our coffee


We are very lucky to work with a number of specialist coffee importers which allows us access to amazing beans from all over the world. We regularly get to taste new coffees from both well-established farms, to new and innovative farms, hoping to find those coffees that really get our taste buds going.

Alongside looking for those distinctive tastes, it's also very important to us to find out exactly where the beans are grown, who farmed them and what the community is like close to the farm. This has a great influence on what beans we purchase.  Our aim is to offer as much information as possible about our beans and to credit those working hard to produce such a beautiful product.

Many of our beans are Rainforest Alliance certified, but we also support farms that are ethical towards their workers and help their local community, as many smallholders who grow stunning coffee are not big enough to fund the certification process.

All our decaf beans are also decaffeinated without chemicals by using the natural Mountain Water Process which cleverly removes 99.9% of the caffeine with just water, while retaining the coffee's flavour.


The next decision is how to roast the beans, with the optimum temperature for coffee roasting being around two hundred degrees centigrade. A lighter roast yields more subtle flavours and a higher acidity but a darker roast boasts an intense and bolder flavours. It’s the point at which the beans are removed from the roaster where the real art and personality lies. We monitor the beans by temperature and colour and use just the naked eye to stop the process at precisely the right moment to ensure the correct flavour.

Finding the ideal roast profile for each bean is where the fun begins. Lots of experimenting, tasting and discussions take place amongst the roasting team until we are happy we are hitting that sweet spot every time.

Regular cuppings take place at our roastery for both quality control of our existing beans as well as testing out new origins and blends. This is when our palates are truly tested to identify subtle flavours and differentiate between origins, flavours and roast levels; it’s safe to say we don’t always come to the same conclusion!


The key to a great blend is selecting flavours and qualities of each bean which complement each other to create a greater product.

Roasters spend a lot of their time experimenting in cupping sessions to decide what characteristics they want from their blend.

When we started 200 Degrees we worked tirelessly to create our signature espresso blend "Brazilian Love Affair" that would have a broad appeal. Roasted medium dark it delivers a full bodied, balanced espresso with notes of dark chocolate, which is bold enough to stand up in milky drinks.

Finished Product

The roasted beans are packed by hand and delivered weekly to maintain freshness and taste. This is where small batch local producers differ from larger companies, as the beans are guaranteed to be freshly roasted rather than warehoused.

All our coffee is sent out with a 'roasted on' date rather than a best before to emphasize the freshness of our coffee. We recommend drinking it within 3-4 weeks of its roast date.

Our barista school ensures that our beans treated with the same respect when brewed as they are when roasted. This guarantees that we always get the best flavours and extraction every time, be that from a budding home enthusiast to a professional barista.



Head Roaster
200 Degrees Coffee