We are an independent coffee roaster based in Ditchling, Sussex. We were born out of frustration for the coffee industry.
Whist we understand the competitive and high end side of the business, it was starting to get to pretentious. I didn’t want my mum not to be able to walk into a coffee shop and feel confused or shamed by the staff. Over complicated & unsmiling baristas. What had the service industry become and can we build a business that comes from a different place.
Back Yard Coffee, came about named for the simple reason that we used to roast from our back yard, (back garden coffee sounded rubbish) it’s a home business and still is. Run by family, and loved by family. We are the core of it, hence the calavara (skull) the core of us. We are a back to bones business.
We love what we do and want to provide a product and service that was suited to all range of coffee drinkers, from your mocha to your q grader.
We create the crowd pleasers.
No Bull…Just great coffee
Our house blend No 1 will hands down get customers telling you it’s amazing coffee and will also raise your spend per head. Customers will want another coffee.
We supply all manor of places from catering trailers, film sets, cafes, restaurant, pubs and a couple of master chef winners.
We buy only beans we can trust in. We have over the years put a lot of effort and time in selecting our beans. We always buy beans that are fair trade and ethically sourced.
When cupping the beans our main aim is to fine a bean that can work within our house blend as this is 90% of our sales. We then make it work as a single origin. We almost never buy anything purely for a single origin as we don’t want to risk not being able to sell it. Those sacks aren’t cheap and they are 60kg.
We buy from a great farm in Brazil called Auga Santa.
We started using them from the early days. By the power of social media an old school friend of Elliott’s contacted him, and let him know that his partners father has a coffee farm in Brazil.
We were so happy, it’s a bit of a minefield out there when your first starting out.
Not only was is great coffee, we could build a great relationship with the farmers and make sure they are well looked after. We also loved the fact that a tree is planted in the rainforest for every pallet we buy.
We buy our Ugandan coffee from an amazing parter with have, they deal with all the middle ground. Importing, farmers, quality control and green sourcing.
They have a huge passion for high-quality arabicas from East Africa.
They truly believe in the transformative economic power of coffee and have seen first hand the impact it makes on farmers, their families and entire communities. Good coffee and good relationships come from collaboration. They’re working closely with growers, farmers and buyers directly at the source.
When we tried thy Ugandan from them we knew this was something we had to have, and immediately asked them not to show this to anyone else and we will buy the full crop from that farm, as long as we have the assurance that the farm will reap the rewards of selling they crop so quick.
Sure enough we had just purchased 60 sacks from a frame that had never imported to the uk and an importer doing this for the first time. There is some risks involved, what is the actual product when it come is going to be awful, where do we store it. Where is coffee, 4 months later, still bobbing around on a ship somewhere trying to make its was to the UK. Finally we had it as all has worked out in the end.
The 3rd Part
When it comes to making up the blend we needed a third part, or not, but we wanted a third part. We knew it’s was something just to add a little extra flavour to the coffee so didn’t want to be buying a huge quantity up front. Thankfully there is an amazing company is Sussex that is one of the uk best and largest green bean finder and importer.
They guided us and have always been on hand to point us in the right direction.
So this is the part of the blend that changes, we buy a bean they matches as closely as possible what we already have, we want and need that consistency. Current we are using Peruvian green. We have enough for another 4-5 months. Then we will see what the market brings.