TAKARA Gesha — Mechanical Washed

Glass Coffee was founded in London by Carlo, a Brazilian born entrepreneur who built the roastery around a principle of radical transparency in sourcing and pricing. The operation roasts in house at its BoxPark Camden location, developing separate profiles for filter and espresso from single origin lots sourced through direct partnerships with named farmers in Colombia, Panama, Ethiopia, and Ecuador. Each coffee comes with a published breakdown of green bean cost and transport, and customers can trace their cup back to the individual producer through QR codes on the packaging. The range leans toward advanced processing methods including thermal shock fermentation, controlled anaerobic techniques, and barrel aging, with coffees consistently graded at 88 points or above on the SCA scale. Glass keeps its focus narrow, prioritizing traceability and farmer relationships over volume, even when that means added cost and effort in the supply chain.