Rover Coffee Lab

Rover Coffee Lab Coffee roastery + specialty coffee bar
48 O'Connell St | Sligo
Ethically sourced coffee, roasted for clarity + character.

ESAYAS BERISO • BOKUGuji, EthiopiaStrawberry • Blueberry • Boozy • IntenseAnaerobic Natural 74158Produced by Esayas Beri...
27/08/2026

ESAYAS BERISO • BOKU

Guji, Ethiopia

Strawberry • Blueberry • Boozy • Intense

Anaerobic Natural 74158

Produced by Esayas Beriso at his farm in Boku, in West Guji, Ethiopia, this coffee undergoes an extended anaerobic natural process. After careful cherry selection, the coffee is fermented for 120 hours in dry, shaded barrels under controlled conditions. The cherries are then transferred to shaded raised beds, where they are regularly turned and protected from peak sunlight before final sorting and milling.

BREWING AT BREW & BARRELFour coffees. Four very different expressions.
25/08/2026

BREWING AT BREW & BARREL

Four coffees. Four very different expressions.

BREW & BARRELAn afternoon brewing four of our latest coffees with our friends at Brew & Barrel.Always good to get out, s...
24/08/2026

BREW & BARREL

An afternoon brewing four of our latest coffees with our friends at Brew & Barrel.

Always good to get out, share the coffees and tell some of the stories behind them.

LINARCO RODRÍGUEZ • FINCA BETANIAHuila, ColombiaRed Berries • Honey • JuicyAnaerobic Natural SL28This SL28 undergoes a c...
31/07/2026

LINARCO RODRÍGUEZ • FINCA BETANIA

Huila, Colombia

Red Berries • Honey • Juicy

Anaerobic Natural SL28

This SL28 undergoes a carefully managed anaerobic natural process. Fully ripe cherries are hand-selected before 48 hours of anaerobic fermentation, then slowly dried on raised beds for up to 30 days. A final resting period stabilizes the coffee before milling and export.

Join us this Saturday & Sunday from 3pm at 𝓑𝓻𝓮𝔀 & 𝓑𝓪𝓻𝓻𝓮𝓵 𝓒𝓸𝓯𝓯𝓮𝓮 & 𝓦𝓲𝓷𝓮 𝓑𝓪𝓻 for a complimentary guided tasting as we expl...
23/07/2026

Join us this Saturday & Sunday from 3pm at 𝓑𝓻𝓮𝔀 & 𝓑𝓪𝓻𝓻𝓮𝓵 𝓒𝓸𝓯𝓯𝓮𝓮 & 𝓦𝓲𝓷𝓮 𝓑𝓪𝓻 for a complimentary guided tasting as we explore how origin, variety and processing shape flavour.

JHONATAN GASCA • ZARZA • BELLA VISTAHuila, ColombiaLemongrass • Lavender • RosemaryAnaerobic Thermal Shock Washed Geisha...
18/07/2026

JHONATAN GASCA • ZARZA • BELLA VISTA

Huila, Colombia

Lemongrass • Lavender • Rosemary

Anaerobic Thermal Shock Washed Geisha Pinton

Part of the Zarza Coffee family project in the Bruselas mountains, this Geisha Pinton undergoes a remarkable 168-hour process: 72 hours of whole-cherry anaerobic fermentation, followed by 96 hours of controlled fermentation before a thermal shock rinse locks in aromatics and completes the fermentation curve.

Weekend set up ☀️
17/07/2026

Weekend set up ☀️

Cold brew - Peñas Blancas Natural Colombian. Produced by nestornefferlasso & jhoanvergaraayureRoasted by Rover Coffee L...
16/07/2026

Cold brew - Peñas Blancas Natural Colombian.

Produced by nestornefferlasso & jhoanvergaraayure

Roasted by Rover Coffee Lab

JHOAN VERGARA • LAS FLORESHuila, ColombiaPink Lady Apple • Orange • Bright • Floral • SilkyAnaerobic Thermal Shock Washe...
10/07/2026

JHOAN VERGARA • LAS FLORES

Huila, Colombia

Pink Lady Apple • Orange • Bright • Floral • Silky

Anaerobic Thermal Shock Washed Pink Bourbon

This lot undergoes 36 hours of anaerobic fermentation in whole cherry, followed by 12 hours of oxidation and a further 36 hours of anaerobic fermentation after pulping. A final thermal shock is applied before drying, preserving aromatics and bringing the fermentation to a controlled finish.

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48 O’ Connell Street
Sligo
F91FY75

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