Our Coffees Past coffees

Coffee is a seasonal product with one or in some countries two crops a year. We buy small lots from many farms in each country – so when one coffee runs out, we go right on to the next one we have bought. In some places the farms are very small, just one or two acres, and these coffees change more frequently.

  • Finca El Fuerte

    BOLIVIA

    Santa Cruz, Samaipata

    Fincas Los Rodríguez

    Caturra

    Traditional Washed Process

    Medjool dates and honeyed figs with low to medium acidity and medium to creamy body

  • Fazenda Alta Vista

    BRASIL

    Cristina, Minas Gerais

    Robson Vilela

    Yellow Bourbon

    Pulped Natural Process

    Toasted hazelnuts and dark chocolate with low acidity and full body

  • Fazenda Córrego Catitu

    BRASIL

    Montanhas do Espírito Santo

    Utemar Antonio Vazzoler

    Catuaí

    Mechanical Washed Process

    Toffee apples and cocoa with low to medium acidity and full body

  • Sítio Grota São Pedro

    BRASIL

    Carmo de Minas

    Claudio Carneiro Pinto

    Catuaí, Acaia and Bourbon

    Pulped Natural Process

    Caramelised walnuts and cocoa with medium acidity and medium to full body

  • Sítio Senhor Niquinho

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Filho

    Yellow Bourbon

    Pulped Natural Process

    Caramel and chestnuts with low acidity and medium to full body

  • Finca El Plan

    COLOMBIA

    Yacuanquer, Nariño

    Nidia Adriana Morales López

    Caturra

    Traditional Washed Process

    Fresh plums and tangerines with medium to bright acidity and medium body

  • Finca El Troje

    COLOMBIA

    Funes, Nariño

    Juan Diego Males Romero

    Caturra and Castillo

    Traditional Washed Process

    Cranberries and grapes with fresh acidity and medium to juicy body

  • Finca Los Cabécares

    COSTA RICA

    Frailes

    Pompilio Heriberto Marín Piedra

    Caturra and Catuaí

    Mechanical Washed Process

    Blood orange marmalade with medium acidity and medium to juicy body

  • Montes de Cristo

    COSTA RICA

    San Juan de Naranjo, West Valley

    Beneficio Montes de Cristo

    Caturra

    Honey Process

    Clover honey and limes with zingy acidity and medium body

  • Divina Providencia

    EL SALVADOR

    Canton Palo de Campana

    Roberto Samuel Ulloa Vilanova

    Red Bourbon

    Traditional Washed Process

    Yellow cherry and persimmons with medium acidity and medium body

  • Nigasu Wesy

    Ethiopia

    Mokonisa - Yirgacheffe

    Nigasu Wesy

    Dega, Kurume and Walisho

    Natural Process

    Dried strawberries and fresh melon with funky acidity and syrupy body

  • Tessema Edima

    Ethiopia

    Onacho - Sidamo

    Tessema Edima

    Dega and Kurume

    Traditional Washed Process

    Bergamot and lychee tea with lively acidity and sparkly body

  • Finca Capetillo

    GUATEMALA

    Alotenango

    Capetillo S.A.

    Bourbon, Caturra and Pache

    Traditional Washed Process

    Candied oranges and chocolate with medium acidity and caramel body

  • Finca Los Laureles II

    GUATEMALA

    Huehuetenango

    Mario Roberto Sosa

    Caturra and Bourbon

    Traditional Washed Process

    Cocoa and prunes with chocolatey acidity and full body

  • Raja Batak

    INDONESIA

    Lake Toba, North Sumatra

    North Sumatra

    Various Cultivars

    Semi-Washed Process

    Fresh pipe tobacco and spice with herbaceous acidity and medium body

  • Karuru

    KENYA

    Embu – Central Kenya

    Kiru Farmers Cooperative Society

    SL28 and SL34

    Traditional Washed Process

    Black and red currants with fresh acidity and juicy body

  • Decaffeinated Finca El Pastoral

    NICARAGUA

    Los Cipreses, Jinotega

    Juan de Dios Castillo Arauz

    Caturra and Catuaí

    Traditional Washed Process
    Mountain Water Decaffeination

    Dates and shortbread with soft acidity and medium body