Spaceboy Coffee

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Spaceboy Coffee

Spaceboy Coffee is a speciality coffee roastery based in Edinburgh, UK and shipping worldwide.

28/05/2026

The thing that makes Miguel Lopez unique: alongside his work as a coffee farmer he is a pro coffee taster. This creates a closed feedback loop and helps Miguel produce a consistent, ever-improving standard of coffee from his farm.

Miguel’s history is rooted in Geisha. When planting his farm he imported Geisha seeds from Panama, only a handful of these survived so he waited for them to reach maturity, harvested seeds and planted an entire hectare.

Miguel loves clean, uncomplicated washed coffee, and doesn’t mess with fermentation too much after finding what he considers to be the perfect process for his Geisha. He pulps the cherry as soon as it’s picked, and ferments in open tanks for ~36 hours - the exact time is determined by feel (when the mucilage isn’t sticky and comes off easily).

The coffee is then washed in spring water, dried in parabolic dryers (i.e. raised beds in poly tunnels) and bagged up - Miguel believes that Geisha needs at least 1 month of rest before roasting for the flavours to open up.

Available now on the web store 🌱

20/05/2026

You guys must be familiar with Kii by now, last year I chose the peaberry lot and figured I’d mix things up with the AA this year.

The meticulous processing at Kii factory combines with the region’s altitude and rich red volcanic soils, helps produce the bright acidity, structured sweetness, and complex fruit character for which coffees from Kirinyaga are well known.

The AA this year was a standout, the cup is blackcurrant forward with a posh floral complexity which, dare I say, harks a note of summer quince, how fancy.

Available now on the web store

27/03/2026

Nestor and his brother Adrian took over their family farm, El Diviso, five years ago. Focusing on micro-lots and improving post-harvest processes, they are part of a youth movement in coffee-producing countries that emphasises quality and environmental sustainability. The Lassos have innovated constantly, and today their coffee is recognised worldwide and often used in competitions.

Caturra cherries underwent a 20-hour anaerobic fermentation, followed by another 16-hour fermentation in smaller batches. After de-pulping and washing, the coffee is submerged in water and leachate from previous harvests for 18 hours before being mechanically dried.

Anaerobic processing is usually associated with big boozy fruit flavours, but this is not that at all. The cup is super clean, complex and refreshing like peach iced-tea.

The dominant flavour note is of fresh passionfruit, which will have your dumb mates thinking it’s a co-ferment. On the finish there’s even a nosey note of rose/turkish delight, what a coffee!

26/02/2026

Here’s a seriously elegant cup fresh from the Ahuachapán mountains in West El Salvador

Finca Noruega is headed by retired Professor of Agronomy Sigfredo Corado, and home to his Technical Coffee Field School. Classes are held at the farm twice a month, teaching farm practices that are restorative for land and soil, as well as beneficial for coffee quality.

This lot is made up of meticulously selected Pacamara cherries, which have been naturally processed on raised beds. The resulting cup is long, sweet, elegant and complex, I’m tasting layers of star fruit, pear, wild strawberries, and an earl grey finish oh boy.

Available now on the web store

28/01/2026

Last year in a survey RE co-fermented coffees you lot voted overwhelmingly for ‘GIVE US THE JUICE’…well here it is 🧃

I’ve been resistant to co-ferms up to this point, but when I tasted this one I kept thinking about it for DAYS and just had to get it, holy s**t.

Produced by El Vergel Estate in Tolima using a 2-stage fermentation process:

1. 24-hour anaerobic fermentation in sealed bags

2. 5-day anaerobic co-fermentation with grapes and yeast 🍇

This is the coffee to turn your non-coffee-drinking pals into believers

Available on the web store now

07/01/2026

It’s becoming something of a Spaceboy tradition to kick off the new year with a juicy Kenyan, and I’m not sure there’s anything better suited to gently hold your hand through the short, cold days of January.

This coffee was grown by smallholders who are all members of the Mutheka Farmers Cooperative Society (FCS), picked fresh and delivered the very same day to the Kiandu Coffee Factory for careful processing.

I’m a big fan of AB-grade Kenyan coffees. Being denser than AA, they can handle a fairly intense, short roast, which helps bring vibrant fruit flavours to the forefront.

This coffee is jammy and syrupy in texture, with tropical-leaning notes of tinned mandarin, fizzy Orangina, a medium-intensity, gooseberry-esque acidity, and a sticky date finish. hell yaw.

20/11/2025

‼️New coffee: Costa Rica - Higueronal

When you see ‘anaerobic natural process’ you may assume a coffee is going be a funk bomb, but DO NOT BE SO HASTY

From producer Oscar Antonio Ureña at Finca Higuronal. Oscar and his family handle to cultivation and harvesting themselves, before delivering their cherries to a micro-mill for 96 hour anaerobic processing.

This lot is an F1 — not a varietal as such, rather a first-generation cross bred for cup quality and resilience, meaning you’re tasting something truly one-of-a-kind.

This coffee is tasting crisp and cleeaan like white guava and cranberry tea, with a pleasant cacao body. Not what you expected at all huh?

31/10/2025

🚨 Odyssey v3 has landed

Peru has long been my favourite origin for espresso, so I always knew I wanted to create a version of Odyssey with Peruvian coffee at its core.

Odyssey v3 is actually a blend of 4 coffees, with the Peru component being a blend in itself, consisting of 50% Chirinos and 50% San José de Lourdes (two neighbouring districts in the San Ignacio province).

In the cup, Chirinos brings depth and a punchy body, while San José de Lourdes layers in sweet fruitiness and a silky texture.

To complete the picture, I added 30% Brazil Santa Cruz to round out the body and give the espresso enough presence to shine through milk.

Finally, 10% naturally processed Ethiopian Guji Megadu lifts the sweetness and transforms the stone fruit character into pure, juicy nectarine. 🍑

Safe to say, this is the best Odyssey yet

Available now on the web store

23/10/2025

*radio voice* This one’s for all my funk lovers out there.

This one’s also for those who prefer their coffee cherries extra cute: ‘Ombligon’ is the coffee varietal named after the Spanish word for belly-button, simply because the cherries have an adorable little belly-button esque dimple.

The natural processing on this coffee is pretty wild, the GREEN coffee even smells like apple crumble, and often gets me hankering for an early lunch.

Roasted, the sweetness and complexity is off the chain, you’re going to get smacked up front with sweet wine gums and raspberry Calippo, but there’s also a delightful aromatic note in the cup, reminiscent of Thai basil.

This one was unusually tricky for me to get right in the roast, taking me 3 attempts (usually I can get there in 1 or 2), but it’s well and truly locked in now and damn it’s tasting good.

Available NOW on the web store

20/10/2025

DIY-induced coma

Address

Holyrood Business Park
Edinburgh
EH164AP

Website

https://spaceboycoffee.co.uk/

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