Sourcing & buying coffee sits within our knowledgeable six-strong coffee team. With 25 years' experience we can buy the right coffee, at the right time and at the right price.
We’ve established relationships with traditional traders in London, Amsterdam and Hamburg and new relationships with specialised companies in Brazil, UK and Belgium.
Price Risk Management
Coffee is a commodity, traded on the New York and London futures and commodity exchanges. One of the most important criteria for choosing a coffee supplier is their commitment to price risk management.
The ability to price protect and deliver a defined cost structure up to two years in advance.
A fully functioning commodities trading account with INTL FC STONE LTD in London & Miami
Position taking or hedging with coffee futures, options and OTC instruments
Protection and enhancement of pricing models by using currency options in British Pounds, US Dollars or Euros
We source coffee from over 40 origins around the World and work with both commodity and speciality traders to find the best quality producers of coffee.
Monthly Speciality Coffee
Chosen based on seasonality and taste, our coffee team source speciality coffee on a monthly basis in order to provide something a bit more premium. These coffees are bought from signature, regional or microlot cooperatives, meaning that the coffee can be traced back to the very farm it was grown.
Some of our team at origin ...
Top 10 coffee producing countries...
Brazil is the largest coffee-producing nation in the world, typically producing roughly half of the world crop each year. On the whole, the country sees large-scale mechanisation used in the preparation of its coffee: a result of a well-structured industry infrastructure and many years’ experience producing coffee. The vast amount of coffee produced in Brazil sees many varying flavour profiles emerge. Compared to many arabica coffees produced in neighbouring countries, Brazilian arabicas are grown at relatively low altitudes ranging from 400 – 1600 metres above sea level. Generally Brazilian coffees are prized for their sweetness and soft acidity levels, with natural fruity flavours.
Vietnam is the second largest producer of coffee in the world, after Brazil, with over 97% of coffee produced being robusta. The majority of coffee growing is done in Vietnam’s central highlands where volcanic soil, high altitude and cool climates contribute to slow and even development of the coffee.
Good Colombian coffee is some of the best the world has to offer. Expect a rich mouth feel, a medium body and a moreish orangey acidity, all balanced with a good deal of sweetness and a refreshingly clean finish. These attributes make Colombian coffee extremely versatile in terms of their uses, whether as a single origin or within a blend.
Wild, gamey, earthy, pungent and complex, the coffees of Indonesia are varied, unique and often a law unto themselves. Many crops of Indonesian coffee are made up of offerings from innumerable smallholders, often with only perhaps one tree’s worth of cherries to offer. This makes each mouthful of Indonesian coffee different, and is one of the unique selling points of the coffee. The unique processing method of Sumatran coffee – a wet-hulling process known locally as Giling Basah – give it its distinctive heavy body and low acidity profile.
Widely accepted as the birthplace of coffee, Ethiopia has an incredibly rich and diverse array of different flavours and tastes on offer. From the wild and rich fruit flavours of natural sun-dried coffees from Harrar to the refined acidity and tea-like flavours of the finest Yirgacheffe, Ethiopian coffee is some of the most diverse and sought after in the world.
In the early 2000s, the Honduran coffee industry was ravished by major storms and floods. Since then, Honduras has been known for high volume production. Recently reputable estates and growing regions have started to re-emerge. Honduran coffee is distinctly sweet and has a mild acidity, often with caramel or toffee flavours in the finish.
India is famous for the exceptional quality of its Robusta coffees. Washed Indian Robusta is the most prized by many: a coffee that has depth, power and heavy body, but not the bitter rubber aftertaste of many robustas. Ideal in espresso blends and perfect for providing power to filter coffee blends, Indian Robusta coffees are much sought after. India also produces outstanding Arabica coffees, in particular the low acidity, spicy-flavoured Monsoon Malabar coffee and clean tasting standard arabica.
Robusta coffee is indigenous to Uganda and has been a part of Ugandan life for hundreds of years. In Uganda, coffee trees are planted in the shade of other crops such as banana trees. The coffee trees are left to develop naturally in the shade giving Ugandan robusta its distinctive taste.
Coffee grown in the south, where the country becomes the Central American peninsula, Mexico embodies the best of Central American flavour profiles: clean, nutty, with occasional chocolate or spicy overtones
Famous for its Antigua and Huehuetenango growing regions, Guatemalan coffees benefit from exemplary growing conditions. High altitudes and volcanic soils rich in nutrients make for stunning arabicas. Guatemalan coffees range from zesty and fruity to chocolatey and spicy, always with rich flavours and hefty body.