La Virgen is the brainchild of Grupo Asociativo Villa Esperanza (GAVE) in Guadalupe, Colombia. GAVE had the objective of improving their income and quality of life through the joint commercialisation of their coffee. Their coffee contributes a low acidity to Resolute, which is both chocolatey and sweet.

Santa Elena is a high-altitude farm in Santa Ana, El Salvador. The farm is owned by Fernando Lima, whose attention to detail is reflected in the vibrancy of flavour and the strong structure of the coffee, which contributes to this espresso blend.

The Huabal smallholders work across two neighbouring mountains in Peru with differing climates and soil conditions; some areas are wet and humid, whilst others are dry and hot. This diversity contributes to Resolute’s complex flavour.

Resolute

Certified B Corp roastery and shops with nationwide technical support, and training facilities in London and Cornwall.

Origin Coffee Roasters

Stronghold is our celebration of the incredible coffees that we source from Brazil and the long-standing direct trade partners that we work with there. Our roast profile for Stronghold creates a darker, more traditional roast than our other blends.

To build this blend we drew on three of our trusted long-term partners. Ricardo Barbosa is our go-to when we want to add bass toned richness. For dark sugar sweetness and chocolate notes we then look to Virgulino Muniz’ crops. São João – courtesy of Osvaldo Bachião – completes the blend with an added layer of complexity. This coffee is clean and sweet with flavours of dark sugar and chocolate. Stronghold is built to please those that want a simple, easy and intense cup. A coffee that is sweet but with no acidity. We hope you enjoy it. 

Stronghold

Celebrating the work of Virgulino Muniz, one of our trusted long-term partners in Brazil. His coffee is incredible. It has a consistent, distinct dark sugar sweetness and complex chocolate notes; A perfect showcase of Brazilian coffee.

Das Almas has been in Virgulino’s family since 1942 and visiting his farm is always a welcome experience for us. Located at 1,200 masl with mineral rich soil covering 109 hectares of rolling hills. Virgulino and his team are dedicated to environmental sustainability, with various projects currently underway. Including ecosystem preservation and raising awareness of this in the local community, along with support to a local children's care institution.

The coffee cherries are hand-picked and sun dried on raised beds or patios with their fruit fully intact. This enables the flavours of the pulp and sweetness of the mucilage to impart into the bean. 

Das Almas

La Huella translates as ‘the footprint’ in Spanish. It sits on a small plateau inside the Los Altos farm, which is at the heart of so much of what we do.

Concentrating on this little plateau means that all the coffee slowly develops a fantastically consistent profile. Having a constant climate across the whole lot means the coffee develops similar flavour compounds in each bean. This similar development creates a razor sharp flavour clarity.

Extra care is also taken when processing this coffee, involving the slow drying of the cherries in thin layers at the dry mill. The fruit is turned three times daily to ensure even drying, before being moved to African raised beds. This ensures the fruit surrounding the bean remains intact to retain the juicy body and jammy acidity that are displayed in the final cup.

La Huella natural

This year sees the continuation of our collaboration with one of our long-standing Direct Trade partners in El Salvador, Carlos Pola.

Carefully marrying modern technology with time-tested craft and intuition, Carlos and his team have an innate knowledge of the plants that grow on their cultivated hillsides surrounding Juayua.

This year, Carlos started to track every lot on the farm using unique QR codes, which would provide an exact GPS location. Using this information, he can assess how the differing environment affects the taste of the coffee.

This natural coffee came from one of our favourite lots. It’s full of sweet fruit notes and with a balanced body and acid structure, it is a fine example of the El Salvadorian terroir and artisinal expertise coming together to tell a story of the coffee’s journey.

San Antonio

La Huella translates as ‘the footprint’ in Spanish. It sits on a small plateau inside the Los Altos farm which is at the heart of so much of what we do.

By concentrating their focus on this little plateau, the ripeness of the coffee cherries can be carefully monitored, to develop a fantastic flavour profile. This plateau also benefits from a consistent climate, which means that the coffee develops similar compounds in each bean for razor-sharp clarity of flavour.

This coffee was picked and placed in water overnight to prevent fermentation. Once the coffee cherries are de-pulped, the coffee is dried and turned four times a day on black coloured polymeric material net that allowed air to pass between the ground and the coffee. The coffee is then moved to raised African beds to dry for 12 to 15 days under 50% shade until the humidity drops below 12.5%.

La Huella pulped natural

Pathfinder is roasted to highlight the incredible terroir of the coffees it contains, bringing them together to create a captivating blend.

The Cotecaga washing station is located in the Western Province of the Nyamasheke District in Rwanda; a country renowned for producing coffee with an incredibly crisp acidity, showcasing bold, fruity and jammy profiles, with a subtle floral characteristic. Cotecaga Lot 4 & 7 are a shining example of this, adding an increased vibrancy and distinct fruit character to the blend.

We have also included crops from El Salvador and Colombia to create this inherently sweet and complex blend. San Antonio, a coffee produced by our direct trader partner, Carlos Pola, provides balance to the cup whilst Cerro Azul adds a comforting, rich sweetness.

Pathfinder

Los Altos is a geographically dynamic farm composed of just over 70 hectares of rolling coffee hills at the base of Kilambé Mountain. Each time we arrive at Los Altos, we’re greeted by the workers that come together to create this incredible crop, from coffee growers to pickers. The relationship between the Mierisch family and Origin started over a decade ago and the coffee produced at their farms, especially Los Altos, has been at the core of who we are for years.

Once it’s back in the UK, the coffee is roasted to showcase the relationship between the farm and roastery by highlighting the unique markers of terroir, and imparting our identity on the final cup. This makes a coffee that is approachable, familiar and full of flavour. In the cup there is a soft acidity, full body and creamy finish with comforting notes of milk chocolate and caramel.

Los Altos

Santa Elena is owned by Fernando Lima, a long term producing partner of ours. He’s a quiet and kind man who lights up when talking about his farm. The beautiful Santa Elena farm sits high above the striking crater lake, Coatepeque, on El Salvador’s Santa Ana volcano. The farm is certified organic by BCS, a German company operating in Latin America through Mayacert.

The combination of the high altitude of the farm, rich volcanic soil and canopy shaded coffee trees creates the perfect environment for a delicious cup; slow ripening of the coffee fruit in a protected low wind environment that is full of nutrients is exactly what a great coffee needs. After nine months of growth the coffee is hand picked where it undergoes its first of five levels of sorting, selecting only the perfectly ripe cherries. Fernando’s incredible attention to detail in the processing of the coffee is reflected in the vibrancy of the flavours and the strong structure of the cup.

Santa Elena (Washed)

This coffee is decaffeinated using the all-natural carbonated water method. It’s submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This incredible process doesn’t draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled. This all takes place at CR3 in Germany.

This coffee was grown in Santa María. The small town is known for its beautiful views of the Magdalena valley. Coffee is the main economic activity in the region and for this reason, there is a statue of two coffee beans in the central park and annually, the town hosts the Speciality Coffee Fair of Santa María.

We selected this coffee due to its seasonality and sweet, chocolatey tasting notes. It’s purposely very different from our previous decaf offering, which had a brighter acidity.

Santa Maria Decaf

San Fermin is a lot built from dozens of small producers in south Tolima. Etched out of the mountains, situated in some of the most remote locations each farm is only a few hectares. Farmers must cross rivers and trek through jungles before they can load dirt bikes and carts pulled by donkeys, to get the coffee to our partners at the local warehouse.

The producers of San Fermin are a key part of who we are, and we have two ongoing projects that celebrate that relationship. Our yearly producer competition recognises these truly exceptional lots. Additionally, we have committed to purchasing a drier with our local partners, Caravela. This will save the producers having to return the coffee all the way back to their farms if it still needs some further drying, saving them extra time and effort.

San Fermin

La Huella

Las Nubes, which translates to “The Clouds” is a farm located near the base of Santa Ana Volcano. The volcano last erupted in 2006, resulting in a large amount of ash being thrown into the air. Once settled, the volcanic ash acted as a perfect natural fertiliser for growing coffee in the area.

This coffee was produced by Ernesto Lima, brother of Fernando Lima, one of our longest standing direct-trade partners. Ernesto produced this coffee using an experimental processing method called anaerobic (without air) fermentation. The coffee is left to ferment in the shade for 48 hours, which causes the mucilage on the outer coffee cherry to break down more slowly.

This method allows more of the natural sugar in the cherry to soak into the bean, resulting in tropical tasting notes of pineapple and passion fruit with a medium, rounded body and long, chocolatey finish.

Las Nubes

This coffee is decaffeinated using the all-natural carbonated water method. It's submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This incredible process doesn't draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled. This all takes place at CR3 in Germany.

This time around, we're using our classic go-to session coffee, Los Altos for our decaf. Produced in Nicaragua by our longstanding direct trade partners, The Mierisch Family, Los Altos is a sweet, comforting, no-nonsense coffee, with is a soft acidity and full body. 

Los Altos Decaf

This coffee is another crowd-pleasing natural coffee from our long-standing, direct-trade partners in Honduras, the Mierisch family.

In 2011 the Mierisch family started the project of revitalising Finca Cerro Azul in the region of the National Park Azul Meambar in Siguatepeque, Comayagua, which has demonstrated great quality results, including this extraordinary coffee, Aguacate.

The natural process behind this coffee begins with picking only the ripest cherries from the tree. The Mierisch family then remove all under-ripe cherries, a crucial step that would hinder the coffee’s quality.

The coffee is finally moved to raised beds in a greenhouse and dried for 27 days until it reached a humidity of 11%. The resulting coffee has a structured body and toffee-like finish.

Aguacate

Settled in the Andes Mountains, Tolima is the third-largest coffee region in Colombia. It’s also one of our favourites, providing consistently high-quality coffee.

Oasis was produced by Luz Mila, a mother of 4 who originally purchased a coffee farm from her savings in 2012. At the time the commercial price was very low, however, it didn’t stop Luz saving, and extraordinarily she went on to buy another farm in 2017, where she now focuses on growing only speciality coffee.

Luz carefully selected this coffee at its most prime maturity, before dry fermenting the cherries for 30 hours. Finally, they’re pulped and fermented again with the mucilage of the exterior fruit for a further 25 hours. It highlights many of the typical characteristics of washed Colombian coffee with a very juicy body and a crisp acidity in the final cup.

Oasis

Cajarana

Gakenke

Sounds delicious. Did it feel a bit too roasted due to being espresso and filter at the same time?

Not at all, it was smooth with not a hint bitterness. I’m new to the April, and am not sure I’d have had the same result with a V60!

@rachel-brodrick gotcha! def should try it out then, thank you!

Love the look of the April brewer. Might  have one add it to my collection. 

@graham-geer It’d be a niche product for Stooge to stock!

That would be great - cool product from a great roaster. Perhaps they could have some guest Coffee's to accompany it.

@graham-geer Good idea; I’ll leave the negotiations to you. 

Hurtado

Veracruz

House Espresso Capsules

Decaf Capsules

Nogales

Tres Barras

Jairo Arcila is a third-generation coffee grower in Quindio, Colombia. Jairo bought his first coffee farm, in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. 

Coffee production was incredibly profitable until 2005, when Jairo noticed a downturn and began converting his farms to grow avocado, banana, plantain and oranges. With the rise of specialty coffee, Jairo has decided to give growing coffee another chance. 

The coffee cherries are in a container purged with gas that created anaerobic environment for 24 hours. Then it is been place inside grain pro bag with no extra air flow, and submerge in water tank for 60 hrs. The environment temperature is controlled around 22’c during this process. The cherries were dried on raised bed to reach 18% moisture content and then transfer to grain pro bag again for another 50 hrs submersion in water. After second submersion, the coffee cherries are dried again to 10.5% moisture. 

Villarazo

Cerro Azul is steeped in coffee history. It has always been a coffee farm, but it was only after the Mierisch family purchased it in 2011, that its development and quality rapidly improved. They saw the great potential of Honduran coffee and wanted to share the knowledge that they had learned from their homeland Nicaragua, with another country.

This coffee was decaffeinated using the chemical- free C02 process. This process involves submerging the unroasted green coffee in warm pressurised water to open up the bean. Carbon molecules are then added to the water which attract and bind with the caffeine. The great thing about this is that it doesn’t draw out any of the carbohydrates and proteins which are what give the coffee its flavour. The water and carbon dioxide are then removed and the coffee dried. The by-products of this process are completely recycled, with the water filtered and reused while the filtered content is extracted and turned into cow feed.

Cerro Azul Decaf

Gahahe Washing Station has 1,770 registered coffee producers, each with an average of 240 trees. When we approached Gahahe last year, we were amazed to hear how few of their coffee cherries floated on the surface of the water tanks, which is a sign that the cherries have perfectly ripened.

The coffee cherries were depulped and sundried without passing through water. This means that there was some mucilage still attached to the parchment, which affected the taste of the more fruitful notes in this coffee.

This coffee has a medium, delicate body alongside a long, refreshing finish.

Gahahe

Kibingo Washing Station serves 3,515 registered coffee growers, spread over 18 hills in the local area. All producers here are registered at a Greenco washing station, and are organized into groups of 30 people, lead by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station. 

This year, Kibingo tried this anaerobic fermentation, by adding intenso yeast. It was specially developed for coffee production over a four-year period of research and trials. It stabilised the risk of spoilage for fermentation. It also provides a better environment for the coffee bean to express its best flavour profile and terroir.

Once the coffee picked from the trees, it was deplupled and separated into different quality. This lot then is placed in an air-tight, Epoxy-coated, concrete tanks to ferment for 36 hours. The result of this intenso anaerobic washed process provide more intensity in the stone fruit profile and brighten up the acidity.

Kibingo

This beautiful Colombian coffee is produced by Ricardo Canal, the third-generation coffee producer from Farallones, Cali. Ricardo’s father was going to abandon the farm because the commodity coffee price was simply too low to make a living out of it. He took over La Lomita in 2012 and started to renovate the farm, focusing on producing specialty coffee.

Castillo is the only varietal in Lo Lomita. Due to its resistance to rust, it is very common for most of the coffee producers in Colombia. This washed coffee is hand-picked at maximum ripeness and floated in water to remove the unhealthy coffee cherries. The coffee was sitting in a plastic vessel with pulp (coffee cherry) for 24 hours, this transfers more sweetness to the coffee seed.

The coffee pulp then was removed by depulper machine and fermented in a tank without water for another 36 hours. The entire process brings enough clarity in the cup and it is bright in acidity with loads of berry note.

La Lomita

Celebrating the work of Jairo Ciro Gutiérrez, one of our trusted partners we’re fortunate to work with in Colombia. A producer that respects the land and terroir of the coffee he produces, creating a coffee that is crisp, clean, vibrant and hugely refreshing. Testament to this, Buena Vista was repeatedly entered and also previously won our Colombia Cupping Competition, which began in 2016. Rewarding the incredible producers from the region and their exceptional, highly diverse coffees.

Buena Vista sits about 15 minutes from the small town of Gaitania on the border of the national park, Nevado del Huila. The tall forest trees at Buena Vista cover the coffee plants, creating an ecosystem that induces higher flavour development. As a result of the reduced photosynthesis, the climate of low light creates a higher level of sugars in the coffee cherry. This environment allows the fruit to grow evenly, resulting in larger and more consistent crop yields

Buena Vista

Producer: 15 Smallholders 
Region: Huila 
Varietal: Catura, Colombia, Castillo & Typica

Santa Maria is located in a prominent coffee growing region called Huila. Coffee from this region is special because of the microclimate it grows in, which has vast mountainous areas and an abundance of fertile soil.

This particular lot is the collective effort of 15 smallholders from Santa Maria. The coffee was processed using a typical washed method, dried and delivered in parchment to a local quality control lab. The lab identify and separate the lots into different grades and flavour profiles.

Colombia has an unpredictable climate, so producers here are unable to produce large harvests. Instead, there are multiple smaller harvests each year. 

Caravela, our Certified B Corp coffee partner in Colombia, blend the lots to make them economically sustainable, and help promote coffees from the local producers. 

Santa Maria

Producer: Fernando Lima 
Region: Santa Ana 
Varietal: Bourbon

This double release from our long term Direct Trade partner Fernando Lima, showcases how much influence processing can have on the profile of the final cup. Try both the washed and natural coffee and experience for yourself.

Fernando Lima is the 7th generation of coffee producers. He studied engineering before taking over family business. His family has been big in coffee and politic. Fernando’s great grandfather was the president of El Salvador.

Santa Elena’s challenge is consistency of the quality of coffee. One part of the farm was attacked by the resident volcano, which turned the soil to ash. Luckily, he found a way to turn the ash to good nutritious soil for the coffee trees.

Once the coffee cherries are picked, they're immediately moved to raised beds to dry for 22 days. As the cherries dry, they are raked or turned by hand to ensure even drying. This process heightens the tropical qualities of the cup, with defined notes of pineapple and strawberry alongside a sweet chocolate like finish. 

Santa Elena (Natural)

Producer: The Mierisch Family 
Region: Jinotega 
Varietal: Gesha

The Mierisch family started to grow coffee in 1908, but it was only 21 years ago when Senior Erwin Mierisch embraced speciality whilst translating a coffee competition in Nicaragua. 

Both Senior Erwin and Eleane Mierisch are head judges from Cup of Excellence, a coffee competition that empowering coffee producers in many coffee producing countries. 

This natural coffee began at their farm in Jinotega. Their cherries are floated and then carefully transported to the dry mill where they are then spread as a thin layer on plastic tarps. The Mierisch family take particular care to make sure they do not damage the cherry whilst they’re being moved. 

After two days the coffees are transferred onto African drying beds in 50% shade for a further 20 to 30 days depending on the weather conditions, until it reaches a humidity range of 12.5% or below.

San Jose Gesha Natural

Producer: Carlos Pola 
Region: Juayua 
Varietal: Pacamara

The coffee drying beds in San Antonio are created by the farm’s owner, Carlos Pola. He created this using strings and mesh fabric, which offers great air flow to dry coffee. Underneath dried coffee pulp is layered up, which creates more aroma via sunlight, grilling the coffee. 

Carlos’ farm is incredibly organised. Instead of planting coffee trees in a traditional square, he renovated the farm and planted the trees in rows, akin to how coffee is grown in Brazil. The only difference is that his trees are planted with heightened verticality. This allows for more water conservation and nutrient rich soil.

This dehydrated honey process involves floating the cherries to remove defects, before putting the cherries in poly bag and set ting them aside for 3 days. The cherries start to wrinkle after 3 days of dehydration. This process allows the coffee cherries to transfer all their sweetness to the beans. Carlos then depulps and dries the coffee on the raised beds for a further 18 days.

San Antonio (Dehydrated Honey)

Fernando Lima is a 7th generation coffee producer. He studied engineering before taking over the family business. His great-grandfather was the president of El Salvador.

El Mirador means lookout in Spanish. It was named because of the spectacular view across Coatepeque Lake, pictured on this card. It is also surrounded by the Andes National Park, which offers more define micro climate for the coffee trees.

Once the coffee cherries were picked, the coffee was floated to remove immature or defect coffees. They were then depluped and submerged in local spring water to ferment for 12 – 18 hours. The submersion offers more clarity and crisp acidity to the coffee. After fermentation, the coffee was displayed on raised drying bed for a further 18 days.

El Mirador

This coffee is from Huehuetenango, a community investing in sustainable sourcing to benefit a large group of producers

After the coffee leaf rust epidemic several years ago, Huehuetenango is still recovering, and the support of producers has been crucial to keeping family farms in operation. Coffee from the mountain communities around Huehuetenango is specifically selected for its fruity profile, which are pronounce in its flavour profile.

This coffee was decaffeinated using the chemical- free CO2 process. This process involves submerging the unroasted green coffee in warm pressurised water to open up the bean. Carbon molecules are then added to the water which attract and bind with the caffeine.

La Cebia Decaf

The Mierisch family are one of our longest standing Direct Trade partners. Each year we visit their farms across Nicaragua and Honduras to taste crops that we can showcase back in the UK. We talk to the workers, taking trips around their farms. We listen to the challenges they’ve faced, and the improvements they’ve made. Tasting coffee each step of the way. It’s about building real, deep- rooted relationships.

The varietal is Javanica, which they came across by chance. The story goes that 20lb of an unknown bag of coffee seeds were sold to the them on the side of the road by a gentleman who had been given the seeds as severance pay from a UNICAFE experimental station.

In the years following they experimented with the varietal – testing altitudes and processing methods – to understand it further. Their javanica crops are now some of their most popular coffees. The coffee has been a great hit ever since in Origin Coffee. It’s very floral, and fruit forward, with jammy acidity and smooth mouthfeel that creates a complex cup.

Origin Coffee Roasters

3.9

Origin Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Alaka

Beija Flor

Decaf Capsules

El Mirador

Fuyan

House Espresso Capsules

Los Altos

Paradise

Pathfinder

Pathfinder

Remagoa

Resolute

San Antonio

San Antonio Decaf

San Fermin

Santa Maria

Stronghold

Tegu

Coffee archive

Aguacate

Buena Vista

Cajarana

Cerro Azul Decaf

Das Almas

Gahahe

Gakenke

Hurtado

Kibingo

La Cebia Decaf

La Huella

La Huella natural

La Huella pulped natural

La Lomita

Las Nubes

Los Altos Decaf

Nogales

Oasis

San Antonio (Dehydrated Honey)

San Jose Gesha Natural

San Jose, Natural

Santa Elena (Natural)

Santa Elena (Washed)

Santa Maria Decaf

Tres Barras

Veracruz

Villarazo

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