Coffee Buying Director
A (slightly) younger Guy won second place in the UK coffee tasting championships. Since then his career sourcing the very best specialty gourmet coffees has seen him travel to almost every corner of the globe.
Guy has proven that no mountain is too high, farm too remote, or no place rated as too inadvisable to travel to by the foreign office, if he thinks there is something amazing to savor when he gets there.
Several years ago, Guy took a ship for 5 days to one of the world’s remotest places, the island of St. Helena. Chasing a dream to bring back St. Helena coffee, the trip to the remote island helped Guy in choosing to invest in the island’s industry and help bring back St. Helena coffee to its full potential. “The soil, plants, climate and most of all the incredible people I met made a huge impression on me. We decided to go for it. Now every cup of St Helena coffee reminds me of the successful journey we have all gone on together since that visit.”
“Favourite coffee? It’s like choosing between your children, everything we source is rare and extraordinary or an exceptional example of a classic.”x
Director of Business Development
Andy’s dedication to delicious food has taken his career to Japan, Brazil and more recently back home to his native London. He was part of the team behind the award winning Acorn House Group of eco-restaurants and continues to work with Forty Hall Vineyard, London’s first commercial scale vineyard since the middle ages.
"The farmers work so hard to grow the coffee, and Guy and Peter work hard to source it. My job is to make sure that everything else we do at the Coffee House, the Roaster, or for those buying online, to drink our coffee at home, comes up to the same exceptional standard.
"For me, it is very hard to enjoy anything more than our foraged wild animal coffee. Brewing it in a Hario v60 to extract all of the sweetness and brightness that that process imparts. It's been a privilege working with World Animal Protection this year to ensure that the gastronomic wonder of foraged coffee has a sustainable and ethical future.
“Also I particularly enjoy our Brazilian coffees – exceptionally smooth, clean and bright for the origin. I hope the success of these producers will encourage more Brazilian farmers to follow their lead. They've shown that Brazil is capable of growing coffee with wonderful flavor, in a way that benefits both the people and planet."
Edith heads up the Ecommerce team. Coming from a fashion background, Edith’s love for coffee made the transition easy. She wants to hear from you if there is anything you think we could do differently to make your online experience even better.
'For me coffee is about the surprise and there is plenty of that at Sea Island Coffee. I love our cupping sessions where we spend the afternoon blind testing coffee from around the world. My job comes easy when you are selling a product that you are passionate about. Like coffee, the digital world is constantly changing so I am always working to be one step ahead.'
'Coffee plays a major role in my daily life: I wake up to it, I reach for it after lunch and it usually sits into most of my meetings. The St Helena is my favourite of the rare coffee we stock. It is delicate, mild and fruity with a fragrant finish.'x
Head of Customer Experience
Whether you are calling from Orpington, Oviedo or Oslo, Clara and her multilingual customer support team are here to help.
All the equipment available to purchase on our website passes quality control and Clara’s home test where she applies the equipment to normal home life to make sure it’s up to her high standards and appropriate for everyday use.
If you have a question about coffee or equipment or feedback on what we could be doing to make your Sea Island Coffee experience even better, Clara would love to hear from you. She is happy to recommend coffees based on your coffee preferences or if you need help picking out a gift.
“My favourite coffee has to be the Costa Rica Geisha, it is grown in the most incredible coffee Garden, and is so smooth and bright. Perfect for the first cup of the day before I move on to something else intriguing! Part of my job is to try out new coffee equipment, which is a lot of fun. I love using the Impress Brewer as it is ideal when you are on the go and it brews a perfect cup of coffee that I can sip on whilst commuting to work.”x
Natalia has been overseeing our fulfilment and delivery service for over 4 years. Every bag of our roasted coffee is ground, packed and dispatched by her and her busy team. Natalia also works closely with our roasters making sure we always have the freshest and fastest service required in the coffee business.
"I have always been a coffee lover, so this is the ideal job for me. I get to try different coffees from around the world, from the rarest like a Wild Kopi Luwak to the exotic like Hawaii Kona. It’s definitely one of the perks of my job. The transformation from green bean to the perfect cup of freshly brewed coffee is always fascinating for me.
If I had to pick one, I would say my favourite coffee is Jamaica Blue Mountain. The sweet aftertaste separates this unique coffee from all the others. I usually start my day with a shot of espresso. However, the rich flavour and intense aroma of coffee and I am surrounded with always leave me wanting a second cup.
The way I see it is simple: life it’s too short for bad coffee."
Coming from an Italian background, Paul was raised around good espresso, and surrounded by the aroma of coffee from an early age. He has lived in countries with some of the most exciting coffee cultures in the world. Two years spent in Seoul, exposed him to the booming, and frequently unique, Korean café culture. And a year in Sweden he learnt about the joys of sitting down and having a relaxing Swedish Fika.
Now back in London, Paul is part of the e-commerce team, and is working with the expert crew at Sea Island Coffee to help spread great tasting coffee to the British public and beyond.
“The UK used to have a bad reputation for coffee, it was usually instant coffee or coffee that was drowned under an unreasonable amount of milk, sugar and cream that you didn’t even recognize what you are drinking. It is great that this is all changing now, and the number of independent coffee shops springing up around London is making this an exciting city to be living in.
“Working at Sea Island Coffee, it feels good to be a part of a team with so many people passionate about coffee.“For me nothing beats a good espresso, but a close second has be Yemen coffee in a V60 Decanter.”x