Origin Coffee Roasters Coffee Beans

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

An outstanding example of Ethiopian heirloom coffee varieties, Arsosala balances vibrant citrus and blueberry flavour notes with elegant, tea-like character.

A Colombian sugarcane-process decaf from a women producers group in Caldas. Apple, chocolate, and caramel notes keep the cup balanced, sweet, and approachable.

The Banko Gotiti cooperative is a smallholder collective from a renowned area of Southern Ethiopia, where producers cultivate a mix of heirloom coffee varieties. Floral aromatics lead the cup in this lot, complemented by delicate fruit notes.

A natural Brazilian coffee from four women-led farms in Sul de Minas, grown at 1,000-1,280 masl. Apricot, hazelnut, and milk chocolate notes make it sweet, bold, and comforting.

A naturally processed Yellow Catuai from Carmen Lucia Chaves de Brito in Tres Pontas, Sul de Minas. Raisin, hazelnut and milk chocolate notes create a rounded Brazilian espresso transported by sail.

We're proud to share a new range of coffees from Uganda, offering a fresh perspective on an origin with exciting momentum. Chelangat offers a compelling example, with prominent citrus acidity balanced by soft fruit sweetness in the cup.

A regional blend from farmers and producer associations across Tolima, one of Colombia's most renowned coffee-growing regions. Years of refinement in natural processing unlock vivid tropical fruit character and boozy complexity.

A full-bodied blend bringing together coffees from El Salvador and Brazil. Rich, boozy fruit notes are balanced by layers of winter spice, creating a rounded, warming cup with mulled wine character.

Formed when a coffee cherry develops a single seed rather than two, peaberry beans have become celebrated for their complexity and depth of flavour. This lot from Kenya is softly fruity and smooth drinking.

The return of an experimental series exploring the influence of beer yeast on coffee fermentation. A Norwegian brewer's yeast, Voss Kviek develops a rich depth of flavour in the cup, balancing cherry sweetness with the full-bodied character of a fortified wine.

Our final Kenyan coffee of the year balances bright lime notes with natural sweetness. Produced by a collective of growers on the nutrient-rich slopes of Mount Kenya, Kiamugumo offers a refreshing and beautifully structured cup.

Produced by a renowned coffee factory in Kenya's Central Province, this lot reflects decades of expertise and offers a vivid example of the juicy fruit character and complexity for which Kenyan coffee is celebrated.

A washed Red Catuai from the Mierisch family in Jinotega, Nicaragua. Green apple, prune and roasted hazelnut notes make Los Altos smooth, sweet and approachable.

Bright, juicy and festive, this Colombian coffee is led by notes of fresh orange. A lively, sparkling mouthfeel creates a vibrant profile reminiscent of Buck’s Fizz.

The return of an experimental series exploring the influence of beer yeast on coffee fermentation. A two-stage fermentation and souring process creates a complex cup profile with striking fruit intensity.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

A truly memorable special edition release, this Gesha coffee is fermented with fresh pineapple, sugar cane and mangosteen oil before being infused with nitrogen in a bespoke process created for Origin.

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.