Specialty coffee beans, sorted by the cup you want.

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

A washed Peruvian coffee from San Ignacio with pistachio, brown sugar, and shortbread notes.

An exclusive blend created with Crisis Charity, combining Brazilian and Ethiopian lots for a rich cup with stone fruit sweetness, hazelnut depth, and a clove finish. 15% of each sale supports Crisis.

A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.

A Peruvian house espresso from Cajamarca smallholders, blending natural and washed lots for sweetness and texture. Almond, orange, and a smooth body keep it balanced as espresso while still working across broader brew methods.

A naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A semi-washed Catucai from Jamilson Cezati at Sitio Balanca in Montanhas Do Espirito Santo. Honey, milk chocolate, and a syrupy body show a softer, balanced side of Brazilian coffee.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

A semi-washed Colombian lot from Oscar Hernandez at Finca Los Nogales, developed with Cata Export. Forest fruits, cacao nibs, and a syrupy texture come from layered oxidation and anaerobic fermentation stages.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Bourbon from Sopade smallholders in South Kivu, selected through the Best of Congo auction. Maple syrup, cranberry, and a dense body bring extra sweetness and weight to a clean washed profile.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A natural Ethiopian lot from Rumudamo in the highland region of Arbegona. Strawberry, grapefruit, and a fresh finish give it the juicy, floral character associated with carefully dried Ethiopian naturals.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.

A natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

A semi-washed Bourbon from Edelweiss Estate, processed with extended high-temperature fermentation before pulping. Nectarine, pecan, and a smooth body give it stone-fruit sweetness with a gentle nutty edge.

A natural Bourbon from Edelweiss Estate, slowly dried after controlled pre-fermentation to build sweetness. Pineapple, lime, and a viscous mouthfeel make it vivid, tropical, and coating.

A natural Ethiopian coffee from Gatta Farm in Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

A washed Rwandan lot from Kilimbi washing station in Nyamasheke, made from tiny beans sorted for density and showing plum, brown sugar, and baked apple character.

A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.

A washed Colombian Gesha from Hervey and Rocio Cuellar, shaped by double anaerobic fermentation and offering jasmine, peach tea, and pear notes.

An anaerobic natural Indonesian coffee from the Ijen Highlands, produced by Kevin and Kenny Soewondo with blackberry, whiskey, and orange notes.

A washed coffee from the Kilimbi washing station on Lake Kivu, where smallholder farmers deliver cherries by boat for a cup with orange, chocolate, and caramel notes.

A washed coffee from the Virunga region of North Kivu in the Democratic Republic of the Congo. Black tea and vanilla notes sit over a fruity, full-bodied cup from a region whose specialty coffee production is steadily returning.

A washed Peruvian coffee from the remote village of Lauca in Masma, Junin, grown by Samuel Munoz and Raul Ames with cacao, blackcurrant yoghurt, and Parma violet character.

A washed Guatemalan coffee from Maria Ramirez Vargas at Tzun-Witz in Huehuetenango, bringing red berry, floral, and nectarine notes.

A washed Mexican coffee from Maricela Esperon in Oaxaca, carrying caramel, dark fruit, and white wine notes from a producer known for pushing beyond local processing norms.

A washed Pink Bourbon blend from Huila, Colombia, assembled by Minga Coffee to represent the variety through clean, traditional processing. Dragon fruit, marzipan and floral notes make it bright, sweet and expressive.

A washed Rwandan top lot from the Abatraninkunga ba Sholi cooperative, selected through Caravan's annual producer competition for a cola, strawberry, and plum profile.

A carbonic maceration coffee from Myanmar produced by an all-female workforce, with honeyed texture, raspberry acidity, and a lychee finish.

A washed Ethiopian coffee from smallholders delivering to Buture Washing Station in Jimma, grown around 1,900-2,200 masl. Chocolate, nutty fruit, and a bright, juicy profile reflect the cooperative's high-altitude lots.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

A washed Bourbon from smallholder producers in Kayanza, Burundi, processed at Gakenke Washing Station for a bright, juicy profile with chocolatey and nutty-fruity depth.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

A washed Colombian reserve lot from small producers in Huila, grown at 1500-2100 masl and selected through Cofinet for a bright, chocolatey, fruit-driven cup.

A washed Tabi from Jairo Arcila's Santa Monica farm in Quindio, Colombia, grown at 1500 masl with a structured and fruit-forward profile.

A washed Java variety from five producers in Jinotega, Nicaragua, grown under diverse shade trees for chocolate, fruit, and nutty balance.

A washed Salvadoran lot from around 25 smallholder producers in Chalatenango. Traditional varieties grown at 1,200-1,800 masl bring a balanced cup with chocolatey sweetness and bright fruit.

A natural Red Bourbon from Rwamatamu's Mbare washing station in Rwanda, produced by Rutaganda Gaston and Mukantwaza Laeticia with chocolate, fruit, and nutty notes.

A washed Red Bourbon from smallholder producers around Migoti Hill in Burundi's Bujumbura province, grown near 2000 masl with a clean, sweet profile.

A washed Red Bourbon from the Rambagira Kawa Women's Group at Mbilima washing station in Rwanda, grown at high elevation with a juicy, chocolatey profile.

A multi-origin blend bringing together Brazilian, Ethiopian, and Colombian components from Elisabete Martins, Mensur Aba Hika, and Huila smallholders for a traceable, expressive cup.

Broadway Blend brings together coffees from Brazil and Peru for Climpson's seasonal flat-white favourite. Caramel, vanilla and pecan notes give this washed espresso a polished, everyday sweetness.

A Rwandan single origin from Ruli, selected for its clean cup profile and the bright, structured qualities the origin is known for.

A Tanzanian single origin from Ngila Estate in Karatu, offering a bright, balanced cup with a velvety texture that shines as filter.

An anaerobic natural coffee from Sirinya in Thailand's Chiang Rai highlands, grown from Bourbon and Caturra at around 1,450 masl. Raspberry, watermelon and honey notes show why this returning lot has become a Climpson favourite.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.

A sugarcane-style Colombian decaf from La Plata, made from Caturra, Castillo and Colombia varieties. Dark chocolate, caramel and orange rind notes keep it full-flavoured and espresso-friendly.

The Estate is a washed Ethiopian espresso from Fero, grown from mixed heirloom varieties between 1,800 and 2,000 masl. Milk chocolate, orange and toffee notes give it the smooth jaffa-cake character Climpson look for in milk.

The Fields is a natural Ethiopian coffee from Hambella, grown from heirloom varieties at 1,900 to 2,200 masl. Caramel, strawberry and vanilla notes make it a sweet, fruit-led option for espresso or filter.

A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.

A washed Gesha from Hacienda La Esmeralda's Canas Verdes farm in Panama, showcasing floral clarity and the refined sweetness this producer is known for.

A washed Typica Mejorado from Finca Soledad in Ecuador's Intag Valley, grown under dense canopy and biodynamic practices for a clean, expressive cup.

A 2022 Caturra Gesha hybrid from CGLE Potosi farm in Ecuador, given controlled fermentation and a fully washed finish for a layered, full-flavoured cup.

A Colombian blend of Gesha and Sudan Rume from Inmaculada Coffee Farms, combining floral aromatics with sweet, spiced depth through careful drying and carbonic maceration.

A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.

A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.

A Typica Mejorado from Pepe Jijon at Finca La Soledad in Ecuador, using the Tyoxi method to add depth and sweetness while keeping a clean washed structure.

A natural Sudan Rume with distinctive herbaceous aromatics, tropical fruit, medium body, and a touch of citrus.

A washed SL-09 from Tres Cedros in Peru, combining layered sweet fruit with complex floral aromatics and the elegance of this rare varietal.

A limited release blend of Ethiopian Gesha and Yemeni Jaadi, chosen for aromatic clarity, winey depth, and a shared connection to coffee history.

A three-coffee set featuring Becerra Washed Marshel from Peru, Riara Estate Washed from Kenya, and Guadalupe Zaju Washed from Mexico.

A four-coffee set pairing Super Madre Natural Gesha from Costa Rica with Becerra Washed Marshel, Riara Estate Washed, and Guadalupe Zaju Washed.

A Colombian decaf produced by Condor in the San Agustin area, offering brown sugar sweetness, soft citrus acidity, and a medium body.

A washed Kenyan coffee from Riara Estate with mixed currant aromatics, stewed fruit sweetness, citrus acidity, and a tea-like finish.

A washed Mexican mixed lot from Guadalupe Zaju, balancing bright green fruit acidity with nutty, jam-like sweetness.

A natural Gesha from Don Senel Micromill in Costa Rica, clean and sweet with pleasant violet aromatics.

A washed Marshel from Becerra in Peru, balancing acidity and sweetness with elegant yellow and green fruit notes.

A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.

A seasonal espresso blend of Colombia, Zambia, and Kenya components, bringing complex fruit character, floral aromatics, good acidity, and a sweet syrupy body.

A washed SL9, also known locally as Geisha Inca, from Bertha Huaylla Sayllo in Cusco, Peru, grown at 2050m with lemon curd, jasmine, and light honey notes.

A natural Burundi coffee from Bumba Hill and the Long Miles Project, grown around 1900m and showing raspberry, dark chocolate, and hibiscus character.

An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.

A pulped natural Brazilian coffee from Jose Wagner Ribeiro Junqueira and family at Fazenda Serra das Tres Barras, with ripe peach, almond, and nougat notes.

A washed Typica from Gabino Apaza Veronica in Umapata, Cusco, grown at 2300m and slow shade dried for yellow plum and creamy toffee notes.

A Kenyan EA decaf from Kericho county producers and Lot 20 Coffee, grown around 1800m with sticky fig, blackcurrant, and amaretto sweetness.

This coffee comes to us from a project born out of a meeting between coffee friends on one of Lucia Solis's fermentation camps. Mike, then of Red Bank Coffee, was on the camp in Kenya at along with Eustache from Muraho trading company based in Rwanda. We'd visited Muraho back in 2023 with importer Raw Material Coffee and Eustache was manager for a number of Muraho's processing stations including Kilimbi. During the camp Mike and Eustache hatched a plan to use the fermentation techniques they were learning during the camp to process a small lot of coffee at Kilimbi and bring it to the UK. Lucky for us there was a little extra to Red Bank's requirements and we were able to get hold of a few sacks. All cherry is hand sorted before a pre-pulp float, where under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters, and then pulped. The next step is the magic applied by Eustache and Mike based on their FTC experience. Lactobacillus var. plantarum (bacteria) and Pichia kluyveri (yeast) were then introduced and mixed with the coffee. The lot was fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.

A washed Colombian regional blend from farms around Oporapa in Huila. Creamy body, caramel sweetness, and gentle mandarin-like acidity make it a classic, balanced cup.

A Colombian sugarcane EA decaf from the IMH women's producer group in Risaralda, bringing fig, panela, and macadamia notes.

A washed Colombian community lot from Villa Maria in Caldas, part of Raw Material's long-running project for stable prices and quality, with red plum and milk chocolate notes.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.

Curve's seasonal community espresso is a washed Peruvian lot from growers around La Coipa village in Cajamarca, sourced through Finca Churupampa. It is creamy and approachable, with milk chocolate and red grape sweetness for espresso or filter-style brewing.

A washed Caturra and Catuai lot from Catarina Ramirez at Yinta Witz in Huehuetenango, Guatemala. Creamy body, stewed rhubarb and honey notes make it a sweet feature espresso that also works well with milk.

A natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.

An anaerobic natural Ugandan lot from The Coffee Yard in Sironko, produced by Norman Mukuru. Syrupy blackcurrant liqueur and date molasses notes make this a rich, decadent filter coffee.

A special washed Ugandan preparation from The Coffee Gardens, where coffee pulp is added back during fermentation before washing and drying. The result is silky and sweet, with golden syrup and pomegranate notes.

A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.

A washed Ugandan filter lot from The Coffee Gardens in Sironko District, made from SL28, SL14 and Nyasaland varieties. Brown sugar and pear notes sit in a creamy, mellow cup designed for easy everyday brewing.

A washed Gesha from El Refugio in Colombia, produced by the Uribe Agudelo family. Silky, delicate florals meet peach and elderflower cordial notes in a clean filter-focused cup.

An EA sugarcane decaf from farmers in Minas Gerais, Brazil, built around Catuai and Mundo Novo varieties with nougat, plum, and pecan notes.

A washed Pink Bourbon from Palestina, Huila, Colombia, grown at 1400-2200 masl with blood orange, apricot, and Earl Grey character.

A washed Red Bourbon from Mutambu Commune in Burundi's Mumirwa region, processed by Migoti Coffee for cherry blossom, green grape, and tinned pear notes.

Colombia, QuindioVarietal: CastilloProcess: Washed (Cherry Co-ferment)Altitude: 1,400 - 1450masl Cherry Tangfastics, Dr Pepper, Cherry Liquor Santa Mónica is a specialty coffee farm in Armenia, Quindío, Colombia, managed by Jairo Arcila. Under his leadership, the estate has transformed into a hub for innovative coffee processing , notably producing a Castillo washed coffee with added fresh cherries that yields a highly complex, nectar-like sweetness. The farm sits at 1450 to 1500 metres above sea level and benefits from volcanic ash soil , with meticulous post-harvest practices that include a 48 hour dry anaerobic fermentation and 10 days of controlled drying. His success has been closely tied to a collaboration with Cofinet, a company that has helped bring this unique lot to the specialty market. This partnership, combined with the use of the rust-resistant Castillo variety, has not only provided greater economic stability for smallholder farmers but also empowered the operation to pursue an environmentally sustainable footprint by naturally purifying all processing wastewater through a green filtration system.

Colombia, Cauca Varietal: Caturra, CastilloProcess: WashedAltitude: 1700 - 2000masl Plum, Tangerine, Caramel Produced by smallholder growers from the indigenous Paeces tribe in the Inzá municipality of Cauca, Colombia, this specialty lot is a Caturra and Castillo blend grown at altitudes between 1,700 and 2,000m. Cultivated on small family parcels averaging 0.5 to 1.5 hectares, the coffee thrives in nutrient-rich volcanic ash soil and a temperate climate of 16–22°C. Through a direct collaboration with Occicafe and Globalcafe, Cofinet ensures rigorous quality control and sustainable relationships with the local community, fostering a production process that highlights the unique terroir of the Tierradentro region. The resulting coffee achieves an impressive cupping score of +86, delivering a sophisticated flavour profile.

A washed S795 from the Nola Wonga Farmers Group in Flores, Indonesia, grown at 1300-1600 masl with bright floral notes of pomelo and agave syrup.

A carbonic maceration washed Papayo from Campo Hermoso in Colombia. Jasmine, guava, and tutti frutti notes give it a vivid, floral, fruit-driven profile.

A washed Bourbon from El Progreso in Huaynapata, Cusco, grown at 2050 masl for green grape, orange, and chestnut notes.

A washed Kenyan lot from Ruthagati Coffee Factory in Nyeri County, grown at high elevation. Raspberry, Ribena, and lemon curd notes bring a bright, classic Kenyan profile.

A three-bag selection bringing together Dear Green City Blend, Goosedubbs Blend, and Ballroom Blend. It is a useful way to compare Dear Green's core blends across smooth, chocolatey, and fruit-accented profiles.

A tree-dried natural coffee from Daterra in Brazil's Cerrado region, built from Paraiso, Yellow Catuai, and Arara varieties. Expect cacao depth with pomegranate brightness and tropical fruit sweetness.

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness. These coffee beans create a clean cup with a bright body & highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.Great for: cafetiere, espresso, filter, milky coffee. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

A washed Red Bourbon from smallholder farms around Mutambu Hill in Burundi, processed through Migoti washing station. Tangerine, bramble, and cane sugar notes make it bright, sweet, and lingering.

A washed Colombian coffee from the ASMUCAFE women's cooperative in Cauca, offering forest fruit, almond, and caramel notes. The cup is balanced, gently sweet, and clean enough for easy everyday brewing.

An organic washed Colombian coffee from ANEI producers in the Sierra Nevada de Santa Marta and Serrania del Perija. The cup is sweet and clean, reflecting careful collection, drying, and grading.

An organic blend of Peru Montana and Colombia Sierra Nevada, created with Greencity for a full-bodied cup. Milk chocolate, caramel sweetness, and a lively acidity keep it rich but not heavy.

A washed Guatemalan coffee from Finca Filadelfia in Antigua, one of the region's historic farms. Volcanic soils, shade growing, and careful production shape a balanced, complex cup.

A washed Kenyan AB from Priory Farm in the Rift Valley, grown in volcanic soil at high altitude. Its profile is bright and fruity, with the clarity expected from careful washing and sun drying.

A washed Mexican coffee from Indigenous Tseltal farming communities in the highlands of Chiapas. Dried fig, caramelized sugar, and lime marmalade make for a sweet, rounded cup with a gentle citrus finish.

An organic washed coffee from San Ignacio in Peru's Cajamarca department, grown by small-scale farmers in high mountain conditions. Catimor, Pache, and Typica varieties give it a sweet, full-bodied profile.

A washed Rwandan coffee produced by women farmers connected through KCRS. It brings a sweet, balanced cup shaped by Rwanda's high altitude, rainfall, and volcanic soils.

A 50/50 blend of Brazil Fazenda Pantano and Rwanda KCRS, designed for balance across espresso and filter. Cacao, caramel, and red fruit notes combine in a smooth, well-rounded cup.

Dear Green's house blend combines Brazil Fazenda Pantano, Colombia ASMUCAFE, and Peru Aprysa. It is mellow and deep, with milk chocolate, pecan, and plum character suited to espresso and milk drinks.

A natural coffee from the Rotutu community in Timor-Leste, sourced through Karst Organics. Juicy red grape and passionfruit meet dark chocolate and treacle-like sweetness in a rich, syrupy cup.

A washed coffee from the Rotutu community in Timor-Leste's Letefoho region. Citrus, apricot, and rooibos tea notes give it a clean, tea-like profile with gentle sweetness.

A natural coffee from Uganda's Rwenzori Mountains, produced by smallholders working with Agri Evolve. Guava and mango lead the profile, with a smooth tropical sweetness through the finish.

A Colombian natural filter roast with a fruit-led profile of forest fruits and sherry, rounded by milk chocolate sweetness.

A washed Colombian Maragoype roasted for filter, showing blackberry, greengage, and elderflower.

Colombia - Washed Pink Bourbon Filter Roast Coffee Raspberry, Apple Juice, Agave

A natural Rwandan filter roast with red grape and pomegranate fruit character, finished with maple syrup sweetness.

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.

A washed Rwandan filter roast with sultana, toffee, and nutmeg notes for a sweet, gently spiced cup.

A washed Ethiopian filter roast with black grape, nectarine, and jasmine notes.

A natural Indian filter roast with redcurrant and blackberry fruit, finished with marmalade sweetness.

Burundi - Washed Filter Roast Coffee Red Apple, Caramel, Toasted Almond

A washed Colombian filter roast with soft stone-fruit sweetness, bringing apricot and marzipan together with gentle spice.

A natural Ethiopian filter roast with blueberry jam fruit, milk chocolate sweetness, and a black tea finish.

A washed Indian filter roast with green apple brightness, walnut depth, and nutmeg spice.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

A washed Kenyan AB filter roast with blackberry fruit, molasses depth, and a marmalade finish.

A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.

A natural Ethiopian filter roast with tangerine and peach sweetness, lifted by a Parma Violet floral note.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

A washed Nicaraguan filter roast with white grape freshness, macadamia richness, and cocoa sweetness.

A washed Kenyan AA filter roast with pink apple brightness, blackcurrant jam intensity, and caramel sweetness.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

A Brazilian honey processed omni roast built for espresso or filter, with a smooth profile of milk chocolate, nougat, and hazelnut.

A natural Burundi filter roast with cranberry acidity, apple juice sweetness, and a marmalade finish.

A Mexican EA decaf omni roast with orange brightness, milk chocolate sweetness, and a Brazil nut finish.

A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

A natural Mexican filter roast with black grape depth, white rum aromatics, and cocoa sweetness.

A washed Mexican filter roast with plum fruit, milk chocolate sweetness, and a pecan finish.

A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.

A Colombian natural EA decaf omni roast with mandarin, black grape, and shortbread notes.

A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.

A washed Burundi filter roast with pink apple, honey, and green tea notes in a clean, bright cup.

A washed Burundi espresso roast with pink apple acidity, honey sweetness, and green tea clarity.

A washed Pacamara from China roasted for filter, combining yellow plum brightness with butterscotch sweetness and a clove finish.

A seasonal filter blend pairing La Morena from Guatemala with Ana Luisa Pellicer's coffee from Mio in Brazil. Cherry, almond and chocolate notes make it balanced, sweet and built for all-day brewing.

A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.

A decaf from Mexico made with Bourbon, Typica and Penazco grown between 1,000 and 2,050 masl. Sweet, smooth and easy-drinking, it is designed to keep plenty of flavour in the cup without the caffeine.

Girl Crush is a natural multi-origin espresso from Ana, Cris and Renata of Mio in Brazil alongside Anny Ruth Pimental in El Salvador. Yellow Catucai, Mundo Novo, Yellow Bourbon and Red Bourbon create a sweet, silky and balanced cup.

Oh My Goth is a darker espresso blend from Brazil and Guatemala, produced by Ana Luiza Pellicer of Mio and La Morena. Toffee, chocolate and big sweetness are matched by low acidity and a buttery mouthfeel.

A half-caff blend combining Swiss Water decaf from La Tribu Grupo Mujeres in Mexico with La Morena from Guatemala. Chocolate, toffee and plum notes make it balanced, flavourful and gentler on caffeine.

Strawberry, Jasmine Tea, Watermelon We LOVE Ethiopian coffee at GWGC. This is for you if you like floral, fruity, and delicately sweet notes in your coffee. Great for both filter and espresso. Wubit Bekele is the founder of Ephtah. After working for one of Ethiopia’s largest exporters for many years, she set up Ephtah with the intention of empowering women farmers and breaking down the barriers holding them back. As a Q-Grader, she is obsessed with finding the highest-quality coffee in Ethiopia. She cups every lot that Ephtah buys and exports. Wubit believes in the enormous potential of the Ethiopian coffee sector. She is convinced that by taking a holistic approach, in partnership with clients, the coffee sector can be the main driver of change in Ethiopia.

Canton Blend is a washed multi-origin coffee developed as a full-bodied all-rounder for the Hard Lines cafe. It balances body, sweetness and acidity for an easy, crowd-pleasing cup.

A washed Peruvian coffee created in collaboration with Size of Wales to spotlight the Wampis Nation campaign. The coffee is sustainably sourced and built around a clean, cause-linked Peruvian profile.

House Party is a natural Brazilian coffee from Sete Cachoeiras in Minas Gerais, grown by the Brito family. Chocolate, dried fruit and nut notes make it smooth, rich and dependable.

A sugarcane decaf from Happy Capybara in Minas Gerais, Brazil. Dark chocolate, hazelnut and caramel notes keep it sweet and familiar while staying true to the coffee's original character.

A natural Rwandan coffee from Kilimbi washing station on the shores of Lake Kivu. Chocolate mousse, jammy berry sweetness and a sherry-like finish make this sixth-year partnership lot especially moreish.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A four-bag selection of Horsham's Nova, Workhorse, El Zumo, and Organic blends. It covers chocolatey, caramel-led, and fruitier profiles across coffees roasted to work for espresso or filter.

A Brazilian single origin currently featuring a natural processed lot from producers in the Mantiqueira cooperative. Hazelnut, milk chocolate, and dried fruit notes make it a rounded, approachable cup.

Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees, look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years, we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.

A 48-hour fermented natural Caturra from Eli Espinoza in Alto Pirias, Cajamarca. Peach, grape, and honeysuckle notes show the sweet, expressive style he has developed through careful natural processing.

A bold, juicy blend combining natural, honey, and washed coffees from Costa Rica, Kenya, and Colombia. The current version brings cherry, caramel, and chocolate notes for espresso or filter.

A washed Bourbon and Caturra lot from Finca Villaure in Guatemala's Antigua Valley. Green apple, plum, and cocoa notes reflect careful ripe picking, fermentation, washing, and slow patio drying.

A natural Ethiopian coffee from Hambella in Guji, grown at 1,900-2,200 masl. Blueberry, bergamot, and a milk chocolate body give it a jammy, fruit-led profile.

A washed Kenyan AB from Kianderi washing station in Kirinyaga, produced from SL28, SL34, Ruiru, and Batian varieties. Expect a clean, high-grown profile from a cooperative Horsham has worked with for years.

A medium-dark espresso blend of Brazil, Rwanda, and Uganda, designed as Horsham's take on a high-quality Italian-style espresso. Dark chocolate, nutty, and caramel notes make it rich and forgiving to dial in.

A washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

A light roast espresso blend built from Rwanda Liza washed coffee and Brazil Mantiqueira pulped natural coffee. Nutty sweetness, caramel, chocolate, and a hint of orange make it bright but dependable.

A sweet, jammy espresso blend built from three single-origin coffees with natural and honey processed components. Soft macaroon, hard boiled sweets, chocolate, and over-ripe strawberry notes give it a playful, full-bodied profile.

An extended natural Brazilian coffee from Tropical Bahia, grown with Catuai and Mundo Novo at 1000-1200 masl. A short controlled fermentation during transport helps build pronounced fruit sweetness and a rounded, expressive cup.

A chocolate-heavy espresso blend made to hold its shape in milk. Dark cocoa, caramel, and wafer notes give it a deeper roast profile that also works well in a cafetiere.

A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.

A natural Colombia variety from Cafe Granja La Esperanza in Valle del Cauca. Controlled fermentation and dehumidifier drying create a microlot with the clean precision and fruit focus this producer is known for.

A natural community lot from Bette Buna in Guji Megadu, grown at 2000-2200 masl from JARC 74112 and 74158 varieties. Smallholder processing and careful sorting bring a high-altitude Ethiopian cup with clear fruit sweetness and structure.

A Freak & Unique extended-fermentation washed Castillo from Diego Samuel Bermudez in El Tambo, Cauca. Raspberry, lychee, and rose-water aromatics make it bright, lifted, and cocktail-like.

A Freak & Unique natural anaerobic lot from La Pastora in Tarrazu, Costa Rica, built around Catuai and Caturra. Cinnamon, warm nutmeg, and spiced rum notes make it a striking, spice-heavy cup.

This coffee-only edition of the La Pastora Freak & Unique release keeps the same natural anaerobic Costa Rican profile. Expect big cinnamon, warm spice, and a dash of spiced rum from a cup with real personality.

A Freak & Unique Castillo from Diego Samuel Bermudez in Cauca, built through extended anaerobic fermentation and thermic shock washing. Strawberry bootlace, bubblegum, and sweet shop fruit make it bold, nostalgic, and unmistakable.

A coffee-only Freak & Unique Castillo from Diego Samuel Bermudez, processed through anaerobic fermentation, thermic shock washing, and controlled drying. The cup leans hard into strawberry sweets, bubblegum, and playful fruit intensity.

A carbonic maceration washed Papayo from Edwin Norena at Campo Hermoso in Valle del Cauca. Lime cordial, lemongrass, and wild strawberry notes show the unusual variety and precise fermentation at full volume.

A washed Bourbon and Caturra lot from Finca Filadelfia in Antigua, Guatemala, sourced through Coffee Bird. Selective harvesting, fermentation, washing, and careful drying create a clean, vibrant cup.

A washed Kenyan lot from Priory Farm C in Nandi County, produced with Ruiru 11 and Batian varieties. Hand sorting, skin-table drying, raised beds, and final grading keep the cup clean, precise, and carefully structured.

A half-caffeine blend made for long, easy drinking without losing flavour. Espresso brings dried fruits, chocolate, and bergamot, while filter brewing leans into sweet orange, raisin, and hazelnut.

A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.

A natural Red Bourbon from Huye Mountain in southern Rwanda, grown between 1600 and 2300 masl. Slow drying on raised beds for several weeks builds a fruit-forward, expressive cup with high-altitude clarity.

A honey processed Red Bourbon from Mbilima washing station, part of the Dukundekawa Co-operative in north-west Rwanda. Careful sorting, depulping, and covered raised-bed drying create a balanced, expressive coffee shaped by collective production.

A washed Red Bourbon from Kundwa Women Coffee within the Aba Sholi co-operative in central Rwanda. Hand sorting, fermentation, density grading, and raised-bed drying create a clean, structured cup with a strong producer story behind it.

A washed Red Bourbon from Rugori, also known as Womens Crown, produced and processed entirely by women at Gasharu Coffee in Rwanda. The cup reflects careful fully washed processing and a project designed to recognise women's work in coffee production.

An anaerobic natural from Imbalu on Mount Elgon, produced with SL-14 and SL-28 varieties. Black cherry liqueur, dark chocolate, and Basque cheesecake notes give it depth, sweetness, and a distinctive fermented character.

An organic espresso and filter blend inspired by the easy clarity of Pura Vida. Orange, hazelnut, and caramel notes keep it bright, sweet, and unfussy.

A washed Red Bourbon from Mikuba Hill in Kayanza, Burundi, processed at Heza washing station by the Long Miles Coffee Project with red apple, candied orange, and hibiscus notes.

A double-fermented natural Striped Bourbon from Arley Vargas at La Piragua in Huila, Colombia, with black cherry, melon, and cacao notes.

A natural Ethiopian espresso blend from Bench Maji, roasted for a deeper profile of dark chocolate, caramel, and walnut.

A washed Typica Nacional from Fabian Macas at Finca Alemana in Loja, Ecuador, grown on volcanic soils for pecan, molasses, and plum notes.