Mixed Process Coffee Beans

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 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 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.

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.

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 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.

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 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.

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.