My great-great-great-grandfather planted one of the first coffee farms in Antigua, Guatemala in 1864, and sold his first harvest right here in London. He became known as the grandfather of coffee in Guatemala. Six generations later, we roast those same Guatemalan coffee beans every Tuesday in London — and ship them directly to you.

It's why we only sell Guatemalan coffee. Not because we haven't tried others. Because nothing else comes close to what we know.

Why Guatemalan Coffee Is Different

Guatemala grows coffee at altitude — between 1,300 and 2,000 metres above sea level. At that height, cherries ripen slowly, concentrating natural sugars and building the complexity that low-grown coffee can't replicate. The volcanic soil around Antigua, where our family farm sits, adds minerals and depth that show up clearly in the cup.

The result: rich chocolate and caramel notes, good body, bright but balanced acidity, and a clean finish that tells you exactly where it came from.

Sourced Direct. No Middleman.

We source through Coffee Bird — a company run by my mum and sister, working directly with farmers across Guatemala. No broker, no exporter margin, no guesswork about what's on the farm. We know every producer personally.

Our family farm placed second in the first two Cup of Excellence awards ever given in Guatemala — in 2001 and 2002, the inaugural years of the competition. 

Our Coffees

Roasted every Tuesday in London. Shipped the same week. Everything is roasted to order — no warehouse, no stale bags.

Finca Filadelfia — Bourbon & Caturra, Washed. Our most popular coffee. Rich chocolate, clean finish, works beautifully as filter or espresso.