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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. 

This coffee will not only produce an excellent espresso, but also bring out floral and fresh herb notes when drunk as a filter coffee. The flavour profile is bright acidity of citrus, lime,  with a smooth silky body and a floral aroma. with an SCA score of 82. Background  Coffee production has distinguished itself in our region for many years. Before becoming a cooperative, many sold the coffee fruit to different buyers without any price regulation and many times without a fair payment for our work.In 2015, they began to organize as a group and with the support of some allies, we managed to legally establish ourselves on September 16, 2016.Driven by the pursuit to sell coffee at a fair price while simultaneously promoting the product’s quality, emphasizing its cultivation and artisan production. Located in the Tacaná Natural Reserve, are proud of the biodiversity and the cultural heritage that our product represents. This combination allows the co-operative to sustainably harness the natural resources of the place called home, resulting in rich-flavoured coffee whose quality can compete worldwide. For more than 20 years, the Tacaná volcano “House of fire” in the Mame language, was declared a Natural Reserve by the National Commission of Protected Natural Areas (CONANP) of Mexico.The coffee communities that inhabit the house of fire are committed to the conservation of this iconic volcano of the Southern Border.The Tacaná is an active volcano 4070 meters above sea level, located on the border of Mexico and Guatemala. The cloud forest, the tropical pine-oak forests and the high moorlands give the Volcano an extraordinary scenic beauty. It is considered one of the most biodiverse areas in the country, in its forests there are 12 endangered species of birds, including the quetzal and other species such as the anteaters and the tigrillo. This bean has been grown on a small farm (La Soledad, which works within a community of small farmers striving to grow great coffees. The intense rains and rich volcanic soils of the area give the beans their particular body and pleasant acidity, producing the excellent quality characteristic of these high altitude coffees.  

At FECCEG we are 1350 partners and 350 members from 6 departments in Guatemala. FECCEG supports community organization processes, promotes gender equity processes and promotes organic agriculture and coffee plantation renewal so that partners achieve a good level of production and quality.Partners are motivated to continue running their coffee plantations as we have paid differentiated prices compared to those on the conventional market.FECCEG has an agronomic research area to test organic inputs and validate techniques that achieve better results in productivity and quality.We have a compost plant and deliver to compost partners that improve soil fertility and coffee crops.FECCEG encourages diversification with goats, fruits and vegetables so that partners have organic food and other products to be marketed in the local market.FECCEG has the KISHÉ brand for the local market.350 female associates receive technical assistance for the management of their organic coffee crops with the protocols of 7 certification seals and 55 of them have received support for the management of individual and collective coffee nurseries using the technologies like biofactories for production of organic inputs and oxygenators that accelerate the biochemistry of the inputs. They were also trained in grafting techniques.These women have also participated in training and awareness processes on gender issues such as equity and specific rights, care economy, resource management and others. The sale of the special coffee crop has contributed to the financial autonomy of women. With these resources, the living conditions of their families have improved and opportunities have been opened to be part of decision-making spaces in their communities. This versatile coffee will work as both filter and espresso, with a round body providing mild apple acidity, citrus tones and caramel. Region: QuetzaltenangoVariety: Caturra, Catuai rojo, Bourbon rojoAltitude: 1400-2000 maslProcessing: Fully Washed

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. This blend brings a rich creamy mouthfeel of milk chocolate and caramel sweetnes from our Brazil Cerrado coffee. Added to this is Guatemala Quiche, adding citrus tones and stoned fruit flavours. We finished off with Ethiopian Sidamo, 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 have brought together the flavours of the Americas and Africa. Our base is Brazilian Cerrado,from the Minas Gerais region. We wanted a coffee that is versatile across all formats of brewing, that works with or without milk. Compliments of the season. 

This washed coffee is grown 1900-2100 metres above sea level and offers a delicate lime citrus and floral aroma.It has a tea like vanilla flavour, with sweet herbal and spicy notes. A well balanced coffee that works especially well with filter brewing styles. Nardos Coffee Exporting company is a third generation family- business organization, tracing its coffee heritage back to the 1960s when the family began the coffee farming at specific locality, known as Guji Zone, Oromia. where currently the best quality coffee of Guji is outsourced. Nardos exports annually on average about 2,000 tons of washed and natural coffee of specialty and mainstream worldwide.   Nardos owns its own family coffee 152 hectares farm with 2069 out-growers. Which supports more than 12,000 families having over 3,500 hectares of coffee farms in Guji zone which has Organic, RFA, UTZ, Fair TSA and C.A,F.E. Practices certificates. Nardos coffee Exporting Company is currently equipped with different coffee processing facilities. It owns 7 wet coffee pulping industries, 5 natural coffee hullers and high Tech coffee cleaning and warehouse Enterprise with capacity of 5-6 tons per hour, in Addis Ababa.

  Fantastic is the word that defines this lot, citrus and delicate notes, this coffee was born to be offered in filtered preparations and demanding palates that surely value unique experiences!The family of Renato Domingos is a pioneer in coffee quality in the city of Campos Altos - MG. It all started with his grandfather Vitorino Domingos, a pioneer producer in the planting of coffee in the cerrado of Minas Gerais.Always focused on improving the quality of the coffee, he selected on his farm a variety of Bourbon, which was registered with the name of his farm, "Red Bourbon, FSJB" (FSJB are the initials of Fazenda São João Batista). Following the story of Mr. Vitorino Renato and his Father João Domingos (IN MEMORIAN) lead the farm São João Batista with great dedication, are examples of quality in the region, are also examples of care for the environment being a reference in management of riparian forests, legal reserves and permanent preservation area. The Agricultural Cooperative of Campos Altos (CAPECA) was founded in 1974 from the need of a group of producers to acquire agricultural inputs in general, receive quality technical assistance and other incentives necessary for the development of their activities. The city is popularly known as "Portal do Cerrado Mineiro", with an average altitude of 1,100 meters. Over the years, the coffee industry has expanded throughout Brazil, consolidating itself in the cerrado of Minas Gerais. In Campos Altos, it was no different and the main activity of the CAPECA members changed to coffee production. Today CAPECA is a cooperative focused on coffee growing. Its branches of activity are: technical assistance, the sale of inputs for the conduct of coffee cultivation, storage, preparation, marketing and export of coffee from its members. Campos Altos stands out in its coffee culture as one of the best coffees in Brazil. This 87 SCA point coffee is an undeniably boozy beverage, with mulled wine and whiskey notes, and a fruit punch finish.      

   This coffee is grown in the Piura region of Northern Peru, this is a community lot coffee with an SCA score of 85 points. In the cup you can expect a very balanced profile, with hints of sugar cane and cocoa chocolate. Peru is the land of diversity. There are many ecosystems in Peru, and one can be found next to the other. Needless to say this impacts the range of flavours found in our cups. But to what extent? We’ve only started to grasp the very surface of understanding its true potential! One thing is sure, Peruvian coffees are all characterized by a deep sweetness. Most of the coffee producers in Peru are small-scale farmers with an average of 2 to 3 hectares. Labour is divided within the family, shared among neighbours and the community, or acquired through hiring. The latter especially happens during the busy times of the harvest season. Most producer families have their own small processing plants at farm level. Here they they de-pulp, ferment, wash and dry so that they can sell the parchment coffee. Coffee is either sold to buyers who come to the farm, or at nearby market places, where buyers’ have their agents or small offices. Approximately 30% of Peru’s coffee growers are members of cooperatives, and sell (part of) their coffees through these coöps. Over the past decades, the cooperative movement has become quite strong in the country. And this has helped the national sector to meet growing demands for Organic and Fairtrade coffee, and build a reputation as a leader in certified Arabica coffee production (in bulk volumes). Accessing certified markets has helped members of cooperatives to become less vulnerable to volatile prices of the coffee market. And price premiums have contributed in improving infrastructure, processing and exporting, training members and creating social development projects. At the same time, the infrastructure of the sector has become very focused on high volumes, and less on creating direct financial incentives for producers to invest in quality. Also, many producers lack access to technical support if they would want to shift their focus towards producing quality coffee. And there is a serious need for dialogues to understand what the specialty market requires.

Izuba, is like liquid sunshine in the cup, with a warm uplifting flavour of floral and woody notes with a hint of lychee and almond. Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of RM Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station. Izuba is situated near to the Kibira national park, where the soil and climate are paired well for fantastic coffee production. Kigeri, Ryamukona, and Mugoyi …are the three hills (collines) surrounding Izuba and the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. In 2020 we bought coffee from 1482 producers, 1169 of which were male and 313 female (around 26%). We processed 453,000kg of cherry, the max capacity of the station is 800,000kg.  Payment The station aims to provide premiums where possible to not only the farmers but the station staff also. The employees were paid 25% higher than other local washing stations and 33% more than the national average salary. Producers are paid government-set prices for coffee cherries, in 2020 these were: Cherry A (ripe) 550 BIF/kg Cherry B (underripe, floaters etc) 275 BIF/KG Producers are paid for cherry on two set payment dates in the year, which are also set by the government. The first is usually in April, very early in the harvest, and the second at the end of the harvest. Farmers essentially choose which  station they will sell to that year through the first payment then deliver there for the whole season. At the end of the season third payments are made based on the quality and final sale price of the coffee. Making these three payments on time is a key concern for producers and one of Izuba's primary goals in supporting producers. Processing Izuba currently produces washed coffees and is actively developing both honey and natural processed lots, which will become larger in volume this year. Washed coffees are fermented for around 12 hours and dried for an average of 20 days. Naturals take around 30 days of drying time. Potato defect is tackled firstly through very thorough floating of cherries and then primarily by extensive wet sorting (this is the hand sorting that takes place under cover when the coffee has just been pulped and is still wet- the potato defect beans are most visible at this point).  Two new additional wet sorting sheds were added in 2020 to further improve this process. Once the coffee has been fully processed, the remaining coffee pulp is turned into a natural fertiliser as it degrades. When ready, it is distributed to local farmers to add nutrients to their soil. Izuba Region: Runinya, Kayanza ProvinceCountry: Burundi Altitude: 1500 - 1700 MASL Variety: Red BourbonProcess: Washed, Natural Screen Size: 15+ Preparation: Euro Prep 0,20Sorting: OpticalPacking: Eco-tact