Black Gold

Great Taste 2 Star Award Winner - Black Gold Italian Espresso Roast. 100% farm traceable and organically grown. Medium to dark roast, strength 4/5

A carefully crafted selection of coffees, deliciously medium dark roasted for an intense, full-bodied taste.

• Small batch roasted to order for maximum freshness
• 100% Arabica, high quality coffee beans
• Fully resealable/recyclable bags, to stay fresher for longer
• Tracked delivery via Royal Mail, shipped same day
• 500g will make at least 30 coffees

“Truly excellent coffee. Tried this company and it's Black Gold coffee beans recently in our eternal quest for delicious coffee at home and it didn't disappoint! The coffee is gorgeous and every interaction with the company impressive. My new favourite without a doubt!” - Thank you Lea! 

What you need to know:

• Full bodied blend giving a creamy mouthfeel, notes of caramel, cookie and nut, with a powerful kick
• Strength 4/5
• Acidity - Soft

Perfect for:

Latte, Flat White, Cappuccino, Espressos, Americanos, stronger Filter coffees & Bean to cup coffees. Particularly good for espresso based drinks. Stands up well to milk and oat/dairy alternatives. 

“Lovely rich coffee! The smell wafting from the kitchen did not disappoint the taste test. Smooth with no bitter acidic aftertaste. Bonus was the Italian coffee with Panetonne - pure heaven.” - thank you Katarina! 

The Farm:

A sweet and balanced coffee with flavours of caramel, nut and hints of cookie, low acidity, good body and clean tasting finish.

OWNER - Emmanuel 

ALTITUDE – 1675 metres above sea level

LOCATION – Tolima, Colombia 

PROCESS – Washed

VARIETY – Bourbon 

FARM SIZE - 22 hectares

SCA SCORE – 86

La Roma

Nestled deep within the Andes mountains, where golden sunlight filters through the misty forests, lies Emmanuel and Valentina's farm - La Roma.

Emmanuel and Valentina have been working with their own farm – along with around 40 neighbouring farms to create a strategic bridge between the farmers who grow small quantities and external markets who demand larger quantities. 

Handpicked by experienced farmers, every coffee cherry is harvested at peak ripeness. On sunlit patios, beans are dried slowly and evenly, their transformation overseen with meticulous care. Each step honours traditions passed down through generations, ensuring the final product captures the essence of the farms terroir. 

Once the coffee cherries are picked, pulped and submerged in fresh spring water for the next 24hrs. After fermentation, the mucilage is carefully removed and the coffee is dried in the sun on raised beds for 20-25 days. The blending and drying allow for all the coffee to homogenise resulting in a rich cup with notes of caramel, cookie and nut.

Regenerative Organic Coffee Explained

• Captures carbon & heals the planet
  Regenerative farms can sequester between 3 to 5 tons of CO₂ per acre per year, making coffee farming part of the climate solution, not the problem.
• Rebuilds soil health
  Regenerative practices like composting, cover cropping, and minimal tilling improve soil organic matter by up to 40% over 5 years, increasing fertility and resilience.
• Boosts biodiversity
  Shade-grown regenerative coffee farms support up to 30% more bird and insect species compared to conventional monoculture farms, creating mini-ecosystems.
• No synthetic chemicals—ever
  Grown 100% free from synthetic pesticides, herbicides, or GMOs, reducing chemical runoff by up to 90%, which protects rivers, lakes, and local communities.
• Increases farmer income
  Farmers in regenerative organic programs can see 20–30% higher premiums for their beans due to quality and certification, plus long-term soil productivity reduces costs.
• Supports ethical labour
  Regenerative Organic Certified™ farms must meet strict fair labour standards, including safe working conditions, fair wages, and workers’ rights.
• Improves water retention & drought resistance
  Healthy soil holds more water—regenerative farms have been shown to improve water retention by up to 25%, reducing vulnerability to drought.
• Produces higher-quality beans
  Healthier soil and natural growth cycles create beans with richer flavour complexity, higher antioxidant content, and often cupping scores above 84+.