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  |  Example Rest Of World Roasters Speciality Coffees

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

Dates: Subscribe Before 1st Nov For Nov's Subscriptions  |  Dispatched From Nov's 1st Monday (2nd-3rd)  |  Nov's Roasters Announced: 23rd OctLimited stock remains from our October 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.