Roan Espresso

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.

What Are The Odds — Jorja Smith x Quarter Horse Coffee A limited-edition coffee created in collaboration with Jorja Smith to celebrate her new album, What Are The Odds. This wasn't just about putting two names together. Jorja joined us in creating the coffee, helping to decide on the flavours she wanted to find in the cup and working with us to blend the final coffee together. We brought together two distinctive Brazilian coffees — Lucas Nascimento Anaerobic and Sertaozinho Natural. The anaerobic lot from Lucas Nascimento brings a more expressive, fruit-led character, while the naturally processed Sertaozinho adds the sweetness and body we love in great Brazilian coffee. The result is a blend shaped by Jorja's own flavour preferences and created together with our team at Quarter Horse Coffee, especially for the release of What Are The Odds. Two Brazilian coffees. One collaborative blend. A limited release to mark a new album. Available for a limited time only.

Burundi Mutambu Hill Lot 34 Elegant, vibrant and beautifully expressive, Burundi Mutambu Hill Lot 34 is a coffee that highlights the bright, refined character of Burundi's high-altitude coffees. Expect delicate notes of pear, black tea and sweet sultanas, creating a clean, juicy cup with a silky finish. This exceptional lot was produced in the Mutambu Commune of Burundi's Mumirwa region, where 384 smallholder farmers contributed their harvest. The lot was led by producers Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi, whose dedication and careful cultivation helped create a coffee full of clarity and complexity. Following harvest, the cherries were delivered to Migoti Coffee's washing station on Migoti Hill, where quality is prioritised at every stage of processing. The cherries were carefully sorted before fermenting for around 24 hours, then pulped and thoroughly washed. The coffee was gently pre-dried under shade for five days before spending a further two to three weeks drying slowly on raised beds in the sun. This meticulous washed process enhances the coffee's delicate fruit character while preserving its crisp, tea-like finish. Founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose, Migoti Coffee was established to improve the livelihoods of Burundi's coffee farmers through exceptional processing, transparent supply chains and long-term relationships with specialty coffee roasters. Today, the company operates two washing stations in the mountains of Bujumbura Rural, working alongside hundreds of smallholder producers to showcase the outstanding quality and potential of Burundian coffee. Coffee Details Origin: Burundi Region: Mutambu Commune, Mumirwa Region Producer: 384 smallholder farmers Lead Farmers: Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho & Leonard Ndimugipfunsi Processing Station: Migoti Hill Washing Station (Migoti Coffee) Process: Washed Variety: Red Bourbon Altitude: 1,800 masl If you enjoy coffees with elegant fruit sweetness, delicate floral character and a refined, tea-like finish, Burundi Mutambu Hill Lot 34 is one that's well worth exploring.

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.