Extract Coffee Roasters

From Aquiares Estate on the slopes of the Turrialba volcano, Costa Rica's largest farm, a carbon-neutral pioneer and a model for social equity; the name means "land between rivers" in Huetar. A rare Esperanza lot taken through an intensive 24-day African washed process: dried fig, sultana and buttercream.

Dried fig · Sultana · Buttercream

Extract's darkest espresso, named after their cast-iron Probat roasters: big, bold and sweet, made for milk. A washed single origin from the Ayarza cherry mill in Santa Rosa, Guatemala, by the volcanic Laguna de Ayarza. Cocoa, malt loaf and molasses.

Cocoa · Malt loaf · Molasses

Cata Reserva spans 30 hectares in Timaná, Huila. Formerly Rodrigo Cortés's farm, it was taken over by exporter Cata when he retired; every lot is washed and no chemical fertilisers are used. A balanced, sweet, tea-like filter: grape, nectarine and rooibos.

Grape · Nectarine · Rooibos

A Gesha micro-lot from 37-year-old Gelver Cuenca García's four-hectare Finca La Soledad in La Plata, on Huila's southwestern border, at 1,900 m where cherries ripen slowly. Processed semi-washed for an elegant, sweet, refined cup: apricot, stewed apple and stroopwafel.

Apricot · Stewed apple · Stroopwafel

A natural Brazil from Minas Gerais, decaffeinated with the Water EA process; for 2026 the spec was refined with Volcafe for flavour and consistency. Chocolate gâteau, black cherry and brown sugar, great with milk and alt milks.

Chocolate gâteau · Black cherry · Brown sugar

Bismark Gómez's small, shade-grown farm San José in Los Arados, Nueva Segovia, high in northern Nicaragua on the Honduran border, grows its coffee under native and exotic shade trees. A washed Red Catuai and Caturra roasted for espresso. Black: almond and pear; with milk: frangipane and crème pâtissière.

Almond · Pear · Frangipane

Extract's signature summer espresso, a citrusy, tropical three-bean blend. Head Roaster Jonny built it from Rwanda Ruli (a syrupy base with red fruit and texture), Honduras El Matazano (bright tropical fruit with subtle nuttiness) and an anaerobic Colombia Gaitania that adds the boozy "funk". Black: pink grapefruit, mango, cherry jam; with milk: amaretto and black cherry.

Pink grapefruit · Mango · Cherry jam

A low-caffeine medium roast for when you want the full taste with half the kick: half Water EA decaf, the rest natural and washed coffee from Brazil and Colombia. Milk chocolate, fudge brownie and toffee; works as espresso, filter or cafetière.

Milk chocolate · Fudge brownie · Toffee

Extract's limited-edition winter espresso is back, this year from the Iyenga village in southern Tanzania. £1 per kilo goes to Extract's Community Partners in Bristol. Black: damson jam, blackberry and date; with milk: shortbread and molasses.

Damson jam · Blackberry · Date

From Kiambu, in Kenya's central highlands just north of Nairobi, where smallholder farmers deliver to the Githiga Factory. Meticulously washed and sun-dried on raised beds. Black: redcurrant, orange peel and lime; with milk: apple pie and toffee.

Redcurrant · Orange peel · Lime

A certified-organic (Soil Association) medium-dark espresso from the COMSA cooperative in La Paz, Honduras, founded in 2001 and known for its work for people and planet. Dark chocolate, fruit loaf and toffee apple that soften in milk.

Dark chocolate · Fruit loaf · Toffee apple

Original is at the heart of Extract: their take on the perfect house espresso and an easy way into specialty. An exclusive natural Brazil from Minas Gerais with a fully washed, sun-dried Honduras from Lepaterique. Chocolate cake, butterscotch and praline.

Chocolate cake · Butterscotch · Praline

One of Extract's flagship espressos: the classic big, bold, sweet profile. For 2026 the spec was refined with Volcafe into a bespoke natural Brazil blend from Minas Gerais. Belgian chocolate, black cherry and treacle.

Belgian chocolate · Black cherry · Treacle

A washed single-origin filter from the Ayarza cherry mill in Santa Rosa, Guatemala, by the volcanic Laguna de Ayarza and Laguna Azul. Rather than each smallholder processing at home, the mill buys ripe cherry directly and processes centrally, keeping quality tight and paying a premium. Plum, brown sugar and praline.

Plum · Brown sugar · Praline

A bespoke espresso built to shine black yet still feel at home in milk, now sourced sweeter and brighter. It comes from Sol y Café, an organic cooperative high in the mountains of Jaén, northern Peru, whose tiny farms average around 300 plants each. Chocolate fudge, nougat and Bakewell tart.

Chocolate fudge · Nougat · Bakewell tart