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The Hoxton - Bean & Gone

The Hoxton - Bean & Gone
Flavour profiles

Red Berry, Milk Chocolate, Pecan

Regular price £55.00 55.00

Farm information
The Mierisch Family & 27 Producers
Comayagua & Tolima
Red Catuaí & Caturra
1,600 – 2,000 & 1,610 masl

We have temporarily created this pop-up page on our website so you can continue to support The Hoxton during these challenging times.



This coffee has been blended and roasted exclusively for The Hoxton.

Cerro Azul, the Honduran coffee, provides the sweetness and body whilst the Colombian coffee, San Fermin, brings a dark chocolate flavour to the final profile. 

Cerro Azul is steeped in coffee history. It has always been a coffee farm, but it was only after the Mierisch family purchased it in 2011, that its development and quality rapidly improved. They saw the great potential of Honduran coffee and wanted to share the knowledge that they had learned from their homeland Nicaragua, with another country.

The producers of San Fermin are a key part of who we are, and we have two ongoing projects that celebrate that relationship. Our yearly producer competition recognises these truly exceptional lots. Additionally, we have committed to purchasing a drier with our local partners, Caravela. This will save the producers having to return the coffee all the way back to their farms if it still needs some further drying, saving them extra time and effort.



Espresso: 1:2 coffee to water, extracted in 28-32 secs 
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins


Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday. 


We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.