Roaster notes
A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.
£6.61/100g
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
FARM: Santo Antonio REGION: Mogiana, São Paulo ALTITUDE: 1,000 MASL VARIETAL: Mundo Novo PROCESS: Anaerobic Natural FLAVOUR NOTES: Purple Fruits, Winey, Caramel Patricia is a dedicated coffee producer from the Mogiana region of Brazil, near Espírito Santo do Pinhal. Having recently taken over the family farm from her father, she now manages the business alongside her son Pedro, an agronomist whose expertise supports the continued development of the farm. Patricia has steadily invested in quality, processing and farm management, refining her approach with each harvest and building a reputation for consistency and excellence. The 2025/26 crop marked an exciting milestone, with Patricia producing her first experimental microlots. The results have been hugely encouraging and reflect her willingness to embrace new ideas while remaining grounded in the fundamentals of great coffee production. The farm benefits from the unique conditions of the Mogiana region, where altitude, climate and soils create an ideal environment for specialty coffee. It is a landscape renowned for quality agriculture, with neighbouring Guaspari Winery producing some of Brazil's most celebrated wines. The result is a coffee shaped by generations of farming knowledge, thoughtful innovation and a commitment to continual improvement.
A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.
A half-caffeine blend made for long, easy drinking without losing flavour. Espresso brings dried fruits, chocolate, and bergamot, while filter brewing leans into sweet orange, raisin, and hazelnut.
A natural Red Bourbon from Huye Mountain in southern Rwanda, grown between 1600 and 2300 masl. Slow drying on raised beds for several weeks builds a fruit-forward, expressive cup with high-altitude clarity.