If you like your espresso chocolatey and comforting, start with Colombia El Calapo, The Remake or Brazil Vila Boa. If you brew filter and want something bright and fruity, go for Ethiopia Banko Gotiti, Ethiopia Echemo or one of our two Kenya Gloria lots.
That's the short version of the chat we have at the counter every day. Below is the longer one: every coffee we're roasting right now, what it tastes like, how we'd brew it, and where it comes from. Every coffee comes whole bean or ground for your brewer, and almost all come in 250g, 500g and 1kg bags.
Our coffees at a glance
Here's everything we're roasting right now, sorted from espresso-led to filter-led. "Best for" is what our roasters recommend, but every coffee can be ground for any brewer.
| Coffee | Origin | Variety | Process | Tasting notes | Best for |
|---|---|---|---|---|---|
| The Remake (blend) | Brazil, Nicaragua, Mexico | Blend | Mixed | Cocoa nibs, caramel, pecan | Espresso, stovetop, cafetière |
| Brazil Vila Boa | Brazil, 850–1250m | Red Bourbon | Natural | Raisin, walnut, biscuit | Espresso, AeroPress, cafetière |
| Peru Chilchos Valley | Peru, 1600m | Typica | Washed | Blackberry, sultana, dark chocolate | Espresso, stovetop, cafetière |
| Mexico Finca Hamburgo | Mexico, 1350m | Sarchimor | Washed | Cherry, muscovado sugar, almonds | Espresso, cafetière, stovetop |
| Colombia El Calapo | Colombia, 1620m | Castillo | Washed | Milk chocolate, orange zest, crème brûlée | Espresso, filter, cafetière |
| The Original (blend) | Mexico, Rwanda | Blend | Mixed | Raspberry, honey, hazelnut | Espresso, stovetop, filter |
| Can We Talk? (blend, 250g only) | Brazil, Mexico, Rwanda | Blend | Mixed | Honey, raisin, pistachio | Espresso, stovetop, cafetière |
| Half-Caff (blend) | Mexico | Blend | Washed, part decaf | Caramel, chocolate, orange zest | Espresso, stovetop, cafetière |
| Decaf Colombia Chevere | Colombia, 1600–1950m | Blend | Washed, sugar cane decaf | Honey, vanilla, milk chocolate | Espresso, stovetop, cafetière |
| Decaf Mexico Sueño | Mexico, 1000m | Blend | Washed, Mountain Water decaf | Spices, almond, malt | Espresso, stovetop, cafetière |
| Ethiopia Banko Gotiti | Ethiopia, 1900–2100m | Heirloom | Washed | Apricot, lime, floral | V60, filter, cafetière |
| Ethiopia Echemo | Ethiopia, 2100m | Heirloom | Natural | Strawberry, grapefruit, caramel | V60, filter, cafetière, AeroPress |
| Kenya Gloria Natural | Kenya, 1800m | Batian | Natural | Blueberry, grapefruit, tamarind | Filter, V60, cafetière |
| Kenya Gloria Anaerobic | Kenya, 1800m | SL28, Ruiru 11, Batian | Anaerobic natural | Pineapple, lychee | Filter, V60, cafetière |
All tasting notes describe the coffee's natural flavour. We never add flavourings: the chocolate, fruit and nut notes come from the beans, where they're grown and how they're processed and roasted.
Espresso beans with chocolate, cacao and nutty notes
If you want an espresso that tastes like chocolate and works brilliantly with milk, these are the coffees we'd point you to. We've grouped them by the flavour you're after.
Milk chocolate and citrus: Colombia El Calapo is our house espresso in the cafés. Expect milk chocolate, orange zest and crème brûlée. It's sweet and balanced as a straight shot and very forgiving in a flat white. It's an organically grown, direct-trade single origin.
Cacao and dark chocolate: The Remake is our rich, traditional blend, with cocoa nibs, caramel and pecan. Choose it if you want coffee that tastes like coffee. Peru Chilchos Valley is the single-origin route to dark chocolate, with blackberry and sultana on top.
Hazelnut and a bit of fruit: The Original has been our house blend in one form or another for years. Raspberry, honey and hazelnut make it a little brighter than The Remake while staying smooth.
Nutty and sweet: Brazil Vila Boa (raisin, walnut, biscuit) and Mexico Finca Hamburgo (cherry, muscovado sugar, almonds) are both easy-going, with gentle acidity.
Decaf or later in the day: Decaf Colombia Chevere brings honey, vanilla and milk chocolate. Decaf Mexico Sueño is spicier and maltier. Half-Caff blends Finca Hamburgo with Sueño for caramel, chocolate and orange zest with around 40% less caffeine.
Single origin or blend?
A single origin comes from one farm or area, so it shows off that place's character, and it changes as harvests come and go. Our blends combine two or three coffees for a rounder, more consistent cup. We adjust the recipe with the seasons so the flavour stays familiar. If you want to explore, pick a single origin. If you want the same reliable cup every morning, pick a blend.
Brazilian naturals vs espresso blends
Brazil Vila Boa is our only Brazilian single origin right now. It's a natural-process Red Bourbon from a women-owned farm, and it reaches us by sailboat shipping. Natural processing gives it a soft, fruity sweetness (raisin), which sits on a nutty, biscuity base. As espresso it's mellow and low in bite, and it's lovely with milk.
If you like Vila Boa but want more depth, try a blend that includes it:
| Blend | What's in it right now | How it compares to Vila Boa on its own |
|---|---|---|
| The Remake | Brazil Vila Boa, Nicaragua El Jaguar (direct trade), Mexico Finca Hamburgo (direct trade) | Richer and bolder, with more cacao |
| Can We Talk? | Brazil Vila Boa, Mexico Finca Hamburgo, Rwanda Isano | Sweeter and slightly fruitier, with honey and pistachio. £4.50 from every full-price bag goes to the Joey Beauchamp Foundation |
| The Original | Mexico Finca Hamburgo, Rwanda Isano (no Brazil) | Brighter, with raspberry and hazelnut |
Our blends change with the seasons, so the components above are what's in the bag today. Each product page always lists the current recipe.
A starting recipe for home espresso
This is the same go-to recipe from our home espresso brew guide:
- Coffee: 16g
- Yield: 32g of espresso in the cup (about 1:2)
- Time: 28–32 seconds
- Temperature: around 93°C
Then taste and adjust one thing at a time:
- Sour, thin or sharp? It's under-extracted. Grind a little finer so the shot runs slower.
- Bitter, harsh or drying? It's over-extracted. Grind a little coarser so the shot runs faster.
- Tastes fine but a bit flat or heavy? Try a slightly longer ratio, such as 16g in and 36g out.
For fruitier coffees like The Original, a touch more yield often helps the sweetness come through. For rich blends like The Remake, sticking close to 1:2 keeps that chocolatey body.
Filter beans with citrus, floral and tropical notes
For V60, batch brew or AeroPress, these are the coffees that really shine. Pick by the flavour you like most:
- Delicate, floral and citrusy: Ethiopia Banko Gotiti is our house filter. It's a washed heirloom coffee grown at up to 2100m, with apricot, lime and florals. It's clean, light and tea-like in body. We don't have a coffee with Earl Grey or bergamot notes right now, but Banko Gotiti is the closest match if that's what you love.
- Juicy and berry-forward: Ethiopia Echemo is a natural heirloom with strawberry, grapefruit and caramel. It's sweeter and fuller than Banko Gotiti.
- Bold, jammy and complex: Kenya Gloria Natural brings blueberry, grapefruit and tamarind, with that bright Kenyan sparkle.
- Tropical: Kenya Gloria Anaerobic is our newest release, with pineapple and lychee. If you want something that tastes nothing like "normal" coffee, start here.
- Something gentler: Colombia El Calapo also makes a lovely filter, with milk chocolate and orange.
The tasting notes tell you what each coffee is capable of. How much of it you taste depends on your brewing: grind, water and ratio all play a part, and soft or filtered water helps the brighter notes come through.
A starting recipe for V60
This is our go-to from the V60 brew guide:
- Coffee: 15g
- Water: 250ml (about 1:16)
- Grind: medium, similar to table salt
- Temperature: 92–96°C
- Total time: 3–4 minutes
If the cup tastes sour or thin, grind a little finer. If it's bitter or the brew drains very slowly, go coarser. Lighter, high-grown coffees like Banko Gotiti often like the hotter end of the range. Naturals like Echemo and the Gloria lots can taste muddled if over-extracted, so ease off if they start tasting heavy.
Comparing origins, varieties and processes
A few pairs in our range make great side-by-side tastings, because only one or two things change between them.
Same farm, different process: Kenya Gloria Natural vs Kenya Gloria Anaerobic. Both come from the Gloria farm at 1800m, and both are naturals. The anaerobic lot ferments in sealed tanks before drying and includes SL28 and Ruiru 11 alongside Batian. The result moves from blueberry and tamarind to pineapple and lychee. It's the clearest way to taste what processing does.
Same country, different process: Ethiopia Banko Gotiti (washed) vs Ethiopia Echemo (natural). Both are high-grown Ethiopian heirloom coffees. The washed lot is clean and floral, with apricot and lime. The natural is fruitier and heavier, with strawberry and caramel.
Kenya vs Ethiopia. Kenyan coffees like Gloria tend to be bold, juicy and bright, with berry and blackcurrant-style acidity. Ethiopian coffees are often more floral and tea-like. Variety, altitude and processing all shape this, so treat origin as a guide, not a guarantee.
Latin American washed coffees: Colombia vs Peru vs Mexico. El Calapo, Chilchos Valley and Finca Hamburgo are all washed, organically grown and direct trade. Even so, they range from milk chocolate and orange (Colombia) to dark chocolate and blackberry (Peru) to cherry and muscovado (Mexico).
The easiest way to compare them is our Multi-Coffee Tasting Box, which has six 100g bags. The filter box includes both Ethiopias and both Gloria lots. The espresso box includes Brazil, Colombia, Mexico, Peru and both house blends.
Washed, natural and anaerobic: what processing means
Processing is how the coffee seed is separated from the cherry after picking. It has a big effect on flavour.
| Process | What happens | What it usually tastes like | In our range now |
|---|---|---|---|
| Washed | The fruit is removed before the beans are dried | Clean, clear and bright; the origin's character comes through | Banko Gotiti, El Calapo, Chilchos Valley, Finca Hamburgo |
| Natural | The whole cherry dries around the bean | Fruitier, sweeter and heavier, sometimes wine-like | Vila Boa, Echemo, Kenya Gloria Natural |
| Anaerobic | Cherries ferment in sealed, oxygen-free tanks before drying | Intense, tropical and unusual | Kenya Gloria Anaerobic |
Which should you choose? Washed coffees are the safe bet if you like clarity and balance, especially for espresso. Naturals suit you if you love fruit and sweetness. Anaerobic coffees are for when you fancy something adventurous.
You may also see macerated or other experimental processes elsewhere. We don't have one in the range right now. If that's what you're after, Kenya Gloria Anaerobic is the closest in style.
Our decafs are processed differently again. Decaf Colombia Chevere uses a sugar cane (ethyl acetate) process, and Decaf Mexico Sueño uses the chemical-free Mountain Water process.
Sourcing, certifications and freshness
Direct trade. Wherever we can, we buy straight from the farm. That means farmers receive the full price for their coffee, which is often well above Fairtrade minimums, and we can see how it's grown. Where farms are too remote for us to visit, we work with independent green coffee importers who build long-term relationships with growers. You can read about our sourcing trips on the Direct Trade blog.
Coffees labelled "Direct Trade" right now:
- Colombia El Calapo
- Mexico Finca Hamburgo (read the farm story)
- Peru Chilchos Valley
- Kenya Gloria Natural and Gloria Anaerobic (read the farm story)
- Nicaragua El Jaguar, currently in The Remake (read the farm story)
Certifications and farm details. Direct trade is a relationship, not a certification, so we're specific about what each coffee carries:
- Organically grown: El Calapo, Finca Hamburgo and Chilchos Valley
- Rainforest Alliance Certified: both Kenya Gloria lots
- Women-owned farms: Kenya Gloria and Brazil Vila Boa
- Sailboat shipped: Brazil Vila Boa
Freshness. Our team roasts five days a week at our East Oxford Roastery. Orders placed by 11am, Monday to Friday, are dispatched the same day. How quickly it reaches you depends on the delivery option you pick, so see our delivery information for the details. Whole beans stay fresh longest. Grind just before brewing if you can.
Coffee gifts and gift vouchers
Not sure what they brew or what they like? These take the guesswork out:
| Gift | What they get | Good to know |
|---|---|---|
| Gift Coffee Subscription | A different 250g roasters' pick every month for 3, 6 or 12 months, from £36 | Free UK standard delivery. You get an activation code by email, and you can send it straight to them |
| Multi-Coffee Tasting Box | Six 100g coffees, either espresso or filter, with info cards and a tasting sheet, £33 | Decaf swaps available: just add a note at checkout |
| Online Shop Gift Voucher | £10, £25 or £50 to spend on beans, kit or merch | Online shop only. Can be used in part or in full |
| Café Gift Voucher | £10 or £15 to spend in our cafés | For use in our cafés, not online |
Want to give the full brewing setup? Our AeroPress Bundle and Pezzetti Moka Pot Bundle pair a brewer with a bag of single-origin coffee.
Your questions, answered
Which Missing Bean coffee is best for a chocolatey espresso?
Colombia El Calapo (milk chocolate, orange zest, crème brûlée) is our house espresso. For something darker and richer, try The Remake (cocoa nibs, caramel, pecan) or Peru Chilchos Valley (dark chocolate, blackberry).
I like chocolate and citrus together. What should I try?
Colombia El Calapo is the one, with milk chocolate and orange zest. Half-Caff also has caramel, chocolate and orange zest, with less caffeine.
What's best for a delicate V60?
Ethiopia Banko Gotiti, our house filter. It's washed, light and floral, with apricot and lime.
Do you have a tropical or fruity filter coffee?
Yes. Kenya Gloria Anaerobic tastes of pineapple and lychee. For berries, try Kenya Gloria Natural (blueberry) or Ethiopia Echemo (strawberry).
Are any of your coffees flavoured?
No. Every tasting note comes from the coffee itself.
Which coffees are direct trade?
Right now: Colombia El Calapo, Mexico Finca Hamburgo, Peru Chilchos Valley, both Kenya Gloria lots, and Nicaragua El Jaguar in The Remake.
Do you have decaf?
Yes, two: Decaf Colombia Chevere (sugar cane process) and Decaf Mexico Sueño (Mountain Water process). Half-Caff is a 60/40 blend if you want something in between.
How fresh is the coffee?
We roast five days a week in East Oxford, and orders placed by 11am on weekdays are dispatched the same day.
Do your coffees change?
Yes. Single origins come and go with the harvest, and our blends are adjusted with the seasons. This guide reflects what we're roasting in October 2026, and each product page always shows the current details.
