North Star Coffee Roasters Coffee Beans

A bold espresso blend made with flat whites in mind, combining red berries, dark chocolate, and malted milk biscuit sweetness.

A pulped natural Brazilian coffee with milk chocolate, toasted hazelnut, and gentle tangerine, built for an easy everyday cup.

A natural Burundi coffee from Ryamukona, packed with pink lemonade, guava, and redcurrant sweetness. Juicy and tropical, it shows a fruit-forward side of the origin.

A washed Burundi coffee from Ryamukona with lemonade, black tea, and shortbread notes. Bright acidity and gentle sweetness make it balanced and composed.

A washed Colombian coffee from La Colmena, combining stone fruit, green apple, and caramel in a clean, balanced profile.

A washed coffee from the Chelazos producers in El Salvador, bringing stewed plum, brown sugar, and blood orange into a balanced cup.

If you've ever wondered why people get so excited about Ethiopian coffee, start here. Bright, floral and packed with fizzy peach sweetness, it's the sort of coffee that makes you stop after the first sip just to work out what you're tasting. A brilliant introduction to just how expressive great coffee can be.

Breakfast turns into lunch. People stay longer than expected. Somehow, the kettle goes on again. Festive Blend is made for those moments. This year's blend brings together coffees from Brazil, Guatemala and Burundi, giving you rich dried fruit, creamy chocolate and gentle winter spice Brew it black and you'll find fruit cake, stewed plum and warming spice. Add milk and it softens into creamy chocolate, roasted almonds and sweet dried fruit. It's rich enough to feel like a seasonal treat, yet balanced enough to keep coming back to throughout November and December.

A washed coffee from Finca La Bolsa in Guatemala, balancing green apple, red berries, and sugared almond sweetness.

If someone asked us where to start with natural coffee, we'd probably hand them this. Sweet red berries, praline and warming port notes come together in a rich, velvety cup. There’s plenty going on, but nothing feels pushed too far. It's the kind of coffee that gives you something new to discover without making you work for it.

A CO2 decaf from Brazil Montanari, sweet and balanced with praline cream, brown sugar, and orange.

Some days call for a flat white. Others for a slower brew. It's nice to have a coffee that doesn't mind which. Sweet toffee apple, juicy blackberry and roasted almond come together in a beautifully balanced cup that's just as enjoyable with milk as it is black. The sort of coffee you'll end up buying for someone else to try.

Some coffees demand your attention. This one simply gets on with being enjoyable. Sweet, balanced and comforting, this regional blend from northern Peru brings together notes of rooibos tea, red plum and brown sugar. The sort of coffee that quietly earns a place in your favourite mug.

A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.

An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.

A washed Rwandan coffee from the Ijabo Youth Project, clean and bright with lemon sherbet, black tea, and golden raisin.

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