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.

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.

CRANBERRY. NUTMEG. BROWN SUGAR. FESTIVE. MEDIUM ROAST. NATURAL & WASHED. BRAZIL. PAPAU NEW GUINEA. UGANDA. Your Christmas morning is officially sorted. Expect juicy cranberry brightness, a warming dusting of nutmeg, and rich brown sugar sweetness that keeps the day feeling festive. This seasonal blend combines fruity Marawaka from Papua New Guinea, smooth Mio from Brazil, and a subtle dash of our Ugandan from Nafeesa Esmail for a rich, satisfying body.

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.

Our 2025 Christmas blend brings together some wonderful coffees from our friends in Costa Rica and Rwanda. It focuses on using great, fresh-crop coffees that work together to create something fun and exciting for the Christmas season. We continue to support FareShare Sussex and Surrey by donating 10% of the sale value of our Christmas Blend. Please visit their website to learn more about this great program tackling food waste and hunger in the UK. For more detailed information visit www.horshamcoffeeroaster.co.uk

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 blend for espresso or filter, with orange, hazelnut and caramel notes.

Producer Diego Robelo (Aquiares Estate) & Jairo Arcila (Santa Monica) Farm/Mill Aquiares Estate & Santa Monica Blend Composition 80% Costa Rica, Diego Robelo, Washed & 20% Colombia, Jairo Arcila, Cinnamon Co-ferment Location Turrialba & Armenia Altitude 1,000 - 1,500 masl Process Washed & Co-ferment Cultivar Mariana & Castillo Harvest 2026 Expect notes of Cinnamon, Red Apple, Brown Sugar Our Christmas Blend brings two long-standing partners into one festive cup. Eighty per cent is washed Mariana from Aquiares Estate, on the slopes of Costa Rica's Turrialba Volcano, where Diego Robelo grows coffee under more than 50,000 native shade trees. It gives the blend a clean, sweet base. The other twenty per cent comes from Jairo Arcila at Santa Monica, outside Armenia in Colombia's Quindío, where the cherries ferment alongside cinnamon sticks before drying. Together, they deliver notes of warm cinnamon, crisp red apple and brown sugar. Jairo Arcila is a third-generation grower, and his sons Carlos and Felipe founded the export house Cofinet, which processes the family's coffee. The cinnamon goes in at fermentation, with the cherries, rather than on the roasted bean, so the spice comes from the coffee itself and not from a flavouring. Mariana is an F1 hybrid that Aquiares grows for its resilience to a changing climate. We roast the blend for espresso and filter alike. With milk, the cinnamon and brown sugar lead. Black, or as a pour-over, the red apple comes forward.

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

Tasting notes: Iced cinnamon bun, raisins | Cup Score: 87 New addition to our Rare range!! Tastes like an iced cinnamon bun, so it’s a natural fit for winter mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share. Looking for our Christmas Coffee? Our Cinnamon Co-Ferment is an experimental Colombian specialty coffee grown by Jairo Arcila at Santa Mónica farm in Armenia, Quindío. Cinnamon is added during fermentation, so the sweet, woody spice becomes part of the coffee itself. Juicy raisin-like fruit sweetness rounds out the cup. Roasted fresh to order here at Quarter Horse Coffee! Tastes like an iced cinnamon bun, so it’s a natural fit for Christmas mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share. Why it tastes this way This is a co-fermented coffee. The ripest cherries ferment for 48 hours in sealed, oxygen-free (anaerobic) tanks, with cinnamon added. The cinnamon’s aromatic oils interact with the coffee mucilage, building a layered spice character of cinnamon sticks and brown sugar. After fermentation, the coffee is pulped, washed and slowly dried for 11 days. This keeps the cup clean and structured, with the spice woven through rather than sitting on top. In the cup Iced cinnamon bun: warm spice, brown sugar and a sweet, creamy finish Raisins: a rich, dried-fruit sweetness Coffee details Origin: Armenia, Quindío, Colombia Producer: Jairo Arcila, Santa Mónica Variety: Castillo Process: Washed, co-fermented with cinnamon (48-hour dry anaerobic) Altitude: 1,450–1,500 masl Soil: Volcanic ash About Castillo Castillo was developed by Cenicafé, Colombia’s coffee research centre, and released in 2005. It is a cross between Timor Hybrid and Caturra, bred to resist coffee leaf rust and deliver reliable yields. This protects the livelihoods of smallholder farmers. Castillo is known for a balanced cup with citrus and caramel notes, which is why it works so well as a base for the cinnamon.

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 comforting, classic blend with chocolate, caramel, and nut notes, built for an easy everyday cup without the bitterness of a traditional diner-style coffee.

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.