殺豆KillBean

TOH Experiment No.2 • Buku Abel Ranked 2nd place in the TOH Experimental Category, this lot comes from Buku Abel in Ethiopia’s Sidama region, grown between 2100–2300m among dense forest landscapes and rich soils. TOH — Taste of Harvest — is one of East Africa’s most important coffee competitions, focused on showcasing the highest quality coffees across the continent. This experimental lot reflects exactly that spirit: precision, intensity and originality. Processed as an Anaerobic Natural, fully ripe cherries undergo a seven-day sealed anaerobic fermentation before slow drying on raised African beds. The result is expressive and layered, while still maintaining structure and clarity. In the cup, it opens with deep red florals and jammy sweetness, followed by apple cider-like acidity and dense berry fruit character. Flavour Notes Red Floral Jammy Apple Cider Berries A competition-level Ethiopia with remarkable aromatic intensity and complexity. Available at killbean.co.uk #killbean #ethiopiancoffee #sidama #anaerobicnatural #toh #tasteofharvest #specialtycoffee #filtercoffee #thirdwavecoffee #londoncoffeefestival

Meet the KillBean Cat. Usually found guarding coffee beans, sitting near brewers, and doing absolutely nothing useful. Our new tote bag features the official (and very lazy) face of KillBean — designed for everyday coffee runs, groceries, books, or carrying far too many bags of coffee home. Available now at KillBean. #killbean #killbeancat #totebag #specialtycoffee #londoncoffee #coffeeculture #independentcoffee #catlover #coffeelifestyle

Somewhere between a warehouse, a lab, and a kitchen. KillBean started with a simple idea — coffee should feel personal again. Not over-designed, not over-explained. Just honest sourcing, careful roasting, and people who genuinely care about flavour. Every box leaving our roastery carries a small part of that philosophy. Packed by hand in North London. Thank you for supporting independent coffee. #killbean #specialtycoffee #coffeeroastery #filtercoffee #londoncoffee #independentcoffee #thirdwavecoffee #coffeeculture

A brewing guide for Fánhuā 繁花. We’ve been getting lots of questions about how we brew this coffee, so we made a full recipe video showing the exact setup and approach we use at the shop. Grind size, pouring structure, extraction rhythm — everything is inside the video. 繁花 has a very transparent and layered profile, and small changes in brewing can completely reshape the cup. Watch the full video and try it yourself. #killbean #specialtycoffee #brewguide #filtercoffee #pourover #coffeebrewing #thirdwavecoffee #londoncoffee #coffeerecipe #coffeenerd

Hachi Project Lot 40: YÌNGXUĚ (映雪) – KYŌ Yìngxuě, meaning “Moonlight Reflected on Snow,” expresses clarity at its most refined — a quiet brilliance shaped by translucency, elegance, and precision. Rather than intensity, the cup reveals itself through purity of structure and a long, luminous finish. Produced by Hachi Project at The Nest Estate in Yunnan (1450–1600m), this lot features the Syrina variety processed through the Enzyflow Honey Process — an enzyme-assisted immersion fermentation designed to stabilise mucilage breakdown while guiding aromatic development with exceptional control. Unlike traditional honey processing, where fermentation evolves gradually during drying, Enzyflow initiates controlled enzymatic activity during the soaking stage. This accelerates mucilage softening and improves access to sugar and aroma precursors, allowing sweetness and floral clarity to develop while maintaining remarkable cleanliness and transparency in the cup. Precise, luminous, and composed — a crystalline interpretation of structured honey processing from Yunnan. Flavour Notes White Flowers Citrus Aloe Rock Sugar Elegant Very Clean Available now at killbean.co.uk #HachiProject #Yingxue #YunnanCoffee #SpecialtyCoffee #Enzyflow #HoneyProcess #Syrina #FilterCoffee #KillBean

Hachi Project Lot 39: FĒNGXÙ (枫叙) Fēngxù, meaning “Autumn Narrative,” evokes the quiet composure of late-season light — gentle sweetness unfolding through layers of warmth, dried fruit, and soft florals. It is a coffee shaped by stillness, structure, and depth rather than intensity. Grown at The Nest Estate in Yunnan (1450–1600m), this selection from the Hachi Project features the distinctive Syrina variety and utilises the structured Cascade Fermentation process — a multi-stage system designed to extend metabolic continuity across fermentation phases. Instead of treating fermentation as a single transformation, Cascade Fermentation carries forward active microbial environments between stages, allowing aromatic compounds to evolve progressively. This results in a cup with deeper integration of fruit sweetness, enhanced floral clarity, and a composed structural balance while maintaining remarkable cleanliness. Quiet, layered, and enduring — a contemplative expression of Yunnan’s precision-driven processing philosophy. Flavour Notes Apple Dried Fig Honey Grape Vanilla Floral Available now at KillBean.co.uk #HachiProject #Fengxu #YunnanCoffee #SpecialtyCoffee #CascadeFermentation #ExperimentalProcessing #KillBean #Syrina #TheNestEstate #FilterCoffee

Hachi Project Lot 39-1: LIÚGUĀNG (流光) KYŌ Liúguāng, meaning “Flowing Light,” evokes movement, transformation, and the quiet layering of aroma over time. Like shifting reflections across water and glass, this lot unfolds gradually — luminous, complex, and continuously evolving in the cup. Grown at The Nest Estate in Yunnan (1450–1600m), this Syrina selection from the Hachi Project is processed using the structured Cascade Fermentation system. Rather than treating fermentation as a single isolated step, this approach carries forward active microbial metabolites between stages, allowing aromatic complexity to accumulate progressively across the processing sequence. The result is a cup with heightened aromatic lift, layered tropical fruit expression, and a refined perfume-like finish, while maintaining the balance and clarity characteristic of precision-controlled fermentation. Fluid, radiant, and expansive — a vivid expression of Yunnan’s advancing processing landscape. Flavour Notes Tropical Fruits Papaya Champagne Bergamot Floral Grape Banana Perfume Processing: Cascade Fermentation Variety: Syrina Estate: The Nest, Yunnan Available now at KillBean.co.uk #HachiProject #Liuguang #YunnanCoffee #SpecialtyCoffee #CascadeFermentation #ExperimentalProcessing #KillBean #Syrina #TheNestEstate #FilterCoffee

Hachi Project Lot 35-1: FÁNHUĀ (繁花) Experience the peak of experimental processing with the Fánhuā lot from the Hachi Project. Meaning "a profusion of flowers," this selection is a vibrant celebration of complexity and elegance. Grown at The Nest estate in Yunnan at altitudes of 1450-1600m, this Syrina variety underwent a revolutionary Precursor Amplification Natural process. By using enzyme-led activation and a two-stage controlled fermentation, this technique unlocks a vast library of aromatic compounds, enhancing sweetness and fruit intensity while maintaining a pristine, balanced cup. Floral, layered, and exquisite — a masterpiece of modern Yunnan viticulture. Flavour Notes: Floral Roses Vanilla Pineapple Dried MangoAvailable at KillBean.co.uk #HachiProject #YunnanCoffee #SpecialtyCoffee #ExperimentalProcessing #ThirdWaveCoffee #KillBean #CoffeeTerroir #Syrina #TheNestEstate

Hello Glasgow! 🏴󠁧󠁢󠁳󠁣󠁴󠁿 KillBean is coming to town! We are thrilled to announce our brewing session in Glasgow! We’re packing our bags and bringing our most exciting coffee selection north of the border for an exclusive showcase. This is your chance to experience the cutting-edge Hachi Project from Yunnan, featuring experimental processing methods that are redefining the industry. From the floral elegance of Yìngxuě (映雪) to the wild vitality of Yětáng (野棠),and 3 more lots! we’re bringing the best of our latest curation. What’s happening at the : The Hachi Project: A deep dive into experimental Yunnan coffees. Gear Showcase: Experience our new Lyocell Ultra Fast Nano Filter Paper in action—perfect for your flat-bottom or conical brewers. Meet the Roaster: Come chat with us about brewing, sourcing, or just share a delicious cup 📍 Where: Short Long Black G42 8RL 🗓️ When: 16th April, Thursday 6:00-9:00 Whether you're a seasoned home barista or just curious about specialty coffee, we can't wait to meet the Glasgow coffee community. See you there! Shop the full collection: KillBean.co.uk #KillBean #GlasgowCoffee #SpecialtyCoffee #HachiProject #YunnanCoffee #CoffeePopUp #GlasgowFoodie #HomeBarista #OreaV3 #CoffeeCommunity #NewRelease #ThirdWaveCoffee

Hachi Project Lot 38: YĚ TÁNG (野棠) Yětáng, meaning "Wild Purity" and "Wild Blossom," encapsulates the raw, untamed essence of natural vitality. It is a coffee inspired by the untethered spirit of wild fruits flourishing in hidden mountain valleys. Grown at The Nest Estate in Yunnan at altitudes of 1450-1600m, this exceptional selection from the Hachi Project features the unique Syrina variety. It utilizes the cutting-edge HACHI 前驅體放大-脫皮處理 (Precursor Amplification Pulped) process, redefining the honey process. This innovative method introduces specific enzymes to activate and amplify "bound flavor precursors" within the fruit's structure before fermentation begins. Combining this with a precise two-stage controlled fermentation (activating the whole fruit first, then pulping for subsequent microbial bio-transformation) ensures a cup that balances pristine clarity with vibrant fruit intensity and a sophisticated sweetness. Wild, expressive, and deeply rooted in terroir — a compelling expression of Yunnan’s modern viticulture. Flavour Notes: Floral Guava Maple Syrup Cherry Tomato Black Cherry Raspberry Tamarind Available now at KillBean.co.uk #HachiProject #Yětáng #YunnanCoffee #SpecialtyCoffee #ExperimentalProcessing #ThirdWaveCoffee #KillBean #Syrina #TheNestEstate #PrecursorAmplification #HoneyProcess

New vibes, new colors! Relax Fruit Dripper says goodbye to Black and Red, hello Blingbling Pink and Yellow #killbean #killbeancoffee #specialtycoffeeroaster #specialtycoffee #londonspecialtycoffee

MARIA GLORIA, El Palto Experience the classic clarity of Peru’s fully washed profile. From the El Palto coop and produced by Maria Gloria, this selection of Caturra and Bourbon varieties is a stunning representation of consistency and care. Grown in high-altitude conditions, the fully washed process emphasizes the precise acid structure and crisp finish characteristic of this region. It is a wonderfully approachable and articulated daily drinker. Articulated and bright — a definitive taste of Peruvian craft. Flavour Notes: Floral Apple Caramel Available at KillBean.co.uk | 200g #PeruCoffee #WashedCoffee #SpecialtyCoffee #ElPalto #SingleOrigin #KillBean #CaturraBourbon #DailyDrinker