Surrey Hills Coffee
Location: Surrey
Established: 2014
No. of coffees: 8
Chris and Monika's small-batch roastery, nestled in the Surrey Hills since 2014
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.
Their Coffee Range
The espresso blends cover a lot of ground. Holmbury Hill is the one to start with - medium roasted, milk chocolate and nuts, full-bodied but easy on it. Box Hill sits close by, smooth and chocolatey with a classic Italian edge that drinks just as well black as it does with milk. Pitch Hill goes darker and earthier, a proper strong espresso with real presence. Blackheath pushes furthest - bold and rich, with just enough floral lift from the Colombian component to stop it feeling one-note.
Filter is where things open up a little. Cottage Blend is the everyday option - fruity, mild, Scandinavian in spirit, the kind of coffee that works at any hour. Flower Power is brighter and more seasonal, a light roast with fruity and floral character that suits warmer months particularly well. Uganda African Moon is the single-estate standout: a naturally processed coffee from the Rwenzori Mountains with almond, brown sugar and plum running through it - lightly roasted and worth slowing down for.
If caffeine is something you're keeping an eye on, Chris and Monika have thought that through too. Night Flight is a well-made decaf that holds up as espresso or filter, and the 50/50 blend - half decaf, half Brazilian coffee - sits neatly in between for those who want the ritual without the full hit.
More About Surrey Hills Coffee
Chris and Monika came to roasting the long way round - years working with coffee and coffee machines before deciding, in 2014, that the logical next step was to start roasting their own. They set up in Forest Green, got on with it, and by 2019 had moved to their current home in Abinger Hammer, a small village that suits the quiet, considered pace of what they do.
They roast on a 10-kilo drum and a smaller 2-kilo roaster, which keeps things hands-on and lets them move between their core blends, seasonal releases and limited single-estate coffees without losing control of the detail. Their philosophy is straightforward: they don't believe in one 'best' coffee, just different coffees for different people and different moments. That's why they've built a range of seven blends alongside the seasonal and single-origin options - not to overwhelm, but to give you enough choice to find what you actually like and keep coming back to it. They also create bespoke signature coffees for wholesale customers, which tells you something about the trust their clients place in them.
