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 Galeras

    COLOMBIA

    Consacá, Nariño

    Roberto Melo

    Typica, Colombia and Castillo

    Traditional Washed Process

    Cranberries and muscovado with medium to bright acidity and citrus body

  • Finca Perla del Valle

    COLOMBIA

    La Florida, Nariño

    Maria Fanny Guerrero Cañar

    Caturra, Castillo and Variedad Colombia

    Traditional Washed Process

    Damson plums and cherry with winey acidity and caramel body

  • Finca Las Lajas

    COSTA RICA

    Poas Volcano, Central Valley

    Familia Chacón

    Caturra

    Perla Negra - Natural Process

    Dried strawberries and pineapples with fruity acidity and syrupy 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

  • Aricha

    ETHIOPIA

    Yirgacheffe District

    Aricha Dry Mill - Cherab na Betesebu

    Local Varietals

    Natural Process

    Peach tea with fruity acidity and syrupy body

  • Finca La Bolsa

    GUATEMALA

    La Libertad, Huehuetenango

    María Elena Vides de Ovalle

    Bourbon and Caturra

    Traditional Washed Process

    Muscovado sugar and berries with medium acidity and medium body

  • Finca Las Nubes

    GUATEMALA

    Esquipulas

    Don Fabio & Doña Sonia Solis

    Catuaí

    Traditional Washed Process

    Citrus and milk chocolate with limey acidity and medium 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

  • Gatura

    KENYA

    Nyeri County

    Rumukia Cooperative Society

    SL28 and SL34

    Traditional Washed Process

    Black and red currants with fresh acidity and juicy body

  • Decaffeinated Shakisso

    ETHIOPIA

    Guji, Oromia

    Haile Gebre

    Local Cultivars

    Traditional Washed Process CO2 Decaffeination Process

    Plum and caramel shortbread with soft acidity and medium body