Roost Coffee

17/06/2026

S U M M E R D R I N K S

This summer we have some delicious, refreshing drinks to keep you cool. From our brand NEW peach iced tea, to an old favourite iced latte, there's something for everyone.

We also have a delicious cold brew from . There is plenty of outdoor seating outside in Talbot Yard, so you can enjoy the sun!

16/06/2026

09/06/2026

K N O W L E D G E

Yesterday some of the Roost team had a trip to Leeds to complete a Barista Foundation Specialty Coffee Association training course at North Star Coffee Academy.
It was a great day to expand knowledge on the fundamentals of coffee, from dialling in, to perfecting milk techniques. Ensuring all of us continue to provide a delicious cup of coffee. Thank you to for a great day!

08/06/2026

R O A S T I N G

It's been a busy Monday roasting blends on the Giesen W15E. This roaster uses a combination of hot air and infrared panels. Our second roaster, the W6E, utilises the hot air gun. These are cleaner and more efficient than traditional fossil fuel burners.

The roast of each batch takes an average of 10-13 minutes and a ROOST original roast profile is followed for each green bean batch, depending on origin, varietals, altitude grown and post- harvest process.

03/06/2026

A D V E N T U R E S

Built for outdoor adventures. Our etched enamel mugs are made from heavyweight steel and extra-thick enamel to handle any journey, from rugged camping trips to breezy coast days.

Now, we just need the sunshine to return! 🌞☕️

02/06/2026

⭐️ NEW COFFEE ⭐️

SUMATRA Sesongot Gayo Anaerobic Wet Hulled
FARM: Sesongot
REGION: Bebesen
PROCESS: Anaerobic Fermentation
VARIETY: Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica
ALTITUDE GROWN: 1300-1600m
NOTES: Dark Chocolate, Spice, Herbal & Tropical Fruit
SCA: 85

Aulia cultivates coffee on Rakyat Farm, which he inherited from his family. He has been involved in coffee production since his early teens but has always had a unique interest in specialty coffee. Now in his early thirties, Aulia is entrepreneurial and enterprising. Using an old van or his friend’s car, he has expanded his business by purchasing a few bags at a time from neighbouring farmers.

His lots are consistently delicious. This Anaerobic Wet Hulled lot is fruity and delicious with stone fruit, green tea and tropical fruit. ‘Sesongot’ is the name for a beautiful caterpillar native to Gayo that is commonly found hanging about in the coffee trees. Aulia chose to name his experimentally and special processed coffees after the creature due to its unique and very special appearance!

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01/06/2026

J U N E

The first of the June coffee subscriptions are heading out in the post. This month, coffee club members will receive the new COLOMBIA El Paraiso single origin coffee, with notes of Purple Plum, Passionfruit & Cacao Nibs.

With our pay monthly subscription service, the coffee is despatched on the day you subscribe, then on that same date every month.

You can sign up for a 3, 6, or 12 month subscription on our website on the Subscriptions page.

https://www.roostcoffee.co.uk/shop/roost-coffee-club/

29/05/2026

⭐️ NEW COFFEE ⭐️

COLOMBIA El Paraiso
FARM: El Paraiso
REGION: Quindio
PROCESS: Natural
VARIETY: Castillo
ALTITUDE GROWN: 1400-1500m
NOTES: Purple Plum, Passionfruit & Cacao Nibs
SCA: 87.5

Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He bought El Paraiso a 25 hectares farm located at 1300m. in Barcelona, Quindío. When he bought the farm, most of the coffee trees were more than 25 years old so he started to renew every tree and planted Costa Rica and Java varieties. Arturo studied Business Administration and had the opportunity to do his master’s degree in agroindustries in Argentina. During his time away from Colombia, Arturo was captivated by the Specialty Coffee scene.

Upon his return to Colombia, he decided to get involved in coffee as he saw an amazing opportunity to be a part of this movement. His focus was on applying the correct agricultural practices on his farm to produce the highest quality coffees he could. The first few years on his farm were spent renewing the trees and improving the practices. After three years, the new trees started bearing fruit and the results were excellent, encouraging Arturo to continue along his path of revitalizing the farm.

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25/05/2026

S U N S H I N E

Hope everyone is having a good Bank Holiday and managing to keep cool! The Roost Espresso Bar is back open tomorrow at 9am for all your coffee needs ☕️🌞