Union Roasted Coffee House Roast - Cafetiere Grind

Seriously good coffee made simple
House Roast is your go-to for bold, everyday flavour. Freshly roasted with rich notes of chocolate and caramel, it’s an easy upgrade to better coffee at home.

More about this coffee:
Meet your new go-to: House Roast. One of Union's best-loved blends since 1995.
With its smooth, chocolatey-sweet flavour and freshly roasted consistency, it’s a reliable favourite - perfect for anyone new to specialty coffee or simply after a delicious, no-fuss brew every day.
Exquisite coffees from family farms in Honduras, Peru, Colombia and Ethiopia. Delicious dominant notes of chocolate and caramel, with some acidity reminiscent of citrus.

The coffees in this blend:
Throughout the year Union sources its coffees that create House Roast from several groups of smallholder farmers in Colombia, Honduras, Peru and Ethiopia. These may include....
Timaná, Colombia
Nestled in the high peaks of Huila, Timaná is home to the ASPROTIMANA cooperative with over 220 farmers dedicated to quality, sustainability and community. Founded in 2001, the group has grown from 32 members to a thriving network supported by initiatives for women and young farmers. Their commitment to specialty coffee and social progress has shaped both the flavour in the cup and the strength of the community behind it.
Chirinos, Peru
High in the Cajamarca region, Chirinos is a pioneering cooperative of over 800 smallholder farmers (30% female producers) who have been producing organic coffee since 1968. Their innovative composting system, using natural materials like coffee cherry and honey water (from coffee processing), enriches the soil and protects the environment. Through shared knowledge and community spirit, Chirinos farmers continue to prove that collaboration and sustainable practices can transform lives and create consistently exceptional coffee.
CAFESCOR, Honduras
In the lush mountains of Copán, CAFESCOR brings together more than 440 producers united by a shared vision for quality and regenerative practices. Founded in 2014, the organisation promotes sustainable farming and reforestation, planting thousands of native trees while reducing environmental impact. Their farms sit at elevations of up to 1,700 masl - producing sweet, balanced coffees that reflect both the rich Honduran landscape and the cooperative’s forward-thinking approach.
Yayu, Ethiopia
The Yayu Forest Biosphere is one of the last homes of wild Arabica coffee, where smallholder farmers grow coffee beneath the forest canopy. Since 2014, Union's partnership has supported forest conservation and sustainable livelihoods through training, organic certification and Union Direct Trade. By protecting biodiversity and empowering communities, Yayu’s farmers produce coffee that captures the essence of its environment - vibrant, complex and vital for the future of specialty coffee.

Flavour category:
chocolate & caramel
High quality coffee has wide ranging, naturally occurring taste notes. The dominant flavour profile in this coffee is Chocolate & Caramel. Brought out by the roasting process – caramelisation happens towards the end of the roast. Generally the darker the roast, the more dominant the chocolate and caramel flavours are.

Roast:
This coffee is a medium roast. Roast level influences the flavour and body of coffee. Darker roasts are fuller bodied, lighter roasts brighter. A medium roasted coffee bean is medium brown in colour. It retains many of the flavour profiles of the natural bean but also gains some sweetness and body from a longer roast.

Quality score:
84.25
Coffee scoring over 80 on Speciality Coffee Association scale is considered High Quality, Speciality Coffee.

Best brewed as:
This coffee is best brewed as a cafetiere (French press).
This coffee is best brewed as a filter (cafetiere, pour over, aeropress, drip, etc.).
All Union's coffees can be brewed using any method, but this is Union's recommendation for a method which suits the coffee particularly well.

Processing method:
This coffee was processed using the washed method.
Post-harvest processing influences the taste profile. Washed coffees are brighter, naturally processed are sweeter and honey processed are somewhere in between.