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.  

Notes Zesty caramel, chocolatey with a crisp apple acidity and lime. Aromas of cherry and fruit juice. Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees.  Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown. "Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso beans are a screen size of 15-16, versus Supremo beans, which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. Supremo and Excelso coffee beans can be harvested from the same tree, but they are sorted by size. Excelso accounts for the greatest volume of coffee exported from Colombia. This coffee produces zesty caramel and chocolate with crisp apple acidity and lime, aromas of cherry and fruit juice.

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 flavour profile is black cherry, caramel, raisin, toffee and vanilla with an SCA score of 84.75. Aquiares, one of Costa Rica’s most historic coffee farms, sits high on the slopes of the Turrialba Volcano. The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with our Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. In 1890, Aquiares was founded by farmers looking to take advantage of Costa Rica´s railroad to the port of Limón. The farm built its own mill, focusing on the washed-coffee processes that are indicative of Costa Rican coffee. Soon, the quality of Aquiares' coffee won it loyal clients in Europe, the United States and Japan. In the early 1900's the English Lindo family acquired the farm. One of the first things they did (in 1925) was import an aluminum church from Belgium and specially order its stained glass windows from Italy. To this day, the church remains the heart of the Aquiares community.In 1949, the farm was bought by the Figueres family. This was the family of Pepe Figueres, the ex-president who abolished the Costa Rican Army. This famous family continued to develop and expand the farm until the early 1970s when three closely-knit families assumed ownership. First plant of F1 CA we planted was back in 2011, with no real understanding of what we where getting ourselves into. Turns out this hybrid derived from the cross of Rume Sudan & Sarchimor T5296 was gonna love the fertile soils of Aquiares, and produce one of the best profiles of our unique volcanic, Caribbean and shaded terroir.  Vigorous plants produce burgundy red cherries bearing a dense, and large bean. We pick these lots every 15 days and only bring in 5-10 bags per day. A team of select pickers, or "microloteros" have in these years perfected the skill of selection for optimal ripeness. 

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!

We have put together the Farset Winter Blend inspired by the flavours that we all love at this festive time of year. We have brought together the flavours of the Americas, Asia and Africa This blend brings a rich creamy mouthfeel of milk chocolate and caramel sweetness from our Brazil Cerrado coffee, Papua New Guinea adds dried fruit  flavours. Added to this is Guatemala Quiche, adding citrus tones and stoned fruit flavours. We finished off with Ethiopian Guji, giving hints of vanilla and spice, as well as balancing the overall acidity. Using our industrial heritage we felt that we had to call it after the Farset River, which is symbolic to Belfast and its industrialisation. The river passes within 100 metres of our roastery and is linked heavily with the area. We wanted a coffee that is versatile across all formats of brewing, that works with or without milk. Compliments of the season. 

The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages. Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as thesource for Arusha. This has assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage. This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness. This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

Notes: Strawberry, Apricot, Stone fruit, Berry, Citric, Lemon, Juicy   El Rincon  – Encanto, Colombia • Region: Caldas, Colombia | Altitude: 1700 MASL • Varieties: Castillo  | Process: Natural • Screen Size: 15+ | Sorting: Optical | Packing: GrainPro Producing very clean natural coffees in Colombia is not easy, but Diego specialized and has produced consistently for the last 5 years amazing clean and complex natural coffees.  Diego is third Generation of coffee farmers in Santa María, Huila, the pioneer region of specialty coffees in Colombia. In 2018 Diego, being 20 years old at that time, took on the challenge of the farm, Finca el Rincón, located at vereda el Encanto, Santa María, focusing from the very beginning on producingspecialty coffees, new varieties and carrying out exotic processes. Nowadays, Diego Horta is recognized as a youth leader that advocates for the generational relief in Huila and a producer of amazing differentiated profiles.   SCA score - 86.5  

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