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.

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 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.

DR Congo — Tumaini Coffee Co-Op The cherries are naturally processed and dried on raised beds at Tumaini’s collection centres, where access to running water can be limited. Assembly helped fund several of these drying beds during our first year working with the cooperative, allowing producers to dry their lots locally. Drying the cherries whole helps retain their natural sweetness, resulting in a rich, rounded cup with a smooth finish.

Peru — Mikan Grown in the high-altitude areas around Jaén, this coffee benefits from a humid high-jungle climate, rich volcanic soils and plenty of tropical rainfall. Ripe cherries are hand-picked and processed on the smallholder producers’ individual farms using hand-pulping machines, before being fermented in tanks and dried on patios or raised beds. Once processed all lots are sent to Falcon’s production facility, Mikan, in Jaén. The washed process keeps things clean and balanced, highlighting the Tabi variety’s characteristic sweetness, citrus acidity and smooth body. Expect orange and vanilla, with a sticky sweetness that carries through the cup.

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

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.

This lot comes from the Arsosala Washing Station, located at 1,800 masl in the Uraga woreda of Guji, Ethiopia. Founded in 2015, Arsosala now serves 1,200 smallholder producers, who cultivate coffee on small plots alongside other crops and deliver their cherries to the station. The station pays partner farmers a 5–10% premium, encouraging a focus on quality rather than volume. This is a special prep lot, only cherries picked at perfect ripeness are selectived from the day lot and processed seperately. The result is a small volume, curated lot of the best quality from Arsosala.

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

Since taking over the management of Aquiares Estate in 1992, Don Alfonzo Robelo has led the farm with a strong focus on sustainability and community development. Aquiares Estate is one of Costa Rica’s largest and best-known coffee farms, with coffee production dating back to 1890. The estate sits at elevations of around 1,100–1,400 masl. Don Alfonzo works closely with World Coffee Research and ICAFE, Costa Rica’s Coffee Institute, to trial new coffee varieties and innovative farming techniques. His commitment to the local community extends beyond coffee, with the estate supporting youth programmes, healthcare initiatives and local schools. Through its Home Ownership programme, Aquiares has also helped workers purchase their own homes.

This lot comes from Finca Majahual, run by Patrick Murray, 4th Generation coffee farmer, and located in the Los Naranjos Valley along the Apaneca-Ilamatepec mountain range in the municipality of Apaneca, western El Salvador. The farm covers 90 hectares with coffee trees interspersed amongst the surrounding forest, benefiting from the shade of canopies that help regulate temperature, protect soil, conserve moisture and provide a natural habitat for birds and other wildlife. Coffee production also benefits from its elevation and the rich volcanic soil of the valley. Alongside coffee production Finca Majahual sponsors the La Cumbre Elementary located on site, providing schooling for local children. Alongside this community work, Finca Majahual also runs a nutritional programme and health clinic for the local community.

This lot comes from the Kamwangi washing station and is grown at altitudes of 1,600-1,800 masl. by smallholders in Kirinyaga County, in Kenya’s central highland region. Kamwangi is one of three washing stations managed by the Ngariama Farmers Cooperative Society, which serves around 1,500 farmers in this region, home to the slopes of Mount Kenya, rich volcanic soils, and numerous rivers. Coffee develops slowly due to the high altitude and lower temperatures, creating very muture fruit flavours, high in complexity.

Oscar and Francisca Chacón inherited this family farm from their grandparents and is currently run by 6 brothers and sisters and their mother. This couple is one of the first coffee growing families in Costa Rica to produce Honey and Natural Process specialty coffee, following an earthquake in 2008, wide-spread electricity/water shortages lead them to take inspiration from African processes - building raised beds for drying, which led to new ways of processing their coffee. Through experimentation, these innovative processing led to the well-sought-after honey lots that Costa Rica is renowned for.

Mustefa Abakeno is a smallholder farmer from Jimma in western Ethiopia. His farm has now grown to 18 hectares and is located at 2,040 masl. Mustefa invested in processing equipment early on and established the Beshasha wet mill, enabling him to process and export his own lots and engage directly with buyers. The wet mill also processes coffee from neighbouring smallholders who partner with Beshasha. Mustefa’s relationship with Falcon began in 2021, when Falcon’s agronomy team began investing in the support and training of the neighbouring smallholders Mustefa works with. This included installing shade netting to protect coffee at the hottest parts of the day, as well as increased monitoring to ensure uniform moisture levels during drying. Mustefa also maintains a small field laboratory equipped with a high-specification moisture reader. This allows Mustefa and the Falcon team to take precise measurements of each lot coming through the washing station, enabling individual lots to be critically assessed and categorised according to quality. In 2022, Mustefa invested in four additional purchasing sites, allowing him to extend his outreach to neighbouring smallholders. Coffee from these partner farmers is brought to either Beshasha or its sister wet mill, Kabira, for processing. Through this growing network, Mustefa and the Falcon team are able to continue investing in the local coffee-growing communities, helping to improve both coffee quality and productivity while creating greater opportunities for smallholder farmers.

Niguse Jilo’s farm is located in Halo Bariti village at 2150 masl. in the Yirgachefe region of Southern Ethiopia. Niguse is a member of the Bore Nageso farmer group, serving in the role as lead farmer, implementing innovative technology and practices into the cultivation of specialty coffee on his farm. All of which pays to support his 10 children. In 2022, Niguse’s coffee was recognised among the top 40 entries in the Cup of Excellence competition.