Every journey has a beginning. Ours starts in Mayfair — where, since 1942, we’ve sourced, roasted, and shared coffees with character. Now, we invite you to join us as we travel beyond the shopfront, into the hills, forests, and faraway farms where each of our coffees begins its story.
From the wild rainforests of Sumatra to the remote Galápagos Islands and the highlands of Nicaragua, experience the world’s finest coffees — chosen with care and shared, one origin at a time, by H.R.Higgins.
Whether you visit us in Mayfair, read along online, or taste from home, your place on the journey is waiting.
From the volcanic highlands of Ahuachapán, Finca El Ingenio is a rare honey processed coffee in the H.R.Higgins range. Bright grapefruit and lime are layered with tropical fruit and a smooth, fudge-like sweetness, while a gentle hint of funk adds depth and distinction.
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Set within a UNESCO Biosphere Reserve, Finca El Ingenio is a sixth-generation farm where the Urrutia family has cultivated coffee since 1875. Grown under shade in El Salvador’s Ahuachapán region, their approach prioritises biodiversity, slow ripening and depth of flavour — a shared philosophy that resonates with our own values at H.R. Higgins.
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El Salvador Finca El Ingenio is a coffee rooted in heritage. The farm has been in the Urrutia family since 1875, passed down through six generations who have each brought care, precision, and a commitment to quality. Grown in the Ahuachapán region of western El Salvador, the farm is both Rainforest Alliance certified and part of a UNESCO Biosphere Reserve. It is fully shade grown—a method that not only protects the ecosystem, but also encourages slower cherry ripening. This extended maturation allows natural sugars to develop more fully, resulting in a cup of remarkable sweetness and complexity.
This particular lot is honey processed. The sticky fruit mucilage is left on during drying, allowing a gentle fermentation to develop. The result is a coffee with a little funk, a lot of character, and just the right amount of intrigue.
In the cup, it is bright and expressive. Grapefruit and lime meet tropical fruit and a fudge-like finish. Roasted to a medium profile, it is lively as espresso, juicy and clean on filter, and softens beautifully with milk.
Chosen as by both our roastery and shop teams, it also marks a welcome addition to our collection bringing a rare honey processed coffee to our offering.
Grown high in the Sumatran highlands and processed using the traditional Giling Basah method, this coffee brings together brown sugar sweetness, pineapple brightness, and rich notes of chocolate and blackberry. A flicker of ginger lingers on the finish — warm, unexpected, and quietly compelling.
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Sumatra Hutan is sourced from the KOPEPI Ketiara co-operative in the Sumatran highlands, renowned for producing exceptional Fairtrade and organic-certified coffee. The Fairtrade Premium supports vital local projects, meaning every cup contributes to a community as well as a craft. You can read more — including David Higgins’ reflections on what makes this coffee so special — on our blog.
Discover moreSumatra Hutan coffee comes from Koperasi Redagang Kopi (KOPEPI) Ketiara co-operative in Sumatra. They have developed a well-earned reputation for producing excellent Fairtrade and organic coffee, with all the coffee they grow being dual certified. The money they receive from the Fairtrade Premium on their coffee goes directly towards projects or causes that support their local community.
Sumatra Hutan is bold, tropical and complex. Roasted medium it has tasting notes of brown sugar, pineapple, chocolate, blackberry, ginger.
Nicaragua La Bastilla Blueberry Candy is a medium roast grown at altitudes of 1,050 to 1,400 metres in the highlands of Jinotega. Naturally processed, this coffee is sweet and fruit-forward, with pronounced blueberry notes and a subtle citric acidity. There’s an almost boozy character to the cup — vibrant, rounded, and delightfully unexpected.
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We first met Markus Fischer of La Bastilla in 2016, and this exclusive lot is the result of that enduring partnership. Grown on a Rainforest Alliance certified estate deep in the Nicaraguan highlands, it’s a coffee rooted in shared values — quality, sustainability, and a personal connection to place.
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Grown in Ethiopia’s Gedeo highlands and washed at the Dumerso Station, this heirloom coffee is bright and poised. Notes of lemon and lime zest, pineapple, black tea, and soft florals reflect both the altitude and care behind every cup.
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Ethiopia Dumerso is produced by over 750 smallholder farmers who grow coffee on small plots surrounding the town of Yirgacheffe. Their hand-picked cherries are brought to the Dumerso Washing Station, run by sisters Hirut and Mahder Birhanu. Here, traditional washed processing is carried out with precision — including hand-sorting, careful fermentation, and slow drying on raised beds.
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A new arrival from the highlands of Yirgacheffe, Ethiopia Dumerso offers a cup of exceptional brightness and clarity. Grown at altitudes of 1,800 to 2,000 metres by over 750 smallholder farmers, this washed heirloom coffee is processed at the Dumerso Washing Station — brought back to life in 2013 by sisters Hirut and Mahder Birhanu.
The cherries are grown in mineral-rich red clay soil, shaded by native Acacia, Birbirra and Wanza trees. After hand-sorting, they are pulped and fermented for up to 48 hours before being dried slowly on raised beds for up to 15 days.
With zesty notes of lemon and lime softened by pineapple, black tea and delicate florals, this light roast is a vibrant expression of its origin.
The Birhanu sisters also lead a sustainability initiative at the washing station, turning discarded coffee parchment into pressed firewood — helping to reduce reliance on gathered wood and protect the surrounding forest.
Best enjoyed black to appreciate its delicate profile. We recommend brewing as a filter or pour over using 15–16g of coffee per 250ml of water.
Grown at low altitudes on San Cristóbal Island in the Galápagos, this rare coffee is as distinctive as its origin. With gentle notes of apricot, caramel, and pear, it offers a soft, rounded cup that’s best enjoyed brewed as a filter. An elegant reminder that even the most remote places can hold something extraordinary.
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Certified bird-friendly, the farm protects native songbirds and returns every cherry husk to the soil — a place where nothing is wasted, and everything is done with care. You can read more about this remarkable origin, and why it’s a favourite of Mr Tony, in Mr Higgins Recommends.
Discover moreWe believe in savouring each moment. As such, we're unveiling each coffee as they arrive, allowing you to fully appreciate the distinct qualities of every origin. Stay tuned as we continue this global exploration, we'd love you to join us.
Our Duke Street shop is an essential part of the journey. Here, you’ll find more than just exceptional coffee — you’ll discover the stories behind each origin, shared through knowledgeable baristas, thoughtful displays, and in-store tastings.
Watch as your cup is prepared with care, explore our seasonal selections, and discover the journey each bean has taken — from faraway farms to our home in Mayfair.
Our Mayfair Shop is open seven days a week for coffee and tea sales, take away drinks, or join us in our coffee lounge for drinks.
Duke Street is closed over Bank Holidays.
Shop Opening Times:
Monday – Friday: 8am – 5.30pm
Saturday: 10:00am – 6pm
Sunday: 11am-4pm
Coffee Room Opening Times:
Monday – Friday: 9am – 5.30pm
Saturday: 10am – 6pm
Sunday: 11am – 5pm
Get in touch:
Call us 020 7629 3913 or email info@hrhiggins.co.uk
