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 de Celia Condori

    BOLIVIA

    Colonia Llusta

    Celia Condori

    Caturra

    Traditional Washed Process

    Clementines and caramel with medium acidity and creamy body

  • Finca Don Carlos

    BOLIVIA

    Caranavi

    Fincas Buena Vista

    Catuaí

    Honey Process

    Candied plums and chocolate with soft acidity and caramel-like 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

  • 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 San José

    COLOMBIA

    Yacuanquer, Nariño

    Miguel Angel Pismag Cuatusmal

    Caturra

    Traditional Washed Process

    Red plums and caramel with medium acidity and medium 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

  • 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

  • Alemayehu Daniel Miju

    Ethiopia

    Worka Chelbesa - Yirgacheffe

    Alemayehu Daniel Miju

    Kurume, Wolisho, 74110 & 74112

    Natural Process

    Dried berries and pear drops with funky acidity and syrupy body

  • Mirie Jillo

    Ethiopia

    Gora Kone - Sidamo

    Mirie Jillo

    Local Cultivars

    Traditional Washed Process

    Bergamot and apricot tea with lively acidity and light 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