Asociación de Productores de Café Diferenciados y Especiales de Guatemala (ASPROCDEGUA) is a producing organisation with 664 contributing members, 394 of whom have organic certification. The producing members own small farms, an average of 2 hectares each, on which they plant coffee as well as other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava.

The organisation offers its members access to technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. The smallholders of ASPROCDEGUA are from several different municipalities within the area, including San Marcos, Cuilco, Colotenango, Santa Bárbara, San Sebastián Huehuetenango, Sipacapa, San Antonio Huisa, Cantinil Union, San Pedro Necta, Todos Santos, and Concepción Huista.

Roast Level: Medium
Varietal: Caturra, Catuai, Pache, Bourbon

Guatemala Huehuetenango

We source it from the best ethical farms across the globe. We hand roast it in Cardiff, we serve it in our cafe and sell it through our online store. We have an array of coffee gear, loose leaf teas, hot chocolate and a great coffee subscription service.

Quantum Coffee Roasters

Colombia, Inza Cauca

Nicaragua, Finca Bethania

Rwanda, KCRS Womens Cooperative

Ethiopia, Kaffa Forest, Tega Tula Farm

Vietnam, Lam Dong, Arabica G1

Mexico, Decaf, Finca La Laja

Yemen, Mocha Mattari

Colombia, Villa Alejandra, Gesha

Sumatra, Kopepi Ketiara Cooperative

Sulawesi, 'Celebes', Toraja AA

El Salvador, Finca San Andres, Chalatenangu

Along with Yirgacheffe, Ethiopian Sidamo coffee has a reputation for being high grown and of high quality.

Local smallholders grow heirloom varietals locally known as Kumie, Diga and Wilsho. Sidamo is a large area in highlands of the Rift Valley. This coffee is naturally processed which means they have been, as traditionally done, laid out on drying beds. This method is used in other countries too but stems from Ethiopia.

Tasting Notes: Fruity, intensely aromatic, with wine-like acidity and hints of cocoa.
Roast Level: Medium
Varietal: Heirloom

Ethiopia, Sidamo

The excitement with this coffee we are showcasing, is due to the fact that this coffee, like our Kenyan coffee, is from the Regional Select program our importers have created to showcase the best coffees of a region and highlight their unique profiles.  The coffees chosen for this coffee are all from the Chiapas region and are based on quality with a selection of coffees that cup between 83-85 (on the 100-point cupping scale) and makes them speciality grade coffees.

Our coffee comes from the Chiapas region which is on the Guatemalan border. The altitude here (1,200-1,800 masl) produces not only some of Mexico’s best coffees but also produces around 40% of the country’s total crop.

Tasting Notes: Mild with cocoa flavour and a nutty aftertaste
Roast Level: Medium
Varietal: Typica, Caturra, Bourbon, Mundo Novo

Mexico Chiapas, Siltepec - Regional Select

For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavour or profile. This coffee aims to do just that.

‘Uteuzi jimbo’ means - quite aptly - county select in the Swahili language and our coffee comes from Nyeri. The coffees from this region are often considered ‘the Kenyan yardstick’ and these are a selection of the best of them! Enjoy!

Tasting notes: Juicy with lively acidity. Caramel, chocolate and white grape
Roast level: Medium
Varietal: SL-24, SL-34, Ruiru 11, Batian

Kenya, Uteuzi Jimbo, Nyeri AA

The Pezuru Estate totals 294 hectares, with a quarter of the farm still under natural forest. The Estate is located near the Chiremba Dam, which is fed by small streams and acts as general catchment area from the surrounding hills and provides support for the irrigation of coffee during the long dry season from May to October.

The quality of farm management has led to meticulous standards for ripe cherry-picking and processing, ensuring quality of cup.

Read about Zimbabwe's troubled coffee history here

Tasting Notes: Bright, tannic acidity, medium body with milk chocolate, jam and honey notes.
Roast Level: Medium
Varietal: Caturra, Catimor
Process: Washed and sun dried

Zimbabwe - Pezuru Estate

The Butezi Washing Station is located in the town of Gahombo, in the Kayanza Province of Burundi. More than 2,000 producers deliver cherry for processing here, either directly to the station or to a receiving point about 1.5 kilometers away in Rukago. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, and cassava, both for sale and for household use.

Tasting Notes: Fruity with caramel, apple, grape and floral notes. Clean and sweet. Tart acidity and creamy mouthfeel.
Roast Level: Medium
Varietal: Bourbon, Jackson, Mibirizi

Burundi, Butezi Washing Station Co-op, LOT393

Kunjin is the name of coffees which are processed at a centralised plantation mill called Kindeng, in the Kindeng region of the Western Highlands. Kunjin is the name of a nearby region from which many local producers bring their coffee. The mill purchases cherry from the smallholder farmers who each has about 1.5 hectares of land, growing around 2,500 trees per hectare. Centralised milling and drying enables quality control at the processing level where day lots are cupped and separated to build containers - here microlots are processed separately.

Tasting Notes: Caramel, Sugar cane juice flavour. Sweet, clean and citric notes
Roast Level: Medium
Varietal: Arusha, Typica, Bourbon

Papua New Guinea, Kunjin, Kindeng Region

AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department.

Now A.M.A.C.A is 140 smallholder members strong, all women farm owners & heads of household. Their coffees are fantastic! All of the members derive their livelihood & the livelihoods of their families from the cultivation and production of coffee.

Tasting Notes: Sweet and juicy with fruit acidity and a smooth mouthfeel; caramel, lemon, lime, and savoury
Roast Level: Medium
Variety: Castillo, Colombia, Caturra

Colombia, A.M.A.C.A (Women Producers)

A cooperative of 35 producing partners across 40 families, Cooperativa Agropecuaria “Bio Arabica” grew out of an older cooperative and still use their dry mill. The younger members from 18 families formed their own cooperative in 2013 specifically dedicated to the production of Fairtrade and organic coffee. In 2014, the first renovations took place selecting plants that were exhibiting greater resistance to disease and preserving the original varieties present. This comprised of 12 hectares and 48,000 seedlings. Phase two produced 64,000 seedlings an covered 16 hectares. In 2016 and 2017 the total was brought up to 48 hectares.

This forward thinking mentality has extended to gender too with women producers having the same rights and obligations.

Roast Level: Medium
Variety: Catuai, Caturra, Mondo Novo, Typica
Certification: Fairtrade, Organic

Bolivia, Cafe Yungas - BIO ARABICA Co-op

Mysore is one of India’s main regions, also called Karnataka. Indian coffees have quite a complex classification system of grading depending on regions. It also gets classified in accordance to processes, such as ‘cherry’ i.e. dry processed or natural and ‘plantation a’ wet processed.

This coffee is plantation A and these beans are generally evenly sized. It is full bodied with clove and tobacco flavours and a malty aftertaste. 

Tasting Notes: Full bodied, dry finish. Clove tobacco and chocolate flavours. Malt and biscuit aftertaste
Roast Level: Medium
Varietal: Kent

India, Mysore, Plantation A

From the Kilimanjaro Region of Tanzania, this coffee is exported by Mambo Cooperative Union under the name Yetu Tamu which means ‘our coffee is sweet’.

Peaberries are estimated to make up to around 5–10% of a harvest and are usually sorted and separated during the post-harvest process.

Roast Level: Medium
Varietal: Peaberry

Tanzania, Yetu Tamu

Colombia Excelso

Colombia is a country of great diversity, both geographically and linguistically. Its land stretches from the Amazon Rainforest to the highlands of the Andes mountains. It was once the worlds largest producer of washed coffees, from three main geographical areas trisected by the Andes mountain range.

Roast Level: Medium dark
Varietal: Caturra, Typica
Process: Washed (Swiss Water Decaf)

Colombia - Swiss Water Decaf

Department: Copan
Municipality: San Pedro de Copan
Town: Las Capucas 
Farm: Smallholder farmers from Capucas Cooperative

This fabulous coffee comes from the Cooperative Cafetalera Capucas Limitada (Cocafcal) or as its usually known, Capucas. Taking its name from the local town Las Capucas, it is situated on and around the Celaque mountain, the highest peak in Honduras. The cooperative has many initiatives to improve workers’ lives and the local community. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education with a virtual classroom opened to the community of Capucas in a rural part of San Pedro Copan. They also have a football academy and virtual library free to the Capucas coop members.

Certification: Fairtrade, Organic
Tasting Notes: Apple and cherry notes with hints of orange and peach
Roast Level: Medium
Varietal: Catuai

Honduras, Capucas Cooperative

Monsoon Malabar’s origins date back to the times of the British Raj. During that time, the coffee was exported in wooden shipping vessels which took four to six months, during the monsoon season, to sail around the Cape of Good Hope before reaching Europe. This created changes to the bean and these changes had an impact of the coffee when eventually drank.

Transportation changed and so did the coffee on arrival. So to re-create the same conditions, the raw beans are now exposed to the monsoon winds from June to September, in well-ventilated warehouses (12 to 16 weeks time). 

Tasting Notes: Earthy, spicy, smoky, tobacco notes with medium body and medium acidity
Roast Level: Medium/Dark
Varietal: S795, Cauvery Catimor, Kent, SL9
Process: Monsooned

India Monsoon Malabar

Ngu Shweli is the oldest coffee estate in the region. Founded in 1997 the farm has 235 acres and the 215 acres is given over to coffee. In 2004, it was honoured by the UN’s Food and Agriculture Organisation. Shade on the farm is provided long term by the growth of Silver Oak and Macadamia trees, the latter being able to provide an alternative source of income too. 80% of the farm is SL34, and 20% S795.
Check out our blog to find out more: https://quantumroasters.co.uk/blogs/news/myanmar-complex-history-complex-politics-complex-cup-coffee

This coffee is SL34 and scores 84.25 on the SCA scale.
Roast Level: Medium
Varietal: SL34

Myanmar, Ngu Shewli Estate

Region: Palmira
Closest city: Boquete 

Boquete quality coffee is truly a one-of-a-kind coffee from Central America and this particular coffee is hand picked, the water for the milling comes from a nearby watershed coming from the highlands.  If you like your coffee to have a brightness with an earthy undertone, light body but complex, then this is the one for you!

Tasting Notes: Sweet citrus brightness with earthy undertones. A light body and impressionable taste
Roast Level: Medium
Varietal: Catuai (Boquete Selection)

Panama, Boquete Selection

This High Grown and sustainable coffee is produced by the Smallholder Coffee Farmers Trust (SCFT) in the Northern highlands of Malawi. 

Our Mzuzu coffee comes from two distinct coffee growing areas Phoka Hills and Viphya North hills. The Phoka hills sit in the Rumphi District, where the famous Dr LIvingstone camped near the Nyika National Park. 

Tasting notes: Mellow acidity, good sweetness, a touch nutty with hints of fruit
Roast level: Medium
Varietal: Bourbon, Catimor

Malawi, Mzuzu AA

This coffee comes from the Kawa Kanzuru Cooperative located outside of the city of Butembo in North Kivu. 

Kawa Kanzuru and the other affiliated cooperatives are a product of relationships between local farmers and international NGO's whose main goal is to improve farmer livelihood. Each participating farmer contributes a small amount, either in cash, building materials, or labor, and the participating NGO's bring education in good agricultural practices, official export reliability and infrastructure, and farm equipment (such as pulpers, shading nets, and roofing materials).

Tasting Notes: Bright, tannic acidity, medium body with milk chocolate, jam and honey notes.
Roast Level: Medium
Varietal: Bourbon

D.R.Congo, Kawa Kanzuru Co-op

Province: San Jose
Town: Santa Maria de Dota
Farm: Coope Dota RL members

The area known as Tarrazzu comprises of three main parts, Dota, Tarrazzu and Leon Cortes. It’s also known as Los Santos (All Saints), from the three main towns within each of these areas: San Pablo, San Marcos and Santa Maria de Dota. The farms from these areas form the Coopedota R.L.

Roast Level: Medium
Varietal: Caturra, Catuai

Costa Rica, Coopedota

Fazenda Boa Esperança sits in the South region of Minas Gerais, a state in the north of Southeastern Brazil. 
The farm was once called Farm of Tulha and is well known in the region. 

“When you want to have specialty coffee, you have to
follow some strict steps and invest in the property, machinery, staff... It’s a long process and it’s worth it”, said Mr. Gustavo manager of the farm

Roast Level: Medium
Varietal: Red & Yellow Catuai, Mundo Novo, MN Acaia

Brazil, Boa Esperanca Estate

Bench Maji Forest Coffee Producer Farmers’ Cooperative Union was established in July 2005 by 14 founder member primary cooperatives (PCs) to operate in the Bench Maji Zone, South West of Ethiopia to engage in the marketing of coffee on behalf of its members. The Union’s members also produce other forest Products such as honey and spices.

Currently, the union has 65 primary cooperatives affiliated to it.  It's vision is to become the ultimate market hub for coffee growers of the Bench Maji Zone and the surrounding values that emanated from cooperative principles.

Want to find out all about forest coffee? Check out our blog here: https://quantumroasters.co.uk/blogs/news/wild-coffee-the-forest-coffees-of-ethiopia

Tasting Notes: Light and smooth acidity and balanced. Tropical fruit, fragranced with herbal notes.
Roast Level: Medium
Varietal: Gesha, Kaffa, Djima, Limmu
Process: Washed and dry process
Certification: Organic

Ethiopia, Bench Maji Forest

Cuba has a long history of growing coffee. The largest and oldest coffee region is in the Sierra Maestra Mountains. This region runs the length of the south eastern coast. The area has a long history of guerrilla warfare and most of the island’s coffee is produced here. 

Cuba has a favourable topography and climate and fertile soil, so coffee cultivation is done in the most sustainable way without chemicals and fertilisers. The whole process is done in the most traditional ways without modern equipment and this ads to the uniqueness of the coffee.

All coffee from Cuba is exported by CubaExport who pays a government regulated, fixed price to coffee growers and processors for their coffee.

Check out our blog to find out a bit more: https://quantumroasters.co.uk/blogs/news/music-dance-cocktails-politics-rare-coffee-cuba

Tasting Notes: Smooth, malty with low acidity. Slight notes of biscuit with lingering notes of walnut and chocolate.
Roast Level: Light
Varietal: Typica
Certification: Organic

Cuba, Siera Maestra

The café Femenino project is about giving hope to women in coffee producing countries throughout the world. This historic idea originated from the coffee cooperative CECANOR along with their export partner PROASSA.

By working all together to support the drams of the women created The CAFÉ FEMENINO Coffee Program. Many of these women have been abused and abandoned many of them live alone with their children and no other source of income. Despite these difficulties, producing women strive for a better life. Today, in these communities of Northern Peru, in the region of Lambayeque, there are positive cultural changes which are working to alleviate poverty. The women are really proud of the quality of the product that is now sold with its own label CAFÉ FEMENINO.

Tasting Notes: Balanced, rounded with a full body mouthfeel. Bright acidity with cocoa, chocolate and nutty notes.
Roast Level: Medium
Varietal: Typica, Caturra, Catuai, CatamorCertification: Fairtrade, Organic

Peru, Cecanor, Cafe Feminino (Women Producers)

Our lovingly crafted signature espresso blend embodies everything we know about how coffee should be. A beautifully balanced, sweet espresso that is perfect with milk and perfectly delicious without.

Tasting Notes: Full body, notes of tobacco, pepper and chocolate. A hit of acidity which then becomes smooth and strong.
Roast Level: Medium
Variety: Various (blend)

Bae Teigr (Tiger Bay) Signature Bkend

Malawi Pamwamba comes from the Mpanga and Ngapani estates. Established in 1988, after lands were transferred from a government company back into private hands, they are both Rainforest Alliance certified. The red soil is deep and fertile and runs into well drained sandy loam and clay. A tree-planting program continues to add lines of indigenous trees between coffee plots — including African Red Mahogany, also known as the Khyana Nyasica and around 500 hectares of Macadamia trees.

The coffees are fully washed and naturally sun dried and mature cherries are picked by hand, starting in late May. The harvested cherry is pulped at the estates’ wet mill and sun dried until the optimum moisture content is reached. The pulpery recycles its water during the primary pulping process, and the waste water is processed through filtration tanks before being released. Environmentally friendly spraying for bugs is done on an as-needed basis and in targeted ways that leave very little runoff. A mature-tree pruning program stumps plants after eight or nine years, to make them increasingly productive.  And an in-field trenching program turns leaf litter and pruning matter into compost that contributes to soil nutrition and helps to prevent soil runoff.

Roast level: Medium
Varietal: Catimor 129, SL28

Malawi, Pamwamba Cooperative, AA Plus

This A grade high altitude Ugandan coffee comes from the Kapcharwa district on the eastern border of neighbouring Kenya on the slopes of Mount Elgon where most of the country's arabica coffee is grown. The coffee is grown by small holder farmers within the region who have access to a wealth of growing and processing resources including four greenhouses  , an arabica nursery for adolescent saplings and a washing station with eco-pulping capabilities.

The coffee trees grow alongside banana trees which create a shade canopy, making this coffee 100% shade grown. Each farmer contributes to the overall lot and is responsible fro about 1000 arabica trees.

Uganda, Mount Elgon A

This coffee comes from the Barahona region, located along the southwestern shores of the Caribbean Sea in the Dominican Republic. In this unique coffee growing region, at elevations ranging from 600 to 1,100 masl, some of the country’s finest coffees are grown. In Barahona there are currently 12,000 hectares of coffee grown in 4 municipalities with 2600 growers. The extreme diversity of the island’s microclimates, topography & constant humid conditions, means coffee is picked almost all year round, although the peak harvest period takes place from November to May, peaking in April around the Semana Santa (Holy Week) festival.

Farms in the Dominican Republic are typically small – on average less than 3 hectares & although much of the coffee is cultivated organically,many farms are not officially certified. Our coffee is 100% shade grown under a canopy of pine, macadamia and guava
trees.

Tasting Notes: Sweet with a full body, great aroma and acidity
Roast Level: Medium
Varietal: Typica, Caturra

Dominican Republic, Barahona AA

Asociación de Productores de Café Diferenciados y Especiales de Guatemala (ASPROCDEGUA) is a producing organisation with 664 contributing members, 394 of whom have organic certification. The producing members own small farms, an average of 2 hectares each, on which they plant coffee as well as other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava.

The organisation offers its members access to technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. The smallholders of ASPROCDEGUA are from several different municipalities within the area, including San Marcos, Cuilco, Colotenango, Santa Bárbara, San Sebastián Huehuetenango, Sipacapa, San Antonio Huisa, Cantinil Union, San Pedro Necta, Todos Santos, and Concepción Huista.

Tasting notes: Sweet, citric and juicy with praline, caramel, berry and lemon flavours
Roast Level: Medium
Varietal: Caturra, Catuai, Pache, Bourbon

Guatemala, Asprocdegua Huehuetenango

Hacienda La Papaya is the farm and estate owned and operated by Juan Peña, who is perhaps Ecuador's most famous emerging specialty-coffee farmer. Juan is a multi-generation farmer, but he's relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields.

Turning his energy entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is interesting and shows Juan's dedication to science and methodical experimentation. He has coffee trees planted several yards apart and labeled with the nutrients inputs they're given, to track the impact of them on growth and cherry development. Juan grows several varieties on this land and is actively engaged with processing experiments as well. His farming is meticulous, scientific, curious, and giving. He provides neighbours and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own.

Tasting Notes: Sweet and citric with a smooth mouthfeel. Fruity with toffee, cocoa, lemon and cane sugar flavour notes
Roast Level: Medium
Varietal: Typica
Process: Washed
Altitude: 2100 masl.

Ecuador, Hacienda La Papaya

This coffee comes from the La Laja farm situated close to the village of Huatusco in the State of Veracruz.

The farm is owned by Hermilo Sampieri and for three generations the Sampieri family has produced coffee on the farm which consisting of approximately 500 hectares at an altitude of 1000 masl. Today, the farm is certified for its sustainable production with Rainforest Alliance. The name ‘La Laja’ comes from the name of a stone common in the region of Huatusco, Veracruz.

The decaffeination is done using the water from the glaciers of the highest mountain in Mexico. This decaffeination method is called Mountain Water Process which allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so the water can then be re-used with the bean profiles it originated with. The method is done by DESCAMEX.

Tasting Notes: Spicy, chocolate with sweet and lemon flavours with a bright acidity and clean aftertaste
Roast Level: Medium Dark
Varietal: Caturra, Cirollo
Process: Washed (Mountain Water Process)
Altitude: 1100 masl

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Quantum Coffee Roasters

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Served in Coffee Shops

Coffee Roasts

Bolivia, Cafe Yungas - BIO ARABICA Co-op

Brazil, Boa Esperanca Estate

Burundi, Butezi Washing Station Co-op, LOT393

Colombia - Swiss Water Decaf

Colombia, Inza Cauca

Colombia, Villa Alejandra, Gesha

Costa Rica, Coopedota

Cuba, Siera Maestra

D.R.Congo, Kawa Kanzuru Co-op

Dominican Republic, Barahona AA

Ecuador, Hacienda La Papaya

El Salvador, Finca San Andres, Chalatenangu

Ethiopia, Bench Maji Forest

Ethiopia, Kaffa Forest, Tega Tula Farm

Ethiopia, Sidamo

Guatemala, Asprocdegua Huehuetenango

Honduras, Capucas Cooperative

India Monsoon Malabar

India, Mysore, Plantation A

Kenya, Uteuzi Jimbo, Nyeri AA

Malawi, Pamwamba Cooperative, AA Plus

Mexico Chiapas, Siltepec - Regional Select

Mexico Mountain Water Process Decaf, Finca La Laja

Myanmar, Ngu Shewli Estate

Nicaragua, Finca Bethania

Papua New Guinea, Kunjin, Kindeng Region

Peru, Cecanor, Cafe Feminino (Women Producers)

Rwanda, KCRS Womens Cooperative

Sulawesi, 'Celebes', Toraja AA

Sumatra, Kopepi Ketiara Cooperative

Uganda, Mount Elgon A

Vietnam, Lam Dong, Arabica G1

Zimbabwe - Pezuru Estate

Coffee archive

Bae Teigr (Tiger Bay) Signature Bkend

Colombia, A.M.A.C.A (Women Producers)

Guatemala Huehuetenango

Malawi, Mzuzu AA

Mexico, Decaf, Finca La Laja

Panama, Boquete Selection

Tanzania, Yetu Tamu

Yemen, Mocha Mattari

New Coffee Review