Old Spike Roastery

A seasonal all-rounder named for the village near Arnhem in the Netherlands where Old Spike bought its first Probat roaster in 2014. Fruitier, sweeter and brighter than the house blend; shines as espresso and with milk.

Black cherries · Plums · Milk chocolate

Old Spike's house blend and bestseller, named after St Benedict, patron saint of homelessness: 65% of Old Spike's profits fund training and jobs for people experiencing homelessness. A darker roast that changes seasonally but always gives a sweet, full-bodied espresso, good with or without milk.

Milk chocolate · Caramel · Plum

A returning favourite from AgriEvolve in the Rwenzori Mountains, the "Mountains of the Moon" on the Uganda–DR Congo border, with steep slopes, high elevations and plenty of rain. Naturally processed: sweet and fruit-forward with tropical fruit, cherry and a caramel finish.

Tropical fruits · Cherry · Caramel

Grown by more than 600 smallholders in Rwanda's high hills, with agronomists supporting farmers and cupping lots through the harvest. Ripe cherry only, fully washed; shade trees, recycled pulp, cover crops and terraces protect the soil. Bright and syrupy: dried cranberry, florals and cane sugar.

Dried cranberry · Floral · Cane sugar

A rare, limited Excelsa microlot from South Sudan, a species gaining attention for its resilience in a changing climate, with about 25% less caffeine than typical coffee. Bright and deep at once. £1 from every bag goes to AAFP.

Stout · Raisin · Herbal

A regional decaf blend from Minas Gerais, curated by importer Volcafé's quality analysts from hundreds of farms, then decaffeinated in Bremen with the EA (sugar cane) method. Milk chocolate and brown-sugar sweetness with a caramel-like depth.

Milk chocolate · Pecan · Nutmeg

The espresso served in all Old Spike cafés. The Brazil comes from Andrea Costa's Chácara Santo Antônio in Mogiana, inside a nature reserve home to maned wolves, toucans and jaguars; the Nicaraguan side is El Diablo, from medium-sized farms that treat waste water and use coffee pulp as fertiliser. Milk chocolate, medium body and subtle fruit.

Mandarin · Dried cranberry · Macadamia

Migoti Coffee was founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose; its Migoti Mountain and Kinama stations process cherry from over 1,200 smallholders, sorted by 250+ seasonal workers, mostly women. It has planted over 350,000 trees and more than doubled cherry prices in 2025. Warm and comforting: toasted almond, cola spice and raisin.

Almond · Cola · Raisin

Grown in the Munchique Los Tigres Indigenous Reserve, home to the Nasa people, whose cosmovision treats the land as a living being. The NAPUY association joined CENCOIC in 2012 and has grown from 39 families to 232 producers with its own warehouse. Shade-grown, floated, fermented 14–20 hours, washed and sun-dried 8–15 days. Very citrusy; makes a refreshing cold coffee.

Orange juice · Caramel · Camomile

From Tinganga, a 182-hectare estate that is one of six run by Sasini, a majority Kenyan-owned listed company. Iron-rich semi-volcanic soils and cool highland nights ripen the cherry slowly. Workers get housing, early-years education, union membership and above-minimum wages. Sweet and spiced, with maple syrup and a bright clementine finish.

Maple syrup · Sweet spices · Clementine