*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Florals, Apricot, Apple, Lime, Sugar Cane

Roast: Filter - Light

Producer: Cofinet/Luz Helena Salazar

Farm: La Leona 

Origin: Colombia, Armenia, Quindio

Process : Washed

Varietal: Pink Bourbon

Altitude: 1450-1500masl

Special offering: a Pink Bourbon brimming with festive cheer from Finca La Leona. Cultivated by the extraordinary Luz Helena Salazar, this exceptional coffee embodies the warmth, joy, and generosity of the season.

Delicate floral notes intertwine with juicy apricot and crisp apple, while a hint of lime adds a zesty sparkle. A lingering sweetness reminiscent of sugarcane completes this symphony of flavors, making each sip an enjoyment.

A Legacy of Passion and Excellence

Luz Helena, a pioneering woman in the Colombian coffee world, carries on a legacy of dedication and expertise at Finca La Leona. Her commitment to quality shines through in this exquisite Pink Bourbon, a rare varietal known for its complex profile and delicate sweetness.

Why This Coffee is Extraordinary

• Pink Bourbon: A unique and cherished varietal, celebrated for its exceptional cup quality and captivating flavors.
• Washed Process:  This meticulous method enhances the coffee's inherent brightness, allowing the vibrant fruit notes to shine.
  

Brew, Sip & Enjoy!

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Mango, Cherry, Peach, Candied Lime, Soft Berries and florals

Roast: Filter - Light

Producer: Karmachi farm

Process : Anaerobic Slow Dry (ASD)

Varietal: Gori-Gesha (Heirloom)

Fruit forward mango, cherry, candied lime and Winey upfront with lingering soft florals, berry like acidity and peach aftertaste.

Brew, Sip & Enjoy!

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium ~ Light

Origin: Sidama Bensa

Flavour notes: Cherry, Mandarin, Black Tea, Cocoa Nibs, Soft Florals

Varietal: JARC 74158

Altitude: 1,900-2,000 MASL

Process : Natural

Producer: Small farm owners near Aroresa Wash Station.

From the heart of Sidama, Ethiopia, we present the Sidama Bensa Aroresa, a testament to the dedication of smallholder farmers. Cultivating tiny plots at elevations between 1,900 and 2,000 masl, these farmers prioritize traditional, organic practices. The Aroresa Wash Station meticulously processes the harvested cherries, using a careful drying method on raised African beds to prevent over-fermentation. This results in a naturally sweet cup with notes of red berries, sweet citrus, hints of florals and cacao, balanced by a medium body and soft acidity.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium

Flavour notes: Red fruits, Coconut, Cane sugar

Farm: Small land holders of San Sebastián, Cauca Region

Producer: Cofinet 

Processing: Washed

Varietal: Caturra, Castillo

Altitude: 1,700-2,000 m.a.s.l

Get ready to experience the awesome flavors of Huila, Colombia, with our new single origin! This coffee comes from the OCCICAFE cooperative in San Vicente, a group of dedicated small farmers. They grow their beans way up in the mountains (between 1,500 and 1,950 meters!), where the air is crisp and the coffee thrives. Since 2015, these farmers have been seriously committed to making their coffee even better, and for the last four years, they’ve been working with the experts at Cofinet to learn new tricks, including some cool new ways of processing the beans. You'll taste delicious notes of red fruit, creamy coconut, and rich cane sugar – all in a smooth, full-bodied cup. Imported by Cofinet, this coffee is a testament to the hard work and passion of Colombian coffee producers.

Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Creamy, Cherry, Hazelnut, Hint of Citrus

Farm: Small holders of Pérez Zeledón 

Producer: Café Don Claudio/CoopeAgri

Process: Washed 

Varietal: Caturra, Catuai

Altitude: 1,400-2,000masl

Café Don Claudio
A Legacy of Quality from Costa Rica

From the Volcanic Highlands to Your Cup
CoopeAgri, a leading Costa Rican cooperative, proudly presents Café Don Claudio, a tribute to their founding member. Grown near majestic Cerro Chirripó, this coffee thrives in rich volcanic soil, yielding sweet, dense beans with a distinct creaminess and  unique fruity notes.

Fair Trade & Sustainability
CoopeAgri is committed to Fair Trade practices, ensuring fair wages and community development. They prioritize ecological well-being through sustainable farming and initiatives like organic fertilizer production.

A Taste of Community
Café Don Claudio offers more than a delicious cup; it embodies CoopeAgri's legacy of dedication. Experience its rich flavors and the positive impact of this exceptional coffee.

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Strawberry, Peach, Milk chocolate

Roast: Filter - Light

Producer: Ninety Plus Coffee Estate

Process : Anaerobic Natural

Varietal: Geisha

Altitude: 1,200 to 1,550 MASL

Score: 90+pts

In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.

Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate

Omni Roast - Light - Medium

Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)

Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Colombia Supremo South Tolima

Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex

Process : Washed

Producer: NKG group

Varietal: Typica, Bourbon, Caturra and Catuai

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Graham crackers, Black Forest Cake, Caramel

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Ethiopia (Seasonal)

Chocolaty, sweet but with a touch of fruitiness to balance everything. Reminds of having a black forest cake. This is a super easy-going blend for those who like a touch of acidity, smooth-bodied but still want some complexity. We recommend this for any espresso-based drinks, milk cold brew
.
 
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

Aeropress: 1:16 (93 Deg C)