Horsham Coffee Roaster Coffee Beans

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 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 honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.

Don Eli Anaerobic Natural Varietal – Red CatuaiPreparation – Anaeorbic NaturalLocation – San Marcos, TarrazuAltitude – 1900-2000 maslImporter - Horsham Coffee Roaster We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020. This is a natural processed microlot harvested from Catuai trees at and processed at the Don Eli micromill. Coffee was hand-harvested from trees at high altitudes on the farm named El Naranjo. Coffee was fermented for 48 hours in sealed tanks and then moved to raised tables to be dried. During the drying process the coffee is monitored to ensure even drying and turned regularly. This process has created a vibrant coffee full of character. Tasting notes include tropical fruit, pineapple, molasses like sweetness and rich dark chocolate body. for more information please go to 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.

Hambella Washed Varietal – Dega, Kudhume and Wolisho varietalsPreparation – WashedLocation – Guji zoneAltitude – 1900-2200 maslImporter - DR Wakefield Hambella was founded by brothers Aman and Michael Adinew — Aman previously ran quality control at the Ethiopia Commodity Exchange and set up the country's first speciality coffee lab, so this farm was always going to be about doing things properly. It's a big operation for the Guji zone, 200 hectares with a core team of 28 that swells to over 700 come harvest, 70% of them women, and there's a real effort to bring smallholders in the area up to speed too, working alongside agronomists to improve their own coffee. This natural lot is processed just over the border in Gedeb, Gedeo zone, dried slowly on raised beds for 21 days and turned by hand throughout, which is where all that jammy sweetness and fruit character comes from. Grown between 1900–2200m from a mix of Dega, Kudhume and Wolisho varietals, and scoring an impressive 87 points! Tasting notes are complex and include peach, lime and chocolate.

A washed Kenyan AB from Kianderi washing station in Kirinyaga, produced from SL28, SL34, Ruiru, and Batian varieties. Expect a clean, high-grown profile from a cooperative Horsham has worked with for years.

Costa Rica - La Isla SL28 natural Varietal – Villa SarchiPreparation – Yellow HoneyLocation – Naranjo, West ValleyAltitude – 1550 maslImporter - Horsham Coffee Roaster This is a fantastic natural processed coffee from La Isla farm in the West Valley, Costa Rica. They won 10th place at the 2020 Cup of Excellence competition with the submission of one of the micro lots. We are super excited to be sourcing our Costa Rican coffees directly. We source our Costa Rican coffees in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020 and December 2022. These producers are located in the West Valley, Central Valley, and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. The video below was filmed in February 2020. Farm Overview La Isla is owned by Luis Padilla, who bought the farm in 2017. He was inspired by his grandfather, who owned a coffee farm for many years in the Naranjo region. The farm covers 10.5 hectares and is located at 1500 masl growing a mix of Villa Sarchi, Geisha and SL-28. These are kept separate during the harvest. Luis is focusing on the regeneration of the farm, and in the video, you can clearly identify the section of the farm with healthy trees. They are working their way through the farm with a view to regenerating the entire 10.5 hectares. Harvesting and Processing: This coffee has been harvested from SL28 trees. All harvesting is done by hand, keeping the different varietals separate from each other. After harvest, the coffee is dried on raised tables with regular turning to ensure even drying. Alexander, Amelia, James and Bradley with Luis Padilla Tasting Notes: This is lovely clean, bright, crisp and juicy honey processed coffee. It showcases wonderful sweetness with a crisp red apple acidity and subtle notes of berries that include raspberry, apple and caramel. There is a silky, creamy body with caramel-like sweetness. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Tasting Notes: Black Cherry | Red Grape | Maple SyrupProcessing Method: NaturalVarietal: H10 Milenio Our Costa Rican coffees are sourced directly by us from several dedicated, small producers. This stunning microlot comes from our friends at La Karola located in the Tarrazu region. They grow a range of varietals, mainly red and yellow Catuai and a small amount of Java and H10 Milension. This stunning microlot was harvested from their Milenio varietal trees and processed using the following method: Perfectly ripe cherry was washed Fermented in open tanks for 48 hours in the dark Moved to raised drying tables in a dark room for slow drying Airflow, temperature and humidity were controlled using fans Coffee was dried for 45 days to reach the correct moisture level This experimental method with natural fermentation followed by slow, controlled drying has resulted in a coffee with a high cup score and an amazing flavour profile. Tasting notes include black cherry, red grape, maple syrup, plum and treacle. Something truly special! For more detailed information visit www.horshamcoffeeroaster.co.uk

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 washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

Wahana Estate Washed Varietal – P88Preparation – WashedLocation – North Sumatra, SidikalangAltitude – 1400 maslImporter - DR Wakefield Grown at 1,250–1,450 masl in Sidikalang, North Sumatra, this lot comes from Wahana Estate — the largest private coffee estate in Indonesia. Established in 2005, the 468-hectare estate is home to around 200 families and 1,000 permanent workers, with housing, healthcare, a school and church all provided on site. Alongside its 250 hectares of coffee, Wahana grows daikon, sweet potato, edamame, maize, clementines and tea, reflecting the estate's wider entrepreneurial, experimental approach to farming — an ethos that extends to its varietal selection and processing. This lot is P88, a variety with an unusual pedigree: it originated from a Dutch varietal trial in the 1980s and traces back to a Colombian Catimor, arriving via Thailand and Kenya before being planted in Sumatra. Unlike the Giling Basah (wet-hulled) method typically associated with Indonesian coffee, this lot is processed using the dry-hulled method, following steps closer to a conventional washed coffee. Ripe red cherries are delivered to Wahana's own on-estate mill (built in 2007), where they're washed, sorted and pulped. The parchment is fermented for 12 hours to break down the remaining mucilage, then dried over 7 days using a combination of covered patios and mechanical driers, depending on space and weather. The result is a cup with the clarity and structure you'd expect from a washed process, layered with the character of an unusual, well-traveled varietal grown on one of Indonesia's most ambitious estates. Tasting notes are unusual and distinctive and include clementine, raisin and matcha tea.

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.