This is the final country-focused edition of The Right Roast Coffee Club, and it felt only right to return to England to close out our three-year journey through Europe’s coffee scene. Before we set our sights on the rest of the world, we’re coming back home to celebrate the incredible coffee on our doorstep—right here in one of the busiest specialty coffee hubs around.

(Bristol, ENGLAND)

We are delighted to once again work with our favorite "dynamic duo," Aga and Jimmy Dimitrov. Sweven Coffee Roasters was founded in 2019 out of a love for coffee that is "born from curiosity, driven by passion." With years of hands-on experience, they craft each roast perfectly and with care, celebrating the people behind every bean. At Sweven, coffee is more than just flavor—it’s about connection, community, and creating special moments that bring people together.

Aga and Jimmy first met the producer Sergio Aranda in 2022, and in Sweven’s view, this advanced natural Sidra lot is Sergio’s most complete expression—one that aligns closely with their own love for the varietal. To us, it’s a uniquely vibrant cup, full of candy notes in surprising ways. Chewy, complex, and lively... it’s a wonderfully original coffee that we have never quite tasted before!

(Hayle, CORNWALL)

Founded in 2026 by lifelong friends Geo Patrik and Cristian Vergara, Caretta Coffee Roasters is based in the Cornish port town of Hayle. Although the roastery itself launched this year, Caretta began as a specialty coffee blog in 2024—an online resource for home brewing that grew to 30,000 monthly readers. Built on the idea that coffee is “a story, an experience,” their approach is rooted in purpose and passion.

Our first discovery roaster comes out swinging with a Panama natural that’s an absolute belter. It’s rare for Panama coffee to come our way due to its high prices, so this one is a great treasure! Bursting with papaya, guava, tangerine, and much more, it’s a full-on fruit bomb with lots of depth and character. A great introduction to one of the country’s newest roasters.

Cuatro Caminos Farm is part of the Cuatro Caminos Coffee Estates – an agricultural cooperative that owns and operates nearly a dozen farms in the Boquete area. This 3.3-hectare farm is at an average altitude of 1,350 m.a.s.l. and has around 13,500 trees. The farm produces caturra and catuai varietals. Also located on this farm is the main nursery which can have up to 100,000 saplings at any one time, an on-site coffee quality testing laboratory and state-of-the-art processing plant.

Using the traditional natural processing method which has been used for thousands of years, the coffee cherry is passively dried before removing all its fruity layers of skin and pulp, which leads to a more fruity or fermented flavour profile. Once dried, the layers are then removed.

(London, ENGLAND)

Killbean Coffee Roasters began in late 2024 with a friendly ambition to bring unique, hard-to-find coffees to more people. Founded by Chinese-born Yanyi, the team combines hands-on expertise with curiosity and care at every stage. As they grow through roasting and competitions, their mission has reamianed clear: “KillBean began because we wanted to share the kind of coffee we loved, coffee that was still rare in the EU and Western markets,” including pioneering specialty-grade Chinese coffee in the UK.

Our pick from our second discovery roaster is another Ethiopian coffee and it’s from the same producer as last month’s incredible washed Alo from Datura, now in a stunning natural process. Expect a clean, juicy cup bursting with lychee, peach, and soft berry sweetness. The Faficho lot delivers balanced fruit, gentle acidity, and a long, creamy, seriously satisfying finish.

For years, former university teacher and electrical engineer Tamiru worked in coffee, witnessing firsthand the challenges of an industry where quality was often overlooked and producers were struggling. In 2020, when Ethiopia held its first-ever Cup of Excellence (CoE) competition a revelation that proved exceptional coffee could be celebrated and rewarded. Together with his wife, Messi, Tamiru set out a mission to prove that Sidama’s finest coffees could stand among the world’s best and in 2021, their very first submission won Ethiopia’s Cup of Excellence.

The Faficho lot undergoes a natural process, allowing the sugars to concentrate during slow maturation. This results in a vibrant, juice-forward profile with a sophisticated balance of garden fruit and berry sweetness.

(London, ENGLAND)

Notting Hill-based Lift Coffee Roasters takes a thoughtful, approachable view of specialty coffee, guided by the idea that “great coffee should feel familiar—until you pay attention.” With a focus on intention, they carefully source washed and natural coffees that “reveal, not replace,” allowing each cup’s natural character to shine. Through gentle, precise roasting, they aim to highlight balance, clarity, and flavour—creating coffees that feel easy to enjoy and worth coming back to.

Our third discovery this month, Lift Coffee brings us a washed Kenya with a twist. Not your typical cup, this one leans dry, with bold blackcurrant up front and a burst of lively citrus stealing the spotlight. Caramel hums quietly in the background. It’s distinctive, unexpected, and refreshingly original for a Kenyan coffee.

KJ Kinya Farm is situated in Komothai Ward, Githunguri Sub-County, Kiambu County, Kenya.
The farm comprises three parcels of land located at elevations ranging from 1,805 to 1,890 metres above sea level, within the renowned highland coffee-growing belt of Central Kenya. The farm is family-owned and managed by Mr. John Kinyanjui and family.
It covers approximately 30 acres, under which about 17,000 coffee trees are cultivated.

Coffee cherry is selectively hand-picked at peak ripeness. Pulped the same day, fermented overnight, washed, soaked, and then placed on raised drying tables. Cherries and dried under sun for about 30 days before they are delivered to a dry mill for hulling and grading. Parchment is dried to 10.0–10.5% moisture content.