This superb coffee has a beautiful creamy aroma and this carries through to a soft creamy magnolia floral acidity.  There is a medium round body and a mellow walnut like finish. As an espresso, the nutty notes are intensified.

The Ipanema estate, one of the largest plantations in Brazil, has been producing coffee since 1969.  At an altitude of 850-1350m in the Minas Gerais area, they use their 40+ years of planting experience to focus on high quality and traceability of speciality coffee. As the largest employer in the area, the workers are given housing, transport, food staples and a medical plan.  The farm is UTZ and Rainforest Alliance certified.  

Brazil Ipanema Icatu Natural

The Shop is now OPEN for doorstep orders. #justturnup ! We are #stillroasting coffee daily and getting orders out quickly - order online to be sent out by Royal Mail and DPD or choose 'pick up' from the George Street shop in Perth.

The Bean Shop

Kenya AA Samburu has a bright citrus lemon acidity which compliments the juicy flavours of peach, plum and blackcurrant, there are also notes of vanilla and nutmeg.  It has a medium mouthfeel and a sugarcane and chocolate sweet finish.

Kenya is known for its consistency in quality coffee growing by 150,00 small scale farmers who are part of cooperatives.  The high altitude plateaus and acidic soil conditions make for an excellent environment for growing arabica coffee.  The coffee is graded by size in Kenya, with AA being the largest and top grade then it is sent to auction in Nairobi.

Samburu as well as being home to the Samburu tribe is has a game reserve on the banks for the Ng'iro river in Kenya, 350km north of Nairobi made famous in the best selling book, Born Free, about Elsa the lioness.

Kenya Samburu Estate AA

This coffee has a light red grape acidity and jammy summer berry flavours which develop into distinct caramelised almond notes with a dark chocolate cocoa finish.  Medium roasted to preserve the delicate notes in the coffee, it makes a terrific espresso but is also suited to other brewing methods.

Finca Serbia is owned by Fernando Lima and family.  It is in the Municipio El Congo in Santa Ana region of El Salvador where the coffee is shade grown under the canopy of Cedar, Oak and Balsam.  The rich volcanic soil and high altitude gives the coffee near perfect growing conditions.  The coffee plantation was established in the 1930s and has been family owned ever since.  The Lima family are award winning producers who also own other farms in the area.  

El Salvador Finca Serbia Santa Ana

This coffee is awarded 'Grade 1' by the Ethiopian Commodity Exchange to highlight exceptional quality.  Kochere has incredible sweet lavender floral aromatics and an apricot soft fruity acidity. A complex and vibrant flavour of papaya and sweet mango leads into a black jasmine tea-like lingering finish. A light to medium roast highlights the subtle aromas and flavours.

Kochere is near the village of Chelelektu in Yirgacheffe, where our previous Ethiopian coffee came from.  Although this coffee has the classic Yirgacheffe taste profile, each small growing region adds its own particular nuance to the coffee.  These beans are a smaller, indigenous Ethiopian heirloom varietal grown in 650 smallholder farms on the steep and very fertile slopes at between 1950 and 2150 masl which is really the highest you can get before the frosts impact the coffee's development.  The farmers bring their ripest coffee cherries to be sorted, de-pulped and fermented for 26-48 hours then they are dried on raised beds for around 2 weeks to get them to approximately 12% moisture.  

Around 85% of Ethiopians live rurally, still make their living off the land and grow a combination of subsistence and cash crops.  Coffee is the biggest cash crop, often accompanied by shade trees which can be used both in construction and to make a nutritious flour.

Ethiopia Yirgacheffe Kochere Grade 1

Finca Las Laureles is located in Huehuetenango in the Cuchumatanes mountain range of Guatemala.  This delightful coffee from Finca Las Laureles is a fruity juicy coffee with notes of red apple and cranberry, candied cherry and a lingering dark chocolate sweet finish.  

Hernan Lopez purchased Los Laureles in 1995. He has always had a keen interest in agriculture, especially coffee, so worked as a builder for many years, saving enough to buy a small plot of land, with the aim of starting his own coffee farm. The plot is only 2.7 hectares, but sits high in a valley just outside the town of San Antonio Huista, with a perfect microclimate for growing high quality coffee. The farm is named for the Laurel trees that grow there, now very rare in the region. The trees provide shade for the coffee, and also a small extra income through harvesting their leaves, also known as bay leaves. Hernan started with coffee gradually, initially mainly growing other crops such as sugar cane, while slowly planting the rest of the farm with coffee trees. Eventually, the whole plot was taken over by coffee, fuelled by Hernan and his family’s passion for the whole process of coffee production, working together to create the highest quality possible.

Hernan is always looking for ways to improve his crop, such as selective pruning, and even beginning a small coffee nursery to explore the suitability of different varietials on the farm. The coffee we have purchased from Hernan this year is mainly of the Caturra variety, so has a distinct and clean acidity. This is backed up by an intense and rich sweetness, reminiscent of toffee, caused by the very long fermentation time during the washing process, of around 50 hours.

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.

Guatemala Finca Las Laureles

Launched with International Womens Day in mind, the Bean Shop is proud to support  this all female coffee producer.

Amprocal is a delightful Honduran coffee with delicate fruity notes of watermelon and pear which develop into a rich fudge and butterscotch flavour. Grown in the Ocotepeque department of Honduras, Amprocal is an all female cooperative founded by 8 women with a mission to strengthen the presence of female coffee producers in the area.  They now have 86 members.

This coffee is certified fairtrade and organic which means the coffee is produced with sustainability and environmental conservation in mind.  Water from the coffee pulping process is turned into organic fertiliser.  Women farmers make up more than half of the workforce in low and middle income countries and play a critical role in managing and preserving natural resources.

Traditionally women face many injustices in the production of coffee resulting in less income and access to credit and fertilisers.  They have fewer opportunities to own land and livestock.  By supporting Amprocal coffee, it allows women producers to break down gender imbalances in the coffee industry.

Empowering women in agriculture has a profound effect locally for food production and security. The UN's food and agriculture organisation predicts that women can increase the output of developing countries by 2.5-4% which would be a change that would reduce the number of under-nourished people globally.

Honduras Amprocal Women's Cooperative Fairtrade Organic

Nestled in a tropical ravine and perched on an incline between 2,000 and 3,000 feet above sea level, Blue Baron Estate has produced the highest quality Jamaica Blue Mountain coffee for many decades on its 67 acres of coffee.  Owned by the Minott family, who have been growing and processing coffee for over 68 years, Blue Baron’s trees are picked up to 20 times over the harvesting period, ensuring that only the very ripest cherries are chosen, then pulped and fermented with natural spring water. The experience is classic Blue Mountain – balanced aroma, body and acidity, with subtle fruit and floral overtones.
Jamaica Blue Mountain coffee can claim its origins from a decision taken by a French King in the 18th Century. In 1723, King Louis XV sent three coffee plants to the French colony of Martinique - another lush, fertile island 1,900 kilometres south-west of Jamaica. Five years later in 1728, Sir Nicholas Lawes, Governor of Jamaica, received a gift of one coffee plant from the Governor of Martinique.

From that one Arabica coffee plant, an exquisite coffee was introduced to the world. This one plant was nurtured and a plantation grown. Within nine years, the first coffee was exported and the Jamaican coffee industry was born.

Arabica coffee loves the nitrogen and phosphorus-rich soil of Jamaica and nowhere else better than the steep elevations of the Blue Mountains. Located north of Kingston on the eastern side of the island, the Blue Mountains rise to elevations of 2,350 metres. The bean cultivated is mostly Arabica Typica.

The coffee thrives in the fertile, volcanic soil, regular rainfall and, most importantly, under the island’s misty cloud cover, to shade it from the burning sun. All these factors combine to develop coffee with exceptional sweetness and aroma, rich flavour, and full body with mild acidity.

To be called Jamaica Blue Mountain coffee, it must be grown at altitudes of up to 1,800 metres in the Parishes of Portland, St Andrew, St. Mary and St Thomas; comprising an area of some 6,000 hectares – the size of a large estate in one of the high volume coffee-growing countries. Coffee farming in the Blue Mountains is characterised by mostly small holdings of up to 4 hectares but there are larger estates of up to 70 hectares in size. There are around 15,000 small holders and estates in total.

The area where Jamaica Blue Mountain coffee plants are cultivated is strictly controlled. The area is relatively small and exportable annual production varying between 400 metric tons & 1,000 metric tonnes is tiny by world standards, equivalent to 0.1 % of Colombian production.

Jamaica Blue Mountain - Blue Baron Estate

This coffee is a delightful combination of fruity papaya notes, with a rich caramel flavour and a full buttery bodied mouthfeel.

Muxbal meaning 'place surrounded by clouds' is a coffee farm on the border of Guatemala.  The unique coffee plantation is on the steep slopes of the active volcano Tacana.  The farm was purchased in 1959 by Don Enrique and is now run by his daughter Maeggi and her son Jorge Gallardo.  The coffee grown there has a pleasingly complex flavour due to the high altitude of 1600 masl, the volcanic soil it is grown on and the meticulous care and attention given to the coffee crop.

The farm is Rainforest Alliance certified and has an enlightened approach to environmental sustainability, social care and producing high quality coffee beans.  The housing provided for staff is clean and comfortable, it has a canteen which serves 3 nutritious meals daily and a well equipped school for the families of farm workers.  The plantation also has a nature reserve which has both a gorge and a jungle.

Mexico Finca Muxbal

A superb Peru microlot with fruity notes of cherry, pineapple and berry which develop into a richer cane sugar fuller bodied flavour with a classic caramel-chocolate base. 

Peru Agraria Frontera El Oso (The Bear) is a fair-trade and organic microlot coffee from the Cajamarca region of Northern Peru where the Eastern and Western ranges of the Andes meet, creating valleys that descend into the Amazon basin.  

These valleys have their own microclimates, creating ideal coffee growing conditions attracting wildlife which thrives in the area, including spectacled bears and jaguars.  The farms are in a buffer zone which are protected and all the coffee grown there is done so in harmony with nature, being organically produced among native species and with a culture of protection towards the environment and its inhabitants.

Grown at altitudes of around 1350-1890 masl, the coffee is picked when fully ripe, then fermented in wooden tanks made from the fallen trees, the wooden tanks dispersing the heat produced from the fermentation, allowing an evenly processed batch.  The coffee is fully washed, then sorted at the cooperative in San Ignacio before being transported to the dry mill in nearby Chiclayo city.

Peru Agraria Frontera El Oso - Fairtrade Organic

Our house blend is a hearty combination of dark roasted beans from Java combined afterwards with a medium roast Brazil, Sumatra and Indian coffees, creating a depth of flavour and full-bodied smoothness that is perfect for any time of day.  We have been roasting this particular blend at The Bean Shop since 2003 and it is an established favourite.

The Bean Shop Blend - Speciality Coffee Beans

SCAA Blend is here with 50p from each 250g coffee sold being donated directly to SCAA.  The coffee is a delicious combination of Central American and Indonesian coffees for a nutty, smooth and full flavoured coffee.

SCAA Blend

Espresso Blend is a classic combination of dark roasted coffee beans from the key growing regions of the globe, Africa, India, South America and Indonesia. It is strong, smooth and rich in taste and  has a full bodied and well rounded flavour with a little bit of bite.  It has been blended with the espresso method in mind but is equally delightful brewed in a cafetiere, aeropress or a filter cone.

Dark Roast.

Espresso Blend

Blend 67, named after our George Street address, is a continental roast and is the darkest offering from The Bean Shop. It is a slightly smokey, strong, smooth and rich aromatic blend of South American and African beans which makes for a bold cup of coffee.  It is an excellent after dinner coffee with its cedar aroma and syrupy taste.

Blend 67

Our best-selling blend by far is a union of flavours from South American, Indian and Indonesian beans resulting in a very smooth, low acidity coffee which makes it very easy to drink at any time of day.  Gourmet Blend is a versatile coffee with a clean, mellow flavour and very little aftertaste which makes it suited to all brewing methods. 

Gourmet Blend

Old Brown Java was traditionally used as ballast on sailing ships where the sea water gave the coffee a distinct flavour. Its mild acidity, heavy-bodied taste and sweetness is still attained through a weathering process and it takes two years to become 'Old Brown Java'.

Old Brown Java

Decaffeinated Premium Blend is deliciously full-bodied and chocolatey-smooth with with a slightly nutty finish. The Swiss Water decaffeination process preserves the coffees's inherent flavours without the use of chemicals or solvents. At The Bean Shop we roast our decaf beans with the same care and attention as all our coffees, meaning that the only thing this coffee is missing is the caffeine.

Premium Blend Swiss Water Decaffeinated

This delicious coffee is shade grown under banana, guava and avacado in the Valle de Cauca - a beautiful and diverse region in SW Colombia between the Cordillera Occidental and Cordillera Central.  The coffee is medium roasted to preserve its intrinsic flavours and has an aroma of sweet spice on grinding. A mild citrus acidity and notes of caramel, walnut and chocolate ensure a satisfying rounded flavour.

The coffee is grown by Cristina Amparo Cardona Yotumbo, a mother of 2, who with her family, pick the cherries at maximum ripeness and then they are milled, fermented for 20 hours, rinsed and dried with a parabolic dryer to around 11% moisture before they are sent to the CENOIC for sorting and export.  The by products of the coffee processing, the pulp and mucilage, is then turned into organic fertiliser.

El Agucatal is a farm in the Cauca region of Colombia at an altitude of 1672masl, 294km Southwest of the capital, Bogota. Cauca is home to the Nasa tribe, an indigenous group who live in harmony with their environment and believe that they are caretakers of the land.  They grow traditionally, having turned their backs on illicit crops as people who have survived a history of narcotics and violence, where coffee provides hope and economic growth.

Colombia El Aguacatal

Monsoon Malabar is so called because the beans are exposed to the moist monsoon winds in the Indian state of Kerala for a few months. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well ventilated warehouses.  The monsooning process involves careful handling, repeated spreading, raking and turning around at regular intervals. The beans absorb moisture and get significantly larger, turning a pale golden colour and take on a soft mellow flavour.  The coffee has distinct nutty and chocolate notes with a slightly spicy flavour and a clean finish.   A delicious and satisfying full bodied cup with low acidity.

India Monsoon Malabar

This delicious Guatemalan coffee has a light citrus aroma, stone fruit acidity leading to a rich rounded flavour with notes of caramelised orange, spicy nutmeg and milk chocolate to finish. 

Finca San Bernardo in the Frijanes region of Guatemala is one of the best quality coffee producers and mill processing farms in the region, thanks to generations of knowledge handed down and preserved through good practice. The Farm started in 1967 though the family had previously grown coffee in Coban.  The producer is Julito Gandara who, with his wife, is the third generation to farm coffee there.
The whole area was originally planted with Nispero, a local fruit tree which shades the coffee trees.

The bourbon and typical coffee trees are grown at an altitude of between 1350 and 1400 masl where the fully ripe coffee cherries are hand picked and sun dried, before being fully washed.

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.

Guatemala Finca San Bernardo

Aromas of tropical fruits on grinding with a sweet fruity flavour, rich body and a chocolatey finish.  A consistently good and well balanced coffee.

La Manuela Estate lies in the Region of Caldas, close to the small town Aranzazu. The coffee is produced by 150 small scale farmers and consists of Bourbon, Typica, Caturra and Variadad varietals.

The majority of the coffee is grown on the slopes of the central mountain range under the shade of thorny bamboo & banana trees, where it is picked then sun dried, helping to give La Manuela a distinctive character. General Manager Fernando Gomez Chica has taken care of the day to day running of the estate for the past 20 years.

From picking to processing he has implemented projects to improve productivity and quality of the coffee including improved cleaning & maintenance of machinery and lessons for pickers on how to select the ripest cherries.

Colombia La Manuela

Morning blend is a delightful medium roast coffee combining bright and full-flavoured beans from South America with more subtle and smooth Asian origins.  It is lively, fruity and full flavoured, awakening the taste buds at breakfast and starting your day off with aplomb. 

Morning Blend

This Decaffeinated Mexico is a traceable single estate coffee from the Finca La Laja farm close to the village of Huatusco in the state of Veracruz. La Laja is owned by Hermilo Sampieri. For three generations, the Sampieri family has produced coffee on approx. 500 hectares of the La Laja farm at 1,100masl.   The farm has an average temperature of 15-22c, fertile soil and a tropical climate with annual rainfall of 2000 ml. Today, the farm is certified for its sustainable production with Rainforest alliance. The name "La Laja" is derived from the name of a stone common in the region of Huatusco, Veracruz.

The harvest can go from October/November through to April. Using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, the coffee beans are immersed to extract the caffeine. This method allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so that the water can be re-used with just the bean profiles it originated with. This method is done by DESCAMEX (Descafeinadores Mexicanos).

This coffee has notes of warm spice and chocolate, sweet sherbet acidity and clean aftertaste.

Mountain Water Decaffeinated Mexico

The Dutch brought coffee to Indonesia from Yirgacheffe in the 17th century. Gayo Mountain coffee is grown in the Aceh province at the most northern point of Sumatra in the volcanic soil of the mountain basin around lake Tawar. Gayo Mountain coffee has been shade grown and processed meticulously then roasted medium-dark resulting in a sweet rounded flavour, rich velvety body with notes of chocolate.
As well as being organic and fairtrade certified, the Gayo Mountain plantation tries to maintain a stable environment for its workers with increased salaries and social and healthcare initiatives.

The Bean Shop

0.0

The Bean Shop

🇬🇧 United Kingdom

Coffee Roasts

Blend 67

Brazil Ipanema Icatu Natural

Colombia La Manuela

El Salvador Finca Serbia Santa Ana

Espresso Blend

Ethiopia Yirgacheffe Kochere Grade 1

Gourmet Blend

Guatemala Finca San Bernardo

Honduras Finca El Derrumbo

India Monsoon Malabar

Jamaica Blue Mountain - Blue Baron Estate

Kenya Samburu Estate AA

Mexico Finca Muxbal

Morning Blend

Mountain Water Decaffeinated Mexico

Old Brown Java

Peru Agraria Frontera El Oso - Fairtrade Organic

Premium Blend Swiss Water Decaffeinated

SCAA Blend

Sumatra Gayo Mountain - Fairtrade Organic

The Bean Shop Blend - Speciality Coffee Beans

Coffee archive

Colombia El Aguacatal

Guatemala Finca Las Laureles

Honduras Amprocal Women's Cooperative Fairtrade Organic

New Coffee Review