Born in Mallorca.
Rooted in the Hebrides.
Born on the Isle of Seil.
A Scottish speciality coffee roastery with Hebridean roots. Founded on the Isle of Seil, Argyll in 2019 and shaped by the purity, the quiet and the values of that island ever since.
A Coffee Shop in Mallorca.
A dream for Scotland.
It started with a feeling. Ness and I were living in Mallorca, and every morning began the same way: with exceptional coffee in a neighbourhood coffee shop, surrounded by that effortless Southern European coffee shop culture where the coffee is always perfect, the atmosphere always warm, and the ritual always unhurried.
When we decided to move back to Scotland in 2019, we couldn’t shake the question: why doesn’t Scotland have this? Not just good coffee. The whole culture around it. The care, the craft, the connection.
We could have opened a coffee shop and left it at that. But we wanted full control over quality from start to finish. So we decided to learn to roast. We threw ourselves into it, the science, the craft, the sourcing, until we understood exactly what made a bag of coffee exceptional, and how to replicate it, every single week.
Hinba Coffee Roasters launched in 2019 on the Isle of Seil. We haven’t stopped since.
Hinba. The island in the sea.
The word Hinba comes from two ancient Gaelic words. In, meaning land, and ba, meaning sea. The island in the sea. Our roots are on the Isle of Seil, a small Hebridean island connected to mainland Scotland by the famous Bridge over the Atlantic. The name has always been more than a label. It’s a place, a feeling, and a reminder of where our values come from.
From the Isle of Seil to eight Scottish locations.
Mallorca changes everything
Living in Mallorca, founder Fergus McCoss and Ness fell completely in love with Spanish coffee shop culture: the ritual, the quality, the community. Returning to Scotland, they made a decision. They were going to bring that feeling home, and do it properly.
Hinba launches on the Isle of Seil
Hinba Coffee Roasters was founded on the Isle of Seil, a small Hebridean island 30 minutes from Oban, home to around 400 people, connected to mainland Scotland by the famous Bridge over the Atlantic. Surrounded by saltwater and pure Atlantic air, Fergus learned to roast here. The island shaped every value Hinba still holds.
Oban opens
The first Hinba coffee shop opened on George Street in Oban, 30 minutes from the Isle of Seil and the perfect place to share speciality coffee with the local community. Roasted on the island. Served in the heart of Argyll.
Glasgow West End opens
Hinba brought its speciality coffee to Glasgow’s West End, opening at 86 Dumbarton Road. The first Glasgow location quickly became a neighbourhood staple: proof that the coffee culture Fergus had found in Southern Europe could take root on Scottish streets.
Ziques, The Bakery, and two new Glasgow coffee shops
2024 was a year of rapid growth. In May, Glasgow City Centre on Sauchiehall Street opened. In August, Hinba added Ziques, the Spanish-inspired restaurant and brunch destination on Hyndland Street, and The Bakery on Lauderdale Gardens. Great Western Road followed in October, bringing the total to six locations.
Hinba Bakery wins gold at Scottish Bread Championships
At the Scottish Festival of Real Bread at Bowhouse, Fife, Rachel Palmer and her all-female bakery team won 6 awards at the Scottish Bread Championships: two golds for rye sourdough, silvers for white sourdough, focaccia and croissant, and a commendation for Reflecting Scotland’s Food Culture.
Tusco opens on Dumbarton Road
Hinba Hospitality Group launched Tusco in March 2026, an Italian-inspired restaurant and cocktail bar at the former Eighty-Eight site on Dumbarton Road, Glasgow. Fresh pasta, generous sharing plates and a cocktail bar open Wednesday to Saturday.
Hinba Bakery wins Best in Scotland
At the Scottish Baker of the Year Awards 2026, presented by Edith Bowman at the Hilton Glasgow, Hinba Bakery won five awards including Best in Scotland for its Chocolate Olive Oil Cake. Rachel Palmer’s all-female team took two regional Golds, a Silver and a Bronze in a single evening.
The roastery moves to Glasgow
In July 2026, Hinba moved its roastery from the Isle of Seil to a larger production facility in Glasgow. The Hebridean roots remain. The same quality obsession, the same data-driven precision, the same commitment to traceable, seasonally sourced coffees. Just at greater scale.
8 locations. 50+ people. Award-winning.
Hinba Hospitality Group now operates eight sites across Scotland: four speciality coffee shops, a coffee shop in Oban, an award-winning bakery, Ziques and Tusco. Over 50 people work across the business, united by the same values that were shaped on the Isle of Seil.
We wanted full control over quality from start to finish. So we learned to roast. We didn’t stop until we understood every step, from the farm to the cup.
Fergus McCoss, Founder, Hinba Coffee RoastersWhere quality
becomes obsession.
Our roastery is a small operation by design. Just two people in the production team, because precision at that scale demands focus, not volume. Every roast is data-driven: logged, profiled and compared against benchmark batches to ensure that what lands on your doorstep is identical to what won you over the first time.
We work with a world-class green coffee supplier who gives us seasonal access to exceptional lots from across the globe. We taste everything. We reject what doesn’t meet the standard. What makes it through is genuinely among the best available.
Because we also run coffee shops, we have something most roasteries don’t: real-world feedback, every day. We know what roast profiles work at the bar, what customers return for, and what fails in the cup. That intelligence flows back into every roasting decision we make.
The four things we never compromise on
Uncompromising quality
We only roast what we’d be proud to serve in our own shops. Every lot is cupped, profiled and approved before it reaches a bag. Quality isn’t a selling point. It’s the minimum standard.
Full traceability
We know the farm, the region, the producer, the process and the altitude of every coffee we sell. Traceability isn’t a marketing term. It’s how we hold ourselves accountable to the people who grew the coffee.
Accessibility for everyone
Speciality coffee shouldn’t be intimidating. We make coffee for finely tuned palates and for people trying speciality for the first time. The flavours are approachable, the service is warm, and the learning curve is entirely optional.
Rooted in Scotland
We started on a Hebridean island. We employ over 50 people across Scotland. Every cup of Hinba coffee, whether drunk in one of our Glasgow shops, our Oban coffee shop or brewed at home, is part of something built here, for here.
It feels like working
with friends.
We’re a company of over 50 people now, but walking into any of our sites still feels the same as it did at the start. Like walking into somewhere people genuinely want to be.
From our two-person roastery team to our baristas, general managers, wholesale office staff and head chefs: everyone here has bought into what Hinba stands for. Not because they were told to, but because the values are real.
We work hard. We have high standards. We’ve built places where good people want to stay and grow, because they can see the connection between what they do every day and the quality of what the customer receives.
That connection, from roastery to cup, is what makes Hinba work.
For everyone. Without exception.
Speciality coffee has a reputation for being exclusive. We think that’s a failure of imagination. Our coffee works for every palate and every level of experience.
For the curious beginner
If you’ve never had speciality coffee before, you’ll find Hinba approachable and familiar, but with a clarity and quality that will change how you think about coffee. We make it easy to start and very hard to go back.
For the daily drinker
Our subscription delivers freshly roasted coffee to your door every week or month, roasted on Monday and with you within 1 to 3 days. The closest thing to having a good barista at home, without any of the faff. Subscribe and save 10%.
For the connoisseur
Our seasonal single origin lots are sourced from exceptional producers across the coffee belt, cupped rigorously and roasted to highlight what makes each one distinct. If you love coffee, you’ll find a lot to love here.
Ready to taste
what we’ve built?
Order online and receive freshly roasted speciality coffee, delivered anywhere in the UK within 1 to 3 days. Or come and find us in person across Scotland.