Best Sellers

Named after the famous rocks of the Dark Peak, Gritstone is our evolving, seasonal espresso coffee blend. It’s roasted to provide a strong, versatile drink that can be consumed short as an espresso or for milk based drinks. Alternatively, it also makes a smooth and delicious as filter brew.

The blend is made up of Brazilian and Ugandan coffees, both roasted to bring forward their best flavours.

Awarded 2 Stars in the 2021 and 2022 Great Taste Awards, the judges said “There’s a deep, fruity brightness initially to this espresso coffee. It comes through as a dried apricot note, which leads into a satisfying, fudgey, nutty, caramel finish. Well balanced, with a marmalade bitterness.”

Grind Size

Bag Size

Default Shipping Profile

Espresso Blend

Gritstone

250g / Whole Bean

2 x 250g / Whole Bean

1kg / Whole Bean

250g / Filter

2 x 250g / Filter

1kg / Filter

250g / Espresso

2 x 250g / Espresso

1kg / Espresso

Plateau: a vast expanse of level highland typically surrounded by a steep slope on all sides, although occasionally it may be encompassed by mountain ranges. Looking to avoid those caffeine spikes? This is our deliciously smooth decaf coffee, from LaREB and Ana Mustafa.

Ana runs the LaREB cooperative with the support of Herbert and other great producers with the aim to support smaller or less experienced members with production advice and professional quality control. They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers. Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!

Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in both ripe bananas and beer for example. The plant we work with in Colombia uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed.

A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!

Decaf

Plateau

Our top tier coffee, named after perhaps the most famous of hill lists in the UK. Munros are distinct Scottish peaks of 3000ft (914.4m) and over, of “sufficient separation” from their neighbouring peaks. Originally compiled by Sir Hugh Munro in 1891, the current list contains 282 peaks.

Currently we are featuring a beautiful washed coffee from Honduras. The process of washed coffee starts from the moment of picking the coffee cherries. It is promoted within COMSA's members at this stage to only hand-pick 100% ripe cherries with, a red wine-like color. 

The farmers deliver the cherries to COMSA’s central wet mill after the day of collection is finished. Usually, from 4 to 9 or 10 p.m., the central mill gets the busiest. The cherries are left in the hopper overnight where the beans rest for 12 to 16 hours to ferment inside the cherries. The next morning the coffee cherries are de-pulped (removal of cherry skin from coffee beans). The wet parchment beans are left to rest in clean tanks to ferment without added water for 24 hours and the next morning they are washed and moved into the patios or raised beds where they are sun-dried for about 6 to 8 days, depending on the weather.

About The Producer

Established in 2001, as an initiative of a group of 61 coffee producers (12 females and 49 males) with the support of the Fundación para el Desarrollo Empresarial Rural (FUNDER) and a starting capital of close to $365. Now integrated by over 1200 farmers, COMSA has grown into a business role model, thanks to the dynamic, responsible, and innovative work ethics and vision of its members and workforce. 

From its foundation, the 61 members of COMSA decided that besides achieving high-quality coffee, their company was going to produce organic coffee and they were going to promote organic agriculture as one of the core principles pillars of their organization. At the time of their establishment, conventional agriculture which uses chemicals was the most common practice in the region.

Following their focus on organic agriculture and high-quality coffee, COMSA presented itself to the international markets and recovered the trust of international coffee buyers and Honduran coffee producers. The consolidation of COMSA over time in the international and local markets has allowed it to access different certifications that guarantee the quality of the coffee, the environmental practices, and social investments that the company has in place to benefit its members in their communities.



Single Origin

Munro

A relatively new hill classification, incorporating 95 hills, tors and trigs in the Peak District. It is named after the environmental campaigner and pioneer of the countryside movement, Ethel Haythornthwaite, who played an important role in the establishment of the UK’s national parks.

This Brazilian natural coffee is grown at Fazenda Mió in Monte Santo de Minas, Brazil, situated at an altitude of 900 to 1100 MASL between the Cerrado and Atlantic Forest biomes.
Mió is a female-led company focused on sustainability, direct trade, and high-quality specialty coffee. They provide high levels of traceability, tracking every step from farm to roaster with satellite imagery.

The farm spans a total of 1,589 hectares, with one-third of the land used for coffee processing and milling, and the rest of the land equally divided between coffee trees and the native forest reserve. It’s incredibly important not just for this farm, but for the entire coffee-growing world, to preserve the natural characteristics and ecosystem of the area – Mió is a perfect example of how this can be achieved.

They’re also very focused on water quality, which they’re trying to improve through the use of many springs throughout the estate. The Monte Santo de Minas region is perfect for coffee production, and is now regarded as one of the best-producing regions in all of Brazil.

The farm produces various Arabica cultivars, including Red and Yellow Catucaí, Mundo Novo, Bourbon, and Geisha. They specialize in natural and honey processes, including advanced techniques like carbonic maceration.

Ethel

Wainwrights are 214 Cumbrian fells detailed by Alfred Wainwright in his Pictorial Guide to the Lakeland Fells (1955-66). They range in height from Castle Crag at 291m (951ft) to the highest mountain in England, Scafell Pike, which stands over 3000ft high at 978m.

Currently we are featuring a washed Colombian lot which is made up from 1,325 small organic growers organised into 25 farmer groups in the subregion of Planadas, South Tolima. These farmers, most of whom continue a family tradition of coffee cultivation, are based at elevations up to 2,050masl and grow the varieties of Colombia, Castillo and Caturra.

Planadas is located on the southern tip of the department of Tolima, close to borders with Huila and Cauca. Situated in the foothills of the central mountain range of the Colombian Andes, the region benefits from excellent altitudes, cool temperatures, plentiful sunshine and rain, and rich volcanic soils.

Coffee farmers in Tolima are dedicated and traditional. In some areas, their infrastructure is not as developed as in other regions because of the history of conflict. This is the region where FARC guerrilla originated and therefore, communities all across Tolima experienced the cruelest years of conflict in Colombia. As a result, and despite exceptional growing conditions, many farmers were previously isolated from access to extension services, agri-inputs and thriving markets for their coffee. 

To process this coffee, organically grown cherries are selected, de-pupled and fermented to break down the mucilage. The coffee is then thoroughly washed and dried in a parabolic greenhouse for between 10 and 18 days, depending on the climatic conditions. 


Wainwright

Shopping Cart

Your cart is empty

Our Coffee

Gritstone

Plateau

Munro

Ethel