This allows customers and coffee enthusiasts to really experience the special roasting process and enjoy their lovingly made, fresh brews.

Created by sisters Linzi and Hayley, they only use the highest quality of coffee suppliers that not only purvey the very best green coffee but also demonstrate that they are committed to their social responsibility and pay the coffee farms very fair prices.

Without this sort of dedication at this end of the supply chain, coffee farmers have little incentive to administer the extra care and attention that high-quality coffee needs and we’d all be stuck with builders coffee.

The sisters' passion for coffee stems from their experience in hospitality and life in Australia.

Today you can find Lomond Coffee in one of their two cafe’s in either the Deptford market arch or Tooting as well as various other cafes using their beans.

How did it all begin and why Lomond?

Hi! Well we’re sisters, Linzi and Hayley, and we’re both obsessed with coffee. We were always on the search for good coffee, and after driving literally 45 minutes every Saturday from her home just for a decent flat white, Linzi had the idea of learning to roast & trying to create a coffee we loved.

We were taught to roast by the renowned Morten Munchow, and from there our Market Yard Blend was born which was the first coffee we produced, and our favourite to date. The name is from the road where we had our first roastery site, Lomond Grove. The name has become a bit of a running joke because as South East Londoners we pronounce it ‘Low-mund’!

3 words to sum up Lomond.

Current, authentic and delicious (!!)

You guys spent time in Australia too, how is the UK coffee scene in comparison?

It was a shock to see how far behind the UK was on the coffee/brunch culture initially when returning home. In Melbourne you couldn’t walk two minutes without stumbling across a speciality coffee shop serving outrageous brunch! And espresso coffee in Melbourne had a very specific taste, lots of body, chocolate and nutty notes, which we’ve definitely taken inspiration from.

But the UK has been rapidly catching up. We live in London and there are so many cafes with excellent coffee and the array of roasters is brilliant! I love the diversity and being lucky enough to try new coffees from different roasters almost weekly.

What sets Lomond apart from the others?

Everything we do is genuinely from the heart. We roast and serve coffee we love, and we have a cafe and absolutely everything on the menu is our brainchild and is because we want to eat it! It can be tempting to follow trends in coffee, but it’s such a subjective commodity and you can’t please everyone, so we just please ourselves and solely offer coffee that we genuinely want to drink.

The Hermosa you have in your box was the first single-origin we ever sold. Of everything, we tried it was our favourite. And it’s so popular that over the last 4 years we’ve brought it back time and time again.

Favourite Brew Method?

Still a sucker for a V60.

Do you have any favourite coffee roasters in the UK?

There are so many great ones. Had a fantastic Machina coffee recently. I’m still a fan of a cafe serving Square Mile, Red Brick is such a classic. If we can step outside the UK it has to be The Barn.

What does the future have in store for Lomond?

We’ve just set up a new roastery, with the aim of being able to offer more wholesale supply. And with the new WFH culture we’re mid developing a new subscription service. The future is bright! And busy! 

18•05•22

The Black coffee from Lomond Coffee Roasters Originated from the Acatenango region of Guatemala.

The Cooperativa Acatenango is located in the municipality of Acatenango, Chimaltenango on the slopes of the Acatenango volcano which is the third highest in the Central American range and gives the cooperative their name.

It was established in March 1966, by 27 members who wanted to get a better price for their coffee.

Their initial efforts were hard due to their gatherings being perceived as guerrilla gatherings, but hey persisted, and now consist of 395 producers, growing around 22,000 quintals annually.

Based on the slopes of the Acatenango volcano, the lower slopes tend to grow Marsellesa, a cross between Villa Sarchi and the Timor Hybrid developed in Nicaragua for rust resistance and cup profile, and Catimor, a cross between Caturra and the Timor Hybrid.

The higher slopes grow Caturra, Catuai, and Bourbon.

After picking, coffee is washed and pulped in a ‘semi-dry siphon’ that allows for recirculation of the water and a controlled fermentation, which takes 16-18 hours. Beans are then pre-dried for three days on patios then moved to guardiolas for controlled drying to final levels.

This typically comprises of 40 hours at 45 degrees before being lowered to 30 degrees and finally 15 degrees until optimum moisture content is reached. The lowering of temperature ensures evenness of drying, meaning the green life of the coffee is the best it can be.

Here’s what to expect from this Guatemalan coffee from Lomond Coffee Roasters.

Team Batch brew method of choice - Stovetop

If you loved this coffee and want it to have it in your life again order directly from Lomond Coffee Roasters now.

20•04•21

The Hermosa from Lomond Coffee originates from Costa Rica from an area known as Tarrazu which is divided into three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota.

Coffee was the driving force behind much of the infrastructure in Costa Rica in the early 20th Century.

With an incredibly rich and biodiverse environment, Costa Rica has been at the forefront of speciality coffee for many years. With an abundance of water, washing the coffee was no problem for the Costa Ricans, unlike some other coffee-producing countries.

Washed coffees have historically fetched a higher price as there are fewer defects and generally was always perceived as a higher quality coffee.

This has paved the way for the coffee industry to implement a significant amount of infrastructure for longer than many other producing countries.

With an increase in micro mills around 20 years ago, Costa Rican coffee is extremely traceable, right back to the exact farm or lot. That said, it is now possible to highlight flavours from a particular crop that may have otherwise been diluted.

Honey processed coffee has also played a huge role in the Costa Rican coffee culture with many farmers adopting this method to produce more interesting coffee’s.

I first tried the Hermosa from Lomond last year and was a coffee that I had lined up for our coffee club since then. Costa Rica is an origin which I always look out for, there is an abundance of amazing flavour profiles this country can produce and when combined with a great roaster, in this case, Lomond they can really stand out. 

The fragrance of the Hermosa is subtle to start but there are certainly sweet fruitful flavours that are waiting to explode into life once brewed.

The first sips start with delicate notes of mandarin on the forefront that carry into the flavour. 

The Hermosa has a light body with a hint of acidy towards the end of the sip. The sweetness of the mandarin builds and evolves mid-sip into a more sugary flavour profile. Caramel and Honey start to take over as the coffee cools. The flavours unify and create a rounded coffee that is an absolute pleasure to drink.

The Hermosa is a really enjoyable coffee that doesn’t get old. Brewing through a paper filter worked for me best, however, the sweetness that encapsulates the cup carries into all brew methods.