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Costa Rica, Tarrazù – Roasted for black coffee

This coffee is roasted for espresso, and best suited for those who drink black coffee.

Taste notes of chocolate and hazelnut, with a creamy mouthfeel.

We were drawn to this coffee because of the cooperatives commitment to sustainability.

Located in San Francisco de León Cortes, in the region of Tarrazú, Costa Rica, this community produced coffee is the result of 40 farmers who pride themselves on producing great tasting coffee with sustainability in mind.

Environmental initiatives such as solar power, use of coffee waste as fertiliser for crops, and a reduction of firewood and water waste through recirculation are all in place at Coope Tarrazú.

Available on our retail shelf and online.


Brazil, Eldorado – Roasted for coffee with milk

This coffee is roasted for espresso, and best suited for those who drink their coffee with milk.

Taste notes of cocoa, hazelnut, with a syrupy mouthfeel.

This coffee comes as a result of working closer in the supply chain to Eldorado, as we hope to form a long lasting relationship with the farm.

Mr. Laerce Franca Faleiros has been working with coffee for over 55 years. As a family owned business, his son Elvis now manages the Eldorado farms, having spent his whole life immersed in the world of coffee. He aspires to leave a legacy for his children and future generations through sustainable production, and yielding quality coffees for their customers.

This honey, pulped and natural process coffee results in sweet flavours that shine through milk, but is also enjoyable as a black coffee.

Available on our retail shelf and online.


Mexicao, La Laja – Decaf

This coffee is roasted for espresso, decaffeinated through mountain water processing.

Taste notes of cacao and plum, with a rounded body.

We were drawn to this coffee for the farms focus on sustainability and RFA certfiication.

This decaffeinated coffee is a traceable single estate from the Finca La Laja farm close to the village of Huatusco in the state of Veracruz, owned by Hermilo Sampieri. 

For three generations, the Sampieri family has produced coffee on approx. 500 ha of land at 1,100 Masl utilising an average temperature from 15-22 Grad Celsius, fertile soil and a tropical climate with annual rainfall of 2000 ml. Today, the farm is certified for its sustainable production with RFA certification.

Available on our retail shelf and online.




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