Collection: All

A rich process-driven lot, with notes of ripe berries and sweet chocolate liqueur.

Grown by a small community of Mayan farmers in the Chiapas region of southern Mexico.

The traditional Brazilian profile is lifted by fresh berries and an intense ripe fruit sweetness.

The Mundo Novo varietal is a natural crossing between Bourbon and Typica.

An rich and ripe natural lot by Muraho Trading Co. and their Gisheke station, driven by stewed berries.

The Gisheke station was purchased by the project in 2017, and refurbished in time for the 2018 harvest.

Our second year working with the Sagastume family in Santa Barbara, Honduras.

This SL28 lot showcases juicy blackberry and raspberry, balanced by a caramel sweetness.

Luis Jimenez’ farm La Isla has placed highly in the Cup of Excellence several times, always with the SL28 varietal.

Luis Jimenez is a third generation coffee producer, and credits his grandmother and grandfather for his success.

The Umaña brothers’ careful processing leads to a deep toffee sweetness and fresh notes of mandarin.

This is our fifth year purchasing coffee from the Umaña brothers.

A wild and tropical expression of Ethiopia, enhanced by Daye Bensa’s anaerobic fermentation.

The 72 hour anaerobic fermentation has created a new expression.

The Typica varietal brings floral aromas to this rich and sweet lot from the Tarrazu region.

From our long term partners Roger and Alex Ureña at Santa Teresa.

A complex and floral washed lot grown by smallholders surrounding the village of Benti Nenka in Guji.

This cup has a stone fruit-forward profile, with softer florals than those we see further north.

A complex and floral Typica varietal lot, grown by Allan Oviedo in Costa Rica’s West Valley.

This lot by Allan Oviedo has a complex aromatic character, with notes of black tea followed by crisp green apple in the cup.

Rich chocolate notes dominate in this lot grown by the Gonzalez family on the slopes of the San Salvador Volcano.

Santa Cristina has been managed by the Gonzalez family for over 40 years.

The natural process results in a clean and soft take on the Kenyan profile, the typical blackcurrant notes softened into a sweet and rich blueberry jam.

Charles is part of the MECOP and Hands On Coffee projects, encouraging farmers to produce differentiated coffees and shorten their value chain.

The natural process of this lot softens the Ethiopian character into notes of stewed berries, taking advantage of the high sugar concentration in the cherries.

Produced by father and son team Mandeyo General Trading Co., at their station outside the village of Bulga.

The character of Java is showcased through crisp and bright florals, while the process enhances notes of ripe tropical fruit

The sweet and rich character of Bourbon complements the heavier notes brought by the process, with notes of milk chocolate and soft stewed fruits.

The first time Moplaco have been able to export a washed coffee from their Kawo Kanin farm, processed at the Sheka mill.

The washed process unveils complex floral aromas and notes of clean and fresh green fruit, like lime and kiwi.

Bright floral aromas are contrasted with complex fruit notes in the cup in this lot from Moplaco’s Yirgacheffe station.

The conditions here, in the high altitude humid forests that run along Ethiopia’s stretch of the Great Rift Valley, lead to excellent raw material.

Deep dark chocolate and almond flavours, followed by typically Brazilian stewed fruit notes, reminiscent of apple pie.

A natural Catuai by Isaltina De Fátima Cruz, grown on the fertile slopes of the dormant Chapadão de Ferro volcano

The isolated heirloom varietal Illubabor 1974 is elevated by a careful process, using sealed bags to create a wild expression

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The innovative process creates a wild expression, with coffee juice added to an anoxic pre-fermentation before drying as a honey.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The natural process adds rich complexity to the floral and fresh character Geisha coffees are known for.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The Kenyan fruit profile is softened into rich stewed berries in this natural lot.

Our first naturally processed Kenyan lot of the year.

Grown in a vibrant native forest, this deeply sweet and balanced lot is composed of 100% Bourbon.

A deeply sweet washed Bourbon, with a heavy dried fruit sweetness and a brown sugar finish.

A floral and sweet honey processed Marsellesa, with a heavy dried fruit sweetness and a hazelnut finish.

Grown in a vibrant native forest, this floral and sweet honey lot’s process is rather unusual for Huehuetenango.

A rich yet fruity and ripe cup, with currant notes backed by a deep caramel sweetness.

Grown in a vibrant native forest, this rich and ripe natural lot’s process is rather unusual for Huehuetenango.

A complex pre-fermentation protocol leads to a crisp tropical fruit driven profile in this washed lot by Norbey Quimbayo

A washed lot composed of cherries collected from the village of Yukro and processed at the Telila station, in the Limu region of Ethiopia.

Crisp florals and a delicate oolong tea character are highlighted by crisp citrus, a perfect illustration of the character of washed Ethiopian lots.

The first harvest from Cafeólogo’s new community project, located further south on the border with Guatemala.

A richly sweet base of almond and caramel is lifted by complex and fresh citrus notes.

Our first season working with coffees from Long Miles’ Thunguri station in Northeastern Kirinyaga.

Ripe forest berries are balanced by a rich and syrupy sweetness.

The typical Ethiopian profile is clear here; crisp white florals followed by bright citrus and black tea in the cup.

Processed at the Danche mill, just outside the town of Chelbesa in Gedeb.

Juicy forest berries by Antonio Medina in the Chimaltenango region, grown on a plot of land inherited from his father.

This lot has a juicy expression, with forest berries balanced by rich brown sugar.

The return of one of our favourite lots of last year’s Mexican harvest, from the Cafeólogo’s Sibactel community mill.

A fresh and bright expression, grown by the smallholders of the Rungeto cooperative in the Northeast of Kirinyaga

The first year we have been able to purchase this complex and floral CGLE17 hybrid, iterated and honed over the past 10 years by Café Granja

Café Granja La Esperanza’s iconic Cerro Azul Geisha; showcasing crisp floral and citrus aromatics, and a delicate tea-like cup

Dense and nutrient-rich Mokka seeds lead to a heavy and aromatic cup, enhanced by Café Granja’s exacting work in farming and processing.

Café Granja La Esperanza’s take on the most traditional expression of Colombian coffee, an elegant and crisp washed Caturra

Café Granja La Esperanza’s care and attention applied to the Bourbon varietal, a clean and sweet representation from their Las Margaritas farm.

A washed single-farmer lot produced by Lorenzo and Pablo Nuñez in rural Chiapas; a collaboration with Cafeólogo and Jesús Salazar.

Juan Peña’s Typica, fermented for 120 hours in oak barrels previously used for Ecuadorean rum, creating a wild and rich expression.

A juicy and complex Anaerobic Typica, shaped by Juan Peña’s meticulous approach in Saraguro, Southern Ecuador.

The return of Cafeólogo’s project in Chiapas, Southern Mexico, with a very limited wild process-driven lot

A clean and ripe Natural Typica, shaped by Juan Peña’s meticulous approach in Saraguro, Southern Ecuador.

Crisp and fresh berries create a juicy expression in this lot from the Giku hill, processed at Long Miles’ new Ninga station

Creamy milk chocolate and sweet almond marzipan are lifted by bright notes of stewed fruits

A clean and floral washed Typica, produced in the hills surrounding the town of Chito in Southern Ecuador

A sweet and fresh honey-processed Paraneima, produced by Erin Moreno in the Santa Barbara region of HondurasThis honey lot was...

A crisp and clear washed lot by Anyi Gomez, with citrus and berry-like fruit elementsDelicate floral aromas are backed up...

This natural lot showcases a rich and wild side of the Tabi varietal, from the El Fénix community project.The crisp...