Red Bank Coffee Roasters Coffee Beans

Our latest release comes from Finca Anaya, grown by Sergio Aranda and his family in the mountains of Huila, Colombia. It feels like a real marriage of variety and skill, an exceptional Pacamara shaped by innovative processing that draws out everything the bean has to offer.

This natural yellow bourbon hails from Baixadão in Brazil’s famed Mantiqueira de Minas region. It’s round, sweet and a little bit juicy, with a creamy mouthfeel, and notes of milk-chocolate, praline and apricot.

In 2024 we shared a few memorable beers with Lenin and Richard from Peru’s revered Finca Churupampa at Warpigs in Copenhagen during the World of Coffee Festival. We have since gone on to showcase a number of exemplary coffees from single producers sourced through their outreach programme. It’s great to finally close that loop by sharing some impeccable coffee from Churupampa itself with you all.

A natural Rwandan coffee with the berry-driven sweetness Red Bank looks for in East African naturals. Expect lively berry acidity, a liqueur-like finish, and a sticky sweetness throughout.

A Colombian decaf from small and medium family farms around Jardin in southern Antioquia. Washed Caturra, Castillo, and Colombia varieties give it syrupy chocolate-orange, honeycomb, and butterscotch notes.

A “Session IPA” processed pink bourbon from renowned producer Sebastián Ramírez of El Placer Farms.

A washed, inoculated Peruvian lot made from Ethiopian Heirloom varieties. Citrus brightness and fresh mint give it a vivid, mojito-like profile.

Heza has graced our offering with bold notes of grapefruit, blood orange, and sweet, lingering florals.

House Red is Red Bank's everyday filter coffee, designed as a classic, familiar, crowd-pleasing cup. It keeps the profile comforting and easy to drink without chasing extremes.

An Ethiopian espresso celebrating the wild, native landrace varieties that make the origin so distinctive. Apple and golden raisin notes bring sweetness and lift to the cup.

A washed caturra grown by Mario Jesús near Pariamarca in Peru's remote Chota region. It's rich and full-bodied, with a sticky-sweet finish, reminding us of stem ginger and date.

Red Bank's seasonal house espresso returns to a washed community lot from Zapoteco producers in Mexico's Sierra Juarez. Dark chocolate, vanilla, and apricot notes make it rich, round, and sweet.

Penny Rock is Red Bank's dependable seasonal espresso, selected to stay comforting and crowd-pleasing as crops change. Milk chocolate, honeycomb, and almond notes work well both straight and with milk.

We're delighted to welcome back for a fifth consecutive season a coffee that's become a genuine mainstay of our lineup - the natural red bourbon from the Shyira washing station in Rwanda's Nyabihu district.

A washed Mexican coffee from growers in San Mateo Yoloxochitlan in the Mazateca region. Honeysuckle, mandarin, and agave notes make it balanced, nuanced, and expressive of the region.