We have a comprehensive range of blends across our three principle brands offering various taste profiles and certifications.
Our house coffees are carefully chosen and blended through our direct trade partners ensuring both quality and consistency remain the highest priority.
We also offer a bespoke service for customers wishing to develop their own exclusive blends and able to offer expert guidance on the most suitable origins for the desired taste.
Cooling Towers
Colombia & Costa Rica
County: Colombia:
Region: Bolivar
Producer Group: Racafe
Altitude: 1450 - 2300m
Varietals: Castillo, Catimor, Caturra, Cenicafe 1, Colombia
Process: Washed
Harvest: November – December / May – August
Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed
Named after the old Cooling Towers that used to be situated across the road from the roastery. Medium roast level, 100% arabica, good body, balanced, citrus acidity with notes of chocolate.
The espresso has a creamy, rich flavour with chocolate tones and a lasting mouth feel.
Suitable for
Aviator
Ethiopia, Honduras & Guatemala
Country: Ethiopia
Subregion: Uraga
Zone: Guji
Producer: Small holder farmers
Altitude: 1900 masl
Varieties: Heirloom
Harvest: November - January
Process: Anaerobic slow dry
Country: Honduras
Region: Lempira, Ocotepeque, Intibuca, Copan, La Paz, El Paraiso, Comayagua
Farmers Group: GEA Diosa De La Tierra
Altitude 1100 - 1650 masl
Varieties: IH90, Catuai, Caturra, Lempira, Bourbon
Harvest : 01 Jan - 30 Apr
Process: Washed
Country: Guatemala
Region: Huehuetenango
Location: San Antonio Huista
Cooperative: Cooperativa Todosantarita
Altitude: 1350 - 1650 masl
Varieties: Bourbon, Caturra, Catuai, Typica, Marsellesa
Harvest : December - March
Process: Washed
Medium light roast, floral fruity notes from the Guji, sweet and juicy.
Suitable for
Supernova
Brazil, Honduras & Guatemala
Country: Brazil
Region: Cerrado Mineiro
Producer: Legender
Growing Altitude: 1200 masl
Varieties: Catuai, Mundo Novo
Harvest: Hand Picked
Process: Natural
Country: Honduras
Region: Lempira, Ocotepeque, Intibuca, Copan, La Paz, El Paraiso, Comayagua
Farmers Group: GEA Diosa De La Tierra
Altitude 1100 - 1650 masl
Varieties: IH90, Catuai, Caturra, Lempira, Bourbon
Harvest : 01 Jan - 30 Apr
Process: Washed
Country: Guatemala
Region: Huehuetenango
Location: San Antonio Huista
Cooperative: Cooperativa Todosantarita
Altitude: 1350 - 1650 masl
Varieties: Bourbon, Caturra, Catuai, Typica, Marsellesa
Harvest : December - March
Process: Washed
Medium dark roast with tasting notes of cocoa, dried fruits, hazelnut & dark choc
Suitable for
Cafe Excelso
Brazil, Honduras, Sumatra & Colombia
Country: Brazil
Region: Cerrado mineiro
Producer: Legender
Growing Altitude: 1200 masl
Varieties: Catuai, Mundo Novo
Harvest: Hand Picked
Process: Natural
Country: Honduras
Region: Lempira, Ocotepeque, Intibuca, Copan, La Paz, El Paraiso, Comayagua
Farmers Group: GEA Diosa De La Tierra
Altitude 1100 - 1650 masl
Varieties: IH90, Catuai, Caturra, Lempira, Bourbon
Harvest : 01 Jan - 30 Apr
Process: Washed
Country: Indonesia
Region: Lingtong, Lake Toba Reigion, Northwest Sumatra
Varieties: Jember, Ateng, Bourbon, Bergendaal
Process: Giling basah (Wet Hulled)
County: Colombia:
Region: Bolivar
Producer Group: Racafe
Altitude: 1450 - 2300m
Varietals: Castillo, Catimor, Caturra, Cenicafe 1, Colombia
Process: Washed
Harvest: November – December / May – August
A rich blend of 100% arabica coffee from around the world. Medium roast with plenty of molasses sweetness. Plummy and dried fruits flavours, well balanced with a lasting finish.
Suitable for
Brazil
Country: Brazil
Region: Barra
Farm: Sitio Sera Negra
Farmer: Paulo Bernardes
Growing Altitude: 1200 masl
Varieties: Yellow Catuai
Harvest: Hand Picked
Process: Natural
Suitable for
Sumatra
Country: Indonesia
Region: Lingtong, Lake Toba Region, Northwest Sumatra
Varieties: Jember, Ateng, Bergandaal
Process: Giling basah (wet hulled)
Medium dark roast with an earthy, sweet flavour, chocolate, herbal, clean earthy, spicy body, creamy mild acidity.
Suitable for
Ethiopia
Country: Ethiopia
Subregion: Uraga
Zone: Guji
From: Uraga Washing Station
Altitude: 1900 masl
Varieties: Heirloom
Harvest: November - January
Process: Anaerobic slow dry
This grade 1 microlot is from Uraga drying station in Guji zone. This lot is sourced from smallholder farmers cultivating Welisho, a variety of Ethiopian heirloom. This lot employs a special anaerobic 'slow dry' process to further develop the complexity in the cup. Rigorously selected ripe cherries are fermented for 10 days in oxygen deprived, sealed bags with temperature controls. The fermented cherries are then dried slowly on raised beds under shade for around 18 days.
Light roast, floral, fruity, red berry tasting notes
Suitable for
Costa Rica
Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed
Suitable for
Swiss Water Decaf
100% Colombia - Swiss Water Decaf
Country: Colombia
Region: Various
Growing Altitude: 1000+ masl
Varieties: Castillo, Caturra, Colombia, Typica
Harvest: Seasonal
Process: Natural - SWD method of decaffeinated
We have worked with Swiss Water Decaf since 2001 when we were their first distributor in Europe, and are proud to be their exclusive partners in the UK. Located in Canada, the ‘Swiss’ part comes from the invention of the process in the 1930s in Schaffhausen, Switzerland using pure water to gently remove caffeine.
Suitable for
Whisky
County: Colombia:
Region: Cacua
Producer Group: Cencoic
Altitude: 1700-1900 masl
Varietals: Caturra, Colombia, Tabi & Castillo
Harvest: April - June
Process: Washed
Unroasted Colombian coffee is left to rest in a used whisky cask sourced from Speyside cooperage.
The unroasted green coffee absorbs sweet, boozey notes from inside a spent whisky barrel. Sample roasts are taken at various points before we are happy to run a full production roast.
Roasted medium-dark for full bodied, boozey notes, gentle citrus still present with some chocolate notes throughout.
Suitable for
Bourbon
Country: Costa Rica
Region: Tarrazu
Farm: El Llano Farm
Varieties: Caturra, Catuai
Altitude: 1550 masl
Processing: Washed
Unroasted Costa Rican coffee is left to rest in a used bourbon cask sourced from Speyside cooperage.
The unroasted green coffee absorbs sweet, boozey notes from inside a spent bourbon barrel. Sample roasts are taken at various points before we are happy to run a full production roast
Suitable for
Christmas Blend
A rich blend of arabica coffees from around the globe.
Washed El Salvador & washed Guatemala with some fermented Costa Rican.
Really balanced acidity and sweetness, melted butter on the mouthfeel
Aroma – Subtle chocolate, strawberry jam with a hint of liquor coffee
Tasting notes – Dark chocolate with notes of Christmas pudding
Steve Head of Coffee says:
"100% Arabica, El Salvador, Guatemala and a Juicy processed Costa Rica make up this year’s Christmas Coffee. Medium in roast colour leaves a perfectly balanced, sweet, rich cup. Subtle chocolate with a gentle coffee liquor flavours. Incredibly clean with a buttery mouthfeel when brewed through the V60"
We hope you enjoy… Merry Christmas!
Suitable for
Solo 100 – Coffee For Explorers
Solo 100 - Coffee For Explorers
100% arabica coffee from Colombia and Costa Rica.
All Profits go to Sherbourne Fields Special School
https://www.sherbournefields.co.uk/
Solo 100 is a science-led expedition. For the first time, research and technology can be tested in minus temperatures during a prolonged, solo project.
In 2024 Mark Wood will be dropped into the Artic ocean to be left alone for 100 days. His journey will progress south through Canadian high Artic for over 2000km. This will be the final journey of a six year filming project showcasing the importance of modern exploration.
Our Connection
We first met Mark at an awards dinner at Sheffield Cathedral in 2016. Inspired by his stories and his own desire for adventure- albeit in the warmer climes of the coffee growing countries- we struck up a friendship.
The Charity - Sherbourne Fields School
Mark's work over the past twenty years with students around the globe continues through his expeditions but he always has a special place in his heart for the wonderful Sherbourne students, close to his home City of Coventry.
All profits from the sale of this limited edition coffee will be donated to Mark's 2025 polar trip to Svalbard.
The Presentation Box
The limited edition presentation box includes a uniquely produced leaflet giving further information on Mark's adventure and Sherbourne School alongside our special connection. You are able to choose either 250g wholebean or 250 ground coffee.
The Recommendation
Enjoy this coffee exactly how you like it maybe outdoors in the cold but however you do you will be making a difference to a very worthy cause.
Further Information
Please visit Mark's site for further information and updates on his Solo 100 adventure in 2024.
Suitable for
