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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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14 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

    Sourced from Falcon Specialty Coffee:

    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

  • Ethiopian Chelbesa

    Altitude - 1900-2200

    Process: Natural

    Location: Gedeb, Yirgachefe

    Variety: 74110, 741112

    Sourced from Falcon Specialty Coffee:

    The Natural Yirgacheffee Chelbesa comes from the renowned coffee-growing area of Worka Chelbesa, located in the Gedeb
    district of Ethiopia.

    This region is characterized by its dense, semi-forest vegetation, including
    shade-grown coffee trees and false banana plants, creating ideal agroecological conditions for high-quality coffee production.

    In 2019, SNAP Specialty Coffee established a wet mill in the small hamlet of Danche within Chelbesa Village, designed to exclusively process red cherries from nearby farmers. The ceramic fermentation tanks at the wet
    mill enhance the clarity of the coffee by retaining heat, which accelerates fermentation. The processing involves 72 hours of wet fermentation, one hour of soaking, and drying on raised beds for 12
    days.

    Grown at altitudes between 1,950 and 2,200 meters, the coffee is produced by 763 contributing farmers and harvested between November and January. It is processed using various methods, including fully washed, natural, anaerobic washed, and anaerobic natural, ensuring a wide range of flavor
    profiles.

  • Nicaragua Linda Vista

    Altitude - 1220 -1252

    Process - Washed

    Location - Linda Vista Coffee Farm

    Varietal - Red Catuai

    Sourced from Falcon Specialty Coffee:

    Linda Vista, is sourced from Finca Santa Isabel and Finca Mirjam.

    Finca Santa Isabel has been in the same family for more than seventy years, while Finca Mirjam was purchased in 2025 by a producer with extensive experience in speciality coffee who also owns three additional farms and is a co-owner of the dry mill Cafetos de Segovia. Mirjam covers 18 hectares, yielded 200 quintals of green coffee in the latest harvest and employs twelve permanent staff.

    Both farms cultivate Caturra, Catuai, Parainema and Catimore under full shade provided by Inga, native forest species, búcaro, plantains and fruit trees; they apply low-impact synthetic fertilisers, composted coffee pulp and organic foliar feeds, alongside formative pruning and shade regulation. All coffee is shade-grown with 30 – 50 per cent canopy cover, and Santa Isabel conserves a separate 15-hectare stand of virgin forest.

    At Santa Isabel, ripe cherries are sorted, floated and rested for about 18 hours before depulping, then fermented in tanks for 24 – 36 hours, washed and dispatched to the dry mill. Mirjam sends its cherries to the wet mill at Finca Bethania. After wet processing, all parchment is delivered to Cafetos de Segovia for storage, dry milling, marketing and export.

    The Bethania mill minimises water use and treats effluent in oxidation ponds, a system also installed on Santa Isabel.

  • Peru Griselda Rioja

    Altitude - 1978

    Process - Washed

    Location - Perlamayo

    Varietal - Caturra

    Sourced from Falcon Specialty Coffee:

    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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