Every Mallards coffee starts with carefully selected green coffee beans. From there, roasting is what brings out the character, flavour and aroma we want in the finished coffee.

Our coffee is roasted in Yorkshire using a modern hot-air roasting process. Rather than relying on a traditional heated drum, hot air is circulated directly around the beans, allowing the roast to be carefully controlled and adjusted.

Different coffees call for different approaches. Roast profiles are developed to suit the character of each coffee, from the balance and smoothness of our signature blends to the individual character of our single origins.

Once roasted, the coffee is carefully cooled before going through further checks, including de-stoning. Our blends are made to precise recipes to help maintain consistency from one batch to the next.

The coffee is then allowed to rest and release some of the carbon dioxide naturally produced during roasting before it is packed and prepared for delivery.

The result is coffee that's ready to enjoy, with the work behind the scenes kept out of your cup.