This selection of coffees represents the rarest and finest types produced in the world today. A real treat for the connoisseur and the curious.
-
A refined Colombian semi-washed from Finca Montalvo, Tolima — Wilfer Portela brings together precise shade-grown cultivation at 1,750 m and careful anaerobic semi-washed processing. Expect a clean, creamy cup with smooth vanilla sweetness and gentle complexity. Ideal for those seeking a balanced, elegant bean.
-
As low as £13.00This is one of our most popular dark roast coffees. It has a very appealing bittersweet, fine, dark chocolate like character. Other cupping notes noticed are brown sugar, vanilla, cinnamon, toffee apple, sweet tobacco. We buy from different plantations according to the best quality available and only from those scoring 88 and above according to the SCAA cupping criteria.
-
As low as £13.00A vibrant natural coffee from Ethiopia’s Duwancho village, crafted with care by Daye Bensa. Scoring 88 on the SCAA scale, this 74158 varietal bursts with bright notes of lemongrass and grapefruit, offering a clean, sweet cup with crisp acidity and elegant complexity. Naturally dried on raised beds for 3–4 weeks, this is a dynamic, refreshing brew with purpose.
-
As low as £12.00An expressive Red Catuai from Guatemala’s Santa Ana farm, grown on volcanic soil between two active volcanoes. Anaerobic washed and sun-dried, it offers a tropical flavour burst of lychee, mango, and brown sugar. A clean, complex cup from a farm with a Cup of Excellence pedigree.
-
As low as £23.00Hawaiian coffee can only be called Pure Kona if it is grown on island's Gold Coast in Hawaii. Kona Gold is grown at high altitudes on the mountainous slopes of active volcanoes. The island's rich, volcanic soil lends an unmistakable character to what is regarded as the most beautiful coffee bean in the world. Although growing at a lower altitude than the world's other great coffees, the clouds that appear like clockwork each afternoon, plentiful rain, good shelter and the mineral-rich soil, more than compensate for this. What gives the coffee grown on this small estate the edge is that it is so carefully selected that workers can only harvest around twenty pounds of beans on a good day. This adds more expense to already high American labour prices but along with the equally impeccable processing, guarantees a smooth, rich body, sweet flavour with notes of tropical fruit and chocolate.
-
This coffee was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were berry, ripe plum and chocolate. Processed using the natural dried method. This was a competition winner in the annual competition to find the Gems of Araku. Coffee was introduced to Araku in the early 1900’s from neighbouring Pamuleru Valley, and in 2007, Small and Marginal Tribal Farmers Mutually Aided Cooperative Society (SAMTFMACS), a coffee farmer cooperative formed with assistance from The Naandi Foundation, was formed to push the coffee production there even further. It is a tribute to the work there that the competition is producing some of the best coffee in the world, scoring very high on the SCAA marking system.
-
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.
-
As low as £11.00Above 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!
-
As low as £13.00
A vibrant natural‑anaerobic from Huehuetepan, Mexico — ripe cherry, plum and banana notes shine through a balanced, fruity sweetness with a subtle touch of complexity and body. Cup score 87.0; ideal for slow brews, filter or pour‑over.
-
As low as £17.00
A rare Mexican Geisha from Finca Pocitos: hand‑picked cherries, 36‑hour anaerobic fermentation, and natural processing produce a delicate yet expressive cup. Expect bright notes of papaya, lemon, and lotus, a clean, floral‑fruity profile with crisp acidity and elegant complexity — perfect for pour‑over or fruity filter brews.
-
As low as £13.00A vibrant natural Catuai from Southern Shan State, Myanmar — A Lel Chaung brings together community-driven farming and dry natural processing under ideal heat and climate. Expect juicy notes of red berries, softened by vanilla and caramel sweetness, in a clean, balanced cup with bright acidity and smooth natural body.
-
As low as £12.00Hacienda 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.
-
As low as £20.00A vibrant Catuai anaerobic natural from the Altieri family’s Rola plot in Boquete, Panama. Grown at 1750m and slow-dried over 28 days, this high-scoring lot (SCAA 91.75) offers bold notes of hibiscus, orange blossom, raspberry, and grape, with winey acidity and a white tea finish. Precision processing, innovation, and a passion for quality define this standout coffee.
-
As low as £16.00A rare and complex Peruvian Geisha, Black Honey processed by the pioneering Marín family. With notes of caramel, tangerine, black tea, lemon, and green apple, this elegant microlot is ideal for pour-over and filter brewing.
-
As low as £46.00Currently the most expensive coffee in the world but it's not only the supply and logistical issues that raise the price of this special coffee. Its unique flavour offers up mocha, ripe berries, chocolate and red wine.
-
As low as £12.00A rich Sumatra honey‑processed coffee from the ALKO cooperative in Kerinci, Indonesia. With notes of plum, dark chocolate, and balsamic, this 87.5‑point lot delivers a smooth, full-bodied cup with rounded acidity — versatile for espresso or filter brewing.
