Material used and how to recycle them.  

You may of noticed our bags have had changed recently, we wanted to explain a bit about why we changed the look of the bags and also answer a few commonly asked questions.

Firstly our bags are widely recyclable, which means these bags can be put out with your plastic waste however we cannot guarantee that all local councils will recycle them. We wish we could say that they can be recycled 100% of the time but the reality is, it does depend on the facilities and policies in place in your local area.

If you have any further questions or concerns please do not hesitate to get in contact with us. 

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COVID -19.. National Lock Down.. What are we doing?  

With England going into a one month lock down from November 5th we have decided to make some changes to how we have been operating at the Roastery since restrictions were eased. 

This post with outline how we are operating primarily to keep our team safe and healthy while delivering the quality and service we pride ourselves on.  We value every coffee shop, farmer, importer, exporter, restaurant, bakery, hotel and roasteries working during these times and your support in keeping independent businesses going is key to survival. 

If you have any further questions or concerns please do not hesitate to get in contact with us. 

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How we met?  

Our relationship with Juan Saldarriaga goes back to London Coffee Festival 2018, when we launched a project called Artist Series. We were looking for a fresh coffee to showcase for our first ever stand at the festival. We wanted to find a coffee that was extremely fresh and in season, two qualities that are very much at the heart of our approach to coffee. LCF is (usually) in April, which is a challenging time of year to find fresh in season coffees, so Colombian coffee was an obvious choice for us. On top of that we wanted something that was wildly different, something that really jumped out. That was when we heard about Juan Saldariagga and the interesting ways he was producing natural process coffees.  Instead of using raised beds he was using a cold drier, the same machines typically used to dry fruit; raisins, apricots or prunes. Juan’s cold dried natural was very elegant and clean and we were instantly impressed, we knew we’d found a fantastic coffee. So we purchased the coffee, launched it at LCF and it was a huge success for us. A week later I went to do a cupping in Oslo hosted by Nordic Approach,

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