Filter Coffee Beans

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

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

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.

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 single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice 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 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 naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A semi-washed Catucai from Jamilson Cezati at Sitio Balanca in Montanhas Do Espirito Santo. Honey, milk chocolate, and a syrupy body show a softer, balanced side of Brazilian coffee.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

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 semi-washed Colombian lot from Oscar Hernandez at Finca Los Nogales, developed with Cata Export. Forest fruits, cacao nibs, and a syrupy texture come from layered oxidation and anaerobic fermentation stages.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Bourbon from Sopade smallholders in South Kivu, selected through the Best of Congo auction. Maple syrup, cranberry, and a dense body bring extra sweetness and weight to a clean washed profile.

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 natural Ethiopian lot from Rumudamo in the highland region of Arbegona. Strawberry, grapefruit, and a fresh finish give it the juicy, floral character associated with carefully dried Ethiopian naturals.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

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 natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

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 natural Bourbon from Edelweiss Estate, slowly dried after controlled pre-fermentation to build sweetness. Pineapple, lime, and a viscous mouthfeel make it vivid, tropical, and coating.

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 washed Ethiopian coffee from smallholders delivering to Buture Washing Station in Jimma, grown around 1,900-2,200 masl. Chocolate, nutty fruit, and a bright, juicy profile reflect the cooperative's high-altitude lots.

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 Bourbon from smallholder producers in Kayanza, Burundi, processed at Gakenke Washing Station for a bright, juicy profile with chocolatey and nutty-fruity depth.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

A washed Colombian reserve lot from small producers in Huila, grown at 1500-2100 masl and selected through Cofinet for a bright, chocolatey, fruit-driven cup.

A washed Tabi from Jairo Arcila's Santa Monica farm in Quindio, Colombia, grown at 1500 masl with a structured and fruit-forward profile.

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 smallholder producers around Migoti Hill in Burundi's Bujumbura province, grown near 2000 masl with a clean, sweet profile.

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.

A Rwandan single origin from Ruli, selected for its clean cup profile and the bright, structured qualities the origin is known for.

A Tanzanian single origin from Ngila Estate in Karatu, offering a bright, balanced cup with a velvety texture that shines as filter.

An anaerobic natural coffee from Sirinya in Thailand's Chiang Rai highlands, grown from Bourbon and Caturra at around 1,450 masl. Raspberry, watermelon and honey notes show why this returning lot has become a Climpson favourite.

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.

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 natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.

An anaerobic natural Ugandan lot from The Coffee Yard in Sironko, produced by Norman Mukuru. Syrupy blackcurrant liqueur and date molasses notes make this a rich, decadent filter coffee.

A special washed Ugandan preparation from The Coffee Gardens, where coffee pulp is added back during fermentation before washing and drying. The result is silky and sweet, with golden syrup and pomegranate notes.

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.

A washed Ugandan filter lot from The Coffee Gardens in Sironko District, made from SL28, SL14 and Nyasaland varieties. Brown sugar and pear notes sit in a creamy, mellow cup designed for easy everyday brewing.

A washed Gesha from El Refugio in Colombia, produced by the Uribe Agudelo family. Silky, delicate florals meet peach and elderflower cordial notes in a clean filter-focused cup.

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.

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.

A washed S795 from the Nola Wonga Farmers Group in Flores, Indonesia, grown at 1300-1600 masl with bright floral notes of pomelo and agave syrup.

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 Bourbon from El Progreso in Huaynapata, Cusco, grown at 2050 masl for green grape, orange, and chestnut notes.

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 Colombian natural filter roast with a fruit-led profile of forest fruits and sherry, rounded by milk chocolate sweetness.

A washed Colombian Maragoype roasted for filter, showing blackberry, greengage, and elderflower.

Colombia - Washed Pink Bourbon Filter Roast Coffee Raspberry, Apple Juice, Agave

A natural Rwandan filter roast with red grape and pomegranate fruit character, finished with maple syrup sweetness.

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.

A washed Rwandan filter roast with sultana, toffee, and nutmeg notes for a sweet, gently spiced cup.

A washed Ethiopian filter roast with black grape, nectarine, and jasmine notes.

A natural Indian filter roast with redcurrant and blackberry fruit, finished with marmalade sweetness.

Burundi - Washed Filter Roast Coffee Red Apple, Caramel, Toasted Almond

A washed Colombian filter roast with soft stone-fruit sweetness, bringing apricot and marzipan together with gentle spice.

A natural Ethiopian filter roast with blueberry jam fruit, milk chocolate sweetness, and a black tea finish.

A washed Indian filter roast with green apple brightness, walnut depth, and nutmeg spice.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

A washed Kenyan AB filter roast with blackberry fruit, molasses depth, and a marmalade finish.

A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.

A natural Ethiopian filter roast with tangerine and peach sweetness, lifted by a Parma Violet floral note.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

A washed Nicaraguan filter roast with white grape freshness, macadamia richness, and cocoa sweetness.

A washed Kenyan AA filter roast with pink apple brightness, blackcurrant jam intensity, and caramel sweetness.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

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

A natural Burundi filter roast with cranberry acidity, apple juice sweetness, and a marmalade finish.

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

A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

A natural Mexican filter roast with black grape depth, white rum aromatics, and cocoa sweetness.

A washed Mexican filter roast with plum fruit, milk chocolate sweetness, and a pecan finish.

A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.

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

A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.

A washed Burundi filter roast with pink apple, honey, and green tea notes in a clean, bright cup.

A washed Pacamara from China roasted for filter, combining yellow plum brightness with butterscotch sweetness and a clove finish.

A seasonal filter blend pairing La Morena from Guatemala with Ana Luisa Pellicer's coffee from Mio in Brazil. Cherry, almond and chocolate notes make it balanced, sweet and built for all-day brewing.

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.

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 honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

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

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 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.

Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been 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, 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 since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.

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 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 Bourbon and Caturra lot from Finca Villaure in Guatemala's Antigua Valley. Green apple, plum, and cocoa notes reflect careful ripe picking, fermentation, washing, and slow patio drying.

A natural Ethiopian coffee from Hambella in Guji, grown at 1,900-2,200 masl. Blueberry, bergamot, and a milk chocolate body give it a jammy, fruit-led profile.

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 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.

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

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 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 natural Gesha from Eric Landaverde in El Salvador, made for filter with strawberry and cream character plus a rose wine lift.

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

A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.

An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.

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 washed Tanzanian coffee from the Umalila cooperative in the Southern Highlands. Raspberry, blood orange, and honey notes make it bright, silky, and well suited to filter brewing.

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 honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

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

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 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 tiny anoxic natural Pacamara lot from Alfonso Villagomez at San Agustin in Ecuador. Plum, cherry and nutmeg notes give it a boozy, candied stone-fruit profile with warming spice.

PRE-ORDER NOW! First roast ships 3rd August The second of our lots from Ecuador this season is a beautiful Sidra from Maputo. This exotic and highly prized variety has its roots in a now closed breeding facility, allegedly linked to Nestlé, located in Pichincha province, the origin of this lot. This meticulously honey processed example is truly special and it shows loads of complexity. We get juicy red fruits like raspberry and pomegranate with delightful floral notes like hibiscus and soft lemongrass undertones. A stunning coffee from an exceptional farm. *Any products ordered with this will be shipped together on 3rd August.

An anoxic natural Gesha from Joel Marin Mirez at El Cruce in Peru, grown between 1,700 and 1,800 masl. Passion fruit, mango and a boozy undertone make this a lush, fermentation-led filter cup.

A washed coffee grown in Peru by Simon Brown and Merlith Cruz from Ethiopian varieties. Apricot, red fruit, jasmine and rose aromas sit over a rich honey-like sweetness.

A washed Gesha from Maria Omaira in Narino, Colombia, secured through the La Mejor Taza auction with Carnival Coffee Roasters. Wild strawberry, orange blossom and stone fruit notes give it a clean, elegant profile.

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.

Our Rare Collection showcases some of the most exciting coffees we encounter — exceptional microlots, innovative processing methods, outstanding producers, and coffees chosen for their remarkable cup quality and unforgettable flavour profiles. This Peach Co-Ferment is a perfect example. Produced by third-generation coffee farmer Jairo Arcila at Santa Mónica in Quindío, Colombia, this coffee is bursting with the flavour of juicy fresh peaches and peach iced tea. Sweet, vibrant and incredibly expressive, it delivers a refreshing cup that almost tastes as though you've added peaches yourself. Whether brewed as a pour-over, served over ice, or enjoyed as a cold brew, it offers a wonderfully juicy drinking experience from start to finish. To create this unique profile, ripe Castillo cherries underwent a 48-hour dry anaerobic fermentation. During this process, fresh peaches were introduced into the sealed fermentation environment, allowing the fruit character to infuse naturally into the coffee. The lot was then gently washed and slowly dried on raised beds to preserve its bright, fruit-forward character and exceptional clarity. Jairo and his wife, Luz Helena Salazar, have become renowned for their commitment to quality and innovation, continually pushing the boundaries of coffee processing while supporting their local community through seasonal employment opportunities. This is a coffee for those who love discovering something a little different — bold, playful and packed with flavour.

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 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 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 washed Kenyan coffee from Tegu in Nyeri County. Jammy sweetness, juicy black fruit, and sparkling citrus acidity make it a lively filter coffee.

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 washed Rwandan filter coffee from Nyamasheke Hills, produced through Ndereyimana Louis and his family-run operation. Blackberry, apple, and maple syrup notes give it a bright, sweet structure.

A washed Rwandan coffee from the respected Vunga washing station. Pomegranate, brown sugar, and chocolate notes combine juicy acidity with a smooth, sweet finish.

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.

House Red is Red Bank's everyday filter coffee, designed as a classic, familiar, crowd-pleasing cup. It keeps the profile comforting and easy to drink without chasing extremes.

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 summer iced-filter blend of Nandi Hills from Kenya and Flor del Cafe from Guatemala, roasted for a fruit-forward, refreshing cup over ice.

Half Caff blends 50% El Pato Decaf with 50% Nafuna from Uganda for a lighter-caffeine filter coffee. Clean, juicy structure meets berry fruit and milk chocolate notes.

A fermented natural from Ephtah Lalesa in Ethiopia, built from local landraces. Five-day barrel fermentation brings blueberry and peach notes to a sweet, fruit-forward filter cup.

A light roasted washed Kenyan coffee from Mwirua Mitondo in Kirinyaga County. Red currant and nectarine notes give this filter roast a bright, juicy summer profile.

A washed Ugandan filter coffee from The Coffee Gardens in Sironko District, grown from SL-14, SL-28 and Nyasaland varieties. Peach, orange blossom and a silky texture make it bright, elegant and sweet.

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.