This coffee is sourced from the Beloya washing station in the Kochere district of Ethiopia. Grown at altitudes between 1699 and 1719 meters in iron-rich soils, this lot features a blend of Dega, Kudhume, and Wolisho heirloom varieties. It is a washed coffee processed by smallholder farmers using traditional methods. The flavor profile is delicate and clean, characterized by notes of tinned peaches, chamomile, and floral sweetness. It is suitable for both filter brewing and espresso.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
