Behind the Roastery
See our story
“We started Buxton Coffee Roasters because we couldn't find a roastery that cared about the whole picture — the farmers, the roast, the cup.”
Buxton Coffee Roasters was founded with a simple conviction: that specialty coffee done right should connect the person growing it with the person drinking it. Every decision we make — from which farms to work with, to how long to rest a roast before it ships — traces back to that belief.
We're based in Buxton, in the Peak District — a place that rewards patience and precision. That's the culture we bring to every batch.
From the Source
The people behind every cup
What We Stand For
Our principles
Direct Trade
We visit every farm we work with. We pay above market price because good coffee should sustain the people who grow it.
Small Batch
Every roast is a considered decision. Small batches let us react to the coffee, not a production schedule.
Peak District
Roasted in Buxton, Derbyshire. The landscape shapes our approach — unhurried, rigorous, built to last.
The Craft of Roasting
Roasted on Probat
Probat have been building coffee roasters in Emmerich, Germany since 1868 — making them among the oldest and most respected names in the craft. Their machines are found in the world's finest roasteries, from Tokyo to Copenhagen, trusted for their unrivalled consistency and the depth of flavour they draw from the bean.
We roast on a Probat Probatino — a machine renowned for its precision drum control and responsive heat management. Its cast-iron drum retains and distributes heat evenly, allowing us to coax the exact profile we want from every origin: whether that's preserving the bright acidity of an Ethiopian natural or building the deep caramel sweetness of a Honduran washed.
Every batch is roasted by hand, profiled individually, and rested before it ships. The Probat is the instrument — the roaster is the musician.
