Public Coffee Roasters

An elegant, low-acid organic filter coffee: washed Catuaí from the COMSA cooperative in western Honduras, whose smallholders farm with ecological, economic and social standards. Public also developed this coffee as a fresh-brewed product for airlines.

Creamy dark chocolate with a subtle caramel note, elegant, sweet, low acidity

A light, floral organic washed Yirgacheffe with caramel sweetness, gentle fruit and the bergamot and Earl Grey notes typical of the region.

Delicate, floral, caramel sweetness, subtle fruit, bergamot and Earl Grey aromatics

Public's balance of classic and modern espresso: Bourbon from the Utengule Coffee Estate in Tanzania, sun-dried ten days for fruit and hazelnut; shade-grown Bourbon and Caturra from Cobán, Guatemala, for bittersweet chocolate; and a natural Yellow Bourbon from Alta Mogiana for sweetness and body. 100% Arabica.

Dark chocolate with honey and hazelnut notes, semi-sweet, creamy and balanced

A light-roasted modern espresso of washed coffees from Sidamo, Ethiopia (berries, citrus, hazelnut) and Huila, Colombia (citrus and ripe fruit, round body). Cranberry, roasted hazelnut and creamy toffee. 100% Arabica.

Berries and nuts with toffee notes and subtle fruit — cranberry, roasted hazelnut, creamy toffee

A low-acid, strong espresso of washed Huila coffee from Rainforest Alliance smallholders farming one or two hectares, and Indian Monsooned Malabar AA, exposed to monsoon sun, wind and rain until mellow and spicy. Gingerbread, nuts, chocolate and honey. 100% Arabica.

Dark chocolate, honey, nuts and full body, with spiced gingerbread notes

Three coffees: washed, sun-dried Bourbon grown in the shade of Finca Flor del Rosario in Cobán for milk chocolate and round sweetness, a Brazilian natural for depth and body, and a washed Sidamo for berries, citrus and hazelnut. 100% Arabica.

Creamy milk chocolate with a light dark-chocolate-hazelnut note, berry and citrus complexity

A low-acid, full-bodied espresso blend, 70% Arabica and 30% Robusta: washed Catuaí from COMSA, a 2,000-member smallholder association in La Paz, Honduras, farming about 3 ha each with an ecological and social focus; a Brazilian natural for sweetness; and Indian coffee for spice. For portafilter, stovetop and bean-to-cup.

Dark chocolate, nougat and marzipan, creamy sweetness, low acidity, spicy peppery notes

Sumatran Arabica from smallholder families in the Gayo Highlands who commit to protecting the rainforest. Each kilo pays the families a €0.50 premium and gives another €0.50 to the Sumatran Orangutan Conservation Programme, active since 1999. Roasted for espresso.

Pecan nut, sweet orange and star anise

A limited "Special Drop" from Diego Samuel Bermúdez's award-winning Finca El Paraíso in Cauca. Cherries are fermented and washed several times in sealed tanks without oxygen, then dried for an unusually long time in electric dryers Diego designed himself. Public recommend it as pour-over.

Lychee, peach, jasmine tea

From Horst Spitzke, a German who has grown coffee near San Cristóbal Verapaz since 1988 on a 550-hectare rainforest farm with orchids, the national flower Monja Blanca and its own waterfall. Washed and sun-dried Bourbon and Caturra: round and balanced, floral with milk chocolate.

Milk chocolate in a round, full body, floral accents

Caturra and Typica pooled from Rainforest Alliance-certified smallholders farming one or two hectares in Huila. Hand-picked, pulped, fermented, washed and sun-dried on raised beds; round and balanced with dark chocolate and caramel.

Dark chocolate and caramel in a round body

The filter roast of Public's Orang Utan Coffee Project lot from the Gayo Highlands: families earn a €0.50/kg premium for protecting the rainforest, and another €0.50/kg funds the Sumatran Orangutan Conservation Programme.

Pecan nut, sweet orange and star anise; Direct Trade, supports orangutan conservation

An organic Peruvian from Puno, grown in mixed cultivation, decaffeinated as green coffee with pressurised CO2 rather than synthetic chemicals. Drum-roasted in small batches in Hamburg; mild, lightly sweet and nutty with chocolate and caramel.

Chocolate, caramel and nuts, mild, slightly sweet and nutty