Colombian roots, brewed in the UK.
Frio started with a simple complaint: most "cold brew" is just hot-roasted coffee poured over ice, tasting thin and bitter for it. We roast for cold from the first batch — never as an afterthought.
Grown in Huila and Nariño.
Our green coffee comes from small family farms in the Colombian highlands, where altitude and volcanic soil do most of the work. We buy from growers who pick at peak ripeness rather than by the calendar — it costs more, and it's the only way the cup is worth drinking.
Roasted for cold, not reheated for it.
Every batch is roasted in small runs in the UK to a profile built specifically for cold extraction. Beans roasted for espresso or filter turn flat and bitter under a long cold steep — so we don't use their profile. Ours is built backwards from the glass, not the machine.
Frío: cold, but never careless.
The name is Spanish for cold — a nod to where the beans travel from the Andes to a much colder country. It's also a promise about how we treat the coffee: slow steeps, no shortcuts, and total honesty about where every bag came from.
Roast for hot, sell for cold.
Most "cold brew" on shelves is written as an afterthought — a hot-brew roast dropped into cold water and hoped for the best. We build the roast curve around the steep, not the other way round, because that's the only part of this that actually changes the taste.
Tell you exactly where it's from.
Single-origin only means something if you can say the origin. Every bag we sell names the region it came from — Huila, Nariño, or the Sierra Nevada de Santa Marta — because "Colombian roots" should mean more than a label.
Try the lineup.
Tierra Nueva, El Paisa, or Cocoa Classico — pick your origin.
Shop the beans