Varietal - Yellow Bourbon
Location - The Cerrado, Minas Gerais
Roast Level - Medium dark
Body - Medium
Acidity - Medium-light
Sweetness High

Fazenda Pântano is owned by the Ferrero family and is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour. All of these 189 farms had to be audited with only 30 farms going into the final phase, and Fazenda Pantano came out on top! The auditors were assessing three main categories on each farm: food safety, environment and social factors.

All processing takes place on the farm and the coffee is only hulled at the point of export and packed into Grain-Pro sacks in order to preserve flavour and freshness. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.

Brazil Fazenda Pantano

Artisan Coffee Roastery serving coffee, tea and local cakes. Buy coffee bags and brewing equipment for at home. Pop in and you may even catch a glimpse of the roasting process. Check us out online too for coffee delivered to your door.

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Bosque Lya

Guji Hambella

Big Red Seasonal Blend

Black Bear Blend

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Peru - Decaf

The Ventura family have been growing coffee for over five generations. The coffee farming tradition began when their grandfather started growing coffee in 1894, at a farm called Finca Rabanales. Over a hundred years later in 2012, the family purchased Finca El Durazno. Although the Ventura family have been coffee farming for over 120 years, the farm is very young as coffee was planted during the 2013-2014 harvest, with the first production harvest taking place in 2018. During the harvest, the freshly picked and sorted coffee is loaded into a truck and taken to Finca Rabanales for processing. The truck arrives around 1-2 am, and the cherries rest over night. At 7 am, the coffee is immediately pulped, and passed through a demucilager to remove the excess mucilage. The freshly washed coffee parchment then moves to the patio via a channel. Then the coffee is dried in the sun for an average of 8 to 13 days until the perfect moisture level is reached

El Durazno

Kigutha Estate coffee is a high grown top quality coffee from the slopes of the famous Aberdare mountain range, close to Kiambu town, north of Nairobi. Blue grass is grown in between the lines of coffee to reduce water loss and soil erosion, with rainwater collected from the processing unit and sent to the nearby run off collection dam, home to government protected hippopotamus. A number of differing trees are grown in the nursery to form shade cover which helped the farm gain RFA status back in 2009. Shade grown coffee is uncommon in Kenya and the bird life benefits greatly from a differing height of tree cover. In the true Kenyan style, cherry is picked, washed and fermented before undergoing a soaking -an additional 24 hours under clean water that allows amino acids to build, and is attributed to giving the clarity of flavour and syrupy body we have come to know and love. The beans are then sun dried on raised beds until ready for dry milling and exporting.

Kigutha Estate

Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today. The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers. The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.

Capucas Cooperative Decaf

We have been working with Finca Bosque Lya since 2015, with their washed coffee being a firm favourite of ours. Finca Bosque Lya is situated in the municipality of Santa Ana on the foothills of the Ilamatepec Volcano (or Santa Ana Volcano as it now more commonly known) in the Apaneca Mountain range of western El Salvador. The farm was established in 1932 when Gustavo Vides Valdes named his property in honour of his newly born daughter, Lya. Finca Bosque Lya achieved fame in specialty coffee circles when it took first place in the 2004 Cup of Excellence. This is a 96 hectare farm - 64 of which is dedicated to coffee, and the remaining for natural rainforest. However, in many parts of the farm it is difficult to recognise what is pure forest and what isn’t, since so many shade trees are used. There is an abundance of wildlife including birds such as Hummingbirds, Orioles and Hawks.

El Salvador Bosque Lya Natural

Country - Colombia
Varietal - Catuai
Process - Sugarcane process decaf
Roast Level - Medium Dark
Body- Syrupy
Acidity- Stonefruit
Sweetness- Sugarcane

This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas, established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee. The indigenous inhabitants in the Pacha Mama believe the land is a living being, and that it is their duty to protect the natural environment. They ensure that their farming impacts the land as little as possible and leaves it as it has always been. In the sugar cane decaf process the coffee first undergoes steaming at low pressures to remove the silver skins, before then being moistened with hot water to allow the beans to swell and soften. The moistened coffee is washed several times in natural ethyl acetate solvent - obtained from the fermentation of sugar cane and not from chemical synthesis - until the caffeine has been reduced to the correct levels. The coffee is cleaned of the remaining ethyl acetate by using a flow of steam, then sent to vacuum drying drums and dried to a moisture level of between 10-12%.

Colombia San Lorenzo Decaf

Varietal - Mixed
Location - Chirinos, Cajamarca
Roast Level -  Medium
Body -  Round
Acidity - Apple
Sweetness - Maple Syrup

Las Pirias is a village in the Chirinos district in Cajamarca. Producers in the area grow coffee between 1750 and 1900masl and the main varieties grown are caturra, bourbon and catimor. Coffee is generally picked and processed the same day, before being fermented for 24-36 hours, with some producers extending that to 48 hours, and is then washed and dried for around two weeks on raised beds. There are a number of villages across Chirinos which have ideal growing conditions for coffee, with altitudes above 1700masl, and many producers still have old pure Arabica varieties. We see huge potential for quality improvement in Chirinos, with small changes and investments producers can escape low market prices which rarely cover the cost of production and find a market for their coffee that pays well above the market with quality incentives.

Peru Las Pirias

Located just over the border from the Gedeo zone, but still within the Yirgacheffe woreda, the cooperative has a shared nursery with Homa, at times being home to 230,000 seedlings provided to maintain crop quality and increase production; trees are often pruned or replaced every ten years or so, and like any farmer the crops benefit most from being planned ahead of anticipated demand. Ngelle Gorbitu produces around 60% washed coffee and 40% natural. The 858 smallholders that form part of the co-op pick ripe cherries and bring them to the centralised washing station for processing and bagging in parchment. This is then rested before being dry-milled and bagged once sold, in to 60kg bags ready for export. The fairtrade premiums that the coffee has earned them have been used to build medical centres and a school for the whole community and houses for the teachers that do not live nearby.

Ethiopia Negelle Gorbitu

Los Bucaros is a blend of washed catuai and caturra coming from 3 different farms in Nueva Segovia: Agua Sarca, Las Hortensias and Los Pirineos and processed in Cafetos de Segovia - a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it. In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill on their land to add value to their product. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense near the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 70ha of coffee farm.

Nicaragua Los Bucaros

This coffee comes from several smallholder coffee producers who are all served by Ayarza cherry mill - producers like Francisco Nájera. Francisco was born in El Naranjo town in the Jutiapa department of Guatemala. He is 30 years old, married with two children and has been working in the coffee production business for around 15 years, cultivating various small plots covering just under 1ha in total. Francisco is a small producer but a great entrepreneur, and has excelled in the coffee production business despite the adversity and constant threat of various coffee diseases. He also dedicates part of his time to developing coffee tree nursery services to sell saplings to other farmers in the region. The region of Ayarza is a special one, landmarked by the drastic landscape and cold blue water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanoes that collapsed and formed a large crater.

Guatemala Blue Ayarza

Red ripe cherries are hand selected and then floated in a water tank to further select the highest quality cherries by density. The cherries are pulped within 6 hours of harvest and then dry-fermented for an average of 16 hours, washed, and then dried first in tanks and then on cement patios in the sun. The link between Java and coffee goes back to the late 1600s when the Dutch introduced coffee to the island of Java, making it the first place outside of Ethiopia and Arabia where coffee was cultivated. The coffee industry grew exponentially but disaster struck in the late 1800s when leaf rust disease decimated the crops. Over a twenty-year period, most of Java’s Arabica plantations were wiped out, with some being replaced by Robusta. It looked as if the Javanese Arabica would be lost to the world, but some survived growing in the highlands. Thanks to extensive public and private involvement, Javanese Arabica has recovered significantly.

Java Sunda Hejo

On the road between Manizales and Honda sits the small town of Monte bonito that border the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. Most of the coffee growers from this region, are very small with only 1 - 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves. During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. The next day the coffee is washed and is ready for drying. Some farmers dry the coffee on the roof of their house whilst others use drying beds with a rail system, the rest have parabolic tents for drying the coffee for between 10 -14 days depending on the climate. After this the coffee will then be delivered to the Manizales Cooperative collection point in the town. From the collection point the coffee then travels to the cooperative warehouse in Manizales where it is stored. This particular coffee is decaffeinated using the Sugar Cane process.

Coffee Factory

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Coffee Factory

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Coffee Roasts

Big Red Seasonal Blend

Black Bear Blend

Bosque Lya

Brazil Fazenda Pantano

Colombia Monte Bonito Decaf

Daily Brew

Guatemala Blue Ayarza

Java Sunda Hejo

Coffee archive

Cafe Femenino

Capucas Cooperative Decaf

Colombia San Lorenzo Decaf

El Durazno

El Salvador Bosque Lya Natural

Ethiopia Negelle Gorbitu

Guji Hambella

Kigutha Estate

Nicaragua Los Bucaros

Peru - Decaf

Peru Las Pirias

New Coffee Review