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Pace Coffee - Premium Ethiopian Coffee, produced for runners & athletes who love coffee.

01/11/2026

Just like a fine w**e, coffee is fermented.

Fermentation can happen in traditionally in tanks or anaerobically (like our Sidama Supreme). Fermentation is a step in the coffee process where yeasts and bacteria break down the sticky layers of the coffee cherries.

Fermentation enhances flavours and develops complex notes, especially in anaerobic fermentation where it happens more slowly. Pre-digesting some of the harder to break down starches during fermentation can also make the coffee easier on the stomach.

27/10/2026

Marathon and road running season are well underway.

Recently our director, Richard Nerurkar, had the pleasure of attending the Chicago Marathon and commentating on the Amsterdam Marathon where he met multiple Ethiopian athletes and Gemedu Dedefo - a great Ethiopian coach (left) responsible for producing some of the world’s best performances.

Ethiopia is known for producing some of the world’s best distance runners and some of the most distinctive coffees. Few places embody the connection between exceptional coffee and a passion for running, for Pace this connection is one that feels particularly close to home.

Two proud traditions, rooted in the same place🇪🇹

22/10/2026

Our latest cupping report👇

We’ve recently had an expert “cup” our coffees blind and here’s what he had to say:

Yirgacheffe Yards is a great washed coffee with floral notes alongside honey, peach, and lemon.

Sidama Supreme was boozy and had notes of strawberry, passionfruit, and raspberry.

Tempo Blend was “one of the best blends I’ve seen” with notes of chocolate, caramel, syrup, and berries.

Dimtu Decaf was chocolatey, clean, smoky, and nutty.

Thanks to Covoya for the feedback and taking the time time to cup our coffees☕️

09/10/2026

The mornings are getting colder and the sessions are getting harder.

Luckily, your pre-training coffee is here⛽️

05/10/2026

Meet our director, Richard Nerurkar…

Richard is an accomplished British athlete, with achievements including 5th place at the 1996 Olympic Games in the marathon, and formerly holding the British 10,000m record.

Aside from running, Richard has a passion for great coffee. With his existing links to Ethiopia - the motherland of arabica and birthplace of coffee, the idea of “coffee for runners” was born.

Specialty coffee built around the culture and community of running.

For runners who love coffee.

02/10/2026

Another £200 donated to Footwork this September!🦶

Every 6 months in March and September, we donate to Footwork - an initiative created to eliminate podoconiosis. ‘Podo’ for short, is a non-infectious disease that causes severe swelling of the legs and feet caused by prolonged barefoot exposure to volcanic red clay soils found in Ethiopian coffee growing regions. Footwork funds washing, drying, moisturising, and bandaging to treat those affected, as well as providing socks and shoes for prevention.

£1 of every pack sold of Sidama Supreme and the Podium Bundle is donated to Footwork, so thank you for all of your support!🌱

27/09/2026

Why do we source our coffee from two of the most prestigious coffee growing regions?

Our two single origin coffees are grown in Sidama and Yirgacheffe - two regions in Ethiopia known for producing world class tasting coffee due to a perfect mix conditions:

🗻High altitudes (1920-2200 masl) mean thin air and cool nighttime temperatures which results in slow maturation and ripening resulting in steady development of intense flavours.
🌋Rich volcanic soil provides plenty of nutrients and high mineral density for the growth of coffee cherries along with having coarse soil particles which allow excess water to drain away.
🌍Perfect geography, an area of the world with plenty of rainfall, filtered sunlight through trees, and steady temperatures provide perfect conditions for slow growth.

22/09/2026

Since we have announced our new products, we want to address a small price update as we would like to be open with you all…

As some of you may have noticed, we are now selling our 250g blend for £11.95, and our single origins for £13.95. This is an increase of £2 which was a difficult decision for us to make as we want specialty coffee to be affordable. However, as the price of raw premium coffee has increased in recent years, it left us with no option in order for the business to remain sustainable. This is still on the more affordable end of coffees, especially for coffees of this quality and it does not leave us with any more profit, in fact it is actually slightly less than the previous coffees we had. We believe that coffee is something that should be of good quality, sustainable, and affordable, this is why we want to keep our prices low and quality high - which is reflected in our new coffee range. We hope you understand.❤️

For runners who love coffee.

15/09/2026

Ever wondered how coffee becomes decaffeinated?💤

There are multiple methods to decaffeinate coffee but for our Dimtu Decaf we use the most natural method that preserves most of the beans characteristics and flavour - the sugarcane method.🎍

This involves steaming the raw green coffee beans to open their pores. Ethyl acetate (EA) is an organic compound found in some fruits, which can also be derived from fermented sugarcane. This EA is mixed with water and washed over the beans, the EA selectively bonds with caffeine in the beans without taking away any flavour, oils, or antioxidants. The solution is then dried, steamed, and dried again to remove any existing EA.

This method is natural, sustainable, and preserves the beans’ original taste and characteristics. Expect notes of chocolate cake, brown sugar, and toffee from our decaf.

07/09/2026

Washed and natural coffees, what’s the difference?

Both undergo the same main process process of picking, fermenting, and drying. However there are a few differences between the washed (wet) process and natural (dry process)

Washed💧
The skin and flesh of the coffee cherry is removed straight away before being fermented, washed, then dried. This results in a crisp taste with bright acidity and much clearer taste notes.

Natural☀️
The coffee cherries are fermented and dried as they are, with the skin and flesh on, usually on raised beds under sunlight. This process results in a very developed tasting coffee with bold, sweet, and fruity notes with a heavier, fuller body.

Dirección

Valencia

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http://www.pace.coffee/

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