Hard Lines Coffee Coffee Beans

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 delightful double pack of Welsh goodness! It includes a bag of our Festive Blend plus another bag of the Canton Blend—perfect for both espresso and filter drinkers, no matter the brewing method. This is the ideal fuel for a busy holiday season! Nadolig Llawen!

Bright and refreshing, this washed Ethiopian coffee is bursting with citrus and florals. Zesty lime, juicy apricot and soft caramel bring sweetness and balance, making for a smooth, elegant cup. Brew it as filter for a light, delicate expression or as espresso, where it shines black or through milk—think key lime pie. This lot brings together coffee grown by 560 smallholder farmers in Limu Woreda, Oromia. Freshly picked cherries are delivered to a central washing station to be sorted and processed. The farms are known locally as ‘gardens’: small plots where cultivated crops grow among the wild forest surrounding each farmer’s home. The fruit is removed soon after harvest, leaving the parchment coffee coated in sticky mucilage. It ferments in cement tanks for around 24 hours, loosening the mucilage before being washed through long channels with fresh water. Finally, the coffee is dried slowly in the sun on raised beds until it reaches around 10% moisture.

Our iconic Christmas coffee is back! The vibrant orange notes of a washed Colombian meet the rich, chocolatey depth of a natural El Salvador, coming together in a cup that captures the spirit of the season. This is a coffee to fuel you through the festive period. Brew a big pot to share with friends and family, or cosy up with a solo cuppa. Whatever your holiday traditions, this coffee is the perfect addition. This is a coffee everyone should have on their Christmas list!

A washed Peruvian coffee from Hard Lines, created with Size of Wales to spotlight the Wampis Nation campaign.

A vibrant, fruit-forward coffee bursting with the sweet complexity of homemade preserves. La Conserva takes its name from the Spanish word for the thick, fruity, and syrupy preserves commonly made in Guatemala using local figs, berries, peaches, and manzanilla. This brew certainly lives up to its namesake. When our roastery team first cupped this lot, the tasting note on everyone's lips, was an unmistakable cherry jam. Expect a deeply jammy cup loaded with heaps of fruit. Bright bursts of tropical fruits are perfectly rounded out by a smooth vanilla sweetness, resulting in a vibrant cup that is beautifully complex yet perfectly balanced. This coffee hails from Huehuetenango (Nahuatl for “Place of the Ancients”), one of Guatemala’s three non-volcanic coffee regions. Thanks to warm, dry winds blowing in from Mexico, this area remains one of the highest and driest growing regions in the country.

House Party is a natural Brazilian coffee from Sete Cachoeiras in Minas Gerais, grown by the Brito family. Chocolate, dried fruit and nut notes make it smooth, rich and dependable.

A sugarcane decaf from Happy Capybara in Minas Gerais, Brazil. Dark chocolate, hazelnut and caramel notes keep it sweet and familiar while staying true to the coffee's original character.

Our first Kenya of the season is here! Delivering the signature blackcurrant juiciness we love, alongside notes of stewed stone fruit and roasted peach, finishing with rich, deep cocoa. It’s a fast roastery favorite that we drink on batch brew every day. Grown on the fertile, red volcanic slopes of Mt. Kenya, this coffee is produced by roughly 600 small-scale farmers and processed at the Karimikui washing station, which is operated by the Rungeto Farmers Cooperative. To maintain a healthy ecosystem, these farmers cultivate their coffee alongside bananas, maize, and shade canopies like Macadamia and Grevillea. Following strict hand-sorting, the cherries are pulped, fermented overnight, and washed in clean water channels. Finally, the coffee is meticulously sun-dried on raised African beds for 7 to 15 days, continuously hand-turned to ensure uniform, exceptional quality.

The name says it all... Pineapple Candy! You’ve got a hefty serving of juicy pineapple drenched in sugary sweetness and a zesty, mouthwatering acidity. You can’t go wrong brewing this over ice and enjoying it on a sunny afternoon—it’s the perfect tropical pick-me-up! Situated amongst the mountains of Matagalpa, Hacienda Santa Luz has its very own microclimate, which makes it ideal for cultivating coffee. The farm was purchased as an abandoned lot in 2003, with the vision of reestablishing it as a sustainable coffee plantation. This has involved planting new and diverse coffee varieties, building an ecological processing plant and preserving 30 hectares of farm as forest. It’s a funky little brew thanks to the yeast inoculation process. Cherries are hand-picked and fermented in bins with yeast explicitly developed for coffee, which is added to control the profile. These special, washed lots have tropical-fruit-like tastes, hence the name, ‘Pineapple Candy’.