*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 (for all brewing methods) - Medium

Region: Gicumbi District

Flavour notes: Tangerine, Blackberry, Dark Chocolate, Green Apple

Process: Washed

Varietal: Red Bourbon

Altitude: 1800 - 2000 masl

This Rwandan Coffee from Nova Coffee coop in the Gicumbi District is a delicious washed coffee produced with a supportive ethical approach. Nova coffee, founded by the entrepreneurial Agnes Mukamushinja, empowers local women and strives to improve community thought coffee farming, job creation, and poverty eradication. Their commitment to social and economic development makes them a cooperative we are proud to support.

Brew, Sip & 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: 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.

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)