In May Cornish-based Origin Coffee Roasters will open a 1,000sq ft space in East London. Dan Fellows, Head of Wholesale at Origin, said “We’re very pleased to announce that we’ve just signed a lease for a premises in Shoreditch that will house a flagship coffee shop, barista training facility and technical support for our London customers.”
The London base will boast an impressive speciality coffee team headed by Tom Pye, SCAE UK Latte Art Championship top ten placer. Barista training will be offered by multiple SCAE diploma holder Alex Passmore and technical support from La Marzocco trained engineer Sam Bratton.
The coffee shop will brew the roaster’s directly sourced speciality coffee, including very special editions such as the highly acclaimed Esmeralda Boquete Geisha. The team will host events including cuppings and direct sourcing talks by Origin’s Coffee Development Manager, Joshua Tarlo; Joshua ranked second place in this weekend’s UK Brewers Cup and is Canada’s Barista Champion number 2.
The space itself is being designed by Anna Hart the interior designer behind The Brew House, Origin’s speciality coffee shop in Porthleven.
“We’re delighted to be opening in London. It represents an exciting time for Origin and a showcase of our commitment to supporting our wholesale customers through the provision of expert training and technical support throughout the UK.” said Tom Sobey, founder of Origin.
This news follows shortly after the announcement that Origin had signed a lease for the coffee shop offering at the landmark space ‘The Exchange’ in Penzance, Cornwall.
About Origin Coffee
Origin Coffee is one of the UK’s leading speciality coffee roasters, based in Cornwall.
They believe that seasonal coffee traded directly is the best way to ensure an exceptional product and achieve this by visiting the farms and mills they work with directly (or do so through their trusted partners) and rewarding them for producing the best quality crops through sustainable and ethical practices. Origin coffees are rotated based on seasonality with monthly single origin’s and special small lot coffees
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