Varitals: Red Bourbon

Pleasant tangerine acidity, orange, redcurrant, chocolate tart finish with lingering citrus sensation. Very sweet, there is a hint of red berries coming through the milk which leads to vanilla and shortbread.

Maraba
The Maraba co-operative have a very important role in Union’s history, being the first co-operative that Union partnered with back in 2001. A USAID-funded development project was launched to improve the livelihoods of poor rural farmers through production of high-quality coffee following the Rwandan genocide in 1994. Union were the first commercial partners of this project, becoming the first coffee company in the world to source speciality coffee from Rwanda.

Rwanda is commonly nicknamed ‘The Land of a Thousand Hills’ - a small country with a hilly landscape allowing you to see for miles. The high altitudes make for the perfect locations to grow speciality coffee. Maraba coffee is grown up at 1,700 metres above sea level.

From approximately 300 initial members in 2001, the cooperative has expanded to over 1,500 members, of whom about 35 per cent are women. We have worked with the cooperative to fund processing facilities and to provide training in growing high quality coffee, allowing farmers to earn more for their crop. The premium we pay has contributed towards health insurance for cooperative members, improved housing with hygienic flooring, tile roofing and furniture, and economic stability in the local area through the creation of shops and local banks. Being able to eat three balanced meals a day has resulted in improved nutrition and health.

There has been a transformation in Maraba. What was one of the poorest regions of Rwanda, has now got growing economic stability, a bustling town and strong community spirit.

Decaf Maraba

Union Hand-Roasted Coffee is made by a Union of Farmers, Roasters, Tasters, Drinkers and Friends. Make your house a Coffeehouse.

Union Coffee

Varietal: Red Bourbon

For espresso drinkers, this coffee has a crispness of grapefuit and redcurrant but a richness of chocolate truffle. Try with milk to make this taste sweeter with a softer hint of ripe fruits, vanilla and a caramel ice cream finish. What's not to love! When brewed as filter expect a hint of orange, redcurrant, toffee and a sweet lingering after taste.

Maraba
The Maraba co-operative have a very important role in Union’s history, being the first co-operative that Union partnered with back in 2001. A USAID-funded development project was launched to improve the livelihoods of poor rural farmers through production of high-quality coffee following the Rwandan genocide in 1994. Union were the first commercial partners of this project, becoming the first coffee company in the world to source speciality coffee from Rwanda.

Rwanda is commonly nicknamed ‘The Land of a Thousand Hills’ - a small country with a hilly landscape allowing you to see for miles. The high altitudes make for the perfect locations to grow speciality coffee. Maraba coffee is grown up at 1,700 metres above sea level.

From approximately 300 initial members in 2001, the cooperative has expanded to over 1,500 members, of whom about 35 per cent are women. We have worked with the cooperative to fund processing facilities and to provide training in growing high quality coffee, allowing farmers to earn more for their crop. The premium we pay has contributed towards health insurance for cooperative members, improved housing with hygienic flooring, tile roofing and furniture, and economic stability in the local area through the creation of shops and local banks. Being able to eat three balanced meals a day has resulted in improved nutrition and health.

There has been a transformation in Maraba. What was one of the poorest regions of Rwanda, has now got growing economic stability, a bustling town and strong community spirit.

Maraba

Varietals: Red Bourbon, Typica, Bourbon, Caturra

This is one flavourful, characterful cup – a blend of coffees from smallholder farmers in Rwanda and Peru, with caffeine removed by natural process without chemicals. It’s indulgent, rich and full-bodied, with hints of dark caramel.

Decaf Blend
There are currently 2 producers that provide the coffees that make up our Decaf Blend.

The Maraba co-operative have a very important role in our history, being the first co-operative that we partnered with back in 2001. From approximately 300 initial members in 2001, the co-operative has expanded to over 1,500 members, of which about 35% are women. We have worked with the co-operative to fund processing facilities and to provide training in growing high-quality coffee, allowing farmers to earn more for their crop. The premium we pay has contributed towards health insurance for co-operative members, improved housing and economic stability in the local area through the creation of shops and local banks.

Chirinos is a co-operative of smallholder coffee farmers in Amazonas, North Peru. In 1968, 36 smallholder farmers joined together to form this co-operative and today they boast over 807 members, 30% of which are women, from several communities in Cajamarca region. The average coffee producer farms an area less than 5 hectares, so being part of a co-operative enables them to sell their coffee.

Decaf Blend

Varietals: Red & Yellow Catuai

Shade grown in the majestic heights of the famous coffee region of Tarrazu, this coffee is a prime produce of the Costa Rican micro mill revolution which has enabled coffee producers to process their coffee themselves thus increasing their income as well as the quality of their specialty varietals.

We have partnered with Juani Cordero, who owns Verde Alto, since 2011. A passionate and dedicated coffee farmer with over 60 years’ experience in growing specialty coffee, Juani only employs sustainable farming methods and proudly runs his own family micro mill giving him full control over the quality of his coffee. Over the past couple of years, his children have been taking over the family business, including his son Leonardo, pictured in the photo feeding coffee cherries into the mill to be processed.

“Verde Alto” translates into “Green High” in Spanish to evoke the high altitudes of Juani’s mill as well as the standards set for this special lot. It is both sweet and delicate and offers a buttery mouthfeel of chardonnay wine for a well-balanced and structured cup.

Verde Alto
Juani Cordero’s farm ‘Verde Alto’ is located in San Pablo de León Cortés in the famous coffee growing region of Tarrazu. Juani, an extremely dedicated coffee farmer, cultivates his coffee on his farm as “green” as possible, minimising agrochemical use on the farm. The farm is shade-grown and grown up at high heights between 1750 and 1800 metres above sea level. No wonder the farm is named Verde Alto - verde (green) and alto (high/elevated) in Spanish!

Juani started producing coffee at 16 years old, giving him 60 years of experience producing speciality coffee. He is now imparting that knowledge to his sons who help him run the farm.

Juani’s oldest coffee trees are 20 years old - which can be associated with a decline in productivity - but this is controlled with newer plantings at 15, five and two years old - meaning the yield is maintained at optimal levels. During the harvest they need 20-25 pickers who are mostly from the local village of San Pablo, and also a few migrant workers from Panama.

Verde Alto

Varietal: Typica, Bourbon, Tim Tim

Rich and creamy body with earthy and herbal and malt dark chocolate notes. The unique processing method of Sumatra gives this coffee a distinctive flavour profile, and it packs a punch. Delightful treacle and ginger cake with a hint of Ricola and a caramel finish make this cup a wonderful traditional milk drink. For those that enjoy traditional filter profile, this coffee has a low acidity, bourbon chocolate biscuit, bold earthy chocolate finish.

Aceh Mountains
Our only coffee from Indonesia, Gajah Mountain, is grown on the island of Sumatra in the province of Aceh. The consistent weather conditions means that Sumatra has almost a year-round harvest season, with fresh coffee available almost all year. We have been working in a specific micro-region Gajah Mountain and the farmers we work with are keen to let the world know they produce the best coffee.

Sumatra coffee is traditionally processed using a method called Giling Basah, or wet-hulling. It is very different from other post-harvest processing techniques like the more familiar washed-processing, naturals, honeys or semi-washed coffees that we see in Latin America and Africa . Wet-hulling means the green coffee bean is removed from the outer, pulpy, fruit-layer as well as the parchment cover, when it’s freshly picked and still wet at about 40% moisture level. Normally coffee beans are first dried to reduce moisture to around 10.5%-12% before being hulled.

This wet-hulling technique creates a very distinct flavour profile, tending to have soft, muted acidity. Sumatra coffees are often described as herbaceous, spicy, wild, mushroom, funky and earthy. What is really enjoyable about coffee from Sumatra is the fuller-bodied, syrupy mouthfeel. Skilful roasting develops a very sweet and lush cup.

We have been travelling to Indonesia to source our coffees since the early days of Union, working with various farmers on the island of Sumatra. Farmers are smallholders, living in villages located in remote areas. We have been exploring various regions in the north, areas in the vicinity of Lake Tawar and Pantan Cuaca have been our favourite coffee growing areas so far.

Gajah Mountain

Varietals: Bourbon, Caturra, Typica

Created to brew the perfect cafetiere for those looking for a bold taste without any bitterness. West Coast inspiration brought to life in London, and one of our best-loved blends since 1995. Exquisite coffees from family farms including Chirinos in Peru and Asprotimana in Colombia. Delicious flavour notes of dried fruit and milk chocolate.

House Roast

There are currently 2 producers that provide the coffees that make up our House Roast Blend

Timaná is a municipality located in the South of Huila, Colombia, surrounded by the Central and Cordillera Central and Occidental ranges of the Colombian Andes. The area boasts good soils and high altitude - the perfect environment for growing speciality coffee. The ASPROTIMANA co-operative was formed by 32 farmers in 2001, and now boasts over 220 members with a common goal to create socio-economic stability for coffee farming families in the region.

Chirinos is a co-operative of smallholder coffee farmers in Amazonas, North Peru. In 1968, 36 smallholder farmers joined together to form this co-operative and today they boast over 807 members, of which 30% are women, from several communities in Cajamarca region. The average coffee producer farms an area less than 5 hectares, so being part of a co-operative enables them to sell their coffee.

House Roast

Varietal: Villasarchi

This carefully crafted yellow honey coffee originates from the Genesis micro mill located on the fertile soils of Lourdes de Naranjo, West Valley, in Costa Rica.

Oscar and Olga Mendez joined the Costa Rican micro mill revolution in order to process their own coffee and gain further control over the quality of their production. Avid environmentalists, their vision was to produce coffee in harmony with nature and using environmentally-friendly tactics.

The name “Genesis” derives from the new beginnings the farm represents for the Mendez family, enabling them to own a family-run micro mill and to grow coffee with distinct character. This coffee is best brewed as an espresso yielding a creamy texture with notes of stone fruits and milk chocolate sweetness. With milk you can taste smooth and nutty flavours for a well-balanced and easy-to-drink cup.

Genesis
Genesis farm is owned by Oscar and Olga Mendez. Their shared vision of a coffee farm produced in harmony with nature, in an environmentally friendly way, has driven them to create a magical space to grow their coffee.

The borders of the coffee fields are full of flowers, a little side business of Olga. When walking through the Genesis farm, Oscar will stop and explain to you about the benefits of each shade tree, the medicinal herbs that grow on the farm and the cherished Geisha tree. Their daughter, Pilas, is also involved in coffee growing and maintaining their coffee paradise when she’s not working as a teacher.

Oscar and Olga have constructed their own micro mill and are processing their own lots of coffee. The name Genesis derives from the new beginning for the Mendez family: when they moved away from selling their coffee cherries to large multinationals where it disappears within the bulk. They’ve claimed more involvement by processing the cherries themselves and in turn given the coffee its own identity. Oscar and Olga process their lots in various ways: honey, naturals and fully washed.

Genesis

Varietals: Mixed Heirloom

From the birthplace of Arabica coffee – Ethiopia – comes a particularly captivating organic, speciality coffee. Zesty and refreshing. A floral aroma. Tones of sweet lemons. Delicious. Grown by smallholder farmers in the Yirgacheffe wetlands, our partners since 2003.

Yirgacheffe

From the birthplace of Arabica coffee – Ethiopia – comes a particularly captivating speciality coffee. This coffee is grown by family farmers in Yirgacheffe, who we’ve been working with since 2003, on small plots of land across the lush Ethiopian countryside. The conditions across these plots on the wetlands couldn’t make for more perfect conditions in producing speciality coffee. Consequently, Yirgacheffe coffee has a premium reputation and is characterised by a distinct flavour profile (intense and clean taste, and complex floral notes) which is hard to find outside of the area.

The Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) is comprised of over 23 different member co-operatives, which includes a count of over 40,000 farmers. Working with YCFCU allows the co-operative to export directly to roasters all over the world, instead of going through the Ethiopian Commodity Exchange (ECX).

Union have been working with a specific co-operative, Konga, which was founded in 1975, who over the years have become highly skilled in producing both washed as well as natural coffees. The co-operative has approximately 2,523 members, of which approximately 225 are women. Konga has three washing stations where farmers bring cherries to be processed. The presence of multiple washing stations facilitates farmers access to the co-operative and assures cherries are processed as quickly as possible after being harvest, a key element in producing high-quality coffee.

Yirgacheffe

If you'd asked me 2yrs ago to recommend a great coffee I'd have had no hesitation to recommend Union. As I've expanded my coffee palette and knowledge I totally agree with your review. There coffee is ok, it's inoffensive and not unpleasant it's always just a bit average and a bit boring. 

Ditto, but only one year into my journey. On a whim thought I’d try Union’s freshly roasted beans, however, will save my money in future. 

Varietals: Heirloom

The Yayu Coffee Forest Biosphere in Ethiopia is one of the last and most important remaining mountain forest fragments for the preservation of wild populations of Arabica Coffee (Coffea arabica), in the world. We've worked with the Darwin Institute and Royal Botanical Gardens, Kew, in the area since 2015 to improve the quality of coffee and therefore income for farmers, enabling preservation and study of this unique biosphere.

As an espresso, enjoy soft citrus acidity upfront, syrupy body, and notes marzipan and dark chocolate. Longlasting bourbon biscuit aftertaste. Brewed as filter the coffee has a tea-like quality and feels light on the tongue. It opens on a mild citrus-like acidity, displays flavours reminiscent of kumquat, sweet shortcrust pastry and brown sugar, and finishes on bittersweet notes of roasted cocoa beans.

Yayu Wild Forest
The Yayu Wild Forest is one of the last and most important remaining mountain forest fragments for the preservation of wild Arabica Coffee in the world. This natural landscape, high up in the hills of Ethiopia, is a hotspot for biodiversity and is a significant conservation zone. A major challenge in the area is preventing the ongoing destruction of the forestland. A common practice for communities is to clear a plot of land from the forest by felling trees, then planting a crop to generate an income.

Back in 2014, Union teamed up with Royal Botanic Gardens, Kew, Ethiopia Coffee Forest Forum and producer partners in Yayu with efforts to create more sustainable livelihoods in coffee farming, in turn, helping protect the natural biosphere. The aim was to create infrastructures and provide training in producing high-quality coffee, so farmers would not have to turn to plant other crops for their income.

The three-year project with Royal Botanic Gardens came to an end in 2018, but the partnership between Union and the Yayu producer partners remains strong, with the Union team visiting 3 to 4 times per year. The Yayu forest co-operatives continue to produce incredible coffee, often being showcased as our limited edition microlots.

Yayu Wild Forest

Varietals: Catuai, Bourbon, Mundo Novo

A silky body and mouthfeel. Experience a balanced coffee with subtle fruit acidity and the smoothness of milk chocolate, roasted almonds. Grown by a network of farmers working together with our long-standing partner Fazenda Ambiental Fortaleza (FAF). That’s ‘Environmental Fortress Farm’ in Portuguese – where farmers produce beautiful coffees, in a sustainable and innovative way.

Bobolink
Bobolink’s story starts with the success of Silvia Barreto and Marcos Croce who run the famous, organic farm Fazenda Ambiental Fortaleza (FAF) in the region of Mococoa near the southern border of Sul de Minas.

The bountiful knowledge and expertise of Silvia and Marcos which attributed to the success of FAF has not been kept a secret, but openly shared amongst coffee farmers in the region.

What has formed from this shared knowledge is a network of producers who have ventured into the growing exquisite coffees through the same sustainable practices as FAF. This is Bobolink coffee.

One step in the organic farming process is planting indigenous trees among the coffee to create shade. The trees do not only provide shade but also create new homes for wildlife - namely the New World Blackbird, also known as the ‘Bob-o-link’ Bird.

Bobolink

Revelation Blend is created by blending coffees with specific flavour profiles, to create the rich, smooth, chocolatey flavour it is known for. Our blend includes coffees from Guatemala, Rwanda, Burundi, Costa Rica and El Salvador. Throughout the year, the specific farms and origins will change to maintain freshness and consistency in the flavour profile.

Revelation Blend

Our beautiful blend of organic coffees grown by family farmers including: Chirinos in Peru, Cocafelol in Honduras and Fero in Sidama, Ethiopia are expertly blended to produce the vibrant and zesty taste. As espresso, taste very gentle candied lemon notes to start with, followed by blackberries and vanilla. Smooth and clean finish. Brewed as filter, enjoy zesty, dark luxurious chocolate. Complex and bold mouthfeel.

Natural Spirit
There are currently 3 producers that provide the coffees that make up our Natural Spirit Blend.

Honduras is the biggest coffee producer in Central America and one of the top ten producers worldwide. In the western part of Honduras we found this gem – COCAFELOL, or formally ‘’Cooperativa Cafetalera Ecológica "La Labor Ocotepeque" Ltda (COCAFELOL)’’. It was founded in 1995 by a group of 24 members in order to face the coffee crisis at that time by focusing on producing high-quality coffee.

Chirinos is a co-operative of smallholder coffee farmers in Amazonas, North Peru. In 1968, 36 smallholder farmers joined together to form this co-operative and today they boast over 807 members, of which 30% are women, from several communities in Cajamarca region. The average coffee producer farms an area less than 5 hectares, so being part of a co-operative enables them to sell their coffee.

The Fero co-operative who farm in Wonsho, Ethiopia are extremely organised, with a solid member base and understands the importance of traceability, transparency and quality. They are certified Fairtrade and organic, using organic compost and no agrochemicals at all on the coffee.

Natural Spirit

The world’s first speciality coffee from Rwanda. Delicious as both espresso and filter. Fruity, full bodied and perfectly balanced.

For espresso drinkers, this coffee has a crispness of grapefuit and redcurrant but a richness of chocolate truffle. Try with milk to make this taste sweeter with a softer hint of ripe fruits, vanilla and a caramel ice cream finish. What's not to love! When brewed as filter expect a hint of orange, redcurrant, toffee and a sweet lingering after taste.

Brockwell Park

Fruity decaf
A light, organic coffee, especially delicious as espresso. Grown high in the hills of Andes Mountains, Peru.

This is a fruity and fresh espresso with flavour notes of green grapes, red apple and a hint of lime, with roasted nuts and dark chocolate. Try it with milk to enjoy flavours of chocolate brownie, caramel and a hint of red berries. We only use water and carbon dioxide in our decaffeination process, meaning it is a completely natural process retaining the organic credentials of this beautiful coffee. A light, organic coffee without caffeine.

Decaf Andes Mountains

A beautifully smooth coffee. A real crowd pleaser and a favourite at the roastery, with a rich aftertaste that lasts and lasts.

A silky body and mouthfeel. Experience a balanced coffee with subtle fruit acidity and the smoothness of milk chocolate, roasted almonds. Grown by a network of farmers working together with our long-standing partner Fazenda Ambiental Fortaleza (FAF). That’s ‘Environmental Fortress Farm’ in Portuguese – where farmers produce beautiful coffees, in a sustainable and innovative way.

Primrose Hill

Our brightest espresso blend, sweet and complex. A refreshingly bright, uplifting coffee designed to awaken the senses.

Carefully crafted blend of coffees from family farms including Timana Colombia and Primavera Brazil. Expect a bright espresso with notes of tangerine, chocolate and macadamia. With milk, gentle notes of pecan mellows into vanilla and custard cream finishing with notes of buttery shortbread and milk chocolate. Sunshine in a cup.

Bright Note

Our signature espresso coffee. Makes a phenomenal rich espresso with a caramel finish.

Our most popular espresso coffee, a bold one – with hints of chocolate and treacle. Dark-roasted for a rich caramel finish, without bitterness. A complex blend of coffees from family farmers in Guatemala, Rwanda, Burundi, Costa Rica and El Salvador. Round and full body. As filter, enjoy dark chocolate and gentle cherry notes.

Revelation Blend is created by blending coffees with specific flavour profiles, to create the rich, smooth, chocolatey flavour it is known for. Our blend includes coffees from Guatemala, Rwanda, Burundi, Costa Rica and El Salvador. Throughout the year, the specific farms and origins will change to maintain freshness and consistency in the flavour profile.

Paddington Rec

Decaffeinated coffee that doesn’t compromise on flavour or character.

This is one flavourful, characterful cup – a blend of coffees from smallholder farmers in Rwanda and Peru, with caffeine removed by natural process without chemicals. It’s indulgent, rich and full-bodied, with hints of dark caramel.

Hampstead Heath

Delicious morning coffee, works beautifully in a cafetiere as well as espresso. A zesty rich organic blend. Bold and full bodied.

Our beautiful blend of organic coffees grown by family farmers including: Chirinos in Peru, Cocafelol in Honduras and Fero in Sidama, Ethiopia are expertly blended to produce the vibrant and zesty taste. As espresso, taste very gentle candied lemon notes to start with, followed by blackberries and vanilla. Smooth and clean finish. Brewed as filter, enjoy zesty, dark luxurious chocolate. Complex and bold mouthfeel.

London Fields

Our original house roast is unmistakably Union: bold intensity infused with a deep natural sweetness. Expertly blended and roasted for your early morning filter brew.

Created to brew the perfect cafetiere for those looking for a bold taste without any bitterness. West Coast inspiration brought to life in London, and one of our best-loved blends since 1995. Exquisite coffees from family farms including Chirinos in Peru and Asprotimana in Colombia. Delicious flavour notes of dried fruit and milk chocolate.

Victoria Park

Fruity notes of plums, sea buckthorn and sweet raisins make this a juicy and round espresso with a lot of character. Try with milk to enjoy a sweet and indulgent cup with notes of toffee and roasted pecan.

This coffee has been grown by members of the Abahuzamugambi Ba Kawa Maraba Cooperative, we know as “Maraba”, our longest-standing producer partner. Maraba has four washing stations where cherries are washed and pulped.
This particular lot has been harvested and processed by the members using the Sovu washing station and has been naturally processed - allowed to dry in the sun with the cherries attached to the bean - giving the coffee distinctive, fruity notes.

Maraba Sovu

Maraba Sovu (pronounced “ma-rah-bah so-voo”) is among the four coffee washing stations owned by the Abahuzamugambi Ba Kawa Maraba Cooperative, we know as “Maraba”. With over a thousand members, they have three more coffee washing stations. Kibingo, Kabuye, and Cyarumbu. Around 400 farmers who supply cherry to Sovu Washing Station, the smallest of the four.

Abahuzamugambi Ba Kawa means ‘Together we work the coffee’. Both our co-founders Steven and Jeremy have been involved with this cooperative since it’s establishment in 2001. In the wake of the devastating 1994 genocide, coffee has become a symbol of progress and hope in the community.

Farmers own very little coffee plots, with often no more than 500 coffee trees, by selling their coffee to Abahuzamugambi Ba Kawa Maraba, these small-scale farmers can combine their harvests into large enough quantities for export and process cherries centrally.

The Sovu Coffee Washing Station was constructed in 2005 and coffee from Sovu has won various awards in the past, including the prestigious Cup of Excellence Award.

Coffee washing stations, as the name suggest normally focus on washed coffees, the coffee cherry gets removed from its outer skin, and subsequently undergoes a fermentation process to dissolve the mucilage on the bean, after that the coffee is washed and sundried.

Sovu

This delicious coffee is grown at El Diamante, one of the sister farms owned by the Muyshondt family, all located near Juayua, a traditional coffee-growing town, in El Salvador.

The farms have been passed down through generations and today belong to Maria Elena (fourth generation) and are run by Leopoldo Muyshondt (fifth generation). The wet and dry mills are located at El Diamante where Leopoldo has tirelessly continued to improve operations and coffee quality through upgrades to infrastructure such as building new drying beds and improving equipment.

VARIETALS: Bourbon, Pacas

El Diamante
EL SALVADOR
El Diamante ‘The diamond’, has a flat topography, which eases working the land. It is the lowest farm, between 1200 and 1250 m.a.s.l. and the reason the farm was called ‘The Diamond’. Coffee from the Muyshondts' other two farms Topacio & Ausol, are transported by truck to el Diamante to be processed in the wet-mill. This part of the farm has the easiest road access and the offices and wet-mill are located here. On the diamond, Leopoldo has planted Pacas and Bourbon varieties. Both varieties are traditional. Pacas is a natural mutation of Bourbon, similar to Caturra in Brazil and Villa Sarchi in Costa Rica. Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). This is it’s principal virtue: the plant’s small size leads to higher potential yields and the possibility of placing plants closer together to increase total fruit production on a farm. The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Institute for Coffee Research (ISIC) began a program of pedigree selection (selection of individual plants through successive generations) for Pacas. It is still widely grown in the country; it accounts for about 25% of the country's coffee production.

More than a century ago, two coffee-producer families were united by their offspring´s marriage: Apolinario and Adelaida de Magaña’s son, Francisco Magaña Herrera; and José Antonio and Gordiana de Cáceres’s daughter, Evangelina Cáceres Magaña. Both family heads were very active in the production, processing and trading off coffee, and both had their lands in the beautiful mountains of Juayúa, Sonsonate in the Ilamatepec Mountain range. The family has a long history in the town, constructing the towns church.

El Topacio is located near Juayua, a traditional coffee growing town, in El Salvador. Because of its famous gastronomic festival held each weekend the town attracts many tourists. Juayua or comes from Xuayuat, a indigenous term for the orchids also known as San Sebastian, Juayua (Xuayuat) means place of orchids or purple flowers. In 1940, professor Larde and Larin made the observation that the coffee shade trees were dressed and armed with these beautiful flowers.

Today the farm belongs to the fourth generation Maria Elena, but is run by Leopoldo Muyshondt (5th generation).

Leopoldo Muyshondt

This coffee is named after Obler Martinez, a coffee farmer who’s a member of the Esquipulas co-operative in Huehuetenango, Guatemala.

This mountainous region has the perfect combination of altitude, climate and shade for growing high-quality coffee. Obler has a tremendous deal of experience of growing coffee, having done it for over 25 years. His coffee is pulped on the same day that it’s picked which is followed by a closely-monitored fermenting and sun-drying stage. Obler’s attention to detail makes this coffee incredibly special, and you’ll be able to taste the skill in the cup!

VARIETALS: Bourbon, Typica

Esquipulas
GUATEMALA
Produced by smallholder farmers of the Esquipulas co-operative in Huehuetenango, Guatemala, in conditions about as perfect as you can get - a high altitude over 1,500 MASL, fertile soil, and glorious sunshine. We’ve been working with the Esquipulas co-operative since 2009 and in that time we’ve seen them grow significantly, now working with more than 230 smallholder farmers. The farmers grow on average 1 hectare of coffee, alongside subsistence crops such as maize and beans.

Each farmer pulps, ferments and washes their coffee at home, then delivers samples to the co-operative to be roasted and cupped by trained cuppers. Only the highest-quality coffee is selected for Union. The farmers are given feedback based on the cupping results on how to further improve quality through attention to post-harvest process. Iliana Martinez, the General Manager of the Esquipulas Cooperative highlighted why producing high-quality coffee is so important to their co-operative:

“When we visit communities that are so poor, and we see how the world market takes advantage of them - it motivates us to work hard. Coffee is the most important crop in Huehuetenango, it moves the economy (whether prices are low or high). Producers had no idea what quality coffee is, or that quality could be the solution. We needed to develop a program of teaching and training to help people understand how they should grow high-quality coffee.”

The Esquipulas co-operative doesn’t just provide guidance in producing high-quality coffee but plays an important role in the general development of the area. They operate a health care centre and pharmacy which provides services to community members at subsided costs. They also employ agronomists who monitor the coffee fields of the members, providing assistance when needed. With ~40 employees, the co-operative is also an important source of employment in the area.

Obler Martinez

20 years, we’ve been shaping a brighter future for everyone from farm to cup. To celebrate the leaps and bounds that Union and producer partners have made together over the past two decades, we’ve crafted this beautiful blend of the highest-quality, seasonal lots sourced from our long-standing partners in Rwanda, Guatemala, and Costa Rica. Evolution represents the exceptional, on-going developments in coffee and the beauty of roasting, and is a real, celebratory treat.

Evolution
A CELEBRATION OF 20 YEARS OF UNION COFFEE
For the past 20 years we’ve shaped and shaked the speciality coffee world, paving the way for a brighter future for everyone from farm to cup. Working with our producer partners year on year is key to our mission and over the past two decades we’ve seen monumental changes to the quality of coffee and of producer’s livelihoods. Celebrating the leaps and bounds that Union and our producer partners have made together, we present Evolution.

This special blend is comprised of coffee from three of our longstanding partners who’ve not only been essential to the Union journey but who we’ve also seen evolve over time through the positive impact of Union Direct Trade, our trading model. One component is coffee from the Maraba co-operative in Rwanda, our first partners who date back to 2003. Then there’s coffee from the Esquipulas co-operative in Guatemala, who’ve been our partners since 2009, and Microbeneficio Cerro Paraguas (Micepa), a micro mill in Costa Rica who’ve we’ve worked with since they started in 2011.

A beautiful blend of the highest-quality, seasonal lots from our long-standing partners in Rwanda, Guatemala and Costa Rica, Evolution represents the exceptional, on-going developments in coffee and beauty of roasting, and is a real, celebratory treat.

Evolution

This extra-special lot has been produced by João Hamilton who oversees the Serra do Cigano (Brazil) washing station, along with friends, Luciano Vicente, Roque Nogueira Vicente and Helio Aureglietti. The coffee is grown under sustainable conditions, as all producers are part of the network of farmers who work with Fazenda Ambiental Fortaleza (FAF), pioneers in environmentally-friendly farming practices. With four lots of expertise going into this coffee...this microlot is a guaranteed tasty choice!

Complex and fruity, this coffee makes an exciting espresso. Pull a shot and enjoy juicy acidity with cherry, tropical fruit notes, and a rich chocolate finish. Try with milk for a balanced and moreish cup with notes of roasted nuts and sweet caramel.

VARIETALS: Red & Yellow Bourbon

Fazenda Ambiental Fortaleza (FAF)

Nestled in the region of Mococa, Brazil, you’ll find one of our longstanding producer partners - Fazenda Ambiental Fortaleza (FAF). Translating to ‘Environmental Fortress Farm’ in Portuguese – here, farmers produce beautiful coffees, in sustainable and innovative ways.

FAF has been in the Barretto Family since 1850. In 2001, Silvia Barretto inherited the farm, along with her husband Marcos Croce. Together they began to transform what was a traditional farm with 150 farmhands into the farm of their dreams.

Silvia’s keen interest of the natural and organic lifestyle has helped shape the path of FAF. Back when they inherited the farm, their dream and mission was to convert the farm into a sustainable business that took into consideration the environment while producing high-quality coffee

Today, FAF has been transformed. Not only is their sustainably-grown, high-quality coffee celebrated by coffee connoisseurs worldwide, but they are a centre for coffee studies, who welcome arts, sustainability projects and volunteering.

FAF’s coffee knowledge is shared and is a leading force in the creation of the Bobolink coffees.

FAF 2526 - Tres Cavaleiros

João Hamilton is a Brazilian farmer who we’ve been working with since 2010. João is on a mission “to make the best coffee in the world”, which is evident through his constant experimenting on his farm. This ranges from altering drying bed design, harvest techniques, and tweaking processing methods – João is determined for his coffee to be special.

João uses no harmful chemicals on his coffee plants. He was inspired by Marcos and Felipe Croce from Fazenda Ambiental Fortaleza (FAF), a farm who are pioneers of environmentally-friendly coffee farming. João has made changes to his farming practices, focussing on high-quality coffee through the most environmental means possible.

VARIETALS: Obata

Fazenda Ambiental Fortaleza (FAF)
BRAZIL
Nestled in the region of Mococa, Brazil, you’ll find one of our longstanding producer partners - Fazenda Ambiental Fortaleza (FAF). Translating to ‘Environmental Fortress Farm’ in Portuguese – here, farmers produce beautiful coffees, in sustainable and innovative ways.

FAF has been in the Barretto Family since 1850. In 2001, Silvia Barretto inherited the farm, along with her husband Marcos Croce. Together they began to transform what was a traditional farm with 150 farmhands into the farm of their dreams.

Silvia’s keen interest of the natural and organic lifestyle has helped shape the path of FAF. Back when they inherited the farm, their dream and mission was to convert the farm into a sustainable business that took into consideration the environment while producing high-quality coffee

Today, FAF has been transformed. Not only is their sustainably-grown, high-quality coffee celebrated by coffee connoisseurs worldwide, but they are a centre for coffee studies, who welcome arts, sustainability projects and volunteering.

FAF’s coffee knowledge is shared and is a leading force in the creation of the Bobolink coffees.

 FAF 2375 - Joao Hamilton

Filter or espresso, Mulheres do Caparaó is a delicious microlot. As a filter, discover hints of milk chocolate and roasted pecan with a juicy malic acidity. Brew as an espresso and enjoy a marriage of sweetness and acidity, notes of cherry and dark plum with a nutty finish.

Grown by a women’s group in the Caparaó region, Brazil, this lot is an example of the incredible steps made by women in coffee. Started by Lala, owner of Sitio Lala farm, the now 23 member group have increased the quantity of high-quality speciality coffee they grow in the region. Working with Fazenda Ambiental Fortaleza (FAF), our longstanding partners, they’ve increased coffee quality and invested price premiums into infrastructure for speciality farming.

VARIETALS: Yellow Catuai

We are the home of fresh coffee. When you order online, your coffee is roasted fresh to order, especially for you. Plus, it’s speciality grade and traded ethically through Union Direct Trade.

Want the freshness to continue? Join our CoffeeClub subscription and open up to a world of speciality coffee.

Mulheres do Caparaó
BRAZIL
Carefully picked and slowly dried, Mulheres do Caparaó comes from a Women’s Group in the region of Caparaó, Brazil. The farms are in a valley on the edge of the Caparaó National Park on the border of the states of Minas Gerais and Espirito Santo.

How did the group come to be? Lala, a widow, mother of 4 daughters and owner of her farm, Sitio Lala, started the group to support other women and share knowledge. They’ve been working with Fazenda Ambiental Fortaleza (FAFCOFFEES) since 2015.

Today, the group has grown to have 23 women farmers who carefully process coffee under the supervision Lala’s 25 year old daughter Luana. FAFCOFFEES have travelled to the region with their mobile cupping van, and cupped the coffees with the group, providing feedback. Hundreds of lots were cupped to produce this particular lot, Mulheres do Caparaó.

The price of coffee depends on its quality, breaking with commodity systems of coffee economics. Price premiums paid to the women’s group have been used to fund workshops, patio infrastructure, water treatment filtration systems and this year also reforestation.

Traditionally women are not visible in the coffee supply chain, despite the vast amount of the work they’re involved with in coffee growing. Through the promotion of this women’s coffee, FAF is empowering these women so they can fully develop their entrepreneurial spirit.

Union Coffee

3.2

Union Coffee

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Bobolink

Bobolink

Bright Note

Decaf Blend

Decaf Maraba

Evolution

FAF 2526 - Tres Cavaleiros

FAF 2696 - Mulheres Do Caparao

Foundation Blend

Gajah Mountain

Genesis

House Roast

Joao Hamilton

Leopoldo Muyshondt

Liberacion

Maraba

Natural Spirit

Nestor Lasso

Revelation Blend

Verde Alto

Yayu Wild Forest

Coffee archive

FAF 2375 - Joao Hamilton

Brockwell Park

Decaf Andes Mountains

Hampstead Heath

London Fields

Obler Martinez

Paddington Rec

Primrose Hill

Sovu

Victoria Park

Yirgacheffe

New Coffee Review