Micro Roastery

25/08/2026

31/07/2026

Espresso, filter, cafetière — doesn't matter how you brew it, the good stuff (chlorogenic acid) is in the bean itself. Most experts consider 3-4 cups a day a healthy amount for most people. We wrote the full breakdown on our blog, link below in the comments. ☕

16/07/2026

New in the roastery this week: Brazil Rio Brilhante, a medium roast with warm hazelnut, milk chocolate and rich caramel. Grown at 1,150 metres in Cerrado Mineiro, it's naturally processed — meaning the whole cherry dries around the bean, which is exactly what builds that deep caramel sweetness and full body.

If you're in Canterbury, stop by our coffee shop on St Margaret's Street — you can try it before you buy it. Or find it online, freshly roasted specialty coffee delivered to your door. 🫘

11/07/2026

New in: Colombia, Finca La Armenia
Grown at 1,750m by a father-and-son farm above Pitalito, then fully washed — that altitude and process is exactly why you get such a sweet, layered cup of ripe apricot, jammy plum and orange marmalade.
Try it before you buy — visit us in Canterbury 🫘

09/07/2026

Colombia Excelso EP Huila is on the shelf now. Grown by nearly 5,000 smallholder farmers up in the hills of Huila, fully washed and roasted medium — berries, caramel and a winey edge that lingers a bit longer than you'd expect.
If you're close by, come try it in the shop however you like it — flat white, Americano, filter.

08/07/2026

Ethiopia Sidama Boreta G1 — one of the most sought-after origins in specialty coffee. Natural process, light roast, grown 1,920–2,333m in the Sidama region. Bold berry fruit, dark cherry, a wine-like complexity that lingers. Grade 1, hand-picked, freshly roasted here in Canterbury. 🫘

Shop it here: microroastery.co.uk/products/ethiopia-sidama-boreta-g1

07/07/2026

Brazil Donas do Café — honestly, you can't go wrong with this one. It's a medium-dark roast, naturally processed single origin coffee, good body, sweet with a real punch, and we roast it carefully so you get all the flavour without any sourness or bitterness. Just nice and smooth, with that sweetness coming through at the end. Works well however you brew it — filter, V60, cafetière, espresso, all of it. It's one of our most popular specialty coffee beans here at our Canterbury coffee shop, so if you fancy trying this Brazilian coffee at home too, you can order it online. 🫘

30/06/2026

Ever wondered why some coffees taste bright and fruity, and others taste smooth and mellow? It often comes down to altitude. ⛰️

The higher the coffee grows, the slower the cherries ripen — and that slow ripening builds more complex, vibrant flavour. Lower altitude coffees ripen faster, giving you a softer, gentler cup.

Swipe through our Altitude guide, then head to the blog https://www.microroastery.co.uk/blogs/news/altitude-coffee-flavour for the full breakdown — including which of our beans sit at each altitude. ☕

24/06/2026

The oldest coffee process in the world — and still one of the most exciting. 🌍
Natural process means the whole cherry is dried completely intact. Nothing removed. The bean sits inside the fruit for weeks, soaking up all those sugars. The result? Bold, fruity, almost wine-like coffee that stops you in your tracks.
Read the full story on our blog — link in bio. 🫘

https://www.microroastery.co.uk/blogs/news/what-is-natural-process-coffee

21/06/2026

Honey process — nothing to do with actual honey. 🍯
The skin is removed but the sticky mucilage is left on the bean. No water, slow drying, and all that natural sweetness soaks right in. The result? Coffee that's smooth, sweet and just a little bit complex.
P.S. Those beans in the picture aren't actually covered in honey — that's just what the sticky mucilage looks like! 😄 The full story is on our blog — link in bio. 🫘
https://www.microroastery.co.uk/blogs/news/what-is-honey-process-coffee-the-sweet-spot