This natural processed coffee is produced by Walter and Sergio Romero, third generation coffee farmers from Corquin in the Copan department of Honduras. The beans are grown at the El Cerro Negro farm, known for its rich soil and high altitudes. The Romero brothers focus on growing Parainema, a varietal originally created in Honduras known for its unique flavors. They use an organic approach to farming with natural fertilization methods. The coffee features fudgy, chocolatey notes balanced by sweet cherry flavors.
Fire and Flow was started by childhood friends Callum, Charlotte, and Phil in the Cotswolds, near Cirencester. The roastery won a GloucestershireLive Innovation Award in 2021 and placed second in Cotswold Eats' Best Producers awards. They consciously source specialty coffee through ethical partnerships with producers who maintain sustainable practices and fair wages. In 2024 they opened an espresso bar at the roastery, open seven days a week, with food served by The Yolk Folk. The team also provides wholesale partnerships, barista training, and equipment solutions.
