In its maritime heyday, Leith Docks welcomed exotic goods and intrepid travellers to Edinburgh, so the edge of these waters is an apt place to find a coffee company established by modern-day adventurers Zachary (Williams) and Todd (Johnson).
The pair set up shop in what’s now an artsy hotspot, fuelling local workers with exceptional beans.
The guys have their noses firmly trained to the ground, sniffing out the best harvests and, as the single-originonly selection revolves with the seasons, there’s always something new on offer.
‘WILLIAMS & JOHNSON WORK HARD TO TICKLE OUT THE BEANS’ INDIVIDUAL CHARACTERISTICS’
Williams & Johnson work hard to tickle out the individual characteristics of these carefully chosen beans on a 12kg Probat, cooking up small batches every Monday and Tuesday in the roastery-cafe space.
A good deal of care (and a lot of experimentation) goes into making sure each batch has just the right roast profile so its natural characteristics come to the fore, ready to be savoured by discerning fans at the Williams & Johnson cafes – and beyond.