Journal

Washed versus Natural Processed Coffee It’s not just the coffee itself that gives those delicious flavours we so love in the cup but the way the coffee is processed at origin can have a huge effect on the final taste. Processing coffee is done in a...

I love those moments in coffee when the whole supply chain comes together. In this case I found myself in a hot, off-grid Chinese noodle bar in downtown Nairobi squeezed round a table with Brian Gakunga, farmer and owner of Kiriga estate, Jack from the...

There’s something very special about finally visiting a farm whose coffee you have roasted and got to know and love so well in a previous year. This was the case today when we visited Kiandu in Nyeri County - a coffee we bought in 2018. This...

The weather has been a bit all over the place this trip – it’s usually unheard of to have rain at this time of year in Kenya but we’ve had on and off showers since we arrived on Saturday. Of course the Kenyans think that...

Nairobi. A lovely guide named Joe picked us up at dawn in a Toyota van with a roof that opened up and Leah, Amy and I drove north out of the city to the Nairobi National Park. Founded in 1946, this 175 square km park is...

We’re so lucky to be part of such a brilliant, collaborative coffee scene here in Scotland and realise we can achieve great things when working together. So for the second year running we are stoked to be bringing back the Three Roasters Christmas Collaboration Gift...

We're looking forward to kicking back on these cool autumnal evenings with a bottle of our very own Red Stag espresso beans expertly brewed by Wasted Degrees into a delicious syrupy stout. Smooth, rich and supremely complex, we think drinking the newly released ‘Red Stag...

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