Varietals: Caturra, Red and Yellow Catuai, Colombia, Tipica, Tabi

Team Canteen CIC has been set up by a group of independent hospitality and events businesses from Bristol as a vehicle for their work in the fight against food vulnerability.

Team Canteen works to develop projects that are inclusive, collaborative and create connections through food. Based on a fundamental belief in the importance of good quality, healthy and nutritious food for everyone and equal access to employment opportunities in the hospitality industry, Team Canteen provides services to alleviate hunger and create work-based opportunities for young people.

This is a bespoke blend created for Team Canteen of our Direct Trade, Cup of Excellence Nicaraguan La Bastilla P3 and our Colombian La Laguna.

Bristol Team Canteen Collab

Bristol coffee roasters for over 47 years. We source, import & roast speciality ethical organic coffee, with barista training & machines. Contract roaster.

Wogan Coffee

The Start Strong appeal by PHASE funds a three-year project in Nepal, which will improve maternal healthcare and increase the availability of high value foods. Through improving access to maternal healthcare and nutritional foods, whilst providing agricultural training for mothers, PHASE aim to ensure that children in Far West Nepal are given a strong start to life. Public donations will be used for the Start Strong project and will also support PHASE Worldwide’s work in rural Nepal where it is most needed. 

 Dalila Flores Venegas owns 2 hectares of land in El Diamante, picking her own coffee with the help of family members before she pulps and ferments it in a small concrete tank. Once fermented and the mucilage comes off easily Dalila rinses the coffee and then places it on tarpaulin mats to dry in the sun, where it dries slowly for 7 to 10 days. El Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region.Given El Diamante’s closeness to Jaen, it also has a huge cooperative presence in these lower elevations.

Peruvian Dalia Flores Venegas

A co-operative comprised of indigenous reserves in the Cauca region, CENCOIC has seen the political landscape of the area change drastically for the better, now being able to grow and export coffee without the threat of conflict. Grown amongst panela, plantains, pineapples, yucca and lemons, flavours which come through in the sweetness of the cup.

La Laguna Siberia Reserva

The COCAFELOL co-operative works incredibly hard with its farmers, both technically and financially, while maintaining sustainable agricultural practices, to produce coffee of the highest quality. This Organic, Fairtrade and Rainforest Alliance origin sources from individual smallholder farmers, high in the mountainous Ocotepeque Region of Western Honduras.

Organic Fairtrade Honduran

Created with espresso in mind, it packs enough punch without being harsh or offensive. Nuts and praline flavours dull the bright acidity and fruit. A delicious, punchy, smooth and ethical espresso roast!

Organic Fairtrade Espresso

The Tegu factory is one of the mills owned and operated by the Tekangu Farmers Cooperative Society near the town of Karatina in Nyeri. Famed for quality and fertility of the soil, this region produces a rich and quality cup. Tegu actually translates as ‘low place’ as it lies in the foothills between Mount Kenya and the Aberdaire range.

Kenya Tekangu Tegu AA

This coffee uses a very distinctive processing method inspired by the shipment of coffee from India to Europe in the 19th Century. Beans would be stored below the water line and kept humid by the porous wood of the ships’ hulls, resulting in reduced acidity and a slightly golden raw bean. This method is imitated today by exposing natural process beans to monsoon winds full of moisture over around a 14 week period. It recreates the low acidity and colour, while also making the raw beans swell to about double their original size.

Monsoon Malabar

Potentially the most consistent product in the world of coffee, Brazilian Santos is produced on such a large scale that you can be guaranteed of the same quality and screen size, year on year. Grown at a lower altitude than most arabicas, Brazilian is classically more muted, with much lower acidity and greater notes of praline and nuttiness than other origins.

Brazilian Santos

A co-operative comprised of indigenous reserves in the Cauca region, CENCOIC has seen the political landscape of the area change drastically for the better. Grown amongst panela, plantains, pineapples, yucca and lemons, these flavours come through in the sweetness of the cup.

Colombian Full Roast (Continental)

Our take on an extremely old-school Italian-style blend, taking inspiration from the 1980s and 1990s. A hearty blend of Brazilian and Ethiopian arabicas, with Indian robusta to give it some serious kick and an incredibly forgiving crema. This is truly not a speciality coffee, but is perfect for catering, flavouring, or someone chasing the classic taste that only an old Italian-style blend can provide.

Con Vivo

‘EP’ stands for ‘European Preparation’, which sets a precedent both for the screen size of the bean (typically 15 and above), and the way in which the coffee is hand-sorted. Multiple smallholder farms pick and process their own coffee, using individually-owned wet mills, before drying the washed beans in the sun.

Colombian Medellin Excelso

Big and punchy, with one origin taken to a medium roast, the other more developed. Dark chocolate, toffee, and chocolate bonbons.

A homage to our founder, Brian Wogan, who believed in sustainable and ethical sourcing, and punchy, delicious cups of coffee! The Sumatran is sourced from the Permata Gayo farm, founded to ensure traceability throughout the supply chain, which uses the Galling-Basah process to create raw coffee with a slight blue hue and special cupping profile. The Honduran is grown by the COCAFELOL co-operative, in the Ocotepeque Region, which works tirelessly to improve both the characteristics of the coffee, and the wellbeing of its workers. A fitting nod to our founder!

Organic Fairtrade Legacy

Our very darkest roast. Taken to the beginning of second crack. This is a dark smokey coffee that packs a punch, for those who enjoy a highly developed roast. Berries & dark chocolate.

Founded in 2006 with the aim of guaranteeing traceability along the supply chain, Permata Gayo manages all aspects of coffee production, improving both consistency and quality. The Galling-Basah process is unique to Sumatra and involves three steps, depending on moisture content: ‘Gabah’, wet parchment coffee which is dried immediately and hulled; ‘Labu’, wet green beans at about 30-40% humidity; and finally ‘Assalan’, which is exported at 12-13% humidity. This process produces a deep blue or green hue to the raw coffee, creating a special cupping profile.

Organic Fairtrade Mandheling

An earthy and punchy blend, perfectly designed for those looking for an Organic Fairtrade espresso, without breaking the bank. Earthy, liquorice & brown sugar.

The majority of this blend is from the Sheko co-operative of the Bench Maji zone of Ethiopia, one of the 65 co-operatives in the Bench Maji Forest Coffee Producer Farmers Cooperative Union Ltd (BMFCU). This fantastic union creates an atmosphere in which farmers are strongly encouraged to preserve the rainforest native to the region, both preventing deforestation and ensuring the best possible coffee-growing conditions.

Organic Fairtrade Amharic

A punchy blend of classic coffee origins; full of praline, chocolate and caramel notes, with a long finish and creamy body.

This blend has it all – the delicious fruitiness of the Colombian, the sweet earthiness of the Brazilian, and the biscuit elements of the Indian, which all combine together to create an Italian-style roast with a kick. Big upfront flavours of praline and caramel, with a big body and a strong finish.

Kiln

Roasted specifically to a secret recipe, this long-standing espresso blend hits all the right spots.

Our long-standing take on the classic espresso blend. Praline, malt, roast chestnuts.

We have been roasting this blend for years here at our Bristol roastery. It is essentially our take on a classic espresso blend, which we created in order to be, definitively, a crowd-pleaser. The recipe is something of a secret, and is constantly checked and adjusted to make sure that we consistently hit exactly the flavour profiles that we are looking for.

Riposo

Our classic medium-light roast of this estate. Green Apple, Orange, Custard Creams.

Located in a mountainous natural reserve, all cherries are handpicked according to their microclimates. The estate also houses a fully vertically integrated processing system, to allow for precise differentiation and sorting of each bean. With the Teach a Man to Fish charity of which Wogan Coffee are the largest contributors, children are educated at the on-site technical college of La Bastilla, which provides them with the skills to move into tourism, animal husbandry and farming. 

Personalised Coffee

Nicaraguan Finca La Bastilla

A blend of Brazilian beans taken to a medium-dark roast. Well balanced. Cocoa & praline.

After being picked and pulped to remove the cherries and mucilage, these beans are soaked in water to soften them and grow their cell structure. This makes them more conducive to the solvent, methylene-chloride, which strips the beans of their naturally-occurring caffeine. This process is repeated multiple times, to reduce the caffeine content by about 97%!

Brazilian Decaf

A rich body, with fairly bright acidity. Milk chocolate, blackcurrant jam, battenburg cake.

This coffee is grown and processed by a woman-only co-operative, which aims to increase social empowerment, not only of females working in the coffee industry, but in the entire area. The Café Femenino project now extends through several countries, and we are proud to be able to support their cause.

Mr Wogan: “We have been roasting Café Femenino for over ten years. It is consistently full of character, well graded, of exceptional quality and a pleasure to roast. It’s always fantastic when such a brilliant coffee comes coupled with a worthy cause.”

Peruvian Cafe Femenino

Decaffeinated without any chemical element, this coffee is rich and nutty, with notes of maple syrup, praline and milk chocolate.

Beneficio Santa Rosa Mill takes coffee in parchment form from nearby farms with traceable location tags. Beans are prepared in the central mill before being sent to the Swiss Water Decaffeination plant in Canada. The process simply uses pure water and osmosis to produce coffee that is 99.9% free of caffeine.

Organic Fairtrade Honduran Swiss Water Decaf

A delicious coffee with less of the caffeine for those of you that don’t want to go all the way. Delicious notes of cocoa, praline and orange.

The Nicaraguan Jinotega estate is  located in the midst of a mountainous natural reserve where all cherries are handpicked according to the microclimates of each individual farm, to maximise their potential. With the Teach a Man to Fish charity, we fund three children through the on-site technical college of La Bastilla, providing them the skills to move into tourism, animal husbandry and farming. The Honduras beans are prepared in the central mill before being sent to the Swiss Water Decaffeination plant in Canada. The process simply uses pure water and osmosis to produce coffee that is 99.9% free of caffeine.

Half The Caffeine

Taken to a slightly more developed roast. Marzipan, orange & shortbread.

The majority of this blend is the classic cornerstone of coffee, Brazilian Santos. As the world’s largest producer, its offerings are varied – for this blend, we source from both smallholder farms and huge estates, with screen sizes of 17/18, to ensure a consistent flavour profile. The other part of this blend is a delicious Colombian Excelso EP, with plenty of chocolate and fruit notes to complement the solid base of the Santos – the slightly more developed roast brings out the body of both origins.

Capitol

Bright and tangy acidity with notes of cane sugar, vine tomato, vanilla. Big upfront flavour, with a long-lasting finish.

While the majority of coffee cherries grow containing two beans, a random genetic mutation of five to ten per cent of cherries form with just one oval or circular shaped bean. These smaller beans are sorted through the farm’s processing plant, separated according to size and weight. Interestingly, the percentage of peaberry mutation is dependent on rainfall and heat – the higher the heat, and lower the rainfall, the more peaberries.

Kenya Peaberry

Classic and stylish with bright upfront citric acidity. Cherry, milk chocolate, orange.

The Tarrazú Co-Operative is one of the most celebrated in the world, consistently winning awards as the best producer in Costa Rica. This lot produces just fifty bags, and is farmed by only thirty families within the community, attaining the quality of SHB (synonymous with SHG).

Costa Rican Tarrazu

Stonefruit sweetness, with a mellow body, bright acidity, and creamy mouthfeel.

One of our team’s creations using some of his favourite coffees, working on the proportions until the right level of sweetness and creaminess cut through bright citric acidity. The recipe is a secret, but is constantly checked and modified to make sure that is consistently hits all the right spots.

Omega

Big fruit and floral notes, with strong acidity and full body. Chocolate, pears & caramel.

Created with Michelin-star chef Josh Eggleton to bring out flavour profiles of two fantastic coffees. The La Bastilla estate is in a mountainous natural reserve where cherries are handpicked according to their microclimates to maximise their potential. The Colombian is produced by the CENCOIC co-operative by just twelve families in an area once ravaged by violence. Both have brilliant ethical credentials and complement each other to create a great blend.

Josh Eggleton

Taken to a slightly more developed roast, giving very low acidity, full body, clean finish and notes of dark chocolate, butter & hazelnut.

An estate located in the midst of a mountainous natural reserve, all cherries are handpicked according to the microclimates of each individual farm, to maximise their potential. The estate also houses a fully vertically integrated processing system, to allow for precise differentiation and sorting of each bean. With the Teach a Man to Fish charity, we fund three children through the on-site technical college of La Bastilla, providing them the skills to move into tourism, animal husbandry and farming – we are very proud that our first few students have now moved on to university!

Nicaraguan La Bastilla P3

Varietals: Bourbon and Pacas

Now in their sixth-generation, brothers Enrique, Rene and Gustavo are running the farm with their father Gustavo still involved as an advisor. Over the years, they have placed in the finals for Cup of Excellence 7 times, as well as gaining accolades from trade bodies and national associations.

Coffee on this 140 hectare farm has recently been awarded the Denomination of Origin (DO). Certification is given by the cuppers from the Salvadoran Coffee Council under the SCA standards.

All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the Izote and the Copalchi which also act as a natural wind barrier.

During 2020, the farm turned it’s hand to strawberry growing, a first for them and very novel in El Salvador where 98% of the fruits are imported. This is an important step for them diversifying crops on the farms. The additonal funding this brings in is helping to fund a further renewal of their coffee trees, with a program of 22,800 new Bourbon trees being planted from the end of 2020.

El Salvador San Ernesto Natural

Recently rewarded a Cup of Excellence, this puts our La Bastilla coffee in the top 2-3% of all speciality coffees entered in to the competition.

Direct Trade & Rainforest Alliance
Single origin
100% Arabica, Speciality Coffee
Grown in volcanic soils, deep in a mountainous natural reserve.
Natural. Strictly High Grown. European Preparation.
Varietals: Hybrid H3

A very boozy and bright coffee, with the natural preparation bringing out flavours of strawberry, sherry and twiglets. An earthy finish, particularly delicious through a filter.

An estate located in the midst of a mountainous natural reserve, all cherries are handpicked according to the microclimates of each individual farm, to maximise their potential. The estate also houses a fully vertically integrated processing system, to allow for precise differentiation and sorting of each bean. With the Teach a Man to Fish charity, we fund three children through the on-site technical college of La Bastilla, providing them the skills to move into tourism, animal husbandry and farming – we are very proud that our first few students have now moved on to university!

La Bastilla Natural

Single origin
100% Arabica, Speciality Coffee
Varietals: Caturra and Catuai

Classic and stylish with bright upfront citric acidity. Cherry, cane sugar, orange.

The Tarrazú Co-Operative was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazú region, one of which is La Trinidad.

The coffee of the Tarrazú region is one of the most recognized in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.

Cherries are picked in the morning, and delivered to receiving stations by 4pm, with 5pm cut-off. The cherry is then transported to the wet mill which will process coffee through the night, pulping the coffee, sending it through a centrifugal cleaner and on to the pre-drying patios. There it will spend 9 hours before being ready to be placed in a Guardiola for more precise drying to 11% moisture. Once dry, it is density sorted before resting in parchment for 6-8 weeks and then being shipped.

Tarrazu La Trinidad

Single origin
100% Arabica, Speciality Coffee
Washed. AA Plus Quality.
Varietals: SL28, R11

The rich red volcanic soils of the central region are known to produce some of the best coffees coming out of Kenya. Kianjege Coffee Factory is located in Central Province, Kirinyaga District in Kariti location of Ndia Division near Karatina town. It was established in 1987 and rests on a 7 acres piece of land serving Nyagathi, Nyangio and Kimathi Villages.

Kenya Kariti AA

Jairo Arcila is a third generation coffee grower in Quindio, Colombia.

This coffee is harvested from a microlot in Finca Santa Monica, where it is exposed to a dry anaerobic white wine fermentation of 30 hours. It is then placed on raised beds until 20% moisture is reached, and then in to grain pro bags for 80 hours where fermentation is driven by natural yeast. Finally, it is left to dry on raised beds to reach 10.50% moisture content.

Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. While also working full time for the local exporter, Jairo used his savings to purchase five additional farms over the years. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. When coffee production started taking a downturn in 2005, he 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.

In 2014, Jairo leased his brother’s farm, Finca Castellon to plant gesha trees, becoming one of two farmers to grow the variety in the region at the time. After its success in the first harvest, Jairo decided to plant more exotic varieties like Pink Bourbon and Tabi at his farm Finca Villarazo. Recently, he has planted 3000 Java trees.

Jairo Arcila has been a part of Cofinet from the very beginning, which was founded by his two sons who have shared their expertise in picking practices, sorting and processing of coffee cherries.

Wogan Coffee

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Wogan Coffee

🇬🇧 United Kingdom

Coffee Roasts

Brazilian Decaf

Brazilian Santos

Bristol Team Canteen Collab

Capitol

Colombian Full Roast (Continental)

Colombian Jairo Arcila White Wine Fermented Natural

Colombian Medellin Excelso

Con Vivo

Half The Caffeine

Josh Eggleton

Kenya Kariti AA

Kenya Peaberry

Kiln

Monsoon Malabar

Nicaraguan Finca La Bastilla

Nicaraguan La Bastilla Natural

Nicaraguan La Bastilla P3

Omega

Organic Fairtrade Amharic

Organic Fairtrade Espresso

Organic Fairtrade Honduran

Organic Fairtrade Honduran Swiss Water Decaf

Organic Fairtrade Indonesian Sumatra Mandheling

Organic Fairtrade Legacy

Personalised Coffee

Peruvian Cafe Femenino

Riposo

Tarrazu La Trinidad

Coffee archive

Costa Rican Tarrazu

El Salvador San Ernesto Natural

Kenya Tekangu Tegu AA

La Bastilla Natural

La Laguna Siberia Reserva

Organic Fairtrade Mandheling

Peruvian Dalia Flores Venegas

New Coffee Review