Coffee Roaster
Compare 29 current coffees from Rave Coffee by origin, process, tasting notes and price.
A considered starting point
This short guide is editorial context for the 29 current matches. It helps you make a shortlist; it does not rank coffees or replace the roaster’s own listing.
Rave Coffee’s current range balances chocolate, biscuit, caramel and nut-led blends with fruitier single origins from Colombia, Ethiopia, Kenya, Peru and Rwanda. Espresso and filter tags are common, with decafs and darker profiles making the shelf approachable across different brewing habits.
Choose the blend families when consistency, milk compatibility or value matters; choose a single origin when you want a clearer sense of place. Rave’s 250g format makes it a practical option for regular brewing, but inspect stock because a listed match can be temporarily unavailable.
The espresso blends are a sensible starting point for a machine, especially with milk. For filter-tagged origins, use a clean recipe and adjust for the roast and process; darker chocolate-led coffees may prefer a cooler or shorter brew than a light, fruit-led lot.
Compare within Rave by blend versus single origin, roast direction, process and brew tags. The matched count includes the current catalogue snapshot, while price-per-100g makes the common 250g bags easy to compare with other roasters’ formats.
Sorted with featured coffees first.
Showing 24 of 29 coffees
For Microlot #0006, we’ve got something suitably experimental: a rare Yellow Papayo from Nestor Lasso at Finca El Diviso in Huila, Colombia. And there's only 375 bottles to go around. This lot has gone through a seriously complex advanced natural process. Think multiple stages of fermentation, temperature changes, drying and rehydration; all designed to dial up the sweetness, fruit and complexity in the cup. The result? Green apple, tropical fruit sweetness and a distinctly boozy hit of spiced rum. Exactly the kind of coffee our Microlot bottles were made for.
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.
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.
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.
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.
A natural Ethiopian coffee from the high-altitude Limu Kossa region, roasted to highlight depth as well as fruit. Dark chocolate, black cherry, and roasted hazelnut notes give it a rich, rounded profile.
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.
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.
A natural Honduran lot that leans into fruit-forward sweetness rather than the cleaner washed profile often associated with the origin. Honeycomb, papaya, and lemon notes give it brightness, florals, and a juicy finish.
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.
A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.
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.
It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish.
A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.
Rare coffees like this don't come along every day. Grown by Erlan Peralta at 1,900m above sea level, this naturally processed Peruvian lot is packed with delicate florals and vibrant fruit. The cool, shaded and high-altitude conditions on Erlan's farm allow the cherries to mature slowly, building sweetness and complexity. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry.
A washed Rwandan filter coffee from Nyamasheke Hills, produced through Ndereyimana Louis and his family-run operation. Blackberry, apple, and maple syrup notes give it a bright, sweet structure.
A washed Rwandan coffee from the respected Vunga washing station. Pomegranate, brown sugar, and chocolate notes combine juicy acidity with a smooth, sweet finish.
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