This espresso is a creamy, full-bodied coffee. Expect notes of honeydew melon and floral honey combined with a smooth buttery mouthfeel.

La Capilla Espresso

Notes is a collection of coffee shops and bars serving Notes speciality coffee, craft beers, well-chosen wines and classic cocktails, all with a signature Notes twist. We offer delicious seasonally-inspired food throughout the day, to eat in or takeaway. 

Notes Coffee Roasters

Finca Tacu has notes of chocolate and a pomelo, zesty acidity. A full-bodied coffee with a caramel sweetness, which makes for a very complex, delicious filter coffee.

Finca Tacu

El Tambo Decaf

Aramosa is a crossbreed between Coffea Arabica and Coffea Racemosa (which is a non-commercial coffea species). Breeding these species resulted in a plant with higher resistance to draughts and to the leaf miner insect. Basically, Aramosa inherited a few resistances from Racemosa while maintaining the great drink quality of Arabica.

The seeds arrived in Daterra farm in partnership with the Agronomic Institute of Campinas, which is a reference in coffee research. Daterra planted the first Aramosa variety on their genetic experimentation field – an area 100% dedicated to testing and researching new and uncommon varietals with currently over 100 varietals under test. On their very first harvesting, a very grateful surprise – the beans made super flowery and sweet drinks. Because of its great quality, Daterra gradually expanded their Aramosa areas and experimented with its processing. This coffee has less caffeine content than regular arabica beans – around 0.7% of caffeine.

Producer: Daterra farm
Variety: Aramosa

Aramosa

La Pampa Wholebeans

Ninho D’Águia is a sweet and balanced Brazilian coffee. From the high mountains in Minas Gerais state, this late harvest natural coffee has notes of milk chocolate, almond butter, raisins and praline, perfect for espresso based drinks. 

Producer: 5 Small Holders
Variety: Castillo & Colombia

Ninho D'Águia Espresso

Los Naranjos is a sweet and balanced Colombian coffee. From the high mountains in Antioquia, this washed coffee has notes of black cherry, dark chocolate and molasses.

Producer: Elkin Raúl Urrego Uribe
Variety: Caturra "Chiroso"

Los Naranjos

Producer: 5 small coffee holders
Variety: Castillo & Colombia

Colombia Nespresso Compatible Capsules

Monte Cristo is a delicious coffee that has notes of dark chocolate with a big chewy body and sweet aftertaste. Combined with milk, this coffee tastes like praline and rich macadamia nut with milk chocolate finish.

Monte Cristo Espresso

Producer: Jaime Mauricio
Variety: Parainema

Espresso Nespresso Compatible Capsules

With floral and cocoa butter aromas, this exotic coffee variety from the high mountains of Colombia has notes of fresh peaches and a delicate honey sweetness.

El Zafiro

La Capilla is a juicy coffee with sparkling acidity. From the high mountains in Peru, this coffee has notes of floral honey and cocoa. Expect a lingering strawberry acidity.

La Capilla Lot#2

Laurina is variety origininally from Réunion Island, French Department, Formerly known as “Bourbon Island”, it was there that the famous cultivar of the same name emerged in the eighteenth century.

The caffeine content in the seeds ranges from 0.4% to 0.75%, almost half of the 1.2% to 1.6% common in other arabic cultivars.

The low caffeine content makes the plants very delicate, making cultivation difficult and
complex, requiring a lot of agility and care in processing and milling.

The combination of delicacy, rarity, fragility and drink quality make Bourbon
Pointu (Laurina) one of the most expensive coffees in the world.

Producer: Daterra farm
Variety: Laurina

Laurina

Cachoeirinha is one of the FAF (Fazenda Ambiental Fortaleza) associated farms. This espresso has notes of cocoa, hazelnuts and caramel with a big chewy body and a sweet aftertaste.

Cachoeirinha Espresso

Ha. I also thought that was a washed coffee. 

It just my personal opinion and can't be ovjective because I mostly drink Ethiopian beans for espresso so comparing to my daily here is a huge gap in taste

Kangocho is a delicious and complex filter coffee. With an aroma of sugar cane and floral. Expect notes of hibiscus and red currant with a mellow and sweet mouthfeel and a taste of vanilla.

Kangocho AA

Black Label is our collection of coffees from test roastings and green beans surplus we have previously offered on our stores and webshop.

Those coffees are too good to waste, so we have created Black Label for those who drinks a lot of coffee.

This is ideal for filter coffee, but there is no rules if you want to experiment it as an espresso too.

Black Label

With sweet aromas, this exotic coffee from the high mountains of Colombia has notes of forest berries and hibiscus with a pronounced caramel sweetness.

The Farmer
Edison Tucanes has been cultivating coffee for the last nine years, at the beginning producing coffee without any experience or knowledge. Only four years ago, he learned that Geisha variety had good attributes and a cupping profile with notes that stand out for the consumer then he decided to partnership with BANEXPORT, one of our export allies in Colombia to learn about farming and processing Speciality coffee.

Washed Process
During harvest season, the workers are well-paid in order to pick only the ripe bean, the coffee floater (unripe coffee) removal process has been implemented, and we have used African beds to dry the cherries, the quality of La Joya coffee has improved a lot compared to previous years. Also, they have implemented the usage of a refractometer to read the content os sugar in the coffee cherry to achieve a more accurate harvest. The drying stage takes more time on African beds, but the slow process of drying the coffee has been rewarded on the quality of the coffees.

La Joya

Bolivia is an iconic coffee producer country, this honey processed coffee is one of the greatest coffees from Samaipata, a new coffee region producer.

Producer: Pedro Rodriguez
Variety: Caturra

ABOUT EL FUERTE

A Brave Gamble
In 2012 Pedro Rodriguez decided to explore and develop a new coffee terroir from a different part of Bolivia, Samaiapata is not a region of coffee production, closer to Santa Cruz the region is well-known to produce rice, timber and natural gas, speciality coffee is a new opportunity to Rodriguez family and to local farmers.

Finca El Fuerte was the first farm established by Pedro to experiment and develop coffee in the region, Samaiapata has a good climate condition, altitude and soil, to produce high-quality coffees, this farm is located at the edge of the Amboro National Park, 20km east from Samaipata.

With the help of an agronomist, Rodriguez family were able to find a strategic location with the perfect weather where they also decided to establish their second wet mill in Bolivia and the first in that area. Finca El Fuerte was the first of few other farms they have established in the region, all the coffee from the other farms in Samaiapata is processed in El Fuerte.

El Fuerte

With sweet aromas, this exotic coffee from the high mountains of Colombia has notes of caramel, milk chocolate and forest berries.

Producer: Edison Alexander Cuasapud
Variety: GEISHA

The Farmer
Edison Tucanes has been cultivating coffee for the last nine years, at the beginning producing coffee without any experience or knowledge. Only four years ago, he learned that Geisha variety had good attributes and a cupping profile with notes that stand out for the consumer then he decided to partnership with BANEXPORT, one of our export allies in Colombia to learn about farming and processing Speciality coffee.

Washed Process
During harvest season, the workers are well-paid in order to pick only the ripe bean, the coffee floater (unripe coffee) removal process has been implemented, and we have used African beds to dry the cherries, the quality of La Joya coffee has improved a lot compared to previous years. Also, they have implemented the usage of a refractometer to read the content os sugar in the coffee cherry to achieve a more accurate harvest. The drying stage takes more time on African beds, but the slow process of drying the coffee has been rewarded on the quality of the coffees.

La Joya Espresso

Black Label Nespresso Compatible Pods

Fazenda Cachoeira

Espresso DECAF Nespresso Compatible Pods

Marcos Makoto Espresso

Blackwall Estate Espresso

La Plata Decaf

Sitio Canaa

Pa-O Village

We have choose one of the most popular coffees we had recently on our web store, a natural anaerobic process Honduran coffee, Finca El Playon to turn into instant coffee.

With this progressive natural coffee process you can expect tasting notes of strawberry, chocolate and brown sugar.

Finca El Playon

Created in partnership with speciality instant coffee company Voila, every cup is meticulously hand-crafted from the best Notes coffees. Voila have perfected the technology, preserving the quality from farm to cup. You will be blown away by the quality and flavour in every cup - just add water!

Fazenda Um

Finca David

 A succulent Brazilian from our friends at Daterra, an acclaimed coffee grower and producer with sustainability at the heart of their business model. They were the first climate-friendly farm in South America to meet the Sustainable Agriculture Network’s Climate Module. They continue to work with the land to research and continuously innovate, relying on science, technology and lots of passion to protect and improve the land that provides for them.

Sweet Collection

Say hello to the first coffee we've sourced from Yemen!

This tasty varietal comes from the Haraz region of Yemen, some 1900-plus metres above sea level, where the coffee terraces are nestled between the mountains and the clouds. The farming village boasts more than 4000 trees and each cherry is hand-picked and slow dried in raised beds.

Badiat Al Ashiq

Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.

In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage.

When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.

This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure. One downside of this process is that since the pores of the seed are opened up through steaming, the coffee does tend to age more quickly (both as roasted and green) than our regular offerings. You may even see the occasional "sweat" on the roasted bean within several days of roast. In non-decaffeinated coffee, this typically occurs many more days after roast.

Notes Coffee Roasters

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Notes Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Badiat Al Ashiq

Black Label

Black Label Nespresso Compatible Pods

Blackwall Estate Espresso

Dambi Uddo

El Fuerte

Espresso DECAF Nespresso Compatible Pods

Espresso Nespresso Compatible Capsules

Huila Decaf

Kello Haru #2

Monte Cristo

Pa'O Villages

Coffee archive

Aramosa

Cachoeirinha Espresso

Colombia Nespresso Compatible Capsules

El Tambo Decaf

El Zafiro

Fazenda Cachoeira

Fazenda Um

Finca David

Finca El Playon

Finca Tacu

Kangocho AA

La Capilla Espresso

La Capilla Lot#2

La Joya

La Joya Espresso

La Pampa Wholebeans

La Plata Decaf

Laurina

Los Naranjos

Marcos Makoto Espresso

Monte Cristo Espresso

Ninho D'Águia Espresso

Pa-O Village

Sitio Canaa

Sweet Collection

New Coffee Review