Module is an Edinburgh roaster run by “a deliberately small and intensely dedicated team of specialists in the modern roasting of renowned lots”, under the line “From process to profile”. Every coffee is a numbered release, M1 to M24 so far, each building on the one before. When a release sells out it makes way for the next. The series began with M1, a washed thermal-shock Pink Bourbon from Edinson Argote in Colombia.

Roasting is on a Loring S7 Nighthawk, a hot-air roaster that gives precise control through the roast. Each coffee gets its own profile, and a CM100+ colour meter, used alongside tasting, keeps roast colour consistent from one release to the next. Current releases include a bioreactor mosto natural Gesha from Simon Brown in Peru, a Typica Mejorado from Juan Peña in Ecuador and two lots from Bambito Estate on the slopes of Volcán Barú in Panama. M22, a Maragesha from Wilder Lazo in Colombia fermented anaerobically for 120 hours and then washed, is the coffee that won the 2025 Spanish Brewers Cup.

The coffee comes in boxes, in packaging designed around the limited, sequential nature of the releases, giving every release its own identity within the series. Orders are dispatched from Edinburgh. Module also works with a small number of wholesale partners that share its approach, from independent cafés and restaurants to specialist retailers, where its coffees can be bought or tasted.

Coffee on the shelf

Photograph: Module