An exceptionally fine coffee expertly roasted using Brazilian and Colombian arabica. A good body with hints of red berries, touch of spice and a luxurious dark chocolate finish.

Bungo Roast

Grain and Grind

An exceptionally fine coffee expertly roasted using Brazilian and Colombian Arabica. A good body with hints of red berries, a touch of spice, and a luxurious dark chocolate finish.

Bean Type: Caturra, Bourbon, Mundo Novo, Catuai
Processing Method: Wet & Dry
Harvest: Nov – Jan
Origin: Central & South America

Sourced from various producers in the Central America and South America this 100% arabica coffee is a blend of both washed and natural or dry processed coffees.  The washed process retains the fruit like flavours of the high grown mountain coffees gained from months of growth in volcanic soils.

With the natural or dry process, the coffee beans are dried inside the coffee cherries or ‘drupes’ which allows sugars and oils from the fruit to slowly penetrate the bean itself and carry that sweetness into the cup. Sugars from the drying cherry also impart more soluble solids to the coffee bean which amplify its body.

Carefully combining these coffees in the roasting process provides the more complex and balanced flavour profiles in the end cup.

Roasted to the cusp of second crack this coffee provides a deeper less fruity taste with plenty of dark chocolate undertones.

Ethiopia is the primary centre of origin of the Arabica coffee plant; it has been growing wild in the forests of the Southwestern Highlands of the Kaffa and Buno districts of Ethiopia for thousands of years. As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed that his goats became hyper after eating the cherries from the coffee tree, so he tried it himself. A monk approached Kaldi after he had consumed the cherries and took some to his monastery. The monk roasted and brewed the coffee to share with other monks. As a result, they were able to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink.

The washed Yirgacheffe is one of the best Highland-grown coffees. It has fine acidity, body, and flavour. Many people are attracted to its delicate, floral, and tea-like characterstics.

A sweet with lush fruit-tones, including orangey citrus, blueberry, dark chocolate, apple cider, and cherry blossom.

Ethiopian Yirgacheffe

Forming one trisect of what is known as the Coffee Triangle (with Pereira and Manizales as the other key conurbations), Quindio sits within the rural Paisa region of Colombia, famous for producing coffee. Although Quindio is the second-smallest department in Colombia, there is a high concentration of coffee producers here and it is one of the key production areas in the country. El Eden itself is situated in a privileged position amongst the Cordillera Central, one of the three major ranges of the Andes that run through the country north-to-south.

Coffee in Colombia is generally picked by smallholders with their families and neighbours. It is washed and dried on the farm, often at high altitudes on steep slopes, or else brought to a nearby beneficiary for processing. This coffee is collated at the dry mill facility managed by local farm- owner Hernan Israel Ocendo Usman in Armenia, the capital of Quindio. It is sourced from a group of ten farms within Quindio, all of which have the technology to particularly focus on the quality of the coffee they grow.

Colombian El Eden

In Colombia, the vast majority of coffee is cultivated, harvested, and processed on small family-owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee co-operatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment, and dry mills where the coffee is prepared for export according to size.

Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees. It's well known for the high quality of its coffee, and about half of its exports come to the United States. Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally.

Colombian Rich Roast

Bromelia Fancy is a coffee produced by CoopePalmares RL, a co-operative founded in 1962. All 1351 of its members receive full benefits, including medical care, and the co-operative also has environmental programmes in place, such as forest protection programmes and water recycling.

Made from a blend of shade-grown Caturra and Caturai varieties and grown at 1200-1350 metres, Bromelia Fancy is harvested between November and February. The pulped cherries are transformed into organic fertilisers.

Costa Rican Bromelia Fancy

Costa Rica has been producing coffee since 1779, with its beginnings in Meseta Central, also known as Costa Rica's Central Valley. Tarrazú contains mountains from the Meseta Central called the Talamanca Sierra and highland coffee is the main source of income for the 17,000 or so inhabitants. Although there are small-holdings, most of the coffee in Costa Rica is grown on large coffee plantations.

The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro- zones’ of the Tarrazú region. La Trinidad is one of those communities that each year contribute to our line up of Costa Rican coffees.

The coffee of the Tarrazú region is one of the most recognized in Costa Rica and around the world, and represents 40% of the national production. This production is between 1,800 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.

Costa Rica Tarrazu La Trinadad

Located in Comasagua, the Urrutias Group of Estates is a fifth-generation family-owned business. The farm dates back to 1870 when Mr Juan Urrutia planted his first coffee trees in the volcanic soil at 1100 metres. Starting a family tradition of producing coffee, this first crop yielded 27 bags.

The Group offers employment to 600 people, and its dedication to sustainability programmes have enabled it to flourish. Coffees from the estate have been finalists in the Cup of Excellence for seven

years in a row, and in 2007, the company won Exporter of the Year from El Salvador. Urrutias farms have over 200 hectacres of wild protected forests and hot springs that are part of the UNESCO-declared Biosphere Reserve.

El Salvadaor Finca San Ernesto

The catchment area for Ethiopian Mocha Djimmah is the largest in Ethiopia. This natural-processed coffee is grown in southwestern Ethiopia in the regions of Kaffa and Illubabor. Although these areas account for around 50% of the coffee exported from Ethiopia – most of it commercial grade – they also produce a restricted amount of speciality grade coffee which is mainly forest harvested.

Forest harvested essentially means that the coffee is self-sown and grows under the shade of natural forest trees. Forest coffee offers a wide diversity for selection and breeding so as to have plant stock selected for disease resistance, high yields, and the highest quality in terms of aroma and flavour. This is an ideal climate and the plants are well protected by the larger forest trees which provide shade from the midday sun and preserve the moisture in the soil. Forest coffee accounts for about 10% of the total coffee production in Ethiopia. These coffees are well-known for their body and acidity.

A unique coffee, thought to be the variety closest in flavour to the original wild plant. Its unique character is offset by a subtle gamey aftertaste.

Ethiopian Djimmah

The Acatenango Co-operative is located on the slopes of the Acatenango volanco in Acatenango, Chimaltenango. This volcano is the third highest in the Central American range and gives the co-operative their name. The co-operative was established in 1967 by 24 members who wanted to get a better price for their coffee. Two years later, these coffee pioneers also helped establish the exporter Fedecocagua, from whom we now source a large amount of our favourite Guatemalan coffees, and by 2018, the co-op had grown to include 351 members.

Volcan de Acatenango is located close to Volcan de Fuego, with Volcan de Agua being close to the municipality Palin. Volcanic soil can bring about a lot of benefits in terms of nutrients to the plants, but as we saw in June 2018, there is always the threat of disruption and loss of life that eruptions can bring.

After picking, coffee is washed and pulped before drying for one day on the patios and then being moved to guardiolas for controlled drying. This typically comprises of 40 hours at 45 degrees before being lowered to 30 degrees and finally 15 degrees until optimum moisture content is reached. The lowering of temperature ensures evenness of drying meaning the green life of the coffee is the best it can be. It is then shipped in parchement to the Fedecocagua facility in Palin, Escuintla for final grading and milling ready for export.

Guatemala Acatenango

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.

Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth.

The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas Cooperative.

To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.

Honduras Swiss Water Decaf

Honduras Santa Rosa SHG EP is sourced from small community cooperatives working together with Beneficio Santa Rosa, located in Santa Rosa de Copán, within the department of Copán, Honduras. Beneficio Santa Rosa was founded in 2005 to facilitate the commercialization and export of high quality coffee from the western region of Honduras. Through an innovative partnership with TechnoServe (a nonprofit organization that develops business solutions to overcome poverty by linking people to information, capital and markets), Beneficio Santa Rosa formed Mejoramiento Agrícola Sostenible (MAS), a project that supports more than 6,000 coffee producers with technical assistance resulting in higher quality coffee and increased income for producers, while protecting the environment. Beneficio Santa Rosa is also firmly invested in community development as one of the founding members of Fundación Amigos del Café, an organization established to assist coffee producers with education, medical assistance and food security.

Honduras Santa Rosa

Coffee was introduced to the Araku Valley in the early 1900s from the neighbouring Pamuleru Valley. In 2007, Small and Marginal Tribal Farmers Mutually Aided Cooperative Society (SAMTFMACS), a coffee farmer cooperative formed with assistance from The Naandi Foundation, was formed to push the coffee production there even further. Araku farmers have decentralised, small, and scattered plots averaging 1-2 acres per family, and are subsistence farmers, balancing crops such as pepper, turmeric, and ginger with coffee production. There are 806 farmers that contribute to this lot, specifically from within the Kabada Boddaput and Gummagua villages.

An area that once used slash and burn deforestation techniques that reduced the land to semi-wasteland and with no traditional knowledge of how to grow coffee, production was low and of poor quality. By providing technical support and training in all areas needed for a small farmer, the cooperative has managed to significantly increase the quality and quantity of coffee grown. Coffee is now shade-grown biodynamically, and an agricultural understanding has been developed alongside better business management skills to improve the yields and therefore the income of the farmers. Being in the trees now provides great incentives to protect the forest as well.

Over the last 5 years, they have been growing organically they are seeing a good return of worms, spiders, and birds. Farmers have come together to create a movement towards ethical and sustainable production of coffee through regenerative agriculture, while ensuring that natural biodiversity of the region is restored through additional planting of as many as 28 varieties of diverse and indigenous fruit and forest trees.

India Gems of Araku

Processing Method: Monsooned

One of India's finest coffees, Monsoon Malabar is also one of the best-loved coffees in our range. Exceptionally smooth with a sweet, spicy kick, this coffee is unique to the lush Malabar Coast of Karnataka and Kerala, where is has protected status. Care is taken to select fully ripened cherries that are naturally sun dried and then hulled. “Monsooning” occurs when the green processed coffee is transported to the Malabar coastal city of Mangalore during the rainy monsoon months (June to August) and spread out on large covered patios where the coffee can slowly absorb moisture, causing it to swell and turn white. The swollen white coffee is place in warehouses where it is constantly moved until the moisture is reduced to 11 percent to avoid damaged during exportation.

Monsoon Malabar's unique process of exposure was discovered by change back in the 16th century, as spice ships transported the beans across the seas to Europe. Stored deep within the hold, the damp, humid conditions caused the beans to swell, neutralising any acidity and producing a deep, heavy sweetness – an immediate hit with Europeans.

Indian Monsoon Malabar

Processing Method: Giling Basah (Wet Hulled)

Many of the islands of Indonesia were formed by volcanoes and still benefit from soil that's rich in volcanic ash and ideal for growing coffee. It's no wonder that some of the world's most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java.

Approximately 15 percent of all the coffee grown in Indonesia is Arabica. Sumatra is the second-largest island of the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mt Leuser near the port of Padang, in the Batak region of west-central Sumatra. “Mandailing”, spelled here correctly, refers to the people indigenous to this region.

Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world's coffee market. Yet by the end of the century, disease had completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged during World War II.

Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavour, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture in most other regions). This unique process results in Sumatra's trademark flavour profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature colour.

Indonesia Mandheling

Kenya Blue Mountain is an extremely popular coffee because of its consistently high quality.

The Kenyan coffee industry is noted for its co-operative system of production, processing, milling, marketing, and auctioning coffee. About 70% of Kenyan coffee is produced by small scale holders. It is estimated that six-million Kenyans are employed directly or indirectly in the coffee industry.

Our Kenya Blue Mountain is an exquisite blend of beans from multiple producers, created by our partner in origin – Jowam Coffee.

The origins and blend capabilities of this coffee may change from delivery to delivery, but the taste is always the same! Full of forest fruits and blackcurrants, and lively citrus acidity. It’s bold and punchy, with a fantastic green/blue hue to the bean.

Grown in iron-rich and loamy volcanic soils, this high-grown and fully-washed coffee is everything a Kenyan roast should be.

Kenya Blue Mountain

This coffee comes from numerous wetmills in the Farmers Cooperative Societies (F.C.S.) which are situated throughout Nyeri and Kirinyaga regions. This lot is grown primarily by smallholder farmers who generally own an average of only 200 trees. They deliver their freshly picked ripe cherry to one of the many cooperative wet mills under the F.C.S. umbrella. At the wet mill the cherry undergoes sorting prior to being pulped, fermented and washed. The coffee then undergoes sun drying on raised beds.

Kenya Lenana Swiss Water Decaf

Sourced from various producers in the Central America and South America this 100% arabica coffee is a blend of both washed and natural or dry processed coffees.  The washed process retains the fruit like flavours of the high grown mountain coffees gained from months of growth in volcanic soils.

With the natural or dry process, the coffee beans are dried inside the coffee cherries or ‘drupes’ which allows sugars and oils from the fruit to slowly penetrate the bean itself and carry that sweetness into the cup. Sugars from the drying cherry also impart more soluble solids to the coffee bean which amplify its body.

Carefully combining these coffees in the roasting process provides the more complex and balanced flavour profiles in the end cup.

Marchtown Blend

Mexico is one of the largest coffee-producing countries in the world, and the largest producer of organic coffee, making up 60% of world production in 2000. Like much of Latin America, the history of coffee in Mexico is rooted in colonialism, with the Spanish introducing the plant to their colony in the late 18th century. After the Mexican Revolution, coffee cultivation became more democratic, with small farmers able to invest in their means of production, although years of political unrest has seen the coffee market rise and fall.

This coffee is grown in the El Cuarenteno community located in the foothills of Sierra de San Juan, just west of Tepic, the state capital of Nayarit. The Terruño Nayarita co-operative is made up of 260 smallholding farmers.

Mexican Nutty Chocolate

Kyaw Hlaing is the owner of the Moe Htet Estate farm, which runs with the help of agronomist U Kyaw Wan He and Aung Hleing Phyo. He has long-term experience gained from working in the government research department and with multinational companies training on grafting techniques. The farm has established well, and currently stands at around 200 acres of coffee production.

There are around 100 pickers on the farm, and although some localised pesticides are used to treat outbreaks of stem borer, the farm is working towards fully organic practises. Aung Hleing Phyo also organises monthly workshops on the farm, contributing to the local coffee community and helping bolster a growing speciality industry.

Cherries are picked on the farm and transported to the processing facilities provided by the Mandalay Coffee Group, an exporter and processor based in nearby Pwin Oo Lwn. Fully washed, the cherry is then sun-dried on patios at the wet mill, before being cupped and graded under the watchful eye of general manager Amy. From here, they are de-hulled and bagged, ready for export.

Myanmar Moe Htet

Santa Luz Farm is located 4 kilometres North-East of El Tuma in the Department of Matagalpa.

The farm covers 158 hectares, of which 85 are currently dedicated to coffee. In total 105 hectares are suitable for coffee, while the rest are mainly beautiful woodlands and administrative areas.

Grown on the west facing slopes in volcanic soil at the top of the collection

of farms within the estate, the cherries are picked by hand as very ripe, before drying at a consistent low temperature to create the fruity characteristics.

The H3 varietal was planted here in 2015, and is a cross between Caturra and an Ethiopian landrace accession specifically suited for growing above 1300masl. Produced as part of the first wave of F1 hybrid varieties, H3 does still have some susceptibility to rust but has maintained presence in the fields due to its exceptional cup quality.

Nicaragua Santa Luz

The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages.

Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee.

Red fruits, with subtle peach, blackberry, and floral notes. Buttery and balanced.

Papua New Guinea

This coffee is named after the same spectacled bear which frequents the area called El Chaupe. It helps pollinate plants by carrying the pollen in its thick hair, as well as opening spaces in the tree canopy which allows light for germination and growth of species in the lower forest.

The cooperative was founded in 1969 and has 330 partners in 14 communities, where women growers are supported within the cooperative by a number of initiatives. Unusually for Peru they have their own wet mill facility in San Ignacio, which provided the space and facilities for the experiment to be carried out.

This year, the coffee comes from 4 women growers as opposed to just two the first year. Fredesvinda Granda has contributed again, and is joined by Maria Edita Cordova, Maria Emita Garcia, and Felipa Medina.

Selective handpicking is performed and floaters skimmed from a basket of water. The cherries are then depulped without water, before undergoing an anaerobic fermentation stage for 18 hours. Coffee is then taken to solar tunnels and dried on raised beds for 24 days. Each potential contributor then has their coffee cupped before blending the lot for consistency, and bagging.

Peru La Osa

India is known for best Robusta qualities that make up 60% of the total coffee production. Most growing areas are located in the western coastal regions of Karnataka, Kerala and Tamil Nadu.

This Indian Cherry Robusta is a high quality and not too dominant coffee. It is ideal for espresso blends. But also when roasted alone, it guarantees a nice intensive taste experience. Due to its high oil content, this Indian Cherry coffee produces a beautiful and stable crema.

Queens Park Roast

The Women Coffee Extension (WCE) was initially founded as a co-operative focused on creating a space for female producers to have a stronger voice in Rwandan coffee production. As of now, 60% of the WCE members are women, with growing initiatives working to expand membership within the region.

This project aimed to improve the livelihoods of low-income women farmers through training that creates the basis for more transparent trade, improved quality, and higher prices. Through the project, these farmers have been able to grow more from their small plots of land, have access to international buyers, reduce their exposure to financial commodity market risk, and improve the environmental sustainability of their communities.

The Rwanda project has made a substantial, tangible impact on the farmers involved. They have nearly doubled their income from coffee and more than doubled their yield per coffee tree.

The WCE co-operative was founded by three people: Arine Ucyeye, Odette Uwamariya, and Audace Ngabonziza. They spoke of the challenges and rewards the WCE has experienced, one of which is medical care. To date, 700 individuals are currently able to access medical insurance.

Rwanda Ngoma Mamas

Many of the islands of Indonesia were formed by volcanoes and still benefit from soil that's rich in volcanic ash and ideal for growing coffee. It's no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi and Java.

Approximately 15 percent of all the coffee grown in Indonesia is Arabica. Sumatra is the second-largest island in the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang, in the Batak region of west-central Sumatra. “Mandailing,” spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak.

Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease had completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World War II.

Sumatran Rich Roast

The first coffee grown in the Kilimanjaro region was planted by Catholic missionaries in Kilema at the end of the 19th Century. Throughout the 20th century, western demand for coffee grew and as a result cultivation spread through many regions of Tanzania. This appeared first by locals growing as a cash crop in 1919, before coming together to form the Kilimanjaro Native Planters Association (KNPA) to protect their interests after settling westerners expressed concern over diseases and pests being caused by the expanding cultivation of coffee.  This in turn lead to the establishment of the Kilimanjaro Native Cooperative Union Limited which registered under the Co – Operative Societies Ordinance of 1932.

Cherries are picked ripe with repeated sweeps of the same plot occurring every couple of weeks or so. If not taken to a local collection processing centre, known as a CPU,  beans are pulped and fermented at home to prevent spoilage before being taken by the cooperative as cherry. Here it is processed and collated before being transported in parchment and offered for sale through the Tanzanian Coffee Board, which distributes samples to exporting companies and auctions the lots. Once bought, the coffee is further ‘milled’ by Mambo’s facility in Morogoro which means any defects are removed, the beans are laser colour sorted, hand-picked if needed and then bagged.

Tanzania Yetu Tamu

Named after the port from which the vast majority of coffee in Brazil is shipped and benefiting from the good weather in the Sao Paulo region, these coffee cherries are processed by drying in the sun. The Santos beans are dried inside their cherries, which carries sweetness into every cup. The sugars from the drying cherry also impart more soluble solids to the bean which amplifies its body.

Brazil Santos

Sitio Da Torre is a stunning farm, located high on the hills with views across Sao Lourenco and Carmo de Minas. The owner, Álvaro Antônio Pereira Coli, is a fourth generation farmer who has spent a huge amount of time looking after the coffees that grow here, as well as planting new crops to test what will grow in the future.

This particular microlot is composed of Yellow Bourbon only, worked according to a natural process and kept separate from the other lots to enhance the distinctive characteristics of this varietal.

The cherries, picked strictly by hand only when perfectly ripe, are dried in thin layers over raised beds. Here, they are turned at least twenty times a day to ensure they dry out uniformly without unwanted fermentation until the residual humidity reaches a target value of around 11.5%. After the mechanical removal of dried skin and mucilage, as well as parchment, the beans are carefully packaged into GrainPro sealed bags, further protected by traditional jute bags.

Brazil Sitio Da Torre

Brazil is the largest producer of coffee in the world. With such diversity, the range of coffee that it produces is vast – from smallholder farms to vast estates. Soils, the regional climate, and temperatures make for great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected from Arabica coffee. Much of the coffee is grown at or below 1000m; much lower than the typical 1400 – 1800 metres that can be found in many other coffee producing nations. Typical flavouring from Brazil invokes nuts, caramel, and a creamy body, but as producers develop new techniques, we are beginning to enjoy newfound sweetness, citrus, and acidity from these coffees.

While many decaffeination processes use chemicals such as methylene chloride or ethyl acetate to remove caffeine, the Swiss Water method uses water to flush out caffeine molecules from the bean.

Brazil Swiss Water Decaf

Mexico is one of the largest coffee-producing countries in the world, and the largest producer of organic coffee (making up 60% of world production in 2000). Like much of Latin America, the history of coffee in Mexico is rooted in colonialism, it being the Spanish who introduced the plant to their colony in the late 18th century. After the Mexican Revolution coffee cultivation became more democratic, with small farmers able to invest in their means of production, although years of political unrest has seen the coffee market rise and fall (and at one point collapse entirely).

Finca Monte Azul Coffee are one of the best growers and processors in Mexico. The beans from the Catimor and Bourbon varieties are hand-picked, the pickers rotating among the trees every 8-10 days. This labour-intensive practice is reserved for the highest quality trees.  The harvested cherries then have their skin and pulp removed and are then washed to remove the parchment.

Mexican Finca Monte Azul

This coffee is a super small microlot from the farm San Pedro based within the La Bastilla Estate in Nicaragua. Grown on the west facing slopes in volcanic soil at the top of the collection of farms within the estate, the cherries are picked by hand as very ripe, before drying at a consistent low temperature to create the fruity characteristics.

The H3 varietal was planted here in 2015, and is a cross between Caturra and an Ethiopian landrace accession specifically suited for growing above 1300masl. Produced as part of the first wave of F1 hybrid varieties, H3 does still have some susceptibility to rust but has maintained presence in the fields due to its exceptional cup quality.

Jinotega is the second largest department in Nicaragua, situated in the north of the country bordering Honduras. San Pedro is in the south west of the department of Jinotega.

Nicaraguan San Pedro Blueberry Candy

The San Francisco community is located in San Francisco de León Cortes. The community has grown from 12 producer families in 2014, to 40 producers in 2017. Each of these 40 producer families contributed to this lot of community coffee in the 2016 / 2017 harvest. The families cultivate caturra and catuaí varieties at altitudes ranging between 1700 to 1950 MASL in the privileged district of Llano Bonito. The production capacity of the community has grown to 250 bags.

The people of this community are characterized by a passion for coffee and the desire to consistently produce a high quality, sustainable product. They are proud to be participants in the Coope Tarrazú Community Coffees program. Each of the producing families depend on coffee as a livelihood, and are committed to working together through all stages of the coffee process to ensure the coffee that is harvested is of excellent quality.

Costa Rica Tarrazu San Francisco

La Cumbre Estate, is located in one of Guatemala’s finest and most recognized coffee producing regions, the Fraijanes Plateau Region (D.O.C.), located between 1,800 and 2,100 masl (metres above sea level). The extremely rich soils in which our coffee grows, provide for a balanced yet rich flavours which deliver notes of a clean, bright, and strong cup with crisp acidity that give way to an apricot, blueberry and Swiss chocolate- toffee-nut flavour. It lingers a long and tasteful aftertaste.

Volcanic soil filled with pumice, very high altitude and an active volcano are characteristics that Fraijanes shares with nearby and also famous Antigua coffee. But plenty of rain, high and variable humidity, and a wider temperature range make Fraijanes a very different climate.

Pacaya volcano, the most active of Guatemala’s volcanoes, supplies the region with a light deposit of ash every so often, giving the soil an important mineral boost. The dry season has lots of sun. Although clouds, fog and very heavy dew are common in the early morning, they burn off quickly so that all Fraijanes Plateau is sun dried.

Grain and Grind

0.0

Grain and Grind

🇬🇧 United Kingdom

Coffee Roasts

Brazil Santos

Brazil Sitio Da Torre

Brazil Swiss Water Decaf

Bungo Roast

Colombian El Eden

Colombian Rich Roast

Costa Rica Tarrazu San Francisco

Costa Rican Bromelia Fancy

El Salvadaor Finca San Ernesto

Ethiopian Djimmah

Ethiopian Yirgacheffe

Guatemala La Cumbre

Honduras Santa Rosa

Honduras Swiss Water Decaf

India Gems of Araku

Indian Monsoon Malabar

Indonesia Mandheling

Kenya Blue Mountain

Kenya Lenana Swiss Water Decaf

Marchtown Blend

Mexican Finca Monte Azul

Myanmar Moe Htet

Nicaragua Santa Luz

Nicaraguan San Pedro Blueberry Candy

Papua New Guinea

Peru La Osa

Queens Park Roast

Rwanda Ngoma Mamas

Sumatran Rich Roast

Tanzania Yetu Tamu

Coffee archive

Bungo Roast

Costa Rica Tarrazu La Trinadad

Guatemala Acatenango

Mexican Nutty Chocolate

New Coffee Review