Workshop Coffee roasts and sells specialty coffee, coffee subscriptions, and coffee brewing equipment.  The company also offers gifts and merchandise.

Workshop Coffee

Workshop Coffee | 2,073 followers on LinkedIn. Dedicated to sourcing, roasting and serving the best coffee possible. | Workshop Coffee is dedicated to sourcing, roasting and serving the best coffee possible.

As one of the world’s leading specialty coffee roasters, we work closely with farmers and producers around the world to source and roast the cleanest, sweetest, freshest coffee we can.

Serving it to the highest standard across our coffeebars, we also deliver it through the doors of our online and subscription customers each and every week, and supply an extensive and continually growing list of wholesale partners across the globe.

Founder @ Workshop Coffee

James Dickson

Production Assistant at Workshop Coffee Co

Daniel Boobier

Financial Accountant

Nevena Kirilova

Designer

Thành Jul

The fruits of a six year partnership. Back in 2018, Valle Inca was a group of around 100 members. Through word of mouth, producers quickly began sharing how access to a quality-focused market, through the association, brought them premium prices. Today, Valle Inca has grown to 385 producers in Cusco, with new operations expanding into Puno. Each member, organically certified through the group, must meet quality standards—grounded in altitude and variety, but driven by dedication and hard work. Now in our sixth year with José Prudencio and Valle Inca, we're thrilled to showcase three of the group’s standout producers: Juan José Huillca Singuña, Felicitas Ñahuincamasca Huillca and Ignacio Chaina Molleapaza. Cusco’s classic terroir brings milk chocolate and cooked apple to the cup, with Bourbon and Typica genetics adding robust sweetness and aromatic top notes. Through ripe cherry selection and post-harvest fermentation, we taste fig jam-like depth, hints of toasted coconut, and a soft, caramel finish. https://lnkd.in/egVFZswK

This morning, we cupped and approved a fantastic new lot from Maidy Bocanegra, which will be shipping next month from her new drying facilities. Special thanks to Pedro from Caravela, who took a bag of her coffee back to Finca Los Limones for her! We're thrilled to be working with Maidy again, a young producer from Bruselas, Huila, Colombia. Although she’s relatively new to the specialty coffee world, her mixed cultivar lot of Castillo and Papayo already shows incredible promise. Maidy and her husband, Alberto Mendez, established Finca Los Limones in 2020 after moving from a background in cattle farming in Cauca, having been displaced by guerrilla warfare. They’ve transformed 2 of their 3 hectares into a diverse coffee farm with cultivars like Castillo, Pink Bourbon, and Papayo – an unusual Ethiopian variety with elongated, papaya-shaped cherries. With the support of Caravela’s PECA agronomical training program, they’re making great strides in improving their farm’s infrastructure and processes to enhance both quality and yield. We’re excited to be a part of their journey and can’t wait to share their coffee with you soon!

To celebrate International Coffee Day yesterday, we're roasting an exclusive lot that is available to pre-order now, and will be dispatched on 8th October. Luis Carlos Guzman is the second release under our Pinnacle label, which defines a range that encompasses rare, exotic, and exciting coffees. They deliver exceptional quality while staying true to our ethos of clean, sweet, and fresh lots. This filter coffee is incredibly juicy and sweet with a crunchy acidity. Brimming with syrupy tinned fruit flavours, think mandarin, pineapple and peach. Luis’ farm, Finca El Diviso, in Colombia’s Huila department, spans 3.5 hectares and has grown considerably from 2014. The cool climate and high altitude contribute to complex, dense coffees. For this Caturra lot, ripe cherries undergo a 24-hour ‘reposado’ phase before being depulped without water and fermented for 36 hours in clean water with periodic stirring. After removing the mucilage, the beans are drained for a day and then dried on raised beds for about 20 days.

We're excited to share two standout filter releases with you, each representing relationships that have been at the core of our coffee sourcing for years — Raro Boda from Snap Coffee and Juan José Huillca Singuña from Valle Inca. When partnering with these exporters, we carefully select their coffees not just for special, smaller releases like this one, but also for larger lots used in our Legacy blend, showcasing our unique approach to sourcing. Snap Coffee — Raro Boda Raro Boda is a vibrant washed coffee from the Raro Boda wet mill in Ethiopia’s Guji Zone. Around 250 farmers deliver their coffee cherries to the Raro Boda washing station. Surrounded by natural forest and vegetation, these farmers work entirely organically, cultivating varieties such as Wolisho, Dega, and Kurume. The washing station has recently been refurbished and equipped with a Penagos eco-pulper and white-tiled fermentation tanks. These innovations allow for greater control over the processing of cherries delivered by smallholders in the kebele. The coffee undergoes depulping and a 48-hour fermentation under water before the parchment is graded, first in washing channels and then by hand as it dries in the sun on raised beds. To ensure uniform drying, the layers are spread about 2cm deep and dry for around 10 days before being consolidated and sent to the cupping lab for analysis. Valle Inca — Juan José Huillca Singuña This season marks our sixth year working with the Valle Inca Association, and we are excited to be roasting this delightful Bourbon selection from Juan José Huillca Singuña for the fourth consecutive year. Juan owns Finca San Antonio, located in the remote district of Yanatile in Peru’s Cusco region. The farm is surrounded by native wildlife and vegetation, which Juan takes great care to preserve. Alongside mature coffee trees, Juan also tends to a nursery of seedlings, which allows him to replace old or diseased trees and expand production. In recent years, Juan has adjusted his processing approach, embracing anaerobic fermentation—a technique becoming increasingly popular among Valle Inca members. This process ensures uniformity across small pickings and larger harvests, making the final coffee lots more predictable. After fermentation, the coffee is fully washed, and the water is recycled to irrigate the coffee trees. The clean parchment is then dried on raised beds for up to 15 days before being stored and later collected by José and the Valle Inca team for transport to their warehouse in Calca.

Exclusive Queen Gesha available to pre-order now. Experience a wealth of complex fruity and floral notes, including kesar mango, fuzzy peach candies, pear drops, and cream soda in this limited roast of Queen Gesha from Luis Aníbal Calderón in Acevedo, Huila, Colombia. This release also marks the launch of our Pinnacle range, where we seek out rare, exotic, and exciting coffees that deliver exceptional quality while staying true to our ethos of clean, sweet, and fresh lots. The processing of this lot was undertaken with exceptional care. It is rare to find naturally processed coffees that retain the clarity and cleanliness we seek, but this particular batch of Queen Gesha has been handled skilfully with love and attention. The cherries are hand-harvested at peak ripeness, meticulously sorted for uniformity, and then spread in thin layers on raised beds under temperature-controlled conditions to slowly dry to optimal moisture content. *We will be roasting this small batch on August 5th, pre-order purchase of this product means you will receive your order (and any other items placed in the same order) commencing that week. Origin: Acevedo, Huila, Colombia Producer: Luis Aníbal Calderón on Villa Betulia Cultivar: Queen Gesha Process: Hand-harvested and sorted, dry processed on raised beds under temperature-controlled conditions.

New Release | Wilman Mayo We're excited to welcome back our final Ecuadorean coffee of the season from Finca Los Romerillos, produced by Wilman Mayo and his family. This juicy cup with tart tamarind, sweet mangosteen, and aromas of verbena and cherry blossom reveals itself as it cools. The Mayo family, with the support of Caravela Coffee, have been producing specialty coffee since 2013. They’re dedicated to preserving biodiversity — encouraging a sprawling nature reserve to envelop the 100 hectare farm, with a quarter dedicated to coffee cultivation. Cultivars Typica, Typica Mejorado, Bourbon & Catuaí are found nestled amongst the shade trees. We've been proudly working with the family for 2 years and this lot is a special way for us to round off Ecuador season.

We’re currently recruiting for a Head of Marketing / Chief Marketing Officer. An exciting opportunity to join Workshop Coffee’s Senior Leadership Team, you can discover more about the role below. To apply, please message or send CVs to andy.phillips@workshopcoffee.com

Welcoming back Riripa from West Arsi, Ethiopia and our fifth release from Snap Coffee. This characterful coffee is a result of 742 smallholders growing Wolisho and Kurume varieties organically on small plots, each spanning less than a hectare. What the low yielding trees lack in quantity, they make up for in quality with help from the high altitudes, and diverse soil types. The cherries are carefully processed at the Riripa wet mill, managed by Haji Betro. Overseeing the operation is Snap Coffee, who consistently develops and refines their selection processes. They work to support local communities with ongoing training, healthcare, and education. We’re proud to be bringing you this exceptional Ethiopian coffee with distinctive flavours that balance sweet and tropical fruits with flavours of rock oolong, tinned peaches and crème brûlée. https://lnkd.in/egVcMbP7

Where To Drink It: Grocery Post , North West London. Inspired by their childhood visits to corner shops, where they’d spend their pocket money on sweets and slushies, Grocery Post founders James B. and James Cartwright set out to create their own 21st Century version in 2020. Seeking to re-capture the excitement they used to feel during those excursions, their modern day corner shop brings together what they rightly describe as cult groceries – products and produce from the likes of St. John Bakery, DEYA and Beak breweries, Neal’s Yard Dairy and Brickwell’s ice cream – and they’ve developed the customer following to match. More recently, they opened location number two in West Hampstead. Bringing the same carefully considered items, service and aesthetic to NW6, their focus on creating neighbourhood hangouts means that their attention to serving exceptional coffee is paramount. We’ve worked with both James’ and the wider team to develop two separate roasts, one for black drinks and another for milk, which are available in the hoppers at both locations on an ongoing basis. Grocery Post – Highgate: 269 Archway Rd, London, N6 5BT. Grocery Post – West Hampstead: 280 W End Ln, London, NW6 1LJ. Monday to Friday: 0700-2100 | Saturday & Sunday: 0800-2100

We’re excited to introduce a syrupy sweet coffee grown by Maidy Bocanegra in Bruselas in Colombia’s Huila region. At just 21, she is fairly new to the world of specialty coffee cultivation, but this mixed cultivar lot of Castillo and Papayo speaks of great things to come. Maidy and her husband, Alberto Mendez, relocated to Pitalito in 2020 to establish their coffee farm, Finca Los Limones, named for the previous use of the land to cultivate limes. They moved from a background of cattle farming in Cauca, having been displaced by guerrilla warfare. The couple rely on help from their parents and siblings for the daily tasks of running the coffee farm, as well as employing extra help of around 10 pickers during the main harvest, who mostly come through family connections. Once the selective manual picking is done they are first ‘resting’ the coffee cherries in the reception tank for a day, a protocol dubbed ‘reposado’ which can augment the perceived sweetness or ripeness of the fruity characteristics in the final cup. This is most likely due to the fruit begin to macerate slightly and soften, making depulping easier and kick-starting the subsequent fermentation stage. In the future, the couple hope to develop their drying areas, plant more interesting coffee cultivars like Ombligon and to be able to hire more help on the farm, particularly during harvest. Their message to coffee consumers around the world is to reflect on the labour-intensive nature of coffee production and stress the importance of environmental stewardship. We’re grateful to Maidy and her family for embarking on their journey into coffee production and pleased to be able to share their coffee for the first time.

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Workshop Coffee