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ABOUT US

The remaining members of Take That .. not really
a jelly fish
The Cannon team in all its glory
The Cannon team and boyband

Cannon Coffee was born in 2021.  It was a relatively painless birth.  There was no anaesthetic nor a Caesarean needed.  Chris and Lewis, having spent the previous few years working for a different roastery realised that they would like to do things differently, authentically and better.  It took a few months but they saved their pennies and suddenly they had enough to buy their very own small, coffee roasting machine.  So, in the back of a garage Cannon Roasters started with a 1kg roaster. So what did we want to do differently and better?  Well, for a start we wanted to roast coffee the way we feel coffee should be roasted. That is to say - with care, and with the particular coffee being roasted in mind.  Too often coffee is roasted too darkly.  It easy to roast coffee to a dark, oily husk and call it "Italian roast".  However, dark roasts removes all the nuanced flavours and aromatics that makes coffee great.  At Cannon, we spend a lot of time figuring out how to roast coffee to get the best out of it.  Actually we probably spend too much time working out the optimal roast times and temperatures - however that’s what makes this job fun!  But at the end of the day we wanted to make sure that any coffee we put out is the best version of that coffee that we can make it. Secondly, we wanted to offer coffees that are consistent.  Coffee roasting is an art rather than a science. Temperature gradients, first cracking point, second cracking point, bean and drum temperatures - there's a lot of variables.  Not managing these variables across each roast means inconsistency - and so your perfect coffee this week might not be the same next week.  We wanted to be proud of our roasting process.  We wanted to be able to audit each roast to ensure that the Gunpowder blend you buy this week is the same as the Gunpowder you will buy next week. So, back to us.  As our 1kg roaster performed admirably through 2021 and into 2022 - it was becoming clear that we needed a bigger roaster.  Our retail sales - to online Customers were growing - but our wholesale business was also growing.  Cafes and film studios and festival sites need more than 1kg at a time.  So we then bought a 6kg roaster.  This still gives us small batch control - but allows us to satisfy larger orders without having to spend all day roasting 50 small batches.  In 2022 we were able to move into our current location - which has served us well - up to now.  We are currently roasting between 100 and 150 kilos per week.  Around a third of that is for online sales to individual customers - the rest to our wholesale friends in cafes and businesses and film studios.  We have a "sister" company - well, it's more of a "step-sister" company - called Events Tree.  Events Tree is dedicated to bringing artisanal, speciality coffee to festival goers across the country.  These festivals can be small single day "school sports day" events or "full on 3-day weekenders" such as Leeds festival.  Storm is our festival specialist and rarely a weekend goes by without her venturing out into the wild and only returning, exhausted on a Monday morning. What’s next?  By September 2024 we are moving out of our current premises to a smarter, bigger unit literally across the road.  If our current location looks a little like truck stop on the M1 due to the companies around us, our new location is more like a rural idyl in a renaissance oil painting.  Sheep browse the uncut hay meadows, swallows nest in the barn next door, chickens roam the spaces in between. We can't wait to move.

OUR STORY

Cannon Coffee was born in 2021.  It was a relatively painless birth.  There was no anaesthetic nor a Caesarean needed.  Chris and Lewis, having spent the previous few years working for a different roastery realised that they would like to do things differently, authentically and better.  It took a few months but they saved their pennies and suddenly they had enough to buy their very own small, coffee roasting machine.  So, in the back of a garage Cannon Roasters started with a 1kg roaster. So what did we want to do differently and better?  Well, for a start we wanted to roast coffee the way we feel coffee should be roasted. That is to say - with care, and with the particular coffee being roasted in mind.  Too often coffee is roasted too darkly.  It easy to roast coffee to a dark, oily husk and call it "Italian roast".  However, dark roasts removes all the nuanced flavours and aromatics that makes coffee great.  At Cannon, we spend a lot of time figuring out how to roast coffee to get the best out of it.  Actually we probably spend too much time working out the optimal roast times and temperatures - however that’s what makes this job fun!  But at the end of the day we wanted to make sure that any coffee we put out is the best version of that coffee that we can make it. Secondly, we wanted to offer coffees that are consistent.  Coffee roasting is an art rather than a science. Temperature gradients, first cracking point, second cracking point, bean and drum temperatures - there's a lot of variables.  Not managing these variables across each roast means inconsistency - and so your perfect coffee this week might not be the same next week.  We wanted to be proud of our roasting process.  We wanted to be able to audit each roast to ensure that the Gunpowder blend you buy this week is the same as the Gunpowder you will buy next week. So, back to us.  As our 1kg roaster performed admirably through 2021 and into 2022 - it was becoming clear that we needed a bigger roaster.  Our retail sales - to online Customers were growing - but our wholesale business was also growing.  Cafes and film studios and festival sites need more than 1kg at a time.  So we then bought a 6kg roaster.  This still gives us small batch control - but allows us to satisfy larger orders without having to spend all day roasting 50 small batches.  In 2022 we were able to move into our current location - which has served us well - up to now.  We are currently roasting between 100 and 150 kilos per week.  Around a third of that is for online sales to individual customers - the rest to our wholesale friends in cafes and businesses and film studios.  We have a "sister" company - well, it's more of a "step-sister" company - called Events Tree.  Events Tree is dedicated to bringing artisanal, speciality coffee to festival goers across the country.  These festivals can be small single day "school sports day" events or "full on 3-day weekenders" such as Leeds festival.  Storm is our festival specialist and rarely a weekend goes by without her venturing out into the wild and only returning, exhausted on a Monday morning. What’s next?  By September 2024 we are moving out of our current premises to a smarter, bigger unit literally across the road.  If our current location looks a little like truck stop on the M1 due to the companies around us, our new location is more like a rural idyl in a renaissance oil painting.  Sheep browse the uncut hay meadows, swallows nest in the barn next door, chickens roam the spaces in between. We can't wait to move.

Cannon Coffee was born in 2021.  It was a relatively painless birth.  There was no anaesthetic nor a Caesarean needed.  Chris and Lewis, having spent the previous few years working for a different roastery realised that they would like to do things differently, authentically and better.  It took a few months but they saved their pennies and suddenly they had enough to buy their very own small, coffee roasting machine.  So, in the back of a garage Cannon Roasters started with a 1kg roaster. So what did we want to do differently and better?  Well, for a start we wanted to roast coffee the way we feel coffee should be roasted. That is to say - with care, and with the particular coffee being roasted in mind.  Too often coffee is roasted too darkly.  It easy to roast coffee to a dark, oily husk and call it "Italian roast".  However, dark roasts removes all the nuanced flavours and aromatics that makes coffee great.  At Cannon, we spend a lot of time figuring out how to roast coffee to get the best out of it.  Actually we probably spend too much time working out the optimal roast times and temperatures - however that’s what makes this job fun!  But at the end of the day we wanted to make sure that any coffee we put out is the best version of that coffee that we can make it. Secondly, we wanted to offer coffees that are consistent.  Coffee roasting is an art rather than a science. Temperature gradients, first cracking point, second cracking point, bean and drum temperatures - there's a lot of variables.  Not managing these variables across each roast means inconsistency - and so your perfect coffee this week might not be the same next week.  We wanted to be proud of our roasting process.  We wanted to be able to audit each roast to ensure that the Gunpowder blend you buy this week is the same as the Gunpowder you will buy next week. So, back to us.  As our 1kg roaster performed admirably through 2021 and into 2022 - it was becoming clear that we needed a bigger roaster.  Our retail sales - to online Customers were growing - but our wholesale business was also growing.  Cafes and film studios and festival sites need more than 1kg at a time.  So we then bought a 6kg roaster.  This still gives us small batch control - but allows us to satisfy larger orders without having to spend all day roasting 50 small batches.  In 2022 we were able to move into our current location - which has served us well - up to now.  We are currently roasting between 100 and 150 kilos per week.  Around a third of that is for online sales to individual customers - the rest to our wholesale friends in cafes and businesses and film studios.  We have a "sister" company - well, it's more of a "step-sister" company - called Events Tree.  Events Tree is dedicated to bringing artisanal, speciality coffee to festival goers across the country.  These festivals can be small single day "school sports day" events or "full on 3-day weekenders" such as Leeds festival.  Storm is our festival specialist and rarely a weekend goes by without her venturing out into the wild and only returning, exhausted on a Monday morning. What’s next?  By September 2024 we are moving out of our current premises to a smarter, bigger unit literally across the road.  If our current location looks a little like truck stop on the M1 due to the companies around us, our new location is more like a rural idyl in a renaissance oil painting.  Sheep browse the uncut hay meadows, swallows nest in the barn next door, chickens roam the spaces in between. We can't wait to move.

FARMS

Brazil Fazenda Mio

Mió is a family run coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. Our main contact, Ana Luiz Pellicer, is the chief operating officer going between Mio and the UK throughout the year. Coffee harvested with care by Mió workers. The farm spans a total of 1,589 hectares. A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality.

Mio have a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop. They also have state-of-the-art processing facilities including: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.

Timor-Leste Samoro

Karst Organic's chief operating officer Kar-Yee, works closely with a variety of smallholders in Timor-Leste providing full traceability, better worker pay and eco-conscious farming practices. The Samoro lot is no exception, and is a fully shade grown coffee, which as it stands is the most eco-friendly way of harvesting coffee in wild areas with little to no damage to the local ecosystem.

 

With a long history of coffee production and strong ties to their Animist cultural beliefs, Samoro is genuinely a sacred area of Letefoho. Orlando and the other members of the Samoro group grow their coffee in the shade of the Ai Kakeu (Casurina) and Ai Samtuku (Albizia) trees, as do all coffee growers in Timor-Leste. Samoro sees warmer ambient temperatures because of its more easterly location, which also causes the water used for processing to be warmer. This made it possible for a more concentrated fermentation, which, in our opinion, resulted in a coffee with significantly stronger flavour notes.

Uganda Mount Elgon

Edwin Kiggundu (pictured on the right) setup Dream Coffee, a green coffee importer who find the most exciting Arabica and Robusta coffee in various coffee growing regions throughout Uganda. Grown on rich volcanic soils on the slopes of Mt. Elgon in Mbale, this Ugandan coffee goes through a washed process to give it the mild but bright, clean taste typically associated with washed African coffees. The varietals Nyasaland, SL14 and SL28 produce an exceptional sweetness lends itself well to the tasting note of strawberry.

 

Dream Coffee work on the ground with a group of 200 small holder farmers that work under the Friends of Mother's Initiative (FMI). An initiative that prioritizes hiring women and supporting single mothers in the Mt. Elgon region from revenue generated by the areas main crop. Additionally, women recieve coffee farming training, with production methods certified by organic EU standards.

Colombia Planadas Community Lot

John Frater (On the right) is another one of our direct trade partners, who sources exceptional Colombian coffees through his importer company The Green Collection. John brings hidden out the hidden gems from Planadas region farms. Half the time he is in Colombia navigating the harsh terroirs and long roads up the mountains, working with farmers, other times in the UK sharing exceptional coffees and stories of all the hard work and care that goes into farming. We could geek out all day talking to John about Colombian coffee, and the industry at large, and we can't stress enough that John has been working in this industry well over 25 years, so he practices what he preaches!

From Green collection's website ' ‘Single Origin Coffees Especiales’ harvested from the hamlets of Planadas, Tolima. Through the association, we have formed a new alliance/joint venture. ‘Tres Esquinas’ (Three Corners) named after and in dedication to the Vaquiro family’s father’s farm. Coffees are sourced directly from the producers through our association. The new processing plant will add value, enhance, and stabilise the drying and fermentation process. Producing high-quality micro-lots.

When it's grown, roasted and brewed! We take extra care at every step to ensure proper quality; espresso, americano, latte or however you love your daily coffee. From the farm level, coffee is carefully picked and sorted when most ripe, and stored in airtight bags to preserve freshness.

 

We roast to tried and tested profiles for each coffee to preserve the best aromatic compounds, and we have recipes for you guys, as well as training our cafe client baristas how to best brew our coffees.

Coffee is made three times...

Browsing through the coffee section in the supermarket isle, you may have noticed tags like Fairtrade, Rainforest Alliance, Direct Trade, but what does all of this really mean? Often time the ethical issues faced in coffee parallel those in the cocoa industry; mono cropping ruining the soil, minuscule worker pay, human rights issues, and still this day caged civets for Kopi Luwak!

 

There are however some clear signs that coffee has been ethically sourced with factors like better worker pay, eco-conscious practices, and investment in local community infrastructure, and co-operative models. First and foremost though, is feet on the ground! Check out the farms section below, all about each origins unique challenges.

What is Ethically Sourced Coffee?

We're one of only two UK coffee roasters using fully paper packaging! After searching across the greenwashed minefield of 'eco friendly' PLA compostable bags, and other gimmicks, we figured plain paper packaging is best.

 

The 22 symbol at the bottom of your bag? You can put this in your compost, bury it, recycle it, and all at home. We chose this plain brown paper bag for a reason. We think that's a pretty good reason.

Fully paper packaging

Exceptional Coffee

FARMS

BRAZIL FAZENDA MIO

Mió is a family run coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. Our main contact, Ana Luiz Pellicer, is the chief operating officer going between Mio and the UK throughout the year. Coffee harvested with care by Mió workers. The farm spans a total of 1,589 hectares. A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality. ​ Mio have a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop. They also have state-of-the-art processing facilities including: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.

UGANDA MOUNT ELGON

Edwin Kiggundu (pictured on the right) setup Dream Coffee, a green coffee importer who find the most exciting Arabica and Robusta coffee in various coffee growing regions throughout Uganda. Grown on rich volcanic soils on the slopes of Mt. Elgon in Mbale, this Ugandan coffee goes through a washed process to give it the mild but bright, clean taste typically associated with washed African coffees. The varietals Nyasaland, SL14 and SL28 produce an exceptional sweetness lends itself well to the tasting note of strawberry. Dream Coffee work on the ground with a group of 200 small holder farmers that work under the Friends of Mother's Initiative (FMI). An initiative that prioritizes hiring women and supporting single mothers in the Mt. Elgon region from revenue generated by the areas main crop. Additionally, women recieve coffee farming training, with production methods certified by organic EU standards.

TIMOR-LESTE SAMORO

Karst Organic's chief operating officer Kar-Yee, works closely with a variety of smallholders in Timor-Leste providing full traceability, better worker pay and eco-conscious farming practices. The Samoro lot is no exception, and is a fully shade grown coffee, which as it stands is the most eco-friendly way of harvesting coffee in wild areas with little to no damage to the local ecosystem. With a long history of coffee production and strong ties to their Animist cultural beliefs, Samoro is genuinely a sacred area of Letefoho. Orlando and the other members of the Samoro group grow their coffee in the shade of the Ai Kakeu (Casurina) and Ai Samtuku (Albizia) trees, as do all coffee growers in Timor-Leste. Samoro sees warmer ambient temperatures because of its more easterly location, which also causes the water used for processing to be warmer. This made it possible for a more concentrated fermentation, which, in our opinion, resulted in a coffee with significantly stronger flavour notes.

COLOMBIA LAS PLANADAS

John Frater (On the right) is another one of our direct trade partners, who sources exceptional Colombian coffees through his importer company The Green Collection. John brings hidden out the hidden gems from Planadas region farms. Half the time he is in Colombia navigating the harsh terroirs and long roads up the mountains, working with farmers, other times in the UK sharing exceptional coffees and stories of all the hard work and care that goes into farming. We could geek out all day talking to John about Colombian coffee, and the industry at large, and we can't stress enough that John has been working in this industry well over 25 years, so he practices what he preaches! ​ From Green collection's website ' ‘Single Origin Coffees Especiales’ harvested from the hamlets of Planadas, Tolima. Through the association, we have formed a new alliance/joint venture. ‘Tres Esquinas’ (Three Corners) named after and in dedication to the Vaquiro family’s father’s farm. Coffees are sourced directly from the producers through our association. The new processing plant will add value, enhance, and stabilise the drying and fermentation process. Producing high-quality micro-lots.

Our Story

Cannon Coffee was born in 2021.  It was a relatively painless birth.  There was no anaesthetic nor a Caesarean needed.  Chris and Lewis, having spent the previous few years working for a different roastery realised that they would like to do things differently, authentically and better.  It took a few months but they saved their pennies and suddenly they had enough to buy their very own small, coffee roasting machine.  So, in the back of a garage Cannon Roasters started with a 1kg roaster. So what did we want to do differently and better?  Well, for a start we wanted to roast coffee the way we feel coffee should be roasted. That is to say - with care, and with the particular coffee being roasted in mind.  Too often coffee is roasted too darkly.  It easy to roast coffee to a dark, oily husk and call it "Italian roast".  However, dark roasts removes all the nuanced flavours and aromatics that makes coffee great.  At Cannon, we spend a lot of time figuring out how to roast coffee to get the best out of it.  Actually we probably spend too much time working out the optimal roast times and temperatures - however that’s what makes this job fun!  But at the end of the day we wanted to make sure that any coffee we put out is the best version of that coffee that we can make it. Secondly, we wanted to offer coffees that are consistent.  Coffee roasting is an art rather than a science. Temperature gradients, first cracking point, second cracking point, bean and drum temperatures - there's a lot of variables.  Not managing these variables across each roast means inconsistency - and so your perfect coffee this week might not be the same next week.  We wanted to be proud of our roasting process.  We wanted to be able to audit each roast to ensure that the Gunpowder blend you buy this week is the same as the Gunpowder you will buy next week. So, back to us.  As our 1kg roaster performed admirably through 2021 and into 2022 - it was becoming clear that we needed a bigger roaster.  Our retail sales - to online Customers were growing - but our wholesale business was also growing.  Cafes and film studios and festival sites need more than 1kg at a time.  So we then bought a 6kg roaster.  This still gives us small batch control - but allows us to satisfy larger orders without having to spend all day roasting 50 small batches.  In 2022 we were able to move into our current location - which has served us well - up to now.  We are currently roasting between 100 and 150 kilos per week.  Around a third of that is for online sales to individual customers - the rest to our wholesale friends in cafes and businesses and film studios.  We have a "sister" company - well, it's more of a "step-sister" company - called Events Tree.  Events Tree is dedicated to bringing artisanal, speciality coffee to festival goers across the country.  These festivals can be small single day "school sports day" events or "full on 3-day weekenders" such as Leeds festival.  Storm is our festival specialist and rarely a weekend goes by without her venturing out into the wild and only returning, exhausted on a Monday morning. What’s next?  By September 2024 we are moving out of our current premises to a smarter, bigger unit literally across the road.  If our current location looks a little like truck stop on the M1 due to the companies around us, our new location is more like a rural idyl in a renaissance oil painting.  Sheep browse the uncut hay meadows, swallows nest in the barn next door, chickens roam the spaces in between. We can't wait to move.

The Cannon Coffee team
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