NewGround coffee

The Roasters:

Expertly crafted coffee meets social responsibility. NewGround coffee pushes boundaries. It is thinking differently about what has come before and never settling for the ordinary. At NewGround this is at the heart of everything they do. From their ethically sourced high-grade coffee, carefully selected from small-scale farms around the world, to their state-of-the-art facilities where they expertly roast each batch to reveal new exciting flavours every time.

Coffee name:

La Pradera - Coming Soon

The Coffee:

This unique fermentation lot, sourced from Felipe Archila's Finca La Pradera in Armenia, Quindio, spans 16 hectares, with 12ha dedicated to coffee. Using anaerobic fermentation, wine yeast, and fresh passionfruit, it yields an exceptional cup. Patience is key; consider resting it for 2 weeks for the full experience, although we understand if you can't resist trying it sooner.




1350 masl


Anaerobic honey with passionfruit & wine yeast

Tasting notes: 

Passionfruit and gooseberry

Why we like it:

If you want to treat yourself to something exceptional, this is a super funky anaerobic honey processed coffee is the one.

NewGround Coffee | Colombia

NewGround Coffee | Colombia

NewGround Coffee | Colombia

Regular price £12.00

Sent directly to you from NewGround Coffee for freshness.

Coffee name: DIVINO NINO

This special lot from La DIVINO NINO is both sweet and complex in profile. We're blown away by the fruity complexity of this total knockout!

Hints of: Blackcurrant, Caramel

Grown in: Colombia

Process: Washed

Varietal: Caturra


This social enterprise, New Ground Coffee, was a hit for RiSE coffee box back in Jan 2021! New Ground use coffee to create work and training opportunities for ex-offenders across the UK


Since day one Osito Coffee has been working with the group colloquially known as “Divino Niño” in Suaza. Over these 3+ years, this group has grown from 25 producers to over 50. 

Osito founded its one and only annual cup competition with Divino Niño called the Copa Suaceña. It is through this competition they have found many great single farm micro-lots and zero in on high-potential producers.

The resulting cup here is very juicy and delivers the perfect balance of acidity and sweetness.

If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait…

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