Ask the Roaster
Click the link to read more from head roaster and certified Q-Grader Aaron.
We are an independently owned and family run business, forever curious and ready to transform the way coffee is served.
Established by Dominic and Daniella Boyett in 2009, the mission was to offer great coffee whilst making it accessible to everyone. We have dedicated the last decade and more to learning, working hard, and building more than just another coffee brand. Ue Coffee Roasters is more than the sum of its parts, we have learned that it takes a team with passion and determination in the pursuit of excellence to make a company great.
We focus on sourcing coffee with distinctive character from growers dedicated to producing outstanding crops. We’re constantly introducing new coffees into our line up as we discover new beans that are just too good not to share. We respect the coffee farming community and the important role they play in our industry. Where possible we source from farms, co-ops or milling stations where we have established a direct relationship, and only work with reputable partners who share our dedication to coffee quality and support ethical practices at origin.
We’re lucky to have some of the industry’s most refined palates on our cupping panel. From Q Graders to international SCA judges, our panel assesses every delivery of green beans on arrival and again after blending to ensure each batch hits its full flavour stride. Our Cupping Room in Witney has been built to Specality Coffee Association standards with public cupping sessions being hosted on a regular basis to showcase outstanding coffees.
We are well equiped with the very latest Giesen roasting technology across three systems ranging from a 15Kg small batch through to a 30Kg commercial roaster. Our master roaster has spent years perfecting the ideal roast profiles for each of our estate coffees and blends, however, we leave nothing to chance.
Each and every batch is carefully monitored using digital profiling allowing us to maintain consistency in each and every batch, while ensuring the sweet spot is hit every time; that split second where body, sweetness and acidity are balanced in perfect harmony.