Speciality coffee, hand-roasted to order in the heart of Yorkshire.

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Colombia Finca Maracay Green Apple | Brown Sugar | Candied Lime KEY DETAILS Origin: Armenia, Quindío, ColombiaProcess: Washed (30hr anaerobic fermentation, hand-sorted, raised-bed dried)Varietal: Pink BourbonAltitude: 1,450–1,500mTasting Notes: Green Apple, Brown Sugar, Candied LimeRoast Profile: Medium-Light THE COFFEE This washed Pink Bourbon from Finca Maracay highlights the variety’s signature balance of sweetness, florality, and bright acidity. Carefully harvested and processed under controlled conditions, the coffee delivers a clean, expressive profile that emphasises clarity over intensity. A 30-hour anaerobic fermentation adds depth and structure, enhancing the natural sweetness while preserving the coffee’s delicate aromatic character. THE REGION Located in Armenia, Quindío, at the heart of Colombia’s central coffee axis, Maracay benefits from volcanic ash soils, steady rainfall, and mild temperatures between 18–28°C. These conditions support even cherry development and contribute to the region’s reputation for balanced, articulate coffees with refined acidity. THE PRODUCER Luz Helena Salazar grew up in Armenia and has been producing coffee for the last 20 years. She owns Maracay, an 8-hectare farm located in at 1450m above sea-level in Armenia, Quindío. Luz is Carlos and Felipe's mother, the co-founders of Cofinet and wife of Jairo Arcila. Her focus for several years has been on producing specialty coffee, improving farm practices and striving to produce the best cherries she can. When Luz is not tending to her coffee trees, she enjoys being part of local support groups for vulnerable people. THE PROCESS Only ripe cherries are selectively harvested before undergoing multiple stages of hand-sorting and flotation. The coffee is then fermented underwater for 30 hours, a carefully managed step that promotes complexity while maintaining cleanliness. After fermentation, the cherries are pulped, fully washed, and dried on raised beds for approximately eight days. Moisture levels are closely monitored to ensure stability and consistency, resulting in a precise, washed profile with vibrant character. IN THE CUP Fresh and composed, opening with green apple sweetness and bright lime acidity. Brown sugar notes bring warmth and roundness, while soft florals lift the finish. Clean, lively, and well-structured, with a silky texture and crisp clarity. SPOTLIGHT LIMITED ROAST Our spotlight, limited roast coffees are all ethically sourced from the best coffee farms and wash houses around the world. These small-batch or micro-lot coffees are from smaller harvests, which can not be farmed year-round. We find these rare and excellent coffees and lovingly hand roast them in small batches using our 5KG roasters, roasting daily to order for the freshest coffee possible. Due to their rareness and popularity, many of our spotlight coffees are restricted to 3 or 4 sacks only, meaning we're only able to roast 150-200KG of artisan coffee per release.

Colombia Finca Maracay

COLOMBIA DULIMA EXCELSO Tasting Notes: Dark Chocolate | Caramel | Red BerryProcess: WashedRegion: Huila & Tolima, ColombiaAltitude: 1,500 - 2,000mVarietal: Caturra, Castillo, ColombiaRoast Profile: Medium Roast THE PRODUCER Colombia Dulima is sourced from coffee farms in the Huila and Tolima regions. While detailed farm-level information is limited, the coffee is carefully selected to ensure consistent quality and flavor across lots, reflecting the high standards of Colombian specialty coffee producers. THE COFFEE Named after the “Snow Queen” Tolima volcano, Colombia Dulima captures the essence of Colombia’s iconic coffee-growing regions. Grown at high altitudes, this washed coffee delivers a clean and vibrant cup with bright citrus acidity, smooth caramel sweetness, and a rich milk chocolate body. It is suitable for both filter brewing and single-origin espresso, offering a balanced and approachable profile. THE REGION - HUILA & TOLIMA Huila and Tolima are among Colombia’s most recognized coffee-producing regions, known for fertile soils, favorable altitude, and consistent rainfall. These conditions produce coffees with clarity, balance, and sweetness, making them a benchmark for Colombian specialty coffee. THE PROCESS After harvest, the coffee cherries are washed and carefully dried to highlight the cup’s clarity and balance. This traditional Colombian washed process enhances sweetness and brightens acidity, resulting in a clean, flavorful, and consistent coffee. IN THE CUP A bright and balanced coffee with notes of dark chocolate, caramel, and red berries. The cup has smooth body and a crisp finish, offering a classic Colombian coffee experience that is versatile for both filter and espresso preparation.

Dulima Excelso

AWASH RIVER - GUJI, ETHIOPIA Tasting Notes: Blueberry Muffin | Lemon | MangoProcess: NaturalRegion: Guji Zone, Oromia Region, EthiopiaAltitude: 1,850 - 1,950mVarietal: Ethiopia HeirloomTraceability: Guji & SidamoHarvest Period: November to FebruaryRoast Profile: Light for all methodsStrength Guide: 4/5 THE PRODUCER Awash River is sourced from smallholder farmers in the Guji and Sidamo regions of southern Ethiopia. These farmers cultivate heirloom arabica varietals that grow semi-wild at high altitude, combining traditional Ethiopian practices with careful hand-picking and sorting. Their attention to detail ensures the cherries develop complex sweetness and clarity, producing a distinctive and expressive coffee. THE COFFEE Awash River Guji is a naturally processed heirloom coffee from the fertile highlands along the River Awash, which flows almost 750 miles through Ethiopia’s great rift valley. This river is more than a water source, the middle Awash is historically known as “the cradle of humankind,” home to some of the most significant archaeological discoveries, including the famous hominid fossil “Lucy.” Ethiopia is also the birthplace of arabica coffee. While wild coffee still grows in many areas, farmers in Guji and Sidamo cultivate heirloom varietals on their own land, maintaining centuries of coffee heritage. The cherries are left to dry within their pulp, which transfers sugars onto the bean, resulting in bright, juicy flavors with a cola-like tingle and layered tropical and stone fruit notes. This is a high-acidity cup with a medium body, delivering a smooth, juicy, and lively mouthfeel, with occasional hints of chocolate or peach. THE REGION - GUJI ZONE Guji Zone sits in the Oromia Region at 1,850–1,950 meters above sea level, bordering Sidamo and Gedeo zones. While historically overshadowed by the more famous Sidamo and Yirgacheffe regions, Guji is gaining recognition for its exceptional specialty coffees. High altitude, fertile soils, and abundant sunshine create ideal conditions for heirloom arabica, which still grows semi-wild throughout the region. Guji coffees are prized for their clarity, balance, and vibrant fruit-forward character, typified by tropical and stone fruits with delicate floral undertones. THE PROCESS After harvest, the ripe cherries are dried on patios and raised African beds for 12–15 days, depending on ambient conditions. Sun-drying within the cherry pulp allows sugars to transfer into the bean, creating complex tropical fruit flavors. Raised beds provide airflow to ensure even drying. Cherries are turned regularly to prevent mold and covered at night to protect from moisture. Once ideal moisture content is reached, the dried cherries are rested in a cool environment before being hulled, graded, and prepared for export. IN THE CUP A bright, lively cup with high acidity and medium body. The juice-like mouthfeel carries a fizzy, cola-like tingle, balanced by notes of citrus, berries, and tropical stone fruits, with occasional chocolate or peach undertones. This coffee delivers a smooth, expressive, and characterful Ethiopian experience, connecting history, terroir, and flavor in every sip.

Awash River

Roaster’s Choice Subscription Discover coffees selected and roasted by our team, delivered fresh to your door. Each delivery features a carefully chosen speciality coffee from our current range - including new arrivals and, where available, our limited spotlight roasts. Why subscribe? Freshly roasted to order Ethically sourced speciality coffee Access to limited releases Delivered on your schedule Leave it to us We select the coffees so you don’t have to. Expect variety, clarity, and balance - with tasting notes included so you can explore each cup properly. Find your favourites. Refine your taste. Repeat.

Roaster's Choice Subscription

COLOMBIA EL BUHO EXCELSO Tasting Notes: Toasted Nuts | Golden Syrup | LemonadeProcess: Washed, Ethyl Acetate (EA) DecaffeinationRegion: Huila & Tolima, ColombiaAltitude: 1000 - 1300mVarietal: Caturra, Castillo, ColombiaTraceability: Decaffeinated at sourceHarvest Period: January -JulyRoast Profile: Medium - Light THE PRODUCER El Buho is sourced from exceptional coffee farms in the Huila and Tolima regions of Colombia. These farms are known for their fertile soils and high-altitude conditions, producing coffees with clarity, sweetness, and balance. While this decaf is carefully selected for consistency across lots, the farms maintain a strong focus on sustainable cultivation and quality practices. THE COFFEE El Buho is a naturally decaffeinated Colombian coffee that preserves the structure and flavor of the original lot. Roasted to a medium-light profile, it delivers a smooth cup with delicate notes of toasted nuts, golden syrup, and a refreshing hint of lemonade. This coffee is versatile, suitable for filter or espresso preparation, and offers a clean, satisfying decaf experience. THE REGION - HUILA & TOLIMA Huila and Tolima are iconic coffee-producing regions in Colombia. Their high-altitude terrain, fertile volcanic soils, and consistent rainfall create ideal conditions for growing arabica coffee. Coffees from these regions are known for clarity, sweetness, and balanced profiles, making them a benchmark for Colombian specialty coffees. THE PROCESS El Buho is decaffeinated using the Ethyl Acetate (EA) method, a natural process also known as sugarcane decaffeination. Beans are first steamed to open their pores and then rinsed with Ethyl Acetate, a naturally occurring compound found in coffee cherries and various fruits and vegetables. The EA used in this process is derived from sugarcane, making it a sustainable and chemical-free approach. After caffeine extraction, the beans are dried to 10-12 percent moisture and sealed with natural wax to preserve flavor and aroma without affecting taste. This gentle process maintains the coffee’s structure and distinctive characteristics, producing a smooth, clean cup without excessive heat or pressure. IN THE CUP A smooth and balanced decaf with notes of toasted nuts, golden syrup, and a light hint of lemonade. The cup has a clean structure and gentle sweetness, delivering a satisfying and characterful decaf coffee experience.

El Buho Excelso

BARISTA BLEND - ROAST TWENTY Tasting Notes: Honey Body | Nutty Aroma | Sweet Caramel FinishProcess: WashedRegion: Brazil | VietnamAltitude: 1,000 - 1,600 mVarietal: Bourbon, Catimor & CatuaiTraceability: EstateHarvest Period: May - OctoberRoast Profile: Medium for all brewing methods THE PRODUCER Barista Blend - Roast Twenty is a specially developed coffee created in collaboration with baristas from our commercial partners. The blend is crafted to deliver consistency, balance, and approachability, providing a versatile coffee suitable for a wide range of brewing methods and recipes. THE COFFEE A smooth, sweet coffee with a honey-like body, nutty aroma, and a caramel finish. The medium roast highlights both sweetness and structure, making this blend approachable and enjoyable any time of day. THE REGION This blend combines coffees sourced from South America and Asia, chosen for their complementary characteristics. The focus is on achieving a harmonious flavour profile rather than single-origin specificity, ensuring consistency across lots and flexibility in sourcing. THE PROCESS Roasted to a medium profile to preserve body, sweetness, and clarity. Washed processing enhances the clean, expressive qualities of the cup, and the blend is designed to perform well across all barista-style brewing methods. IN THE CUP A versatile coffee with smooth body, sweet caramel finish, and nutty aromatics. Ideal for espresso, milk-based drinks, or black coffee, offering a balanced, approachable, and satisfying cup any time of day.

Roast Twenty

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Speciality coffee, hand-roasted to order in the heart of Yorkshire.

RECENT Coffee Roasters

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