Dark chocolate, Floral, Earthy
Blackheath is a dark, full-bodied blend built around Brazilian coffee, with a Colombian component adding just enough floral lift to stop it being one-note. Roasted by Chris and Monika in the Surrey Hills, it has real presence - suited to any brewing method and made for those who like their cup to mean business.
Dark, full-bodied, with floral depth
Blackheath is built around dark roasted Brazilian coffee - that's where the body and strength come from - with a Colombian component roasted a little lighter to round things out and add a quiet floral note at the edges. It's a bold, full-on blend with real presence in the cup, the kind that holds its own whether you're pulling a straight espresso or brewing a long filter on a slow morning.
Chris and Monika roast this one on their 10-kilo drum in Abinger Hammer, keeping a close eye on the detail even as the roast pushes into darker territory. The Colombian element stops it going one-dimensional, giving the blend a character that stays interesting across a few sips. All 100% Arabica, and the exact composition shifts slightly with the seasons as they work with what's available and at its best.
It suits any brewing method, and works well with milk if that's your preference - though it's confident enough to drink black.
About the Roaster
Founded in 2014 by Chris and Monika, Surrey Hills Coffee has been quietly doing things their own way - hand roasting specialty-grade coffee in the village of Abinger Hammer, deep in the Surrey Hills. They're not chasing trends; they're building a range that gives you something to come back to, whatever your taste or mood.
