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We open from 8 a.m. until 4 p.m. from Monday to Thursday and close at three on Friday's. We are closed on Bank Holidays and weekends.

If you're in the local area, we'll deliver it to you the next day. If you order online, you will get a tracking link from our third-party courier service. Our courier collects from the roastery each day around 10 a.m. and our aim to to have any orders from the previous day ready for them to collect.

I'm afraid not. We're a roastery and not a cafe. You can collect beans you purchase online from us but we don't sell coffee or take cash on our premises.

No, unfortunately, we don't, and we're not saying there's anything wrong with it. It's all about personal preference.

At Imbibe, we prefer to roast to a light-light/Medium roast profile, which brings out the complexity and character of the beans.

We would always recommend Kaleidoscope as our flagship coffee, Boa Sopa would be a staff favourite, but any of our certified organic coffees are the ones best suited for espresso.

There are no hard and fast rules or wrong answers here. If you've chosen a blend, then we feel it's suitable for all brew methods, particularly espresso. If you have chosen one of our single origins, we recommend a filter or immersion method of brewing, but this doesn't mean you can't use it for espresso! You can visit our brewing videos section to give you an idea as to how you can best enjoy these coffees at home. 

A coffee varietal is like the "breed" or "type" of a coffee plant. Just like there are different kinds of apples ( Granny Smith, Pink Lady, Honeycrisp) that taste a bit different, there are different kinds of coffee plants, each with its own flavour, size, and growing needs. Examples of coffee varietals INCLUDE Typica, Bourbon, Gesha and Caturra, each with its own distinct flavour profile and characteristics.

In coffee, "process" means the way the coffee beans are removed from the fruit (the coffee cherry) after harvesting. The chosen method has a big impact on coffee flavour.

The main processing methods are

• Washed (wet) Process- Cherries are pulped to remove the skin and most of the fruit, then fermented to break down remaining mucilage, washed with water, and dried. This tends to produce a clean, bright, and vibrant flavour profile.
• Natural(Dry)Process- Whole cherries are dried intact, allowing sugars and flavours from the fruit to infuse into the beans. This often results in a sweeter, heavier-bodied cup with a fruity, sometimes wine-like profile.
• Honey (Pulped Natural) Process- The skin is removed, but some fruit remains on the bean during drying, creating a flavour profile between washed and natural - often sweet, smooth, and with balanced acidity.

Over the years, experimental coffee processing methods have gained in popularity (anaerobic, carbonic, etc.)

They are based on the traditional main methods -washed, natural, or honey - with extra steps to create distinctive flavours.

No. Coffees that are blends have two or more countries or origins on the bag and can contain many coffee varieties. Single-origin coffees are generally one or more varieties of coffee grown in a specific region or country that will highlight a flavour profile from that specific region. Just because you've tried one "Colombian" coffee doesn't mean that you've tried them all. Coffee is an ever-changing drink that yields a unique flavour profile each harvest cycle, so we recommend you try many different coffees from many different origins to find the flavours you like most.