They have been going science 2012 after James the cofounder was sick of the lack of quality coffee in Manchester. He set out to change that and started the coffee circle where he learned about roasting coffee alongside the art of making coffee as a barista.

His counterpart Sean was a green coffee buyer for Lincoln and York as well as being the youngest coffee Q grader in the country.

Heart and Graft is a place to learn about coffee from the green coffee that they roast through to the brewing and filtering of coffee. 

Regular cupping sessions alongside an array of online videos to help you achieve the highest quality of coffee at home, they are all about coffee education.

Miriam Perez not only is the name of the coffee roasted by Heart and Graft but is also one of the founders of the coop that produce the coffee in Honduras.

Miriam and her husband Rodolfo are pioneers in the Honduran coffee producing industry and strive to work in harmony with the land that they farm.

As a relatively late comer to the coffee industry, Honduras has become the largest producer of coffee in Central America and now produces some of the highest quality coffee in the Americas. The location and terroir are perfect for growing coffee which is the country's second biggest export.

Over 100,000 families are involved in the production of coffee and with the investment in infrastructure and education into processing techniques from the government the coffee industry is booming. However the infamous leaf rust hit Honduras fairly hard in 2012 with many crops badly damaged, while the large amounts of rainfall is also quite a big problem when drying the coffee. 

Upon opening the bag I initially got fruit mince and immediately thought about my Grandma’s mince pies, which is what I love about speciality coffee, it can just spark memories.

The ground coffee fragrance accentuated the dried fruit but along with sultanas and glacier cherries.

The cup was packed full of fruity flavours, the rum and raisin that I was waiting for was as magnificent as described. The coffee evolves when slightly cooler to a slightly more acidic sweetness but maintains its depth and body.

A fabulous coffee, that is one I feel everybody can enjoy. While offering something interesting and unique it also maintains a sweet coffee flavour unlike some tangy African coffee’s that can scare certain people away.

V60 for me was my preferred method when it came to Miriam Perez although I was impressed with how good it prevailed through an espresso machine.