This farm, headed up by Diafanor Ruiz, produces a wide range of coffees. From traditional washed coffees through to natural and honey processed, Mr Ruiz is always keen to develop the offering. He also experiments with alternative fermentation and drying techniques, whilst also working hard on sustainability.

All of this pushes the quality of the coffees up and we're chuffed to bring you this traditionally washed processed coffee.

The finished product is a classic Colombian - it's juicy and sweet with a great mouthfeel. We taste citrus fruits and cherry, with a finish of sweet peach

Region: Quindio, Western Central
Varietal: Castillo, tabi, cenicafe 1

La Promesa

New pushes boundaries. It is thinking differently about what has come before and never settling for the ordinary.

At NewGround this is at the heart of everything we do. From our ethically sourced high-grade coffee, carefully selected from small-scale farms around the world, to our state-of-the-art facilities where we expertly roast each batch to reveal new exciting flavours every time.

But we believe coffee can go beyond the cup and can be used as a catalyst for change right here in our very own communities. This is why we use our business to create work and training opportunities for ex-offenders across the UK, giving some of the most overlooked people in society a new beginning.

NewGround Coffee

Huila has become a major producer of incredible coffee from Colombia. Its coffees have gained a very high reputation both inside and outside Colombia and has gained the Colombian Cup of Excellence award repeatedly.

This exceptional decaf uses a natural solvent to extract the caffeine, made from sugarcane, blackberries, beets and sometimes grapes. Once the beans are free from caffeine, they are coated in a natural wax, which retains the moisture, flavour, aroma and fragrance, leaving you with an incredible single origin, which is no way effected by the decaffeination process. After the cherries are carefully hand-selected for peak ripeness, they are brought down from the cafetal, weighed on site, and processed in the traditional manner most common throughout Colombia. The cherries are pulped and then fermented in tanks for a period spanning 20-30 hours. After fermentation, the beans are washed and put out to dry on raised beds for 20-30 days.

Region: Huila
Varietal: Colombia, Caturra, Castillo, Tabi

Azahar - Decaf

This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees.

Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged.

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since.

Mweiga

"Every day, once a day, give yourself a present. Don’t plan it, don’t wait for it, just let it happen. It could be a new shirt at the men's store, a catnap in your office chair or two cups of good, hot, black coffee."

Special Agent Dale Cooper, 1990

This Damn Fine coffee is a collaboration between coffee roasters NewGround and music producer mtbrd, to celebrate the rebranding at NewGround and the new album Damn Fine by mtbrd.

This blend is best enjoyed whilst listening to Damn Fine. With this purchase, you'll get a free digital album download.

Varietal: Timor Hybrid/Typica & Heirloom

Damn Fine

Cerrado Mineiro is a large region in the state of Minas Gerais in south-eastern Brazil. The region’s farms sit between 800 and 1,300 masl., and are predominantly flat. There are well-defined seasons which means cherries typically ripen at the same time. These two factors combined means farms favour mechanised harvesting. It is also the first region in Brazil to receive protected Designation of Origin status, meaning coffee labelled “Cerrado” has to actually come from Cerrado.

Bringing the dream of producing food on a large scale, Inácio Carlos Urban became one of the largest agricultural producers in the country and today along with his sons, members of the second generation, presents its brand. He won 2nd place in the Rainforest/Imaflora contest in natural category and also the 3rd place in the contest of V Region of the Cerrado Mineiro in the natural category as well.

Region: Carrado de Mineiro
Varietal: Yellow Catuai

Monte Carmelo

The Zukuka Bora Coffee Project was set up to support the people of Mt Elgon in many different ways. While coffee farmers are at the heart of the project, the profits from the project are used to support their partner NGO - JENGA Community Development.

JENGA have been working in the Mt Elgon area for more than 15 years, and had laid much of the groundwork to be able to build relationships with farmers and their communities. JENGA operate a range of projects - including education sponsorship, clean water schemes, savings groups, health promotion and training, and wider farming support.

It's why we love to be so closely linked to their work!

This washed coffee is juicy and bright with a beautiful balance.

Region: Bukhankawa, Elgon Heights
Varietal: SL14

Zukuka Bora

This is a honey processed lot, relatively unheard of for Kenyan coffee. Ripe cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then de-pulped to remove the majority of the fruit, whilst retaining the sugary mucilage on the outside of the bean.

The coffee is then placed straight onto raised African beds to dry in the sun. The parchment must be consistently turned to prevent over-fermentation, mould, or the clumping from the sugars drying on the bean.

After the parchment reaches its optimum moisture content of 12.5% it is rested in a cool, dry environment prior to secondary processing (hulling, grading and hand-picking).

Region: Kiambu
Varietal: SL34

AB Gulmarg

Big House is our big blend which rolls with the seasons.

This juicy coffee is the foundation to start your day. With great balance and medium complexity, it's the perfect wake-up.

Our current blend consists of a smooth nutty Brazilian, a juicy and sweet coffee from Colombia, and a special natural Ugandan from the Zukuka Bora Coffee Project. This was set up to support the people of Mt Elgon in many different ways. It's why we love to be so closely linked to their work!

The resulting cup is smooth, sweet and really interesting.



Big House

Don’t know what to think of this country mix. Is this a coming thing to see in specialities?

Our first ever offering from East Timor, in conjunction with Karst Organics.

Working together with East Timorese farmers and roasters, there is a common goal to share the incredible taste of speciality Timorese coffee and put East Timor on the coffee map. 

This incredible fully washed coffee has been organically grown to the highest standard at an altitude of 1800-1900msl and gives you an amazingly complex, sweet and delicate coffee. Think stewed plum, apple and an amazing honey sweetness.

Training and support surrounding coffee processing and rehabilitation has been provided by Karst Organics, who ensure that the farmers have the right facilities and means to produce coffee of the highest grade. They facilitate a more sustainable and consistent model of income for the farmers and their local communities.

Region: Letafoho
Varietal: Timor Hybrid/Typica

Eratoi

El Mirador

East Timor - Hatuhei

Luminary Blend

Buku

THERE’S A REASON WHY GOOD BRAZILIAN COFFEE SELLS SO WELL… IT’S AN ORIGIN KNOWN FOR IT’S CHOCOLATEY AND NUTTY COFFEE AND ONE WHICH IS EASY TO DRINK WITH OR WITHOUT MILK.

Coffee has been grown in Brazil for almost 3 centuries now. We love show-casing Brazilian coffee all year round and Mug Shot will always deliver those tasty chocolate and nut flavours we all love so much!

If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait…

Mug Shot

Sidamo - Decaf

David Rubanzangabo set up the Huye Mountain washing station in 2011, and since become a stand out station not just for the incredible coffees.

 

Huye Mountain washing station provides benefits for the 1,300+ smallholder farmers who process their cherry there. 

 

David really goes above and beyond the norm - giving access to health insurance, micro-loans and help with school fees to the farmers he works alongside. Coupled with the high altitude, it means Huye Mountain will continue to thrive and produce more incredible coffees like this in the future.

Huye Mountain

Mr. Pablo Guerrero was the first to introduce coffee to the Tangua area outside of the city of Pasto in the year 2000. Hacienda El Obraje has been in Pablo’s family for many years and originally produced wheat and other grains. 

By 2009, he had built a facility to process his own coffee and entered into the specialty coffee market. Planting coffee was initially risky because he was unsure how productive coffee would be at such a high elevation, but the coffee trees flourished and now others are following in his footsteps.

The climate and terrain of Obraje are major contributing factors to its coffee’s unique cup profile.

El Obraje

Coko washing station is located in the highest parts of the Gakenke District and run by the small, mainly female Twongerekawa Coko cooperative society. It was set up in 2010 with objectives of increasing the quality of Rwandan coffee, and supporting members and coffee farmers in the region.

The beans are fully washed and double fermented: all coffee is hand picked, depulped, dry fermented for 12 hours, then wet fermented (18 hours), washed with mountain water, shade dried, then sun dried on raised beds.

Coffee from Coko is from an unusually high altitude (2000+ masl), resulting in slowly ripened, juicy beans that have both a typically Rwandan black tea-like finish and sweet taste notes of ripe citrus - like a fine champagne. 

Coko

SEVEN PRODUCERS CONTRIBUTED TO THIS LOT RANGE ACROSS 4 MUNICIPALITIES IN THE DEPARTMENT OF HUILA: ACEVEDO, PALESTINA, PITALITO AND TIMANA.

The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods.

The decaffeination agent for this coffee is a natural extract distilled from sugarcane, blackberries, beets or sometimes grapes. After this, the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee. The resulting cup is sweet and well-rounded.

Decaf

“Java” has become synonymous with coffee. The link between Java and coffee goes back to the late 1600s when the Dutch introduced coffee to the island of Java, making it the first place outside of Ethiopia and Arabia where coffee was cultivated.

Records show that the first coffee seeds were planted by the Dutch Governor in Batavia (now Jakarta) in 1696!

Over 300 years on, red ripe cherries are hand selected and then floated in a water tank to further select the highest quality cherries by density. The cherries are then dried in the sun on raised beds for an average of 25 days.

This is a juicy and tropical cup which is fast becoming a NewGround favourite! As usual, if you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can't wait...

Sunda Hejo

El Bombo is a small farmers association, constituted 2 years ago but growing under organic practices for 15 years now. Located in Bombo village in Pitalito (South Huila), Asobombo is committed to sustainability, organic farming and high differentiation of coffee.

The region of Pitalito is the largest producer of coffee in Colombia. Known for its highlands and favourable climate, the region has produced multiple cup of excellence winners and is recognised worldwide for its high quality production. With its high altitude and rich volcanic soils, Pitalito coffees are characterised by a distinct acidity with notes of stone fruit, chocolate and caramel.

If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can't wait...

El Bombo

Banko Gotiti is a classic! We were lucky to get a small quanitity this year as it's always in such high demand.

Shade grown, ripe cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are dried in the sun on raised African beds for approximately 12 - 15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.

Banko Gotiti is in the Yirgacheffe district in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup.

As usual, if you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can't wait...

NewGround Coffee

3.4

NewGround Coffee

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Banko Gotiti

Big House

Decaf

East Timor - Hatuhei

El Bombo

El Mirador

Jingle Beans

Luminary Blend

Mug Shot

Sunda Hejo

Coffee archive

AB Gulmarg

Azahar - Decaf

Buku

Coko

Damn Fine

El Obraje

Eratoi

Huye Mountain

La Promesa

Monte Carmelo

Mweiga

Sidamo - Decaf

Zukuka Bora

New Coffee Review