Josh Eggleton
Milk chocolate ~ pear ~ caramel
Big fruits and florals, with strong acidity and full body. Notes of milk chocolate, pear and caramel.
The farm
Created with Michelin-star chef Josh Eggleton, we wanted a blend that would really showcase the flavour profiles of two delicious coffees, our Nicaraguan Finca La Bastilla and our Colombian Medellín Excelso.
Josh grew up in the Chew Valley, just south of Bristol, and we’re really proud to have been working with him since his days at the City of Bristol College. It’s safe to say that he’s now a Bristol institution, having run the Pony & Trap, Salt & Malt, Root, The Kensington Arms, and with fingers in pies throughout all of Bristol, including the fantastic Team Canteen.
What our team says
"As a family, we have been going to Josh's restaurants since James and I were in our teens, and it is a total pleasure to have created such a delicious blend together in his name" - Laura
Why Wogan?
Sustainable and ethical
We've made it this generation's mission to put sustainability at the forefront. We’ve pledged to be Carbon Neutral by 2030 and are well on our way to getting there. LDPE4 recyclable bags, a Roastery powered entirely by solar energy, and a hell of a lot more.
our story
We, at Wogan Coffee, have been lovingly hand-roasting speciality, ethical, sustainable and traceable coffees since 1970. In our third generation, and a wholly independent family company, you can find us rooted in Bristol; the same city as when Mr Wogan established the business over fifty years ago. Laura and James, grandchildren of the bowler hatted gentleman, now have the ropes firmly in their grasp; James as our resident Q Grader in the Bristol Roastery Headquarters, and Laura in London.