French Press Coffee Beans

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

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 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 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.

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable 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 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.

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

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 pulped natural Brazilian coffee with milk chocolate, toasted hazelnut, and gentle tangerine, built for an easy everyday cup.

A honey processed Costa Rican coffee with honey, peach, and almond notes, roasted for a bright, complex cup.

Enjoy this delicious washed Peruvian coffee, complete with flavour notes of vanilla, cranberry and red grape. Grown by the David Guevara Armijos in La Libertad, Peru. Read full description