Carrow

Name: Carrow
Address: Beltra, Sligo, IE
Telephone: +353877914162

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Carrow

Carrow Coffee Roaster
Specialty Coffee
Sligo, Ireland

05/09/2026

Weekend

22/08/2026

Brew tip! Why do we bloom a V60?

The bloom isn’t just a ritual—it’s about setting up the brew for an even extraction.

Fresh coffee is full of trapped CO₂ from the roasting process. If you pour all your water at once, that gas escapes rapidly, creating bubbles that can repel water and lead to uneven extraction.

By adding around 2–3 times the coffee’s weight in water and waiting 30–45 seconds, you give the coffee time to degas before the main pours. That helps water reach every particle more evenly, making extraction more consistent.

The result? Better clarity, more balanced sweetness, and a cleaner expression of the coffee’s origin.

Small step. Big impact. 🌿☕️

19/08/2026

What is a sample roast? ☕🌱

Before a coffee becomes part of a roaster’s lineup, it’s often roasted in a small batch called a sample roast.

The goal isn’t to create the perfect roast—it’s to understand the coffee itself. By keeping the roast consistent, roasters can evaluate each coffee’s sweetness, acidity, body, and overall quality without the roast influencing the results.

Sample roasting helps guide buying decisions, quality control, and the development of the final roast profile.

It’s a small roast with a big job. ✨
sligo.

17/08/2026

Ever wondered what coffee cupping actually is? ☕️

Think of it as a coffee tasting with a purpose. We brew every coffee exactly the same way so we can really taste what makes each one unique—its sweetness, acidity, body, aroma, and overall flavour.

It’s how we choose the coffees we love, fine-tune our roast profiles, and make sure every bag we send out is tasting its best.

02/08/2026

Every coffee starts with a few important measurements before it ever reaches the roaster. 🌱☕

We measure the moisture content of our green coffee because it affects how the beans absorb and transfer heat. We also look at bean size—larger beans generally need more time for heat to reach the centre, while smaller beans roast more quickly.

The processing method matters too. Washed, natural, and honey coffees all have different densities and chemical compositions, which influence how they respond to heat and how their flavours develop during roasting.

By understanding moisture, bean size, and processing, we can fine-tune each roast profile to highlight the unique character of every coffee and create a more consistent, delicious cup.

23/07/2026

New coffee alert ‼️ Huehue is smooth and buttery, with notes of blueberries, praline & dark chocolate 🍫

This certified organic and Fairtrade coffee comes from the highlands of Huehuetenango in northern Guatemala, one of the country’s most celebrated coffee-growing regions.

Known locally as “Huehue,” the region’s high altitudes, abundant water sources, limestone-rich soils, and traditional coffee varieties combine to produce coffees with exceptional sweetness, balance, and complexity.

The farmer members of CODECH cultivate their coffee using organic farming practices, without synthetic fertilisers or pesticides. Their work is deeply rooted in respect for the land and reflects the values of the indigenous communities who have farmed these mountains for generations.

In the cup, expect notes of chocolate praline, cranberry, and maple syrup, supported by a smooth body, gentle sweetness, and a balanced finish.

16/07/2026

☀️ Heatwaves don’t just affect us—they affect coffee roasting too.

Roasting is all about control, and when the weather gets hotter, the roasting environment changes. That means we may make small tweaks to our roast profiles to keep your coffee tasting consistent.

Same coffee. Same goal. Just a few adjustments behind the scenes to make sure every cup is as delicious as the last. ☕️🌡️

12/07/2026

New coffee alert ‼️ This single-origin from Kayon Mountain farm in Ethiopia is floral and complex, with notes of jasmine, toffee & citrus 😋
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We’re always excited when the first Ethiopian coffees arrive each year. Their floral complexity and elegance set them apart from other origins, and this certified organic lot is a beautiful example. Unlike many Ethiopian coffees that are produced through washing stations supplied by numerous smallholders, this coffee comes from a single farm: Kayon Mountain.
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Owned and operated by Ismael Hassen Aredo and his family since 2012, the farm spans 500 hectares, with approximately 300 hectares dedicated to coffee cultivation.
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In the cup, expect delicate notes of jasmine and citrus, supported by a silky sweetness, gentle acidity, and a refined, elegant finish.
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A terroir-driven coffee that showcases the distinctive character and floral beauty for which Ethiopian coffees are renowned.

06/07/2026

Seen beside the roastery today 🦌

30/06/2026

Every coffee has an ideal resting period.
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Following roasting, beans begin a gradual process known as degassing, where carbon dioxide (CO₂) slowly escapes from within the coffee.
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While freshness is important, excessive CO₂ can create uneven extraction and prevent the coffee’s more delicate flavours from fully revealing themselves.
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Resting allows balance to emerge: greater sweetness, improved clarity, and a more refined cup experience.
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We find our espresso roasts taste significantly better after one week of resting, and better again after two weeks. And our filter roasts frequently need three weeks of resting to really shine ✨

Address

Beltra
Sligo

Telephone

+353877914162

Website

http://www.carrow.ie/shop

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