Arise® is specialist in coffee making in London, our coffee is superior. This is what our customers and comments tell us. We are committed to sourcing, roasting, grinding, brewing our coffee. Each step is essential in defining what the coffee will taste like.
Sourcing: We source from the world, selecting Arabic grade one bean, and make sure we purchase the best coffee beans.
Roasting: We roast quality coffee by traditional artisan methods in small batches with low temperature so that each coffee varietal can be individually treated to raise its own unique flavour characteristics.
Grinding: As several different grind levels will give a distinct aroma and flavour of coffee, we grind coffee beans just before brewing.
Brewing: We pay special attention to every moment in the process to achieve the best final product of our coffee.
We take great pride in serving our house signature blend and honestly believe that our customers' every experience should be remarkable. We roast coffee by hands and deliver it at peak freshness! Every blend and single-origin coffee we roast is hand-crafted crafted with the best tasting.
Ethiopia. Yirgacheffe. Beloya.
Honeysuckle, elderflower and rose lead the way in this delicately floral coffee, with fruit structure coming from blackberry, orange, and passionfruit
Altitude. 1699 - 1719m
Harvest. November - February
Flavour. Blackberry, Elderflower, Floral, Honeysuckle, Orange, Rose
SCA score. 87.25
Varietal. Dega, Kudhume, Wolisho
Guatemala Pena Roja
Gentle florals of pea and honeysuckle backed up with peach and melon add layers to the expected toffee and milk chocolate.
SCA score 85.25
Washed Bourbon, Catuai, Caturra, San Ramon
1400 - 1700m
Colombia Pico de Aguila
Apple Caramel Chocolate, Orange
Process Fully Washed
Harvest October-DecemberSCA score 84.25
Varietal Colombia, Caturra, Typica
Altitude 1500-1850 metres above sea level
Kenya AA Acacias
Absolutely classic ‘Brazil’ flavours; chocolate, caramel, nuts.
SMC - Comercial e Exportadora de Café S/A
950 - 1200m
May - August
October - September
Caramel, Chocolate, Creamy, Nutty, Sweet
Bourbon, Catuai, Mundo Novo, Various
House Swiss Water Decaf Blend
60% Guatemela SHB
40% Ethiopia Sidamo
Custard Cream biscuits, combining with caramel and chocolate, a pleasant background of forest fruits.
Producer Swiss Water Decaf
Process Natural, Swiss Water Decaf
Altitude 1600 - 1900m
Altitude 1100 -1600m
Harvest November – January
Harvest November - March
Flavour Caramel, Chocolate, Nutty Chocolate,
Creamy, Forest Fruits, Lime
SCA score 82
Varietal Heirloom Caturra, Pache, Typical
Caramel, Black tea, bergamot, candyfloss
Origin Costa Rica Hermosa
Process Washed and Honey
Flavour Candyfloss, Black Tea, Caramel, Peach
SCA score 85
Varietal Catuai, Caturra
Altitude 1500-1800 metres above sea level
El Salvador San Ernesto
Caramel, Dark chocolate, Maple syrup, Toffee
Producer Urrutia's Estate Coffee S.A. de C.V.
SCA score 82.5 Process Washed
Varietal. Bourbon, Pacas
Certification Rainforest Alliance
£ 6.00/ 250g
Rwanda KCRS Womens’ Cooperative
Our interpretation of the 'Jewels of Rwanda'. A startlingly good washed coffee from a relative newcomer. The all-female KCRS co-operative was established with the help of Jacquie from Kinini who has also assisted with training best practice farming methods -- some years later these women are now expert coffee farmers... and we think this is a very good example of premium washed Rwanda with easy to identify red-currants over chocolate.
Chocolate, rosehip, gooseberry, black tea, grapes. Syrupy, clean, crisp.
1800 - 2500m
March - July
Black tea, Chocolate, Gooseberry, Grapes, Rose