Dark Chocolate, Spice, Sweetness
Baya is a dark-roasted blend with real presence - spicy dark chocolate and a bright natural sweetness that keeps the cup balanced rather than heavy. It's built from organic, Fairtrade Arabica grown by farming co-operatives in Honduras, Peru, and Colombia, and it's picked up awards along the way. Suits espresso lovers who like something with backbone, though it drinks well through any method you prefer.
Bold, spiced, and quietly sweet
Baya is a dark-roasted blend built around depth and balance. Spicy dark chocolate leads the way, but there's a brightness underneath that keeps things from feeling heavy - the kind of cup that rewards you on the first sip and again on the last. It works beautifully as espresso, where the full body and natural sweetness come through clearly, and holds up just as well through a cafetiere or filter.
The blend draws on three farming communities: AMPROCAL in Honduras, where women smallholders grow coffee in the mountains of Santa Bárbara; COOPAFSI in northern Peru, a Fairtrade and organic Arabica co-operative; and ANEI in Colombia's Sierra Nevada de Santa Marta, an indigenous-led co-operative founded to protect both culture and land. Every coffee in the blend is organic, Fairtrade, and specialty-graded - standards Owens has held since they started roasting in Devon in 2010.
Organic farming means the cherries ripen slowly and naturally, and it shows. The sweetness here is clean and earned, with no harshness to speak of. Baya has picked up awards along the way, and it's not hard to see why.
About the Roaster
Owens has been roasting coffee in Ivybridge since 2010, and Lorraine - who came to the craft from a career in biotech - brings a scientist's instinct for precision to every batch. Every coffee they sell is organic, Fairtrade, and independently graded as specialty, a standard they've held from the start. They were the first dedicated organic coffee roaster in the South West, and nothing about that commitment has shifted since.
