St Martin's Coffee Roasters

18/06/2026

Introducing our Discovery coffee for a June - Entre Rios, Guatemala 🇬🇹

For June’s Discovery subscription, we’re heading to Guatemala, specifically to the Entre Rios Cooperative in Antigua. It’s a coffee that immediately stood out on the cupping table for its comforting sweetness and approachability, with notes of dulcey chocolate, caramel and nougat. But as often happens with great coffees, the flavour is only part of the story.

Behind this lot sits a remarkable cooperative of 52 producers and one of the most fascinating coffee minds we’ve encountered in recent years: Josué Morales of Los Volcanes Coffee. Together, they represent a side of speciality coffee that is often overlooked — one built not around trends or hype, but around patience, research, sustainability and an obsession with understanding coffee at its deepest level.

We are looking forward to sharing more about this coffee, the city of Antigua where the cooperative is based, and finally - Josue himself, a fascinating character with an unwavering passion for coffee his home country of Guatemala.

04/06/2026

Day two in Brazil began with a visit to Fazenda Palmiltal

After around a two-hour drive, we pulled into another beautiful courtyard and met the owner, Carlos. He told us he was born in the same bed he still sleeps in today. Having lived here his entire life, coffee farming is woven into almost every part of his story.

Carlos is also president of Cooxupé, a coffee farming cooperative with 21,000 members, and previously served as mayor of the region. He’s been a significant figure in the area for many years. His son, Augusto, is his right-hand man and helps run the farm alongside him.

After a quick coffee, we jumped into pickup trucks and headed deep into the farm via rugged dirt tracks. Palmital is one of four farms owned by Carlos, totalling around 1,000 hectares of land, with roughly 400 hectares planted with coffee. The scale is difficult to comprehend until you’re standing in the middle of it.

We met some of the workers preparing to harvest and had the chance to chat with them. One gentleman has worked on the farm for 46 years and you could immediately see the bond between him and Carlos. At one point Carlos became emotional talking about their connection and the loyalty they’ve shown one another over the decades.

We also had the opportunity to try harvesting ourselves. Because the farm stretches across several mountains, everything is picked by hand as the terrain is simply too steep for machinery. It quickly gives you an appreciation for just how hard the work is.

After visiting the patios and mill, we sat down for another incredible meal of roasted pork while chatting with Carlos.

Before leaving, Carlos wanted to know where each of us was from and what our businesses were called. Despite everything he’s achieved, he still has such a genuine interest in his coffee and where it ends up in the world.

We presented him with a card signed by everyone in the group and he started to tear up. It was genuinely moving to see how invested he still is after all these years.

For someone farming at such a vast scale, what stood out most wasn’t the size of the operation. It was the people.

03/06/2026

🇧🇷 Jack’s Brazil Diary — Day 1

The day started with a foggy walk through Tres Pontas. The streets were quiet, the air was cold, and coffee seemed to be everywhere.

After breakfast, we headed to our first farm visit: Fazenda Aracaçu. Driving through endless rows of coffee trees, I got my first taste of a ripe coffee cherry and my first reminder that coffee is serious business here. CCTV cameras and alarms watch over the farms, protecting what is effectively the local currency.

The welcome couldn’t have been warmer. Coffee and cake were waiting for us in a purpose-built coffee house, where we met farm owner Ucha and enjoyed a V60 brewed by none other than 2024 World Cup Tasters Champion, Dionathan Almeida.

What stood out immediately was Ucha’s approach to coffee. Respect for the soil. Respect for biodiversity. Respect for the people who work the land. Walking the farm, you could see it everywhere. Fallen leaves left between rows to nourish the soil. Shade-grown fermentation beneath banana and mango trees. Natural fertilisers instead of chemical shortcuts.

There was an interesting contrast too. Traditional farming methods sitting alongside modern technology. Coffee cherries sorted by advanced machinery. Drying patios tended by both hand rakes and remote-controlled robots. Innovation wasn’t replacing craftsmanship, it was supporting it.

One coffee in particular left an impression: Banga. A naturally fermented lot processed beneath fruit trees, where the local yeasts and bacteria contribute to the final flavour. Sweet, complex and incredibly expressive.
The day finished with a cupping of freshly harvested coffees and a traditional lunch at Ucha’s home.

As fascinating as the coffee was, my biggest takeaway was the hospitality. Ucha’s passion for coffee is obvious, but it’s her generosity and willingness to share her world that I’ll remember most.

An unforgettable first day in Brazil!

26/05/2026

Our nespresso compatible Friday Street pods make the easiest iced lattes - all you need to add is milk and ice!

Let us know in the comments what you are drinking today to help combat the heat 🔥

14/05/2026

10/05/2026

Introducing our Discovery coffee for May - Oreti, Kenya 🇰🇪

We are looking forward to sharing this coffee with you this month, and talking a little more about this coffee and where it comes from - a country that means a lot to us at St Martin’s!

🎥 .studio

02/05/2026

Happy world Matcha day 🍵

We are proud to serve the full range of matcha, sourced from the most prized regions of Kyoto, Shizuoka and Kagoshima.

With centuries of tradition, Matcha is very much here to stay and something we take serious at St. Martins!

📸 .studio

23/04/2026

Do your Saturday mornings always start with ? If so, here’s a handy list of some great cafes across the country, serving a tasty cup of St Martin’s just a stones throw from your local parkrun



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demuse

10/04/2026

Artemis II splashes down tonight after a 10-day mission around the Moon. Alongside the high-tech systems onboard, coffee remains a constant, both as a performance aid, and a reminder of home — helping make life in space feel a little more familiar.

Coffee has been part of space travel since the Apollo missions. From freeze-dried pouches to espresso in orbit, it’s had to be completely rethought for life beyond Earth.

We’ve taken a look at how that’s evolved through the years.

Fancy learning more? Visit the National Space Centre here in our home city Leicester — where our coffee’s been served for over 10 years - helping to caffeinate the next generation of budding astronauts and mission control engineers (and their parents!)

07/04/2026

We sat down with — the joint most-capped Papua New Guinea rugby league international and all-time leading points scorer — to talk our shared passion for his country following our time there.

From playing in Australia in the to spells in England with , now , his career has included major honours such as the World Club Challenge and multiple Pacific Bowl titles. We spoke about his love PNG, the pride of wearing the Kumuls jersey, the nation’s unmatched passion for rugby league, how the UK and Australian coffee scenes compare, and the excitement for what’s to come for Papua New Guinea in the future 🇵🇬