Multi-origin Coffee Beans

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.

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

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

This coffee comes from the Virunga region in North Kivu. Bordering on Uganda and Rwanda the terroir in this region is ideal for high quality fruity coffees with a heavy mouthfeel and unique black tea and vanilla notes. This particular lot comes from the washing station in Virunga. The mountain range is famous for housing the Virunga National park where park rangers fight to protect gorillas from poachers. Robusta is native to DRC but arabica was introduced by the Belgians during the colonisation in the late 1800s. In the 1970s and 80s production high a peak with the country becoming the biggest producer on the continent. In the 90s there was a massive decline due to civil war and coffee plant disease. Over the last couple of decades we have seen a resurgence of coffee from here and are super excited to share this one with you.

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

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 is our expression of the seasons — a reminder of just how good a blend can be. It’s our go-to coffee for a flat white at Broadway Market, built for everyday drinking thats never ordinary.

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

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.

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.

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.

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 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 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.

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.