Aromatic and complex, sweet and balanced – these are the defining qualities we look for in a straight espresso.

Our hero bean this season is a naturally-processed Rwandan, sourced from a small station near the Nyungwe Forest and Nile River. When testing, we were struck by the sophisticated jasmine, peach and maple syrup notes – a flavour profile that delivers the intriguing espresso experience we’re looking for.

The region’s rich volcanic soil and 1650m altitude are key to achieving high cup scores and strong yields. The coffee is placed on raised African beds and dried for up to 30 days with regular turning each hour, and covering at night. Naturals aren’t common in this country, but it’s clear there is great potential for complexity of flavour and sweetness.

Bernard Uwitije

Watch House is a group of award winning unique coffee bars in London. Serving our exclusively roasted coffee blends, locally sourced treats and daily housemade food.

Watch House

We take decaf seriously. Too long overlooked, we want to change the narrative. Blur the lines. Decaffeinated coffee should never feel like an afterthought.

This coffee is processed in Caldas, Colombia, using sugarcane decaffeination – a sustainable method that preserves the exceptional flavour of the beans through natural extraction.

Clean, sweet and complex, it has notes of smooth milk chocolate, caramelised biscuit and a clear orange acidity that will surprise even the most discerning coffee connoisseurs.

Villamaria - Decaf

Carefully curated. Harmoniously balanced. 1829 Espresso is our seasonal blend of current harvest coffees – each sampled in our lab before being blended from single origin beans. Only the best elements are extracted, resulting in a cup that’s full of character and body.

This season, we’ve selected the nutty, dark chocolate flavour of a natural Brazil and matched it with the complex, floral and cherry-like notes of a washed Ethiopian.

We consider milk as a key ingredient in the overall recipe, creating a perfect synergy of sweetness and rich espresso. When paired with creamy Jersey cow’s milk from The Estate Dairy, it has a wonderfully smooth, silky texture with undertones of ripe fruit.

1829

Floral and bright, with berry-like acidity. A filter that’s wholly unique. The sweet undertones of this natural Burundi make it delicious hot or cold – a key element we look for in filter brewing.

The Businde station, located in the northern province of Kayanza, works with 650 local farmers, providing an integral source of income to the community. They are committed to fair wages,and pay growers almost 60% above the standard rate in the area. Matraco, the export organisation, also donates seedlings and coffee pulp compost to nearby farms to help promote rich yields.

Businde

Honeyed sweetness, darjeeling-like aromatics and a smooth body make this our perfect daily brew. From Yirgacheffe (The Misty Valley), a region renowned for elegant and boldly floral coffees, this coffee encapsulates the real character of the terroir.

Wete Ambela was established in 2018 by Mekuria Merga, a grower with 23 years’ experience who is known for his high-quality washing stations in Yirgacheffe and Guji. They are supplied by more than 500 farmers, and produce some of the finest coffee in Ethiopia.

Kelloo

Origin – Ethiopia
Region – Sidamo
Traceability – Asefa Dukamo
Varietal – Heirloom

Ventures
Compared to regions such as Yirgacheffe with its floral profiles, Sidamos are known for bright, fruited character. Kantite, a washing station named for the area this lot comes from supports over 5000 smallholders. The station, inspects, grades and processes all of the coffee from some 1200 farmers, securing their sustainable livelihoods and ensuring a thorough sorting in terms of quality.

This coffee is bursting with tropical character. We are considered and thorough in our approach to sourcing, but this is a cup where we took one sip and knew we had to share this with our team and customers! The range of flavour from hot to cold is exceptional, as notes of pineapple and mango transform into milk chocolate and apricot, then finally into more tea and honey like notes as it cools.

This transforming of quality flavour is a true mark of the best coffees, so take some time to enjoy!

Kantite

Ana Mustafa

Don Alirio Galindez

Clavelines

Raimutin - Natural

AB Muchagara

Adado

Raimutin - Washed

Raimutin - Honey

Mariana is an F1 hybrid cultivar closely related to Starmaya. Mariana originates from a cross between IAPAR 59 and a male-sterile Ethiopian landrace variety, and is one of the first F1 hybrids in the world to be propagated by seed rather than through tissue cloning.
Honey processing removes the coffee pulp or cherry skin but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the colour of the mucilage as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean giving greater dimension to the final cup. Red Honey from Aquiares is dried on raised beds for 18–24 days.

Aquiares Marina

Region: Rwenzori Mountains
Traceability: Nyabirongo Station
Altitude: 1900MaSL
Varietal: SL14 & 28
Process: Natural

Watch House

4.1

Watch House

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

1829

AB Muchagara

Adado

Aquiares Marina

Bukonzo Dream

Raimutin - Washed

Villamaria - Decaf

Coffee archive

Ana Mustafa

Bernard Uwitije

Businde

Clavelines

Don Alirio Galindez

Kantite

Kelloo

Raimutin - Honey

Raimutin - Natural

New Coffee Review