Our Story
Born from obsession. Built on relationships. Brewed with intention.
It started with a single bag of beans
In 2018, Maya Chen was a software engineer with an expensive coffee habit and a growing frustration. The specialty coffee she loved was either impossible to find or absurdly overpriced -- and the farmers who grew it rarely saw a fair share of the profits. She decided to fix that.
She quit her job, bought a second-hand drum roaster, and spent six months travelling to coffee farms in Ethiopia, Colombia, and Guatemala. She tasted thousands of lots, built relationships with farmers, and learned to roast in a converted garage in East London.
The result was Freshly Beans: a company built on a simple belief that exceptional coffee should be accessible, traceable, and fair. Every bag we sell is roasted to order. Every farmer we work with is paid a premium that lets them invest in quality and sustainability. And every cup you brew is a direct connection to the people and places that made it possible.
Eight years later, we operate six stores across four continents, source from 12 farming cooperatives in 8 countries, and ship freshly roasted beans to coffee lovers worldwide. The garage is gone, but the obsession remains.
What We Stand For
Four principles that guide every decision we make, from the farm to your cup.
Quality First
We cup every lot before we buy it and roast every batch to order. No shortcuts, no compromises, no coffee sitting on warehouse shelves for months.
Direct Trade
We pay 30-50% above market rates and work directly with farming cooperatives. When farmers thrive, coffee quality soars.
Sustainability
Carbon-neutral shipping, compostable packaging, and investment in climate-resistant coffee varieties to protect the future of the crop we love.
Community
Our stores are gathering places, not just cafes. Free brew classes, local art on the walls, and a seat at the table for everyone.
Meet the Team
The people behind the beans. Obsessives, perfectionists, and very caffeinated humans.
Maya Chen
Founder & Head Roaster
James Okoro
Head of Sourcing
Sofia Martinez
Head Barista & Training Lead
Liam Nakamura
Operations Director
Our Journey
From a garage roaster to a global community.
The First Roast
Maya Chen roasted her first batch of Ethiopian Yirgacheffe in a converted garage in East London. Word spread fast.
First Store Opens
Our Soho flagship opened its doors, bringing specialty coffee and free brew classes to the heart of London.
Going Global
We opened in Brooklyn and Tokyo, establishing direct trade relationships with 12 farming cooperatives across 8 countries.
Carbon Neutral
Every shipment fully offset. We launched our shade-grown reforestation programme, planting over 10,000 trees in coffee-growing regions.
Six Stores and Counting
With locations on four continents and a thriving online store, we're still roasting every batch to order -- just like day one.
Come say hello
Our stores are more than cafes -- they are community spaces where everyone is welcome. Drop in for a tasting, take a brew class, or just grab a great cup.