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 Testimonials

Trusted by Cafés and Coffee Lovers

I ordered some beans from 80 Stone recently and they were fantastic. The coffee was super fresh, really flavorful, and you can tell a lot of care goes into the roasting. Shipping was quick and everything was nicely packed. – Silvia

My favourite coffee bean suppliers. Fantastic tasting coffee, speedy delivery and environmentally aware with recyclable packaging. I don’t buy anywhere else now – Kylee

Been buying about 15kg+ of coffee weekly for my business for nearly 5 years – coffee tastes great, customers love it and they have been super helpful and nice to work with for many reasons. Would highly recommend. – Mary

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Here is a tip from a coffee professional that we w Here is a tip from a coffee professional that we were told years ago when we first started getting into coffee. We know that cupping and understanding the flavour of coffee can feel a bit overwhelming. There is a lot going on in a single cup. This simple approach makes it easier. When you take your first sip, or slurp, start by focusing only on the acidity. Ignore everything else. Just the acidity. It is a great way to learn because you only have one thing to focus on. Once you notice that one coffee has a stronger acidity than another, the next question becomes what kind of acidity it is. Is it sharp like lemon, softer like apple, or sweeter like grape? And if it is grape, is it more like a green grape or a ripe red one? From there, you start building the rest of the flavour. You look at sweetness. Is it light like white sugar, deeper like caramel, or more like honey or maple syrup? Then you move on to chocolate notes, bitterness, and the aftertaste. It is a simple way to understand flavour, and honestly it works for almost anything. Coffee, wine, honey, even vinegar. #coffee #wine #testing #cupping #flavor #specialtycoffee
Rory recently had the chance to travel to Ethiopia Rory recently had the chance to travel to Ethiopia and spend some time with our friends and coffee partners from algrano. While he was there, he visited Addis Ababa, Waskuji and Yirgacheffe, and got to see the whole process up close, from how the coffee is harvested and picked, all the way through the steps it goes through before being shipped to roasteries like ours here in the UK and around the world. For those of us working in coffee, trips like this are really important. Being able to visit the farms, meet the producers, and understand the journey coffee takes from harvest to our roastery gives a much deeper appreciation for the work behind every cup. One thing that really stuck with him was the people he met along the way. Everyone was incredibly welcoming and clearly very dedicated to what they do. Thank you Algrano and the lovely people from Ethiopia, we can’t wait to come back! #coffeelovers #coffee #specialtycoffee #travel #ethiopia🇪🇹
Rory recently had the chance to travel to Ethiopia Rory recently had the chance to travel to Ethiopia and spend some time with our friends and coffee partners from @algrano . While he was there, he visited Addis Ababa, Waskuji and Yirgacheffe, and got to see the whole process up close, from how the coffee is harvested and picked, all the way through the steps it goes through before being shipped to roasteries like ours here in the UK and around the world. For those of us working in coffee, trips like this are really important. Being able to visit the farms, meet the producers, and understand the journey coffee takes from harvest to our roastery gives a much deeper appreciation for the work behind every cup. One thing that really stuck with him was the people he met along the way. Everyone was incredibly welcoming and clearly very dedicated to what they do. It was nice sharing this journey with @i.am.zoe.hill @luizapfurquim @lucia.luna.ramirez @addisu_cafetalero @zuelos.co @winniegoede @everything.on.black @cecilepqlt @moegitu @bristoltwentycoffee @imrossmcintyre @mamabearhaines @gujootrading @sweetplus_coffee @zelalem_faircoffee @genteelcoffee Thank you Algrano and the lovely people from Ethiopia, we can’t wait to come back! #specialtycoffee #coffee #uk #etiophia
At 80 Stone, we’ve been working with the best coff At 80 Stone, we’ve been working with the best coffee machine and grinder manufacturers in the world. If you’re looking to get a La Marzocco espresso machine paired with a Mahlkönig grinder, we’ll help you find the best models for you. We can install the equipment and look after it for you as well. We’re very proud to provide the best customer service we possibly can and, of course, supply you with the freshest and best beans we can find, all done internally. We are independently run, as we have been for the last ten years. #lamarzocco #mahlkonig #independentroastery
🌸BEHIND THE FLOWERS🌸 This is the third year we h 🌸BEHIND THE FLOWERS🌸 This is the third year we have released this beautiful coffee from Peru. The varietal is called Marshell, named after Marcelino, the farmer who discovered it on his farm. This particular strain is a mystery, recently revealed to be a natural genetic mutation. It has always been a favourite at the roastery, and for good reason: it tastes wonderfully delicate, with floral and tropical notes. Floral, bright, and complex, it shows bergamot, freeze-dried raspberries, and lychee. Best brewed as a filter or in a cafetière to fully showcase its complex character.
Today we are taking you to Mountsfield Park Cafe, Today we are taking you to Mountsfield Park Cafe, located at Mountsfield Park, right next to the playground. You can enjoy a cup of our Heavy Bag blend or a decaf Snooze while your little one has fun. If you’re feeling a little bit hungry, don’t miss out on their homemade cake. And don’t forget to bring your furry friend, there’s plenty of space for them to run around! #park #cakes #coffee
Valentine’s or not, we share the love every day at Valentine’s or not, we share the love every day at 80 Stone ❤️ Hope you all have a good Valentine’s Day #coffee #coffeelovers #sharethelove❤️ #valentines
It’s always espresso time, even better when shared It’s always espresso time, even better when shared. Choose from our evergreens: Heavy Bag - buttery nougat and marzipan. Brisbane - sticky maple and deep caramel. Off-Trend - a darker roast done right. Or explore our seasonal omni-roasts: Chameleon (Rwanda), Nossa Senhora De Fatima (Brazil), Winter Warmer (Indonesia), Manor Born (Costa Rica). Find your perfect cup. Click the link in bio. #espresso #coffeetime
Rory is off to Ethiopia. 🇪🇹 He will be taking ove Rory is off to Ethiopia. 🇪🇹 He will be taking over our social media for the next week, so you can follow his trip through some of the best coffee regions in the world. He’ll be seeing cooperatives and processing stations, lots of coffee trees, people and more. Stay tuned to see it all.
The new Chameleon is out now. We’ve been quietly The new Chameleon is out now. We’ve been quietly excited about this one. The coffees we choose for Chameleon are always selected for its balance across brewing styles. A coffee that is rich and gentle as a filter, and equally expressive as espresso. This lot is imported by @omwanicoffee and produced by Rwamatamu’s Mbare washing station, situated in Muhanga, Southern Province, Rwanda. Rwamatamu is a family-owned coffee producer that was established in 2015 by husband and wife team Rutuganda Gaston and Mukantwaza Laeticia. In the cup expect a lemon candy sweetness with a rich cocoa depth. And prepared as a small milk-based drink it mellows into a smooth fudge like character.
Yesterday we tried this new coffee evaluation syst Yesterday we tried this new coffee evaluation system called the SCA Coffee Value Assessment. It’s like the old cupping score we used to use, but much more detailed. The old form from 2004 mostly gave coffee a single number, and honestly, we felt it was quite tricky and complicated to fill out if you wanted to really describe what was going on. The new one is different. Instead of just a score, it looks at everything: how the beans look, how it smells and tastes, and even where it comes from or if it’s grown in a special way. It’s like the difference between just saying ‘this ice cream is good’ and actually saying, ‘oh, it’s creamy, a little tangy, with chocolate chunks, and comes from this local creamery.’ The new form really tells you the full story and why the coffee is valuable, not just if it’s ‘good’ or not. Personally we loved the new form and we will most definitely start using it at the roastery. Huge thanks to always awesome @drwakefield_coffee for hosting the event. @sca_uk @scauae
2026 is starting with a bang 💥 One of our favorite 2026 is starting with a bang 💥 One of our favorite coffees is back on offer: The Beast From The East, from Timor-Leste, imported by @karstorganics If you grabbed a bag last year, it’s time to do it again. And every year it somehow gets better and better. Honestly, these might be the prettiest beans you’ll ever see in your hopper. The level of selection and sorting happening at origin is incredible. Every time these beans land, they arrive a stunning bright green, smelling unbelievably fresh and intense. Kar-Yee and Stewart are doing amazing work with the local community, helping farmers improve coffee quality and making sure their coffees are sold at the best price possible. One feature about East Timorese coffee is that it is all organically grown, only natural fertiliser is used (consisting of chicken poo, cherry skin and soil) to nourish the soil. Chemical fertilisers have yet to be introduced into agricultural practices due to the country’s lack of development and strong animist beliefs. The cup is as clean as you can get it. With soft raisin sweetness and a toasted hazelnut base, lifted by a gentle pear and apricot acidity. Click on the product to get more info about the Cristo Liurai cooperative that produced this coffee. This coffee has just landed, don’t miss it. Go grab a bag again.
Happy New Year everyone! We’re starting 2026 by Happy New Year everyone! We’re starting 2026 by introducing Coffee of the Month. Each month we’ll feature a different coffee, chosen to be easy to enjoy and versatile across brew methods. You might notice our labels are now more colourful and clearer. It’s the first visible step of a bigger project we’ve been working on, including a new website coming very soon. Thank you to everyone who has shared feedback over the past few years, it has played a big part in shaping what’s next. Coffee of the Month is designed to be a coffee for everyone. Each month we choose a coffee that works across filter, AeroPress, cafetière and espresso. It’s ideal for anyone who enjoys a rotating coffee without having to think too much about it. Our first Coffee of the Month is a coffee from Brazil, and it will be sent to all of our Filter Pick subscribers. For now, this is the only way to receive it. If you’d like a different coffee to arrive each month, you can sign up via our Filter Pick subscription. This is just the beginning! The coffee: Variety: Mundo Novo Peaberry (the oldest plot on the farm, planted in 1980) Altitude: 1133 m Process: Co-fermented with orange slices The cherries came from the field, floaters were separated, and went into the fermentation box with orange slices for 72 hours. After the fermentation process was complete, the coffee was moved to the patio to dry. For the first two days it was spread grain by grain, then the layer was thickened. As the days passed and moisture decreased, the layer on the patio was increased in thickness. In the final week it stayed in windrows and was turned 3 times per day. Drying was completed in the specialty coffee dryer, heated during the day and rested at night. The total resting time was 1,560 hours. What does it taste like? Despite the orange fermentation process, do not expect really strong citrus orange notes: this is everything we love about a classic Brazilian coffee, but brighter and more complex. Caramel and maple syrup notes lead the way, rounded by almond-liqueur richness and a clean pop of orange acidity. The farm:
Hello Friends! Thank you for an amazing year from Hello Friends! Thank you for an amazing year from Simone, Molly, Roberto and Rory. We want to take the opportunity to thank all the lovely people we’ve been working with over the past years and to wish everyone a fantastic festive season. Today we’ll be at the Roastery until 4pm for the last orders, and we’ll be back roasting your delicious coffee on the 5th of January. Warm holiday wishes to everyone!
🎄 Last week before Christmas! 🎄 This is the final 🎄 Last week before Christmas! 🎄 This is the final week our roastery will be open before the holidays, make sure you’re stocked up and sorted. Get your coffee orders in now so you’re not left without coffee over Christmas (no one wants that 😉). We’ll be back roasting again on the 5th of January, order now!
🚨Winter Warmer🚨 East Java, Indonesia We’re closin 🚨Winter Warmer🚨 East Java, Indonesia We’re closing out the year with a beautiful coffee from East Java, Indonesia. Swipe through the photos to see people behind this coffee. These lots carry deep, fruity and gently spiced flavours that feel perfect for the colder months, and this one is no exception. It’s a characterful coffee, rich and a little boozy with a sticky, pastry-like sweetness. We’ve roasted this as an omni-roast, but it really comes alive on espresso. Faster extractions bring out the lively boozy aromatics, while slower shots give you a fuller and sweeter cup with dense dried-fruit notes. And if you enjoy milk drinks, this one absolutely shines, with flavours that feel like a pastry filled with warm spices and syrupy fruit.
The wait is over BLACK FRIDAY is officially brewin The wait is over BLACK FRIDAY is officially brewing! From Today until 1st December at 23:59, enjoy 25% OFF our Espresso beans, including Decaf. No discount codes needed, just head to our website and grab the deal. Order now and you get free delivery on orders over £30, or go DPD (free for orders 2kg+) if you want it extra smooth. Head to our website or tap the link in our bio. Hurry, these offers won’t last long!
🚨FESTIVE NUTCRACKER 2025🚨 There it is. Myanmar th 🚨FESTIVE NUTCRACKER 2025🚨 There it is. Myanmar this year is giving us an absolute banger. It is sweet with a boozy character, almost like a rum barrel, with a hint of vanilla and just enough booziness coming through, along with some lovely nutty caramelised notes. You know those little carts that make caramelised nuts in the touristy parts of London? Something like that. It is also super versatile. You can put it in a cafetiere, brew it as a filter, throw it in a moka pot, or pull it as an espresso, and the taste profile stays consistent, especially in the aftertaste. We will have this coffee until the end of the year during our Friday open roastery morning sessions so you can try it before you buy it! Come get some! 🎄
🚨 At last!🚨 We’ve been talking about this one for 🚨 At last!🚨 We’ve been talking about this one for a few months now. After a good run of fun and funky coffees with all sorts of fermentations we finally have the kind of coffee we’ve been missing. This one is grown at 2,200 metres above sea level in the area of Arbegona, in the Sidama zone of Ethiopia. The altitude and microclimate allow the cherries to mature slowly, resulting in dense, complex and flavour-rich beans. It’s a washed coffee from the producer Daye Bensa, beautiful and bright with a soft walnut base that sits nicely on your tongue and then all that lovely complexity you get from a good washed Ethiopian. Think stone fruits, a bit of citrus, some florals, a touch of black tea. It’s elegant and clean but still full of character. We’ve called it At Last! because, well, we’ve been waiting for a while for this one and we’re so happy to share it with you, and to drink it at the roastery! Grab a bag!
🚨NEW CHAMELEON!🚨 - Zambia - This is our first cof 🚨NEW CHAMELEON!🚨 - Zambia - This is our first coffee from Zambia, and one we think you’ll fall in love with. Smooth, sweet, and layered, it’s rich with green apple, milk chocolate, and brown sugar. Brewed as an espresso, it rewards a careful dial-in, turning into a buttery, toffee-like treat. Chameleon is our rotating coffee, a versatile lot that changes regularly, always chosen for how well it performs both as filter and espresso. For our Chameleon, we always look for a coffee that works in more than one way. It should be bright and complex as a filter but rich and balanced as an espresso. This Zambian coffee hits that sweet spot, and we couldn’t resist sharing it with you as an omniroast. Brew it how you like, Aeropress, Chemex, or espresso, and enjoy its versatility. MORE ABOUT THE PRODUCER: Produced by Mount Sunzu Coffee in northern Zambia. Founded in 2018, Mount Sunzu operates its own wet and dry mill, allowing tight control from harvest through grading. Ripe cherries are floated, pulped, and dry-fermented for 24 hours with native yeasts, then dried on raised beds (10 days average) before hand-sorting. Sustainability is core: 92 kW solar energy system, 600 ha of conserved forest and wetland, and 300 jobs with pension and health coverage.

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    Croydon,
    CR0 4RU
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