Meet our Head Roaster: Vladyslav Demonenko
Vladyslav Demonenko is an experienced cupper, Q-grader, two time Ukrainian Coffee in Good Spirits Champion, and placed 2nd in the 2022 World Coffee in Good Spirits Championship. Now he begins a new...
LATEST RELEASES
El Puente, Honduras
A natural process red catuai from Marysobel and Moises' farm in Honduras. Tasting of tropical fruits and melted milk chocolate.
Buenos Aires Geisha, Guatemala
A delicate, floral and elegant Geisha variety from our favourite place on Earth - Huehuetenango, Guatemala.
Riu Ruiru, Kenya
A rare natual process SL28 & SL34 from Kenya. Rich in flavour and reminiscent of blackberry jam.
Fjord at Home
Experience the varying tastes of different coffee origins with our specialised bundles and subscriptions
EXPERT ROASTING
We approach roasting as both a science and art, using various techniques to achieve the best result out of each coffee
EXPERT ROASTING
We approach roasting as both a science and art, using various techniques to achieve the best result out of each coffee
Kenyan Excellence
Forget what you thought you knew about complex coffee, as Karimikui AA will mesmerise with layers of dark fruits
Kenyan Excellence
Forget what you thought you knew about complex coffee, as Karimikui AA will mesmerise with layers of dark fruits
SEEK THE RARE & EXOTIC
At the core of our business and everyone that works at Fjord is the desire to seek out, roast and serve truly unique coffees - coffees that display excellence in terroir, processing or simply clarity of flavour.
FINCA EL SALVADOR
A sweetness reminiscent of caramel and pear, this omni-roast from Ruffatti Batlle's Finca El Salvador is your future breakfast coffee
Recent Blog Posts
Meet the Producers: Hugo Pareja and Flor Lopez
Hugo Pareja and Flor Lopez are a coffee-producing couple based in Incahuasi, in the Cusco Department of Peru. Having shared a unique geisha coffee from this couple during the last few months, we re...
Exploring the different types of heat used in coffee roasting
In this blog post, we explore the main types of heat we use in our coffee roasting approach, including the differences between them and how each enables us to roast consistent, quality coffee beans.