Producers: 126 small-scale farmers from Nueva Segovia
Varieties: Red - Yellow Caturra, Red - Yellow Catuai, Bourbon

La Estrella comes from 126 different producers from the department of Nueva Segovia, situated 225 km from Nicaragua’s capital, Managua. This is a region very close to the border with Honduras and is part of the Cordillera de Dipilito Nature Reserve, a place with a rich biodiversity of flora and fauna. The name La Estrella comes from the Beneficio La Estrella, the coffee mill founded in 2013 by Caravela Nicaragua. It is located in the municipality of Ocotal. In 2015, a blend was created of different coffees from producers living close to the mill.

La Estrella blend is possible thanks to outstanding new coffee producers and long-term partners from different municipalities around Nueva Segovia such as Macuelizo, Dipilto, San Fernando, Mozonte and Jalapa.

Processing method: Traditional fully washed process in micro-mills at each farm Naturally fermented in cement tanks for 18-30hours.

Drying method: 100% shade-dried on raised beds at Beneficio La Estrella.

La Estrella

Small batch specialty coffee roasters
Always Single O’s
Sustainable | Ethical 🌱

Pearhaus coffee

Monte Alban is the 1000-year-old Zapotec ruin that can be seen from the coffee farms that are hidden in the mountains surrounding the site. Monte Alban is very close to the city of Oaxaca, a culinary hot spot in Mexico with a food culture that has been influenced and perfected by the long and complex history of the region. Monte Alban is one of the earliest Meso-American great urban centres of the classical period. The site was at its peak of importance between 200-600 AD but fell into decline in 800 AD. The Zapotec were an advanced ancient culture that made many developments in the area of astronomy, writing and even medicine. After their mysterious abandonment, the site was used by other groups including the Mixtec, who on recognising the site as spiritually significant, used it for burials.

The long and complicated history of this place really does create a sense of magic, a joining of the past to the presence through culture, artifacts and delicious coffee. Coffee growers from this region have been producing coffee for more than three generations in a very traditional and mostly organic way. 

Processing method: Traditional fully washed process in micro-mills at each farm

Drying method: Sun-dried on patios and raised beds

Coco O, Mexico

Notes: Chocolate, dried fruits, candied peel round body, sweet.

Producer: Small-scale producers, members of La Cooperativa Agraria Cafetalera de la Provincia Fronteriza de San Ignacio

Varieties: Typica, Caturra, Bourbon

The Gallito de las Rocas is an exotic bird species that you can find hiding within the Andean cloud forests. They are the national bird of Peru and if you look carefully you can see them fluttering around the highlands and the coffee growing areas of the Cajamarca Region, showing off their bright and rainbow-colored plumage.

The Gallito de las Rocas coffee is grown by small-scale coffee growers in based in San Ignacio, Cajamarca. The Cajamarca region in Peru is known as the land of coffee, honey, and natural forests. The economy in the region is primarily moved by the production of coffee, producing some of the world’s finest and most delicious profiles. It is a region where Typica and Bourbon varietals are still dominant and most farmers here own farms of very few hectares in very remote areas.

Processing method: Fully Washed

Drying method: Dried on patios or in covered beds on each farm.

Rupicola, Peru

Notes: Caramel, honey, nutmeg, orange, brown sugar, roasted hazelnuts and round body

Producer: 72 small-scale coffee growers, members of Grupo Asociativo de Café Especial de Tarqui

Varieties: Caturra, Colombia

"El Paraíso" translates to "Paradise" and it perfectly defines and describes this region. Tarqui's diverse flora and fauna leads to the area often being referred to in this way by the local community. Given the fantastic coffees grown here, this makes perfect sense. El Paraíso comes from various small growers located in the region of Tarqui in the department of Huila. Their average farm size is only around 3 hectares per grower. This group is a great example of smallholders working together as a team to produce high quality coffee. Farmers use traditional methods to wash and dry their coffee on their own farms. Tarqui is well-known for its high-quality coffee and distinctive topography.

Processing method: Fully washed and fermented for 26 hours.

Drying method: Sun and air-dried parabolic patios and raised beds.

El Paraiso, Colombia

Produced by 300 small-scale producers from Jaltenango in Chiapas, Mexico. The name of the coffee is for the love of the country, people and culture. A place close to our hearts.

The word “amor'“ translates to love and “cotor” is an abbreviation for Cotorras, the many iconic birds that you can see across the remote highlands in Chiapas. 

Enjoy taste notes of caramel, roasted nuts, lemon acidity, round body.

Las Cotorras coffee is grown in the highlands of the state of Chiapas, home to the Triunfo Biosphere Reserve. As you journey through the remote highlands here, an incredibly beautiful species of bird can be seen. These birds are called Cotorras and they find their perfect habitat on coffee farms that produce the amazing coffees in the highlands of Chiapas. Although these birds can be seen in many parts of the world, the Cotorra is endemic to Mexico and many can be found in the jungle in Chiapas. In the region these birds are not just known for preferring a “coffeelands” habitat for nesting, but also for being a symbol of authenticity and freedom. 

El Triunfo Biosphere is a protected area of close to 120 thousand hectares. It represents the very last of the Central American cloud forests, where naturally occurring condensation is trapped by the forest, giving life to a large number of plant and animal species. 

Processing method: Fully washed and fermented for 20-24 hours.

Drying method: Fully sun-dried on raised beds and concrete patios.

Certified EU Organic. Specialty grade coffee.

Amor Cotor

Kerinci Honey

Lot 20 work with a group of producers from Kericho and Bomet counties in the southern part of the Rift Valley in Kenya. They are passionate about farming, transparent trading and have goals to produce delicious coffee that showcases the beauty of their region. Lot 20 spend a lot of time with the farmers, building strong relationships and keeping up to date with the farmers situations. All of their coffees have limited releases since they are sourced from micro lots deemed to be exceptional examples of farming innovation to create unique flavour experiences. 

Kericho county has a long history of Coffee. In fact, the Kipkelion and Fort Tenan regions actually boast some of the first coffee farms in Kenya, which were originally planted by foreign settlers. Despite this, Kericho county (and by extension Bomet) are not as known for producing coffee as central Kenya. This is partially due to the fact that central Kenya’s coffee gets sold in bulk by large exporters through the national auctioning system, and also because the farmers from Kericho and Bomet counties generally work within under-managed cooperatives that coffee dealers like to take advantage of for cheap prices. Lot 20’s work in the region has been to try and organise Kericho and Bomet farmers into properly functioning entities that process and sell coffee on their own, without the assistance of middle men or the auction system.

 We have collaborated with L’arte coffee house to bring you this super juicy coffee with notes of Blackcurrant & Lemonade. Available online and at L’arte coffee houses as their batch filter.



Pearhaus coffee

4.7

Pearhaus coffee

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Ainabtany AA

Amor Cotor

Coco O, Mexico

El Paraiso, Colombia

Kerinci Honey

La Estrella

Rupicola, Peru

New Coffee Review