Roasting: Roasted in small batches at Roast Batch HQ in Newcastle, your coffee will be shipped within 2  days, making us faster than our competitors! Our coffee isn’t ground until the last possible moment before being sent straight to you to enjoy.

The process of roasting has a major impact on how the coffee tastes. Each coffee origin has its own unique characteristic. To ensure the properties of the coffee bean are in your cup we adjust our roasting process. Our roasting style is specifically focused to enhance flavours and to preserve origin properties. Unless specified by you, we do not roast dark as it can eclipse the origin characteristic.    

Our Coffee:We pay special attention to the coffee beans we source. Seasonality is critically important. As any food product we make sure the beans are harvested sustainably; this benefits the farms and enables us to source high quality beans. 

Go to    Use discount code: EBAY and get 15% OFF

You can benefit from this discount on our subscription coffee service.

Taste: Seasonally sourced, A smooth, full-bodied, fine Arabica blend, combined with intense flavour. Perfectly balanced with a vibrant aftertaste, and delicious aroma. A coffee that can be enjoyed all day long.  

Varietals: Bourboun, Catuai.

Processing: Fully washed and sun dried.

Light Roasts

Light roasts are light brown in color, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavors of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.

Light roasted beans generally reach an internal temperature of 180°C – 205°C . At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack” (for the “second crack,” see below). So a light roast generally means a coffee that has not been roasted beyond the first crack.

Some common roast names within the Light Roast category are Light City, Half City, Cinnamon Roast (roasted to just before first crack), and New England Roast 

Medium Roasts

Medium roasted coffees are medium brown in colour with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavour, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.

Medium roasts reach internal temperatures between 210°C  and 220°C   — between the end of the first crack and just before the beginning of the second crack.

Common roast names within the Medium Roast level include City Roast  and Breakfast Roast.

Medium-Dark Roasts

Medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. A medium-dark roast has a heavy body in comparison with the lighter or medium roasts.

The beans are roasted to the beginning or middle of the second crack — about 225°C  or 230°C . The flavours and aromas of the roasting process become noticeable, and the taste of the coffee may be somewhat spicy.

Among the most common names for a medium-dark roast are Full-City Roast (roasted to the beginning of the second crack), After Dinner Roast, and Vienna Roast (roasted to the middle of the second crack, sometimes characterised as a dark roast instead).

Dark Roasts

Dark roasted coffees are dark brown in colour, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffee’s origin flavours are eclipsed by the flavours of the roasting process. The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.

To reach the level of a dark roast, coffee beans are roasted to an internal temperature of 240°C  — about the end of the second crack — or beyond. They are seldom roasted to a temperature exceeding 250°C , at which point the body of the beans is thin and the taste is characterised by flavours of tar and charcoal.

Dark roasts go by many names. As a result, buying a dark roast can be confusing. Some of the more popular designations for a dark roast include French Roast, Italian Roast, Espresso Roast, Continental Roast, New Orleans Roast, and Spanish Roast. Many dark roasts are used for espresso blends.