Quarter Horse Coffee Coffee Beans

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 Nicaraguan decaf from Aldea Coffee cooperative smallholders in Jinotega, sugarcane processed for a sweet, balanced cup suited to espresso or filter.

What Are The Odds — Jorja Smith x Quarter Horse Coffee The official Jorja Smith coffee, roasted by Quarter Horse Coffee in the West Midlands. A limited-edition coffee created in collaboration with Jorja Smith to celebrate her new album, What Are The Odds. This wasn't just about putting two names together. Jorja joined us in creating the coffee, helping to decide on the flavours she wanted to find in the cup and working with us to blend the final coffee together. We brought together two distinctive Brazilian coffees — Lucas Nascimento Anaerobic and Sertaozinho Natural. The anaerobic lot from Lucas Nascimento brings a more expressive, fruit-led character, while the naturally processed Sertaozinho adds the sweetness and body we love in great Brazilian coffee. The result is a blend shaped by Jorja's own flavour preferences and created together with our team at Quarter Horse Coffee, especially for the release of What Are The Odds. Two Brazilian coffees. One collaborative blend. A limited release to mark a new album. Available for a limited time only.

Our Christmas Blend is back for 2026: a warm, comforting Christmas coffee made for slow mornings, mince pies and everything in between. This speciality coffee blend brings together three small-scale producing communities in Brazil, Honduras and Mexico. Expect buttery pastry, toasted hazelnut and a bright note of dried cranberries to cut through the sweetness. It’s freshly roasted coffee with a cup that tastes like the season. Three coffees, three communities: Sertãozinho in Brazil, COMSA in Honduras and Nayarit in Mexico. Where it’s from Brazil: Sertãozinho, Minas GeraisYellow Catuai grown by more than 100 smallholders on farms of just 1-2 hectares. Families dry the cherries on patios and shared driveways around the village. Women are at the heart of the community, and the village pools its Fairtrade premiums for projects that benefit everyone. Honduras: Marcala, La PazFrom COMSA, a cooperative founded in 2001 by 61 farmers and now more than 1,600 members. Its regenerative “5 Ms” approach focuses on soil health and farmer education. Washed for sweetness and a clean finish, with over 160,000 trees planted through its agroforestry projects. Mexico: NayaritSourced through Grupo Terruño Nayarita and its producer groups. The cherries are floated, depulped and scrubbed at the Sandia or Rustico wet mills, then dried on patios made from interconnected rooftops and courtyards. The coffee rests for 14 weeks at El Duende dry mill in Compostela before it is graded and blended.

Los Amigos is a washed Peruvian coffee with the comforting sweetness of milk chocolate and peanut, lifted by a bright note of lime. It’s an easy coffee to come back to, with a little citrus that makes it stand out. Grown in Cajamarca, northern Peru, at 1,350–1,890 metres above sea level, this coffee comes from members of Cooperativa Agraria Frontera San Ignacio. Los Amigos means “the friends”: as the El Oso project grew, more farmers from the wider cooperative joined its work around the Tabaconas Namballe National Sanctuary. The farms sit in the buffer zone of this protected area, home to spectacled bears and other native wildlife. The project supports forest protection alongside coffee production, supplying native trees for planting near coffee farms. Farmers have also received solar drying tents and fermentation drums to help improve coffee processing, as well as support to turn discarded coffee cherry into compost. Bringing more farmers into the project creates more opportunities for training and extends the reach of its conservation work.

A fruit-forward Mexican single origin with plenty of sweetness. Nayarit is a naturally processed coffee bursting with blackberry and cherry, rounded out by smooth caramel and a comforting, sweet finish. his coffee comes from Nayarit in western Mexico and is sourced through Grupo Terruño Nayarita, which brings together local producers and a team dedicated to processing and quality. The cherries are picked and taken to one of three local processing sites: Arrocera, Pantano or Rustico. Whole cherries are rinsed, then dried until they reach a raisin-like stage. They travel to the El Duende dry mill in Compostela, where drying is finished on patios, and the coffee rests for 13 weeks before export. Throughout, samples are roasted and cupped and the details recorded in the FincaLab quality system, so every step from cherry to green coffee is tracked. Why you’ll like it: if you enjoy fruity, jammy coffees with a sweet finish, this natural Mexican is a great choice for filter, AeroPress and even as an espresso. Check out our brew guides to consistently make delicious coffee at home!

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.

Our Rare Collection showcases some of the most exciting coffees we encounter — exceptional microlots, innovative processing methods, outstanding producers, and coffees chosen for their remarkable cup quality and unforgettable flavour profiles. This Peach Co-Ferment is a perfect example. Produced by third-generation coffee farmer Jairo Arcila at Santa Mónica in Quindío, Colombia, this coffee is bursting with the flavour of juicy fresh peaches and peach iced tea. Sweet, vibrant and incredibly expressive, it delivers a refreshing cup that almost tastes as though you've added peaches yourself. Whether brewed as a pour-over, served over ice, or enjoyed as a cold brew, it offers a wonderfully juicy drinking experience from start to finish. To create this unique profile, ripe Castillo cherries underwent a 48-hour dry anaerobic fermentation. During this process, fresh peaches were introduced into the sealed fermentation environment, allowing the fruit character to infuse naturally into the coffee. The lot was then gently washed and slowly dried on raised beds to preserve its bright, fruit-forward character and exceptional clarity. Jairo and his wife, Luz Helena Salazar, have become renowned for their commitment to quality and innovation, continually pushing the boundaries of coffee processing while supporting their local community through seasonal employment opportunities. This is a coffee for those who love discovering something a little different — bold, playful and packed with flavour.

A seasonal espresso blend designed to show a brighter, fruitier side of espresso with a sweet and lively profile.

A natural Yellow Bourbon from Petronio Otavio Borges de Sousa at Fazenda Santa Rosa in Minas Gerais, Brazil.