Our coffee is made by properly trained baristas using Rising Ground Coffee Company speciality espresso beans. We work with them to develop tailor-made BinTwo blends which vary according to the availability of small batches of the best green coffee beans they can lay their hands on. Through a painstaking process of tasting, blending and re-tasting, we find combinations that deliver a consistent underpinning flavour profile: full and rich with fruity length and a hit of nuts and chocolate. Or as we like to say… it’s just lush.
We love working with Rising Ground Coffee – they’re doing things our way and work hard at sourcing great beans from truly ethical sources. They’re a relatively new start-up with Hugo Hercod former UK barista champion (and one of the top ten baristas in the world) driving the blends with his sidekick and general coffee geek, Sean Gee.
We’re proud to have been their first customer. When “local” is this good it’s an easy choice to support the little guy!
“Hugo is a bit of a veteran in the coffee world. Being a UK barista champion before it was cool and competing to become the 10th best in the world (THE WORLD!). Roasting coffee seemed the obvious next step. However, he found he lacked the beard and arm tattoos that are needed to create true speciality coffee.
By a lucky happenstance Sean had been hanging around Hugos coffee shop being a coffee bore (you know the type) and pretending to be creative on his Mac for long enough that it was assumed he was a natural artisan.
Lots of planning, learning and throwing money at some high tech coffee roasting equipment later and Rising Ground was born.
We have a very sexy Giesen Roaster and we get the best speciality coffee to put in it. Hugo and Sean are now roasting coffee that not only taste delicious but is just plain artisan AF.
About our coffee
We choose the best speciality grade green coffee and then roast it to our own profiles which we develop to get the best flavours in your cup. We don’t mess around when it comes to our roast (we do mess around in most other areas) its a serious business. We spent a lot of money on getting the equipment and technology in place so we control whats happening when we roast our coffee. Its not just about waiting for it to turn brown its about how it gets to that point. “