Espresso Coffee Beans

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

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

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

A washed Peruvian coffee from San Ignacio with pistachio, brown sugar, and shortbread notes.

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.

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

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

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

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

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

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

A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.

A Peruvian house espresso from Cajamarca smallholders, blending natural and washed lots for sweetness and texture. Almond, orange, and a smooth body keep it balanced as espresso while still working across broader brew methods.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.

A semi-washed Bourbon from Edelweiss Estate, processed with extended high-temperature fermentation before pulping. Nectarine, pecan, and a smooth body give it stone-fruit sweetness with a gentle nutty edge.

A washed Mexican coffee from Maricela Esperon in Oaxaca, carrying caramel, dark fruit, and white wine notes from a producer known for pushing beyond local processing norms.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

A washed Java variety from five producers in Jinotega, Nicaragua, grown under diverse shade trees for chocolate, fruit, and nutty balance.

A washed Salvadoran lot from around 25 smallholder producers in Chalatenango. Traditional varieties grown at 1,200-1,800 masl bring a balanced cup with chocolatey sweetness and bright fruit.

A natural Red Bourbon from Rwamatamu's Mbare washing station in Rwanda, produced by Rutaganda Gaston and Mukantwaza Laeticia with chocolate, fruit, and nutty notes.

A washed Red Bourbon from the Rambagira Kawa Women's Group at Mbilima washing station in Rwanda, grown at high elevation with a juicy, chocolatey profile.

Broadway Blend brings together coffees from Brazil and Peru for Climpson's seasonal flat-white favourite. Caramel, vanilla and pecan notes give this washed espresso a polished, everyday sweetness.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.

A sugarcane-style Colombian decaf from La Plata, made from Caturra, Castillo and Colombia varieties. Dark chocolate, caramel and orange rind notes keep it full-flavoured and espresso-friendly.

The Estate is a washed Ethiopian espresso from Fero, grown from mixed heirloom varieties between 1,800 and 2,000 masl. Milk chocolate, orange and toffee notes give it the smooth jaffa-cake character Climpson look for in milk.

The Fields is a natural Ethiopian coffee from Hambella, grown from heirloom varieties at 1,900 to 2,200 masl. Caramel, strawberry and vanilla notes make it a sweet, fruit-led option for espresso or filter.

A seasonal espresso blend of Colombia, Zambia, and Kenya components, bringing complex fruit character, floral aromatics, good acidity, and a sweet syrupy body.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.

Curve's seasonal community espresso is a washed Peruvian lot from growers around La Coipa village in Cajamarca, sourced through Finca Churupampa. It is creamy and approachable, with milk chocolate and red grape sweetness for espresso or filter-style brewing.

A washed Caturra and Catuai lot from Catarina Ramirez at Yinta Witz in Huehuetenango, Guatemala. Creamy body, stewed rhubarb and honey notes make it a sweet feature espresso that also works well with milk.

A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.

An EA sugarcane decaf from farmers in Minas Gerais, Brazil, built around Catuai and Mundo Novo varieties with nougat, plum, and pecan notes.

A washed Red Bourbon from Mutambu Commune in Burundi's Mumirwa region, processed by Migoti Coffee for cherry blossom, green grape, and tinned pear notes.

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.

A carbonic maceration washed Papayo from Campo Hermoso in Colombia. Jasmine, guava, and tutti frutti notes give it a vivid, floral, fruit-driven profile.

A washed Kenyan lot from Ruthagati Coffee Factory in Nyeri County, grown at high elevation. Raspberry, Ribena, and lemon curd notes bring a bright, classic Kenyan profile.

A tree-dried natural coffee from Daterra in Brazil's Cerrado region, built from Paraiso, Yellow Catuai, and Arara varieties. Expect cacao depth with pomegranate brightness and tropical fruit sweetness.

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness. These coffee beans create a clean cup with a bright body & highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.Great for: cafetiere, espresso, filter, milky coffee. 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

A washed Mexican coffee from Indigenous Tseltal farming communities in the highlands of Chiapas. Dried fig, caramelized sugar, and lime marmalade make for a sweet, rounded cup with a gentle citrus finish.

A 50/50 blend of Brazil Fazenda Pantano and Rwanda KCRS, designed for balance across espresso and filter. Cacao, caramel, and red fruit notes combine in a smooth, well-rounded cup.

Dear Green's house blend combines Brazil Fazenda Pantano, Colombia ASMUCAFE, and Peru Aprysa. It is mellow and deep, with milk chocolate, pecan, and plum character suited to espresso and milk drinks.

A washed coffee from the Rotutu community in Timor-Leste's Letefoho region. Citrus, apricot, and rooibos tea notes give it a clean, tea-like profile with gentle sweetness.

A Brazilian honey processed omni roast built for espresso or filter, with a smooth profile of milk chocolate, nougat, and hazelnut.

A Mexican EA decaf omni roast with orange brightness, milk chocolate sweetness, and a Brazil nut finish.

A Colombian natural EA decaf omni roast with mandarin, black grape, and shortbread notes.

A washed Burundi espresso roast with pink apple acidity, honey sweetness, and green tea clarity.

A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.

Girl Crush is a natural multi-origin espresso from Ana, Cris and Renata of Mio in Brazil alongside Anny Ruth Pimental in El Salvador. Yellow Catucai, Mundo Novo, Yellow Bourbon and Red Bourbon create a sweet, silky and balanced cup.

Oh My Goth is a darker espresso blend from Brazil and Guatemala, produced by Ana Luiza Pellicer of Mio and La Morena. Toffee, chocolate and big sweetness are matched by low acidity and a buttery mouthfeel.

Strawberry, Jasmine Tea, Watermelon We LOVE Ethiopian coffee at GWGC. This is for you if you like floral, fruity, and delicately sweet notes in your coffee. Great for both filter and espresso. Wubit Bekele is the founder of Ephtah. After working for one of Ethiopia’s largest exporters for many years, she set up Ephtah with the intention of empowering women farmers and breaking down the barriers holding them back. As a Q-Grader, she is obsessed with finding the highest-quality coffee in Ethiopia. She cups every lot that Ephtah buys and exports. Wubit believes in the enormous potential of the Ethiopian coffee sector. She is convinced that by taking a holistic approach, in partnership with clients, the coffee sector can be the main driver of change in Ethiopia.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A four-bag selection of Horsham's Nova, Workhorse, El Zumo, and Organic blends. It covers chocolatey, caramel-led, and fruitier profiles across coffees roasted to work for espresso or filter.

A Brazilian single origin currently featuring a natural processed lot from producers in the Mantiqueira cooperative. Hazelnut, milk chocolate, and dried fruit notes make it a rounded, approachable cup.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.

A 48-hour fermented natural Caturra from Eli Espinoza in Alto Pirias, Cajamarca. Peach, grape, and honeysuckle notes show the sweet, expressive style he has developed through careful natural processing.

A bold, juicy blend combining natural, honey, and washed coffees from Costa Rica, Kenya, and Colombia. The current version brings cherry, caramel, and chocolate notes for espresso or filter.

A washed Kenyan AB from Kianderi washing station in Kirinyaga, produced from SL28, SL34, Ruiru, and Batian varieties. Expect a clean, high-grown profile from a cooperative Horsham has worked with for years.

A medium-dark espresso blend of Brazil, Rwanda, and Uganda, designed as Horsham's take on a high-quality Italian-style espresso. Dark chocolate, nutty, and caramel notes make it rich and forgiving to dial in.

A washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

A light roast espresso blend built from Rwanda Liza washed coffee and Brazil Mantiqueira pulped natural coffee. Nutty sweetness, caramel, chocolate, and a hint of orange make it bright but dependable.

A sweet, jammy espresso blend built from three single-origin coffees with natural and honey processed components. Soft macaroon, hard boiled sweets, chocolate, and over-ripe strawberry notes give it a playful, full-bodied profile.

A chocolate-heavy espresso blend made to hold its shape in milk. Dark cocoa, caramel, and wafer notes give it a deeper roast profile that also works well in a cafetiere.

A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.

A half-caffeine blend made for long, easy drinking without losing flavour. Espresso brings dried fruits, chocolate, and bergamot, while filter brewing leans into sweet orange, raisin, and hazelnut.

An organic espresso and filter blend inspired by the easy clarity of Pura Vida. Orange, hazelnut, and caramel notes keep it bright, sweet, and unfussy.

A natural Ethiopian espresso blend from Bench Maji, roasted for a deeper profile of dark chocolate, caramel, and walnut.

A bright blend of washed Kenyan coffee and Jairo Arcila co-ferments from Colombia, combining strawberry, green apple, and vanilla sweetness.

A classic Brazilian blend from Cerrado with Belgian brown sugar, cocoa, and hazelnut notes, built for a smooth espresso cup.

A sugarcane decaf from Popayan, Cauca, with milk chocolate, caramel, and floral notes.

A half-caffeine blend of Colombia San Sebastian and Decaf Colombia Popayan, bringing milk chocolate, caramel, and pecan notes with a gentler caffeine kick.

A seasonal blend of Peru San Ignacio and Ethiopia Beshasha, combining dried apricot, honey, and forest fruit notes.

A fuller-bodied blend of Brazil Bossa Nova and Ethiopia Chelbesa with malted milk chocolate, toasted nuts, and sultana notes.

A Brazil and Colombia blend with chocolate mousse, stone fruit, and pecan notes, roasted for a smooth everyday cup.

A bold espresso blend made with flat whites in mind, combining red berries, dark chocolate, and malted milk biscuit sweetness.

A pulped natural Brazilian coffee with milk chocolate, toasted hazelnut, and gentle tangerine, built for an easy everyday cup.

A washed Burundi coffee from Ryamukona with lemonade, black tea, and shortbread notes. Bright acidity and gentle sweetness make it balanced and composed.

A washed Colombian coffee from La Colmena, combining stone fruit, green apple, and caramel in a clean, balanced profile.

A washed coffee from the Chelazos producers in El Salvador, bringing stewed plum, brown sugar, and blood orange into a balanced cup.

A washed coffee from Finca La Bolsa in Guatemala, balancing green apple, red berries, and sugared almond sweetness.

A washed Rwandan coffee from the Ijabo Youth Project, clean and bright with lemon sherbet, black tea, and golden raisin.

A fruity anaerobic natural from Uganda Muki, rich with cherry liqueur, tamarind, cacao nibs, and lively acidity.

A naturally processed Yellow Catuai from Carmen Lucia Chaves de Brito in Tres Pontas, Sul de Minas. Raisin, hazelnut and milk chocolate notes create a rounded Brazilian espresso transported by sail.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

A traditional espresso blend combining coffees from Brazil, Nicaragua, and Papua New Guinea. Dark chocolate, fudge, and brown sugar notes bring low acidity, rich mouthfeel, and a bold cup.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A Nicaraguan decaf from Aldea Coffee cooperative smallholders in Jinotega, sugarcane processed for a sweet, balanced cup suited to espresso or filter.

Papua New Guinea Elimbari Bright, sweet and wonderfully balanced, our Papua New Guinea Elimbari is a vibrant single origin coffee with distinctive notes of dried cranberry, caramel and grapefruit. Grown in the highlands of Papua New Guinea's Chimbu Province, this washed coffee delivers a clean, complex cup that showcases everything we love about coffees from this unique origin. Expect juicy cranberry sweetness up front, followed by smooth caramel and a lively grapefruit finish that brings freshness and clarity to every sip. Its balanced profile makes it equally enjoyable as a filter coffee or as a bright, fruit-forward espresso. Coffee Information Origin: Chuave District, Chimbu Province, Papua New Guinea Producer: Smallholder farmers Process: Washed Varietals: Arusha, Bourbon & Typica Tasting Notes: Dried Cranberry, Caramel & Grapefruit About the Coffee This lot is produced by smallholder farmers across the Chuave District in Papua New Guinea's Chimbu Province. Here, coffee is traditionally grown in small family-run plots known locally as "gardens", ranging from just a few coffee trees to around three hectares in size. These small farms account for the vast majority of Papua New Guinea's coffee production, with large commercial plantations making up less than 20% of the country's total output. This smallholder approach allows farmers to carefully cultivate their coffee alongside other crops, preserving traditional farming methods while producing coffees celebrated for their sweetness, complexity and vibrant character. The Region Nestled within the mountainous highlands of Chimbu Province, Chuave benefits from cool temperatures, rich volcanic soils and plentiful rainfall—ideal conditions for producing exceptional speciality coffee. The combination of high altitude and favourable climate encourages slow cherry maturation, creating coffees with bright acidity, pronounced sweetness and excellent clarity in the cup. Coffee farming is central to daily life throughout the region, providing an important source of income for thousands of farming families while helping preserve generations of coffee-growing knowledge. The Washed Process After harvest, ripe coffee cherries are pulped before undergoing around 24 hours of dry fermentation in wooden or plastic tanks. The coffee is then thoroughly washed to remove any remaining fruit before being dried on traditional raised tarpaulin drying beds, locally known as "sails", allowing for slow, even drying and careful quality control. Once dried, the parchment coffee is delivered to Kongo's renovated dry mill, where every lot is cupped, selected and carefully hand-sorted before export. This meticulous processing helps create the clean, vibrant cup profile that washed Papua New Guinea coffees are known for. Arusha, Bourbon & Typica This lot combines three respected coffee varietals: Arusha, Bourbon and Typica. Bourbon contributes sweetness and body, while Typica brings elegant acidity and balance. Arusha—believed to be part of the Typica family—is one of the more intriguing coffee varieties found in Papua New Guinea. Although its exact origins remain uncertain, it has earned a reputation for producing beautifully complex, expressive coffees with exceptional cup quality. Whether you're discovering Papua New Guinea coffee for the first time or already love the region's distinctive flavour profile, Elimbari is a fantastic example of why these coffees continue to gain recognition among speciality coffee enthusiasts.

A darker seasonal espresso blend built for toasted nut and chocolate depth, with a thicker body and enough complexity to work in milk or on its own.

A seasonal espresso blend designed to show a brighter, fruitier side of espresso with a sweet and lively profile.

A natural Yellow Bourbon from Petronio Otavio Borges de Sousa at Fazenda Santa Rosa in Minas Gerais, Brazil, grown with a focus on quality and innovation.

Rich, comforting and effortlessly drinkable, Brazil Sitio Da Torre is everything we love about a classic Brazilian coffee. Roasted to highlight its natural sweetness, it delivers smooth notes of chocolate, roasted hazelnut and ripe plum, creating a beautifully balanced cup with a creamy body and gentle fruit sweetness. Whether you're brewing espresso, cafetière, filter or bean-to-cup, this is a dependable everyday coffee that never feels ordinary. Grown in the renowned Mantiqueira de Minas region of Sul de Minas, this coffee comes from one of Brazil's most respected speciality coffee-producing areas. Mantiqueira de Minas became the first Brazilian coffee region to receive Geographical Indication (GI) status, recognising the unique climate, altitude and terroir that consistently produce exceptional coffees. Home to over 7,800 coffee producers, the region combines traditional farming with an increasing focus on quality, traceability and innovation. This lot comes from Sitio Da Torre, a beautiful fourth-generation family farm owned by Álvaro Antônio Pereira Coli. The Coli family's coffee story began in the 19th century when Antonia Coli emigrated from Italy to Brazil, establishing the farm high in the rolling hills overlooking São Lourenço and Carmo de Minas. Today, Álvaro continues that legacy, investing heavily in both quality and sustainability while constantly experimenting with new processing techniques and coffee varieties for future harvests. The farm is internationally recognised for excellence, having achieved an incredible 29 Cup of Excellence awards, alongside numerous other accolades that reflect decades of dedication to producing outstanding speciality coffee. This particular lot has been processed using the natural process, allowing the coffee cherries to dry intact before milling. Ripe cherries are carefully hand-picked before being dried on a combination of raised beds and traditional concrete patios, helping develop the coffee's rich sweetness, full body and complex fruit character. Once dried, the coffee is dry milled on the farm before undergoing a final sorting and cleaning process at the Cocarive warehouse, also managed by Álvaro, ensuring exceptional consistency and quality in every batch. Roasted for our Classic Range, Brazil Sitio Da Torre is approachable, versatile and satisfying. Its smooth chocolate base, nutty sweetness and subtle plum finish make it an ideal choice for those who enjoy a rich, balanced coffee with plenty of character.

A natural Brazilian coffee from Guima Estate, one of the early farms certified in regenerative agriculture. Expect an approachable cup with brown sugar sweetness, milk chocolate, and biscuit notes.

This natural lot from Brazil is roasted slightly darker to bring out rich sweetness and a smooth cocoa depth. Chocolate digestive, hazelnut, and molasses notes make it a comforting espresso or filter brew.

A darker-roasted blend built around a big chocolate profile and plenty of body. It is especially satisfying as espresso or cafetiere, landing rich, smooth, and straightforward.

A washed Colombian single origin from El Carmen, grown at high altitude and built around classic balance. Caramel, chocolate, and red fruit notes make it sweet, rounded, and easy to brew across espresso or filter.

A sugarcane decaf from Colombia that keeps the sweetness and character of El Carmen intact. Chocolate, vanilla, and red fruit notes give it a full-flavoured cup without the caffeine.

A sweet, balanced espresso blend with the weight and structure to stand up well in milk. Expect toffee, dark chocolate, and a warming spice finish.

A natural Ethiopian coffee from the high-altitude Limu Kossa region, roasted to highlight depth as well as fruit. Dark chocolate, black cherry, and roasted hazelnut notes give it a rich, rounded profile.

A blend made for sweet, milk-based espresso with a pronounced fudge character. It brings a creamy, lingering finish that works especially well as a flat white or cappuccino.

A Guatemalan sugarcane decaf sourced through Coffee Bird from farms around Atitlan. Muscovado sugar, baked plum, and hazelnut notes make it sweet, complex, and comfortably full-bodied.

A 50/50 split of caffeinated and decaffeinated beans for a gentler cup with plenty of flavour. Milk chocolate, hazelnut, and caramel notes keep it smooth and easygoing.

A natural Honduran lot that leans into fruit-forward sweetness rather than the cleaner washed profile often associated with the origin. Honeycomb, papaya, and lemon notes give it brightness, florals, and a juicy finish.

A bold Monsoon Malabar from India, shaped by exposure to the warm, moist winds of the monsoon season. Chocolate, smoky cedar, and low acidity make it a punchy espresso with plenty of character.

A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.

A bold breakfast-style blend with a full body and a classic chocolate-nut profile. Hazelnut, earthy depth, and cocoa notes make it satisfying black or with milk.

We’ve teamed up with the folks at PistonHeads to create this punchy new blend. Made from Brazilian, Burundian and Colombian coffees, this has been roasted dark to deliver a full-bodied espresso. Expect rich notes of dark chocolate, roasted hazelnut and muscovado sugar, with the Burundian beans adding a subtle hint of black cherry. Designed to cut through milk, this one really comes alive in a cortado. Big flavour, smooth finish . Every bag also comes with an exclusive, limited-edition sticker; only available with this blend while stocks last.

A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.

A washed Maragogipe from Peru, a variety known for large beans and prized cup quality. Blood orange, nectarine, and cola notes bring citrus clarity, stone fruit sweetness, and a complex caramel-like edge.

A decaf version of the Signature blend, combining coffees from Guatemala and Indonesia for depth without the caffeine. Biscuit, cocoa, and toffee notes keep the cup sweet and rounded.

A smooth, balanced blend built around caramel, almond, and chocolate notes. It is flexible across espresso and filter, with an easy sweetness that suits everyday brewing.

A very dark blend made for a bold, uncompromising cup. Dark chocolate, toasted nuts, and a heavy body give it a powerful profile for espresso or filter.

A Swiss Water decaf blend with the body and sweetness to work across espresso and filter. Chocolate, malt, and gentle spice notes make it smooth and dependable.

A darker continental-style blend with a touch of robusta for extra punch. Dark chocolate and walnut notes cut through milk while keeping the cup big and direct.

An Ethiopian espresso celebrating the wild, native landrace varieties that make the origin so distinctive. Apple and golden raisin notes bring sweetness and lift to the cup.

Red Bank's seasonal house espresso returns to a washed community lot from Zapoteco producers in Mexico's Sierra Juarez. Dark chocolate, vanilla, and apricot notes make it rich, round, and sweet.

Penny Rock is Red Bank's dependable seasonal espresso, selected to stay comforting and crowd-pleasing as crops change. Milk chocolate, honeycomb, and almond notes work well both straight and with milk.

A washed community lot from the San Lorenzo group of producers in Caldas, Colombia. Dark chocolate, date syrup, and plum notes create a syrupy, juicy espresso with a rounded finish.

Welton is one of the farmers from our Futures project in Brazil with Minasul Cooperative (pictured above in the excellent hat). He’s a family man who is very proud of his farm. His life is dedicated to growing superb, consistent coffee and then processing it himself on his land. This lot is the perfect example of the lovely chocolately naturals that Welton is known for. It's got a smooth, comforting groundedness with notes of hazelnut and cocoa, plus a hint of sweet damson plum. Great as espresso with milk, but also tasty on its own if you prefer an elevated yet 'classic' profile. Here's a bit more about Welton and his farm from Minasul: The farm's history began in 1940, when Tião, Welton's grandfather, decided to cultivate a parcel of land in Minas Gerais with care and dedication. Welton grew up admiring his grandfather's legacy and decided to continue the work. In 2009, in search of new opportunities, he joined Minasul. This decision was a milestone in the farm's trajectory, allowing it to evolve financially and invest in more modern technologies and practices. With this new perspective, he diversified the plantations and improved productivity, always honoring Tião's learning. To process this coffee, cherries were carefully sorted and then dried on patios. Elevation: 850 Meters Above Sea LevelVarietal: Mundo Novo, Yellow CatuaiCup score: 83Price paid per kg: £7.25Process: Fully natural

A duet of washed and natural Ethiopian coffees, blending citrus, summer berries, stone fruit acidity, and a sweet floral finish for filter or espresso.

Stable Blend is Skylark's steady espresso-focused blend, adjusted seasonally while keeping the cup full, sweet, and rounded. Rich chocolate and cherry Bakewell notes give it depth for espresso, milk drinks, or filter.

A washed Costa Rican espresso from Aquiares Estate in Cartago, grown from Centroamericano H1. Medium roasted, it offers soft baked-sugar sweetness with gentle floral hints.

A summer blend of Sitio Da Torre from Brazil and Altamira de Chirripo from Costa Rica, built for refreshing iced brews with chocolate-covered ice cream sweetness.

A washed Bourbon espresso from Mikuba Hill and Heza Washing Station in Burundi. Sticky berry and toffee notes bring plenty of flavour to this first-time Long Miles showcase.

A fruit-driven espresso blend of Los Laureles and Thiririka, designed for a wildly sweet, complex cup rather than a traditional balanced profile.

A seasonal Colombian espresso from the Cata Project in Huila, produced by Jhoan Vergara, Henry Bonilla, Franky Hoyos and Lino Rodriguez. This advanced natural Chiroso brings coconut and Ferrero Rocher notes with maraschino-like fruit and a rich, coating finish.

A very light natural Pacamara from Finca La Alqueria in Panama, grown at 1460 MASL and suited to espresso or filter with blueberry, poached pear, and pomelo notes.

A very light washed Geisha from Black Mountain in Panama, offering jasmine, mandarin, and orange blossom clarity for filter or modern espresso.

An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.

A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.

A black honey hoppy fermentation Sudan Rume from Edwin Norena at Campo Hermoso in Colombia, with fresh botanicals, raspberries, and vanilla.

A medium-light washed decaf Castillo from De La Tierra and El Placer in Colombia, with raspberry brightness and fudge sweetness for filter or traditional espresso.

A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.

Farm - El Paraiso Origin - Colombia Process - Double anaerobic Washed TS Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Coconut, Cardamom, Pistachio Best for: Filter + Espresso roast level: Very Light FARM Located in Colombia's Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage. Process This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.

A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.

A washed Geisha and Marsellesa lot from Herber Bulege in Peru, roasted extremely light with almond, chocolate, and melon notes.

A light washed Gesha from Jaime Urrea in Colombia, grown at 2209 MASL and marked by tangerine, zesty citrus, and elderflower.

A natural Geisha from Jose Ludena in Peru, grown at 1650 MASL with plum jelly, grape, and fig notes.

A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.

A very light anaerobic washed Pink Bourbon from Linarco Rodriguez in Colombia, showing blood orange, cherry, and tiramisu.

Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.

A light sugarcane EA decaf Castillo from El Paraiso in Colombia, processed with yeast inoculation, anaerobic washing, and thermal shock for peach, lychee, mango, and caramel notes.

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.

An extremely light Sublime Natural Biomaster Mosto Geisha from Nestor Lasso in Colombia, with lemon sherbert, jelly babies, and blackcurrant notes.

A very light washed Geisha from Ngila Estate in Tanzania, grown around 1600 MASL with chocolate ganache, lemon sherbet, and raspberry notes.

An extremely light natural Geisha from Simon Brown and Merlith Cruz in Peru, with dried apricots, florals, and lychee liqueur.

A light natural Heirloom lot from Simon Brown and Merlith Cruz in Peru, grown at 1800 MASL with blackcurrant, peach, and Palma Violets.

Mill - Thungari Origin - Kenya Process - Natural Varietal - SL28, SL34, Batian Altitude - 1500-2100 MASL Flavour Notes - Fruit Punch, Summer Fruits, Juicy Best for: Filter + Modern Espresso roast level: Light Farm This lot comes from the Thunguri Wetmill (or factory) which works with over 1100 smallholder farmers as part of Kibirigwi Farmers’ Cooperative Society. The mill sits near the border of Nyeri County and Kirinyaga County, on the South Western slopes of Mount Kenya and receives coffee from nearby farmers who pick their coffee and deliver it to the factory on the same day. Processing Kenya has built its global reputation on washed coffees, a processing method prized for producing the country's signature crisp acidity, clarity, and expressive fruit character. Because of this long-standing tradition, natural processing has remained largely on the fringes of the specialty coffee industry. Historically, naturally processed coffees were more commonly associated with lower-grade "Mbuni" lots than with premium quality. That perception is beginning to change. A small but growing number of producers and washing stations are investing in carefully managed natural processing, demonstrating that Kenya's exceptional coffee varieties can thrive beyond the washed profile. Coffees like Thunguri are among these rare successes, offering a distinctive expression that pairs Kenya's vibrant, structured character with the lush sweetness, ripe fruit intensity, and confectionery notes that natural processing is known for.

A very light natural Geisha from Wilder Lazo in Colombia, grown between 1470 and 2100 MASL with blueberry, golden kiwi, and floral notes.

A fully washed Colombian espresso from Jose Gomez and Pablo Guerrero in Narino, offering a sweet, structured profile from high-grown Caturra.

A seasonal 50/50 espresso blend of Ugandan and Colombian coffees, designed for a vibrant, boozy cup with cherry liqueur, mango, and caramel notes.

A washed Red Bourbon espresso from Turihamwe, a women-led collective in Ngozi Province, Burundi. Hand-picked cherries and spring-water processing create a bright, composed cup with gentle sweetness and clear acidity.

A washed Red Bourbon espresso from smallholder growers around Izuba in Burundi. Clean sweetness and fruit-forward depth make it a composed, structured shot.

An anaerobic washed Peruvian espresso from Ricardo Ccallo Olave at Pampa Blanco. Honey, bramble jam and brioche notes give it sweetness, fruit depth and pastry-like warmth.

Yallah's House Espresso is a natural Catuai from Adolfo Ferreira at Pico Mirante in Brazil. Almond, tangerine and milk chocolate notes make it sweet, rounded and easy to dial in.