Roasteries / Workshop Coffee
Workshop Coffee
London, United Kingdom
Founded in 2011 by James Dickson, one of London's early third-wave coffee roasters, with first cafes in Clerkenwell and Marylebone. Workshop later scaled back its hospitality footprint to focus on wholesale, roasting and coffee education, and now roasts at its own facility in Bethnal Green. In February 2026 it reopened to the public with a flagship Cafe & Academy in Belgravia, pairing a coffee and wine bar with a downstairs SCA training academy.
21
coffees
United Kingdom
base
Location
Workshop Cafe & Academy - Belgravia
22 Eccleston Street, Belgravia, London SW1W 9LT, United KingdomMon-Fri: 07:00-21:00 · Sat-Sun: 09:00-21:00
Coffees
21 coffees
Workshop's house espresso blend, combining Gitesi station Rwanda with smallholder Nicaraguan lots. Great balance with classic coffee characteristics and a sweet, clean finish. Medium roast, suited to all brew methods. Source: workshopcoffee.com
Dark chocolate · Maple · Raisin
A reserve outturn from 179 smallholders in remote Bulaago on Mount Elgon, near the Kenyan border, via the Zukuka Bora ("Wake up the best!") co-operative set up by the NGO JENGA. Families keep 20-200 trees on volcanic soils at 1,700-2,000 m. SL14 and SL28, roasted for espresso: citrus-like fruit and silky sweetness.
Quince, Honeyed, Fresh pine
Organically grown Bourbon, Typica and Pache from members of Valle Inca in Cusco, hand harvested, fully washed and dried on raised beds. Sweet and balanced with an elegant finish, roasted for every brew method.
Stone fruit, Butterscotch
The first of Workshop's new-harvest Ethiopians and a staff favourite: organically grown Wolisho, Dega and Kurume from about 600 smallholders around the Danche station in Chelbesa, wet fermented 72 hours and dried on raised beds. Incredibly floral and potent. Roasted for filter.
White wine, Lime blossom, Zesty
Sourced from around 24 small-scale Huila producers via exporter Caravela's PECA educational program. A sweet, vibrant cup with a silky body, suited to all brew methods. Workshop funds a 'Shading Farms' tree-planting initiative on these farms. Source: workshopcoffee.com
Caramelised sugars · Marzipan · Warm berries
A house coffee from smallholders in Jalapa, in the Nueva Segovia highlands: complex and characterful with rich chocolatey depth and layered sweetness.
Plum, Fudge, Chocolate biscuit
A vibrant Kenyan AB lot from the Gakuyu-ini washing station, run by the ~1,200-member Thirikwa Farmers' Co-operative Society. Praised for its poise, intensity and clarity. Source: workshopcoffee.com
Tangy · Raspberry · Whitecurrants
Red Bourbon from the thousands of smallholders in the hills around Izuba in Kayanza: hand sorted and floated, wet fermented 12 hours, fully washed and dried on raised beds. A clean, sweet, fruit-forward espresso with depth.
Satsuma, Violets, Dark sugars
A limited single-varietal Geisha release from Eduardo Anacona's Finca La Colorada, sourced via Caravela. The native microbiome breaks down the mucilage layer before washing, giving fruity clarity without over-fermented flavours. Source: workshopcoffee.com
Pink lemonade · Floral · Sweet cherry
A decaf combining lots from seven farmers in La Plata. Sugar-cane-derived solvent and spring water reduce caffeine to under 0.1%. Creamy and balanced, with currants, prunes, dark chocolate and roasted almonds. Source: workshopcoffee.com
Currants · Dark chocolate · Roasted almonds
A seasonally refreshed blend — 50% washed Bourbon from Manuel Patilla Carrasco's farm in Peru, 50% Ethiopian varieties from Raro Boda washing station. Nitrogen-flushed for freshness, roasted for all brew methods. Source: workshopcoffee.com
Baking spice · Toffee · Jammy forest fruits
Organically grown field varieties from several SNAP Coffee washing stations, fully washed and dried on raised beds. Dark berries, warming cardamom and elegant florals, roasted for espresso and filter alike.
Dark berries, Cardamom, Floral
A limited-release Pink Bourbon from young producer Maidy Bocanegra's Finca Los Limones in Bruselas, Pitalito. Hand-picked, rested 24 hours in cherry, depulped, dry fermented 24-48 hours, fully washed and slowly dried on mesh in a solar tent.
Lime curd, Blackcurrant, Cane sugar
Red Bourbon from 1,326 smallholders around Migoti Hill in Rubanda, hand sorted, depulped, dry fermented 10-12 hours, fully washed and slowly dried on raised beds. Complex fruit with a clean, structured finish. Roasted for filter.
Redcurrant, Cacao butter, Soft spice
A house blend of seasonally refreshed lots from Workshop's most established producer relationships, currently Chapada Diamantina in Brazil and washed JARC cultivars and landraces from the Riripa wet mill in Oromia.
Molasses, Cola, Roasted walnut
Workshop's half-caff for productive afternoons and restful evenings: washed Huila coffee from small-scale producers, half of it decaffeinated with the sugar-cane ethyl acetate method.
Roasted almond, Sweet raspberry, Milk chocolate
A juicy filter blend: brown sugar and soft apple from Pitalito, Colombia with citrus, silky sweetness and fresh aromatics from Sisiyi, Uganda. Around 200 smallholders, all fully washed and slowly dried.
Orchard fruit, Juicy, Light caramel
