Espresso Coffees

Made with 100% Arabicas from Rainforest Alliance Certified™ farms, as the name suggests this is the lighter version of our popular Caffe Cuidado blend. With more citrus notes than the traditional version of the blend it has more of a modern style about it, and as it's 100% Rainforest Alliance certified you know that every cup you drink helps farmers and their environment to not only survive, but thrive.

Cupping Notes: Orange; walnut; citrussy; dark chocolate; cinnamon.

To learn more about the Rainforest Alliance, visit www.rainforest-alliance.org

Made with 100% Arabicas from Rainforest Alliance Certified™ farms, our Caffe Cuidado is by far our most popular blend amongst our commercial customers, accounting for 50% of our entire coffee sales. There's a very good reason for this; Cuidado is balanced, bright tasting and perfectly rounded with delicately spicy and aromatic undertones throughout. It's suitable for all forms of brewing and as it's 100% Rainforest Alliance certified you know that every cup you drink helps farmers and their environment to not only survive, but thrive.

Cupping Notes: Lemon zest acidity; caramel body; cinnamon and cocoa finish

To learn more about the Rainforest Alliance, visit www.rainforest-alliance.org

Our strongest espresso coffee. A heavy liquoring, high-caffeine arabica/robusta blend that produces a long lasting crema and an intense flavour with nut, spice and floral notes. Not for the faint-hearted.

Cupping Notes: hazelnut; jasmine; walnut; cinnamon.

One of our premium espresso blends, Siena is the coffee of choice for many of London's finest restaurants - and it's easy to see why! Mellow and rounded, but still with bite and an incredibly aromatic edge, it's full on from the first sip to the last.

Cupping Notes: milk chocolate; raisins; anise.

Toscano is our mildest espresso blend yet is still very smooth and rich. The cocoa and spice flavours are lifted with some delicious fruity notes.

Cupping Notes: cocoa; strawberry; pomegranate; cinnamon.

A blend of Brazilian and Ethiopian coffees, roasted medium-light for maximum flavour, aroma and sweetness with perfectly balanced acidity.

Cupping Notes: lemon zest and lime acidity, walnut, stone-fruit sweetness, hint of dark cocoa.

A very traditional Italian-style espresso, which is very well suited to lattè and cappuccino, where its punch cuts through the milky creaminess. Of course, this richly flavoured blend also lends itself to espresso - take a sip, close your eyes and you’re in a sun-kissed Italian piazza!

Cupping Notes: dark chocolate; blueberry muffin; lime zest; cranberry.

Latina is certainly one of our stronger coffee blends. A heavy liquoring Arabica/Robusta espresso with a thick, creamy after taste, it's a coffee that doesn't pull its punches - treat with caution!

Cupping Notes: toffee; hazelnut; cherry.

Our first espresso blend, created in 1954 by our founder Antonio Olmi. Perfectly balanced for espresso, cappuccino and lattè, this full-medium roast is smooth and rich with a long, intense finish.

Cupping Notes: Vanilla; cloves; clementine; nutmeg.

The same fine blend as our Espresso Reale but with the Continental version we take the roasting up a notch or two to draw out the stronger, bitter-sweet characteristics of this coffee blend. The result is strong, intense and dramatic.

Cupping Notes: spice; dark chocolate; bitter-sweet

We created this 100% Arabica espresso to serve the needs of the late 1990s London restaurant boom, where its blend of strength, flavour and balance made it stand out. It’s still a star performer now with a smooth and sweet finish that makes it perfect for espresso or ristretto.

Cupping Notes: cocoa; blueberry acidity; hazelnut.

This is perhaps our lightest roast, reserved for a very unusual coffee. Our Mocha Djimmah is really fruity, with bold citrus tones overlaid with delicate floral notes. A great all-day coffee for those that like something a bit different.

Cupping Notes: Rose; lemon and lime citrus; almond.

Our premium traditional Italian-style espresso. 100% arabica and 100% delicious, this blend is the number one choice for many of our professional and home baristas alike. Complex and aromatic with a great balance of bitter, sweet and gentle acidity it really is the genuine article.

Cupping Notes: nutty; blood orange; caramel; cocoa powder finish.

The first blend we created in our new home on the Royal Arsenal - hence the name! A balanced blend of washed processed coffee from El Salvador and Colombia, this espresso is sweet and complex with notes of caramel and pecan, a cherry acidity, liquorice sugary sweetness and a lingering dark chocolate aftertaste.

Cupping Notes: caramel; pecan; liquorice sweetness; cherry acidity.

Espresso Roast

Processed in the innovative Descamex plant in Mexico, this superb coffee is gently decaffeinated by washing with pure, glacier water from Mexico's highest mountain, Pico de Orizaba. The raw coffee beans are immersed and washed in tanks which removes almost all the caffeine, and are then slowly dried over a period of four hours. This chemical-free method produces a coffee that is richly flavoured, full-bodied and 99.9% caffeine free and is, in our opinion, the best decaffeinated coffee we’ve ever tried.

Cupping notes: dark chocoalte; toffee apple; hint of liquorice

One of our heritage blends, first developed in the 1960s, this dark roast pure Arabica espresso coffee blend is perhaps our most versatile coffee. Excellent for all brewing forms, it excels in espresso and filter where its rich, deep flavours shine.

Cupping Notes: milk chocolate; cherry; raisins; hazelnut.

A versatile and popular espresso coffee blend. The full-medium roasting profile belies its strength and full body which give it real presence in milk-based drinks. Spicy and sweet notes dominate before a very smooth finish.

Cupping Notes: Cinnamon; prunes; caramel; smoke; toffee smoothness.

Our Review Blend is a glorious mix of Brazilian, Ethiopian and Colombian arabicas. Fruity, with perfectly balanced acidity and sweetness, it's packed full of flavour and aroma.

Cupping Notes: lemon zest and lime acidity, walnut, stone-fruit sweetness, hint of dark cocoa.

Our signature House Blend is made by combining two exquisite IMPACT certified coffees from Brazil and Tanzania.

The Brazilian component is a naturally processed coffee sourced from the Araujo Reiss family at Fazenda Salto in Carmo de Cachoeira.

The second coffee is a fully washed blend from Tanzania’s Southern Highlands named Korongo that scores 84+.

Cupping Notes: praline, chocolate, yuzu.