Brazil 50%
FARM: Daterra Santa Colomba
REGION: Cerrado
PROCESS: Natural
VARIETY: Catui & Mundo Novo
ALTITUDE GROWN: 1100-1200m
NOTES: Nuts & caramel
CERT: Rainforest Alliance

Guatemala 20%
FARM: El Fogon Estate
REGION: Atitlan
PROCESS: Washed
VARIETY: Pache & Caturra
ALTITUDE GROWN: 1200-1600m
NOTES: Dark chocolate

Costa Rica 30%
FARM: San Cristobal
REGION: Leon Cortes, Tarrazu
PROCESS: Washed
VARIETY: Caturra & Catuai
ALTITUDE GROWN: 1400-1600m
NOTES: Raisin
CERT: Fairtrade

Roost Espresso

Small batch coffee roastery in Malton, North Yorkshire. Roasting speciality coffee beans for wholesale & retail.
Est. 2015

Coffee which has been hand crafted in small batches for coffee shops, restaurants and retail.

Roost Coffee Roasters

Medium – Dark roast. Full body and intense aftertaste, with a dark chocolate hued crema.

Tonto Espresso

FARM: Daterra
REGION: Cerrado
PROCESS: Natural
VARIETY: Laurina, Aramosa
ALTITUDE GROWN: 1149m
NOTES: Red Berries, Tropical Fruits, Grapes & Floral

SCA: 87.75

Medium roast. This reserve lot was produced with two low caffeine varietals. They naturally contain less than half the regular caffeine levels. Which makes them rare and exquisite. A complex cup profile with medium acidity, a high level of sweetness and a rich mouth feel.

Low-Caf Reserve Masterpiece

FARM: Finca La Pastoria 50% & El Pacayalito 50%
REGION: Santa Rosa & Chimaltegango
PROCESS: SWD in Vancouver
VARIETY: Catui, Catimor, Caturra & Bourbon
ALTITUDE GROWN: 1000-1600m
NOTES: Chocolate, hazelnut & cherry

Medium roast. Low acidity and medium to full body.

Swiss Water De-Caf

Colombia 50%
FARM: Inza
REGION: Tierradentro
PROCESS: Washed
VARIETY: Caturra, Typica & Colombia
ALTITUDE GROWN: 1000-1900m
NOTES: Stone fruits

Brazil 50%
FARM: Daterra Monte Christo
REGION: Cerrado
PROCESS: Natural
VARIETY: Bourbon & Catuai
ALTITUDE GROWN: 900-1200m
NOTES:  Rich chocolate 

Medium roast. Full body with a balanced rich chocolate and stone fruit palette.

Nest Filter

FARM: Chelchelie
REGION: Gedeb Yirgacheffe
PROCESS: Washed
VARIETY: Heirloom
ALTITUDE GROWN: 2000-2300m
NOTES: Caramel, Lime & Lychee
SCA: 87

Light – Medium roast. Beautiful refined cup. Bright acidity and mellow undertone.

Ethiopia | Chelchelie

FARM: Acacias
REGION: Nyeri
PROCESS: Washed
VARIETY: Bourbon, Kent, SL28 & SL34
ALTITUDE GROWN: 1400-1800m
NOTES: Blackcurrant, Butterscotch & Lime
SCA: 84.75

Light roast. A juicy, bright clean cup with a natural sweetness and light fragrance.

Kenya | AA Acacias

FARM: Lunji Estate
REGION: Mbeya
PROCESS: Fully washed
VARIETY: Bourbon, Typica, Bourbon SL28 &  N39, Kent, Pacarama
ALTITUDE GROWN: 1600m
NOTES: Liquorice, Grape, Currants & Hazelnut
SCA: 85

Light – Medium roast. Smooth body. Sweet and juicy, with a hint of liquorice.

Tanzania | Lunji Estate

FARM: Banka, Yunnan Coffee
REGION: Menglian Dai, Lahu & Va
PROCESS: Natural
VARIETY: Catimor
ALTITUDE GROWN: 1350m
SCA: 85
NOTES: Stone Fruits, Tropical & Chocolate

Light to Medium roast. Round body with depth. Jammy sweetness and lingering chocolate finish.

China | Banka

REGION: South Indian Western Gnats
PROCESS: Anaerobic Fermentation
VARIETY: Catuai, Cavery, Selection 6 & 9 & Chandragiri
ALTITUDE: 1280-1417m
NOTES: Hazelnut, Creamy, Ferrero Rocher & Sultana
SCA: 87

Med-Dark roast. Full creamy body, sparkling acidity, balance and dried fruit character.

India | Ratnagiri Estate

REGION: Manjarabad
PROCESS: Monsoon
VARIETY: S795 & Cauvery Catimor
ALTITUDE GROWN: 850-1000m
NOTES: Spice, wood smoked and dark chocolate
SCA: 78

Dark roast. Full body, neutral acidity, with a musky note.

India Monsoon | Malabar

FARM: Mandheling Permata Gayo
REGION: Gayo Highlands
PROCESS: Wet-hulled (GilingBasah)
VARIETY: Ateng, Bourbon & Timtim
ALTITUDE GROWN: 1100-1600m
NOTES: Caramel, Herbal & Plum
SCA: 83
CERTIFICATION: Fairtrade; Organic

Medium roast. Full, juicy body & low acidity.

Sumatra | Mandheling Permata Gayo

FARM: Santa Maria de Lourdes
REGION: Nueva Segovia
PROCESS: Washed
VARIETY: Catuai, Caturra, Bourbon, Tekisic, Geisha
ALTITUDE GROWN: 900-1900m
NOTES: Rich Dark Chocolate, Creamy, Sweet Tobacco & Red Currant
SCA: 85.75
Medium to Dark roast. Syrupy body, with a rich sweet dark undertone.

Nicaragua | Santa Maria de Lourdes

FARM: Terruna Nayarita Reserva
REGION: Nayarita
PROCESS: Washed
VARIETY: Typica & Caturra
ALTITUDE GROWN: 1150m
NOTES: Brown sugar, caramel & a hint of cherries
SCA: 84

Medium roast. Rich body and light acidity.

Mexico | Nayarita

FARM: Finca Liquidambar
REGION: Ocotepeque
PROCESS: Washed
VARIETY: Catuai, Ihcafe90, Lempira, Pacas
ALTITUDE GROWN: 1670m
NOTES: Black Tea, Butterscotch & Chocolate
SCA: 83

CERTIFICATION: Organic

Med-Dark roast. Rich body with a complex dark fruitiness.

Honduras | Finca Liquidambar

FARM: Fazenda Palmital
REGION: Sul de Minas
PROCESS: Pulped Natural
VARIETY: Catuai & Mundo Novo
ALTITUDE GROWN: 800-1150m
NOTES: Sweet nuts & caramel
SCA: 83
CERTIFICATION: UTZ

Medium roast. Medium smooth body with a sweet kick.

Brazil Palmital

FARM: San Jose de Alban
REGION: Narino
PROCESS: Fully washed
VARIETY: Caturra, Castillo & Colombia
ALTITUDE GROWN: 1900-2100m
NOTES: Nougat, Chocolate & Apple
SCA: 86

Medium to dark roast. Honey-like body. Rich and creamy, with a tangy bite.

Colombia | San Jose de Alban

FARM: Café Femenino
REGION: Lambayeque
PROCESS: Washed
VARIETY: Typica, Caturra, Catuai, Catamor
ALTITUDE GROWN: 1250-1600m
NOTES: Dark chocolate, cocoa & lemon and lime
SCA: 83
CERTIFICATION: Fairtrade; Organic

Dark roast. Rich full body, medium acidity.

Peru | Café Femenino

FARM: Maldonado
REGION: Cajamarca
VARIETY: Typica, Caturra, Bourbon, Catimor
CERTIFICATION: Organic

Dark roast. Rich full body, medium acidity.

Peru | Maldonado

FARM: Todo Santerita Coop
REGION: Huehuetenango
VARIETY: Bourbon, Pache and Arabaica

Medium roast. Rich body and medium acidity.

Guatemala | Todo Santerita

FARM: Murambi
REGION: Muramvya, Central Highlands
VARIETY: Bourbon

Light roast. A clean and delicate flavour profile. Balanced with a tropical aroma, bright acidity and creamy body.

Burundi | Murambi

FARM: Mapache Estates
REGION: Apaneca Ilamatepec
VARIETY: Bourbon, Pacas

Medium roast. A traditional Central American depth of body and caramelisation, providing a deep and rich flavour.

El Salvador | Mapache Estates

FARM: El Mirador
REGION: Pitalito, Huila
PROCESS: Washed, Dry Fermentation
VARIETY: Caturra/Colombia

Medium to dark roast. A rich body with a crisp rounded acidity and a sweet burnt sugar finish.

Colombia | El Mirador

FARM: Haru
REGION: Yirgacheffe
PROCESS: Natural
VARIETY: Dega; Kudhume; Walisha
ALTITUDE GROWN: 1995-2020m
NOTES: Gooseberry, Lime, Nectarine & Blackberry
SCA: 87.25

Light – Medium roast. Beautiful refined cup. Bright acidity and mellow undertone.

Ethiopia Haru

Medium to dark roast. Sweet orange citrus and molasses combine with bright acidity and a medium body.

Roost Coffee Roasters

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Roost Coffee Roasters

🇬🇧 United Kingdom

Coffee Roasts

Brazil Palmital

Burundi | Murambi

China | Banka

Colombia | Viani

El Salvador | Mapache Estates

Ethiopia Haru

Guatemala | Todo Santerita

India Monsoon | Malabar

India | Ratnagiri Estate

Nest Filter

Nicaragua | Santa Maria de Lourdes

Peru | Maldonado

Roost Espresso

Sumatra | Mandheling Permata Gayo

Swiss Water De-Caf

Tonto Espresso

Zambia | Kateshi

Coffee archive

Colombia | El Mirador

Colombia | San Jose de Alban

Ethiopia | Chelchelie

Honduras | Finca Liquidambar

Kenya | AA Acacias

Low-Caf Reserve Masterpiece

Mexico | Nayarita

Peru | Café Femenino

Tanzania | Lunji Estate

New Coffee Review