Tasting Notes: January 2026 Coffees
When Round Hill think of ‘origin’, Kelston Round Hill is to them synonymous. This lush grassy knoll just outside Bath with its clump of trees and views over Somerset is not just their namesake, but the backyard of where their roastery was founded. It’s their origin, and it was there that their journey started. That journey has taken Round Hill to distant origins with their own hills, on whose slopes derive some of the world’s greatest coffees produced by some of the world’s best farmers.
From Round Hill's approach to roasting to the colours of their packaging, they pay homage to the vivid character of their coffees. Bright and vibrant. Candy for grownups....
Round Hill Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Aquiares, Costa Rica | Translating to the “land between rivers”, the Aquiares Estate and Com- munity is nestled between the Aquiares and Turrialba rivers, high on the verdant slopes of the active Turrialba volcano. Innovation and creativity have been cornerstones of the estate since Alfonso Robelo took over in the late 80’s, when he set about introducing schemes to enable workers to own their own homes - typically they would have lived in homes owned by the farm, with little stability. Aquiares has since become a vibrant community, and the nearly 1800 people who live there today are offered jobs, land and education.
Alfonso’s son, Diego, is now in charge, and has inherited his father’s pioneering approach. Under his leadership, Aquiares manages every stage of its coffee. This starts from seedling production and continues through to cultivation, bean picking and milling. Diego has invested in achieving carbon neutrality, and preserved natural corridors and protected forest interlace the farm. As a result, the estate is often the focal point of studies on diverse wildlife and agroforestry. |
Dried apricot, lime cordial and Campari Altitude: 850 - 1400 masl, Process: natural |
Plus 87, Rest of World |
| Dhilgee, Ethiopia | This coffee was grown in the lush, high altitude landscapes of Banko Gotiti, located in the Gedeb woreda of Yirgacheffe. Cultivated by small-holder farmers who tend plots of 1 to 2 hectares at 1950-2100 masl, these farmers maintain traditional ‘coffee gardens’ intercropped with bananas and native shade trees. This district is celebrated for producing some of the best Ethiopian coffees, showcasing the vibrant citrus notes and characteristic florals we look forward to every year.
This coffee was processed at a washing station owned by Wete Ambela Coffee Export PLC, a company founded in 2018 by Mekuria Mergia. Mekuria began his career in coffee as a smallholder agent, and now owns multiple stations across Yirgacheffe and Guji. This station takes deliveries of coffee cherries from up to 900 smallholder farmers, who collectively produce around 54 tonnes of coffee annually.. |
Lemon sherbet, tinned peaches and honeysuckle Altitude: 1950 - 2100 masl, Process: washed |
Plus 87, Single / Light, Selected Mix |
| Los Encinos, Costa Rica | Unavailable | Chocolate, vanilla and cherry Process: honey |
Plus 87, Rest of World, Single / Light, Selected Mix |
| La Tina, Honduras | Unavailable | Guava, watermelon and ginger Process: natural |
Plus 87, Rest of World |
| Unit Fourteen, Costa Rica | The Aquiares Estate is a vibrant, innovative farm on the slopes of the Turrialba volcano, and is at the forefront of sustainable practice in the coffee industry. They are championing agricultural sustainability at every stage, are carbon neutral, and are the site for several ongoing international environmental research projects. Great pride is also taken in the employment opportunities and support they offer to their team and community, many of whom live on the estate.
Diego Robelo is at the helm, having taken over from his father before him, and is driving this innovation forward. He is passionate about experimenting with processing methods and fermentation, and showcasing new varietals and hybrids. Tim, our director, has visited Aquiares twice and we are thrilled to continue building our relationship with this inspiring producer. |
Plum, chocolate and brown sugar Process: washed |
PERCENT, Blend / Darker |
When the founders started Campbell & Syme in October 2012, they instantly realised that coffee can taste incredibly sweet and juicy when its distinctive flavours are highlighted. Of the opinion that speciality coffee shouldn't be exclusive, it's about sharing experience and an exchange of conversations in which their cafes are just that, a place for their customers to feel welcome and appreciated.
A lot changed since then. Campbell & Syme has grown over the years with people adding their valuable skills and knowledge, but their key values stay the same, roasting wonderful coffees grown by superstar farmers.
Campbell & Syme Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Shwe, Myanmar | Unavailable | Cherry, stone fruits, lemongrass and complex Process: natural |
Rest of World, Plus 87 |
| Kiandu, Kenya | This is our third and final Kenyan from this years harvest, and the triptych that we normally buy. We are finishing strong with this AB, saving the best until last! The cup is juicy with sweet and tangy raspberries upfront, tropical fruit juice comes in adding a delightful dimension, one dominated by mango, all the while having a syrupy like nature and sweetness, finishing and lingering in maple syrup. If you like our Kenyans, this will be the last one until roughly August time next year, so enjoy it while it lasts!
This lot was grown by a group of smallholder farmers who are all members of the Mutheka Farmers Cooperative Society (FCS) and deliver their coffee to Kiandu Coffee Factory. The facility lies in Kenya's renowned Nyeri County, near the town of Tetu. Mutheka FCS is a very new organisation that was created in 2004 after the Giant Tetu Coffee Growers Co-Operative Society split. The FCS is located in Nyeri County, east of the Aberdare Ranges and west of Mt. Kenya, and manages seven factories with a total membership of approximately 6,000 small-scale coffee growers. Kiandu Factory has almost 1,900 registered members, making it one of Mutheka's largest. Only a small percentage of Kenyan coffee factories actively deliver coffee in any given year. Handpicked coffee cherries are sent to the mill the same day in which they are carefully sorted. Employees from the factory supervise the procedure, and any cherries that are under ripe or damaged will not be accepted. Any unwanted coffee will get sent home, and the grower will have to find a location to dry it, with the coffee being provided only at the end of the season as low-quality 'Mbuni' natural-process coffee with a low price. Farmer members are rewarded for picking and delivering only the ripest cherries. |
Raspberry, mango and maple syrup Altitude: 1600 - 1700 masl, Process: washed |
Rest of World, Plus 87, Single / Light |
| Mario Mejia, Honduras | Unavailable | Strawberry, Bakewell Tart and cocoa Altitude: 1750 masl, Process: natural |
Plus 87, Selected Mix, Single / Light |
| Fortis Green, Brazil | The Fortis Green blend was created to satisfy those who are looking for a balanced, sweet & rather traditional cup of coffee. Fortis Green seasonally changes with current crop and highlights each coffee’s best qualities. All components are selected to complement each other for the right balance of sweetness, body, acidity & smoothness.
We see a new and exciting update to our house blend, as FORTIS GREEN moves on to the freshly arrived Brazilian harvest of Barrinha, alongside the newly arrived secondary component of Roger Chilcon from Peru. The blend stays as a three component blend, and we keep the blend with a 75% make up from Brazil, keeping the continuation and flavour profile. These two fresh lots bring a spring to Fortis Green's step, and fleshes out those sweet and rounded plum and praline notes again. Expect the same flavour profile you have come to know and love! |
Plum, milk biscuit and praline Altitude: mixed masl, Process: mixed |
Blend / Darker, PERCENT |
| De Cana, Colombia | We are all happy to continue to be able to offer you this wonderful Colombian Decaf lot from Huila, moving into our 7th year of this staple of our offering. A full bodied and rich cup, oh so smooth with milk chocolate throughout, paired sweet and syrupy pomegranate and lingering candied pecans. This lot continues where the last left off, offering you the same delicious profile you have come to know and love with our Decaf.
This is also our second release of Decaf since the higher pricing, which saw quite a large increase on our decaf cost and this has continued with high coffee prices stablaising. These have occurred due to a multitude of reasons, and have remained high now for an extended period of time. Some good news, is we have been keeping our eye on this for a time to purchase this lot and thankfully can now offer you the Decaf at a slightly lower price again. Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. Cafe Imports call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilises a solvent of ethyl acetate, which can be derived from fermented sugar. Cafe Imports staff has personally visited the decaffeination plant several times, and we are impressed by the process as well as the quality in the cup! Ethyl acetate (E.A.) decaffeination is a natural process that maintains the integrity of green-coffee flavour. Ethyl acetate occurs naturally in many fruits, which is why this method is often referred to as natural decaffeination. |
Milk chocolate, pomegranate molasses and candied pecan Altitude: 1200 - 2000 masl, Process: EA Decaf |
Decaf |
| Edinson Argote, Colombia | This is our third lot from Edinson Argote, the now well renowned producer, known for his experimental processing techniques and distinct cup profiles. This lot is just that, a complex fruit bomb. A cup very high in sweetness, tropical and juicy mango upfront, with a great thick body provided by the thermal shock processing on this lot, stewed apricots providing those rich and sweet cooked fruit vibes, with a helping of coconut cream for good measure. Intense, complex and beautifully structured.
Mi Café's bio on Edinson is an inspiring one to read. As shared by the Mi Café team; Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills. Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm. Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production. We are all extremely excited to start the partnership, and hope to continue to share many of Edinson's coffees with you over the coming years! |
Mango, stewed apricot and coconut cream Altitude: 1850 masl, Process: thermal shock washed |
Premium |
| Pantan Masara, Indonesia | A fundraiser for Indonesia after the devastating flooding in late November and the continued awful consequences. We have been extremely privileged to work with the wonderful coffees and producers in the Aceh region of Sumatra for the last five years, and they are truly becoming a thoroughly loved staple of our offering. As I am sure you sadly know by now, in late November Indonesia was hit by disastrous flooding triggered by a rare cyclone. The deluge has killed many with already over 1,000 confirmed deaths, displaced hundreds of thousands across the island of Sumatra, with Aceh being the worst affected province. Widespread flooding and landslides have severed road access, electricity and communication with the infrastructure being terribly affected. Many residents still having no access to clean water, food, electricity or medical supplies.
This is our third time returning to the Asman Gayo Mill, and our fifth year working with the wonderful naturals from the Aceh region of Sumatra. Back in 2022 when our lovely partner Cafe Imports visited us and left us some green samples we were taken aback and shocked at the quality and uniquely delicious profile, we had nothing quite like it on our offer list. As a result, each year we now return and are privileged to be able to share a lot with you from this unique coffee growing region. This year continues with what we have come to know and love, a full bodied complex coffee, filled with chocolate and sweet fruits, combined with a low acidity and smoothness that makes it so moreish. Add some florals and a unique lingering strawberry yoghurt note to this lot and you have the showstopper that is Pantan Musara. Enjoy! This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing washed coffees, as well as naturals. |
Milk chocolate, strawberry yoghurt and elderflower Altitude: 1300 - 1650 masl, Process: natural |
Premium |
Since opening in 2019, Formative have been on a journey to explore coffee at the furthest reaches of quality, and create experiences which challenge all our perception of specialty coffee. In 2024, between Formative's Ian Kissick and Haruka Nango, they were crowned coffee industry accolades such as World Espresso Champion, Irish Barista Champion, UK Latte Art champion, UK Barista second place, Irish Brewers Cup second place, and others. With an innovative cafe space to match, we welcome Formative for their first feature.
Formative Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Velvet Berry | Unavailable | Blackberry, vanilla and toffee Process: washed |
Bloom, Single / Light, Selected Mix |
| Berry Jam, Ethiopia | Unavailable | Blackberry, berry and blueberry Process: natural |
Bloom, Plus 87 |
| Honeysuckle, India | Unavailable | Lemon, apple and star anise Process: natural |
Premium |
| Fruit Salad, Guatemala | Unavailable | Blackberry jam, raspberry and tropical fruit Process: washed |
Premium |
A returning favourite of ours, Kiss The Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, with many speciality cafes across London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters. With the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.
Kiss The Hippo Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Nino Isaac, Honduras | For the second year, we're proud to offer this exceptional honey processed coffee from Victorio Cruz, named Niño Isaac after his grandson. Isaac is already showing a keen interest in continuing his grandfather's legacy as a coffee farmer.
This lot is from a small plot of 40-year-old Typica trees, one of the oldest known coffee varieties, with roots tracing back to the 15th century. While many Honduran farmers have shifted to higher yielding varietals, Victorio remains dedicated to preserving this historic coffee. Although the harvest is small, its quality is truly outstanding. This year's honey process features a longer fermentation, resulting in a beautifully complex cup. Expect a bright and floral coffee, bursting with notes of red fruit and lively acidity, finishing with a delicate, tea-like aftertaste. It's a coffee that redefines what's possible from Honduran farms. |
Cranberry, blood orange and black tea Altitude: 1700 masl, Process: black honey |
Plus 87, Rest of World, Single / Light |
| Angelical, Honduras | For the fifth year running, we're proud to highlight the hard work and dedication of our direct trade partners, the family behind Finca Jazmín. This is a true specialty coffee success story, as Nancy, Arthur, and their daughter Jillian now handle every step of the process from growing and milling to roasting and brewing at their own cafés in Marcala.
This Angelical lot named after and tendered to by Nancy’s daughter Jillian is a washed Pacas variety, a natural mutation of Bourbon that is prized for its dwarf size. This unique trait allows for higher density planting, leading to greater yields without compromising the coffee's exceptional quality. We find this classic Honduran cup to be full of notes of juicy orange, nectarine and fudge like sweetness. |
Orange, nectarine and fudge Altitude: 1600 masl, Process: washed |
Plus 87, Rest of World, Single / Light< |
| Nossa, Brazil | Nestled near Perdizes in Minas Gerais, Brazil, the Nossa Senhora de Fátima coffee farm epitomises sustainable and socially responsible coffee cultivation. This farm, managed by Thiago Henrique, seamlessly blends modern fermentation techniques with a rich legacy of family tradition. Since his grandfather first planted coffee in Cabo Verde in 1965, expertise has been passed down through generations. Inspired by his family's dedication, Thiago pursued agronomy to enhance specialty coffee production. At his father's farm, the central processing unit is equipped with state-of-the-art facilities. Thiago’s devotion to sustainable practices aims to honour his heritage while fostering a responsible future for coffee farming.
This year we present this Anaerobic Natural lot, showcasing a juicy texture with notes of Clementine, Milk Chocolate and Melon, an example of how good Brazilian coffee can be. |
Clementine, milk chocolate and melon Altitude: 1100 masl, Process: anaerobic natural |
Plus 87, Rest of World |
| La Montana, Peru | Based in the mountainous San Ignacio region of Cajamarca, Peru, Cooperativa La Prosperidad de Chirinos is a coffee cooperative founded in 1968. With over 800 members, the organisation cultivates approximately 2,200 hectares of high-altitude coffee.
The cooperative is dedicated to improving the lives of its members and their communities through various programmes. They provide agronomic support and financing, and members can receive training in sensory evaluation and diversifying their income with other crops like avocados. La Prosperidad de Chirinos is also committed to social and environmental responsibility, with dedicated committees for women and youth to promote empowerment and leadership. The cooperative's focus on sustainability is further evidenced by its certifications, which include Fairtrade, USDA Organic, and Rainforest Alliance. This is the perfect coffee to welcome in the colder months. Rich, sweet and decadent. Think Caramel, Chocolate, Green Apple acidity and a nutty hazelnut finish. |
Green apple, caramel and hazelnut Altitude: 1200 - 1900 masl, Process: washed |
Selected Mix, Single / Light |
| George St, Ethiopia | Certified Organic by the Soil Association, George Street Blend is our go-to house coffee. Strong enough to shine through milk, George Street is carefully roasted to highlight the coffee’s robust, natural flavours while also pushing through a deep sweetness that helps create a syrupy body. This version of our mainstay blend was created by combining two coffees, one from our Colombian direct trade partner Agricultural Producers Tolima Grande and a new addition from Peru - La Montaña These coffee’s combine to bring flavours of sweet butterscotch, chocolate and red berry acidity. Perfectly balanced and perfect for all brew methods.
The Asociación de Productores Tolima Grande is a collective of 119 certified organic and Fairtrade coffee producers in Tolima, Colombia. They plan to expand to Caquetá and Quindío, adding 80 new producers, with the goal of becoming direct exporters while maintaining high quality and positive market impact. Founded in 2019 as the Asociación Productora de Cafés Especiales San Agustín Planadas, the group initially included 80 producers committed to chemical-free farming. As they grew to include members from Tolima and Huila, they adopted the name Tolima Grande. Now, they operate across 33 veredas with diverse coffee varieties and sustainable practices. Cooperativa Agraria Cafetalera La Prosperidad de Chirinos, founded in 1968 in Chirinos, Cajamarca, Peru, unites over 800 smallholder farmers cultivating around 2,200 hectares of high-altitude Arabica coffee (1,200–2,000 m). The cooperative is renowned for producing fully washed, specialty-grade coffee varieties such as Typica, Bourbon, Caturra, and Pache. Its production is organic, Fairtrade, Rainforest Alliance, Smithsonian Bird Friendly, and Regenerative Agriculture certified — reflecting a deep commitment to environmental stewardship and biodiversity protection. These certifications ensure sustainable farming practices, forest conservation, and habitat preservation for native wildlife. Beyond quality coffee, La Prosperidad invests in community development, offering agronomic training, micro-financing, and leadership programs for women and youth. Members practice agroforestry and organic soil management to preserve ecosystems and enhance resilience against climate change. The cooperative’s coffees are celebrated for their clean, sweet profile, bright acidity, and balance, often scoring above 80 points in specialty grading. With decades of experience, strong traceability, and a holistic sustainability approach, La Prosperidad de Chirinos stands as one of Peru’s leading examples of regenerative, socially inclusive, and environmentally responsible coffee production. |
Chocolate, berries and butterscotch Altitude: mixed, Process: mixed |
Blend / Darker, PERCENT |
| Popayan, Colombia | Unavailable | Chocolate and hhoney Process: EA decaf |
Decaf |
| Diego Robelo, Costa Rica | The name Aquiares originates from the Huetar Indigenous language and translates to “land between rivers.” Known as “Aquiares Coffee and Community,” the estate is the largest coffee farm in Costa Rica and home to approximately 1,800 people. Founded in 1890, the farm was later transformed into a model of sustainable and socially responsible coffee production under the leadership of Diego Robelo.
Situated on the fertile slopes of the Turrialba Volcano, the estate enjoys rich volcanic soil and abundant rainfall that create perfect conditions for cultivating exceptional Arabica coffee. Towering Ceiba trees provide natural shade, while the surrounding streams and tropical forests nurture a thriving ecosystem that enhances both biodiversity and coffee quality. This particular lot, a meticulously processed Natural Centroamericano, showcases the finest characteristics of natural coffee. It offers bright red fruit and raspberry notes complemented by subtle tropical tones, balanced with a rich sweetness reminiscent of cookie dough. The result is a cup that is vibrant, complex, and irresistibly delicious. |
Strawberry, raspberry and cookie dough Altitude: 1200 masl, Process: natural |
Premium |
| Capsules | Mixed | Chocolates Process: mixed |
Capsules |
Opened in 2014, Bond Street Coffee has made a name for itself in the Brighton coffee scene for serving modern, third-wave speciality single origin coffee and homemade vegan cakes. Originally opened with Bradley and Amelia Steenkamp, the team behind Horsham Coffee Roasters, their constantly changing single-origin menu highlights the incredible flavour profiles of the different coffees Bond Street Coffee serve from around the world. Enter Freda, Bond Street Coffee's relatively new speciality micro-roastery, supplying premium seasonal single origin coffees.
Freda Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gotiti, Ethiopia | Coffee in Ethiopia is deeply connected to the country’s seasonal rhythms. The harvest peaks from November to January during the dry Bega season, after months of rainfall in Belg and Krempt that support flowering and cherry development. This natural cycle creates ideal conditions for producing some of the world’s most complex and sought-after coffees.
Falcon Coffee has been working closely with Ephtah Specialty Coffee, a producer dedicated to sustainable sourcing and community empowerment—especially through supporting women in coffee. One of their standout sites is the Lalesa washing stationin Gedeb, where cherries are shade-grown under enset trees, carefully sorted, and naturally processed on raised beds. The result is a vibrant, high-quality cup, shaped by generations of local knowledge and hands-on care. Ephtah also invests heavily in the people behind the coffee, offering early payments, quality premiums, and educational support to farmers. Despite financial challenges linked to national policy shifts, they continue to grow—expanding drying capacity, improving infrastructure, and planning for long-term resilience. Lalesa is now the largest drying and washing station in the region, and a true reflection of their commitment to quality and community. |
Black tea and peach Process: washed |
Bloom, Plus 87, Single / Light |
| Lalesa, Ethiopia | Ethiopia’s coffee landscape is shaped by three distinct seasons that guide every stage of growth. Bega (October to January) is the long dry period when harvesting and processing take place. Belg (February to May) brings the first rains that trigger flowering and early fruit development. Krempt (June to September) delivers heavier rains that support the final stages of fruit growth and ripening. As the rains stop in late September, cherries mature quickly and the busy harvest begins from November.
Ephtah Specialty Coffee champions sustainable, transparent partnerships with farmers and their communities. Their supply chains prioritise quality at every stage and highlight the vital role women play in Ethiopia’s coffee sector. By investing in education, fair payments, and long-term relationships, Ephtah helps ensure exceptional green coffee and meaningful impact for everyone involved. This lot comes from the Lalesa washing station in Gedeb, a vibrant community of more than 300,000 people. The region has deep agricultural traditions and is known for cultivating Enset as a staple crop. The Siqe river marks the border with Guji and the Southern region, and the local language, Gedeoiniya, reflects the area’s rich cultural identity. Cherries undergo a nine-day fermentation in plastic barrels before drying on raised beds for 13 to 18 days. Once ready, the coffee is stored in the station’s warehouse before being transported to Addis Ababa. Final preparation takes place at Moplaco in Gerji, Addis Ababa. From there, the coffee travels by train to Djibouti for export. Ephtah’s work goes beyond coffee quality. Farmers receive initial payments on delivery, followed by premiums and second payments to support household needs such as school fees. Planned initiatives include expanding their Ama Commitment scheme, improving water access for flotation, adding more drying beds, and cultivating secondary crops to strengthen local markets. Despite financial pressure from national inflation-control policies, Ephtah continues to invest in its communities and infrastructure. Plans include expanding drying facilities and increasing support for local farmers during and beyond the harvest. |
Blueberry and dark chocolate Process: natural |
Single / Light, Bloom |
| Kuri Mountain, Ethiopia | Unavailable | Apricot and chocolate Process: natural |
Rest of World, Plus 87, Selected Mix |
| Salama, Rwanda | Unavailable | Chocolate and orange Process: EA decaf |
Decaf |
A family-run coffee roaster based in south west london, Capital have been working with ethically and sustainably sourced coffee since 1982. With over 40 years of experience, Capital have developed a diverse selection of coffee blends, single origins, and retail products with their commitment going beyond just great coffee. Capital work closely with their green bean brokers to maintain ethical, long-standing relationships throughout the supply chain. Capital also operate a WeForest program which further strengthens their commitment to sustainability, ensuring that every cup you serve helps make a positive social and environmental impact at origin.
Capital Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Shogun, Americas | With a nod towards more modern flavour profiles, this blend is perfectly suited to milk coffees. Think rich flavours of milk chocolate, malt and praline with a smooth, full body. | Chocolate and praline Process: mixed |
Selected Mix, Bloom |
| Kirinyaga, Kenya | Our AB fully washed Kenyan coffee from the Kirinyaga County is a beautifully complex cup, bursting with layered fruit nuances, a wine-like acidity, and a silky finish. Expect familiar Kenyan black currant and red berry notes tell the story in every sip.
Cultivated by over 1,500 dedicated farmers at 1,800 meters and processed with meticulous care, this coffee embodies the vibrant, layered flavours that Kenyan coffee is celebrated for. Hand-sorted, pulped, and sun-dried on African drying beds, it’s a testament to the region’s rich terroir and the co-op’s commitment to quality. |
Blackcurrant, shortbread, vanilla, orange and mulling spices Altitude: 1500 - 2000 masl, Process: washed |
Bloom, Selected Mix |
| Dulima, Colombia | Dulima was created in 2009 to capture the quintessential coffee profile of the central and south Huila region. Throughout the volcanoes and mountains of Huila outstanding coffees are grown. Our coffee suppliers carefully select lots through a rigorous sensory analysis at origin to guarantee profile consistency and quality from lot to lot.
Dulima was inspired by indigenous groups from the southern region of Colombia, namely the The Pijaos people of the region around the Tolima volcano, natives long before the Spanish arrived, who called the volcano “Dulima,” meaning Snow Queen. |
Red berries, milk chocolate and citrus Altitude: 1500 - 2000 masl, Process: washed |
Bloom |
| Decaf, Mexico | Our washed, single origin decaf is bright, full of flavour and won’t keep you up at night. It’s a perfect example of a no-compromise decaffeinated coffee. | Roasted hazelnut, chocolate and brown sugar Altitude: 1400 - 2100 masl, Process: washed decaf |
Decaf |
GUSTATORY (adjective): curating excellence in taste.