Milk Chocolate, Pear, Caramel
A collaboration between Wogan Coffee and Bristol chef Josh Eggleton, this blend brings together Nicaraguan and Colombian arabicas for big fruit and floral notes, lively acidity and a full body - milk chocolate, pear and caramel along for the ride. Ten per cent of sales goes to Team Canteen, supporting food insecurity projects across Bristol. Good coffee that quietly does some good.
Fruit-forward and full-bodied Bristol coffee
This blend came together with Bristol chef Josh Eggleton - a Michelin-starred figure who's been woven into the city's food scene for years through the Pony & Trap, Root, Salt & Malt and more. The coffee pairs two origins: a Nicaraguan Finca La Bastilla and a Colombian Medellín Excelso, both washed, both arabica, chosen for how well they sit alongside each other in the cup. The result has real presence - big fruit and floral character, a lively acidity and a full body, with milk chocolate, pear and caramel running through it. It works across a wide range of brew methods, from espresso to filter, and holds up well with or without milk.
Ten per cent of every sale goes to Team Canteen, a Bristol-based community interest company that channels support from the local hospitality industry towards food charities and projects tackling food insecurity in the city. It's a cause that clearly sits close to both Wogan and Josh - and it's hard not to feel that the collaboration makes sense on that level as much as any other.
If you're after a coffee with some Bristol character behind it, this one has plenty.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
