Our Greens

Here we give a little bit of background on the beans we offer or have offered previously, or even ones which we are keen to offer in the future. With this information, over time you can start to appreciate the flavours that each nuance brings. Availability will vary over time as we try to keep things dynamic, always bringing you new flavours while offering consistency and familiarity with our Black Pier Blend.

We will add to this page over time, including new beans but not removing the old ones as we like to keep a record of the journey. For convenience we will list our current offerings at the top of this page so that you are directed straight to the relevant point.

Currently we are offering:

Full Quantities:

Mini Quantities:

  • Honduras SHG
  • Myanmar Greenland Washed
  • Colombia Excelso
  • Guatemala Huehuetenango
  • Colombia Suarez
  • Nicaragua Jinotega
  • Brazil Barbosa Gold
  • Peru G1
  • Brazil Santos
To stay in touch and hear about our latest offerings, join our mailing list or follow us on social media at the bottom of the page.

    Central America

    Costa Rica


    El Salvador


    Guatemala Finca Belen

    Origin Guatemala
    Altitude 1900m
    Varieties Bourbon, Caturra
    Process Washed
    Flavour Apple, Toffee, Vanilla

    Farmed in La Libertad, close to the Mexican border in Huehuetenango. Due to the steep terrain of Huehue, drying patios are made on the roofs of houses since they provide the a large amount of flat surface area.
    After the cherry is pulped on their artisanal machine, it undergoes a 30 hour fermentation before being washed and spread to dry under the sun on the roof tops.

    El Salvador Finca San Ernesto

    Origin El Salvador
    Altitude 1100m
    Varieties Bourbon, Pacas
    Process Washed
    Harvest November-February
    Flavour Orange, Almond, Cocoa

    All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the Izote and the Copalchi which also act as a natural wind barrier.
    Coffee is handpicked and taken to the coffee mill where it is wet milled. Once depulped the coffee is sent to fermentation tanks and will rest there until it reaches the right fermentation, usually this is from 8 to 12 hours. It is then washed and sent to clay brick patios for 10 days, in the first three days it is moved every 15 minutes and then from the fourth day it is moved every hour, and at the end of the day the coffee is covered to avoid moisture from dew. At this point the moisture is measured again to check it is between 11.5% – 12.5%, then it is rested for 40 days.

    I'd love some!

    South America




    Brazil Santos

    Origin Brazil
    Altitude 900-1100m
    Varieties Bourbon, Catuai
    Process Natural
    Harvest May-August
    Flavour Caramelised, Cocoa, Dark Chocolate, Nutty, Treacle

    Santos is the most traditional Brazilian coffee and has been dried inside the fruit (dry/natural processed) so that some of the sweetness of the fruit carries into the cup. Santos coffee is not specifically grown in Santos, rather it is shipped through the port town of Santos and typically grown in the surrounding areas.
    It's low acidity allows the dark flavours to go unchallenged, creating a unique and slightly unbalanced flavour.

    Columbia Supremo

    Origin Columbia
    Altitude 1450m
    Varieties Caturra, Typica
    Process Washed
    Harvest January-June
    Flavour Citrus, Sweet, Bright

    Colombia Supremo is sourced from small to medium sized family-owned farms located within the city of Pereira in the department of Risaralda, Colombia. Coffee is cultivated on farms that average 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.

    Yes Please!

    South-East Asia




    Indonesia Old Brown Java

    Origin Indonesia
    Altitude 1200m
    Varieties Typica
    Process Aged, washed
    Harvest June-December
    Flavour Spicy, Cocoa, Tobacco

    The unique ageing process was discovered in the 16th century back when the Dutch introduced the first coffee seeds to the island of Java. As the spice ships carried their cargo back to Europe the beans were originally used as ballast in the bottom of boats. After several months at sea, the beans were tempered by the wood and the brine and based on the colour of the beans as they aged, the sailors knew how long they’d been at sea. This process created a unique flavour which can be created today by artificially replicating the conditions experienced hundreds of years ago.

    I'll Give it a Whirl!





    Ethiopia Haru

    Origin Ethiopia
    Altitude 1995-2020m
    Varieties Dega, Kudhume, Wolisho
    Process Natural
    Harvest November-February
    Flavour Mango, Violet, Strawberry, Pineapple

    Coffee is brought to the washing station by the many smallholders that live locally. The cherry is handpicked to remove any noticeable defects before being taken to the raised drying beds and dried for around 21 days. Once dried, it is hulled to remove the husk, then stored before being taken to Addis Ababa for sorting, grading and export.

    Ethiopia Sidamo

    Origin Ethiopia
    Altitude 1600-1900m
    Varieties Heirloom
    Process Washed
    Harvest November-January
    Flavour Berries, Bright, sweet

    This coffee is washed, with beans removed from the cherry through a de-pulper, before passing through a fermentation phase for 12-36 hours. Once this is finished the cherries are washed in clean water and then dried on traditional raised beds or occasionally patios.

    Get me some!