ABOUT UNION

WHO WE ARE AND WHAT WE DO

ABOUT UNION

UNION DIRECT TRADE

MORE THAN JUST PAYING A FAIR PRICE

UNION DIRECT TRADE

BREWING TIPS

BREW COFFEE LIKE A PROFESSIONAL

BREWING TIPS


November 23rd saw our annual Winter Carnival take place at the Union Roastery. Home to the Union Barista Championship, we eagerly await the Winter Carnival each year and 2017 proved to be more popular than ever. We welcomed over 150 people to our roastery to compete in the UBC, show off their skills at the Oatly Latte Art Throwdown, hear about our latest producer visit and how not to start a business and of course to enjoy good coffee, good company and good beer!

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I’ve been reading a book set in the late 2050s. In it, the future of food supply is pretty bleak. People have more or less stopped eating meat. Soy dogs and veggie hash are the norm. And the worst part…real coffee is only available for the rich and the famous. The rest of the world now drinks ‘surrogate’ coffee.

What if I told you this book is non-fiction? That this really could be what the future looks like?

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We often hear about the negative impacts of growing coffee, such as deforestation, non-recyclable paper cups and even enforced labour, and sometimes about the positive benefits that coffee brings to farmers and their communities. But could we do more?

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Like most food crops, coffee is a seasonal product. Luckily for us, not all coffee producing territories harvest at the same time, and some harvests are large enough to last roasteries the entire year – pretty important when you want consistent components in a blend. However, thanks to the coffee industry’s ever-increasing appetite for the new and unusual, seasonal coffees with a limited stock – often called microlots – have earned a significant position in the speciality market place.

What exactly is a microlot?

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