Roasteries / Module
Module
Edinburgh, Scotland, UK
Module is an online-only specialty roaster dispatching from Edinburgh — "a deliberately small and intensely dedicated team of specialists in the modern roasting of renowned lots". It roasts on a Loring S7 Nighthawk, checking every batch with a colour meter alongside cupping, and releases coffees as a numbered series (M1, M2 … M23) of limited lots — competition and experimental-process coffees from producers such as Wilder Lazo, Luis Camacho and Simon Brown — each sold out before the next arrives, in award-winning sequential box packaging. Ships within the UK; free collection from Lowdown, 40 George Street, Edinburgh, and served by selected wholesale partners. Source: module-roast.com.
6
coffees
UK
base
Photos
Coffees
6 coffees
A bioreactor mosto natural Gesha from Simon Brown, who works with smallholders in Cajamarca, northern Peru. An elegant, high-intervention profile of ripe apricot, gingersnap aroma and a delicate elderflower background. Grown at 1950 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
Apricot, gingersnap, elderflower
A washed Typica Mejorado from Juan Peña in Ecuador’s southern highlands — a producer known for precise, experimental, character-driven lots. Clean and refined, with jasmine tea, mandarin and honey sweetness; a roastery favourite. Grown at 1900 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
Orange, jasmine tea, honey
A standout SL09 lot from Franco Huaches at La Lucuma, roasted slightly slower for a precise, layered profile: clear and aromatic, with soft floral sweetness, juicy nectarine and bright bergamot over an elegant structure. Grown at 1850 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
Nectarine, lychee, Earl Grey
Grown on the slopes of Volcán Barú at Bambito Estate, where cool temperatures let cherries mature slowly. Roasted lightly to keep a clean, structured, approachable profile — stone fruit, soft citrus and a rich sweet base finishing on black tea. Grown at 1700 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
Orange blossom, panela, lemongrass
A Gesha × Maragogype hybrid with a 120-hour anaerobic fermentation, then fully washed: an intense, clean cup where purple florals cool to delicate thyme over sweet grape depth. The 2025 Spanish Brewers Cup winning coffee. Grown at 1500 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
Lilac, white grape, cane sugar
An expressive washed Fragrancia — a rare cultivar reported as a Sidra × Catimor hybrid from research by Scenery Coffee — from Luis Camacho (LaREB lot). Bright and clean, with juicy summer berries, white peach and lime that improve as it cools. Grown at 1720 masl. 200 g limited release. Source: module-roast.com (roaster’s own copy).
White peach, lime, summer pudding