OUR COFFEES
We have honed our core range of premium Roastology coffees over the last eight years and complement them with seasonal and reserve specials. Discover each of our coffees below and visit our online shop to find out more about them.
HOW WE CHOOSE OUR COFFEES
Nobody knows our coffees better than our producers.
We liaise closely with them on crops, varietals and natural influences to gain an understanding of what flavour profiles can be achieved from each coffee.
Once green coffee reaches our roastery, we put time and thought into developing roast profiles that will make each coffee shine. These are then used as single origin products, or as part of our own and bespoke customer blends.
OUR CORE COLLECTION
COOLING TOWERS
We directly source the green coffees in our signature blend from farmer Roberto Mata in Costa Rica and the Racafé producer group in Colombia. Long-established personal relationships with these producers make this blend extra special to us.
Cooling Towers - named after the infamous Tinsley Cooling Towers that once stood adjacent to our roastery - is a balanced, medium roast blend with citrus acidity with notes of chocolate.
The espresso has the power to punch through milk with its creamy, rich flavour, chocolate tones and lasting mouth feel – plus it makes a fabulous after-dinner filter coffee, if we do say so ourselves.
AVIATOR
This medium-light roast blend serves up light floral and red berry notes with a sweet, juicy finish. To balance the strong fruit flavours of this coffee, we blend Arabica beans from Central America, which bring body and additional complexity.
It’s also a former three-star Great Taste Award winner.
Aviator was born from a love for natural Ethiopian coffees – particularly from the Guji and Yirgacheffe regions of Ethiopia, which we have sourced from since 2017. The cup profiles make these bright, juicy coffees a pleasure to work with.
SUPERNOVA
This rich and indulgent coffee is roasted medium-dark, packing punches of stone fruit, cocoa, hazelnut and chocolate fudge in milk. If you’re looking for a classic espresso and full-bodied drip filter, this hits the spot.
The base for this special collection of coffees incorporates Catuai and Mundo Novo beans from the Cerrado Mineiro region of Brazil. These are sourced through our friend Demilson - owner of export group Legendér Specialty Coffee.
Steve, our head of coffee, worked closely with Demilson to discuss, cup and taste a variety of coffees to develop a cup profile for our Legendér Especiale, which forms the unique base of our Supernova blend.
SUMATRA
The first coffee variety that Steve, our head of coffee, saw growing when he visited the Sumatran mountains in 2017 was the Ateng Super. He returned to the UK wanting to create an authentic Sumatran flavour profile coffee for our core range.
We blend the Ateng Super, Catimor and Bourbon varieties to create this earthy, full-bodied medium-dark roast that showcases a classic Giling Basah process coffee.
It exudes a great depth of sweet flavour, combining deep chocolate flavours and herbal notes with positive earthy tones, a peppery, spicy body and creamy mild acidity.
BRAZIL
This silky-smooth coffee is the favourite of Steve, our head of coffee. For him, it exemplifies everything a beautiful, natural Brazilian coffee should be; perfectly balanced with hints of nut alongside notes of chocolate and tropical fruits.
We source this Yellow Catuai variety of bean from Sitio Sera Negra Farm in the Barra region, Brazil through our friend Demilson Batista Jr. - owner of export group Legendér Specialty Coffee.
Steve first met Demilson at the World of Coffee festival in Amsterdam in 2017. They have since caught up at WoC in Copenhagen, Berlin and Milan and we were delighted to welcome Demilson to our roastery in 2024.
ETHIOPIA
We source this grade one micro lot coffee from smallholder farmers in the Banko Michicha district of Guji. Its delicate floral, orange blossom and red wine characters are allowed to shine, thanks to a light roast.
Once the coffee is picked it goes through a special process using techniques borrowed from the wine industry: the ripest coffee cherries are sorted, before being sealed in oxygen-deprived stainless steel tanks for fermentation.
Fermentation time is dictated by temperature readings inside the tank, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days.
CAFE EXCELSO
In this rich combination, the molasses sweetness of this medium-dark roast marries harmoniously with plum and dried fruit flavours – clean and well balanced with a lasting finish.
We started experimenting with roasting and cupping new coffee samples towards the end of the Covid pandemic, with a view to launching an espresso blend of coffees from four different origins.
We finally landed on “the fantastic four”, utilising our long-term direct sourcing relationships with Colombia’s Racafé producer group and Brazil’s Legendér Specialty Coffee. Read more about these special relationships on our Producer Partners page.
Swiss Water® Decaf
We use Swiss Water® as we believe their natural process of caffeine removal enables the true character of the coffee remain. Our decaf offers balanced flavours of chocolate with caramel sweetness, gentle apple notes and lemon acidity.
We source the green beans for our Swiss Water Decaf from our friends at Racafé in Colombia, in continuation of our relationship and support of their business model.
While Swiss Water® are located in Canada, the ‘Swiss’ part comes from the invention of the process in the 1930s in Schaffhausen, Switzerland, which uses pure water to gently remove 99.9% of caffeine.
Whisky
This indulgent roast has a balanced body with dark chocolate flavours and hints of boozy fragrances. Sweet whisky tones and occasional vanilla notes also emerge from the cask ageing process.
To create this boozy brew, we rest green Colombian coffee beans in a used Speyside Cooperage whisky cask to allow them to infuse the flavours.
Each batch is different, depending on the characteristics of the cask, but our base always uses our Colombian Cencoic coffee and Steve, our head of coffee, takes sample roasts and taste tests seriously to ensure an always delectable finished product.
Bourbon
We achieve balance in this smooth, boozy coffee by using 100% Arabica single origin coffee beans from Costa Rica.
The unroasted beans are left to rest in a used bourbon cask from Speyside cooperage, where they infuse with delicate flavours that result in a sweet chocolate liqueur coffee. We conduct sample roasts throughout the resting period in order to run a full production roast at the optimum moment for harnessing flavour and achieving our desired outcome.
Each batch will be different to the last, as the cask ages, characteristics change and alters the delicate flavours. Always sweet and balanced with boozy notes throughout.