coffee

"As dark as the devil, as hot as hell, as pure as an angel and as sweet as love"

We've been roasting the world's best coffee in our 2kg San Franciscan roaster since 1994, resisting the temptation and logic of roasting on a more commercial scale, to stand by the philosophy that we can bring out the best in any coffee working this way. To give some context, each batch produces just enough for 8 supermarket size packets. Often, one roast is taken entirely by one customer!

We believe we have curated the largest range under one roof, offering some of the rarest and most prestigious beans from every country that grows high-quality coffee.

The best tip we can offer to enhance your enjoyment of any coffee you try is to suggest that you grind your own beans freshly as required.

  1. As low as £10.00
    Expect to find flavour and aromatic tones of peach, orange, red apple, milk chocolate, cream, toffee, white grape, orange blossom, raspberry, cherry. Smooth, sweet, zesty and light. Honduras coffee at its best.
  2. As low as £9.00
    The famed 'monsooned Malabar' - is made by a process unique to India, and gives a distinctive, potent cup. It dates back to coffee farming under British colonial rule when during the several months that it took to ship green coffee from India to Europe, the humidity and sea winds caused the beans to swell and age. As transport improved the beans suffered less from the elements en route, so coffee-drinkers noticed that the coffee was losing its usual character and distinctive, bold flavour. To create a 'monsooned' crop, natural sun-dried green coffee is stored in open-sided warehouses on the coast, which allows moist tropical air from the monsoon winds to blow through the storage area. Over 2 to 3 months, the beans absorb moisture, lose most of their natural acidity and swell to around double their original size, becoming brittle and pale. The process starts when the monsoons begin. Tasting notes include spicy, earthy, smoky, tobacco, fig and plum. It is grown in Karnataka, the Western Ghats of South India. It is grown on the Kents, S.795, Catimor and Selection 9 varietals of Arabica coffee plant.
  3. As low as £40.00
    The world's most exclusive coffee only more so! Our offering, from the highest and therefore finest plantation, Gold Cup estate, is grown and milled on site, unlike most other Blue Mountain which is blended in the Mavis bank mill. All Blue Mountain is special but this is a cut above the rest. This specific appellation and processing allow us to appreciate the original, superior quality and character of Blue Mountain coffee. It has been called a "connoisseur's delight" yielding a full flavour. It has balance, with floral, chocolate, and fruit tones. What distinguishes Blue Mountain from other coffee is a notable lack of bitterness, with a mild, yet very complex, almost creamy flavour and silky body, with an intense aroma. Artisan roasted in our 2kg micro-roaster.
  4. As low as £9.00
    This classic 'Java' cup of chocolate and spice has a perfectly balanced touch of liveliness on the palate. We roast our Java coffee to an 'espresso' roast to allow the richer flavour notes to develop. Tones of fig, dark molasses, walnut, clove, cinnamon, chocolate, tobacco, maple syrup, brown sugar are found in the brewed cup with aromatics of grape, tangerine, almond, light honey, tea and earthy herbal notes are noticeable in the ground bean.
  5. As low as £10.00
    No collection of coffee would be complete without a prizewinning offering from Kenya. It delivers value for money for the aroma alone! Given a dark roast, expect the flavours to suggest treacle toffee, molasses, black cherry, caramel, red wine, plum, dark chocolate, muscovado sugar and dried apricot. Our Kenya coffee is grown by the smallholder farmers of the Bisembe co-operative in Kisii County, a mountainous region of western Kenya famed for evergreen farms. Recently, coffee from this co-operative won the Specialty Coffee Association's Blind Cupping Competition, scoring 98 out of 100.
  6. As low as £10.00
    No collection of coffee would be complete without a prizewinning offering from Kenya. Recently, coffee from this co-operative won the Specialty Coffee Association's Blind Cupping Competition, scoring 98 out of 100. Some notes on the flavours when medium roasted included: Vibrant grape acidity, sugar cane sweetness, tropical fruit, pineapple, blackcurrant, mandarin, orange, nectarine, apricot, stone fruit, brown sugar, rhubarb, pink grapefruit, rose florals, lime, milk chocolate, nectarine, black tea, honey and fresh cherry. Our Kenya coffee is grown by the smallholder farmers of the Bisembe co-operative in Kisii County, a mountainous region of western Kenya famed for evergreen farms.
  7. As low as £9.00
    Above the altar in Lincoln's magnificent gothic cathedral you'll see a small stone figure. To this day, the stone imp stands frozen in place or at least until no-one is looking, when he often indulges his taste for a fine cup of coffee by visiting one of Lincoln's other magnificent Norman buildings, home to Imperial Teas. Not content with helping himself to a drink, he also likes to turn up the heat in our roasting room. Seeking out the strongest coffees he submits them to his own special inferno roast to produce a coffee that is devilishly good!
  8. As low as £9.00
    This world-class coffee is blended from beans grown on the many organic estates in the Soconusco region of the Chiapas Highlands around Motozinta in Mexico. Cupping notes include dark chocolate, spice, nutmeg, lychee, malt, maraschino cherry, lemon, nuts and molasses. The farms are found at an altitude between 1,100 and 1,600 metres above sea level where each small producer carefully processes the cherries into parchment with strict quality control by their Cooperative. The Cooperative collects and purchases only the best quality parchment before delivering it to the company's dry mill in Tapachula, Chiapas.
  9. As low as £10.00
    If you give this coffee to someone without telling them it's decaffeinated you will always be greeted with the same look of astonishment when they find out! Firstly because we apply the same criteria for excellence to the coffee we choose to decaffeinate as we do to all of our Grand Cru coffees. Expect flavours of dark chocolate, raisin, plum, liquorice, malt, black cherry and tobacco. Secondly, the method of decaffeination is designed to remove only the caffeine and not the precious flavour compounds that give coffee its character. The Mountain Water Process involves immersing the coffee beans in water to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour. The Mountain Water Decaf process uses clear, pure water from the glaciers of the Pico de Orizaba Mountains in Mexico, although often the coffee we choose is not in itself Mexican. This dark roast makes a phenomenally good espresso or base for a latt� and cappuccino.
  10. As low as £10.00
    If you give this coffee to someone without telling them it's decaffeinated-coffee you will always be greeted with the same look of astonishment when they find out! Firstly because we apply the same criteria for excellence to the coffee we choose to decaffeinate as we do to all of our Grand Cru coffees. Expect flavours of chocolate, biscuit, peach, apricots, lemon, butter, vanilla, mandarin, citrus, red apple, pear and caramel. Secondly, the method of decaffeination is designed to remove only the caffeine and not the precious flavour compounds that give coffee its character. The natural Mountain Water Process method uses clear, pure water from the glaciers of the Pico de Orizaba Mountain to float the coffee oils and caffeine in a solution.
  11. As low as £9.00
    Every company protects the recipe for their own special blend of beans believing it to be the perfect combination to make the ultimate 'Espresso' coffee. We are no different! This blend was created by us in 1996 when the received wisdom was that blends should be made only of coffee beans from Brazil and perhaps some 'Robusta'. We started to experiment with some of the phenomenal Grand Cru coffees we were roasting, and enjoying in cafetieres and filter equipment, in an espresso machine. After much experimentation, we settled on what we still believe holds up as a truly Grand Cru espresso, and we named it Nero. We love the sweet body, blackberry, chocolate, walnut, black treacle and hazelnut character of this speciality. It is the go-to blend for our customers and Baristas alike when making an espresso. It's also delicious made in any other form of equipment!
  12. As low as £11.00
    Hacienda Sajonia produces very high-quality coffee generally but in our search for coffee perfection, we like to go one step further. To this end, the estate produces a small amount of their absolute best beans called Sajonia Reserva Familia. We think it yields one of the best darkly roasted coffees in the world. Darkly roasted coffees tend to trade the nuances of aroma for the big, bold character and the bittersweet, syrupy cup demanded by those who love very intense coffee. The Reserva offers something more though, with tones of rich, milk chocolate, hazelnut, caramel, Brazil nut, orange zest and molasses. Hacienda Sajonia is located in the beautiful El Diablo nature reserve high up in the relatively cool, cloud forest-clad mountains between Matagalpa and Jinotega in northern Nicaragua, placing it right in the middle of Nicaragua's premier coffee growing region. The estate covers an area of 1,000 acres, of which over half is primaeval rainforest, home to an incredible array of flora and fauna.