Rest Of World Roasters Coffee Subscription

The Europe and USA Roasters Espresso and Filter Speciality Coffee Subscription

Discover The Best Of International Coffee Roasters

For all those xenophiles out there, we’ve curated these speciality coffee packs for you. We’ve thrown together a selection of foreign roasters from all over the world and damn, do they look fine together – so many regions, yet such harmony.

Whilst the UK coffee scene boasts considerable diversity and quality, GUSTATORY is perhaps most known for our international coffee curations, and our exploration of mainland Europe, across the pond in USA, and beyond has opened our eyes to the talent and innovation afoot elsewhere. By incorporating our discoveries, we can further deliver on our commitment to bring more great speciality coffee to more great people in one single location - GUSTATORY.

Expand your horizons today with the GUSTATORY Rest Of World Roasters coffee box subscription, available one, two or three bag monthly for filter or espresso, as wholebeans only. All subscriptions are dispatched every month's first Monday to ensure coffee freshness from all our international coffee roasters (all subscribers are consolidated into the same dispatch period irrespective of payment cycles). Enjoy...

New Coffees Feature Every Month | Four Example Rest Of World Roasters Speciality Coffees (view tasting notes)

Every month promises a variety of coffees from many international-only roasters - our curation team matches your package selection and flavour preferences.

Example | Father's (CZ) – Asprosi Known for their coffee and creative packaging to match, this fantastic coffee by Father's began life on a small co-operative Colombian farm of just 1.75ha - a farm part of several regional programs to help bring prosperity beyond conflict.

Jonas Reindl Finca Quejina Wholebeans Coffee

Example | Jonas Reindl (AT) – Finca Quejina Coffee is the only crop grown for sale in Quejina and harvesting in this altitude and region presents many difficulties. At first it was forest, but now, we can all enjoy it's absolutely fantastic coffee.

Example | MOK Coffee (BE) – Rich Kid Characterized by tones of cocoa and citrus, with an aftertaste of hazelnut and flowers, what a beautiful combination to get the day started. The Rich Kid isn't exclusive to the rich kids.

Drop Coffee Limoncillo Wholebeans Coffee

Example | Drop Coffee (SE) – Limoncillo A very comfortable coffee, this really good all-round coffee is just the pick! Rather uniquely for this coffee's Nicaraguan farm, there are nine waterfalls on site with 109 hectares of coffee trees. Impressive.

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Dates: Subscribe Before 31st May For June's Subscriptions | Dispatched Each Month's 1st Monday (1st-3rd June) | May's Roasters Announced: 24th MayLimited stock remains from our May subscription packages. To discuss a late dispatch and package availability, please speak to us on Live Chat

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Example Rest Of World Roasters Speciality Coffees. Tasting Notes

Filter Coffees:

1/ Onyx Coffee Lab (US) – Southern Weather

Origin: Los Ancestros, Guatemala, Ruth Moncayo, Colombia, Nano Genji, Ethiopia.
Flavours: Milk chocolate, plum, candied walnuts, juicy and a citrus finish. Complex.
Body: Wonderful, full-bodied chocolates.
Acidity: Citric acidity.
Altitude 1850 metres above sea level.
Great For: This is brewed with all devices all day long, even as espresso!

2/ Hard Beans (PL) - Ethiopia Siko

Origin: Uraga, Ethiopia.
Flavours: Plum, lime and Earl Grey.
Process: Wet.
Altitude 2100 - 2160 metres above sea level.
Great For: Due to the specificity of this coffee, Hard beans recommend brewing it in a chemexie or drip, which will allow you to extract the full flavour potential.

3/ Slow Mov (ES) - Gitwe 89

Origin: Kayanza, Burundi.
Flavours: Blueberry and plum.
Process: Natural.
Altitude 1960 metres above sea level.
Great For: Roasted for filter.

4/ Coffee Collective (DK) - Konyu

Origin: Kirinyaga, Kenya.
Flavours: Fresh berries, rhubard and citrus fruits.
Body: Well-bodied.
Acidity: Fresh acidity.
Mouthfeel: Juicy and sweet mouthfeel.
Process: Washed.
Altitude: 1600 metres above sea level.

5/ KUDU (GR) - Good Cup

Origin: Brazil.
Flavours: Floral with bitter cacao.
Body: Silky.
Process: Pulped natural.
Altitude: 1100 - 1600 metres above sea level.

6/ Hoppenworth and Ploch (DE) – Anthiopen

Origin: Ethiopia.
Flavours: Lemon, jasmine and thyme.
Process: Washed.
Great For: Filter, espresso and cold brews.

7/ Birchbach (CH) - Kibingo

This is a story about a boy and the bamboo reeds' spirit who gave human form to. The grateful creature still preserves him and his people from natural forces and delivers Kibingo.
Flavours: Orange and plum.
Body: Buttery and smooth.

8/ La Cabra (DK) – Central Mattos

Origin: Cerrado Mineiro, Brazil.
Flavours: Heavy apricot quality with dark chocolate and hazelnut bass notes.
Body: A velvety soft fruit experience.
Acidity: Low.
Process: Natural.
Altitude: 1000 metres above sea level.

9/ MOK Coffee (BE) – Rich Kid Blend

Surplus single origin coffees meet in this bag resulting in great quality with a zero waste policy.
Origin/Blend: 50% Brazil, 50% varies.
Flavours: Varies.
Body: Varies.
Acidity: Varies.
Process: Varies.

10/ Muttley & Jacks (SE) - PNG Baroida

Origin: Eastern Highlands, Papa New Guinea.
Flavours: Elderflower, orange zest and lemonade.
Mouthfeel: Medium.
Process: Fully washed.
Altitude: 1700 – 1850 metres above sea level.

11/ Coffea Circulor (NO) - Primavera

Origin: Narino, Colombia.
Flavours: Honey, coconut, and red apple.
Body: Juicy, mid.
Acidity: Malic, red apple, mid-high.
Process: Washed.
Altitude: 2000 metres above sea level.

12/ Father's (CZ) - Asprosi

Origin: Cauca, Colombia.
Flavours: Orange, apricot, walnut and caramel.
Body: Juicy, mid.
Process: Washed.
Altitude: 1830 metres above sea level.

Espresso Coffees:

1/ Coffea Circulor (NO) - Santa Anna

Origin: Narino, Colombia.
Flavours: Honey, nougat, and toffee.
Body: Smooth, mid.
Acidity: Raspberry, mid-high.
Process: Washed.
Altitude: 2150 metres above sea level.

2/ Coffee Collective (DK) – Kieni

Origin: Nyeri, Kenya.
Flavours: Intense sweetness with a complex aroma of blackberry, blueberry and vanilla.
Body: Rich.
Acidity: Juicy acidity.
Altitude 1818 metres above sea level.

3/ Drop Coffee (SE) – Limoncillo

Origin: Limoncillo, Nicaragua.
Flavours: Toffee, hazelnuts and a hint of milk chocolate.
Body: Sweet and steady.
Process: Washed.
Altitude: 1200 metres above sea level.

4/ Hoppenworth and Ploch (DE) – Hello Rostung

Origin: Sertao, Brazil.
Flavours: Aromas of chocolate, nut and speculaas.
Body: Lots of body and sweetness.
Acidity: Low.
Process: Washed.

5/ Hard Beans (PL) – Gorilla

Origin: Cajamarca, Antigua.
Flavours: Cocoa butter, pistachios and dried fruit.
Process: Wet, sun-dried, natural.
Great For: Ideally suited to pressure coffee makers as well as home-made automatic espresso machines. Lovers of a stronger coffee brew can also use French Press or an Italian coffee maker.

6/ Jonas Reindl (AT) – Finca Quejina

Origin: Huehet, Guatemala.
Flavours: Dark chocolate, hazelnut, prune, vanilla and overall sweet flavours.
Process: Washed.
Altitude: 2050 metres above sea level.

7/ Sloane (RO) – Guatemala La Montaña

Origin: Huehuetenango, Guatemala.
Flavours: Juicy, raspberry, tropical fruits with distinct mango.
Body: Silky.
Process: Fully washed.
Altitude 1600 - 1750 metres above sea level.

8/ La Cabra (DK) – Don Domingo

Origin: Huehuetenango, Guatemala.
Flavours: Apple, caramel and pecan.
Body: Heavy caramel sweetness.
Acidity: Crisp apple acidity.
Process: Washed.
Altitude: 1700 metres above sea level.
Great For: Roasted for use as filter and espresso.

9/ SlowMov (ES) – Isidro Pereira

Origin: Carmo de Minas, Brazil.
Flavours: Almond and chocolate.
Process: Natural.
Altitude 1200 metres above sea level.
Great For: Roasted for expresso.

10/ Birchbach (CH) – Monteverde

Origin: Peru.
Respected and feared were the Chachapoyas cloud warriors. Legend has it that weeping victims' tears still irrigate the land, giving birth to marvelous Monteverde.
Flavours: Dense caramel and syrupy raspberry. Peru's finest.

11/ Onyx Coffee Lab (US) – Monarch

Origin: Misty Valley, Ethiopia, La Esperanza, Guatemala.
Flavours: Dark chocolate, molasses, dried berries, red wine, thick and syrupy.
Process: Washed.
Altitude 2000 - 2100 metres above sea level.
Great For: Espresso. Designed to work well with fats. This coffee works extremely well with cream or as an espresso that has a high volume of milk.

11/ MOK Coffee (BE) – Rich Kid Blend

Origin/Blend: 70% Brazil, 30% Ethiopia.
Flavours: Cocoa and hazelnut.
Body: Good balance and sweetness.
Acidity: Medium.
Process: Pulped natural, washed.