The Source Coffee Roasters is an Edinburgh roaster that keeps no fixed house coffee. Its range rotates with the seasons, bringing in lots from importers and producers it works with, and each batch is small and roasted on an electric roaster. Every coffee is cupped before it leaves the roastery. The focus is on unusual cultivation and processing: most current lots are from Colombia, with thermal shock, yeast inoculation and double anaerobic processes, alongside naturals from Ethiopia and Uganda and a decaf.

The Source Coffee Bar is the roaster’s café, a short walk from the Grassmarket. The team on the counter are the same people who run the roaster. The bar pours a rotating line-up of single-origin filters, seasonal espresso profiles and the occasional limited release from the roastery, as espresso, filter and pour-over, in a calm room with natural light. The shelves carry freshly roasted coffee and a few brewing tools.

The Source brews espresso at 1:2, with short extractions of 16 to 20 seconds, and grinds coarser for filter methods. It also supplies cafés, restaurants and offices across the UK, sharing roast data, brewing guides and staff training with its wholesale partners.

Coffee on the shelf

Photograph: The Source Coffee Roasters