Rave Coffee Coffee Beans

A natural Brazilian coffee from Guima Estate, one of the early farms certified in regenerative agriculture. Expect an approachable cup with brown sugar sweetness, milk chocolate, and biscuit notes.

Grown by smallholder producers in Brazil’s Serra da Mantiqueira mountains, this coffee combines high-altitude growing conditions with natural processing for a sweet, complex cup. Decaffeinated using the Sugarcane process, it’s great for that late-afternoon cup!

A darker-roasted blend built around a big chocolate profile and plenty of body. It is especially satisfying as espresso or cafetiere, landing rich, smooth, and straightforward.

Christmas Blend is back! One of our favourite coffees to craft each year and this year's line-up is tasting particularly festive. We've brought together three coffees from Kenya, Mexico and Costa Rica to create a rich, sweet and warming cup. Think mince pies, minus the crumbs. Basically, Christmas in a cup.

A washed Colombian single origin from El Carmen, grown at high altitude and built around classic balance. Caramel, chocolate, and red fruit notes make it sweet, rounded, and easy to brew across espresso or filter.

A sugarcane decaf from Colombia that keeps the sweetness and character of El Carmen intact. Chocolate, vanilla, and red fruit notes give it a full-flavoured cup without the caffeine.

Costa Rica’s Central Valley is known for great coffee, with Oscar and Francisca Chacón pioneering innovative honey and natural processing methods. Their experimentation has helped advance Costa Rica’s specialty coffee industry and popularise distinctive honey-processed coffees.

Grown high in the volcanic hills of El Salvador, El Molino produces coffee with a smooth, naturally sweet character making it perfectly versatile for pour over or espresso. Expect a delicious cup layered with light caramel, juicy apricot, and silky milk chocolate.

A sweet, balanced espresso blend with the weight and structure to stand up well in milk. Expect toffee, dark chocolate, and a warming spice finish.

From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.

There’s a good reason Ethiopian coffees are so sought after. Naturals tend to be clean, crisp and fruit forward in nature, and this lot has a lovely delicate floral note that keeps shining through in the cup. A roasting team favourite right now!

A blend made for sweet, milk-based espresso with a pronounced fudge character. It brings a creamy, lingering finish that works especially well as a flat white or cappuccino.

We've worked with Marta Dalton and her family over the last few years through her company Coffee Bird, in fact most of our Guatemalan coffees have come through her! We decided that the Dalton family farm had produced something perfect for us, a balanced sweet coffee with notes of Red apple and Toffee.Subscribers: In the unlikely event that we run out of this coffee we will replace it with the most similar substitution we can find. If for any reason you do not like the substitute we will of course replace or refund. You will be notified of a substitution with a note in your box.

Finca Santa Elisa is located near the town of San Pedro Yepocapa in Guatemala’s Acatenango region. Rich volcanic soils, cool temperatures and cloud forests create ideal conditions for growing high-quality speciality coffee. This coffee from Santa Elisa is a beautifully balanced classic. We’ve roasted it to bring out its natural sweetness, fresh fruit notes and delicate honeyed florals. As the sugars caramelise during roasting, rich milk chocolate flavours develop, creating a smooth, versatile and seriously easy-drinking brew.

A Guatemalan sugarcane decaf sourced through Coffee Bird from farms around Atitlan. Muscovado sugar, baked plum, and hazelnut notes make it sweet, complex, and comfortably full-bodied.

A 50/50 split of caffeinated and decaffeinated beans for a gentler cup with plenty of flavour. Milk chocolate, hazelnut, and caramel notes keep it smooth and easygoing.

High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the evolving tastes of speciality coffee drinkers, Carlos is focused on developing more refined, complex flavour profiles through careful processing. This honey processed lot is de-pulped and fermented for 2–3 days before being sun-dried for 12–15 days. The result? A beautifully balanced coffee with a fruity sweetness and delicious notes of baked apple, cherry and milk chocolate.

A bold Monsoon Malabar from India, shaped by exposure to the warm, moist winds of the monsoon season. Chocolate, smoky cedar, and low acidity make it a punchy espresso with plenty of character.

The peaberry grade is a sweet, small and round bean (unlike other beans, which have one flat edge). Once considered a less desirable grade, it is now famed for its rich, characterful flavour. Roasted to a medium-dark level, this coffee is a great expression of Kenyan coffee. Expect fruit notes of raspberry & blackberry, intense molasses and hint of high quality cocoa.

A washed Kenyan coffee from Tegu in Nyeri County. Jammy sweetness, juicy black fruit, and sparkling citrus acidity make it a lively filter coffee.

Only 600 bags available + a FREE sticker with every order. To celebrate Día de Muertos, Mexico’s colourful and joyful festival, and the wonderful diversity of Mexican coffee, we’ve created this limited blend for one day only. It brings together two coffees from Nayarit, a state stretching from the Pacific coast up into the Sierra Madre Occidental and one of the northernmost coffee-growing regions in the Americas. The washed coffee gives a thick, rich chocolate base with complex sweetness, while the natural adds a lovely black cherry undertone.

A shade-grown washed coffee from smallholders near Oaxaca City, Mexico, with milk chocolate, pecan and glace cherry notes.

A bold breakfast-style blend with a full body and a classic chocolate-nut profile. Hazelnut, earthy depth, and cocoa notes make it satisfying black or with milk.

We’ve teamed up with the folks at PistonHeads to create this punchy new blend. Made from Brazilian, Burundian and Colombian coffees, this has been roasted dark to deliver a full-bodied espresso. Expect rich notes of dark chocolate, roasted hazelnut and muscovado sugar, with the Burundian beans adding a subtle hint of black cherry. Designed to cut through milk, this one really comes alive in a cortado. Big flavour, smooth finish . Every bag also comes with an exclusive, limited-edition sticker; only available with this blend while stocks last.