Sourced and roasted with consistency and accessibility in mind, the Daily Blend is a progressive response and reboot of the traditional classic coffee. Sweet and clean with a low acidity, this is the blend that you will find us brewing at home and enjoying in Caravans restaurants after dinner.

The Daily’s signature flavour profile of dark chocolate, brown sugar and praline is achieved through a seasonal rotation of fresh crop coffees that steadily flow through our roastery. Each lot selected for the blend has been rigorously tested by our roasters, buyers and QC team, several times over before making it into your grinders and your cup. This careful and methodical approach ensures that with each new addition to the blend, consistency and quality is never sacrificed.

This latest iteration of the Daily sees the addition of a naturally processed Brazilian coffee; a blend made up from farms in the Mantiqueira de Minas region. The combination of Brazil and Guatemala brings some seriously heavyweight chocolate, caramel and nut flavours to the blend, which find their perfect foil in the spicy, complex and rich pairing of Kenya and Sumatra. Low acidity, thick-bodied, fantastic with milk & suitable for all-day drinking.

The Daily

Specialty coffee roaster, sourcing the finest beans from around the world, roasting in London, supplying mighty fine craft coffee wholesale, retail and online.

Caravan Coffee Roasters

Decaffeinated in-country in Colombia using coffee from the El Carmen cooperative with whom Caravan have enjoyed a long-standing relationship. Using a byproduct of sugarcane fermentation to selectively dissolve and remove caffeine from the green coffee, this decaf lot is clean, sweet, fresh and delightfully tasty.

Beginning life as a washed process lot of Caturra & Castillo varietals, grown by over 300 smallholder farmers in the Huila region of Colombia, this coffee is a superlative example of our mission to redefine the standards of decaf. Caravan and the El Carmen cooperative are disrupting the traditional ideas that decaf drinkers do not deserve better, overturning the tyranny of lower-grade, past crop and dark roasted coffees without pleasant taste qualities.

Often described as the ‘natural process’ decaf, sugarcane decaf uses ethyl-acetate as a selective solvent to remove caffeine from the green coffee. Ethyl-acetate is naturally occurring organic compound produced by the fermentation of fruits, most often found in ripe bananas.

El Carmen Sugarcane Decaf

Businde washing station serves a community of over 650 farmers who belong to the indigenous Twa people, a minority group making up just 1% of Burundi’s population. Premiums from the sale of high-quality coffee form an integral part of the economy for the Twa. This washed lot, with its shorter fermentation alongside stringent density grading, presents crisp, fresh fruit notes – sweet black cherry, mirabelle plums and Madagascar vanilla, with a subtle lady grey tea florality and an intense sweetness that reminds us of red gummy sweets.


Our second and final release from Burundi for the season sees us revisit the Businde washing station, juxtaposing the previous naturally processed lot with a fully washed coffee. Working with long-time CCR partners Raw Material and their local partner Matraco Coffee allows us to support a pricing structure that ensures the farmers are paid a quality-based premium significantly over the commercial rate. Expect to find a crisp, squeaky clean and floral coffee that abounds with fresh fruit characteristics, indicative of top quality processing.

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Comparing and contrasting processing methods from a single washing station is always an exciting prospect, allowing us to tease out the nuances of terroir and how this can be enhanced through the various steps of preparation. Following the stunning naturally processed lot from the Businde station (offered as a single origin espresso), we have a delicate, bright and complex washed coffee. We find a clear thread of commonality between the two: the natural lot showed tropical fruit notes underpinned by funky, fermented fruit characteristics, but the washed lot, however, contrasts this with crisper, fresher fruit notes.

To achieve this quality, the coffee is first floated in water to remove any under-ripe cherries. The riper cherries, which are denser and heavier, are then fed into a pulping machine, which separates the seed of the cherry from the skin and fruit. The seeds are soaked in a tank of water for 12-18 hours, allowing the local microflora to digest and loosen the last remaining bits of fruit attached to the beans. This short fermentation unlocks a crisp and bright acidity, the result of a complex interplay of microbial and enzymatic chemistry.

To finish the processing, the real ace up the sleeve is the use of grading channels, a practice widely confined to East Africa. The coffee is released from the tank into long winding channels, gently sloped with a steady stream of fresh water which washes and cleans the beans. By brushing and scrubbing them against the flow of the water, there is a further stage of density separation – the lighter, lower quality floating down the channel whilst the top quality denser beans remains sunk near the top. This allows the station to capture the maximum value for its coffee – separating lots into the top, medium and commercial grades to achieve the best price point for each. This value is fed back into the local economy with significant premiums paid to the farmers who contribute cherry to the Businde station.

Businde Washed

The Market Blend has been our signature espresso blend for a number of years now. Blended exclusively with coffees that we’ve sourced at origin with producers with whom we enjoy an open, active relationship with, the aim has always been to showcase high quality, in season coffees, with a clear and traceable provenance. 

At any given time throughout the year you can expect the Market Blend to consistently deliver intensely sweet notes alongside a light, bright, zesty acidity. Regular shipments of fresh green coffee year round help maintain our signature flavor profile and regular feature the best lots that we can source from East Africa, Central and South America.

Market Blend

Mighty fine craft coffee since 2010! Our 10th birthday Special BRÜ is a testament to our epic 10-year journey sourcing delicious, sustainable and ethical coffees from around the world. To celebrate 10 years of Caravan Coffee Roasters, we’ve hidden ten tin tickets in our Special BRÜ bags − find one, and you’ll win free coffee for a year!

The fall 2020 version of our signature filter blend holds a proverbial torch against the waning days of sunlight, offering bright fruit and citrus notes, balanced out by a chewy, cake-like sweetness. This newest blend features coffee from two opposite ends of the globe, with surprisingly

The other half comes from producer Estela Domingo, who lives in Huehuetenango, in the northwest of Guatemala. Estela is a second-generation coffee farmer, and her farm Yulimox (Translating in the local Popti language as “Inside the Mountain”) sits in the volcanic region of Huehuetenango, Guatemala. By picking only ripe cherries and using intentioned practices during processing and drying, Estela ensures that the inherent qualities of the Huehue terroir and her hard work in maintaining the farm are fully expressed in her coffee.


At the Businde Washing Station, in the highlands of Kayanza, the minority Twa people delivery cherry throughout harvest season, paid a first payment in cash on delivery. In typical fashion for East African farmers, a second payment made at the end of the harvest, comprised from the quality premiums the coffee received. This system e

Special BRU V45

Started in December 2016 with the help of almost 400 Kickstarter backers, the goal of Finca El Fénix has always been to create a sustainable and accessible community wet mill for the farmers in and around the town of Calarcá, Colombia. This summer marks the first full harvest from the farm’s young coffee trees, all of them rare and experimental varietals, which formed the backbone of the Kickstarter project. This Pink Bourbon release is the first of eight lots Caravan sponsored to support the project. Each bag comes with a limited release booklet and El Fenix sticker!

El Fénix was founded by Raw Material, social enterprise coffee importer who are long-term partners of Caravan. Raw Material is the brainchild of New Zealand coffee pros Matt Graylee and Richard Corney, and El Fenix was the first big project ever undertaken by their now-global enterprise.

After speaking with producers in the area, Matt and Richard realised that farmers were struggling with two major issues: variable pricing, based on the commodity price of coffee, and the high cost of processing. These two factors led to a cycle of debt and low quality coffee which destabilised the local community. To address this, Raw Material started El Fénix: a farm, training facility, and a community wet mill which will pay farmers a fair and flat rate for their cherry, alongside top-quality processing, aiming to help farmer’s capture additional premiums.

To raise money to build the mill, Raw Material ran a Kickstarter campaign, where backers were able to choose from a selection of rewards: a tree planted in their name, right up to an entire lot of a rare variety. Caravan sponsored eight of these lots. This year marks our first harvest, with the Pink Bourbon kicking off our celebration of the success of El Fénix, who will open their doors to their neighbours for the first time this October.

El Fenix Pink Bourbon

Valdir Mansk’s farm Sitio Alto Santa Joana is nestled in the mountains of Espirito Santo, a region that defies the traditional expectations of Brazilian coffee. This pulped natural lot has a bright, juicy and complex acidity that abounds with citrus and red fruit notes, rounded off by a creamy body reminiscent of almond butter and dulce de leche.

Located on the east coast of Brazil, the mountainous region of Espirito Santo captures vast amounts of humidity from the south Atlantic ocean, with higher rainfall and chillier days and nights than would be experienced further inland. The weather patterns combined with steep, hilly topography (some of Brazil’s highest mountains are located in this region) delay the maturation of coffee cherries, allowing the development of sugars and complex acids that are the foundation of top-quality complex coffee.

But this also presents challenges – the weather and geography mean that using the traditional Brazillian methods for drying coffee (as a natural process with the cherry intact) can take up to 60 days, with frequent rain and humidity leaving problems of mould and Rio defect. As a result, the majority of coffee production in Espirito Santo is of low-grade Robusta. A revolution in technique (pulping the coffee prior to drying, using shaded patios or raised beds to ensure even airflow and protection against moisture) allowed producers in the region to take control of the drying process – unlocking some of the best coffee that Brazil has to offer.

Valdir Mansk is a third-generation coffee farmer who converted his production towards speciality grade coffee in 2010 with the purchase of a de-pulper. His 12HA farm Alto Santa Joana grows Red Bourbon and Yellow Caturra under the cooling protection of cedar shade trees, and dries his coffee on a covered patio making sure to control the drying process precisely. Bourbon and Caturra varietals are rare to find in Brazil – although possessing a high cup quality, their susceptibility to diseases such as coffee leaf rust has meant a widespread adoption of more resistant varietals such as Catuai.

Santa Joana

filter offering comes from a female producer in Huehuetenango. Maria Ramirez’s farm Finca T’zun Witz sits in the municipality of Concepción Huista. Maria's coffee has c

The arrival of fresh crop Guatemalan coffees is a celebrated event in the CCR calendar, and this season sees the return of two producers from the region of Huehuetenango who featured in our offer for the first time last year.  The first release comes from Maria Ramirez, who owns Finca T’zun Witz (Popti: “Birth of/on the Hill), which sits in the municipality of Concepción Huista. She is part of Cooperative El Sendero, a group who consistently produce exceptional coffees well above the already high bar set by Huehuetenango’s natural potential.

Mrs. Ramirez was able to buy T’zun Witz after her husband emigrated to the US, earning enough money to purchase the farm collectively. She is the first generation of her family to farm coffee, and is passing this knowledge down to her children with help from the co-op’s technical assistance team. Cooperative El Sendero was founded with the goal of improving the social and economic situation of its members and supports young producers and gender equality. With money earned partly through premiums on specialty coffee, the cooperative organizes projects and activities that contribute to the general health and prosperity of its members and the local community.

At T’zun Witz, Mrs. Ramirez grows the varieties Catuai, Caturra and Bourbon under Inga and Gravilea shade trees. She and her workers selective pick the ripest cherries with three passes over the fields during harvest. Following picking, she immediately de-pulps the coffee before leaving it in water to ferment for 36 hours. Following this long fermentation, the coffee is then cleaned with fresh water before patio drying. This period of comparatively long wet fermentation is necessitated by the cold nights of Huehuetenango, imparting a distinct fruity, berry-like tone to the coffee whilst keeping the bright and clean acidity of the washed process.

Mrs. Ramirez and T’zun Witz is a great example of why we’re so excited about Huehuetenango, one of the most unique regions in Central America. Our partnership with Primavera for the past several years, working with and meeting many talented producers, has only endeared us further as we get to know this beautiful community better. We are proud to support the Primavera Farmer Relief Effort through the sale of Mrs. Ramirez’s amazing coffee – thanks for reading, and enjoy!

Maria Ramirez

I couldn't find Caravan enjoyable for myself. Not sure why, maybe it's the roast profile

Finca Las Palomas, named after the flocks of birds which make their homes on this traditional six hectare farm, is located just outside the small town of Tarbaca in the mountains of San Jose province. The area is, like many places in Costa Rica, quite literally a paradise, with dramatic verdant hills covered in citrus and coffee trees, ribboned with natural springs which emerge from cracks in the soil.

Located deep within the agricultural heart of the country, Las Palomas is one of many farms here which go back generations, a family legacy which is becoming increasingly rare in many parts of the globe. Resplendent but remote, the region of Aserrí has struggled financially, particularly following the devastation of Hurricane Mitch in the late 90s. Specialty coffee has offered some producers in these highland cantons, or sub-provinces, a way to gain modest financial stability, using advanced processing techniques and meticulous farm management which raise the quality and price of the coffee grown here. ASOPROAAA, a local cooperative to which Las Palomas belongs, supports over 1100 producers in the region, helping to improve livelihoods and incomes by assisting with the processing and export of farmer’s coffee.

Don Jorge Monge Garbanzo and his wife Flor, the proprietors of Las Palomas, delivered these cherries to the cooperative’s washing station on the 18th of February this year. This small lot was processed the same day, with the skin of the cherry removed but the sticky fruit left intact. The coffee was laid out to dry on raised tables with the ‘honey’ still on, a process known by the same name which imparts additional fruit flavours to the final cup. Don Jorge has been an associate of the cooperative and a leader in specialty coffee for years, sharing his passion and some friendly rivalry with his brother Carlos, who owns the farm adjacent to him. 

Las Palomas

A coffee this unique could only come from one place: Ethiopia. As coffee’s birthplace the country is home to a diversity of flavours not found anywhere else on earth. The distinct terrior of each region, as well as the altitude, genetics, and advanced processing knowledge in Ethiopia mean that their coffees dominate the global specialty coffee market, winning taste competitions and gourmand accolades with unrivalled frequency.

If you’ve gotten to this text having already read the flavour notes for this coffee, you might be wondering why such creative liberties were taken (in the words of our Head of Quality: ‘blue drink? what even is that?’). While it’s true that sourcing such a wild-tasting coffee can run the risk of alienating certain palettes, we at Caravan are lovers of coffee from across its vast flavour spectrum, we couldn’t resist bringing in this lot that is practically ultraviolet.

A coffee this unique could only come from one place: Ethiopia. As coffee’s birthplace the country is home to a diversity of flavours not found anywhere else on earth. The distinct terrior of each region, as well as the altitude, genetics, and advanced processing knowledge in Ethiopia mean that their coffees dominate the global specialty coffee market, winning taste competitions and gourmand accolades with unrivaled frequency. Adding to this award winning combination, Ethiopia specializes in two different processes, having perfected both washed and natural techniques. It is exceedingly rare in coffee to find a country so confident in both, but it shouldn’t surprise anyone – Ethiopians themselves drink more than half their coffee, and love it as much or more than we do.

This particular lot comes from the Boji washing station, in the Kochere region. Washing stations in East Africa serve as collection points for local farmers to deliver and sell their cherry, but also as helpful geographical markers, since the farmers closest to the station, following common sense, will tend to deliver there. The area around the Boji washing station is one of the highest growing regions in Ethiopia, with farms all the way up to 2300 meters above sea level. The colder nights here equal slower cherry maturation, giving the trees more time to produce sugar-laden fruits which translate into sweeter and more complex beans. 

Boji Kochere

Señor Eliecer Mendez is the 77 year old owner of Finca Buena Vista, located in the department of Tomila, Colombia. Sr. Mendez has been working in coffee since he was 25, starting out on his father’s farm before taking over several years later. Through decades of hard work and careful farm management, he was able to purchase parcels of land adjacent to him, gradually growing the size of his farm and increasing his productivity. Buena Vista is now a mid-size farm by Colombian standards, growing approximately 4.5 tonnes of green coffee per year.

Sr. Mendez currently runs Finca Buena Vista with his son, who will inherit the farm when he retires. His son was originally reluctant to take over the family business, but has changed his mind since the farm started specializing in higher quality coffee. In particular, the family is excited to try new processing methods such as honeys and naturals in the years to come.

This lot was grown during the main harvest season in Tolima, in the summer and early autumn of this year. In addition to global disruption due to Covid-19, 2020 has been even more unpredictable for Colombian coffee farmers due to currency market shifts between the US Dollar and the Colombian Peso. With a better performing peso and a weaker

Eliecer Mendez

El Danubio

Risaralda

Runinya Izuba

Atsabe Natural

Gilcimar Spavier

Selecting coffees for Special Bru has always been about the relationships we build as coffee buyers. This summer's blend is composed of two parts: a fresh harvest coffee from Pedro Zacarias, a producer in Huehuetenango, Guatemala, whom we featured in 2018 and 2019. The other half comes from Edwin Burgos García’s farm Los Pozitos, based in the Jinotega department of north-central Nicaragua, where he grows Caturra, Catuaí and Java varieties. 

Special Bru

They say good things come in threes, and this summer that maxim surely applies to our latest single origin espresso, from producer Estela Domingo. This is our third year in a row buying from Mrs. Domingo, whose farm Finca Yulimox (translated in the local Popti language as “Inside the Mountain”) sits in the volcanic region of Huehuetenango, Guatemala.

Huehuetenango is perhaps the most famous coffee growing region in all of Guatemala, known for producing bright and lively acidities, stunning complexity and balanced sweetness. The cold nights in Huehue temper the speed of fermentation, allowing a rich complexity of flavour to arise whilst keeping a clean cup profile.

This year, despite Covid restrictions and the subsequent impact on labour shortages, Mrs. Domingo’s maintained her farm’s productivity and quality: no small feat for any producer. Estela and all of our Guatemalan coffees come to us via our partnership with Primavera Coffee Importers, a women-owned, Guatemalan-based company who we’ve been working with for nine years.  

By picking only ripe cherries and using intentioned practices during processing and drying, Mrs. Domingo ensures that the inherent qualities of the Huehue terroir and her hard work in maintaining the farm are fully expressed in her coffee.

Estela Domingo

Our first Ethiopian offer of 2021 has finally arrived, bringing with it those classic summer fruit flavours that we love. This lot was grown by Mrs. Desalech Mussie, who raises coffee on five and a half hectares of land in the Yirgacheffe region, alongside her husband and six children. 

Our first Ethiopian offer of 2021 has finally arrived, bringing with it those classic summer flavours we love from the birthplace of coffee. This lot was grown by Mrs. Desalech Mussie, a farmer who we are purchasing from for the first time this year. Mrs. Mussie and her family grow coffee on five and a half hectares of land in the kebele (roughly translated as ‘neighbourhood’) of Hafursa Waro, in the mountainous region of Yirgacheffe. Like most Ethiopian farmers, she raises local varieties of coffee trees - in this case Kumie, Diga, and Wilsho – genotypes exclusive to Ethiopia. Unique genetics alongside expert cultivation and processing creates flavours which are practically unheard of anywhere else, giving Ethiopia its well deserved reputation as arguably the world’s leader in coffee excellence.

Due to a complex web of historical, social and political factors, transparency and traceability in Ethiopia can be challenging. The country has literally hundreds of thousands of coffee farmers, but with an average farm size of only a half a hectare, individual farmers must typically aggregate their harvest with others to reach an exportable volume. On top of farm size, Ethiopian traditional values put the needs of their community over the individual, expressed throughout their society by strong co-operative organisations and by the concept of ‘yilugnta’ or selflessness. Many Ethiopians feel that the individual success of a person must be tempered by being community-minded, inclusive, and hospitable. These are some of the reasons that buying from individual farmers has been difficult and is still not common practice.

Mrs. Mussie, who has a larger farm by Ethiopian standards, grows enough coffee to separate into an individual lot, producing approximately 2400kg of coffee this year. Tracon Trading, an Ethiopia-based exporter, work with approximately 300 individual farmers as part of their program to promote direct-to-farmer transparency. Without their on-the-ground support, this type of relationship simply wouldn’t exist in a context like Ethiopia, so we are very grateful to Tracon and our import partners at Olam for the opportunity to work with Mrs. Mussie’s coffee.

This year, each of our Ethiopian offerings will raise money for Project Waterfall, a charity whose current project is building clean water and sanitation facilities for communities in Ethiopia. Not only is clean water a human right, it is also one of the most important protections against COVID-19. As coffee lovers, many of us look forward to Ethiopian coffee season every year. What better way to celebrate this beautiful and foundational country - coffee’s original origin - than to give back to those who live there. 

Desalech Mussie

Our latest filter release hails from El Salvador, and has been specifically selected for approachable all day drinking. Produced by Irene Gonzales on her farm in the Chalatenango department, this coffee has gentle soft fruit characteristics underpinned by a sweet chocolate milk base.

Irene took over the running of Finca Talquezalar in 2020 after the passing of her husband Alfonso. Her farm is located in the north-west of the country, bordering Honduras in a mountainous area with lush volcanic soils. The farm was named by her father-in-law, to honor his maternal village, and has been productive for over 40 years. ‘Talquezalar’ in the local Nahuatl language means ‘sweet grass’, a type of grass that thrives in a tropical climate and is known for its medicinal properties as well as its delicate fragrance.

Before taking over, she used to say to her husband “why don’t we sell the farm? It only generates losses.” Alfonso, her late husband, invested a lot of resources, time, faith, and effort to continue his family legacy. Over time, Irene’s feeling about the farm have changed and now, she cannot even think about the idea of selling the land.

As the new farm manager, she proudly continues to produce some of the finest coff­ees from the region, with her daughters Tamara and Paola. For Irene, her motivation to work with specialty co­ffee, with its extra care and investment, comes from a personal love of coffee, and pride in the abilities of her own farm and those of her neighbours. Her longterm goals are to build a legacy for her daughters, and to create jobs and better incomes for farmworkers and nearby communities.  

Irene Gonzales

The No Boundaries blend champions delicious coffee grown by women as part of our Female Producer Programme. Expect a burst of balanced acidity and plenty of sugary sweetness. Our signature filter craft coffee blend celebrates our belief that nothing connects us like sharing a table with one and all.

The latest version features coffees from two origins: Peru and Uganda, processed in the washed and natural styles, respectively. These two components complement each other perfectly, with bright and sunny flavours.

No Boundaries

Galapagos Volcanica

Wow, 150m is very low, didn't think coffee would grow at this height

Me too - Apparently due to the volcanic soil / location they've produced speciality coffee. Very few growers so it's really amazing to try this lot from Caravan 👍

Risaralda Sugarcane Decaf

Sertaozinho

This is our second year in a row offering coffee from producer Narcisa Salucio, a second generation farmer whose farm, Finca Buena Vista, is located in the town of Aldea Com, high up in the mountainous department of Huehuetenango, Guatemala. Narcisa is a member of Jovemcafe, a women’s association of about thirty members which aims to improve on-farm productivity as well as support members with non-coffee projects to increase income diversity.

Caravan Coffee Roasters

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Caravan Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Desalech Mussie

El Carmen Sugarcane Decaf

Estela Domingo

Galapagos Volcanica

Irene Gonzales

Maria Ramirez

Market Blend

Narcisa Salucio

No Boundaries

Risaralda

Risaralda Sugarcane Decaf

Sertaozinho

The Daily

Coffee archive

Atsabe Natural

Boji Kochere

Businde Washed

El Danubio

El Fenix Pink Bourbon

Eliecer Mendez

Gilcimar Spavier

Las Palomas

Runinya Izuba

Santa Joana

Special BRU V45

Special Bru

New Coffee Review