Our Story
How Uplands Roast has grown over the years
2017
Finding Mr. Son
Talk about trip to Vietnam and finding Mr. Son goes here. Talk about trip to Vietnam and finding Mr. Son goes here.
Talk about trip to Vietnam and finding Mr. Son goes here. Talk about trip to Vietnam and finding Mr. Son goes here.
2018
Coming back to buy our first coffee in person
Talk about trip to Vietnam and finding Mr. Son goes here. Talk about trip to Vietnam and finding Mr. Son goes here.
Talk about trip to Vietnam and finding Mr. Son goes here. Talk about trip to Vietnam and finding Mr. Son goes here.
Thy Thy Farm, Xuan Truong - sTime line outline
2017 – Finding Mr Son
2018 – Coming back to buy our first coffee in person
2018 – First Import Arrives!
2018 First time selling coffee - Eden Festival Season
2018 We come to Edinburgh Police Box
2019 Moving to The Meadows
2020 You Know Who
2020 Signs Film released
2020 New Staff and Crew
2023 Plant Trees
2024 Side Quest film
2025 Glasgow Opens
2025 30th Sept - Scott joins as head roaster
2025 Christmas Market
2026 Upcoming ….
Sherwood Coffee Estate, Jamaica - since 2025
Pia is a farmer and processor. We are running an initial trial of premium Blue Mountain coffee.
Mr. Son
Bui Coffee, Cam Ly - since 2026
Mr Dang, quality control manager at Bui Farm, has been a friend since 2020 and connected us with the farm. Our first lots are experimental fermentation samples of premium fine Robusta.
Thy
How we buy
We buy directly from producers. There is no broker, exporter, or cooperative aggregator between us and the people who grow and process the coffee.
Farmers set the price - we don't negotiate it down. We pre-sample lots before committing to shipment and we import via a freight forwarder who helps with the export and customs process on our behalf.
How our relationships work
We visit our producers every year or two. Most of that time is spent on the ground - staying at or near farms, meeting people, and assessing how things are going in person. We rely heavily on trust built over repeated visits.
We have deliberately stayed with the same producers across years, even as quality naturally fluctuates season to season. We don't chase marginally better samples by switching farms.
Stability and long-term commitment matter more to us - for our business and for theirs. Our network has grown organically: each new relationship has come through an existing one.
Stability and long-term commitment matter more to us - for our business and for theirs.
How we roast
Scott, our head roaster, runs a continuous process of testing, trialling, and cupping across every batch. The goal is to balance a blend that works well across our full range of drinks - from espresso to filter to iced.
For our exclusive small batch coffees, Scott prioritises highlighting their unique flavour profiles. Frequent cupping sessions keep the profile consistent as green coffee characteristics shift from lot to lot and season to season.
