This is our original blend or as close to it as we can get given that coffees change by the season.

Currently this blend has two top quality pulped natural Brazils and a really nice Guatemala (la Montinita) this blend is roasted to a medium level, the balance /body of this coffee is excellent and a delicious almond like aftertaste ensuring a really enjoyable experience.

Espresso Blend

Ariosa's values are pretty simple, to bring the very best single origin speciality coffees from around the world to our customers without any compromises.

Ariosa Coffee Roasters

A delicious blend of Brazilian, Sumatra and Honduras.It’s strange out there at the moment. We thought that our new blend coffee might be the perfect thing to keep you company if you’re spending more time at home for a while!

Medium Roast. Bold, intense and sweet. 

Cabin Fever

Huehuetenango is a municipality in the western highlands of Guatemala, running up to the border with Mexico and encompassing a lot of microclimates across its hills and valleys. Members of the Todosantarita cooperative are based on the hills of the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America. Spanish is spoken here, but he dominant language is Mam, highlighting the Mayan ancestry of the area. 

In 1986, 17 people created a group that was the precursor to Todosantarita and with the help and expertise of Fedecocagua, Todosantarita coop was formally set up 6 years later in 1992. We have been working with them for years, buying as part of a Huehuetenenango SHB, but as we kept noticing their proﬁ le standing out, we decided to showcase them as one of our regional selections to highlight the great work they are doing. The Cooperative now consists of 127 members. 

After picking, coffee is wet processed and dried on the farm before being shipped in parchment to the Fedecocagua facility for grading and milling, ready for export.  Pache, fairly common in Guatemala,  is a dwarf mutation of Typica, meaning that it can be planted more densely and thus increase a farms yield.

Todosantarita

The Gayo Highlands region of the Central Aceh is in northern Sumatra and is about as rural as you can get in Indonesia, it is a high plateau in the centre of the province. Bener Meriah Regency is located next door to the North East of Aceh Regency, and until 2003 was part of the Central Aceh Regency.

Permata Gayo was established in 2006, after the Aceh conflict which lasted until 2004 and destroyed coffee farms in the area. Farming was re-established, and in 2007 they had 468 members - growing to 2125 today. They have also gained Rainforest Alliance, Organic and Fairtrade certification.

The Fairtrade premium has been spent on 24 different projects within the cooperative. Just some examples of these are; creating a coffee nursery, building a cupping lab and employing 2 Q graders, training on how to properly compost, investing in grass cutters to help avoid the use of herbicides and supplying foods to members in the low season.

They also have a very proud tradition of Saman dance which originates from their Aceh province. They regularly perform this dance on special occasions and used our donation to pay for the costumes, which they previously had to rent for 200USD a day for 18 people – representing a huge saving and the ability to keep their traditions alive.

There are 39 villages in the Bener Marhia area, which represents about 20% of their membership in Aceh.

Farmers deliver the “Gabah” which is wet parchment coffee with around a 45% moisture content. The Gabah is then dried for around a day prior to hulling. After hulling the “Labu” wet green bean at 30% moisture takes a further two days to become “Assalan” which has a 20% moisture content. Then the Assalan is transported to the main dry mill where it will be further dried for half a day to 13% as unsorted green bean which is then ready for grading and export.

Sumatra Mandheling

Wet Processing was introduced to Ethiopia in the 1970’s with the very first wet mill being in Yirgacheffe. Since then coffees have either been available washed or fully natural, and the movement into honey produced coffees is very new.  This innovation is in line with bigger investments in farms and the opening up of traceability and the purchasing structure in Ethiopia, moving away from the previous sole reliance on the ECX. The Kokie cooperative itself has 828 members, and joined with Yirgacheffe Coffee Farmers Cooperatives union in 2002 in order to increase their exposure to buyers and drive up the prices paid for their coffee.

Local smallholders grow heirloom varietals known locally as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details.

Cherries are picked when ripe and then loosely pulped and fermented for 36-48 hours before drying to 11.5 moisture, which takes 18 days. The processing facility in Hafursa Waro has 10 fermentation tanks with 89 individual drying beds for Kokie, allowing for full traceability of lots. Coffee in their warehouses is stored away from the wall and off the floor to allow for air movement and to prevent any mustiness developing.

Ethopia Koke

Shortbread, roasted hazelnuts and a soft malic acidity and a medium body.

Farm Story

Francisco Alberto Blándon is a real talker. It is one of those farmers who can talk about coffee all day, every day. La Brellera is, together with his daughter, his treasure. Nevertheless, he did not become a coffee farmer because he wanted to; it was necessary to become one. In fact, before the war broke out, Francisco was studying to become a doctor. However, war changes everything. Although his career in medicine did certainly help during the war, he was not destined to become a doctor. Rather, the contrary, he says he was destined to marry with coffee - and never divorce. Since then 24 years have passed, in that time Francisco took 30 days off. Not per year, in total. A lot has changed over these 24 years. Twenty years ago the quality of coffee didnt matter, coffee was coffee. Now the market has changed and one has to adapt to produce quality coffee in order to make this business profitable. This change his fueled Franciscos passion for different types of varieties. As a certified seed producer he knows all about it - hence, you can find many different varieties at La Brellera. 

However,a focus on quality isnt the only change. The climate also changes, which brings new challenges. It is a tricky new eco-system a farmer has to adapt to. Francisco excels in doing so. Coffee has brought Francisco to many different places. He has worked as an agronomist for many large haciendas, and still does. From these big companies he has learned to treat a farm like a multinational company. Organization is key. But that is not only what makes his farm special, it is Francisco´s deep felt love for each cherry to makes his eyes shine. Another aspect Francisco deems to be essential is the fermentation process. His extensive knowledge about varieties extends to the wet-mill as well. A very thin line exist between under and over fermentation - this is hugely influenced by the variety and temperature. In fact, due to the colder climate of this harvest coffee need to ferment up to 24 hours.In Central America, El Salvador has the nickname, ‘Pulgarcito’, which means little thumb and is a reference to the tiny size of this important coffee producing nation. Over half of the nation’s coffee is made of the Bourbon variety and there is plenty of sweet, complex, highly acidic coffee being produced. Around 90% of the country’s coffee is also shade grown, which helps to maintain the rich biodiversity that thrives in rural El Salvador. El Salvador is also famous for its volcanoes and as many of these mountains of molten rock are still active the soil is extremely rich and fertile, making it perfect for coffee growth. These have resulted in some strikingly, beautiful views, with Volcan Santa Ana and Izalco standing out as the largest and most well known.Los Pirineos:Los Pirineos Coffee farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. Gilberto, one of the 3rd generation of coffee farmers from the Baraona family, now owns the farm and has designed and built the most modern specialty coffee mill in the whole of El Salvador. All of the processing takes place on the farm, and Gilberto oversees all aspects of production with a meticulous eye for detail.The farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca coffee region, at around 1450 masl. Specialising in Bourbon and Pacamara, Los Pirineos has one of the oldest heirloom Bourbon varieties in the country. It has also been the experimental ground for several new varietal projects started last year, including the Central America F1 variety. This year, Los Pirineos is starting to grow more than 10 new varietals, including Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lower altitudes, below 1200 metres, Gilberto also grows Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.

The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so he has invested time and money in the people who manage the processing. As a result of the training and support he offers, even his temporary staff are consistent from year to year. Gilberto’s dedication to quality is uncompromising. He has the largest coffee seed bank in private hands in El Salvador, and is constantly testing and exploring new options for unique cup character. It is with great excitement that we are working with Gilberto, and we hope to extend our offering from Los Pirineos in the coming years.

Decaf

We are very proud to offer you our proper relationship series. A specially selected fine coffee chosen from the very best coffee farms in the world, 

Our aim at Ariosa is to buy a select amount of coffee at a premium price from each grower. When the coffee is gone we move on to the next coffee in the series,

Our relationship series will create a proper link from the crop to the very last drop in your cup. We hope you enjoy!

Hilber Arevalo Heredia from Peru is the 1st specialty coffee to feature in this series.

Hilber Arevalo Heredia is the owner of one hectare of coffee planted 1969 masl and upwards. Hilber inherited the land from his parents, who moved to the area from Chota, which is in the southern part of Cajamarca, in search of a better life. Hilbers parents bought 5 hectares of land over the years and planted it with caturra, typica and bourbon. The parcel that Hilber inherited and now manages is planted with caturra and typica and a small amount of bourbon.

Hilber Arevalo Heredia

The Gaturiri factory is a member of the Barichu Cooperative society, along with three other factories, Gatomboya, Karindundu and Karatina. There are around 1100 small producers who deliver cherry to the Gaturiri factory washing station and this amounts to between 500 and 600 tonnes of cherry throughout the harvest season. Since construction over 50 years ago, the washing station has consistently produced top quality coffee, with management staff put high emphasis on cherry selection, proper washing and soaking and long, slow drying. 

The coffee is handpicked by the smallholder members and delivered to the Gaturiri factory where it is pulped. This initially separates the dense beans from the immature floaters using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. 

The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. The beans are then transferred to the skin drying area where the coffee dries under shade very slowly for the first day or so. This is to rest the coffee and to wick away the surface moisture and slowly dry the coffee to start with so that the parchment doesn't crack. The coffee is then laid in a thin layer and allowed to dry for 10 to 15 days. The dry parchment coffee is then delivered to a private mill and put into "bodegas" to rest - these are raised cells made of chicken wire which allows the coffee to breathe fully and are very unique to Kenya.

Gaturiri AA

Oliverio Lara Lopez and his son Jolman Walter own and manage the farm Bella Vista in the Gualme area of Corquin, Copan. The 3 and a half hectare farm sits 1350masl and is planted with Catuai, Lempira and IHCAFE90. Oliverio is a very experienced coffee producer, but also very open-minded and was keen to experiment with processing and improve the quality of his coffee. 

He was one of the first members of the coop to join the micro-lot programme and saw a huge improvement in the quality of his coffee as a result. This lot comes from Oliverios farm at higher altitude in Gualme, where he grows IHCAFE 90, Lempira and Catuai.This is a washed process of the IHCAFE 90 variety. Certified Organic.

Oliverio Lara Lopez

Kirambo coffee washing station sits on a hill with land stretching to the shores of lake Kivu. The station constructed in 2008, for many years it was not operating in stability because the owner did not have financing for working capital, and the station was rented out to different people every year. For all those years, farmers lacked a consistent partner who would support them beyond buying coffee cherries. RTC purchased Kiramboin 2017, and operated it for the first time this season of 2018. 

This year alone, all farmers are being registered to enroll in RTC’s farmer impact programs and training for certification. The quality of the coffee and the openness of the coffee farmers at Kirambo have allowed RTC to produce high cupping fully washed and natural coffee at Kirambo. Cherries delivered to the Kirambo station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during at night time.

Kirambo 322

Luis Albeiro has been only growing coffee for the past 5 years in Narino on his 3 ha farm where he has the variety Colombia planted. Luis has managed to sell his coffee through the cooperative Cosurca as his brother Fredy Urbano is a member of the Asproa growers group based in Argelia, Cauca who are members of Cosurca. Through this connection it has allowed Luis the opportunity to sell his coffee to new markets and it be recognised for the quality he produces. The cooperative Cosurca who have been established in Timbio, Cauca for 25 years and are committed to helping the communities prosper in this region.

The Cooperative have several programs with a real focus especially on empowering their members with education and training. On the farm the coffee is planted among banana and fruit trees which help to provide shade. During the harvest from May to September the coffee is hand-picked every 8 days and then pulped on the same day of collection. The coffee is then left to ferment for 12-15 hours in concrete tanks before then being washed and then dried in a parabolic drier for 8 – 10 days.

Ariosa Coffee Roasters

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Ariosa Coffee Roasters

🇮🇪 Ireland

Served in Coffee Shops

Coffee Roasts

Asoproa Narino

Cabin Fever

Decaf

Espresso Blend

Ethopia Koke

Gaturiri AA

Hilber Arevalo Heredia

Kirambo 322

Oliverio Lara Lopez

Sumatra Mandheling

Todosantarita

New Coffee Review