Specialty coffee beans, sorted by the cup you want.

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

A washed Peruvian coffee from San Ignacio with pistachio, brown sugar, and shortbread notes.

An exclusive blend created with Crisis Charity, combining Brazilian and Ethiopian lots for a rich cup with stone fruit sweetness, hazelnut depth, and a clove finish. 15% of each sale supports Crisis.

A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.

A Peruvian house espresso from Cajamarca smallholders, blending natural and washed lots for sweetness and texture. Almond, orange, and a smooth body keep it balanced as espresso while still working across broader brew methods.

A naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A semi-washed Catucai from Jamilson Cezati at Sitio Balanca in Montanhas Do Espirito Santo. Honey, milk chocolate, and a syrupy body show a softer, balanced side of Brazilian coffee.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

Colombia — Cata x Zarza Wush Wush Provenance The seventh release in our 10-Year Series comes from one of Colombia's most influential producers. At Finca Zarza in Huila, Jonathan Gasca has built an international reputation through meticulous cultivation, innovative processing and a commitment to exploring exceptional varieties. This naturally processed Wush Wush reflects that approach, bringing together one of coffee's rarest cultivars with the precision that has made Finca Zarza a fixture on the competition stage. Sourced through our long-standing partners at Cata Export, the release also marks a return to a variety that holds a special place in Assembly's history. We were among the first roasters to release Wush Wush back in 2017, when it also became Assembly's very first limited edition coffee. Jonathan's relentless pursuit of quality and innovation reflects just how far Colombian coffee has evolved, with processing now playing as much of a role in shaping flavour as the variety itself, making this coffee a fitting addition to our 10-Year Series, nearly a decade on from our first Wush Wush release. Read more about our 10-Year series. Process Originally documented in the Wush Wush region of southwest Ethiopia, Wush Wush is a rare Ethiopian landrace now grown in limited quantities in Colombia. Prized for its floral aromatics, vibrant fruit character and remarkable complexity, it has become one of the most sought-after varieties among producers experimenting with advanced processing methods. At Finca Zarza, Jonathan Gasca uses a carefully controlled multi-stage fermentation to build sweetness, structure and clarity while preserving the variety's distinctive character. Only fully ripe cherries are handpicked before undergoing 24 hours of anaerobic fermentation, encouraging controlled microbial activity that develops floral aromatics and vibrant fruit character. The coffee then rests in sealed bags for 12 hours of controlled oxidation, increasing complexity and enhancing its fruit-forward qualities. A final submerged fermentation further develops flavour before the cherries are sun-dried in parabolic dryers for 10–12 days. This slow, even drying process preserves freshness, aromatic intensity and the vibrant character that defines a truly exceptional Wush Wush.

A semi-washed Colombian lot from Oscar Hernandez at Finca Los Nogales, developed with Cata Export. Forest fruits, cacao nibs, and a syrupy texture come from layered oxidation and anaerobic fermentation stages.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Bourbon from Sopade smallholders in South Kivu, selected through the Best of Congo auction. Maple syrup, cranberry, and a dense body bring extra sweetness and weight to a clean washed profile.

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.

Ecuador — La Rosita Sidra Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions. At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.

Ecuador — La Rosita Typica Mejorado Situated on the western foothills of the Andes, La Rosita benefits from a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall help to extend cherry maturation and develop greater sweetness and complexity. These same conditions, however, make drying coffee particularly challenging, particularly for honey and natural processes. For this reason, Rosa Morillo favours a washed approach. After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The result is a sweet, fruit-led cup with a juicy finish.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A natural Ethiopian lot from Rumudamo in the highland region of Arbegona. Strawberry, grapefruit, and a fresh finish give it the juicy, floral character associated with carefully dried Ethiopian naturals.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.

A natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

A semi-washed Bourbon from Edelweiss Estate, processed with extended high-temperature fermentation before pulping. Nectarine, pecan, and a smooth body give it stone-fruit sweetness with a gentle nutty edge.

A natural Bourbon from Edelweiss Estate, slowly dried after controlled pre-fermentation to build sweetness. Pineapple, lime, and a viscous mouthfeel make it vivid, tropical, and coating.

A natural Ethiopian coffee from Gatta Farm in Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

Another coffee from our friends at Raw Material. Gito means tiny in Kinyarwanda. Traditionally beans this small would not be exported and sold only in the internal market. Not convinced that smaller beans mean lower quality, RM and Kilimbi washing station isolated these small beans, sorted them by density and cupped. As they suspected the coffee tasted great and now the producers can get a better price for this part of their crop. Farmers deliver their cherry to Kilimbi by boat which is the only way to access this station which sits on Lake Kivu the Great Lake that lies on the border between Rwanda and Democratic republic of Congo.

A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.

A washed Colombian Gesha from Hervey and Rocio Cuellar, shaped by double anaerobic fermentation and offering jasmine, peach tea, and pear notes.

An anaerobic natural Indonesian coffee from the Ijen Highlands, produced by Kevin and Kenny Soewondo with blackberry, whiskey, and orange notes.

A washed coffee from the Kilimbi washing station on Lake Kivu, where smallholder farmers deliver cherries by boat for a cup with orange, chocolate, and caramel notes.

A washed coffee from the Virunga region of North Kivu in the Democratic Republic of the Congo. Black tea and vanilla notes sit over a fruity, full-bodied cup from a region whose specialty coffee production is steadily returning.

A washed Peruvian coffee from the remote village of Lauca in Masma, Junin, grown by Samuel Munoz and Raul Ames with cacao, blackcurrant yoghurt, and Parma violet character.

A washed Guatemalan coffee from Maria Ramirez Vargas at Tzun-Witz in Huehuetenango, bringing red berry, floral, and nectarine notes.

A washed Mexican coffee from Maricela Esperon in Oaxaca, carrying caramel, dark fruit, and white wine notes from a producer known for pushing beyond local processing norms.

A washed Pink Bourbon blend from Huila, Colombia, assembled by Minga Coffee to represent the variety through clean, traditional processing. Dragon fruit, marzipan and floral notes make it bright, sweet and expressive.

A washed Rwandan top lot from the Abatraninkunga ba Sholi cooperative, selected through Caravan's annual producer competition for a cola, strawberry, and plum profile.

A carbonic maceration coffee from Myanmar produced by an all-female workforce, with honeyed texture, raspberry acidity, and a lychee finish.

A washed Ethiopian coffee from smallholders delivering to Buture Washing Station in Jimma, grown around 1,900-2,200 masl. Chocolate, nutty fruit, and a bright, juicy profile reflect the cooperative's high-altitude lots.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

A washed Bourbon from smallholder producers in Kayanza, Burundi, processed at Gakenke Washing Station for a bright, juicy profile with chocolatey and nutty-fruity depth.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

A washed Colombian reserve lot from small producers in Huila, grown at 1500-2100 masl and selected through Cofinet for a bright, chocolatey, fruit-driven cup.

A washed Tabi from Jairo Arcila's Santa Monica farm in Quindio, Colombia, grown at 1500 masl with a structured and fruit-forward profile.

A washed Java variety from five producers in Jinotega, Nicaragua, grown under diverse shade trees for chocolate, fruit, and nutty balance.

A washed Salvadoran lot from around 25 smallholder producers in Chalatenango. Traditional varieties grown at 1,200-1,800 masl bring a balanced cup with chocolatey sweetness and bright fruit.

A washed Red Bourbon from smallholder producers around Migoti Hill in Burundi's Bujumbura province, grown near 2000 masl with a clean, sweet profile.

A washed Red Bourbon from the Rambagira Kawa Women's Group at Mbilima washing station in Rwanda, grown at high elevation with a juicy, chocolatey profile.

A multi-origin blend bringing together Brazilian, Ethiopian, and Colombian components from Elisabete Martins, Mensur Aba Hika, and Huila smallholders for a traceable, expressive cup.

An entire community dedicated to producing incredible coffee, this red honey processed coffee is a stand out bright & fruity filter coffee

Broadway Blend is our expression of the seasons — a reminder of just how good a blend can be. It’s our go-to coffee for a flat white at Broadway Market, built for everyday drinking thats never ordinary.

We've been sourcing this standout Huehuetenango coffee since 2016—a vibrant, fruity Guatemalan that breaks all the usual rules.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.

A sugarcane-style Colombian decaf from La Plata, made from Caturra, Castillo and Colombia varieties. Dark chocolate, caramel and orange rind notes keep it full-flavoured and espresso-friendly.

The Estate is a washed Ethiopian espresso from Fero, grown from mixed heirloom varieties between 1,800 and 2,000 masl. Milk chocolate, orange and toffee notes give it the smooth jaffa-cake character Climpson look for in milk.

As pioneers in the London specialty coffee scene The Fields is a nod to our London Fields neighbourhood and a vehicle to explore the boundaries of possibility in coffee processing and sustainability.

A Single Origin Coffee from Ethiopia This bright & fruity washed coffee from Uraga is our favourite as a lip smacking filter brew, or even cold brew.

A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.

A washed Gesha from Hacienda La Esmeralda's Canas Verdes farm in Panama, showcasing floral clarity and the refined sweetness this producer is known for.

A washed Typica Mejorado from Finca Soledad in Ecuador's Intag Valley, grown under dense canopy and biodynamic practices for a clean, expressive cup.

A 2022 Caturra Gesha hybrid from CGLE Potosi farm in Ecuador, given controlled fermentation and a fully washed finish for a layered, full-flavoured cup.

A Colombian blend of Gesha and Sudan Rume from Inmaculada Coffee Farms, combining floral aromatics with sweet, spiced depth through careful drying and carbonic maceration.

A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.

A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.

A Typica Mejorado from Pepe Jijon at Finca La Soledad in Ecuador, using the Tyoxi method to add depth and sweetness while keeping a clean washed structure.

A natural Sudan Rume with distinctive herbaceous aromatics, tropical fruit, medium body, and a touch of citrus.

A washed SL-09 from Tres Cedros in Peru, combining layered sweet fruit with complex floral aromatics and the elegance of this rare varietal.

A limited release blend of Ethiopian Gesha and Yemeni Jaadi, chosen for aromatic clarity, winey depth, and a shared connection to coffee history.

An exceptional example of Gesha, bursting with floral aromatics and tropical fruit sweetness. It also offers a wonderful syrupy texture, something we associate with the freezing of green coffee. Elida Washed Gesha was cultivated on Panama’s renowned Elida Estate, where four generations of the Lamastus family have dedicated themselves to producing exceptional coffee. In 2018, Lamastus Family Estates made Best of Panama history, winning both the washed and natural Gesha categories whilst setting a new record for the competition’s highest score. We first launched this coffee in 2024 for LRR 020 and have kept a bag of green carefully stored in our freezer ever since. We bought this lot directly from Wilford Lamastus Junior. This followed a conversation between Maxwell and Wilford where they connected over a shared passion for quality and innovation. Maxwell requested samples of their cleanest and most aromatic coffees. Two years later, this coffee still perfectly fits that description. Located within the Volcan Baru National Park, the Elida Estate benefits from a unique microclimate, with cool temperatures, high altitudes, and rich volcanic soils contributing to the coffee’s distinctive character. The Gesha trees thrive in this immaculate and biodiverse environment. These high-altitude conditions offer low night temperatures that slow the ripening process, allowing the beans to develop exceptional sweetness and complexity. The washed process used for this lot is a traditional method perfected over generations. Hand-picked at peak ripeness, the cherries undergo a 36-to-48-hour fermentation period in the cool mountain air. Then they are washed and slowly dried for 15 to 20 days on raised beds. This careful processing reveals the purity of the Gesha variety while preserving the estate’s terroir-driven nuances.

A three-coffee set featuring Becerra Washed Marshel from Peru, Riara Estate Washed from Kenya, and Guadalupe Zaju Washed from Mexico.

A four-coffee set pairing Super Madre Natural Gesha from Costa Rica with Becerra Washed Marshel, Riara Estate Washed, and Guadalupe Zaju Washed.

A Colombian decaf produced by Condor in the San Agustin area, offering brown sugar sweetness, soft citrus acidity, and a medium body.

A washed Kenyan coffee from Riara Estate with mixed currant aromatics, stewed fruit sweetness, citrus acidity, and a tea-like finish.

A natural Gesha from Don Senel Micromill in Costa Rica, clean and sweet with pleasant violet aromatics.

A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.

A seasonal espresso blend of Colombia, Zambia, and Kenya components, bringing complex fruit character, floral aromatics, good acidity, and a sweet syrupy body.

Our latest Colombian decaf coffee comes to us from the Cooperativa de Caficultores de Manizales which was founded in 1960 and a part of the coffee community in the region of Caldas. Located in part of the renowned Coffee Triangle, the cooperative was created to support local coffee growers by improving market access, strengthening livelihoods, and promoting collective action. The cooperative helps farmers secure better prices, attain fair trade certifications, and access technical training, financial services, and sustainability programs. These services improve members’ economic stability and enhance community well-being. Sustainability is central to its mission. The cooperative encourages organic farming, reduces pesticide use, and supports water conservation, biodiversity, and renewable energy. It also invests in social initiatives, including education, healthcare, and fair labor practices, to improve living standards in coffee-growing communities. Each farm produces its own levels of volume and types of varieties, and the main varieties grown are Castillo, Caturra, and Supremo. Most of the members of the association process their coffees using traditional washed processing practices; 16 hours fermentation followed by sun-drying for 15 days. The Sugar Cane EA Decaffeination method Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example. The DESCAFECOL decaffeination plant in Manizales uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acids in the bean. The beans are then submerged in an ethyl acetate solution until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≤30 ppm, which is a level dramatically less than that of a banana!

An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.

A pulped natural Brazilian coffee from Jose Wagner Ribeiro Junqueira and family at Fazenda Serra das Tres Barras, with ripe peach, almond, and nougat notes.

Nested high up on the slopes of the Santa Ana Volcano in El Salvador lies the first farm we ever visited back in 2016, the beautiful Finca Santa Elena. The farm is owned by Fernando Lima, a 3rd generation El Salvadorian coffee producer (and a lovely man). The first time on a coffee farm is one of those 'OH WOW' moments especially when the coffees taste this good. On arriving at Santa Elena the first experience was of a freshly picked pile of cherries being sorted ready for collection and transportation to Fernando's own micro-mill Los Balcanes. Harvest time - perfect timing. Santa Elena is located in Palo de Campana, Santa Ana on the Santa Ana volcano. It was established as a coffee plantation around 1930 and has for long been known for its very fertile lands and organic production practices, and frequently receives volcanic ash making the soil even more rich and fertile. Abundant flora and fauna are also found in Santa Elena, with a large portion of the farm is preserved as a natural forest, right beside the “Parque Nacional Los Volcanes” reserve. Fernando took us on a tour around Santa Elena amongst the coffee trees growing varieties including Bourbon, Pacamara, Kenya, Yellow and Red Caturra. That first experience of picking a ripe cherry, squeezing the seeds out and sucking on the mucilage and sticky cherry skin is something never forgotten. It's been a while since we've had Fernando's coffees on the Crankhouse list, and this year we got in early and were able to secure two excellent lots. This naturally processed Bourbon and a washed Pacamara which will follow shortly. Fernando has placed highly in numerous Cup of Excellence competitions over the years and is known for classic flavour profiles and low-intervention processing. This means his naturals are 'clean' and not full of the 'funk' we've seen in other origins and other producers over the past few years. Sweet and clean with some tropical notes and a syrupy body.

A washed Typica from Gabino Apaza Veronica in Umapata, Cusco, grown at 2300m and slow shade dried for yellow plum and creamy toffee notes.

Our latest Colombian masterpiece is yet another release from the famous Inmaculada Coffee Farms and their 'Fellows' project in Huila and Cauca. This project with partnering farms which began in 2022 not only allows them to preserve the distinctive quality of the coffees but also expands the Inmaculada portfolio with exotic varieties that they might not grow themselves. With this project they are actively contributing to improving the livelihoods of partner coffee growers and strengthening their agronomic and processing practices in these regions. We first tasted a range of Inmaculada coffees at an event in 2025 and they were exceptional coffees. These are not generally accessible in the UK but luckily through our import partner DR Wakefield we were able to purchase two particular gems which were both amazing. We wanted more, and luckily we had the pleasure of hosting Jorge and Juan Pablo from Inmaculada on our stand at this year's World of coffee event in Brussels. They'd brought with them some stunning coffees to brew including a Bourbon Aji, which is also known as 'Pepper or Chilli Bourbon'. The plant has a distinctive pepper like aroma as the coffee cherries are picked, hence the “Aji” name (Aji is the south American word for chilli peppers). It was quite special so we immediately booked some and hey presto.. it was milled, packed and shipped to be here at Crankhouse within a couple of weeks. Research performed by plant geneticist Dr. Christophe Montagnon has shown that Bourbon Aji is not actually a Bourbon at all (just like Pink Bourbon), but a descendant of the Ethiopian landrace coffee group. It's the first time we've had this particular variety in the roastery but not the first time we've heard of it. It's one of the new 'exotic' varieties that has come out of the Huila region of Colombia. Inmaculada is based in Santiago de Cali, Valle del Cauca, Colombia and they process the Fellows partner coffees through their own state of the art mill for quality and consistency purposes. This Bourbon Aji is processed as a washed coffee with a short anaerobic fermentation after depulping. For us it has some tropical notes, with a juicy citrus acidity and a sweetness that reminded us of dry vermouth. It's a complex cup for sure.

This coffee comes to us from a project born out of a meeting between coffee friends on one of Lucia Solis's fermentation camps. Mike, then of Red Bank Coffee, was on the camp in Kenya at along with Eustache from Muraho trading company based in Rwanda. We'd visited Muraho back in 2023 with importer Raw Material Coffee and Eustache was manager for a number of Muraho's processing stations including Kilimbi. During the camp Mike and Eustache hatched a plan to use the fermentation techniques they were learning during the camp to process a small lot of coffee at Kilimbi and bring it to the UK. Lucky for us there was a little extra to Red Bank's requirements and we were able to get hold of a few sacks. All cherry is hand sorted before a pre-pulp float, where under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters, and then pulped. The next step is the magic applied by Eustache and Mike based on their FTC experience. Lactobacillus var. plantarum (bacteria) and Pichia kluyveri (yeast) were then introduced and mixed with the coffee. The lot was fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.

A washed Colombian regional blend from farms around Oporapa in Huila. Creamy body, caramel sweetness, and gentle mandarin-like acidity make it a classic, balanced cup.

Our latest decaf coffee is from Chiapas in Mexico and uses the Mountain Water decaffeination method at the Descamex facility in Córdoba, Veracruz. The water used in this process comes from the Pico de Orizaba, the tallest volcano in Mexico located in Veracruz. This water is used to extract caffeine from the green coffee beans under controlled conditions of flow, temperature, pressure and vacuum in combination with a green coffee concentrate and a sophisticated filtration system (much like the Swiss Water decaffeination method) in combination with special filters. Mountain Water Decaf Quetzal originates from 24 communities located across the VI Frailesca region and the Sierra Mariscal, traversed by the Sierra Madre de Chiapas, Mexico. This coffee is influenced by the favourable microclimates of the El Triunfo Biosphere Reserve, which benefits local biodiversity and the economy. The coffee farms, situated between 1,200 and 1,800 masl, are developed in polycultures that offer significant environmental, social, and economic benefits.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.

Special release to celebrate the roastery's 10th anniversary! We're so excited to bring you this "kickstart" natural processed lot produced by Bette Buna at their Megadu site in Guji region. Jammy body, honeysuckle, strawberry, peach and sherry Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own. 20% of sales donated to Kids Club Taferi Kela project To spread the birthday joy further, 20% of sales of this coffee are donated directly to Bette Buna’s upcoming project - Taferi Kela Kid’s Club - using football to teach and empower kids and their families in Taferi Kela.

Special release to celebrate the roastery's 10th anniversary! We're so excited to bring you this "kickstart" natural processed lot of local landrace and JACR 74110 and 74112 varieties produced by Bette Buna at their Megadu site in Guji region. Jammy body, honeysuckle, strawberry, peach and sherry Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own. 20% of sales donated to Kids Club Taferi Kela project To spread the birthday joy further, 20% of sales of this coffee are donated directly to Bette Buna’s upcoming project - Taferi Kela Kid’s Club - using football to teach and empower kids and their families in Taferi Kela.

Our seasonal, all rounder espresso. Our community espresso changes three time a year, sourced from the same communities year after year. This one is a washed processed lot of field Arabica varieties produced by members of the A’xola Cooperative based in Guatemala’s Huehuetenango region. Creamy body, milk chocolate & hazelnuts Great for espresso machines, mocha pots (stove-tops), Aeropress & cafetière. Delicious on its own and with milk.

Washed processed lot of Bourbon, Caturra & Pache varieties produced by Herminio Lopez at his El Carpintero in Guatemala’s Huehuetenango region. Creamy body, brown sugar & yellow plum Great for espresso machines, mocha pots (stove-tops), Aeropress & cafetière. Delicious on its own and with milk.

Washed processed microlot of Pink Bourbon variety produced by the ACC Association based in Piendamó town, Colombia’s Cauca region. Juicy, lychee, redcurrant & honey Great for filter coffee brewing using V60 and other drip filter methods, Aeropress, Clever Dripper and cafetière. Best enjoyed black.

A natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.

A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.

Easy going, sweet filter with mellow adicity, selected and roasted for everyday sipping. A classic washed processed lot of field blend arabica varieties produced by the Tinamit Cooperative in Guatemala's Atitlan region. Creamy mouthfeel, yellow plum & milk chocolate Great for filter coffee brewing (V60 and other drip filter methods, Aeropress, Clever Dripper and cafetière). Great on its own as well as with a drop of milk. -

Peru + CajamarcaVarietal: Caturra + CatuaiProcess: NaturalAltitude: 1650 - 1750masl Fig, Red Apple, Dark Chocolate Falcon Peru transformed its sourcing model in Northern Peru to work directly with unassociated smallholder farmers, bypassing middlemen to provide training, establish financial traceability, and ensure higher quality premiums go directly to producers like Segundo Estela Vasquez. Operating in high-altitude, microclimate-rich districts like Huabal in Cajamarca, the initiative encourages farmers to move away from poorly suited varieties like Catimor toward high-quality varieties such as Bourbon and Caturra, as well as higher-value processing methods like natural drying. Through direct access to infrastructure, shade-controlled drying techniques, and fair pricing above the market rate, Falcon Peru has now engaged over 438 registered farmers, significantly boosting household incomes while preserving exceptional specialty coffee quality.

An EA sugarcane decaf from farmers in Minas Gerais, Brazil, built around Catuai and Mundo Novo varieties with nougat, plum, and pecan notes.

A washed Pink Bourbon from Palestina, Huila, Colombia, grown at 1400-2200 masl with blood orange, apricot, and Earl Grey character.

Colombia, HuilaVarietal: Pink BourbonProcess: Washed, Thermal ShockAltitude: 1850masl Blood Orange, Bergamot, Lemon Meringue The Quebraditas project, spanning two adjoining farms in the mountainous Oporapa region of Huila, Colombia, has become a celebrated hub for rare cultivars and innovative post-harvest processing. Spearheaded by passionate producer Edinson Argote alongside Luz Angela Rojas, the 18 hectare estate sits at an optimal altitude of 1600 to 1850 metres above sea level. While the original family plot, Chorro Alto, maintains traditional varieties, the dedicated Quebraditas acreage focuses entirely on exotic lots, including prized selections like Sidra, Laurina, Maragesha, and Orange Bourbon. Driven by a commitment to elevate the reputation of Oporapa, Argote pairs strategic shade canopy management and organic soil nutrition with highly technical processing methods. These advanced techniques, frequently utilising precise oxidation phases, specific yeast inoculations, and meticulous thermal shock washes, lock in distinct flavour profiles. The resulting coffees yield complex, dessert like sweetness and vibrant stone fruit or floral notes, establishing Quebraditas as a shining example of modern, quality driven Colombian viticulture.

A washed Red Bourbon from Mutambu Commune in Burundi's Mumirwa region, processed by Migoti Coffee for cherry blossom, green grape, and tinned pear notes.

A carbonic maceration washed Papayo from Campo Hermoso in Colombia. Jasmine, guava, and tutti frutti notes give it a vivid, floral, fruit-driven profile.

Kenya + Tinganga, Kiambu CountyVarietal: Batian, Ruiru 11, SL28, SL34Process: WashedAltitude: 1830masl Black Currant, Demerara, Black Tea The Sasini Estate AB Lot is a high quality coffee grown at 1,830 metres above sea level on the 260 hectare Tinganga Farm in Kiambu County, Kenya. Owned by Sasini PLC, which has grown coffee in the Kenyan Highlands since 1952, the estate utilises rich, deep red volcanic soil to cultivate Batian, Ruiru 11, SL28, and SL34 varieties. Harvested between October and December by some of the farm's 300 employees, the ripe cherries are fully washed, fermented for 12 to 16 hours, and sun dried on raised beds for 2 to 3 weeks before undergoing on site quality cupping. Managed with a focus on sustainability, the farm employs eco friendly practices such as reusing pulping water, planting shade trees, and turning decomposed coffee pulp into organic fertiliser.

A washed Kenyan lot from Ruthagati Coffee Factory in Nyeri County, grown at high elevation. Raspberry, Ribena, and lemon curd notes bring a bright, classic Kenyan profile.

A three-bag selection bringing together Dear Green City Blend, Goosedubbs Blend, and Ballroom Blend. It is a useful way to compare Dear Green's core blends across smooth, chocolatey, and fruit-accented profiles.

A tree-dried natural coffee from Daterra in Brazil's Cerrado region, built from Paraiso, Yellow Catuai, and Arara varieties. Expect cacao depth with pomegranate brightness and tropical fruit sweetness.

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness. These coffee beans create a clean cup with a bright body & highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.Great for: cafetiere, espresso, filter, milky coffee. Details Free UK Tracked 48 delivery on orders over £30. Please see our FAQs for more information. Order before 10:00am Mon-Fri for same day dispatch We don't ship coffee more than 7 days from roast date Our CoffeeWe source speciality grade coffee that is fully traceable and ethically sourced, working with producers and importers who share our values. Read more about our ethics. StorageAll our coffee beans are roasted fresh and are best consumed within within 6 weeks of roast date. Reseal the bag after opening and store at ambient temperature away from direct sunlight. Giving backAs a Certified B Corporation, we support charities and organisations that share our values, allowing both you and us to create a positive social and environmental impact with every purchase, all year round.

A washed Red Bourbon from smallholder farms around Mutambu Hill in Burundi, processed through Migoti washing station. Tangerine, bramble, and cane sugar notes make it bright, sweet, and lingering.

A washed Colombian coffee from the ASMUCAFE women's cooperative in Cauca, offering forest fruit, almond, and caramel notes. The cup is balanced, gently sweet, and clean enough for easy everyday brewing.

An organic washed Colombian coffee from ANEI producers in the Sierra Nevada de Santa Marta and Serrania del Perija. The cup is sweet and clean, reflecting careful collection, drying, and grading.

An organic blend of Peru Montana and Colombia Sierra Nevada, created with Greencity for a full-bodied cup. Milk chocolate, caramel sweetness, and a lively acidity keep it rich but not heavy.

A washed Guatemalan coffee from Finca Filadelfia in Antigua, one of the region's historic farms. Volcanic soils, shade growing, and careful production shape a balanced, complex cup.

A washed Mexican coffee from Indigenous Tseltal farming communities in the highlands of Chiapas. Dried fig, caramelized sugar, and lime marmalade make for a sweet, rounded cup with a gentle citrus finish.

An organic washed coffee from San Ignacio in Peru's Cajamarca department, grown by small-scale farmers in high mountain conditions. Catimor, Pache, and Typica varieties give it a sweet, full-bodied profile.

A washed Rwandan coffee produced by women farmers connected through KCRS. It brings a sweet, balanced cup shaped by Rwanda's high altitude, rainfall, and volcanic soils.

A 50/50 blend of Brazil Fazenda Pantano and Rwanda KCRS, designed for balance across espresso and filter. Cacao, caramel, and red fruit notes combine in a smooth, well-rounded cup.

Dear Green's house blend combines Brazil Fazenda Pantano, Colombia ASMUCAFE, and Peru Aprysa. It is mellow and deep, with milk chocolate, pecan, and plum character suited to espresso and milk drinks.

A natural coffee from the Rotutu community in Timor-Leste, sourced through Karst Organics. Juicy red grape and passionfruit meet dark chocolate and treacle-like sweetness in a rich, syrupy cup.

A washed coffee from the Rotutu community in Timor-Leste's Letefoho region. Citrus, apricot, and rooibos tea notes give it a clean, tea-like profile with gentle sweetness.

A natural coffee from Uganda's Rwenzori Mountains, produced by smallholders working with Agri Evolve. Guava and mango lead the profile, with a smooth tropical sweetness through the finish.

A Colombian natural filter roast with a fruit-led profile of forest fruits and sherry, rounded by milk chocolate sweetness.

A washed Colombian Maragoype roasted for filter, showing blackberry, greengage, and elderflower.

Ethiopia - Washed 74110. 74112 Filter Roast Coffee Stonefruit, Tangerine, Orange Blossom

Ethiopia - Anoxic Natural (+Kickstart) 74112,74110, Wild Guji Megadu Filter Roast Coffee Melon, Kiwi, Strawberry

Colombia - Washed Pink Bourbon Filter Roast Coffee Raspberry, Apple Juice, Agave

A natural Rwandan filter roast with red grape and pomegranate fruit character, finished with maple syrup sweetness.

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.

A washed Rwandan filter roast with sultana, toffee, and nutmeg notes for a sweet, gently spiced cup.

A natural Indian filter roast with redcurrant and blackberry fruit, finished with marmalade sweetness.

Burundi - Washed Filter Roast Coffee Red Apple, Caramel, Toasted Almond

A washed Colombian filter roast with soft stone-fruit sweetness, bringing apricot and marzipan together with gentle spice.

A natural Ethiopian filter roast with blueberry jam fruit, milk chocolate sweetness, and a black tea finish.

A washed Indian filter roast with green apple brightness, walnut depth, and nutmeg spice.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

A washed Kenyan AB filter roast with blackberry fruit, molasses depth, and a marmalade finish.

Kenya - Washed - Filter Roast Coffee Blackcurrant, Toffee, Elderflower

A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

A washed Nicaraguan filter roast with white grape freshness, macadamia richness, and cocoa sweetness.

A washed Kenyan AA filter roast with pink apple brightness, blackcurrant jam intensity, and caramel sweetness.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

A Brazilian honey processed omni roast built for espresso or filter, with a smooth profile of milk chocolate, nougat, and hazelnut.

A natural Burundi filter roast with cranberry acidity, apple juice sweetness, and a marmalade finish.

A Mexican EA decaf omni roast with orange brightness, milk chocolate sweetness, and a Brazil nut finish.

A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

A natural Mexican filter roast with black grape depth, white rum aromatics, and cocoa sweetness.

A washed Mexican filter roast with plum fruit, milk chocolate sweetness, and a pecan finish.

A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.

A Colombian natural EA decaf omni roast with mandarin, black grape, and shortbread notes.

A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.

A washed Burundi filter roast with pink apple, honey, and green tea notes in a clean, bright cup.

A washed Burundi espresso roast with pink apple acidity, honey sweetness, and green tea clarity.

A washed Pacamara from China roasted for filter, combining yellow plum brightness with butterscotch sweetness and a clove finish.

A seasonal filter blend pairing La Morena from Guatemala with Ana Luisa Pellicer's coffee from Mio in Brazil. Cherry, almond and chocolate notes make it balanced, sweet and built for all-day brewing.

A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.

A decaf from Mexico made with Bourbon, Typica and Penazco grown between 1,000 and 2,050 masl. Sweet, smooth and easy-drinking, it is designed to keep plenty of flavour in the cup without the caffeine.

Girl Crush is a natural multi-origin espresso from Ana, Cris and Renata of Mio in Brazil alongside Anny Ruth Pimental in El Salvador. Yellow Catucai, Mundo Novo, Yellow Bourbon and Red Bourbon create a sweet, silky and balanced cup.

All the caffeine. All the flavour. Expect rich dried fruit, chewy, spicy, and a hint of strawberry in every cup of our specialty Robusta/Canephora, sourced directly from Nafeesa Esmail’s farm in Mukono, Uganda. With a medium to dark roast to unlock a deeply comforting and deliciously moreish profile, it shines best as a big, chewy espresso or a full-bodied filter brew. What's the secret to these unforgettable flavours? This lies in Nafeesa’s expertise as a conservation scientist and founder of ASISI Coffee. By growing the coffee under the shade of an indigenous forest and using a mosto aerobic natural method, Nafeesa perfectly balances nature conservation with craft to bring out its remarkably sweet and complex flavour.

Oh My Goth is a darker espresso blend from Brazil and Guatemala, produced by Ana Luiza Pellicer of Mio and La Morena. Toffee, chocolate and big sweetness are matched by low acidity and a buttery mouthfeel.

A half-caff blend combining Swiss Water decaf from La Tribu Grupo Mujeres in Mexico with La Morena from Guatemala. Chocolate, toffee and plum notes make it balanced, flavourful and gentler on caffeine.

Dark Chocolate. Spice. Nutty. Chewy. Do you need some help being the best you? We've got you covered. Rise and grind is 50% Specialty Robusta/Canephora and 50% Specialty Arabica. The perfect blend to get you up and out and living your best life. Brought to you by producers, Nafeesa Esmail from Uganda and the team at Mio in Brazil. Robusta has been overlooked for far too long. It's about time it's recognised for its unique qualities and the opportunities it can bring producers. As climate change makes land increasingly unsuitable for growing arabica coffee, we may find ourselves drinking more and more Robusta, and with producers like Nafeesa growing tasty coffees like our Speciality Canephora, the future doesn't look so bleak. Grab a bag and buckle up!

Strawberry, Jasmine Tea, Watermelon We LOVE Ethiopian coffee at GWGC. This is for you if you like floral, fruity, and delicately sweet notes in your coffee. Great for both filter and espresso. Wubit Bekele is the founder of Ephtah. After working for one of Ethiopia’s largest exporters for many years, she set up Ephtah with the intention of empowering women farmers and breaking down the barriers holding them back. As a Q-Grader, she is obsessed with finding the highest-quality coffee in Ethiopia. She cups every lot that Ephtah buys and exports. Wubit believes in the enormous potential of the Ethiopian coffee sector. She is convinced that by taking a holistic approach, in partnership with clients, the coffee sector can be the main driver of change in Ethiopia.

Canton Blend is a washed multi-origin coffee developed as a full-bodied all-rounder for the Hard Lines cafe. It balances body, sweetness and acidity for an easy, crowd-pleasing cup.

A washed Peruvian coffee created in collaboration with Size of Wales to spotlight the Wampis Nation campaign. The coffee is sustainably sourced and built around a clean, cause-linked Peruvian profile.

House Party is a natural Brazilian coffee from Sete Cachoeiras in Minas Gerais, grown by the Brito family. Chocolate, dried fruit and nut notes make it smooth, rich and dependable.

A sugarcane decaf from Happy Capybara in Minas Gerais, Brazil. Dark chocolate, hazelnut and caramel notes keep it sweet and familiar while staying true to the coffee's original character.

The name says it all... Pineapple Candy! You’ve got a hefty serving of juicy pineapple drenched in sugary sweetness and a zesty, mouthwatering acidity. You can’t go wrong brewing this over ice and enjoying it on a sunny afternoon—it’s the perfect tropical pick-me-up! Situated amongst the mountains of Matagalpa, Hacienda Santa Luz has its very own microclimate, which makes it ideal for cultivating coffee. The farm was purchased as an abandoned lot in 2003, with the vision of reestablishing it as a sustainable coffee plantation. This has involved planting new and diverse coffee varieties, building an ecological processing plant and preserving 30 hectares of farm as forest. It’s a funky little brew thanks to the yeast inoculation process. Cherries are hand-picked and fermented in bins with yeast explicitly developed for coffee, which is added to control the profile. These special, washed lots have tropical-fruit-like tastes, hence the name, ‘Pineapple Candy’.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

Bolivia: Pedro Flores, Mosto Washed Think delicate, sweet white peach and a little pop of white grape. A twist of lime to it and a sprinkle of white sugar sweetness makes this a sweet but elegant coffee. This is the second lot of single origin coffee beans we sourced from Pedro Flores this season. The first, released earlier this year, was a Dry Fermented Washed coffee, this lot makes a beautiful comparison by taking the same crop of Caturra and Catuai coffee cherries and processing them via the Mosto Washed method. Two very different approaches to Washed processing for two delicious Bolivian coffees. Pedro’s Farm Pedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi city. The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means "high place" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the "Coffee Capital of Bolivia" for its ideal growing conditions and over 13,000 hectares of plantations. Pedro has about 2 hectares of land spread across a ridge at 1,500 metres above sea level. He’s very aware of how the plants respond differently depending on the different microclimates they experience on one side from the other. He’s part of the Sol De La Mañana project, run by our Bolivian coffee exporting partners Agricafe. The program provides training in specialty coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency. Looking To Tomorrow Meaning “The Sun of Tomorrow”, this program supports small local coffee producers to increase their long term efficiency and quality of production so that they can better grow sustainable coffee beans. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill - Buena Vista - in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the best quality for the coffee. In Bolivia, even a small portion of the coffee harvest earning less than a good speciality coffee price would be devastating to the producers. To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol De La Mañana program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass but ensures great quality coffee. The downside is that for each delivery of cherries from the Sol De La Mañana producers in Bolinda, the lots are often too tiny to process separately and so it’s common for coffee from these smallholders to end up as blended lots which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single origin coffees like this one from Pedro. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, "It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed". Juicy Juicy Mosto The meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptionally high quality coffee - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must. Once the fresh cherry is delivered to Buena Vista mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds. Starting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the fresh coffee beans submerged in this mosto juice. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. After fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then taken to raised drying beds where it slowly dries to the optimal moisture content. To dive into Mosto coffee processing in more detail, check out our blog article here: https://ozonecoffee.co.uk/blogs/coffee-processing-explained/what-is-mosto-processing Traceability Country: Bolivia Department: La Paz Region: Caranavi Town: Copacabana Colonia: Villa Rosario Producer: Pedro Flores Farm size: 2 hectares Elevation: 1,500 m.a.s.l Variety: Caturra & Catuai Processing method: Mosto Washed Cupping Scores Cupping Notes: White grape, white sugar, lime. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium dark - here's why this one goes darker than you might expect. The mosto process builds an unusual amount of sweetness into the coffee long before it reaches us, fermented in the must of its own cherries rather than plain water. That sweetness gives us room to work. So we take it through the gap between the cracks, developing slowly, then push to the edge of second as the roast finishes. On most delicate coffees that would be a mistake. Here the white peach and white grape hold their nerve, the lime twist survives, and the extra time only deepens the sugar.

Bolivia: Trapiche, Bourbon, Mosto Washed You'll find juicy blackcurrant cordial and a spoonful of brown sugar in this cup which finishes with chunky bourbon biscuits for a truly chuggable mug. Trapiche's name was inspired by a vineyard of the same name in Argentina that Pedro visited before setting up this new farm in 2016. He and his family love good wine and have drawn on this when developing the design for this land. The word “Trapiche” originally refers to a type of mill made of wooden rollers used to extract juice from fruit such as grapes or olives. The coffee we have from Trapiche this season is a Mosto Washed Bourbon. A Lesson in Good Coffee All of the Bolivian coffees that we have at Ozone come to us via the Rodriguez family at Agricafe. The coffee that they export to us originates either from smallholder farms participating in their sustainability program, Sol de la Mañana, or from their own Fincas Los Rodriguez farms. The Trapiche farm is located in the Samaipata region of Bolivia. Pedro Rodriguez and his family also own a handful of other farms in the area: Floripondio, El Fuerte and Samaichacha and a whole host of other farms further afield in Bolivia, such as La Linda and Alasitas, that a lot of you will also be familiar with. Daniela and Pedro bought land here to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. The Fincas Los Rodriguez farms are used to teach other local producers as a good example of modern agronomy, pruning techniques, layout etc. It's essentially a place to say "Hey, come look at what we're doing" and show off all of the modern work that gets you better production and more efficient systems. The Rodriguez family are continuously looking for inspiration from other coffee-producing countries and from other industries such as winemaking - Trapiche is an example of this winery inspiration in action. The farm is a truly amazing place and the team have designed it to look and function like a vineyard, using those methodologies to refine their coffee production process. This is particularly fitting as Samaipata is an up-and-coming wine region within Bolivia, with several small vineyards located only a short distance from Trapiche. Samaipata The farm has been operational since 2016 so it's still relatively young (coffee trees take around 4 years to mature enough to begin producing cherries) but the results from the first few harvests are very exciting. Samaipata isn't a traditional coffee-growing region but it's one that the Rodriguez family have pioneered. The climate of the Samaipata region is temperate, semi-dry in the winter months, and mild with an average annual temperature of 19.9°C. During the winter months, cold fronts called Surazos come from the Argentine Pampas and enter the plains and valleys of Santa Cruz, these cold winds combined with the altitude can reach temperatures below freezing. In the summer the days are warm and the nights cool, this variation in diurnal temperature causes the cherries to take a longer time to ripen and their mucilage becomes very thick. The local soil contains a lot of magnesium, which is great for growing coffee and means that the coffee plants are less susceptible to roja, or other fungi. All of these factors contribute to a very unique taste profile. What is Mosto Washed Processing? The meticulous processing carried out at the Rodriguez mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must. Starting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. To dive into Mosto coffee processing in more detail, check out our blog article here. Traceability Country: Bolivia Region: Samaipata Department: Santa Cruz Farm: Trapiche Altitude: 1,667 m.a.s.l. Producers: Fincas Los Rodriguez Variety: Bourbon Process: Mosto Washed Roast Information Medium to Medium DarkKeep the pace steady and push through first, through to the end of the gap and just the first pops of second once the roast is cooling. Cupping Scores Cupping Notes: Blackcurrant cordial, bourbon biscuit, brown sugar. Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 7.5/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cupping Scores Actually Mean?"

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

Brazil: Fazenda Inglaterra, Pulped Natural There's a big hit of roasted hazelnuts up front, backed up by a little hint of milk chocolate. That shifts into almonds on the finish and aftertaste, whilst a sweet nougat begins to come to the fore as it cools. We first began to buy Brazilian coffee from Fazenda Inglaterra in 2011. We have been loving Stephen Hurst’s coffee for over a decade now and this is a relationship we deeply value. Stephen is a long-time friend of Ozone and the founder of Mercanta, a globally respected green coffee sourcing company. This season we have picked 5 delicious coffees from his farm, this one is the second to be released, a Natural processed lot of mixed varietals. A Brew Begun 80 Million Years Ago The Fazenda Inglaterra coffee farm is situated on the borders of the Minas Gerais and São Paulo regions of Brazil, located in the more populous south-east corner of the country. Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level. The local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. This unique terroir contributes to the coffee’s distinct flavour profile: clean, sweet, and full of character. This particular lot is a mix of different varietals grown at Fazenda Inglaterra. The farm grows Bourbon, Icatu, Acaia, Catuai, and Canario. Stephen has made a strong commitment to producing environmentally friendly coffee within the Fazenda Inglaterra estate: half of the farm remains untouched Mata Atlântica rainforest, which supports biodiversity and protects the local ecosystem. In Stephen’s words, “As long as I own it, it will stay that way”. Stephen’s Dream Realised Stephen is a pioneer in the specialty coffee industry. In 1996, he founded Mercanta, a specialty green coffee importer that now operates in over 50 countries. Mercanta is known for its commitment to traceability, quality, and ethical sourcing. Throughout his years sourcing green coffee and travelling to visit producers, Stephen had always had the idea of one day owning his own farm in the back of his mind. When some friends in Brazil mentioned that a small coffee farm was for sale, he had a look and knew this was the one. The farm’s name was originally Fazenda Toca Da Onca, meaning “hiding place of a small wildcat”, but the neighbours renamed it with the Portuguese for “England” after Stephen took over. A nod to his British heritage and his personal connection to the estate. The previous owners had left the farm abandoned for some time so Stephen, with the help of his friends Gabriel and Cristiano, had to start again almost from scratch. They brought the small farm (tiny by Brazilian standards!) back to life - reviving old trees, planting new ones, and building a farm rooted in both regeneration and quality. Stephen’s hands-on approach and long-term vision have shaped Inglaterra into a model of sustainable coffee farming. Traceability Country: Brazil Region: Minas Gerais City: Poços de Caldas Farm: Fazenda Inglaterra Producer: Stephen Hurst Farm size: 10 hectares Coffee growing area: 5 hectares Elevation: 1,200 m.a.s.l. Variety: Mixed Processing method: Pulped Natural Cupping Scores Cupping notes: Roasted hazelnut, milk chocolate, almond, nougat Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6/8 Correction: +36 Total: 86/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium darkThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

El Salvador: Argentina, Centroamericano, Washed Think of freshly brewed black tea with a slice of lemon and white sugar. A warming spoonful of nutmeg comes in on the finish of this comforting and sweet cup. Roland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvests a little earlier than San Jose or Nejapa for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee beans available to purchase this year and deciding to buy this Washed Centroamericano coffee was an easy yes. On The Farm Near the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located in the Apaneca-Ilamtepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas or 'tablons'. Each of these individual plots have their own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity. Over time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL-28. The Martinez Family The farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited in 2008, the cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son (and our now, good friend) Alejandro, stepped in. He had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was pricked when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin based in London set about sending green coffee samples to roasters anywhere they could, seeking a specialty buyer. One of those landed with us in 2008 and we’ve been buying ever since. Mauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and to keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during the harvest and 30 the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now stepping in to help with the family business. Processing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers. Highly Skilled Workers Throughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented (e.g. every other tree gets a skeleton prune in this section) whereas Finca Argentina are leaving these decisions much more up to the knowledge of the staff, deciding on a plant-by-plant basis what kind of pruning is needed when they work through an area. It is easy to ruin coffee production on trees if you don’t make the right pruning choices, so this shows a lot of trust and is only possible when they retain and develop their workers’ skills long term. El Salvador has been hit hard by the wider labour shortage impacting other Central American countries. Luckily Finca Argentina are currently managing well, but they are having to consider more ways to retain necessary numbers of staff during harvest season. The Martinez family employ 50 people during the harvest and 30 the rest of the year. They contribute labour and materials to improve infrastructure in their community’s towns, and grow 25 kg of corn annually for each person. They’re also implementing more ecological management: using compost and other organic products to minimise environmental impact, and intercropping beans to enrich the soil. Their work has improved the land’s biodiversity and cup quality, and the future for sustainable coffee beans from Finca Argentina is looking very bright! Centroamericano H1 The Centroamericano varietal might not be the best known, but we think it's certainly worth paying attention to. Sometimes misunderstood, Centroamericano H1 is actually one of the more exciting developments in coffee breeding, offering resilience for farmers and the potential for exceptional tasting coffee when grown in the right place. To give it its full name, Centroamericano H1 F1 Hybrid is a Sarchimor. The Catimors and Sarchimors are a huge group of coffee varietals created from crossing Arabica varietals with the Timor Hybrid - a naturally occurring hybrid of Arabica and Robusta discovered nearly 100 years ago in Timor. In the case of Centroamericano H1, its parents are T5296 (a Timor Hybrid crossed with Villa Sarchi) and Rume Sudan, an Ethiopian landrace. H1 is part of a new generation of F1 hybrids, developed through collaboration between CIRAD (France), CATIE (Costa Rica), PROMECAFE, World Coffee Research, and other partners. After years of trials, it was officially released to Central American coffee farmers around 2010, with the goal of combining high yields, disease resistance, and excellent cup quality. There are clear reasons it's become popular on specialty coffee farms across the region: the plant is quick-growing, resistant to leaf rust, and high-yielding. Trials have shown H1 can produce 22-47% more yield than traditional varieties, with hybrid vigour often leading to 30-50% more output and earlier fruiting. While Catimors and Sarchimors as a group sometimes suffer from a reputation for lower flavour potential, Centroamericano H1 has proven it can deliver excellent brews in the right conditions. A lot from Nicaragua scored 90.5 in the 2017 Cup of Excellence, earning a Presidential Award - proof that resilience and quality can go hand in hand. This balance of practicality and potential is why we're excited to share the Centroamericano H1 from Finca Argentina. For the Martinez family, H1 is both insurance against leaf rust and a proven success in the cup. The coffee produced is comfortably on par with the farm's other varietals, and we hope you really enjoy this lesser-known varietal from our wonderful friends. Traceability Country: El Salvador Region: Apaneca-Ilamatepec Department: Ahuachapán Municipality: Ahuachapán Nearest town: Turin Farm: Finca Argentina Producer: The Martinez Family Dry mill: Los Ausoles Elevation: 1,300 m.a.s.l Variety: Centroamericano (H1) Processing method: Washed GPS: 13°56'29.4"N 89°47'04.1"W Cupping Scores Cupping Notes: Black tea, white sugar, lemon, nutmeg. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 86.5/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium dark, and we mean it. This one runs through first crack and keeps going, right to the edge of second - further than we'd usually take a washed Central American. That extra stretch is where the sweetness comes from. Hold a coffee there and the sugars caramelise properly, which is what gives you that white sugar quality and the warm nutmeg on the finish. The trick is knowing when to stop. Push much past that point and you'd lose the delicate stuff, the black tea and the lemon lift that keep the cup from turning heavy. So we ease off just before. Darker in the bag than you might expect, brighter in the cup than it looks.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

Nicaragua: Finca Limoncillo, Ethiosar, Washed A delicate yellow plum acidity keeps this super fudgy coffee lively and unctuous with a handful of creamy pecans on the finish. The coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm Finca Limoncillo since 2007, and we foresee that continuing for many years yet. The first single origin coffee we’re releasing from this year’s harvest is a Washed Ethiosar. On The Farm All of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. When Roland travels to visit the farms, generally he’ll see Limoncillo on the same day as La Huella and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella, before heading on to Limoncillo, the biggest, to finish. Finca Limoncillo is a premium coffee farm and jewel of the Mierisch family nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares (109 of which are dedicated to coffee cultivation) the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the Mierisch family, highly respected producers known for their experimental processing, varietal work, and exceptional coffee. Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java. The Mierisch Family The very first of the Mierisch farms was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the pacific railroad between Masaya and Diriamba with a parcel of land - a goldmine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation). Wingo has been involved with the farms since 2017, contributing to everything from post-harvest processing, to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head development of new post-harvesting processing methods at the mill, and fine-tuning QC lab protocols to increase quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in experimentation with processing coffee. Erick Lopez is the Head Agronomist of the Mierisch farms, he started his career at entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical day-to-day operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible. The family employ over 3,000 staff during the harvest, and at Limoncillo over 60 families live on the farm full-time. They are seriously loved by the folks who work for them, more than any other producer we buy from, there is genuine love and respect between the family and their workers. The fact that the Mierisches are our friends helps us drill down into the details of what they do for the people who work for them. This information continues to prove to us that good people grow good coffee. Sustainable Coffee Beans The family have scores of policies and initiatives to make everything as sustainable as possible on this vast farming area: their use of chemicals is minimal, and the impact on the environment is always minimised by careful and considerate land management. In 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on social responsibility is equally impressive - they provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%. Don Esteban The Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin. What is Ethiosar? We’ve been roasting Ethiosar coffee from Finca Limoncillo for several years now, and it’s a varietal with a fascinating backstory rooted in innovation and resilience. It was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude - just 800 metres above sea level. Ricardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors: climate change, increased rainfall, and the inherent challenges of growing Nicaraguan specialty coffee at lower altitudes in the country. But amidst these challenges, one experimental plant stood out. It was thriving - producing more fruit and showing strong resistance to disease. That plant was Ethiosar. Ethiosar is a stable hybrid varietal, carefully crafted to combine the best of both worlds: exceptional cup quality and strong disease resistance. It begins with a cross between: Sudan Rume – an heirloom Ethiopian coffee variety known for its complex, floral flavours Sarchimor – a hybrid of Villa Sarchi and Timor, bred for resilience This hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth. The result? A varietal that’s not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile - perfect for lovers of single origin coffee and specialty Nicaraguan coffees. Traceability Country: Nicaragua Region: Matagalpa Municipality: Yasica Norte Farm: Limoncillo Producers: The Mierisch Family Farm size: 171 hectares Coffee growing area: 109 hectares Protected Rainforest: 54 hectares Varietal: Ethiosar Process: Washed Elevation: 1,200 masl Harvest Months: October-February Diurnal Temp. Cycle: Avg High 25C, Low 17C Awards: Cup of Excellence 2008 (2nd Place) Cupping Scores Cupping Notes: Fudge, pecan, yellow plum. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6.5/8 Flavour: 6/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 86/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium Dark - fudgy, and deliberately so. Steady through first crack, good consistent pace into the gap between the cracks, then off the heat just before second. That steadiness is where the body and the creamy pecan finish come from. The early drop is what saves the yellow plum acidity from disappearing under all that richness. Rich and lively at once, which is a harder balance than it sounds.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A four-bag selection of Horsham's Nova, Workhorse, El Zumo, and Organic blends. It covers chocolatey, caramel-led, and fruitier profiles across coffees roasted to work for espresso or filter.

A Brazilian single origin currently featuring a natural processed lot from producers in the Mantiqueira cooperative. Hazelnut, milk chocolate, and dried fruit notes make it a rounded, approachable cup.

Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees, look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years, we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.

A bold, juicy blend combining natural, honey, and washed coffees from Costa Rica, Kenya, and Colombia. The current version brings cherry, caramel, and chocolate notes for espresso or filter.

A washed Bourbon and Caturra lot from Finca Villaure in Guatemala's Antigua Valley. Green apple, plum, and cocoa notes reflect careful ripe picking, fermentation, washing, and slow patio drying.

Hambella Washed Varietal – Dega, Kudhume and Wolisho varietalsPreparation – WashedLocation – Guji zoneAltitude – 1900-2200 maslImporter - DR Wakefield Hambella was founded by brothers Aman and Michael Adinew — Aman previously ran quality control at the Ethiopia Commodity Exchange and set up the country's first speciality coffee lab, so this farm was always going to be about doing things properly. It's a big operation for the Guji zone, 200 hectares with a core team of 28 that swells to over 700 come harvest, 70% of them women, and there's a real effort to bring smallholders in the area up to speed too, working alongside agronomists to improve their own coffee. This natural lot is processed just over the border in Gedeb, Gedeo zone, dried slowly on raised beds for 21 days and turned by hand throughout, which is where all that jammy sweetness and fruit character comes from. Grown between 1900–2200m from a mix of Dega, Kudhume and Wolisho varietals, and scoring an impressive 87 points! Tasting notes are complex and include peach, lime and chocolate.