Edinburgh Roast - Blended and roasted for Auld Reekie
At the other end of the M8 from Glasgow, our Edinburgh Roast has become a firm favourite. Blended and roasted for Auld Reekie, this delightful mix of African and Central American beans offers a flavour profile that's hard to resist. Whether it’s the fruity highlights, earthy nuances, or the hazelnut undertones that make it so beloved.
So we thought you would like to know a little more about the growing regions that contribute to the best thing to come out of Edinburgh since the train to Glasgow 😉
African Coffee Beans
African coffees are celebrated for their vibrant, complex, and adventurous flavours, often showcasing bright acidity with fruity and floral notes.
Key Growing Regions:
Ethiopia: As the birthplace of coffee, Ethiopian beans are renowned for their aromatic profiles, ranging from floral and tea-like (Yirgacheffe) to fruity and wine-like (Sidamo and Harrar).
Kenya: Known for its bright and juicy flavours, Kenyan coffee offers notes of black currant, citrus, and berries, complemented by a full body and crisp finish.
Tanzania: Produces coffees with bright acidity and flavours of black tea, lemon, and tropical fruits. The peaberry variety is particularly prized.
Rwanda: Known for sweet and complex coffees with red fruit notes, floral undertones, and a creamy mouthfeel.
Processing Methods:
African coffees are often washed (wet-processed), which enhances clarity and highlights their bright, nuanced flavours.
Central American Coffee Beans
Central American coffees are known for their balanced and approachable profiles, featuring clean, sweet flavours with moderate acidity and nutty undertones.
Key Growing Regions:
Guatemala: Known for its complexity, Guatemalan coffee combines bright citrus and floral notes with rich chocolate, caramel, and nutty undertones.
Costa Rica: Offers a harmonious balance of crisp acidity and flavours of citrus, stone fruits, honey, and chocolate.
Honduras: Produces smooth and sweet coffees with nutty, caramel, and fruity profiles, often featuring medium body and acidity.
El Salvador: Known for gentle, balanced flavours with notes of milk chocolate, almond, and soft fruitiness.
Nicaragua: Offers clean and smooth coffees with nutty sweetness and hints of vanilla or spice.
Processing Methods:
Washed processing is common, producing crisp and clean flavours, while honey and natural methods are also used to add sweetness and body.
