Spaceboy Coffee

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

04/09/2026

Is it just me or are East African Coffees having particularly good year? This silky number from the Lalesa washing station in Gedeb is case in point.

The fruit-forward profile sits somewhere between blueberry and peach, which is backed up by a delightfully long black-tea-with-a-squeeze-of-lemon finish. All adds up to an extremely well balanced brew with a silky smooth texture.

This coffee was exported by Ephtah, a women-owned specialty coffee export company. Ephtah’s mission lies in building sustainable supply chains that benefit customers, farmers, and their communities. The company emphasises promoting the role of women in the coffee industry, recognising their pivotal role in driving social and economic change in Ethiopia.

Lalesa is available now on the web store

28/07/2026

This coffee tastes like bubblegum, what more do you need to know, nerd?

El Encanto is a family run project, which started with a vision of growing exotic cultivars and matching them with refined experimental processing techniques.

This Bourbon Ají underwent the following turmoil:

1. 70hr oxidation - initiating aromatic precursors
Repulping - to keep the fermentation controlled

2. 60 hour anaerobic fermentation in tanks - fruitiness arriveth

3. Thermal shock - quickly stabilises fermentation and refines clarity

4. Fruit based yeast inoculation - adding strawberry pulp and cacao-based yeasts (fruitiness aplifieth)

5. Mechanical drying and rest - preserves flavour structure

The result is sweeeeet and long, but rather than palate-destroying it’s incredibly well structured and has a nice refined finish.

You depraved animals always go nuts for extended-natural-thermal-shock-co-ferm-type coffee so I wager this will fly out - don’t snooze

16/07/2026

Brain dump after tasting the top 10 Thailand winning coffees

(The naturals weren’t really for me)

Thanks for hosting 🤝

14/07/2026

Like pb & j, El Salvador & pacamara is one of those pairings which just works so well.

This lot comes from producer Fernando Lima’s highest farm, sitting at 1900masl atop the Ilamatepec volcano. Following the decimation of the farm in a 2005 eruption, Fernando used pickaxes and hands to clear the volcanic ash and rock. He re-planted the farm with Pacamara and Bourbon trees, which today are thriving in the rich volcanic soil.

This coffee has the complex aromatics of raw heather honey, a dried apricot tanginess and very well-structured body which reminds me of pecan, a very moreish brew indeed!

17/06/2026

Bavyeyi coffees are grown in the rich volcanic soils of a remote mountain area of Ngozi Province, in the north of Burundi. The experienced group of farmers that produced this coffee are mostly Muslim women who, understanding that quality means empowerment, work enthusiastically with the exporter’s Q-grader to maximise cup quality each harvest.

On the scale of naturally processed coffees this is a fairly heavy one, with a high degree of sugars and fruit compounds remaining on the seed. I like to treat these types of coffees particularly gently in the roast, ensuring the accelerated reaction fuelled by additional sugars stays under control.

The result is a very sweet and well structured cup - long strawberry sweetness and hibiscus complexity with a fizzy cola bottle finish. hell yea

Available now on the web store

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

Address

Holyrood Business Park
Edinburgh
EH164AP

Website

https://spaceboycoffee.co.uk/

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