This speciality single origin Arabica coffee is from La Paz, a famous coffee growing region in South Honduras. The COMSA Co-operative is one of a few co-operatives we source from in the region. It was founded in 2001, initially with 69 farmers, who were struggling against the lack of investment and inadequate infrastructure. With continual investment into organic farming practices and training, the co-operative has grown to be 1,200 strong, producing high quality speciality organic coffee in these rich volcanic and fertile soils.

ORIGIN: La Paz, Honduras
VARIETIES: 100% Organic Arabica, Caturra

Honduras

An award-winning smallholder tea, coffee and cocoa company, buying directly from growers whose pride and passion go into every delicious cup.

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London Fields Roaster’s Choice

London Fields Peru

London Fields D. R. Congo

Our latest Limited Edition coffee comes from Buesaco situated high in the Andes mountains within the Narino region of Colombia.

“Delicate floral aroma with a juicy body and a clean, crisp green apple acidity. Bright notes of cranberry and cherry are revealed as the coffee cools” George, Coffee Roaster.

Coop Cafes Especiales de Narino has a regional reputation for quality and the co-op cups coffees throughout delivery to build lots that are uniform and consistent in bean size and cup profile. The Buesaco Cherry lot is juicy, clean and floral, named for its fruit forward profile, created by allowing the coffee to rest longer in the cherry either on the tree or after being harvested. Producers fully wash the coffee on their respective properties and deliver the coffee in parchment where they are compensated according to the quality and consistency of their coffee.

Colombia Buesaco Cherry 

Our latest Limited Edition coffee comes from producer Alberto Penecuque at his Los Naranjos farm situated in Gaitania, Tolima region of Colombia.

“This coffee is a fantastic representation of the historic and genetically inherent qualities of the Typica variety combined and enhanced with the innovative anaerobic fermentation technique used by contemporary farmers like Alberto. The amalgamation of both these elements creates a complex coffee that has outstanding clarity of sweet and fruity flavours balanced with orange acidity and smooth mouthfeel”

Colombian farmers are at the forefront of processing experimentation and anaerobic fermentation, although not a new technique, is growing in popularity due to the complex flavour profiles it can produce. Nearly all coffee undergoes some type of fermentation as bacteria and yeast begin to convert acids and sugars in the coffee’s mucilage (skin), into new and different acids. These compounds then absorb into the coffee seed building up wonderfully unique flavours that are released when roasted.  Unlike other fermentation techniques, anaerobic fermentation occurs when all the oxygen is removed from the vessels containing our cherries and valves help to keep the cherries oxygen free, allowing a slower fermentation process, resulting in the wonderfully rich tasting coffee with incredible sweetness and complexity.

Colombia Los Naranjos

Our latest Limited Edition coffee comes from Ruby Hills situated in Mogok, Mandalay region of Myanmar.

“Delicate aroma of vanilla and elderflower, followed with a juicy pop of raspberry and candied orange peel. This coffee has a crisp acidity with great structure” David, Coffee Roaster

The farm is family owned and operated by the Arrow Brothers, who have grown and processed coffee since 2002. It has 65 acres and an elevation of 1,500 MASL. Thi Ha Gyawalie is taking the lead in growing and processing coffees at his family farm. A certified Q Grader and processing professional, Thi Ha is an avid experimenter interested  in carbonic maceration and crafting interesting new profiles.

Cherries are harvested at peak ripeness, going through floatation and pulping within 4 hours of harvest. Fermentation then takes place for 48-72 hours, removing excess air and headspace and allowing the bacteria to breakdown the acids to form new flavour and aroma compounds. After fermentation is complete the coffee is dried for 20-24 days on raised beds.

Myanmar Ruby Hills

For our Bright & Aromatic offering we rotate your coffee destination every three months to ensure you receive the freshest crops from the tastiest microlots. You will generally receive coffees from East Africa. The Great Rift Valley has the perfect terroir and varietals to produce complex coffees, with nuanced flavours, bright acidity and clean body. Often the flavour profiles are fruity, floral and tropical.

Bright & Aromatic

For our Roasters Choice Decaf offering we look to find high quality coffees that have been cared for during farming and decaffeination processes, allowing for the coffees natural characteristics to shine through, giving each coffee the same flavour and aroma qualities you find in caffeinated coffees. Our decaf offerings are full of complexity and structure which some decaffeinated coffees do not possess as they are often not given the time or attention they deserve.

Roaster’s Choice Decaf

For our Roasters Choice Espresso offering we combine coffees from different origins around the world to achieve a unique expression of flavour, acidity, and body. Some blends are borne out of experimentation, while others are the fulfilment of a desired flavour profile. The unison of each coffees diverse flavour and characteristics creates an enhanced taste experience those individual coffees could not create. It’s the harmony of exceptional coffee, roast mastery, and a lot of experience that leads to a well-balanced, complex, and often exceptional beverage.

Roaster's Choice Seasonal Espresso

For our Rich & Chocolatey offering we rotate your coffee destination every three months to ensure you receive the freshest coffee from the tastiest microlots. You will generally receive coffees from the Americas. South America has the terroir and varietals to produce full bodied coffees, with rich chocolatey flavours that are well balanced with sweet notes of caramel and nuts and often with subtle citrus acidity.

Rich & Chocolatey

Our latest Limited Edition coffee comes from Shyira situated in Nyabihu region of Rwanda.

“Delicate aroma of pomelo is followed with a distinct brightness of white grape, blueberry and crisp red apple acidity with honeysuckle bringing sweetness and balance as it cools, a truly unique style and tasting coffee from Rwanda” David, Coffee Roaster

Muraho Trading Company built their ‘little baby’ Shyira in 2017 after huge success in neighbouring districts, they hoped to expand their regional flavour profiles in a truly unique area  of Rwanda, whilst having a positive impact in the local community and the health and well being of its farmers.

The small scale size of Shyira is a deliberate choice to allow the station to focus on specialist and niche micro-lot for sale as single origins in European markets. The washing station receives cherries from neighbouring farms as high as 2400 masl which is amongst the highest grown in Rwanda. The weather conditions, soil type and the high-altitude makes for an ideal setting for high-quality coffee production and processing.

Rwanda Shyira

Our London Fields Range is a range of ethically sourced coffees from distinctive growing regions around the world. Each coffee brings an individuality and uniqueness that is truly representative of their natural origins flavours and aromas.  Our Honduras filter is meticulously small batched roasted for the caramel and nutty sweetness and velvety body to stand out.

This specialty single origin Arabica coffee from the rich volcanic and fertile soil of La Pez, a famous coffee growing region in South Honduras. Comsa and manager Rodolpho have a moral commitment to social and environmental sustainability with responsible organic practices and expert tree management that allows humans, nature and coffee to all flourish harmoniously. The diversity of planted trees creates shade for the coffee plants which promotes slower and more balanced filling and uniform ripening of the coffee cherry. The trees also releases valuable nutrients and minerals into the soil, allowing for increased amounts of water and organic properties to be readily available to the coffee plants growth, intensifying the development of body, flavours and aromas, all of which results in a distinct and improved quality of coffee. 

London Fields Honduras

Our latest Limited Release coffee comes from Uraga Woreda situated in the Guji region of Ethiopia. Wosasa is the name of a sub kebele in the Raro Nensebo kebele, a sub kebele is a village within a bigger municipality. The lot takes its name from the village where the twenty-five farmers that contributed to this lot live with their families, all of whom are growing the Gibirrina and Serto variety that are locally selected varietals for their high disease resistant qualities. Farmers grow their coffees under the shade of indigenous trees, surrounded by rich loam soil, with the average producer owning 3.5 hectares of land around Wosasa.

All the local farmers are trained in agronomy and post-harvest practices by the “King of Guji”, Ture Waji, who as well as mentoring the farmers is also running the drying stations. What is unique about how these drying stations are managed, including Wosasa, is how the drying beds are organised. Each day lot is tracked with a tag and kept separate from others,
with each tag listing the specific delivery date, start date of drying and relative moisture content readings for each day. This attention to detail ensures a slow and even drying process maximising the quality and longevity of the coffee.

Coffee production in Ethiopia is both a labour of love and an important source of income. The crop is embedded deep within the nation’s culture and economy. The industry, directly and indirectly, employs up to 20% of Ethiopia’s 100 million population and around 400,000 hectares area of Ethiopia is under coffee cultivation, of which most coffee plants are known to be wild varietals and plants. In 2020, Ethiopia was the fifth largest producer of coffee and produced approximately 400,000 tonnes of green coffee, of which almost 50% was consumed domestically. This lack of exporting stems from Ethiopian’s passion and devotion to honouring ancient traditions of roasting, preparing, and drinking their exquisite coffee socially.

Ethiopia Wosasa

Our latest Limited Release coffee comes from Guatemala and Miguel Gonzalez who owns Finca Santa Clara, a small-scale farm located in San Pedro Necta in Huehuetenango.

Miguel grows his coffee at 1600 meters above sea level amongst the highest mountain ranges in Central America, where the limestone soil has high pH levels. The regions climate is unique as thermal hot masses of air coming down from the Gulf of Mexico mix with the cooler air that descends from the Cuchumatanes mountain range. This mixture of air creates a perfect microclimate allowing the coffee to grow at high altitudes without being affected by frost damage. The altitude, climate and soil enable the slow development of the coffee’s flavour and contributes to the sparkling acidity and complexity this coffee showcases.

He processes his coffee using traditional machinery and works hand in hand with three employees on his farm, who assist him throughout the harvest which is from January to April. Miguel pulps his cherries to remove the skin and ferments them in tanks for 24 hours. What remains after fermentation is wet parchment coffee which is then dried on concrete patios and raised beds. Miguel’s plans for the next harvest are to continue focusing on the production of high-quality coffees, increasing his yields whilst offering a consistent improvement on quality to the roasters who buy his offerings.

Guatemala Santa Clara

"This is the first time we've bought a microlot from Roberto & Finca Liquidambar, and with notes of complex sweet honey, a smooth velvet mouthfeel and boozy undertones, it's safe to say we are already looking forward to next years coffee!"

Our latest Limited Edition coffee comes from Finca Liquidambar, located 1,550 meters above sea level and cultivated by producer Roberto Gonzales and his Carrillo family for more than a century.

The climatic conditions, precipitation, temperature and intensity of the sun are the best for growing coffee on Roberto’s farm, so the plants are grown under total or partial exposure to the sun. Once harvested, Roberto processes his cherries using Anaerobic Fermentation, an innovative processing method where the cherries are placed in an airtight tank to isolate the oxygen and enhance the controlled fermentation for 25-30 hours. A chemical reaction occurs during this period where yeast, bacteria and other microorganisms combine to break down and decompose the coffee’s sugars, creating newly formed acids that give the coffee its complex flavours and aromas.

This process must be done very carefully paying attention to the cherry selection, cleaning, correct humidity and temperature inside and outside the barrels. Controlling the time is vital to the coffee so that it is not over-fermented, which can ruin the coffee.

Honduras Liquidambar Limited Release

"With standards of cultivation so high, every bag that leaves Ndundu is of impeccable quality. Notes of raspberry, blackberry, grapefruit and a sparkling lime acidity creates a wonderful balance of juicy summer fruits and citrus acidity."

Our latest Limited Release coffee comes from The Ndundu Factory situated in the Kiganjo region and among the Central Highlands of Kenya.

Ndundu is well known for maintaining extremely high standards regarding coffee cultivation. The Cooperative is required to purchase all seeds from the Kenya Coffee Research Institution and even employ a specific, ‘Cherry Clerk’, during harvest season to inspect all cherry deliveries are of the highest standards and fit for processing. The Cherry Clerk must keep meticulous records of the quality and quantity of cherries being delivered to the mill every day, and from every smallholder, to maintain fair standards of pay. Any under ripe or damaged cherries will be rejected by the clerk and sent home with the farmer to be dried further until the end of harvest and sold as ‘Mbuni’, natural process coffee that is lower quality.

This incentive to only deliver the best quality cherries that each farmer has harvested continues to improve the standard of coffee coming from Ndundu, every year. This in turn incentives us, the roasters, to continue pushing and improving upon our knowledge and skills as best we can, to honour the incredible hard work that goes into every single bag of coffee you buy.

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Coffee Roasts

Ethiopia Wosasa

Guatemala Santa Clara

Honduras Liquidambar Limited Release

Kenya Ndundu AA Limited Release

London Fields D. R. Congo

London Fields Honduras

London Fields Peru

London Fields Roaster’s Choice

Roaster's Choice Seasonal Espresso

Roaster’s Choice Decaf

Coffee archive

Bright & Aromatic

Colombia Buesaco Cherry

Colombia Los Naranjos

Honduras

Myanmar Ruby Hills

Rich & Chocolatey

Rwanda Shyira

New Coffee Review