Why is it called Milan?

What the hell is a coffee roaster in Cornwall calling one of their blends “Milan” for? Are these guys daft? Yes, probably but thats not the actual reason we came up with that name.

It turns out we had a decent reason.


We are big fans of Conti and test our espresso blends thoroughly on a Conti Sixty. One day we had a very exciting call when they asked us to send them coffee to take to Host Milan. We hit the Laboratory* and spent the day researching** possible blends that would showcase their espresso machine. Neither of us slept that night with all the excitement*.

Milan 250g
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Anyway, as you may have gathered by now the reason it is called Milan is because that was its first destination. We love it and now produce it for general sale. 

BTW It also makes a great filter for that first morning coffee.

*Bench with coffee stuff on

** Drinking coffee

*** Possibly coffee related

Now Roasting (geek post)

001 batch

We are now in full swing and roasting from our first batch of coffee. Some of you will know us and just think "cool, we know this is going to be great" but some of you may actually want to know the provenance of what we are roasting. So here we go, enjoy.



Finca La Providencia, Huehuetenango

Varietal(s): Caturra (75%) w/ Bourbon, Mundo Nuevo & Catuaí

Processing: Fully washed & dried on patios or guardiolas

Altitude: 1,550 to 1,900 metres above sea level

Owner: Max Ariel Palacios Villatoro

Town: San Pedro Necta

Region: Huehuetenango

Country: Guatemala

Total size of farm: 342 hectares

Area under coffee: 250 hectares


Farm: Varietal(s): Primarily Red Catuaí; also Lempira, Ecafe 90, Bourbon, Pacas, Pache & Typica

Processing: Fully washed & dried on patios & African beds

Altitude: 1,500 to 1,600 metres above sea level

Town: Various

Region: Marcala

Country: Honduras

Farm Size: 5.8 hectares on average


Roberto Escobar, Field and Overall Manager.JPG

Guadalupe Zaju

Farm: Finca Guadalupe Zaju

Varietal(s): 30% Caturra, 50% Marsellesa, 20% Hybrids

Processing: Fully washed & dried in guardiolas

Altitude: 900 to 1,400 metres above sea level

Owner: Teddy Esteve & family

Town: Toquian Grande & Pavencul, Soconusco Region

Region: Chiapas

Country: Mexico

Total size of farm: 310 hectares

Area under coffee: 160 hectares

Because Of Coffee

We managed to convince Clara to hook us up with some illustrative work recently. With only Hugo’s love of good gramma and a conversation over a flat white for inspiration I asked her to create three illustrative pieces. Amazingly she soon came back with three rocking pieces that were perfect. 

Make sure to check her website out: claramjonas.myportfolio.com and give her a follow on instagram @claramjonas (and us @risinggroundco) once you have checked out her work below.