Over the last few months we have been working closely with our friends at Horsham Coffee Roaster to develop our own exclusive blend of coffee. David our Head of Coffee has been involved from start to finish of this process testing several roast profiles of the core ingredients and finally settling on specific percentages of these coffees. The aim with this blend is consistency over time while still retaining full traceability and some evolvement. The initial core ingredients are listed below. These will be replaced over the course of the year with different traceable lots. The tasting notes: Almond, Caramel, Orange, with a syrupy body.

P1430721 (1)

Rwanda Karora co-operative makes up 50% of the blend, this is a small lot comprising 40 x 60kg sacks. We visited them in May this year and are working directly with the co-operative. It is owned and operated by 19 small hold farmers who buy coffee cherries from 200 local farmers within their community. This is a washed coffee with notes of caramel, orange and tangerine.


Brazil Fazenda Pantano makes up 40% of the blend, this is a large estate farm know for it’s commitment to environmental sustainability and separation of coffee varietals. We have selected the Paraiso varietal. It’s a pulped natural coffee with notes of almond, nuts and lots of body.


Nicaragua El Bosque makes up 10% of the blend, this is an exclusive lot sourced from the Peralta group of farms in Nicaragua. They specialise in lot separation from different sections of the farm. It’s a washed coffee with great sweetness and some white grape and plum notes.

Horsham Coffee Roaster was started in 2012 as a micro roastery dedicated to sourcing and roasting speciality coffee. Horsham began their journey through the exciting world of coffee by roasting on a small 1kg machine with a total output of just 4kg of coffee per hour. Now in 2015 they have expanded to a team of 5 roasting on 3kg, 10kg and 25kg machines equipment with advance tools such as profile software and a roast colour meter.

P1020621 (1)

They focus entirely on sourcing speciality grade coffee that has been ethically traded. In all cases this is done via the direct trade approach by choosing to work with businesses that share the same core values of sustainability, fair pricing and quality. In 2015 they visited Rwanda and started to work directly with coffee producers from several co-operatives. Their plan is to continue to work with these cooperatives year on year making the excellent coffee they produce a core part of the blends.

Guest Roast