This is our signature coffee blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s. McAdam’s Soho Foundry emerged in the 1820’s at the period when there was a large development in the engineering of iron and brass foundering industries in Belfast.We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish.

Flavours of hazelnut, caramel and honey. We are thrilled for our Brazil SanCoffee to have been shortlisted as finalists for the IQFA Awards in Ireland in July 2023. We had the pleasure of being nominated alongside other great businesses and are so proud that our very own coffee made the finals for Best Hot Beverages 2023. This fully traceable, transparently traded coffee comes from the San Antonio estate in the South of Minas Gerais. SanCoffee is a cooperative made up of 20 fazendas or estates. SanCoffee have a centralised lab, warehouse and dry mill, as well as a dedicated team of Q Graders who manage the quality for all the member estates. Working as a group through the central lab enables estates to share and gain from the collective’s many years of combined experience. More so, having total control of their warehouse and dry mill enables complete traceability and precise milling specifications for customers.  SanCoffee as a collaborative export partnership have managed to mitigate the influence of a dangerously low market price. And in most cases, premiums to growers are 30-50% higher than both the local and C price market rates. SanCoffee and its members continue to mobilise and collaborate to strengthen the ability for its members to sell at above local market rates, in turn championing economic sustainability.        This 80+ points graded coffee is a real winner offering flavours of hazelnut, caramel and honey working as an excellent single origin coffee as well as contributing natural sweetness towards any blend. Carbon neutrality SanCoffee has long been committed to the sustainability of its activities, whether in terms of environmental preservation or social responsibility, aiming to improve living conditions in the surrounding communities and contribute to the future of generations to come.As coffee growers, we are deeply connected with nature but also involved with the most important economic activity in our region. Thus, we strongly believe we can collaborate more with the planet and our people.Climate change is undoubtedly one of the major issues we are facing, it poses a real threat to the future of coffee growing. Therefore, we see it as a natural evolution to start working on our carbon footprint. In 2020, for the first time, we have been able to offset 100% of greenhouse gases emissions corresponding to the year 2019, to become one of the first coffee coops to achieve Carbon Neutrality in Brazil.  

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses. Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!

Flavour Notes -Butterscotch, Toffee Apple, Cacao, Silky & Bright Region: Santa RosaVariety:  Catuai rojoAltitude: 1590-1700 maslProcessing: Natural / Sun Dried Jorge joined the Conebosque cooperative in 2010, but his connection to the land began much earlier. He grew up on his family’s farm, surrounded by his father’s hard work and dedication to livestock. Despite this rural upbringing, Jorge, like many young people, became discouraged by the low coffee prices that made it difficult to make a living from the crop. Faced with uncertainty, he made a life-changing decision: to emigrate to the United States in search of better opportunities. For a decade, Jorge lived abroad, facing the challenges of being far from his homeland and his people. Yet, his heart always remained in Guatemala. After 10 years, he decided to return home to be close to his family and to take up the care of the farm once again, this time with a renewed vision and a strong commitment to coffee. Upon his return, Jorge found a farm with aging coffee trees, some over 50 years old. Instead of feeling discouraged, he began the task of renewing his land, replacing the old trees with younger, more vigorous ones. Today, much of his land is populated with coffee plants between 10 and 15 years old, ready to produce high-quality harvests. In addition, Jorge has diversified his farm by planting trees such as bananas, grevillea (silver oak), chalum, orange, and lemon trees, not only to generate additional income but also to provide shade and improve the ecosystem for his coffee plants. To his community, Jorge is more than just a coffee grower; he is a symbol of perseverance and vision. His positive attitude and kindness have made him a local leader who is always looking for ways to export his coffee and secure better prices to reward the hard work that each harvest entails. Jorge has shown that, despite the challenges, coffee can be more than just a crop—it can be a path toward hope and a brighter future for his family and his community. The production of batches of natural coffee is a process that promotes sustainability and respect for the environment. By not requiring the use of water in its processing, the environmental impact associated with the extraction and treatment of this vital resource is significantly reduced. This contributes to the conservation of local water resources and helps prevent contamination of nearby water bodies.The absence of water in the production of natural coffee also reduces the generation of wastewater and the need for subsequent treatment, which contributes to the reduction of the environmental footprint of the coffee operation. In addition, by avoiding the use of water, the energy required for the drying process is minimized, which in turn reduces the greenhouse gas emissions associated with coffee production.By adopting practices that dispense with the use of water in the production of natural coffee, coffee farms not only protect local natural resources, but also promote the conservation of fragile ecosystems and the associated biodiversity. This care for the environment is fundamental to guarantee the long-term viability of the coffee industry and to maintain the health of the ecosystems that sustain coffee production.  

Cajamarca, nestled in the north of Peru, is a region renowned for its breathtaking mountainous landscapes and thriving coffee production. The majestic peaks of the Andes Mountains adorn the horizon, creating a stunning backdrop for this vibrant department. But it's not just the mountains that capture the imagination; Cajamarca is also celebrated for its rich coffee heritage. In recent years, it has emerged as the largest coffee-producing region in Peru, with picturesque coffee farms dotting its highland terrain. The combination of its awe-inspiring natural beauty and the aroma of freshly grown coffee make Cajamarca a true gem of South America. La Danta is a blend of coffees produced in the highlands of San Ignacio and Jaen in Cajamarca. The blend is named after the Andean Tapir, also known as the mountain Danta. In Quechua,"sacha huagra" means "mountain Danta." The Andean tapir, an endangered herbivore, is commonly found roaming the Andes, especially in northern Cajamarca. La Danta represents, for Caravela and the community, a more conscious coffee-producing culture that prioritizes nature and coexistence with it. The producers who contribute to this brand recognize and believe that by always prioritizing nature, they add greater value to coffee and its surroundings. The farmers who contribute to La Danta have learned about coffee through generations, with some of the farms being established by their grandparents in 1980, dedicated from the beginning to coffee production. Over the generations, they have been motivated to seek quality coffee, observing how the market has evolved, as many of them initially started selling conventional coffee. In recent years, they have improved their processing techniques and facilities and have adopted new coffee varieties, leading to enhanced quality and better prices.  The newer generations have begun attending works-hops, searching for information online, and seeking advice from seasoned and experienced neighbors to refine their processes. They consistently value the resources generated within their own farms and manage them appropriately. The producers receive personalized visits from the PECA Educators and attend workshops to produce organic fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact. This lot features juicy notes of blackberry, blueberry, and chocolate. We loved the sweet aftertaste, which is accompanied by a medium high acidity.  Origin: Peru Region: Cajamarca District: San Ignacio, Jaen Community: Miraflores Altitude: 1500-1900 MASL Varieties: Caturra, Catimor, Bourbon Harvest: May-September Processing: Washed, 12–18 hour fermentation in cement tanks Drying: 15–20 days on solar dryers