Our coffee lovers have asked for a dark roast of our delicious Castillo House coffee and here it is. We’re proud of this roast — it retains the integrity and quality of our speciality beans and adds some classic, dark roast flavours. Enjoy it with any brew method you feel like. It is smooth and chocolatey with a little, or a lot of milk.

These beans are grown on our La Sierra farm, positioned on the slopes of the extinct volcano Cerro Bravo. La Sierra’s high-altitude soils are perfect for growing our speciality coffee beans, characterised by sweet notes of toffee balanced with delicate citrus notes.

Our single origin speciality coffee is grown on our own mountain farms and picked, processed and packed by hand. We then expertly roast our beans in the UK for maximum freshness. This coffee is grown on our La Sierra Farm, positioned on the slopes of the extinct volcano Cerro Bravo. It’s high-altitude soils are perfect for growing speciality coffee like this one.

The Journey

This is where it all starts. A single coffee bean (which is actually a seed!) is pushed into the earth to begin its life. It’ll take anywhere between 2.5 and 6 months for the little plant to sprout, but we always maintain faith that our soils are working their magic.

Once the cherries have been picked, the race is on. It’s really important that the fruit doesn’t spoil before we can get to the beans. 

We want your coffee to reach you freshly roasted. That’s why our roaster is UK-based, and roasts a brand new batch every Wednesday to our careful specifications.