Specialty coffee beans, sorted by the cup you want.

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

An exclusive blend created with Crisis Charity, combining Brazilian and Ethiopian lots for a rich cup with stone fruit sweetness, hazelnut depth, and a clove finish. 15% of each sale supports Crisis.

A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

Colombia — Cata Reserva Year 2 Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. The cherries were then pulped to remove the mucilage, before undergoing four days of sealed fermentation with coffee mosto – sugars from previous fermentations – and panela, an unrefined whole cane sugar. This controlled approach encourages a thorough fermentation while avoiding unwanted alcohol-like flavours.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

Colombia — Linarco Rodriguez Pink Bourbon Pink Bourbon has become one of Colombia’s most sought-after varieties, prized for its clarity, floral aromatics and bright, structured acidity. The lot underwent an open fermentation for around 48 hours at approximately 15°C. Once fermentation is complete, the coffee is washed and transferred to covered dryers where it dries slowly for 25 days at temperatures between 18–22°C. After drying, the coffee is packed and left to stabilise for a further 12 days. The washed process keeps the cup clean and bright, letting the Pink Bourbon’s natural sweetness and floral notes shine. Explore our full Linarco Rodriguez collection here

Colombia — Maria Rodriguez This SL28 is naturally processed, with a 48-hour anaerobic fermentation playing a key role in developing its depth of flavour. Ripe cherries are harvested, floated and sorted before being placed in sealed tanks, where the controlled fermentation builds richer fruit character while retaining SL28’s signature clean profile. The cherries are then slowly sun-dried on raised beds for 20–30 days, turned regularly to ensure even dehydration and prevent over-fermentation. The result is a distinctly tropical expression of SL28: ripe mango, butterscotch sweetness and a rounded, creamy mouthfeel.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

DR Congo — Tumaini Coffee Co-Op The cherries are naturally processed and dried on raised beds at Tumaini’s collection centres, where access to running water can be limited. Assembly helped fund several of these drying beds during our first year working with the cooperative, allowing producers to dry their lots locally. Drying the cherries whole helps retain their natural sweetness, resulting in a rich, rounded cup with a smooth finish.

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.

Ecuador — La Rosita Sidra Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions. At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.

Ecuador — La Rosita Typica Mejorado Situated on the western foothills of the Andes, La Rosita benefits from a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall help to extend cherry maturation and develop greater sweetness and complexity. These same conditions, however, make drying coffee particularly challenging, particularly for honey and natural processes. For this reason, Rosa Morillo favours a washed approach. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is a sweet, fruit-led cup with a juicy finish.