A coffee named Concorde needs a little presence. Something elegant and distinctive, with a flavour that stays with you.
For us, that coffee comes from the Rwenzori Mountains of western Uganda. Supplied by 398 farmers and processed at Kasinga Coffee Station, it brings together the fruity sweetness of peach yoghurt and a rich dark chocolate finish.
These are the flavours you taste in the cup. Behind them is a journey of hand-picked cherries, careful sorting, patient drying and roasting here in West Sussex.
398 farmers behind every harvest
Concorde begins with the work of 398 farmers supplying Kasinga Coffee Station.
Each farmer harvests their coffee by hand, selecting ripe cherries. It is a crucial first step: the quality and ripeness of the fruit influence what the finished coffee can become.
At this stage, coffee looks very different from the roasted beans in your bag. The seeds are still enclosed within the skin and flesh of a small fruit. Getting from one to the other takes a series of decisions, and each affects the result.
Kasinga brings those individual harvests together for processing. This is a coffee with a collective story, shaped by the growers who select the cherries and the people who handle them through the next stage.
Careful selection at Kasinga
After harvesting, the cherries are pre-sorted before being floated in a tank of water.
Flotation provides another opportunity to separate the harvest. Floating cherries are removed, while the selected cherries continue to the drying beds.
That attention matters. Consistency starts well before roasting, and careful sorting helps ensure that the coffee entering the drying stage has the best possible foundation.
For Concorde, the next step is particularly important to its character: the cherries are dried whole.
The natural process
At Kasinga, the selected cherries are sun-dried on raised beds inside purpose-built polytunnels, with the fruit still surrounding the beans. This is known as natural processing.
The raised beds allow air to circulate around the cherries. The polytunnels provide protection from rain and help the team manage the drying conditions.
Natural processing takes care and attention. Cherries need to dry evenly, with regular monitoring throughout the process. It is this handling, alongside the growing conditions and the coffee itself, that helps shape the flavour we eventually taste.
In Concorde, we find peach yoghurt sweetness, a rounded body and a dark chocolate finish. These are tasting notes, rather than added ingredients: a way of describing the flavours and textures that the coffee brings to mind.
Roasted in West Sussex
Once the green coffee reaches our roasting partner in West Sussex, the focus shifts from preserving the harvest to developing its flavour.
We roast Concorde to a medium level. The aim is to bring out sweetness and body while keeping the fruit character that makes this coffee distinctive.
During roasting, heat drives a series of reactions that develop the coffee’s colour, aroma and flavour. How that heat is applied matters as much as how dark the beans look at the end.
For Concorde, balance is the goal. We want the chocolate notes to give the cup depth, with enough clarity for the peach yoghurt character to remain recognisable.
That combination also works beautifully with milk. In a cappuccino or flat white, the coffee’s fruit and chocolate notes sit alongside the sweetness and texture of steamed milk.
Why we named it Concorde
Concorde represents ambition and elegance in aviation. Its distinctive shape and extraordinary performance made it an aircraft people remember.
We wanted its namesake coffee to feel equally distinctive.
This Ugandan coffee has the richness to be satisfying and the fruit character to make you pause and notice it. The dark chocolate finish provides depth, while the peach yoghurt sweetness brings something unexpected.
That combination felt right for Concorde: a coffee with character, balance and a sense of occasion—even when the occasion is simply your first cup of the day.
The final stage: your cup
The last part of the journey happens at home.
Try Concorde as an espresso to explore its fruit and chocolate notes, or add steamed milk for a sweet, rounded flat white or cappuccino. It also works well as filter coffee, offering another way to experience its flavour.
For recipes and practical starting points, explore our coffee brewing guides.
Every cup begins with the same work: 398 farmers selecting ripe cherries, careful processing at Kasinga Coffee Station, and roasting in West Sussex to bring that coffee’s character into focus.