Ethiopia, Telila Honey

Producer Girma Tamiru Farm/Mill Girma Tamiru washing station Location Idido, Yirgacheffe Altitude 2,170 masl Process Washed Cultivar Ethiopian Landraces Harvest November 2025 to January 2026 Expect notes of Mandarin, Lemon, Earl GreyGirma Tamiru's name loosely means Grace Miracle. He runs his own washing station in Yirgacheffe at 2,170 metres, taking cherry from smallholders who farm around two and a half hectares apiece, and he controls the lot from cherry selection through to export, which is still rare in Ethiopia. More than a hundred people work the site through harvest. Only the ripest cherries get through, floated first to drop the underweights. Mandarin and lemon up front, with Earl Grey sitting behind them.

Producer COCAFELOL Co-operative (300+ smallholders) Farm/Mill Multiple smallholder farms Location Ocotepeque, Honduras Altitude 1,200 - 1,900 masl Process Washed, Mountain Water Cultivar Bourbon, Typica Harvest 2026 Expect notes of Dark Chocolate, Toffee, Brazil Nut Organic Decaf is our go-to decaf, decaffeinated without chemicals so you keep the full flavour of the coffee and lose only the caffeine. We roast it medium-light to stay clean and sweet. This release comes from COCAFELOL, a cooperative of around 300 smallholder farmers in Ocotepeque, in the mountains of western Honduras where the country meets Guatemala and El Salvador, grown between 1,200 and 1,900 metres and certified Organic and Fairtrade. A rich, nutty cup: dark chocolate, toffee and a long Brazil nut finish. The Fairtrade premium paid on COCAFELOL's coffee has built something practical: a small business that turns coffee husks and natural fungi into fertiliser, given to member farms free of charge. Decaffeination happens at Descamex in Veracruz, Mexico, where the green coffee is soaked in water from the glaciers of Pico de Orizaba, Mexico's highest mountain. The water draws out the caffeine along with the flavour, then is filtered to remove the caffeine and returned to the beans, so they take back everything that makes them taste of Honduras. Enough body for a flat white, enough sweetness to drink black after dinner.

Producer Diego Robelo (Aquiares Estate) & Jairo Arcila (Santa Monica) Farm/Mill Aquiares Estate & Santa Monica Blend Composition 80% Costa Rica, Diego Robelo, Washed & 20% Colombia, Jairo Arcila, Cinnamon Co-ferment Location Turrialba & Armenia Altitude 1,000 - 1,500 masl Process Washed & Co-ferment Cultivar Mariana & Castillo Harvest 2026 Expect notes of Cinnamon, Red Apple, Brown Sugar Our Christmas Blend brings two long-standing partners into one festive cup. Eighty per cent is washed Mariana from Aquiares Estate, on the slopes of Costa Rica's Turrialba Volcano, where Diego Robelo grows coffee under more than 50,000 native shade trees. It gives the blend a clean, sweet base. The other twenty per cent comes from Jairo Arcila at Santa Monica, outside Armenia in Colombia's Quindío, where the cherries ferment alongside cinnamon sticks before drying. Together, they deliver notes of warm cinnamon, crisp red apple and brown sugar. Jairo Arcila is a third-generation grower, and his sons Carlos and Felipe founded the export house Cofinet, which processes the family's coffee. The cinnamon goes in at fermentation, with the cherries, rather than on the roasted bean, so the spice comes from the coffee itself and not from a flavouring. Mariana is an F1 hybrid that Aquiares grows for its resilience to a changing climate. We roast the blend for espresso and filter alike. With milk, the cinnamon and brown sugar lead. Black, or as a pour-over, the red apple comes forward.

Producer Felipe Arcila Farm/Mill Jardines del Encanto Location Quindío, Colombia Altitude 1,850 masl Process Cold Natural Cultivar Maracaturra Harvest 2026 Expect notes of Lime, Orange Sherbet, Kiwi Maracaturra is a cross between Maragogype, famous for its oversized beans, and the compact Caturra. It was developed in Nicaragua and is rarely seen in Colombia, so Felipe Arcila brought it over himself to grow at 1,850 metres at Jardines del Encanto in Quindío. Processed as a cold natural, the whole cherries dry slowly under cool conditions, and the result is a cup of real intensity. The acidity is vivid and electric, sharp lime and orange sherbet, with ripe kiwi carrying the sweetness through to the finish.