Welcome to Carrow Coffee Roasters
We are Paola and Andrew, coffee enthusiasts and founders of this small roasting business, located beside the Atlantic Ocean in County Sligo, Ireland
Welcome to Carrow Coffee Roasters
We are Paola and Andrew, coffee enthusiasts and founders of this small roasting business, located beside the Atlantic Ocean in County Sligo, Ireland
Who we are.
Carrow Coffee Roasters is a boutique roastery based on a family farm in the West of Ireland, perched on the shores of the Atlantic Ocean and circled by ancient forests and Neolithic sites.
We constantly strive to source the best sustainably-grown beans from small-scale farmers, and then use our roasting expertise to bring out the best flavour in the cup. From bright washed coffees to funky naturals we are proud to roast distinctive and memorable coffees. We are committed to environmental sustainability and to paying farmers a fair price. Get ready to brew and journey with us!
Our Story...
Our passion for coffee grew in Colombia where we lived for four years travelling extensively throughout the countryside to visit farms and learn about coffee production and the different processing methods.
While there we developed contacts with coffee growers, exporters and industry experts and started roasting coffee on a Huky 500 in the attic of our apartment in Bogota. Andrew became a certified Q Grader, meaning great smelling and tasting skills! Handy when it comes to sourcing the most delicious coffees.
We do care. A lot.
Living in the West of Ireland means connecting with and respecting nature and those values are at the core of who we are as a business.
We are committed to reducing our environmental impact through the adoption of sustainable practices that will reduce our carbon footprint. For example, we use 100% compostable packaging for our retail bags and we supply our wholesale customers in the Sligo area using reusable buckets, which helps to cut down on packaging in the bin!
Our latest coffees
At Carrow we favour light to medium roasts that allow the bean’s intrinsic flavour to shine through. We offer a range of single origin coffees that vary from season to season and are roasted to maximise their natural flavours.
COLOMBIA - ORGANIC
Variety: Castillo, Caturra, Colombia| Process: Washed | Altitude: 1500-1900 MASL | Harvest: August 2024 |Producer: Members of the ASOPEP co-op in Planadas | Region: Tolima
Smooth and sweet, with notes of dark chocolate, brown sugar & citrus.
This certified organic coffee delivers a smooth, sweet cup with gentle, tangy acidity and lingering notes of dark chocolate. It is grown by the skilled farmer members of ASOPEP, a well-regarded cooperative in southern Colombia known for its commitment to quality and sustainability. ASOPEP manages every step of the process at origin - from harvesting and processing to quality control, transportation, and commercialization - ensuring traceability and consistency throughout. Their focus on continuous improvement and education has earned them a strong reputation, placing them among the few cooperatives in Colombia to hold both Organic and Fairtrade certifications.
MEXICO
Variety: Gesha & Pache | Process: Anaerobic Natural | Altitude: 1250-1600 MASL | Harvest: March 2024 |Producer: Teddy Kim, Finca Don Rafa | Region: Las Margaritas, Chiapas State
Funky and sweet, with notes of cherry, melon and vanilla.
This coffee was one of our favourites last year and we're delighted to have it back! It's simply brimming with vibrant acidity and tropical tasting notes like cantaloupe melon that give way to subtle hints of vanilla and florals as the coffee cools. Hats off to Korean producer Teddy Kim who moved his family to Mexico when he discovered this neglected farm, replanting it with the disease-resistant pache varietal and exquisite-tasting gesha, as well as fruit trees to provide shade and enrich the soil. They also don't use any artificial fertilisers or herbicides, meaning a sustainable as well as tasty coffee.
COLOMBIA
Variety: Colombia | Process: Anaerobic Natural | Altitude: 2000 MASL | Harvest: May/June 2024 | Producer: Edwin Zambrano, Finca Bella Vista | Region: El Toro, Huila
Fruity and sweet with notes of star fruit, passion fruit & brown sugar.
This coffee is simply brimming with tropical fruit notes and a tangy, crisp acidity that cry out for a second cup. Balanced and sweet, it's a testament to the impressive processing skills of farmer Edwin Zambrano who fermented the beans in this lot for 120 hours under anaerobic conditions to drive this 'fruit-forward' flavour profile. Another example of the amazing innovation coming out of Colombia in recent years.
KENYA
Variety: SL-34, SL-28, Ruiru 11, Batian | Process: Washed | Altitude: 1700 MASL | Harvest: January 2024 |Producer: Members of the Karithathi Farmers' Coop Society | Region: Kirinyaga County
Juicy and clean, with notes of blackcurrant jam, citrus & black tea.
This coffee is packed full of dense fruit notes and a beautifully pronounced acidity, the hallmark of a good Kenyan. The beans were grown in the mineral-rich volcanic soils of Mount Kenya by small-scale farmers, before harvesting and transportation to the Kabingara station for washing and drying. We've given it a light roast for filter preparations.
BRAZIL | DIRECT TRADE
Variety: Bourbon, Catuai | Process: Natural | Altitude: 1200 - 1350 MASL | Harvest: Current crop | Producer: João Hamilton, Serra do Cigano Valley, Caconde, São Paulo
Rich and smooth, with notes of roasted hazelnuts, almonds and caramel.
You can expect full-bodied deliciousness from our balanced and sweet go-to espresso, making it a popular favourite. Perfect as it is or with milk.
This is the fourth year we return to the Serra do Cigano because we love its flavour and we strongly support Fazenda Ambiental Fortaleza’s ethos and farming practices.
Joao Hamilton and his partners grow top-quality coffee on their 10-hectare Serra do Cigano farm, while at the same time respecting nature. This includes farming without the use of artificial fertilisers and pesticides and reforesting areas around springs. The team have also made greater efforts to harvest only the ripest cherries and improve their drying techniques using raised beds, resulting in a better cup quality.
COLOMBIA
Variety: Castillo, Caturra, Colombia | Process: Washed, non-chemically decaffeinated | Altitude: 1200 - 2000 MASL | Harvest: current crop | Producer: Smallholder farmers, La Plata, Huila
La Plata is sweet and full-bodied, with notes of milk chocolate and malt. Suitable for espresso and filter.
It is decaffeinated at origin using a non-chemical process. First the green coffee is soaked in baths of water with a natural solvent derived from sugar cane to remove the caffeine. Then the beans are steamed at low pressure to remove all traces of the solvent while preserving flavour.
Wholesale
We love to work with like-minded people who are passionate about specialty coffee. Our beans come from small-scale producers in Africa and Latin America, many of whom we know personally after living there for several years.
As well as this direct link, we hunt out coffees that have been grown without artificial fertilizers and pesticides whenever possible. We roast to order to ensure it's fresh. Please get in contact for more details. We'd love to hear from you!
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