Multi-origin 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 bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry 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 balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

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

A washed coffee from the Virunga region of North Kivu in the Democratic Republic of the Congo. Black tea and vanilla notes sit over a fruity, full-bodied cup from a region whose specialty coffee production is steadily returning.

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 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 multi-origin blend bringing together Brazilian, Ethiopian, and Colombian components from Elisabete Martins, Mensur Aba Hika, and Huila smallholders for a traceable, expressive cup.

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.

A natural Sudan Rume with distinctive herbaceous aromatics, tropical fruit, medium body, and a touch of citrus.

A washed SL-09 from Tres Cedros in Peru, combining layered sweet fruit with complex floral aromatics and the elegance of this rare varietal.

A limited release blend of Ethiopian Gesha and Yemeni Jaadi, chosen for aromatic clarity, winey depth, and a shared connection to coffee history.

A three-coffee set featuring Becerra Washed Marshel from Peru, Riara Estate Washed from Kenya, and Guadalupe Zaju Washed from Mexico.

A four-coffee set pairing Super Madre Natural Gesha from Costa Rica with Becerra Washed Marshel, Riara Estate Washed, and Guadalupe Zaju Washed.

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

A washed SL9, also known locally as Geisha Inca, from Bertha Huaylla Sayllo in Cusco, Peru, grown at 2050m with lemon curd, jasmine, and light honey notes.

A Kenyan EA decaf from Kericho county producers and Lot 20 Coffee, grown around 1800m with sticky fig, blackcurrant, and amaretto sweetness.

This coffee comes to us from a project born out of a meeting between coffee friends on one of Lucia Solis's fermentation camps. Mike, then of Red Bank Coffee, was on the camp in Kenya at along with Eustache from Muraho trading company based in Rwanda. We'd visited Muraho back in 2023 with importer Raw Material Coffee and Eustache was manager for a number of Muraho's processing stations including Kilimbi. During the camp Mike and Eustache hatched a plan to use the fermentation techniques they were learning during the camp to process a small lot of coffee at Kilimbi and bring it to the UK. Lucky for us there was a little extra to Red Bank's requirements and we were able to get hold of a few sacks. All cherry is hand sorted before a pre-pulp float, where under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters, and then pulped. The next step is the magic applied by Eustache and Mike based on their FTC experience. Lactobacillus var. plantarum (bacteria) and Pichia kluyveri (yeast) were then introduced and mixed with the coffee. The lot was fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.

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.

A three-bag selection bringing together Dear Green City Blend, Goosedubbs Blend, and Ballroom Blend. It is a useful way to compare Dear Green's core blends across smooth, chocolatey, and fruit-accented profiles.

An organic blend of Peru Montana and Colombia Sierra Nevada, created with Greencity for a full-bodied cup. Milk chocolate, caramel sweetness, and a lively acidity keep it rich but not heavy.

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 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.

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.

Canton Blend is a washed multi-origin coffee developed as a full-bodied all-rounder for the Hard Lines cafe. It balances body, sweetness and acidity for an easy, crowd-pleasing cup.

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 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.

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

An organic house blend pairing cooperative lots from Honduras and Peru for a milk-friendly cup with chocolate, berry, and syrupy body.

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 long-running house blend with a creamy body and notes of milk chocolate, hazelnut, and orange.

A smooth, creamy blend created for Tiled Hall Cafe, pairing chocolate and hazelnut with a gentle orange citrus edge.

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 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 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.

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 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 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 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 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 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 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 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 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.

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 juicy natural-process blend from Ethiopia and Costa Rica, combining fruit-forward sweetness with a creamy profile reminiscent of melted Neapolitan ice cream.

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

Triple Co's first house blend, combining Brazil, Ethiopia, and Papua New Guinea components for a smooth, full-bodied coffee made to work beautifully with milk.

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