IRORI COFFEE ROASTER

Camilo Merizalde aims to revive the old-style Colombian mild coffee under fully sustainable conditions, using only organic fertiliser; at this altitude pests are no issue, so no pesticides are sprayed, and the farm's forest shelters a wide range of wildlife.

Red apple, mandarin, caramel

An Ethiopian decaf with 99% of the caffeine removed that keeps the origin's fruity acidity and a light, soft cup, for any time of day.

Fruity acidity, light body

A Grade 1 washed Ethiopian from the Gera farm in Jimma: clear and fruity with bright acidity, Ethiopian floral fruit on the nose and a smooth finish.

Bright acidity, fruity, floral

From El Socorro, a prestigious competition-winning farm: chocolate and very ripe fruit, a dense, juicy acidity and a long, complex finish.

Chocolate, ripe fruit, juicy acidity

Evolved from IRORI's original house blend and the roaster's pride: an Ethiopian mocha base roasted medium-dark, clean with sweetness and body in balance.

Clean, sweet, balanced

IRORI's seasonal blend of top specialty Guatemala and Kenya: toasty Guatemalan body that shifts into crisp acidity and fades cleanly; balanced for easy drinking but body-led enough for dark-roast fans.

A dark blend with devoted fans: five specialty coffees giving solid body with a mellow finish; ideal for iced coffee and iced café au lait, and the base of IRORI's café-au-lait concentrate.

Full body, mellow

IRORI's namesake blend for its Kosaka neighbourhood: three specialty coffees on a Colombian base, soft in bitterness and acidity with a nutty toastiness.

Mild, nutty

Four years in the making as a café-au-lait blend that is neither bitter nor sour: Indian robusta, El Salvador Bourbon and Yemeni Haraz mocha, all pesticide-free and organically grown.

The roaster's love-at-first-sip coffee: clean with vivid acidity. The farm's motto is to grow properly, pick only ripe cherries, ferment and wash properly, dry properly and sort cleanly; simple, careful work.

Clean, vivid acidity

A Haraz mocha with sun-ripened red-fruit flavour; IRORI roasts it dark this time for a thicker, richer texture that tastes like a spiced chocolate drink, a character no other origin offers. Grown without agrochemicals.

Red fruit, spiced chocolate

The shop's most repurchased blend: five specialty coffees on a Brazilian base with body and a cacao-like bitterness; good with milk and as iced coffee.

Cacao-like bitterness, full body