Scenery Coffee Roasters: London, Colourful & Brewing Guide
A bag of Scenery can take your morning in very different directions: chocolate and butterscotch in an espresso, blackcurrant in a Kenyan filter coffee, or jasmine and peach in an Ethiopian lot. The interesting part is choosing the right expression for the way you actually drink coffee.
Scenery Coffee Roasters is a London specialty coffee roaster offering seasonal single origins alongside recognisable names such as Colourful, Facility Blend and Interval Espresso. This guide introduces the people and ideas behind the bags, explains how the range differs, and helps you choose, rest and brew your coffee at home.
Explore our Scenery Coffee selection. The coffees below reflect our selection when this guide was written; check each product page for the current lot, roast date and availability.
Scenery Coffee Roasters: a London story with room for everyone
Scenery was founded by Stu, Ross and Alex, three friends with backgrounds in specialty coffee. Their project brings together a roastery, café and kitchen in London. Scenery’s address is 171 Union Street, in Borough, inside the Jerwood Space.
In an interview with Sprudge, co-founder Alex Wallace described a business that wants people to decide how deeply they engage with coffee. The café’s setting, connected to performing-arts rehearsal spaces in a former Victorian school, brings coffee drinkers into contact with a wider creative community. That combination gives the brand a recognisable context beyond the bags on a shelf.
For someone discovering Scenery from Canada, the practical appeal is the breadth of its offering. You can start with an everyday blend or explore a more demanding, very lightly roasted single origin. A coffee does not have to be rare, expensive or difficult to prepare to deserve a place in your routine.
What makes Scenery’s approach distinctive?
Scenery describes its roasting in terms of roaster influence: how much the roast contributes to the flavour. Its stated equipment includes a Loring S35. The roaster also describes working with importers and committing to coffees before they leave origin. These are useful details to consider alongside the producer and processing information on each bag.
The illustrated labels are created with artist Lucas Garcia. Their imagery connects the producing landscape with the character of the coffee. In its Sprudge interview, Scenery described these designs as a way of making returning farms and producers visually recognisable across seasons.
Read those colourful bags as an invitation, then look at the information underneath. An Ethiopian coffee and a Costa Rican coffee may both sound fruity, but their roast, processing and intended brewing method can lead to very different cups. The label should help you narrow the choice, rather than persuade you that every bag is equally suited to every drink.
Seasonal names do not always mean identical recipes
Scenery’s range includes blends and single origins, and its FAQ explains that selections and blend components rotate. This matters when you reorder. Colourful is a continuing concept, but the countries, proportions and flavour notes can change. A review of an earlier version may describe a different coffee from the bag available today.
Our advice is to compare the product’s tasting notes, process and roast date before buying again. If you loved a previous version for its berry character, look for that character explicitly rather than relying on the blend name alone.
Which Scenery coffee should you choose?
Begin with your usual drink. A latte, a black V60 and a traditional espresso ask different things of the beans. This shortlist offers a practical starting point based on the profiles in our product listings.
| Your preference | Start with | What to look for |
|---|---|---|
| Everyday coffee with milk | Facility Blend | Chocolate, nutty sweetness and a medium roast |
| A darker, traditional espresso | Interval Espresso | Chocolate fudge, dried fruit and a low-acidity profile |
| Fruit-forward filter or espresso | Colourful | Seasonal fruit and floral notes |
| Sweetness with a gentler fruit character | Aponte Honey | Toffee apple, blackberry and milk chocolate |
| A floral, very light filter coffee | Rumudamo Anoxic Washed | Jasmine, citrus and stone-fruit notes |
| Sweet coffee with less caffeine | Villamaría Natural Decaf | Pear, dates, chocolate and toffee |
Tasting notes describe a sensory impression, not a promise that every brewer will produce the same result. The notes used here come from the listed coffee descriptions; they are not presented as an independent tasting-panel review.
A closer look at Scenery’s blends and single origins
Colourful: a changing route into fruit-forward coffee
Colourful is the name to explore when your idea of an exciting coffee includes fruit and floral aromatics. Our listed version 20 combines Ethiopian coffees from Bookkisa and Shoondhisa, with washed, natural and anoxic natural components. Its listed notes are blueberry jam, peach, bergamot and honeysuckle.
It is roasted lightly for filter and espresso. Try it black first, particularly if you want to notice how the floral and fruit impressions change as the cup cools. For a first purchase, think of Colourful as an introduction to a particular flavour direction, not a fixed recipe that will remain unchanged forever.
Facility Blend and Interval Espresso: two everyday directions
Facility Blend is the approachable option in our selection. The listed version 16 combines Brazilian natural and Guatemalan washed coffees, with milk chocolate, peanut butter, plum jam and butterscotch notes. Its medium roast makes it an obvious candidate for someone who enjoys espresso, moka pot or French press, including coffee served with milk.
Interval Espresso takes a darker direction. Our listed version features Peruvian Typica from Fredis Rodríguez Sosa at El Choloque, with chocolate fudge, dried fruit and raisin notes. Choose it when you prefer a more traditional espresso profile and less prominent acidity. These two coffees are also useful reference points if you are moving into specialty coffee from a familiar chocolate-led blend.
Aponte Honey and Roble Negro: fruit with a comforting base
Aponte Honey comes from the Inga community around Aponte in Colombia’s Nariño region. The listed Caturra lot has a light-medium roast and a profile of toffee apple, blackberry and milk chocolate. It offers a sensible middle ground for a drinker who wants to explore fruit without choosing the most delicate coffee on the menu.
Roble Negro Espresso, a washed Costa Rican Catuaí from the Vásquez family, is another option to consider. Its listed notes include morello cherry, stewed apple, caramel and milk chocolate. The product is intended for espresso and filter. Choose between them according to your preference for the particular fruit notes, rather than treating either country as a guarantee of flavour.
Ethiopia: two different versions of delicate
Rumudamo Anoxic Washed is listed with jasmine, yuzu, white peach and guava notes. Its very light roast and recommendation for at least four weeks of rest make it a deliberate choice for someone who enjoys aromatic filter coffee and is willing to give the bag time.
Weessi Tima Anoxic Honey offers a different set of reference points: Meyer lemon, green apple, white grape and milk oolong. It comes through Ture Waji’s Sookoo operation and is also listed for filter or turbo espresso. For a side-by-side tasting, keep your brewer and water the same so the comparison is easier to interpret.
Kenya, Rwanda and Costa Rica: follow the flavour you enjoy
The two Kenyan options provide a useful comparison within one origin. Kaguyu AA #035 is described with raspberry, mirabelle plum, blackberry and hibiscus. Kerugoya AA #026 leans toward blackcurrant, blackberry jam, hibiscus and rhubarb. Both are washed coffees with very light roasts, but their listed profiles give you different reasons to choose them.
For another direction, Dahwe FW from Rwanda combines roasted plum, cherry, apple, tangerine and black-tea notes. Don Senel Milenio from Costa Rica is a slow-dried natural with cola, blackcurrant jam, raspberry liqueur and dried-pineapple descriptors. The latter is a candidate for someone seeking a more expressive fruit profile.
Villamaría Natural Decaf: include decaf in the discovery
Villamaría Natural Decaf is a Colombian coffee processed naturally before sugarcane-derived ethyl acetate decaffeination. Our listing describes poached pear, dates, milk chocolate, pineapple and toffee, with a medium-dark roast for espresso or filter.
It is worth considering on its own flavour merits. If you share a household with people who want different caffeine levels, choosing a decaf with a clear profile makes the second bag part of the same discovery rather than an afterthought.
How to rest and brew Scenery coffee at home
Read the rest recommendation for the specific lot
Do not apply one resting window to the entire range. Our Rumudamo listing recommends at least four weeks; Kaguyu recommends four or more. Other coffees have different guidance. Use the roast date and recommendation on your bag or product page as the starting point, and remember that the rest is counted from roasting, not from delivery.
If you want more context, read our guide to resting coffee after roasting. Keep a simple note of when you opened the bag and how the cup tasted. Comparing your own results a few days apart is more useful than assuming the first brew is the final verdict.
A practical filter starting point
Scenery publishes its own filter method, emphasising soft water, a longer bloom and pulse pours. Its recipe is written around a particular setup, so it should not be treated as a universal instruction for every brewer.
For a simple home trial, the following is our suggested starting recipe, not an official recipe for every Scenery coffee:
- Weigh 15 g of coffee and 250 g of water.
- Rinse your paper filter and preheat the brewer.
- Start with a medium-fine grind appropriate to your brewer and water around 94°C.
- Wet the grounds evenly with about 50 g of water and allow roughly 45 seconds for the bloom.
- Add the remaining water in two or three controlled pours, allowing the level to fall between pours.
- Taste the coffee warm and again as it cools. Change one variable for the next brew.
If the cup is thin and sharply sour, try a small increase in extraction through a finer grind or slightly hotter water. If it is drying or harsh, try a coarser setting or gentler pouring. These are diagnostic starting points, not absolute rules. Water, grinder and filter can change the result substantially.
Espresso: choose the coffee before chasing a number
For traditional espresso and milk drinks, begin with Facility, Interval or an espresso-oriented single origin such as Roble Negro. Follow the bag’s recipe when provided. If no recipe is available, an 18 g dose producing about 36–40 g of espresso can be a practical first trial for an appropriate basket, then adjust to taste.
Very light coffees listed for turbo espresso require a different approach from a conventional short shot. Do not force every coffee into the same ratio or extraction time. Our espresso versus filter roast guide explains the choice in more detail.
Build a Scenery tasting flight without overcomplicating it
For a first order, choose two contrasting bags: Facility for a familiar chocolate-led reference and Colourful for fruit and florals. If you already know you enjoy very light filter coffee, compare an Ethiopian lot with a Kenyan washed coffee instead.
Brew small servings using the same water and method. Write down three things: the most obvious aroma, how the acidity feels, and the finish after swallowing. Then taste again as the cups cool. You do not need to identify every fruit on the label. The useful outcome is discovering which cup you want to drink again.
Frequently asked questions about Scenery Coffee
Where is Scenery Coffee roasted?
Scenery is based in London, United Kingdom. Its café and roastery are at the Jerwood Space on Union Street in Borough.
Is Scenery only for light-roast coffee drinkers?
No. Our selection ranges from very light single origins to medium-roasted Facility Blend and darker Interval Espresso. Choose by the individual product’s roast and intended brewing method.
Is Colourful always the same coffee?
No. Check the version and components. Our listed version 20 is Ethiopian, while earlier versions used other origins. The name identifies a continuing flavour concept rather than a permanent ingredient list.
Which Scenery coffee should I try with milk?
Facility Blend, Interval Espresso and Roble Negro Espresso are useful starting points from our selection. The best choice depends on whether you prefer a rounded chocolate profile, a darker espresso or more fruit character.
Where can I buy Scenery coffee in Canada?
Browse the Scenery Coffee Roasters collection at SpecialityCoffee.ca. Individual pages show availability and details for the stocked lot. Our selection can differ from Scenery’s own UK catalogue.
Explore Scenery, one flavour at a time
Start with the cup you want to drink, then choose a bag that supports it. Scenery’s range gives you room to move from a dependable everyday espresso to a more floral or fruit-led filter coffee without pretending there is one correct taste.
Shop Scenery Coffee Roasters or explore our wider filter coffee and espresso coffee selections.
Sources and further reading
- Scenery: About Us
- Scenery: FAQs
- Sprudge: Scenery’s London café, as told by Alex Wallace
- Found Hope: introducing founders Stu, Alex and Ross
- Scenery’s filter recipe
Published November 2026. Coffee examples and tasting descriptors refer to the linked SpecialityCoffee.ca product listings at the time of writing. Seasonal lots and availability change.
