For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombian farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.

Decaf

Wood St Coffee is an independent cafe and specialty coffee roasters based in Blackhorse Road.

Wood Street Coffee

Inzá is a municipality located in a sacred valley that sits below the elevated mountains that separate Huila and Cauca. More than 14 centuries of history and tradition of native indigenous tribes make Inzá ones of Colombia’s richest archaeological treasures, home to the archeological park of Tierradentro. These indigenous cultures chose Inza as their home because it is a place where many rivers converge, making this territory a fertile and magical place. 

Although Inzá is located remotely, it is definitely a place worth visiting. This region has ethnic diversity, an amazing artisanal culture, stunning views, and of course, one of Colombia’s best coffees. Coffee growers in this area used to sell their coffee to intermediaries, who blended it and sold it as “Coffee from Huila”. In 2003, Caravela started buying coffee directly from a group of small but passionate coffee producers from the region and selling it as a single-origin to roasters around the world, with full transparency and traceability. For us, coffees from Inza are special because of the long- standing relationships that we have forged and the impact that these have generated on the lives of hundreds of families and on communities once forgotten. 

Varietal: Typica & Caturra 

Seasonal Espresso

Johny Javier is the owner of Finca San Antonio. Since his teenage years, Johnny has been around coffee, working first as a coffee picker on neighbouring farms and on his father's farm during the peak of the harvest. For over 10 years he has been running his own farm. 

All his knowledge about coffee has been acquired by doing and from his father who has been his mentor and who motivated him to acquire his own land. After buying his farm, he set off producing a high-quality product. Over the years, he has faced many ups and downs, he has had to find a new way to work, to implement better harvesting practices, and to invest in raised beds. He even had to learn how to process honey coffees - he recalls in the process of experimenting; many batches were ruined because it took so many trials and lost coffee to master this process 

In addition to loving coffee, Johny spends his spare time and off-season months working in construction. Johny's motivation to continue producing specialty coffee is really based on preserving the family legacy, acquiring new knowledge and experiences, and being known for producing top-notch Salvadorian coffees.

Varietal: Pacamara

Finca San Antonio

Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site, Zaculeu, in western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples, and ancient civilizations that is reflected in the intense fruity notes of Los Ancestros. In Huehuetenango, we work with around 13 coffee growers that contribute to this community blend and produce coffees with strong red fruit, lime, honey, and vanilla notes. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees. 

The coffee producers that contribute to Los Ancestros have medium-sized farms. The average size of farms in the region is 14.5 hectares and their productivity is around 1,828 kg of cherries per hectare. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices. Lately, they have been innovating by experimenting with honey-processed coffees and have achieved some Incredible results. 

Varietal: Bourbon, Caturra, Catuai, Pache

Los Ancestros

Boledu Industrial is the operator of washing stations in Yirgacheffe district (Konga, Gedeb, Aricha) and Guji district. We have integrated supply chains with our farmer out-growers in both districts and are organically certified, maintaining traceability throughout the supply chain to ensure the best quality. Founded in 2019 the company aims to work with farmers in partnership to showcase the best of their coffee by bringing the best practices for coffee preparation & management to Ethiopia and the regions where we work.

Aricha

Jonathan inherited his passion for coffee from his parents. He comes from a traditional coffee growing family and he always dreamed of becoming a coffee grower himself. Since he graduated from high school, Jonathan has been very active in the coffee world, starting by taking some courses on coffee production. First, Jonathan studied to be a barista, then he learned about roasting and then about cupping. The cupping courses have been very useful for Jonathan because he is able to cup his own coffee and understanding what he can improve. Before starting to involve in finca El Paraiso, Jonathan spent a year buying and selling coffee from other farmers. However, the results were not great, so he decided to start working on his father’s farm, improving infrastructure and processes. As he learned more about coffee, he started involving and adding more value to the coffee produced on his father’s farm implementing new strategies and new processes. With these innovations, Jonathan’s objective is to improve the quality of the coffee. Nowadays, Jonathan is studying agronomy while he helps his father in the farm activities and implementing innovative processes.
“The change since we have been producing specialty coffee has been huge. We put more effort into the processes in order to improve the quality of the coffee and decrease the impact on the environment as we now use less chemicals. I’ve learned more towards organic coffee production.” says Jonathan as he talks about his experiences in specialty coffee. Jonathan truly believes that he should never stop learning. Jonathan is one of those curious coffee growers, interested in always experimenting, testing, to the point that he has started implementing honeys and naturals in his coffee offers.

Finca El Paraiso

This is the same green coffee that we use for our seasonal espresso, but a filter roast profile. 

From our importer:  	 	 		

In a valley surrounded by three of the most important mountains in the state of Chiapas, sits the small town of Motozintla. One of these important mountains is called Cerro Malé, which in indigenous dialect means “The Hill of Miracles.” For hundreds of years, the indigenous tribes believed that sick people could be healed by bathing in the water streams that run underneath Cerro Malé. Additionally, in the times of the Spanish Conquer, the indigenous tribes used to hide and refuge inside the tunnels and caves that you can find along the skirts of Cerro Malé. For this reason, these tribes strongly believed that this was a hill that made miracles. 

Nowadays, this mountain continues to make great things, and not necessarily miracles, but instead, great coffee. This region, with humid climate in the mornings and dry hot in the afternoons, is ideal for the production of coffee. Today, Cerro Malé and the surroundings of Motozintla is home to dozens of small-scale coffee growers with 1-3 hectares where organic coffee is produced. These coffee growers are members of an organization called CABIOCHI. This organization was created with th

Los Milagros

Finca La Montanita

Banka

Migoti

REGION: TOLIMA, COLOMBIA
VARIETAL: GEISHA

When José Amir was young, he remembers that his father would leave the house every day, very early in the morning, before the sunrise, to work. His father used to work as a picker on coffee farms all over the region, going from farm to farm, following the harvest peaks. He eventually managed to save enough money for the family to purchase their own piece of land, to start their own farm. At this time, José Amir was around 15 years old and together with his brothers, he started helping his parents with the farm activities. It was at around this time that José Amir started learning all about coffee production. 

After 30 years of being involved with coffee production, there have been many changes in José Amir’s life. First, the price that he receives for his coffee has increased due to the improvement of quality he has made. José Amir has learned to take care of the environment, and he has been able to improve his infrastructure thanks to the quality premiums that he has received. 

During this process, José has learned that to produce high-quality coffee, you must dedicate lots of time, care, and love. Thanks to specialty coffee, José Amir lives better, he and his family have a good quality of life and the farm has proven to be the fruit of their hard work! 

Jose Amir Garzon Olaya

PRODUCER: Israel Degfa
REGION: YIRGACHEFFE
VARIETAL: HEIRLOOM

FROM OUR IMPORTER - KAMBA

This coffee is produced in the infamous Yirgacheffe region, Woreda of Kochere.

The Bonde Kochere Washing Station has 300 raised beds and employs ~ 375 members of staff during the harvest season. The high altitudes, climate, local heirloom varieties and sandy, fertile soils result in an incredibly delicate and bright cup profile from this washing station year on year.

The contributing farmers are all registered and a part of the Kerchanshe support network set up by Israel Degfa. This network helps smallholders and their families with access to healthcare, education and agricultural support.

Kochere

OROMIA, GUJI
PRODUCER: Israel Degfa
REGION: GUJI
VARIETAL: HEIRLOOM
FROM OUR IMPORTER - KAMBA

Our second Ethiopian coffee from Israel Degfa showcases his expertise in natural processing of coffee cherries from small-scale farms in the Guji region. The Adola Dry Mill is far from being a small operation and consists of 360 raised beds, dedicated to naturals and honeys.

The name of the mill translates to “a place of gold mining”, which is apt for this coffee. Adola highlights the clean complexity of Ethiopian naturals without any of the funky booziness that some naturals have; think raspberry sweets, florals, and milk chocolate.

Adola

Kii AA
REGION: Ngariama, Kirinyaga County
VARIETAL: SL28 & 34
FROM OUR IMPORTER - FALCON

The Kii Factory, alongside the Rungeto Farmers Cooperative Society have been building their strong reputation for quality since 1953, and we believe that some of the best lots from the Kirinyaga region can be found at this factory.

Grown and harvested in the foothills of Mount Kenya, this perfect growing environment allows the SL28 and SL34 varietal to flourish and develop into an excellent final product, with lots typically bursting with fruit flavours and complex acidity.

Kii (AA)

REGION: SAN MARCOS, GUATEMALA
VARIETAL: BOURBON, CATURRA
FROM OUR IMPORTER - CARAVELA

La Leona, Guatemala

The San Marcos region is surrounded by two of Guatemala’s highest peaks, the Tajumulco and Tamaca volcanoes. That being said, the coffee plantations in this area are situated between 1200-1800m above sea level. Five smallholder farms have contributed to this regional blend and the producers are known for their commitment to improving their understanding of the plantation process. They have worked hard over the years to strengthen their infrastructure and the quality of coffees they produce, which has really shown in this year’s harvest.

La Leona is a classic example of coffees from the San Marcos region, which typically taste pleasantly floral. If you are looking for a delicate and balanced everyday brew or a classically Guatemalan coffee for first thing in the morning, this won’t disappoint.

Wood Street Coffee

4.7

Wood Street Coffee

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Adola

Decaf

Kii (AA)

La Leona

Los Milagros

Seasonal Espresso

Coffee archive

Aricha

Banka

Finca El Paraiso

Finca La Montanita

Finca San Antonio

Jose Amir Garzon Olaya

Kochere

Los Ancestros

Migoti

New Coffee Review