Triple Co Roast

Triple Co Roast


For this months roaster, we have chosen a small micro-roastery based in our hometown, Bristol, called Triple Co Roast. Based in Stokes Croft, an area which represents Bristol’s centre of art, music and counter-cultural lifestyles. You’ll find Banksy’s ‘The Mild Mild West’ featured on one of the many graffiti-covered walls, alongside some amazing cafes and bars. Walking down Stokes Croft, you’ll stumble upon a recent addition to the area, Elemental Collective, set up to celebrate community and open access, and also where our friend Jo Thompson, the founder of Triple Co Roast can be found.

Jo Roasting Coffee

The History of Triple Co 

Whilst Jo is working very hard to showcase his amazing roasting skills, and exceptional coffees to the world, his journey in speciality coffee didn’t start there. His Journey into the coffee industry started when he worked as a Barista at Boston Tea Party. Learning about speciality coffee and producing the perfect coffee to the customer, meant that Jo’s passion for coffee grew. He then moved 5127 miles over to California to study, and learn about a different culture. With his passion for chemistry and coffee, he discovered the art of micro-roasting.

“Where the mountains reign tall and the pine trees populate, my love for roasting was born. The chemistry, nature and complexities of coffee are what hooked me in.” – Jo Thompson, TCR Founder

Jo’s accumulation of his adventures, travels and dreams all underline Jo’s simple obsession with awesome coffee. This led him to home roasting and honing his skills before deciding to return to his hometown and start Triple Co Roast. He wrote up a business plan, which allowed him to fund a 1.5kg Proaster, made in Korea. Working hard, Jo roasts for various local coffees shops, and his coffee can also be found in London, Glasgow and Belfast.

What does it mean to be Triple

Jo started Triple Co Roast on three very important values. Whether that be roasting up some delicious coffees, or sourcing direct trade with farms he’s visited, these three values are at the core of everything Triple Co Roast does. Below you can find these three values and why they are so important to their roastery.

  1. Triple Co Roast only buys high-quality speciality coffees. They believe that the drink should be a sweet and tasty beverage void of bitterness.  In the sourcing of their coffees, they aim to find high-quality coffee, which exhibits sweet and fruity nuances.

    Latte Art
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  2. They believe that sourcing the coffee via direct trade with farmers or through an importer who they trust, is the best way to ensure the farms get paid fairly and get premiums for their dedication and hard work. You can find a very interesting in-depth article, written by Jo, on his blog, here. We will also be exploring more about Jo’s recent trip to Colombia at the end of this article.Colombia Coffee sacks
  3. An area Jo is very passionate about exploring and one of the many reasons why we love Triple Co Roast is the open access style he presents. You can go in and grab a delicious coffee whilst Jo roasts up the beans in the corner. Being the friendly person that he is, he is very open to teaching all of his customers about roasting and build the best customer relationships he can. We admire him for his willingness to teach others about this amazing industry and to inspire others to get involved in speciality coffee.Jo teaching roasting

Triple’s First Direct Trade Project, Colombia

Another thing that makes Triple Co Roast special is the ability to showcase directly traded coffee, from farms that Jo himself has visited. Recently Jo had the chance to visit Narino, Colombia. When he was there, he had the opportunity to visit the Inga Aponte tribe. Below is a snippet of his blog post about his latest trip, found on his blog.

“I recently took a trip to Narino, Colombia to visit the Inga Aponte tribe. The Inge Aponte are an indigenous and autonomous tribe/group of villages, all growing high altitude and amazing coffees. We have partnered with them before, and they were, in fact, our first direct trade coffee. Many of you have tried our Inga Aponte Honey processed coffee, grown at 2150m high. We loved this coffee so much we decided it was time to take a visit, meet our producers and learn something. We spent a week there, every day starting with a cupping (coffee tasting) of around 30 different coffees that had come into our friend Jose’s Co-op.”

Colombia depulping
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We would highly recommend you check the full blog post out here, to get a real sense of Jo’s amazing trip and what it meant for Triple Co Roast’s direct trade mission.

The Future of Triple Co Roast –

With TCR quickly becoming a popular sight in Bristol’s finest cafes, Jo looks to the future and how he can grow his company and showcase his quality coffees to more people. When we spoke to Jo about his plans, he explained that due to his coffee gaining popularity, he is soon going to reach the capacity of his 1.5kg Proaster. This has led Jo into exploring a larger roaster also built by Proaster. We look forward to seeing how this wonderful, open roastery progresses and tasting the delicious new coffees that they decide to showcase.


In this months box, we are showcasing three of their favourite coffees. A washed coffee from Burundi, a washed coffee from Costa Rica and finally the honey processed Colombia El Paraiso from his featured blog post. You can find more information about these coffees here.


A post written by myself, featured on the Bunaberry blog


I'm Will, a coffee geek, pilot and founder of Bunaberry. On this blog, I'll be sharing my journey as I embark on starting my own coffee company. Enjoy!

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About Me

I'm Will, a coffee aficionado, pilot and founder of Bunaberry. On this blog, I'll be sharing my journey as I embark on starting my own coffee company. Enjoy!

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