherries dry for a full thirty days. That patience builds depth: ripe melon, juicy blackberry, a sweetness that lands like a gummy bear. Two coffees, one country, the same careful hands. A small tasting tour of how good Burundi has become. Tasting Notes: Mikuba (Washed): Red Apple, Candied Orange, Hibiscus Ninga Hill (Natural): Melon, Blackberry, Gummy Bears .form-submit-notes img{display:none;}

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Producer Long Miles Coffee Project Farm/Mill Mikuba Hill / Heza Washing Station Cultivar Red Bourbon Process Washed Location Kayanza, Burundi Altitude 1,800 MASL Harvest June 2025 Expect notes of Red Apple, Candied Orange, Hibiscus Mikuba Hill sits in the Kayanza province of Burundi, flanked by the Ruvubu River and the edge of the Kibira Rainforest. The coffee is produced by smallholder farmers and processed at the Heza washing station, part of the Long Miles Coffee Project. Heza means "beautiful place" in Kirundi, and the name fits — the surrounding hills are covered in wildflowers, acacia forests, and banana canopies that shade the coffee as it grows. Only ripe Red Bourbon cherries are selected and delivered to Heza, where they are hand-sorted, pulped, and undergo a double fermentation — first dry for around 12 hours, then wet for up to 24 hours. The parchment is washed twice, graded by density in water channels, and slowly dried on raised African beds for 16 to 20 days. Coffee scouts Anicet and Patrice work closely with the farming communities across Mikuba, helping with pruning, fertilisation, and managing the antestia bug — a persistent challenge in Burundi responsible for the potato defect. Their steady, hands-on support has been central to the quality gains coming from this hill year after year.

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Producer Burundi, Ninga Hill Natural Cultivar Red Bourbon Process Natural Location Kayanza, Burundi Altitude 1,900 MASL Harvest June 2025 Expect notes of Melon, Blackberry, Gummy Bears Ninga Hill rises high in Burundi's Kayanza province, beside the Nkokoma River at around 1,900 metres above sea level. The washing station here is the third built by the Long Miles Coffee Project, founded by Ben and Kristy Carlson. Before Ninga existed, farmers had to walk for hours to deliver cherries to the nearest station at Bukeye. Now, with processing closer to home, cherries arrive fresher and the quality of the coffee has followed. Only ripe Red Bourbon cherries are selected for this natural lot. After hand-sorting and floating to remove defects, the whole cherries are laid out on raised African drying beds and turned regularly over a period of up to thirty days. The slow, careful drying in full cherry builds deep fruit sweetness and a layered, complex cup. Managed by Epaphras Ndikumana and quality-controlled by Seth Nduwayo, Ninga represents more than a washing station. It stands as a sign of progress for a remote community that once lacked the infrastructure to showcase what its coffee could be. The station also provides clean water to the surrounding area through its own borehole, extending its impact well beyond the harvest.

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Producer Felipe Arcila Cultivar Red Gesha Process Carbonic Maceration Location Quindio Altitude 1800-1900 masl Harvest November - December Expect notes of Strawberry, Orange, Rose Felipe Arcila is a fourth-generation coffee grower and co-founder of Cofinet, a coffee producer and exporter in Colombia. Jardines del Edén is Cofinet's flagship farm, dedicated to growing exotic coffee varieties and experimental processing. This Red Gesha lot was processed using carbonic maceration, a technique borrowed from winemaking. Whole coffee cherries are sealed in an airtight container filled with CO₂ gas, creating an anaerobic environment where natural yeasts drive fermentation. This breaks down cell walls and draws out intense, complex flavours. The result is an extraordinarily sweet and layered coffee with vibrant strawberry, orange, and rose notes.

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Producer Arley Vargas Cultivar Striped Bourbon Process Natural (Double Fermentation) Location Palestina, Huila, Colombia Altitude 1,600 - 1,800 masl Harvest 2026 Mitaca crop Expect notes of Black Cherry, Melon, Cacao We're delighted to release a new natural-processed coffee from La Piragua in Palestina, Huila, produced by Arley Vargas alongside his father Alexander. Grown between 1,600 and 1,800 masl on a 10-hectare farm where the family champions regenerative practices, this lot showcases Striped Bourbon, a striking variety distinguished by red cherries streaked with orange. Long believed to be a natural mutation of Red Bourbon, recent genetic testing has revealed something far more surprising: Striped Bourbon shares closer lineage with Gesha than with traditional Bourbon, helping explain the floral complexity and aromatic intensity that sets it apart in the cup. Picked at peak ripeness using Brix measurements, the coffee undergoes Arley's signature double fermentation: 72 hours oxidised, then 98 hours anaerobic in barrels with degassing valves, before slow-drying over 15 to 20 days. Intense yet refined, this lot has notes of black cherry, melon, and cacao.

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Components: 100% Ethiopia Bench Maji - Natural Expect notes of Dark Chocolate, Caramel, Walnut. The Donna Espresso is our nod towards a more traditional coffee flavour. First, we find coffees that have the inherent characteristics of deep chocolate, with low acidity and lots of body. We then roast a little darker than our other coffees, to the point where the natural sugars are browned to a dark caramel quality. Donna tastes robust and strong, but still allows the unique characteristics of our seasonal coffees to shine through.

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Producer Fabian Macas Farm/Mill Finca Alemana Cultivar Typica Nacional Process Washed Location Olmedo, Barrio Tambará, Loja, Ecuador Altitude Mixed Harvest Late 2025 Expect notes of Pecan, Molasses, Plum Finca Alemana is a third-generation family farm in Olmedo, Barrio Tambará, Loja, Ecuador, sitting between 1,700 and 2,000 metres above sea level on fertile volcanic soils. Fabian Macas and his father are restoring and modernising approximately 40 hectares, committed not only to producing exceptional coffee but also to social development in the region. They support local farmers who lack infrastructure, helping to reactivate the local economy and preserve historic farms. Their Typica Washed is harvested from late June, then fermented, washed and sun-dried before shipping from Guayaquil. Expect notes of Pecan, Molasses, Plum.

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Producer Jairo Arcila & Chirinos Farm/Mill Smallholder wet mills, Central Kenya & Jairo Arcila's farms via Cofinet Santa Monica Cultivar Mixed Process Washed (Kenya) & Co-fermented (Colombia) Location Central Kenya, around Mount Kenya & Armenia, Quindío, Colombia Altitude 1,550 - 2,000 masl Expect notes of Strawberry, Green Apple, Vanilla Recommended for all brew methods. As the lightest and brightest blend on our menu, Fruitopia is designed to be anything but traditional. In partnership with our good friends at Cofinet, we keep this blend dynamic by rotating the components based on the freshest harvests. Every iteration includes a co-fermented coffee, meaning the cherries were fermented alongside actual fruit to unlock incredible fruitiness and depth. This time we've doubled up: Jairo Arcila's Strawberry and Green Apple co-ferments from Colombia (10% each) join our Washed Kenya Adumu (80%). The Kenya brings the structure, juicy acidity and a soft vanilla finish, while the co-ferments pile on ripe strawberry and crisp green apple. It is summer in a cup, somewhere between strawberries and cream on Centre Court and a long iced glass on the lawn. Bright, fruity and best over ice.

Kiss the Hippo

Certified Organic by the Soil Association, George Street Blend is our go-to house coffee. Strong enough to shine through milk, George Street is carefully roasted to highlight the coffees' robust, natural flavours while also pushing through a deep sweetness that helps create a syrupy body. This version of our mainstay blend pairs two cooperative-led, organic-certified lots from long-standing partners: COPROCAEL in La Encarnación, Ocotepeque, on the western edge of Honduras, and Cooperativa La Prosperidad de Chirinos in Cajamarca, northern Peru. The result is a balanced, milk-friendly cup with the deep chocolate sweetness, gentle berry acidity and syrupy body we want anchoring our house blend. COPROCAEL (Cooperativa de Productores de Café la Encarnación Limitada) was founded in 2000 in La Encarnación, Ocotepeque, in western Honduras. The cooperative supports more than 260 small-scale organic coffee producers across the hillsides surrounding the community, working at altitudes between 1,100 and 1,750 metres above sea level. Member farmers cultivate a mix of Caturra, Catuaí, Catimor and Lempira varieties on plots that average little more than a few hectares each. COPROCAEL is Fair Trade and USDA Organic certified, and runs its own composting plant that turns coffee pulp into organic fertiliser, closing the loop on production waste. Cooperativa Agraria Cafetalera La Prosperidad de Chirinos, founded in 1968 in Chirinos, Cajamarca, Peru, unites over 800 smallholder farmers cultivating around 2,200 hectares of high-altitude Arabica coffee (1,300-2,000m). Members grow Typica, Bourbon, Caturra, and Pache, and the cooperative holds Fairtrade, USDA Organic, Rainforest Alliance, Smithsonian Bird Friendly and Regenerative Agriculture certifications. Together, both cooperatives represent exactly the kind of producer relationship we want anchoring our house blend: cooperative-led, organic, traceable, and quietly excellent.

Kiss the Hippo

Coffee South Sudan, Equatoria Producer Local communities of Nzara and Yambio County Cultivar Excelsa Process Anaerobic Honey Location Nzara and Yambio County, South Sudan Altitude 600 masl Harvest 2025 Expect notes of Chamomile, Chestnut, Honey Our second Low Caf release, and our first ever Excelsa. A 2025 paper led by researchers at Kew confirmed what growers had long suspected: Excelsa isn't a variety of Liberica but its own distinct species, Coffea dewevrei. It's a different branch of the coffee family tree, with naturally lower caffeine in the cup and no decaffeination involved. Excelsa was first documented near Lake Chad in 1903, and South Sudan sits firmly within its ancestral range. This lot comes from Equatoria Coffee, part of a project working to re-establish Excelsa as a commercial crop in the region it came from. Hand harvested, pulped, then sealed in tanks to ferment in its own mucilage for 72 hours before drying. Expect something softer and more savoury than our usual roster. Chamomile tea, roasted chestnuts, a thread of honey. A late-afternoon cup.

Kiss the Hippo

Producer Negrisa Family Farm/Mill Numerous Smallholders Cultivar Field Blend Process Washed, Mountain Water Process Location Chanchamayo, Villa Rica, Pichanaki & Satipo Altitude 1,200 - 2,400 masl Expect notes of Dark Chocolate, Toffee, Brazil Nut This organic decaf comes from Negrisa, a family-run business with more than 15 years of experience processing, quality-controlling, and exporting Peruvian coffee to markets around the world. Sourced from numerous smallholder farmers across the high-altitude growing regions of Chanchamayo, Villa Rica, Pichanaki, and Satipo, the cherries are grown between 1,200 and 2,400 masl before being washed and then decaffeinated using the Mountain Water Process, a chemical-free method that uses pure water from the glaciers of Pico de Orizaba in Mexico to gently strip caffeine while preserving the coffee's origin character. Negrisa's approach is rooted in the values you'd expect from a family operation: commitment, passion for hard work, and a desire to keep improving. Their mission is to ensure quality and performance at every stage of the coffee production process, from the farm to the final cup, and their care shows up clearly in this lot.

North Star Coffee Roasters

Astro is our explore range espresso blend, built with flat whites in mind. Bold, sweet, it's a coffee you’ll reach for daily and still feel excited about. In milk, it’s smooth and sweet like red berries and malted milk biscuits. As it cools, red apple and citrus come through, with a grapefruit finish for balance. The mouthfeel is sticky, plush and heavy, like raspberry jam on buttered toast. Brewed black, it’s punchier and brighter. Like a dark chocolate tart: sharp and bold in all the right ways. Expect: red berries, dark chocolate and malted milk biscuits.Part of our Explore Range: vibrant coffees with unique flavour profiles.

North Star Coffee Roasters

When life’s busy and you just want a really good coffee, this is the one. Milk chocolate, toasted hazelnut and gentle tangerine come together in a cup that simply gets everything right. The coffee you reach for when you don’t want to think twice—you just want to know it’s going to be good.

North Star Coffee Roasters

Don Edil's pink bourbon is widely recognised by the coffee growing community of San Agustín as some of the very best in the area. Expect an incredibly complex and vibrant cup that is syrupy in body and filled with a moreish sugarcane sweetness. Expect: Peach, Cotton Candy GrapesEnjoy: Without MilkProcess: WashedVarietal: Pink Bourbon

North Star Coffee Roasters

This standout microlot from Julián and Yisela is one of the finest caturras we've ever tasted here at North Star. Expect an incredibly balanced cup with bags of sweetness and beautiful bold purple fruit notes on the finish. Expect: Blackcurrant Jam, Red Apple, Brown SugarEnjoy: With or Without Milk Process: WashedVarietal: Caturra

North Star Coffee Roasters

A beautiful, syrupy washed lot comprising of coffee grown by producers of La Colmena, a close knit community of coffee producers based in San Agustin, Huila. This field blend offers a mixture of high potential varietals that results in a tasty, complex coffee with real depth in character. Expect: Stone Fruit, Green Apple, CaramelEnjoy: With or Without MilkProcess: WashedRelationship Since: 2024

North Star Coffee Roasters

This staple coffee is the collective effort of a group micro entrepreneurs in the town of La Palma, which is situated in the lesser known coffee producing region of Chalatenango – an area well known for Naif art that covers roadside buildings in bright, colourful murals. Expect: Stewed Plum, Brown Sugar, Blood OrangeEnjoy: With or Without MilkProcess: Washed

North Star Coffee Roasters

Could this be the tastiest gesha to ever come out of Chalatenango? A UK exclusive from long time Los Chelazos contributor and La Palma legend, Eric Roberto Landaverde. Years of experimentation in processing has resulted in this wonderfully complex and characterful fruit bomb of a microlot that absolutely shines as filter. Expect: Strawberry & Cream, Rose WineEnjoy: Without MilkProcess: Natural Gesha

North Star Coffee Roasters

María Zoila Piñeda returns with her outstanding Pacamara from Finca Margarita. Years of partnership and investment have helped unlock this coffee's full potential, resulting in a beautifully crisp microlot packed with apple butter, tart grape and a honey sweetness. Expect: Apple Butter, Green Grape, HoneyEnjoy: With or Without MilkProcess: Washed Learn more about our El Salvador impact project

North Star Coffee Roasters

If you’ve ever wondered where to go after your favourite everyday coffee, this is a wonderful place to start. Green apple, juicy red berries and sugared almonds create a cup that’s familiar enough to trust, yet different enough to remind you just how exciting great coffee can be.

North Star Coffee Roasters

“Death before decaf?” We think decaf deserves a little more love than that. Sweet praline cream, brown sugar and orange come together in a beautifully balanced cup that’s welcomed thousands of people into the Love Decaf Club.

North Star Coffee Roasters

A component of our house blend that tastes so good we wanted to showcase it all by itself. This beautiful washed coffee is the combined efforts of producers from the indigenous Mazatec community, which is a Nahualt name that translates to "the deer people". Expect : Blackberry, Red Apple, Roasted AlmondEnjoy with : With or Without Milk Process : Washed

North Star Coffee Roasters

Some coffees demand your attention. This one simply gets on with being enjoyable. Sweet, balanced and comforting, this regional blend from northern Peru brings together notes of rooibos tea, red plum and brown sugar. The sort of coffee that quietly earns a place in your favourite mug.

North Star Coffee Roasters

The project provided land, seedlings, and skills to 20 young Rwandan farmers who named themselves the 'Ijabo' producer group. From their second ever harvest, this honey processed lot is super sweet and syrupy - perfect across metal filter methods. Your brew helps build a brighter future for these farmers. Expect: Candied Peel, Pear Drops, Medjool DateEnjoy: With or Without Milk Process: Honey

North Star Coffee Roasters

A beautifully clean and juicy washed lot care of our latest impact-led origin project - established to help build the next generation of coffee producers in Nyamasheke, Rwanda. We couldn't be more excited to share the incredible results of the "Ijabo" producer group's second harvest. Expect: Lemon Sherbet, Black Tea, Golden RaisinEnjoy: With or Without MilkProcess: Washed

North Star Coffee Roasters

Smooth, chocolatey and satisfyingly creamy with a gentle touch of orange citrus. Created for the iconic Tiled Hall Café, this approachable blend has a rounded body and velvety finish. Delivered with zero emissions and sourced with impact to shape a better future for coffee. This is coffee that’s as inspiring as the space it’s served in. Expect: Chocolate, Hazelnut, Orange Enjoy: With or without milk

North Star Coffee Roasters

Your morning coffee might only last ten minutes. The story behind it lasts a whole lot longer. Pear, sweet lemon and creamy nougat come together in a wonderfully sessionable cup that’s as rewarding to drink as it is to discover, introducing you to one of coffee’s most exciting emerging origins.

North Star Coffee Roasters

This is the kind of coffee that feels right for the first warm mornings of the year. A juicy, fruit-forward Uganda filled with cherry sweetness, dark fruit richness and a bright, lively acidity that keeps you coming back for another sip. A vibrant coffee helping showcase Uganda’s incredible potential.

Origin Coffee Roasters

This coffee is decaffeinated using an all-natural Sugarcane process. Our approach to decaf is to create a balanced and approachable cup profile.

Origin Coffee Roasters

A naturally processed Gesha with notes of tart raspberry and elderflower, with soft, chocolate-coated raisin sweetness. From regenerative agriculture pioneers, the Ocampo family in Colombia. Released alongside its washed counterpart, Calliandra.

Origin Coffee Roasters

A standout washed Gesha, defined by an exceptionally clean, floral cup. Produced by the Ocampo family in Colombia, this release offers a bright, refreshing counterpoint to its naturally processed counterpart, Black Cedar.

Origin Coffee Roasters

This year, we’re sharing a series of different varieties from the Caxambu farm, each transported via our Shipped by Sail project. This naturally processed Bourbon lot shows soft fruit notes, complemented by vanilla.

Origin Coffee Roasters

A partnership three years in the making, this coffee is one of a series we’re proud to share from Burundi this year. Expect notes of bright citrus and dark fruit, carried by an elegant, Earl Grey‑like bitterness.

Origin Coffee Roasters

La Palma is an exceptional expression of the Marshell variety from Peru, celebrated for its clarity and complexity. Enjoy notes of sharp red fruit in this vibrant and crisp cup.

Origin Coffee Roasters

A softly sweet coffee with gentle citrus brightness, Pai Heroí reflects generations of thoughtful cultivation and responsible environmental stewardship. A family legacy carried forward by exceptional producer Fernanda de Moraes.

Origin Coffee Roasters

For this seasonal iteration of Pathfinder, we’re proud to share a lot from Burundi’s Muyinga District, made possible through a carefully built partnership developed over many years. Bright, expressive and ideal for espresso, it showcases the distinctive terroir of this remote, hard‑to‑access region.

Origin Coffee Roasters

A washed Gesha with big character. We’re proud to share this fruit-forward lot by Claudia Colmenares, who champions traditional processing methods to showcase this renowned varietal’s full potential.

Origin Coffee Roasters

A softly rounded coffee with a mellow, refined character, produced by acclaimed producer Carmen Lúcia and transported by sail across the Atlantic Ocean.

Origin Coffee Roasters

A bold, traditional espresso blend with low acidity, rich mouthfeel and a chocolate‑forward profile. This season’s Stronghold harmonises profiles from Brazil, Nicaragua and Papua New Guinea.

Origin Coffee Roasters

After several small lots last year, Umalila now joins our mainstay range, delivering a bright, fruit-forward profile well suited to filter brewing. Sourced from Tanzania’s Southern Highlands, this washed lot offers a cup with vivid acidity, and a soft, silky mouthfeel.

Ozone Coffee

Bolivia: Arcangel, Yellow Caturra, Washed A big hit of vanilla fudge up front, with a luscious and silky body, softens into tinned peaches on the finish of this superbly quaffable cup. At the highest point of Finca El Arcangel there stands a towering tree. This tree is the namesake of the Bolivian coffee farm, overlooking everything like a guardian. This is a landscape where coffee trees thrive in balance with native flora such as citrus, papaya, and avocado. This biodiverse environment supports a healthy ecosystem that enhances cup quality - great specialty coffee can only be grown in harmony with its natural surroundings. The Ideal Recipe For Great Coffee The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means "high place" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the "Coffee Capital of Bolivia" for its ideal growing conditions and over 13,000 hectares of plantations. Finca El Arcangel is located at 1,500 metres above sea level, near the town of Copacabana. The farm was first established in 2015 and produced its first coffee harvest in 2017. This 10-hectare farm is managed with precision and care by the Rodriguez family, who are known for their commitment to quality and sustainability. The farm’s rich biodiversity and volcanic soil create ideal conditions for slow cherry maturation and complex flavour development – essential for delicious Bolivian coffee. The Buena Vista Project The farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely. The Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca El Arcangel is one of eight in the Caranavi region. Rather than following traditional Bolivian Coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees. Precision and Perseverance The farm distinguishes itself from others in the area by separating its red and yellow Caturra varieties. Both varietals have adapted well to the local environment and climate, but the team at El Arcangel accentuate their unique characteristics by ensuring they're grown, picked, and processed individually. The lot that we have here is just the Yellow Caturra coffee, grown separately on 4 hectares of the farm and processed with strict varietal separation to preserve micro-lot integrity. El Arcangel employs esqueleto pruning (meaning “skeleton” in English), a regenerative technique that cuts trees back to their structural skeleton to promote vigorous regrowth. The trees are pruned to a height of 1.6 to 1.8 meters, and the lateral branches are reduced to 10 to 15 centimetres. This takes the trees right down to their bare bones, hence the name. Though it requires 12 to 18 months for the trees to recover, coffee cherry production on the new-growth branches can double. This method enhances airflow, reduces disease risk, and improves long-term yield. By rotating pruning cycles across the farm, they ensure consistent output while maintaining plant health and cup quality. Traceability Country: Bolivia Region: Yungas Municipality: Caranavi Nearest town: Copacabana Farm: El Arcangel Producer: Los Rodriguez Mill: Agricafe Buena Vista Elevation: 1,500 m.a.s.l. Variety: Yellow Caturra Processing method: Washed Roast Information Medium‑darkRoasted with a calm, steady progression, this coffee is carried cleanly through first crack and developed just far enough to reach the very first pops of second before finishing the roast. That precise cut‑off point allows the sweetness and body to fully develop, while stopping early enough to avoid introducing heavier roast flavours. This approach leans into the coffee’s naturally fudge‑like sweetness and silky mouthfeel, rounding out the acidity and giving the cup a smooth, comforting character. Hints of vanilla and tinned stone fruit are emphasised, with a soft, creamy finish rather than sharp brightness or smokiness. If you enjoy coffees that are rich, approachable and dessert‑leaning, but still clean and well‑defined, this roast is designed to deliver exactly that balance. Cupping Scores Cupping Notes: Fudge, vanilla, tinned peaches. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 7/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87.5/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping.

Ozone Coffee

Bolivia: Gregorio & Nancy Palli, Mosto Fermented Washed Bright, juicy lime and blackcurrant hit first - the kind of vivid fruit clarity you get from mosto fermentation done well. Deep cocoa rounds out the finish, bringing everything into balance. This Bolivian Caturra and Catuai coffee is a combination of lots harvested from two neighbouring farms. It was grown by Gregorio Palli and his daughter Nancy, on their farms facing each other over a hillside, before heading to the Agricafe Buena Vista mill to be processed using their Mosto Fermented Washed technique. A Family Story When Gregorio was a young boy, his parents decided to move from their home in the Muñecas province of Bolivia (just north of Lake Titicaca) and travelled to the Caranavi area to provide him a better education. There was no school in their town, the roughly 100km relocation was worth it to give Gregorio a good start in life. Gregorio is now a full-time coffee producer, living on his 12-hectare farm with his wife Daisy and his two youngest children. In his free time, Gregorio enjoys going on walks around town with his kids, swimming in the river, and playing football. He has owned his coffee farm for 35 years now and the little ones love to help their dad out when they can. His brother Julio also runs his own coffee farm nearby. As does his daughter Nancy (one of his two grown-up children from his first marriage) who has graduated from playing on the farm to running her own, and whose coffee we’ve also got here. Clearly the move to Caranavi was a felicitous decision for Abuela y Abuelo Palli! The Best Bolivian Coffee The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means "high place" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the "Coffee Capital of Bolivia" for its ideal growing conditions and over 13,000 hectares of plantations. Caranavi is the hub for amazing Bolivian specialty coffee. Caranavi town (the capital of the province) itself is too low altitude to grow coffee so the farms are all situated in the surrounding hills. The Palli family’s farms are dotted around the Copacabana colonia (the Bolivian term for small agricultural villages), as are some other Ozone favourites such as Vincent Palli and Martin Chirino. It’s safe to say the region produces some truly delicious coffees. Tigers and Gold Gregorio’s farm covers 12 hectares in total but only 2 hectares are currently used to grow coffee. It is named Volcán del Tigré, which translates to “Tiger’s Volcano” in English, although “tigré” is used locally to mean jaguars. Prior to becoming the well-tended specialty coffee farm it is today, the land used to be very overgrown with wild vegetation. Local people used to say that they saw smoke rising from one of the hills in the jungle, they thought it must be a volcano. Legend has it that when smoke comes from the hills, there's gold to be found there! Around the same time, nearby residents also noticed what appeared to be a footpath running through the land – this turned out to be a tiger's path, worn into the landscape by prowling big cats. To this day, Gregorio doesn't keep animals on the farm as they might become el tigrés next meal. He is looking to expand his coffee-growing area over more of the ten other hectares on his farm and is really excited about what the future at Volcán del Tigre holds. Nancy’s farm is a little smaller than her father’s, situated just across the valley on the opposite hillside. As is more common for Bolivian coffee farmers, her land doesn’t have a set name. That tends to only be the case with larger or more established farms, such as Gregorio’s, and Nancy has not been in the business as long as her dad. She hasn’t quite got to the naming level yet, but with coffee this good we’re sure it’s in her future. She lives on the farm with her family, where Roland had the great pleasure of meeting everyone on his last trip in 2025. Tomorrow Looks Bright Both farms are part of the Sol de la Mañana project, run by our Bolivian exporting partners Agricafe. Gregorio says he's already learned a great deal about sowing coffee and fighting coffee pests. He's had issues in the past with leaf rust, borer beetle, and mycena citricolor, but thanks to the program he's been able to get them all under control. When growing coffee on such a small plot of land, even a small portion of the coffee harvest being lost to pests can be devastating to a producer, so ensuring harvests remain unspoiled is vital to maintaining a stable income. Nancy is just starting out with her specialty coffee farming journey, so the guidance is incredibly useful. The program provides training in coffee agronomy to small producers. Meaning “The Sun of Tomorrow”, this program supports small local producers to increase their long-term efficiency and quality of production so that they can become sustainable. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill, Buena Vista, in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the very best quality coffee. Juicy Processing For Juicy Tasting Notes The coffee for this lot came from a mix of Caturra and Catuai from both Nancy and Gregorio’s farms and was taken to the nearby Buena Vista mill to be processed with the Mosto Fermented Washed technique. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must. Starting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. To dive into Mosto coffee processing in more detail, check out our blog article here: https://ozonecoffee.co.uk/blogs/coffee-processing-explained/what-is-mosto-processing Traceability Country: Bolivia Department: La Paz Province: Caranavi Colonia: Copacabana Producer: Gregorio & Nancy Palli Elevation: 1,400 - 1,650 m.a.s.l Variety: Caturra & Catuai Processing method: Mosto Fermented Washed GPS: 15°48'56.8"S 67°31'40.9"W Cupping Scores Cupping notes: Lime, blackcurrant, cocoa. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium darkThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.

Ozone Coffee

Bolivia: Jeivert Panuni, Honey Raspberry, blackberry and redcurrant layer up in the cup like a summer berry medley, bright and juicy from the first sip, before shifting to a sweet cooked apple finish. The remote region of Irupana sits in the South Yungas province towards the most westerly edge of Bolivia, nestled among the Andes at the edge of the country. It's to the south of Caranavi, the largest coffee-growing region in Bolivia, and shares a similar verdant – albeit slightly drier – high-altitude terrain that makes it excellent for growing coffee. Farms here are small (around 5 hectares on average) and the area has a strong, proud tradition of coffee farming. It's also a place with deep historical roots: Irupana was home to Pedro Domingo Murillo, a late 18th-century revolutionary who led the 1809 uprising against Spanish rule in La Paz, before being defeated by royalist forces at the Battle of Irupana and executed in 1810. He's remembered today as one of Bolivia's great independence martyrs. We've only sourced coffee from Irupana a handful of times previously. Coffee from more remote parts of Bolivia is often made up of contributions from multiple smallholders, which means we can't always trace it back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana programme, we're now seeing more single-producer lots like this one from Jeivert – and Roland was particularly excited about that development for the 2025 harvest. Jeivert is a second-generation producer whose farm, La Avanzada – "The Advance" – is named in the spirit of Murillo's forward-looking defiance. He began his journey through the Irupana Cooperativo, which is where we first encountered his coffee back in 2016. By 2017, he'd gained enough experience to strike out on his own, setting up his own micro-mill to process his coffee independently. It proved a prescient move: the co-operative closed in 2019 as the number of local producers declined, many switching to coca leaf production. His wet mill is modest by commercial standards – purpose-built, with a brick drying room housing raised beds that protect the coffee from the elements while maintaining good airflow – but it's been transformative for the area. Jeivert's partner in the operation is his friend Grover Machaca, who has a 2-hectare farm nearby and brings his cherry to La Avanzada for processing. We have a solo lot from Grover this year too – you can grab a bag to brew side by side here. Jeivert has experimented with both washed and honey processing, and it was Daniela Rodriguez of Agricafe who pointed him firmly towards honey – both for the exceptional cup quality it produces and because it's a relatively rare processing style in Bolivia's washed-dominated market. The results speak for themselves. Traceability Country: Bolivia Region: Irupana Department: La Paz Province: Sud Yungas Producer: Jeivert Pañuni Farm: La Avanzada Elevation: 1,800 m.a.s.l Variety: Caturra, Catuai, Typica Processing method: Honey Roast Information Medium Dark. Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes. Cupping Scores Cupping Notes: Raspberry, redcurrant, cooked apple Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6/8 Balance: 6/8 Overall: 7/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cupping Scores Actually Mean?"

Ozone Coffee

Brazil: Barreiro, Icatu, Natural Starting with juicy golden raisins up front, there's a sweet almond quickly following that up. That almost marzipan sweetness is balanced on the aftertaste by a sprinkling of roasted hazelnuts and a little cocoa in this balanced and very quaffable cup. The story of Fazenda do Barreiro begins on December 11th 1820, when Captain Joaquim Bernardes da Costa Junqueira received a parcel of uncultivated land from Dom João VI, then King of the United Kingdom of Portugal, Brazil and the Algarves. The sesmaria land grant system was used to distribute land in Brazil to encourage settlement and agriculture, these large tracts of land were awarded to colonists by the crown to cultivate and develop. On this extensive area of land, Captain Joaquim settled his large family. His seventh son, Colonel Agostinho José da Costa Junqueira (also the founder of nearby Poços de Caldas) planted the first coffee plants at the end of the 19th century, after rightly identifying that the land would be perfectly suited to grow coffee. Situated at an average altitude of 1,150 metres above sea level along the fertile São Domingos mountain range, the region’s mild climate is ideal for coffee production. The Sul de Minas region, in the southernmost corner of Minas Gerais, has a long tradition of coffee cultivation and has become synonymous with exceptional coffee production. The combination of fertile soil, optimal altitude, mild temperatures, and a balanced mix of sun and rainfall are the ideal conditions for cultivating high-quality coffee beans. This unique microclimate plays a vital role in shaping the flavour profile of this coffee, contributing to the development of complexity, balance, and sweetness. Sul de Minas is the leading region for Arabica coffees in Brazil, with 30% of Brazil’s total Arabica production hailing from this area. Over generations, Barreiro has evolved into a diverse operation, producing not only exceptional coffee but also raising cattle and growing eucalyptus. It currently belongs to Icatú Agropecuária Ltd, a family company run by Colonel Agostinho’s great-grandson, Francisco Otávio Lotufo, and his son, Manuel Otávio Lotufo, as his successor. Francisco and Manuel are part of a proud family tradition, both rooted in Brazil’s rich coffee-growing heritage and looking forwards with a modern approach to sustainability. Today, Francisco and Manuel continue to steward the land with a focus on cultivating high-quality coffee using practices that protect the environment and support their local community. Francisco prioritizes preserving the farm’s natural resources, with 40% of Fazenda do Barreiro’s area preserved with forests, springs and waterways where native flora and fauna are protected. Welfare and collaboration with their workers is highly valued, and the business supports 30 families residing on the farm. Their hands-on approach ensures that every stage of production is handled with care and expertise. At Ozone Coffee, we’re proud to work closely with producers like Francisco and Manuel. Our partnership is built on shared values of quality, transparency, and long-term collaboration. By sourcing coffee from Fazenda Barreiro, we’re not only bringing unique and flavourful coffees to our customers, we are also supporting the people and stories behind every cup. It’s a relationship that celebrates both tradition and innovation, and we’re excited to continue growing together. Traceability Country: Brazil State: Minas Gerais Region: Sul de Minas Nearest city: Poços de Caldas Producer: Francisco Otávio Lotufo Farm: Fazenda Barreiro Elevation: 1,200 m.a.s.l. Variety: Icatu Processing method: Natural Farm size: 664.5 hectares Coffee growing area: 120.64 hectares Varietals grown: Bourbon, Catuaí, Catucaí, Mundo Novo, Acaiá, Obata, and Icatú Harvest months: April - September Cupping Scores Cupping notes: Golden raisin, almond, roasted hazelnut. Cup of Excellence Cupping Scores Clean Cup: 6/8 Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6.5/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 86.5/100 If you would like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cuppings Scores Actually Mean?" by clicking here. Roasting Information Medium DarkA steady to slightly longer roast for this, stopping just before second crack but developing those layers of sweetness fully.

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Ozone Half Caff Blend All the flavour – half the caffeine. Half Caff delivers a delicious and moreish cup made with a 50/50 blend to provide a half-caffeinated coffee.We use a quality decaffeinated specialty coffee that has been processed using the sugar cane method, preserving the original flavours of the coffee while adding fruity notes and some complexity to the cup. 50% Brazil: Matas de Minas Sugarcane Decaffeinated, Natural 50% El Salvador: Argentina, Estate Washed This sweet and gentle cup has milk chocolate and brown sugar sweetness over a delicate biscuit edge for a balanced and moreish blend. Roast Information Tasting notes: Milk chocolate, brown sugar, biscuit. Roast InformationMedium-dark: through first crack, slowing down and taking it steadily up to the edge of second crack, the easy drinking, balanced profile creates a well balanced flavour for this blend.

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Kenya: Kiriga, SL28 & SL34 AB, Washed Think cherry and lime sweets in a mug, with bags of that candy sweetness backing up the fruit. A delicate blackcurrant aftertaste rounds out a very quaffable cup. We have been buying Kenyan coffee from Kiriga for over a decade – it is easily one of our favourite producer relationships and the coffees from this farm get Team Ozone excited every time they come back into season. We genuinely believe that they produce some of the best Kenyan coffee money can buy. This year we will have three lots of single origin Washed Kenyan coffee on sale from the Kiriga Estate: an AA, an AB, and a PB. Kiriga Estate: The Perfect Place To Grow Coffee Kiriga is located in the Central Province of Kenya, towards the south-west corner of the country. It is roughly 5km from the nearby industrial hub of Thika town, and 50km north-east of the Kenyan capital Nairobi. The estate sits on the very edge of Muranga county, separated from the bordering Kiambu county by the Chania river, which 4km downstream forms the famous Chania and Thika Fourteen Falls, a popular tourist destination named for the 14 distinct waterfalls cascading from this broad section of the river. The river is a vital water source for the estate, both for crop irrigation and the wet mill. The 130-acre Kiriga estate sits at 1,550 to 1,650 metres above sea level and has roughly 54 hectares currently producing coffee. What Is AB Grade Coffee? The vast majority of this land is planted with the highly prized SL28 varietal, alongside 2 hectares of Ruiru 11, 1 field of Batian, and a sprinkling of K7. All varieties of coffee vary in size from bean to bean, so buyers have historically categorised lots by bean size, considering the very biggest beans the highest quality. This sizing is done by passing the coffee through sorting screens (picture layers of flat colanders with decreasing holes on each level) that catch the corresponding circumference coffee as they are shaken through. In most countries the screens are stratified by 1/64th of an inch sizes, so a screen 18+ indicates that all beans are 18/64ths of an inch or bigger. In Kenya these screen sizes are named. Kenya AA coffee stops at screens 17 and 18 (roughly 15-20% of the crop, getting the highest prices), Kenya AB coffee stops at screens 15 and 16 (another 40% or so of the coffee produced, a bit cheaper), any beans below screen 15 are C (typically going to Commodity lots, however we’ve had some delicious C grade coffee from Kiriga in previous years!). You’ll also see PB (peaberry) which is a bit different again and usually separated from the other beans because the round cross-section of the small pea-like beans lets them pass through the holes of a screen easily. The Gakunga Family Heritage Kiriga was first planted in approximately 1954 by colonial settlers. At that time, a short way down the Kigio Road, a young Aloysius Gakunga was helping his father (Senior Chief for the larger Muranga county, Ndungíu Kagori) plant some of the first coffee seedlings in Gaitegi village, Muranga Location 1 (Loco One). As Aloysius got older, he would ride his bicycle past the now well-established coffee plantations and promise himself that one day he would own one himself. He realised this dream in 1976 when he took over Kiriga. Before he passed away in 2014, he passed on his estate and his love of coffee to his eldest son Brian. According to Kikuyu cultural naming systems, Brian is named after Mr Aloysius Gakunga's father, his grandfather, the man who took his son along to help plant trees all those years ago and pioneer coffee in the area. Dr Brian Ndungíu Gakunga is a well-respected and prominent man in Kenyan coffee circles, his influence in the realm of high-quality single origin Kenyan coffee stretches well beyond the boundaries of Kiriga. His achievements are abundant, including: being a founding member and former long-serving Honorary Secretary of the Kenya Coffee Producers Association, a Board Member and Chairman of the Transitional Exchange Committee at the Nairobi Coffee Exchange, and founding Chairman of the Africa Coffee Farmers' Network. Be sure to check out Brian’s Producer Story for more detail on the work done at these institutions. Staffing At Kiriga Estate In recent years, many estate farms near to Kiriga have gradually been sold off for the land to be redeveloped as housing estates. While this does present a challenge for the future, in the short term Brian has found a silver lining in there being less competition with neighbouring farms for skilled pickers. Fewer local farms mean more availability of the high-demand experienced workers for the harvest seasons. At Kiriga, the staff talk about having a “Kiriga Family” – up to 180 people at the busiest times of year. 30% of their workforce is made up of families who live on the estate itself year-round, the remaining staff are local smallholder farmers who commute to work when needed and depend on the estate for essential income. Some smallholder farmers who work for Kiriga have been part of the team since 1976 and will proudly tell you they have no desire to work anywhere else. The furthest afield travel an impressive 10km daily to get to work, even passing other closer estates on their commute, for the privilege of being part of Kiriga’s team. Every Detail Is Important Absolutely everything on the farm is run by the estate staff, with planning, decisions and operations overseen on a factory level. Around the year this includes a hands-on approach to pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting. The estate nursery and wet mill are similarly run, with all factors efficiently run to the highest quality on-site. This coffee was processed at Kiriga’s wet mill using the traditional Kenyan Washed method. A double fermentation and extended soaking period draws out the bright acidity and cup clarity that Washed Kenyan coffee is most famous for. After drying on African raised beds, the estate delivers both parchment coffee (the Washed process coffee still in its parchment layer) and Mbuni (Natural process coffee dried in the cherry) to the commercial dry mill for milling and grading before sale at the Nairobi Coffee Exchange or through direct channels. Traceability Country: Kenya Region: Central Province District: Murang’a Constituency: Gatanga Nearest town: Thika Estate: Kiriga Size: 51 hectares Producer: Dr Brian Gakunga Altitude: 1,550–1,650 m.a.s.l. Varietals: SL28 & SL34 Size grading: AB Processing method: Washed GPS coordinates: 1°00'16.5"S 37°01'47.6"E Roast Information MediumRoasted with a steady but purposeful pace, this profile moves confidently through first crack and carries on right to the very edge of second, stopping just short to preserve clarity. That extra touch of development helps build this AB lot’s candy‑like sweetness and rounded body, while still keeping the cup bright, juicy and highly drinkable. Expect vibrant cherry and lime notes up front, supported by a soft, sugary sweetness, with a gentle blackcurrant finish rather than anything overtly roasty or heavy. Cupping Scores Tasting notes: Cherry, lime, blackcurrant. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6/8 Correction: +36 Total: 86/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?”

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Organic Single Origin Always Organic, Always Evolving Our Organic Single Origin is a year-round offering that celebrates the diversity and seasonality of coffee. While the name stays the same, the coffee itself changes throughout the year as fresh harvests arrive from our trusted Organic producers around the world. Each lot is carefully selected ensuring it delivers the quality and flavour you know and expect from us, as well as carrying certified organic credentials. A Seasonal Journey in Every Cup Coffee is a seasonal crop, and each harvest is finite. That means the specific origin, flavour profile, and story behind this coffee will shift over time. By subscribing, you’ll be taken on a journey through different regions and producers, all united by a commitment to organic farming. It’s a great way to explore the world of coffee while supporting sustainable practices - one cup at a time. We normally expect each of our Organic single origin coffees to last around 4-6 months. Current Origin: Cajamarca, Peru 12-18 different producers in the small village of San Antonio de Chingama, Caramajca. The producers from Agua Azul are called a “comité”, - which means collaborating and producing higher quality coffees, maximising farmer income and premiums. In the last few years, the comite have started a program called Solidario, giving all the producers training, market access, finance, and feedback about quality, and reforestation programs. Brewing Growth: Solidario, Reforestation & Fairtrade Through the Solidario program, members receive essential support: training, quality feedback, fair market access, financing, and connections to buyers. More recently, reforestation has become part of their mission, helping to restore soil health and preserve their mountainous environment. The cooperative is also organic and Fairtrade certified, ensuring that their impact is ethical, sustainable, and beneficial to both land and people. High-Altitude, High-Quality Coffee At around 1,890 meters above sea level, the cooperative cultivates a spectrum of traditional and experimental varietals like Caturra, Pache, Bourbon, and others like Typica, Catimor, Marsellesa, and even small trials of Geisha and Costa Rica 95. Their processing method is fully washed and dried under the Peruvian sun, often using small, locally managed micromills. This is an easy drinking cup of cookies and cream. It starts with milk chocolate, a gently biscuit edge and a sweet creaminess. On the finish, that shifts gently into caramel which lingers in the aftertaste. Country: Peru Region: Cajamarca Sub-region: Huabal in Jaen Village: San Antonio de Chingama Average farm size: 2 hectares Producers: Comite Agua Azul Altitude: 1,890 m.a.s.l. Varietals: Caturra, Pache and Bourbon Processing method: Washed Fermentation method: Dry, 22 hours Drying method: Beds and patios, 15-20 days Certifications: Organic Further Information Tasting notes: Milk chocolate, cookies & cream, caramel. Cup of Excellence Cupping Scores Clean cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 6 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction: (+36): +36 Total: (max. 100): 86 Roast InformationMedium-dark: Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes

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Ozone Paramount Blend Paramount is our carefully developed answer to a darker roasting profile – rich, smooth, and full of character. It shines as espresso with a depth of flavour that holds its own in milk-based drinks, but don't overlook it as a filter brew either. For those who enjoy something with a bit more weight and depth in the cup, it delivers. 80% Brazil: Selvatech, Peaberry, Natural 20% Costa Rica: Atenas, Washed The dark sweetness of toffee and a dusting of cacao nibs up front, finishing long on dark chocolate. Full-bodied and satisfying – the kind of cup that earns its place in a morning routine. Roast Information Dark With an extended development time, this coffee is taken gently to the edge of second crack – deepening the body and drawing out rich dark chocolate notes while retaining enough structure to keep it clean and complex in the cup. Brew Recipe Recommended Brew RecipeDose: 17gTime: 25 – 30 secsYield: 34g(we recommend this as a starting point that we enjoy, tweak to personal taste) Resting RecommendationWe recommend a minimum 7-day rest after the date of roasting before brewing this coffee as espresso, but there's a lot of personal preference in that. So, by all means, please brew whenever you like!

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Pride Edition: Brazil: Cachoeira da Grama This year, we're proud to introduce our 2026 Pride coffee in collaboration with London-based artist YORGOS, whose work centres on human connection, emotion, and bold visual simplicity. His approach felt like a natural fit, not just for a coffee label, but for the spirit of Pride itself. For YORGOS, the starting point was clear. He wanted to create something that felt warm, celebratory, and human. The final artwork does that exactly. Two mirrored faces sit side by side, connected through shared presence. Above them, a rainbow arcs overhead, offering not just colour, but something that feels protective and caring. For YORGOS, that rainbow carries more than celebration. It speaks to resilience, support, and hope, which feels like a pretty honest reflection of what Pride means right now. The coffee itself is a vibrant single-origin from Brazil, a country known not only for its rich coffee heritage, but also for its powerful Pride celebrations and resilient LGBTQ+ community. From the streets of São Paulo, home to one of the largest Pride parades in the world, to grassroots movements fighting for equality across the country, Brazil continues to be a place of both vibrant culture and deep resistance. We're once again partnering with akt, a UK charity that supports LGBTQ+ young people who are homeless or living in unsafe environments. For every bag sold, 50p goes directly to akt, helping to provide safe housing, emotional support, and a path forward for young people who need it most. This is our third year supporting akt, and we're proud to continue standing with them. With 24% of young homeless people identifying as LGBTQ+, and many having been forced out after coming out, this work is more urgent than ever. This coffee? It's as bold and vibrant as the community it celebrates. We hope you love it. Farm Information We've been buying coffee from Fazenda Cachoeira da Grama for over 20 years, and there's good reason why. This internationally renowned farm has been in the Carvalho Dias family since 1890, producing consistently exceptional coffee from Brazil's Sul de Minas region. Since Bourbon Specialty Coffees joined the management in 2016, it's become a proper hub for coffee variety research and innovative processing techniques. The farm sits just north of the Minas Gerais border, nudging into Alta Mogiana in São Paulo state. Its mountainous terrain ranges from 1,100 to 1,300 metres above sea level, with precipitation levels between 1,800 and 2,000mm annually and an average temperature of 19ºC. Ideal conditions for coffee, basically. Mogiana is one of Brazil's oldest coffee production areas, with a history stretching back to the 1800s. The region takes its name from the Companhia Mogiana railways that traversed these mountainous coffee lands, the local line was known as "The Coffee Train" for its crucial role in early coffee production. The rich red volcanic soil and unique range of microclimates here have long been renowned for producing terrific quality and distinctive flavour profiles. Today, more than 1 million bags of coffee are grown in the Mogiana Valley annually. At Cachoeira, everything is done manually, from planting to handling to harvest. The steep topography simply doesn't allow for the kind of mechanisation you commonly see elsewhere in Brazil. This hands-on approach, combined with a focus primarily on Yellow and Red Bourbon varieties, has earned the farm multiple Cup of Excellence awards. Gabriel de Carvalho Dias, an agronomic engineer and leading agronomist, has been instrumental in the farm's success through his expertise and genuine passion for coffee. Spanning 411 hectares (with 84 dedicated to coffee), Fazenda Cachoeira da Grama takes environmental and social sustainability seriously. Lindolpho de Carvalho Dias developed a programme to plant native species alongside coffee crops to support biodiversity, including a partnership with SOS Mata Atlântica planting trees native to the Mata Atlântica forest. The farm also provides amenities for its workers, including a school, club, football field, and 47 houses with modern facilities. Investments in coffee processing facilities, wastewater treatment, and a small hydroelectric plant further demonstrate their commitment to doing things properly. The Carvalho Dias family's dedication to land preservation and community support has enabled them to produce consistently excellent coffee for well over a century, making Fazenda Cachoeira da Grama a genuine standout in the global coffee community. One for those with a sweet tooth, this starts with a mix of milk chocolate and Caramac for an indulgent start. a little edge of almond and then a sprinkle of sultanas on the finish wraps up this chocolate bar in a mug. Traceability Country: Brazil State: São Paulo Region: Vale da Grama, Mogiana Nearest city: São Sebastião da Grama Farm: Cachoeira da Grama Producer: Gabriel de Carvalho Dias Altitude: 1,250 m.a.s.l. Farm size: 411.04 hectares Coffee growing area: 84.36 hectares Harvest months: May–September Annual production: 4,000 bags Processing: Natural Varietal: Canario Varieties grown: Yellow Bourbon, Red Bourbon, Yellow Catuaí, Red Catuaí, Yellow Catucaí, Canário, Mundo Novo, Arara Harvest methods: Manual, derriçadeiras, selective picking Cupping Scores Cupping notes: Milk chocolate, Caramac, sultana. Cup of Excellence Cupping Scores Clean cup (1–8): 6 Sweetness (1–8): 7 Acidity (1–8): 6 Mouthfeel (1–8): 6.5 Flavour (1–8): 7 Aftertaste (1–8): 6 Balance (1–8): 6.5 Overall (1–8): 6 Correction (+36): +36 Total (max. 100): 87 If you'd like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cupping Scores Actually Mean?" and if you'd like to try cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting Information Medium to medium-darkKeep the pace of the roast middle of the road, maybe a fraction on the slower side. Then you're looking for end of the gap to finish the roast, don't push it too far.

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Ozone Seasonal Blend Coffee is a seasonal crop Its flavour and character are shaped by the time of year, the region it's grown in, and the care of the people who produce it. Our Seasonal Blend is a living reflection of this cycle – an ever-evolving coffee that showcases the freshest arrivals from our trusted partners across the globe. As harvests come in, we carefully select and roast components that complement each other, resulting in a blend that's vibrant, balanced, and full of character. For those who've been with us for a while, the Seasonal Blend was previously known as Jabberwocky and Brothers. Why we love it Approachable and complex in equal measure. Whether you're pulling espresso or brewing filter, it delivers a consistently delicious experience – comforting sweetness with a lively citrus lift. It's our way of celebrating the diversity of coffee in a single cup. This Season's Components Kenya: Kiriga AB, Washed Bolivia: Sol de Mañana PB, Washed El Salvador: San Jose, Red Bourbon, Washed Up front, sweet red grape with a crisp green apple freshness. That flows into a soft honeycomb sweetness – well-balanced, juicy, and lingering. Roast Information Medium: take the coffee through first crack and into the gap, keeping things fairly quick, but dropping just as you reach second crack. Brew Recipe Recommended Brew RecipeDose: 18gTime: 28-32 secondsYield: 38g(we recommend this as a starting point that we enjoy, tweak to personal taste) Resting RecommendationWe recommend a minimum 7-day rest after the date of roasting before brewing this coffee as espresso, but there's a lot of personal preference in that. So, by all means, please brew whenever you like!

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Thailand: Aoy & Nui, Typica, Anaerobic Natural An initial pop of red cherry candy gives way to a soft but deep hit of fresh banana. On the aftertaste that banana continues, with a light vanilla cream joining it for a rich and indulgent cup. This is our latest lot from Aoy & Nui Jaisooksern, and it's one we're really excited to share with you. The very first coffees we sourced from Thailand came from Doi Pangkhon and Doi Saket, and they quickly because big favourites. It took us a year to discover Aoy and Nui: an accountant and an engineer who left their city careers behind to take over the family coffee farm and raise their young daughter up in the hills. That might not sound remarkable. But it is. Across most of the coffee-growing world, younger generations are drifting from the land to the cities, and the people still farming coffee are getting older with every harvest. For coffee to have any kind of future, the countryside has to offer young people a life worth choosing. Aoy and Nui are living proof that it can. That's exactly why we keep coming back to them. You can follow along on their farm's Instagram, @jaisooksernfarm Their land sits in Doi Saket, in Chiang Mai province, the oldest coffee-growing area in Thailand and one of the first places the late King Bhumibol Adulyadej's opium-replacement programme planted Arabica back in the 1970s. Because those original trees were never torn out and swapped for higher-yielding hybrids, heirloom Typica still grows here in abundance, much of it on trees aged 30 to 40 years. Older, in many cases, than the farmers tending them. Typica is the grandparent of cultivated Arabica, prized for a clean, sweet, elegant cup, but it's become genuinely rare. It yields little and offers next to no resistance to leaf rust, so most farmers replaced it long ago. If you fancy going down the rabbit hole, we've written a whole piece on the Typica variety here. Then there's the altitude, which is sneakier than it looks. The farm sits between roughly 1,300 and 1,500 metres. Modest on paper, until you factor in latitude. At 19° north of the equator, this counts as high-grown coffee. In Thailand, Arabica can't really push above 1,550m at all. The further you travel from the equator, the lower coffee's ceiling drops, so the same elevation does very different work depending on where you are. For comparison, Colombia's Nariño sits at 1° north and Nicaragua's Matagalpa around 13°; both can grow far higher. Aoy and Nui are farming right at the upper edge of what's possible. This year's lot has been processed as an anaerobic natural, and you can taste the skill in it. We've watched their command of this kind of processing sharpen season on season, and the proof is in the cup: that clear funk we mentioned, held in check rather than left to run wild. Clean lines, deep fruit, no muddle. None of it reaches your cup alone, mind. The processing is in the hands of our sourcing partners Beanspire, the Thai exporter we've worked with since 2017, founded by Fuadi Pitsuwan and Jane Kittiratanapaiboon to put Thai specialty coffee on the map. When Beanspire began, Thailand exported only 1% of its coffee production to the international market; today that figure sits around 10%. Bringing the coffee the rest of the way is our importer This Side Up, who are mid-way through becoming a steward-owned business and are unlike any importer we know. We're proud to present this as what it really is: a collaboration, with credit due to the producers and the processor alike. So pour a cup, take your time, and taste what happens when two people bet their careers on a hillside in northern Thailand. We think they made the right call. Traceability Country: Thailand Province: Chiang Mai Region: Doi Saket Elevation: 1,350 m.a.s.l. Latitude: 19º north of the equator Varietal: Typica Fermentation: Anaerobic Processing method: Natural Producers: Aoy & Nui Jaisookern x Beanspire Roast Information Medium darkWe take this one deep into the development phase after first crack, giving the body time to fill out and the sweetness to build. Pulling back just at the edge of second crack is the sweet spot for this coffee: the banana gets its weight, the vanilla cream settles in, and the fruit stays clean. Cupping Scores Cupping Notes: Banana, red cherry candy, vanilla cream. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6/8 Balance: 6/8 Overall: 7/8 Correction: +36 Total: 87.5/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping.

Ozone Coffee

Thailand: Mae Chedi, Chiang Mai, Washed Syrupy body and brown sugar sweetness combine with a sprinkle of sultanas, raisins and candied citrus peel to remind you of a mince pie. There's a hint of hazelnut and chocolate on the finish too, but it's the dark caramel and dried fruit which lingers on the aftertaste. Watchara Yawirach, 36, leads a cooperative with 19 members in the Mae Chedi area of Chiang Rai. The Mae Chedi region, in the mountainous north-west of Thailand, is traditionally known for tea plantations, with tea being the area’s primary cash crop. The Chiang Mai coffee varietal is a local hybrid - a cross between SL28, Caturra, and Híbrido de Timor. It is a Catimor variant (similar to Colombia and Castillo varietals) that has been backcrossed with SL28 to improve cup quality. This rust-resistant cultivar was developed under the late King Rama IX’s initiative to help hill tribes transition away from opium cultivation in Northern Thailand. Coffee has typically always been a lesser part of farmers’ livelihoods than tea. With the recent rise in demand for specialty coffee, the younger generation of farmers in Mae Chedi have recognised the potential for profitability and begun taking coffee production more seriously. The cooperative comprises a group of exceptional coffee farmers, led through experimentation and innovation by Watchara to yield a really phenomenal harvest this season. With the recent rise in demand for specialty coffee, the younger generation of farmers in Mae Chedi has begun to take coffee production more seriously. This marks the cooperative’s fourth year producing specialty coffee and its second year exporting. The cooperative consists of skilled farmers who have begun using local tea fermentation techniques, adapted for coffee production, in an innovative combination of tradition and modernity. Beanspire also collaborates with the cooperative to experiment with innovative methods, making this coffee one of the finest washed processed coffees from Thailand this season. Traceability Country: Thailand Province: Chiang Rai Region: Hua Chang Tambon (Subdistrict): Mae Chedi Varietal: Chiang Mai Process: Washed Producers: Watchara Yawirach x Beanspire Cooperative size: 19 members Elevation: 1,250 m.a.s.l Roasting Information Medium dark Don't go too fast or too slow, it needs to be developed enough without loosing the fruit notes, and pushed through the gap but not into second. Cupping Scores Tasting notes: Mince pie, caramel, candied citrus peel. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 7/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you would like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cuppings Scores Actually Mean?" by clicking here. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Here's the thing: freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

Square Mile Coffee Roasters

50% Sitio Da Torre / 50% Altamira de Chirripó Here to keep you refreshed all summer long, Choc Ice is back! Comforting when hot and deliciously refreshing when brewed cold or enjoyed over ice - as an Americano or Iced latte - like the first crack of biting into a chocolate-covered ice cream, this year's blend brings together Sitio Da Torre from Brazil and Altamira de Chirripó from Costa Rica. So, grab your sunscreen and lounger, summer has landed! Find our favourite Choc Ice recipes here. Artist Credit - Aishling Caomhanach

Square Mile Coffee Roasters

Delightfully juicy and floral, the perfect mid-morning brew, Gitwe Hill from Kayanza, Burundi, brings a sweet sparkle to the cup.

Square Mile Coffee Roasters

50% El Pato Decaf / 50% Nafuna Clean and juicy Nafuna, roasted for filter, teams up with Decaf EA El Pato for a Half Caff blend with notes like berry fruits and milk chocolate.

Square Mile Coffee Roasters

Next up in our Long Miles, Heza Washing Station selection is Mikuba. A first-time showcase, this coffee is from the Butanyerera Province of Burundi, bringing tons of flavour with sticky berry and toffee notes.

Square Mile Coffee Roasters

Delighting the senses with silky peach and floral notes, Nafuna from the Sironko District in Uganda is a must-taste. Elegantly sweet and bright, Nafuna is the mid-morning break or weekend brew to reach for.

Square Mile Coffee Roasters

50% Los Laureles / 50% Thiririka The idea behind our Sweetshop blend is simple: combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso. This isn’t about balance and it certainly isn’t about tradition. This is about cramming as much fruit and fun into the cup as possible. We want an espresso that doesn’t taste like anything else. *To optimise our blend, component percentages are subject to change. Artist Credit - Martin Kingdom

Square Mile Coffee Roasters

Producers Jhonatan Gasca and Alejandra Muñoz Ortiz, from Huila, Colombia, use a multi-step natural process to create this undeniably fruity and candy-like cup. If "Fruitbomb" is on your favourite coffee profile list, look no further! To read more about the multi-step natural process of this lot, head over to our blog! Available in 175g or 1kg bags. All single bag 175g orders will be sent in our letterbag packaging.

Volcano Coffee Works

Enjoy this delicious honey processed Costa Rican coffee, complete with flavour notes of honey, peach and almond, for a bright and complex coffee. Read full description