You might have heard about Campus at Union Roasted – educational centre and roasting space, project launched in 2016. It’s now home for SCA (Specialty Coffee Association) program courses and some of London’s best speciality coffee shops (Saint Espresso, Brooklyn coffee) roasting their coffee here.

At Union we’re are constantly exploring new ideas, sharing the knowledge and collaborating with likeminded people to keep moving the industry forward.

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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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At Union, we source a lot of coffee (around 75% of all our green coffee) from smallholders coffee farmers, when we source from smallholders we source through cooperatives.

Why is this?

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