Spaceboy Coffee

Hey I’m off to Italy for a week from Friday to do this kind of thing lmk if you need beans before 5pm Thursday (30th) and I’ll get em in the post before I scoot, failing that all orders will be processed Monday 10th June hope that’s cool 🏝️🇮🇹 ok time to go roast my tiny untanned butt off

Ok, as promised, here’s something to kick ur summer off in the correct manner.

This coffee sits well and truly at the juicy end of the geisha flavour scale™️(not an official scale but should be). Tasting of RIPE nectarine 🍑 strawberry coulis 🍓 with delicate lemongrass in the finish 🌿

Managed to dig this one out from the depths of the internet 🕳️

Circa 2016 Allan Hartmann and his family came over to visit when I was working there as a roaster. My very first cupping at Clifton was that year’s taste of Panama, and Allan’s coffees were the standouts, so it was a real treat to pick the brains of the man himself. 👑

When the opportunity came up to purchase one of his lots this year (the natural Typica) i jumped at it. I know a lot of you have been enjoying it so far, there are only a few kgs remaining, hit the link to taste for yourself

Cameos from of and .real.timnurse 📸

Papped at Cheltenham: c🙃urrently serving Juan David and Keramo on filter and Odyssey 2.0 on spro ☕️

Stop through if you’re local

(The 🙃 was an accident but I was into it)

May the sun shine down on your tubs this weekend xox 👼

The Catiope variety is fairly unusual, a cross between Colombian Caturra and Ethiopian heirloom varieties “Ca(turra)-(E)tiope”, it’s generally known not only for its big-boy bean size but also it’s ability to deliver some mega fruity flavours right to your mouth without even breaking a sweat.

This lot comes from the award-winning producer, Juan David Gallego It was grown at 1900 masl which is great altitude training in case it decides to one day compete in ultra-marathons.

These chezzers (thats street talk for cherries believe it or not) were fully washed and sun dried, resulting is a sweet, vibrant cup. Expect flavours of raspberry white chocolate, caramel and a crisp apple finish.

Available now on the web store
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Ah hello, I didn’t see you there, you caught me in the middle of my cello recital. Well whilst you’re here I may as well tell you a little about the new coffee that just went live on the Spaceboy website. 🎻

It is a naturally processed lot from Panama of the Typica varietal. Typica originates from Ethiopia, is sought after for its high cup score, but about as fiddly to cultivate as Mozart’s Sinfonia Concertante is to bow. But who better to do so than legendary producer Allan Hartmann?

Allan is very much the Brahms of coffee producers, known for his meticulous approach to cultivating and processing, and oh boy that shows in this coffee.

Expect a complex and velvety cup of red fruits, over an indulgent dark chocolate body, with a note of rose to finish. Dee-light-ful. 🍇🍒🌹🍫

Ok BS aside, this coffee v good, on site now.

REMEMBER use code ‘VERYGOODFRIDAY’ for 15% off all week!

Another week another fresh coffee (probably my favourite coffee at the moment): Say hello to Fazenda Pântano, a washed lot from the Cerrado region, Minas Gerais, Brazil.

The Pântano region of Cerrado is a plateau with a microclimate perfect for coffee production. The high altitude (1100m) and cooler temperatures here lead to slooow cherry maturation 👵🏻🍒 , higher sugar concentration (Brix)🧱 and a more complex cup profile.

I’m drinking it right now and well, heck, its tasting of plum and praline with a refreshing white grape finish. I need to start finding more washed Brazilian coffees to buy in the future.

Available now on the web store
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March is a bit of a between-season for Ethiopian coffee, but lucky for you I planned ahead this year, securing two of my favourite Ethiopian lots last Autumn.

The first of those two, Bombe natural, was basically out of the door as soon as it arrived, and I fear that Keramo might do the same, so don’t snooze on this coffee.

As you may have noticed I like my naturals super clean and this is no exception, it’s a bag of heady florals on a jammy black jelly-baby backdrop, what’s not to love?

Now available on the web store
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Odyssey v2 has landed 🛬

Those of you who frequent or will already be familiar with our Odyssey blend (N.B. think 2001 a space, rather than Homer’s).

Odyssey v1.0 began as a means to start exploring the ideal qualities I look for in a perfect shot of espresso, and Odyssey v2 is a realisation of this search.

The naturally processed Brazil provides a comforting chocolately base for the sweet cherry notes of the natural Burundi, which is topped off with a subtle crisp acidity provided by the washed Colombian.

The result is black forest gateau in a mug, sweet & round with a thick crema, works perfectly by itself or with milk. Espresso heads rejoice!

🍒🍩🥮🍏

Only £9.35 / 250g

Available on the web store now

Sneek peek of some things to come. Feat CATiope 🐱 ah yes very on the nose I like it

Here’s something Juicy to kick off the new year

Located just 1.5 hours outside Nairobi on the rich, fertile soils of mt. Kenya, Gakuyu-ini factory is renowned for producing some of the highest quality coffees in Kenya.

The AA and PB lots were both incredibly vibrant this year, but I decided to go with the PB. For me peaberry coffees are synonymous with intense & vibrant flavours (perhaps because of the seeds’ high density?) who knows, who cares. It’s tasty as he

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Hey I’ve decided to shut up shop at the end of this week and heading off to visit family for the holidays. 🌲

The last few months have been HUGE for Spaceboy, I’ve been worked off my feet, it’s been GREAT thank you so much to everyone who ordered a bag of coffee this year. ☕️

All orders placed before midnight tomorrow (Thursday 14th) will be roasted and with you for Xmas, any orders placed after that will be shipped on Friday 29th Dec. This will give me chance to clear the backlog of orders by the end of the week and head home for some quality family time!

See you on the flippity flip slurpy friends 🎁

Wilton Benitez Yeast Inoculated Orange Pacamara - now available on the web store 🍑🍯🌸🍬

In the coffee world, Wilton Benitez is a name that needs no introduction. Wilton has spent a lifetime learning the fermentation processes involved in other food production such as wine, beer, cheese and meat, and carefully applying them to coffee.

This Orange Pacamara is first fermented for 52 hours using Saccharomyces pastorianus, better known as the yeast involved in lager production. This is followed by a second, anaerobic fermentation phase for a further 42 hours. Finally, a thermal shock approach is used in order to seal in the secondary flavours developed during fermentation, this is accomplished by washing the cherries twice, with water at 40 degrees C followed immediately by water at 12 degrees C.

Wilton’s specific fermentation recipes make his coffees truly unique, and this coffee no exception. First sip is juicy tinned peach syrup, followed by an incredibly complex, subtly herbaceous physalis note, and finishing with a long sweet aftertaste reminiscent of rhubarb and custard sweets A very special coffee indeed!

When I’m choosing a new Ethiopian lot to purchase I always taste blind, pick the standouts, then have a peek to see what’s what. Aaaand almost every time my favourites are from the Bombe washing station via

This particular lot is a shade-dried natural, whereby a mesh shade canopy is used to encourage a slower, more gentle drying period, extending the process to ~25 days.

The result is an incredibly complex and exceptionally clean coffee, tasting like raspberry, parma violets, papaya, cacao, which a long lactic finish, hell yea

🍭🥭🍓🍫

Available now on our web store

Been using these empty wine boxes for posting out larger orders lately. They’re a perfect size and really sturdy, but I can’t help but feel sympathy for the poor coffee shop owners who think for a sec that someone has gifted them a case of champagne🍾

Thanks to my local for keeping me stocked with boxes and helping to reduce waste, (and for being so patient when I overstay my welcome at the tasting counter).

Here’s something fresh from the foothills of the Agua volcano, and somehow, after 2 years, our first honey-processed coffee?? 🍯

Finca Medina is pretty special coffee farm, marrying traditional hand-harvesting techniques with hi-tech electronic colour sorters, as well as being one of the few farms in Guatemala to process natural and honey lots using raised African beds.

This coffee has heaps of plum and a clean citric acidity, as is characteristic of the highest quality Antigua coffees. All this is set on top of a sticky toffee pudding sweetness. V moreish indeed.

Sourced via

Available now on the web store

2 new coffees just hit the web store:

First up we have a naturally processed red bourbon from , Burundi. This one is producing some mega sweet honey, golden syrup, stewed apple brews. Also working beautifully as espresso, where it’s cherry character shines through. 🍒 🍯 🍎 🥘

Next is a delicious fresh Natural Brazilian from Corrego Bonito.

Corrego Bonito is a tiny operation by Brazilian standards (just 35 hectares). Unlike other Brazilian coffee farms harvesting here takes place by hand & lightweight handheld machinery by a well-trained team of just 8 pickers. The attention to detail at the harvest stage, coupled with Corrego Bonito’s altitude high in the Illicinea Hills leads to an immaculately clean and tasty cup.

Tasting like choc, hazelnut with a distinct dark berry thing oooh 🍫🌰🍇

Spaceboy X

Spotted at their store in Soho

Wilton Benitez Koji Geisha - as promised, now available on the web store 🥤🍑🍍🥭

Koji fermentation takes the same fungus used to produce popular Japanese cuisines, such as miso & soy sauce. When applied to coffee the koji breaks down sugar starch, essentially making the most of all the natural sugars available in each coffee seed.

For coffee, Koji was originally developed in order to improve the cup score of lower grade beans. Here however, Wilton Benitez is showing us what happens when it’s applied to an already high grade, geisha varietal.

First sip is Fanta Fruit Twist, with a syrupy sweet tinned peach body, and long clean finish - a very special coffee indeed!

Made it up Arthur’s seat this morning in time to catch this cloud inversion, what a treat

Spot of blend creation this morning. Can’t wait to release this one - tasting like cherry and chocolate gateau 🍒

Just dropped some fresh beans down to ☕️

They’re currently serving the very last of our Basha Bekele natural in their guest hopper. - There are still a few bags left on our web store so don’t snoooze on this awesome coffee

Coffee tour of Bristol is in full swing, second stop, for a cupping

Me and Cat used to work together at Clifton coffee, but now she’s running her own Roastery/café and generally being one of the busiest people I know. Her catchphrase: “this is Radical Roasters baby“, which is another way of saying anything goes.

It was great to finally meet Kit who happened to stop by and join the cupping too

Where my anaerobic heads at?!

This screamer from Inmaculada Fallows Farm just hit the website. Tasting BIG and totally palate-saturating whilst remaining clean as hekk

Notes of Gooseberry, flambé pineapple & blackcurrant
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This big boy just hit the website: Inmaculada anaerobic natural Castillo💥

The team at Inmaculada are renowned for producing some of the finest coffees in Colombia, their meticulous approach to anaerobic processing leads to bold yet elegant fruit-forward flavours, which this particular coffee demonstates superbly.

When I first tasted this coffee I made the mistake of putting it first on the cupping table, and yeah safe to say I had to re-cup all the other coffees after it obliterated my palate (in the best way, if I’m not being clear)

Go grab a bag, +1 for a good pal
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Pha Yar Gyi Kone is a village in the southern Shan state of Myanmar. This part of the country is renowned for its naturally processed coffees, largely due to its climate which tends to be hot and very dry during the harvest season - this facilitates extremely controlled drying conditions for coffee cherries. ☀️ 🍒

Speciality coffee has been produced in Myanmar for just 7 years, and the 200 households which make up the Pha Yar Gyi Kone village have been sharing the associated benefits with the community, donating a share of last years profit to the help improve the local school. 🏫

This coffee showcases my favourite characteristics of coffee from Myanmar: cleeean, fruity, balanced and v silky.

Plus, 20% off for the first week 💰📉

PHEW well that’s the last important bit of business signed off after a week of big business deals and intercontinental meetings TGIF am I right????????????

NEW MICROLOT: I’d been looking to get my paws on something from producer Jairo Arcila for a while and this washed Tabi hits all the bases.

Expect a delightfully refreshing plum & apple acidity backed up with bags of baking spice complexity - for me this is pretty much the ultimate breakfast coffee. 🥞

This microlot is 100% Tabi - a fairly new varietal resulting from a cross between the Timor Hybrid, Bourbon and Typica. Following a careful selective picking process, the cherries were floated and hand-sorted. Cherries were then exposed to 30 hours of underwater fermentation before being gently washed and dried in temperature controlled conditions to achieve ideal moisture content.

Head 2 the website for a browse

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If I haven’t been able to convince you to try our latest Ethiopian offering, Hamasho Dry Fermentation, then maybe this customer can??