Surrey Hills Coffee
Location: Surrey
Established: 2014
No. of coffees: 7
Chris and Monika's small-batch roastery, rooted in the Surrey Hills since 2014
Chris and Monika started Surrey Hills Coffee with a simple conviction: different coffees suit different people, different moods, different mornings. Based in Abinger Hammer, they roast in small batches across a range wide enough to meet you wherever you are - without ever telling you where you ought to be.
Holmbury Hill
Pitch HIll
Blackheath
Box Hill
Cottage Blend
50/50 Half Caf
Night Flight
Their coffee range
The espresso end of the range is where Chris and Monika have put in serious thought. Box Hill is the approachable middle ground - smooth, chocolaty, with a classic Italian touch. Pitch Hill goes a step further: bolder, earthier, full-bodied, built for those who like their espresso to mean business. Holmbury Hill sits somewhere between the two - milk chocolate and nuts, sweet and rounded, with no bitterness to speak of, and comfortable as a filter too. Blackheath takes a different route, pairing dark-roasted Brazilian coffee with a lighter Colombian component for something that manages to be both strong and faintly floral.
Move towards the filter end and the mood shifts. Cottage Blend is a Scandinavian-style medium roast - mild, fruity, easy to like. Flower Power is the lightest and brightest of the lot, a seasonal blend with fruity, floral character designed for warmer months. For those who want something more unusual, Uganda African Moon is a naturally processed single-estate coffee from the Rwenzori Mountains - plum, almond, brown sugar. And if caffeine is a consideration, Night Flight is a medium-roasted decaf that works for both espresso and filter, or there's the 50/50 blend - half decaf, half Brazilian - for a gentler middle ground.
More about Surrey Hills Coffee
Chris and Monika came to roasting the honest way - through years of working with coffee and coffee machines, until the logical next step was to start doing it themselves. They founded Surrey Hills Coffee in 2014, beginning in Forest Green before moving to their current home in Abinger Hammer in 2019. It's a small operation by design: a 10-kilo roaster for the main range, a 2-kilo roaster for smaller batches, and a deliberate focus on getting things right rather than scaling things up.
The range reflects how they think about coffee - not as a hierarchy with one correct answer at the top, but as a broad conversation. Seven core blends cover the full spectrum from bold Italian-style espresso to light Scandinavian filter, with seasonal releases and limited single-estate coffees sitting alongside them for when you fancy something a little different. They also create bespoke signature coffees for wholesale customers, which tells you something about the level of care they bring to the work. The question they get asked most - which coffee is the best? - is the one they enjoy not answering.
