Scotland may be a small country, but it boasts a big heart and an immense love for specialty coffee. Each visit never fails to amaze us with the wealth of talent concentrated in this vibrant place. This time, we return to some of our favourite roasters, each generously offering us a true coffee gem. What a fantastic way to kick off 2026 in true Scottish style!

(Edinburgh, SCOTLAND)

Module is an Edinburgh-based small-batch roastery that grew out of Lowdown, the city’s well-loved modern coffee shop founded in 2016. The focus stays on limited drops, quality, and sustainability, with fully recyclable packaging and repurposed papers throughout. Every coffee is treated as a flavour study, shaped by hands-on craft and close quality control. Launched in 2025, Module continues to share its journey — one clean, expressive box at a time.

For our second collaboration with Module, we are getting a competition-level coffee grown by Edinson Argote in Colombia. This Ombligon lot is processed using an anaerobic natural method, creating a bright, tropical cup with notes of dark rum, pineapple, and passion fruit. It’s always exciting to work with Module — and getting our hands on one of their competition coffees makes it even more special.

(Glasgow, SCOTLAND)

Zennor Coffee Roasters is a Glasgow-based specialty roastery and café started in 2021 by Sophie and Kieran, who brought a bit of Berlin coffee know-how to Scotland. They focus on small, high-quality micro-lots and seasonal beans, roasting each one to highlight bright, clean flavours. Their cafés on Duke Street and the new Langside Road in Southside serve an exceptional range of coffees alongside house-baked treats, and the Langside Road location has just been nominated to be included within the world’s top 100 coffee shops.

We always love working with Zennor, and this time we went with a stunning Costa Rica processed in a unique way by the producer himself, called the ‘777 Anaerobic Natural’. The cup has an unexpected harmony of sweet and umami—a rich base under a light, delicate layer. The sweetness is vibrant and upfront, while the supporting depth stays surprisingly gentle. Truly delicious!

Micro-Beneficio La Chumeca is a family company dedicated to the production of specialty coffee, managed by Martín Ureña. Mr. Ureña belongs to the fourth generation that has worked in the coffee industry. La Chumeca was created in 2014, and their ideology is to produce and process coffee with the highest quality standards and in an eco-friendly manner with the environment. They are located in San Pablo de León Cortés, part of the Tarrazú zone in Costa Rica.

Their current project aims to understand the differences in cherry color. Capulinero and 777 are proprietary processes involving a mix of aerobic and anaerobic fermentations, where each one presents differences in the bean’s density, taste, body, fragrance, etc.

(Glasgow, SCOTLAND)

Parallel Coffee Roasters, based in Glasgow, was started by a group of coffee lovers with a mission to bring standout beans and flavours to Scotland. They focus on small, seasonal lots from around the world, roasting lightly to let the natural character shine—whether it’s a bright Colombian microlot or a fruity Indonesian coffee. Their beans drop regularly online and in local cafés, and fans know to grab them fast!

It’s hard to say no to anything from Parallel, and this time was no different. We went with ‘La Flores,’ a washed thermal shock coffee pink bourbon from Colombia. It’s a sticky-sweet delight without being over the top, perfectly balanced, with peach and eucalyptus notes that hit right away. This coffee has a sophisticated, herb-like character with hints of malt—overall, a truly classy cup.

Finca Las Flores was founded over 30 years ago by Edilberto Vergara and Nubia Ayure, starting with 16 hectares dedicated to coffee cultivation. After Nubia’s passing in 2012, their sons, Johan and Diego, took over the farm, bringing innovation to the cultivation and processing of specialty coffee. Today, the farm produces a variety of high-quality coffees, including Tabi, Red Bourbon, Java, Maracaturra, Pink Bourbon, Gesha, and Caturra, Chiroso.

Diego manages production, fermentation, and drying, ensuring consistent quality and positioning Finca Las Flores as a benchmark for excellence in specialty coffee.

(Edinburgh, SCOTLAND)

Fortitude Coffee Roasters started out in Edinburgh in 2014 with Helen Coburn and Matt Carroll at the helm. What began as a small specialty café quickly grew into a full-on roastery by 2016, allowing them to take full control over flavour and quality. They now roast seasonal, traceable single-origin beans in small batches and serve them across their Edinburgh cafés. With a focus on tasty, balanced coffee and a friendly, community vibe, Fortitude has become a key part of the city’s coffee scene.

For Fortitude’s return to the Coffee Club since the July 2022 edition, we went for an Ethiopian anoxic natural. The flavors—apricot, wine gums, and fruit syrup—are exactly as promised and beautifully balanced. Right from the first sip, there’s a long wine gum streak. It’s complex without feeling crowded, a really creative coffee, and definitely not your typical Ethiopian natural!

This lot comes from the Kercha processing station in Ethiopia’s Guji region. Guji, named after a tribe of the Oromo people, lies in the country’s south and is known for its rich, fruit-forward coffees.

This lot underwent an extended anoxic fermentation: ripe cherries are placed in stainless steel tanks filled with water and sealed to create an oxygen-free environment. The temperature inside the tanks is carefully monitored throughout, and after 4–5 days the cherries are removed and laid out to dry on raised beds for up to 18 days. The station refers to this method as the “Wine Process,” a technique they adopted from the winemaking world.