Danelaw Coffee Roasters

Danelaw is a coffee roastery based out of Holmfirth UK. Owned and operated by specialty guru, David Jameson.

About Danelaw Coffee Roasters

Dave is a 2-time UK Coffee in Good Spirits Champion, a Q-Arabica grader (licensed professional coffee taster) and he coached the 2017 World Coffee in Good Spirits Champion. He has judged the World Barista Championship and been the master of ceremonies for coffee championships across Europe. Dave is a World Coffee Events AllStar and he’s made coffee on 5 continents. He has been working in coffee for almost 18 years now, from multinationals to small Indies. He has been responsible for coffees that have won over 50 Great Taste Award stars since 2017. Speciality Coffee can seem very confusing. Washed, Natural, Hybrid, Carbonic Maceration. It’s easy to feel like you’re trying to decipher a hidden code. Danelaw’s goal is to help to demystify Speciality Coffee and make it more approachable, without losing those interesting stories. David has bought, blended, roasted, tasted, sold, made and talked about coffee for over 16 years, from Welders in Wokingham to World Champions in West Hampstead. They source great quality, interesting speciality coffee to help you get to the point where you’ll be able to make the coffees you love from your local speciality coffee shop in the comfort of your kitchen.

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Coffee Origin

The Awash coffee from Danelaw originates from the Guji region of Ethiopia.

Named after the river that snakes nearly 750 miles through Ethiopia’s Great Rift Valley, Awash River is a naturally processed heirloom blend sourced from smallholder farmers in Guji and Sidamo — two of Ethiopia’s most celebrated coffee-growing regions, and part of the landscape widely considered to be the birthplace of arabica coffee itself. The result is a cup that’s bright, juicy and unmistakably Ethiopian: bold stone fruit sweetness, ripe strawberry, and a long citrus finish that lingers well past the last sip.

Natural processing here means the cherries are dried whole on raised beds, allowing the fruit to impart its full character directly into the bean. It’s a method that rewards patience, and the flavour shows it.