Collection: All

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

This natural lot exhibits typically Salvadoran chocolate notes, with a clean, rich and nutty finish.

Produced in collaboration with highly experienced producer Aida Batlle, the first ever female Cup of Excellence winner.

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.

Heavy process-driven flavours of dried fruit and cocoa are lifted by fresh tropical fruit aromas from the passionfruit addition.

The washed process places the emphasis clearly on the cinnamon addition, which together with the raw coffee’s malic acidity, is reminiscent of apple pie.

Softened florals are followed by ripe stewed berries in the cup in this naturally processed lot by the METAD group.

The conditions in Yirgacheffe lead to some of the highest quality raw material in the coffee belt.

Each coffee in this pack has been fermented with a flavour addition, creating a very different expression than we are used to.

The mandarin and cinnamon lots are washed, creating a clear emphasis on the addition, while the passionfruit and mint lots have been processed using the honey method, creating a more subtle flavour adjunction.