Carrow

Carrow Carrow Coffee Roaster
Specialty Coffee
Sligo, Ireland

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. ☕️🌡️

New coffee alert ‼️ This single-origin from Kayon Mountain farm in Ethiopia is floral and complex, with notes of jasmine...
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 😋
•
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.
•
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.
•
In the cup, expect delicate notes of jasmine and citrus, supported by a silky sweetness, gentle acidity, and a refined, elegant finish.
•
A terroir-driven coffee that showcases the distinctive character and floral beauty for which Ethiopian coffees are renowned.

Seen beside the roastery today 🦌
06/07/2026

Seen beside the roastery today 🦌

Every coffee has an ideal resting period.•Following roasting, beans begin a gradual process known as degassing, where ca...
30/06/2026

Every coffee has an ideal resting period.
•
Following roasting, beans begin a gradual process known as degassing, where carbon dioxide (CO₂) slowly escapes from within the coffee.
•
While freshness is important, excessive CO₂ can create uneven extraction and prevent the coffee’s more delicate flavours from fully revealing themselves.
•
Resting allows balance to emerge: greater sweetness, improved clarity, and a more refined cup experience.
•
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 ✨

Day 2 Come join us at stand RV8
26/06/2026

Day 2
Come join us at stand RV8

25/06/2026

Day 1 🚀 Come try some coffee at stand RV8 in the Roasters Village

We’re heading to Brussels! ✈️☕️•Rachel and Andrew will be at the World of Coffee this week. If you are attending, come a...
23/06/2026

We’re heading to Brussels! ✈️☕️
•
Rachel and Andrew will be at the World of Coffee this week. If you are attending, come and say hello at the Roasters Village, stand RV08. We’ll be bringing plenty of delicious coffees to taste and would love to chat all things coffee with you. See you there!

Fresh off the roaster: Kenya 🇰🇪 A vibrant cup layered with notes of cola, fruit scone and blackberry jam. •This exceptio...
15/06/2026

Fresh off the roaster: Kenya 🇰🇪 A vibrant cup layered with notes of cola, fruit scone and blackberry jam.
•
This exceptional microlot from the Kainamui washing station immediately caught our attention with its vibrant acidity and juicy fruit character. Distinctive notes of cola lead into the buttery sweetness of a fruit scone, followed by juicy blackberry and a lingering, fruit-filled finish. In the cup, expect a lively, sparkling acidity balanced by comforting sweetness.
Complex yet approachable, this is a coffee that rewards slow brewing and careful attention. Grown by smallholder farmers in Kirinyaga County, this coffee benefits from rich volcanic soils, abundant rivers, and ideal growing conditions.

Our coffee is ‘farm-to-farm’ > to you! •We buy our popular Serra do Cigano direct from the farmers who grow it in Brazil...
09/06/2026

Our coffee is ‘farm-to-farm’ > to you!
•
We buy our popular Serra do Cigano direct from the farmers who grow it in Brazil. We then roast it on an organic family farm in Sligo. And then we post it to you.
•
This short chain increases transparency, ensures the growers get paid a fair price and allows us to offer it at a fair price. Win-win all round.

It’s back! La Villa from Colombia was a standout favourite for many of you last year, so we’re delighted to have it back...
19/05/2026

It’s back! La Villa from Colombia was a standout favourite for many of you last year, so we’re delighted to have it back. Expect pronounced notes of Turkish delight (rose water), lemongrass and cloves 🌹
•
Using an innovative ‘double fermentation’ technique, grower Juan Dario has added even more intensity to these already-delicious gesha beans. The process involves hand-picking ripe coffee cherries which then undergo a 24-hour fermentation in steel tanks before the skins and mucilage are removed. The collected mucilage is fermented with yeast and then added back to the coffee beans for a second anaerobic fermentation for 72 hours, before washing and drying. A laborious process but one producing excellent results!
•
Presented in a 150g reusable (thanks to its cap), fully recyclable food-grade can.

Address

Beltra
Sligo

Telephone

+353877914162

Website

Alerts

Be the first to know and let us send you an email when Carrow posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Carrow:

Shortcuts

Share