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Meet the Blends
Meet the Crew
A textbook, full-on blend of Central and South American coffee.More info
Cupping DescriptionA touch of fruit; a dash of acidity and a gorgeously chocolaty finish that you won't want to end. Spot on for a straight espresso or with a dash of freshly foamed milk. This is our go-to blend of choice, which is why we use this in all our coffee shops.
A balanced yet fragrant blend with distinctive nutty notes, mild acidity and enjoyable mouthfeel.More info
Cupping DescriptionGoes pretty well with milk and as single offer espresso.
An intense Ethiopian coffee carrying all the virtues of its kind.More info
Cupping DescriptionWiney with a touch of spice complemented by a refreshing, mild acidity. Perfect for any kind of hot and cold brew.
Cupping NotesStrawberries, ripe red grapes & dark chocolate
A delicious, fragrant coffee with juicy sweetness, orange-like acidity and mesmerising floral notes.More info
Cupping DescriptionThe white honey processing method allows this coffee to have the intensity of the naturally processed coffees and the clarity and fineness of washed ones.
Cupping NotesOrange, flowers & red berries
A heavyweight yet delicate Kenyan coffee with buttery body.More info
Cupping DescriptionThis is a coffee of great complexity and once brewed properly its taste evolves throughout all the drinking experience. Will do well with pretty much every pour-over and batch brew. Recommended as a hefty breakfast companion.
Cupping NotesBlueberry, citrus & rhubarb
A beautiful Columbian Cauca with a creamy body.More info
Cupping DescriptionCandy like with tropical & citrus fruit flavour, a great all round decaf. Perfect with or without milk. Uplifting and clean.
Cupping NotesTropical & citrus fruit
Altitude1500m - 2100m
Exmouth Coffee Roasters is a coffee community born and bred in East London. We take our name from London’s Exmouth Market where our journey began in 2014. We now have a Roastery and three coffee shops: The Sweet, Exmouth and Grounded.
What we do is simple – we find the best quality beans, roast them impeccably (continuously tasting them at every step of the process) to create a range of single origins and special espresso blends. But we don’t just sell coffee, we also share our expertise to help clients establish their shops, buy the right equipment and, most importantly, share our secrets to preparing beautiful, consistent coffee.
It’s this care and dedication that’s helped us build close relationships with over a hundred wholesale coffee shops, restaurants and workplaces.
Smail discovered the world of coffee at a very young age while visiting a roasting machine factory. Just a few years later he was roasting for 400 hundred wholesale customers, and in 2014 created E.C.R with friends Jamal and Eddy.
Like his best friend Smail, Jamal was born in a small town in Algeria. He began his business career at just 11 years old, selling peanuts in the market. His tenacious business mind lead him to London in 2008.
Born in Paris, Oli came to the UK at just 26 and began his coffee career at a kiosk in Whitechapel. It eventually led to him being a wholesale customer of E.C.R. and his passion for coffee was soon spotted.
Eddy P. Grappy
Originally a trumpeter from the Midlands, Eddy opened the Sweet Dessert Production Kitchen in 1999 – a very successful desserts company. His shop bearing the same name was opened in 2003 in Exmouth Market, where he met Jamal.
We’ve been working with Future Scales Consulting to find ways of changing our own sustainability practices. As coffee roasters, we felt the biggest priority was to stop our coffee grounds from going to waste. Large amounts of nutrients are still available in the grounds after being brewed, and we wanted to make better use of them.
After looking at how many used grounds we produce, Future Scales helped us find the right partner to make use of our waste – that was Stepney City Farms. Since they were already composting their own food, we were able to supply them with all our grounds. Now they’re delivered to the farm weekly, to be composted and used to grow amazing produce.
It’s really exciting to see so many new businesses putting coffee grounds to good use these days; from growing mushrooms, to making them into natural beauty products. We’re keen to keep exploring the uses of our own coffee grounds and encourage more people to put them to use.