Drury Roasted Coffee

Embrujo is Spanish for bewitchment, and this coffee certainly has us under its spell!

Castillo and Colombia varietals are grown at an altitude of 1450 to 1900 MASL, these are then hand-sorted and subjected to carbonic maceration (where microbes exist in a CO² rich environment, rather than O² rich). The resulting natural-processed coffee is sweet, fruity, clean-tasting and very delicious.

Additionally, this coffee is IMPACT verified, meaning that the owner, Ignacio Rodriguez, has initiatives in place to limit his environmental impact and ensures his workers are cared for and receive fair wages.

Last, but by no means least, Shaman comes in by far the best coffee sack we’ve ever seen…

Tasting Notes : Grapefruit, Almond, Bubble Gum

Choose Pack Size:
x 15 coffee bags packaged in a PVC box.
x 50 Bulk Pack
x 200 Bulk Pack

100% Colombian Rainforest Alliance Certified™ Arabica coffee bags. All the taste of fresh ground coffee with none of the mess - just brew it like a teabag. A wonderful way of getting great coffee especially when travelling.

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.

One of our most popular medium roast coffees, this pure Arabica blend is perfectly balanced, incredibly versatile and just right for all day drinking.

Cupping Notes: Caramel; blood orange; blackcurrant.

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.

( With half the normal caffeine )

We have specifically blended this coffee to give a balanced blend using two thirds decaffeinated coffees to one third caffeinated.

A Blend of our Mexican Mountain Water Decaffeinated coffee and other medium/dark roast coffees.

A 100% arabica blend of Central and South American staples: Brazil, Colombia, Honduras and Costa Rica all feature. The light touch with roasting ensures that each gets a chance to shine and the resulting coffee is smooth and mild with plenty of bright notes.

Cupping Notes: Lemon zest; redcurrant; hint of apricot.

Our current signature House Blend is a mixture of two exquisite coffees from Brazil and Tanzania, both of which are IMPACT certified.

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

The Tanzanian coffee is a fully washed blend, named Korongo (Swahili for Flamingo), that scores 84+ and is sourced from washing stations across Tanzania's Southern Highlands.

Our Nespresso Compatible coffee capsules are home compostable.

Based on our ever-popular Kenya Peaberry, this blend is slightly heavier liquoring and a touch stronger, but still retains the lovely bright acidity and spicy fruit flavours.

Cupping Notes: Citrus, spice, apple.

Named after the distinctive rounded shape of the bean (a peaberry occurs when only one seed develops in the coffee cherry, rather than two), this smooth Kenyan coffee has bright acidity and delicious fruity notes.

Cupping Notes: Blueberry, red apple, cinnamon.

Our Mayfair Blend is an enduring favourite, its strength balanced with real mellowness. Based on our Costa Rica San Pablo, we also add some high (continental) roasted coffee to the blend to give it real depth. Particularly good when brewed by filter or cafetiere.

Cupping Notes: Blueberry, caramel, dark chocolate, cherry.

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

Filter 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: chocolate; pecan; caramel

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 unique coffee from southern India with a distinctive flavour, produced by recreating the “Monsooned effect”. The raw coffee beans are left exposed to the Monsoon winds and this high humidity slowly softens their character and removes any trace of acidity. The resulting coffee is incredibly soft with a distinctive aged character.

Cupping Notes: sweet orange, raspberry, chocolate and hazelnut finish.

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.

A blend for those who aren't too keen on subtlety in the morning, our Morning Choice blend packs a punch and will certainly wake you up! A strong and full bodied dark roast, it has just enough acidity to balance the cup.

Cupping Notes: walnut; pipe tobacco; citrus.

For so long Kenya AA was regarded as absolute coffee perfection. At Drury we believe that it is still at the forefront of quality African coffees. Beautiful bright acidity is tempered with typical Kenyan smoothness creating a totally balanced cup that's great for breakfast, lunch or after dinner.

Cupping Notes: Lemon zest, strawberry, caramel.