Fjord is a Berlin based specialty roastery founded to provide exceptional coffee for you to brew better coffee at home and for cafés wanting to offer their customers memorable coffee drinking experiences. The goal of their roasting process is to draw out the naturally sweet and vibrant taste of the high quality beans that they source, while also showcasing a variety of regions, processing methods and seasonal specialties. Fjord offer their coffee in a range of quantities so there’s really something for everyone.
Fjord Coffees | Germany
|Mountain Blend||Mountain Blend is a complex, medium acidity and medium body coffee. Very tasty and interesting as an espresso, but also with the body to carry through milk well. This blend carries both chocolatey tones and a fruity highlights and is suitable as an all-rounder espresso blend.||Chocolate and fruity.||Dark, Blends|
|Finca El Majahual El Salvador||The Murray Meza family have been growing coffee in the Los Naranjos Valley in El Salvador since 1936. Firstly under the brand name of Los Naranjos, but now under the name of Finca El Majahual.
The management of the farm has been handed down to the grandson of Don Rafael, Roberto Murray-Meza, who has continued to improve both the quality of coffee the farm produces but also the farm workers’ quality of life through investing in their families education, providing medical facilities, and understanding that team activities such as sport play an important role in increasing happiness and vitality. Fjord are proud to serve El Majahual, and to support the Murray-Meza mission in any way they can.
|Marzipan, nashi pear and toffee.||Light, Single Origin, Selected Mix|
|Decaf Colombia||Coming soon||Chocolate, melon and honeydew.||Decaf|
|Okoluu Ethiopia||This coffee is a certified organic lot from East Guji. The coffee is grown by a small collection of local farmers which form part of the Sookoo Group managed by Ture Waji, who is a local expert in agronomy and permaculture. The Sookoo Group grow their coffee trees in Semi-Forest plantations allowing for shaded plantations and a rich ecosystem. Sookoo Group members also receive training and information on soil preparation, planting weeding and harvesting - the farmers are then able to command a higher price for their coffees and for this particular lot received approximately double per kg than the price for grade A cherries.||Wild strawberry, jasmine and peach.||Rest of World, Plus 87|
|Duromina Ethiopia||The Duromina cooperative was set up as a reaction to the poor reputation of the coffee previously available from the Jimma region, which was infamous for low price, low quality products. 113 local coffee produces joined forces to change their industry and their livelihoods. They picked a name that reflected their joint ambition, Duromina translates to 'to become rich' in the local language. This is the second year we have worked with coffee from the Duromina Co-Op.||Rose, vanilla and peach.||Plus 87|
|Finca Divina Providencia, El Salvador||La Divina Providencia farm was acquired 9 years ago by Roberto Ulloa, fourth generation coffee grower, who transformed the farm from an abandoned condition to one of the most productive farms in the Palo de Campana micro region, which is located on the highest slopes near the crater of the Santa Ana volcano. Since buying the farm, Roberto has rejuvenated the land and the trees, planting Kenya, Pacamara and Gesha as well as Red and Orange Bourbon. Roberto uses a tree-training method called 'parras' where the leader branch from a pruned trunk is bent almost 90 degrees and four lateral branches build the structure for future growth, transforming the farm completely. Roberto recently won the Cup of Excellence for his Anaerobic Pacamara variety, establishing himself as a front runner in El Salvadoran varietals. This is our third year buying from Roberto and we are excited to release this natural processed Red Bourbon variety.||Red apple, vanilla and cranberry.||Plus 87|
|Kochere Ethiopia||Boji is a washing station located in the Kochere woreda of the SNNPR region. It services around 500 smallholder producers. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. One of the key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today. We are super excited to release the Kochere Natural. It is rich and full of flavour with hints of chocolate and coconut making for a really exciting cup.||Chocolate, coconut and cardamom.||Plus 87|
Founded in 2017, Redemption were born from the belief that reoffending within the UK could be reduced through the production of specialty coffee. Reoffending is a significant social issue in the UK so Redemption’s core purpose has been to add value and help tackle this problem. The way they have sought to do this is through setting up a series of barista training courses in prisons across England, as well as offering concrete routes into employment to the inmates that graduate from their courses. We’re honoured to be working with them and proud to support the work they do.
Redemption Coffees | UK
|Aylesbury Blend||Redemption’s classic medium-roasted espresso blend combines Brazillian, Ugandan and Honduran beans, to create a solid all-rounder, equally delicious as espresso or with milk.||Marzipan, dried apricot, creamy and white chocolate.||Dark, Blends|
|Altos de Erapuca, Honduras||Finca Altos de Erapuca is a relatively new coffee farm which was established in 2008. With an altitude of 1,300 to 1,360 meters, the owner Carlos Efrain Paz Sevilla recognised the farm’s great potential for producing coffee. The Altos farm is located in Copan, on the slopes of Hondura’s second highest mountain, Erapuca. As a volcano like mountain, the land is fertile and soil quality is excellent.
The coffee is fertilised three times per year and the harvest begins in December, but hits full swing in January and February. A combination of two different drying methods is employed, with coffee first drying on the patio until the moisture content reaches 43%, followed by mechanical drying. These are maintained at 35c for a period of 35/45 hours until the moisture content falls to 11-12%.
|Baked pear, vanilla and cacao.||Light|
|Quindio Collective, Colombia||This Quindío Sugarcane Decaf blend from Colombia’s Quindío Department is the epitome of what great decaf can be. With a full-body, a variety of fruit notes and a sweet finish, this decaf pleases even the sceptic among us.
Quindío is part of a region known as the Eje Cafetero, the Colombian Coffee Growing Axis, or Coffee Triangle, which historically produced most of the country’s coffee. This Decaf Quindío Blend marries the varied attributes of coffees grown throughout the municipalities of Calarcá, Córdoba, Pijao and Génova, which run north to south, composing the eastern flank of the department where it borders with Tolima.
|Orange, red apple and caramel.||Decaf|
|Edilma Piedrahita, Colombia||Coming soon||Bakers cocoa, tangelo and caramel.||Plus 87|
Another roaster emerging from the vibrant Spanish speciality coffee scene, Three Marks are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you.
Three Marks Coffees | Spain
|Brazil Comunidade Larenjeiras||Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of ILicnea with farms rising from 1100 – 1320 masl before the land falls away into the expanse of the cerrado. The area is made up of 6 communities. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees.||Red cherry, dark chocolate and forest berries.||Selected Mix, Dark|
|Peru Chacha||This Cha Cha lot is a blend created by Three Marks team in Jaen, Cajamarca region in the north of Peru. The coffee comes from Huabal and Chirinos districts. The producers that are part of our program in Peru deliver parchment to our warehouse in Jaen. Every single delivery goes through green analysis (defect counts, moisture content, ration parchment to green) and is roasted and cupped.||Grapefruit, caramel and biscuit.||Single|
|Costa Rica La Candelilla||La Candelilla was the first independent mill created in Costa Rica in the 2000’s. They used to deliver their cherries to their huge neighbour, the Coope Tarrazu mill, but decided in 1998 to add value to their product taking control of the process.||Baked apple, pear and white flowers.||Rest of World, Selected Mix|
|Ethiopia Bookkisa||Bookkisa is the name of a Hamlet where the Bookkisa group of 33 farmers are located. The average farm size of each member is around 2.55 hectare where the coffee grows under a canopy of natural forest, much like most of the Guji coffees in the area.
All of these farmers are trained in agronomy and post-harvest practices by the “King of Guji”, Ture Waji. What’s unique about how these drying stations are managed are the drying beds themselves: each day lot is tracked with a tag for each bed, listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day.
|Banana, maple syrup and blueberry.||Plus 87|
Based in Amsterdam, White Label are a speciality coffee roaster that really focus on quality, openness and cooperation throughout the supply chain. They’ve also adopted a no-nonsense approach to their packaging and have opted for simplicity, which we think is probably down to the fact they want to let their coffee do the talking. Only one way to found out though really isn’t there…
White Label Coffees | Netherlands
|Wiwitz, Guatemala||Coming soon||White chocolate, almonds and mandarin orange.||Single Origin|
|Horizonte, Brazil||Coming soon||A sweet and creamy coffee with notes of hazelnuts, vanilla and dark chocolate.||Selected Mix, Single Origin|
|Arsosala, Ethiopia||Coming soon||Cherry, elderflower and wild peaches.||Selected Mix, Rest of World, Single Origin|
|Finca Colorado, Costa Rica||Coming soon||Rose hip, vanilla and lemon verbena.||Plus 87|
|Halo Beriti, Ethiopia||Coming soon||Mango, toffee and sugared popcorn.||Plus 87|
Yallah was born from the founders travels along the coastline of Morocco. Yallah means ‘Lets go’ in Arabic and is word that means as much to them now as it did back then.
Yallah began with a restored 1950's roaster, a leaky barn, and a goal to build a sustainably focused business - they're still at Argal Home Farm to this day. Powered by solar, heated with biomass and surrounded by new workshops, studios, and a bunch of creatives, which constantly inspire thems to push forward. They say their location in Cornwall gets them through the challenging moments, inspires them to be their happiest, and no doubt improves the coffee they roast and business they operate.
Yallah Coffees | UK
|House Decaf||Long gone are the days of subpar decaf. This one's so good, Yallah don't think you'd know it was decaffeinated if it wasn't on the label. Taste wise, expect a well-rounded coffee with good sweetness and a sort of Horlicks character that makes that 'after dinner coffee' oh so dreamy.
This decaf is from Cauca, Colombia. It's decaffeinated using alcohol produced locally and derived from sugar cane, this is their favourite way of decaffeination.
|Well-rounded, sweet and Horlicks type flavours.||Decaf|
|Natural Brazil||Coming soon||Chocolate praline, hazelnuts and red berry.||Selected Mix|
|Ethiopian Sasaba||Equipped with a large pulper and over 600 African drying beds, The Sasaba mill processes coffee from over 500 smallholders working in the surrounding hills. Like much of Kercha, the small plots of land around Sasaba sit at high altitudes around the 2000-meter mark and farming is predominantly organic, although it’s not certified.
The Sasaba smallholders are a mix of Gedeo and Guji farmers, many of whom have lived there for generations, growing coffee next to each other. Tsegay Hagos owns the mill and knows that it’s success is closely tied to that of the smallholders. They pay premiums for quality lots (like this one), provide training, support and loans during the lean months of rainy season.
|Peach, pineapple and strawberry.||Plus 87|
|Natural Ethiopian Kebede||Traceability is the cornerstone of quality and fairness. The buyers can be sure of the financial chain and the producer is rewarded for producing high grade coffee. It’s a simple but effective cycle. The ability to separate lots in this way also has a measurable impact on quality. Farmers are incentivised knowing that increases in the quality of their own crop will be measured directly in the cup. Increases or decreases in cup quality can be easily identified and diagnosed against agricultural and agronomic practices from season to season. This unique insight allows for data-led improvements, which can in turn increase farmer premiums. Farmers in this project received an average of 15% over the local market price for their coffee cherries, as well as a second payment equivalent to 10 USC/lb.||Strawberry and tropical fruit, layered with bergamot and vanilla.||Plus 87|
|Washed Burundi||This is a fully washed, 15+ microlot from Micosta washing station in Muyinga province in North-West Burundi. Micosta was founded in 2000 in partnership with Sogestal Kirundo-Muyunga. The station works with around 3,750 smallholder farmers in Ngozi. Farmers cultivate the variety of Jackson Bourbon at altitudes ranging between 1625 and 1675 metres above sea level.
This coffee undergoes an interesting ‘double fermented’ method of washed processing: 12-18 hours dry, followed by 12-18 hours wet. After fermentation, the coffee is washed thoroughly and further graded in channels and then dried on raised and shaded African beds for 2-3 weeks, or until an optimum moisture content of 12% is reached.
|Ripe red berry and plum.||Selected Mix|
When Ground Coffee Society first opened its doors in late 2009, it wasn't just about the coffee. Dave (owner and founder) was a professional drummer, and had toured and played for many years of his life. So he opened a drum shop, with a twist - amazing coffee! After realising the queues going out the door weren't for the drums but for the caffeine on offer, Dave made a quick and easy decision to remove the drums from the equation and focus on the coffee being served.
As the years went by, word spread like wild fire that Putney was on the London coffee map. By now Ground Coffee Society was at the heart of Putney’s community, with coffee loving Aussie’s and Kiwi’s travelling for miles for their daily caffeine fix. Little to our knowledge one of those individuals was one of the UK directors of the Westfield group, who went on to offer Dave a short term space at the all new Westfield shopping centre at Stratford City for London’s 2012 Olympic games. This made Ground Coffee Society the most popular coffee spot throughout the games.
Ground Coffee Society Coffees | UK
|Coming soon||Coming soon||Coming soon||Capsules|
GUSTATORY (adjective): curating excellence in taste.