Supernova

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.

Costa Rica - La Karola Geisha Natural Varietal – GeishaPreparation – NaturalLocation – San Pedro, TarrazuAltitude – 1500-1900 maslImporter - Horsham Coffee Roaster We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we first visited in February 2020. These producers are located in the West Valley, Central Valley and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. Farm Overview This stunning natural comes from a small section of the farm planted with Geisha varietal trees. The Mora family owns the farm and covers an area of 4 hectares in total split into different farm sections. The family has owned the farm since 1960 and is now managed by Steven Mora. It's a family operation, and his parents and sisters are also involved in the production of their coffee. Steven and his sisters: The 4-hectare farm is planted mainly with the Catuai varietal although they are experimenting with some other varietals, including Geisha, in small amounts. They are focused on working in harmony with nature and don't use pesticides or herbicides on the farm. When we visited in December 2022 we were so impressed by the amount of wildlife in and around their farm and spotted many bird nests in the coffee trees which is always a great sign! The view across the farm: Harvesting and Processing: This stunning microlot comes from Geisha varietal trees planted on a small section of the farm. The coffee was carefully hand harvested ensuring only ripe cherry was selected. After harvest the coffee was floated using a water-based system that removes defects. Cherry was then laid out to dry on raised beds under a solar dryer, a type of open-sided greenhouse. This protects the coffee from harsh direct sunlight and keeps it dry just in case of rain. The drying process took 25 days and during daytime hours the coffee was turned every 45 minutes and any noticeable defects were removed by hand. Once dried the coffee was packed into large plastic bags and stored for 1 month before the fruit was removed. Tasting Notes: This is a stunning high cup score natural processed Geisha varietal. You can expect a wide range of complex tasting notes, including peach, raspberry and honey Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Costa Rica - La Isla SL28 natural Varietal – Villa SarchiPreparation – Yellow HoneyLocation – Naranjo, West ValleyAltitude – 1550 maslImporter - Horsham Coffee Roaster This is a fantastic natural processed coffee from La Isla farm in the West Valley, Costa Rica. They won 10th place at the 2020 Cup of Excellence competition with the submission of one of the micro lots. We are super excited to be sourcing our Costa Rican coffees directly. We source our Costa Rican coffees in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020 and December 2022. These producers are located in the West Valley, Central Valley, and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. The video below was filmed in February 2020. Farm Overview La Isla is owned by Luis Padilla, who bought the farm in 2017. He was inspired by his grandfather, who owned a coffee farm for many years in the Naranjo region. The farm covers 10.5 hectares and is located at 1500 masl growing a mix of Villa Sarchi, Geisha and SL-28. These are kept separate during the harvest. Luis is focusing on the regeneration of the farm, and in the video, you can clearly identify the section of the farm with healthy trees. They are working their way through the farm with a view to regenerating the entire 10.5 hectares. Harvesting and Processing: This coffee has been harvested from SL28 trees. All harvesting is done by hand, keeping the different varietals separate from each other. After harvest, the coffee is dried on raised tables with regular turning to ensure even drying. Alexander, Amelia, James and Bradley with Luis Padilla Tasting Notes: This is lovely clean, bright, crisp and juicy honey processed coffee. It showcases wonderful sweetness with a crisp red apple acidity and subtle notes of berries that include raspberry, apple and caramel. There is a silky, creamy body with caramel-like sweetness. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

La Pastora by Horsham Coffee Roaster Varietal – GeishaPreparation – Anaerobic - two stage fermentationLocation – Santa Maria, TarrazuAltitude – 2000 maslImporter - Horsham Coffee Roaster / IAC In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers for 48 hours 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits.