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Social Hour Coffee Roasters UK
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Social Hour Specialty Coffee

Drink Only Great Coffee

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12 products

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  • What Specialty Coffee beans are currently in our bags?

    see below

  • Rwanda Inzovu

    Altitude - 1400 - 1600

    Process - Washed

    Location - Inzovu, Southern and Western Rwanda

    Varietal - Red Bourbon

    Inzovu is a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country.

    Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon.

    The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

    Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December

  • Brazil END Cachoeira

    Altitude - 900 - 1000

    Process - Natural

    Location - Boa Esperança, Sul de Minas

    Varietal: Mixed

    Capebe is a leading agricultural cooperative in Brazil, founded in 1963 with a strong focus on coffee

    The cooperative's coffee operations are a cornerstone of its success. Capebe works closely with coffee growers to provide technical support and promote sustainable farming practices. The cooperative offers soil and foliar analysis to help farmers optimize coffee yields while preserving soil health.

    Coffee is carefully harvested, processed, and stored in state-of-the-art facilities to maintain its unique characteristics. Capebe partners with specialty coffee producers to deliver beans with distinct profiles that reflect the diverse microclimates of the region.

    The cooperative also invests in traceability, ensuring that every lot of coffee can be tracked back to its origin. This commitment to transparency and quality makes Capebe a trusted partner for roasters seeking exceptional Brazilian coffee.

    With a legacy built on collaboration, innovation, and a passion for coffee, Capebe remains dedicated to delivering high-quality beans to clients worldwide.

  • Nicaragua Linda Vista

    Altitude -

    Process - Washed

    Location -Linda Vista Coffee Farm

    Varietal: Red Catuai

  • Peru Griselda Rioja

    Altitude - 1978

    Process - Washed

    Location - Perlamayo

    Varietal - Caturra

    Griselda Nimia Rioja Tarrillo is a coffee producer living in Perlamayo, located in the Huabal District of Jaén Province, Cajamarca Region. She manages two farms:

    El Barejon: Located in Perlamayo at an altitude of 1978 metres above sea level, this plot has 2 hectares of coffee in production, mainly growing Caturra and Costa Rica varieties.

    La Piedra: Also in Perlamayo, this plot is situated at an altitude of 1850 metres above sea level and has 2 hectares of coffee in production, focusing on Bourbon and Caturra varieties. Additionally, Griselda has set aside another 3 hectares for future coffee planting in a different area.

    Griselda's coffee processing method involves letting the cherries rest for 24 to 40 hours after harvesting, followed by pulping the cherries and fermenting the beans for approximately 24 hours in bags. After fermentation stops, the beans are washed twice and then dried on beds and tarpaulins for around 30 days.

  • Lala Salama - Guji Decaf

    Process - Sugar cane decaf

    Locations: Abay Teka District

    Varietal - Heirloom

    Sourced from Falcon Specialty Coffee:

    Alemu Adama wet and dry mill station is located in the Sidama Region, specifically within the Bensa Woreda of the Abay Teka district, at an elevation ranging from 1750 to 1950 meters above sea level. The station supplies high-quality washed coffees and employs 5 permanent staff members and 120 temporary workers, thereby contributing to the local economy. Quality and sustainability are key principles at this facility.

    Approximately 350 farmers supply coffee to the station and traceability is maintained by recording each batch as it progresses through production and distribution. The station prioritizes sustainability in environmental and social welfare by training farmers and staff on deforestation, water protection, waste management, and labour policies. Support is also provided to low-income households through health insurance and contributions toward road construction and the enhancement of spring water resources.

    This coffee is decaffeinated with the Sugar Cane process. ensuring preserved flavours and a slightly sweet aftertaste.

  • The process:

    Sugar Cane decaffeination also known as EA, or Ethyl Acetate method, is a process which combines high mountain spring water and EA of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). The natural EA is obtained from a sugar cane-based and is, together with spring water, the only other element which comes into contact with the coffee. 

    First the beans are steamed to open their pores, then they are rinsed with Ethyl Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity.

    The EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.
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