Cinnamon Co-Ferment Coffee

Our Rare Collection showcases some of the most exciting coffees we encounter — exceptional microlots, innovative processing methods, outstanding producers, and coffees chosen for their remarkable cup quality and unforgettable flavour profiles. This Peach Co-Ferment is a perfect example. Produced by third-generation coffee farmer Jairo Arcila at Santa Mónica in Quindío, Colombia, this coffee is bursting with the flavour of juicy fresh peaches and peach iced tea. Sweet, vibrant and incredibly expressive, it delivers a refreshing cup that almost tastes as though you've added peaches yourself. Whether brewed as a pour-over, served over ice, or enjoyed as a cold brew, it offers a wonderfully juicy drinking experience from start to finish. To create this unique profile, ripe Castillo cherries underwent a 48-hour dry anaerobic fermentation. During this process, fresh peaches were introduced into the sealed fermentation environment, allowing the fruit character to infuse naturally into the coffee. The lot was then gently washed and slowly dried on raised beds to preserve its bright, fruit-forward character and exceptional clarity. Jairo and his wife, Luz Helena Salazar, have become renowned for their commitment to quality and innovation, continually pushing the boundaries of coffee processing while supporting their local community through seasonal employment opportunities. This is a coffee for those who love discovering something a little different — bold, playful and packed with flavour.

A darker seasonal espresso blend built for toasted nut and chocolate depth, with a thicker body and enough complexity to work in milk or on its own.

A fruit-forward Mexican single origin with plenty of sweetness. Nayarit is a naturally processed coffee bursting with blackberry and cherry, rounded out by smooth caramel and a comforting, sweet finish. his coffee comes from Nayarit in western Mexico and is sourced through Grupo Terruño Nayarita, which brings together local producers and a team dedicated to processing and quality. The cherries are picked and taken to one of three local processing sites: Arrocera, Pantano or Rustico. Whole cherries are rinsed, then dried until they reach a raisin-like stage. They travel to the El Duende dry mill in Compostela, where drying is finished on patios, and the coffee rests for 13 weeks before export. Throughout, samples are roasted and cupped and the details recorded in the FincaLab quality system, so every step from cherry to green coffee is tracked. Why you’ll like it: if you enjoy fruity, jammy coffees with a sweet finish, this natural Mexican is a great choice for filter, AeroPress and even as an espresso. Check out our brew guides to consistently make delicious coffee at home!

Our Christmas Blend is back for 2026: a warm, comforting Christmas coffee made for slow mornings, mince pies and everything in between. This speciality coffee blend brings together three small-scale producing communities in Brazil, Honduras and Mexico. Expect buttery pastry, toasted hazelnut and a bright note of dried cranberries to cut through the sweetness. It’s freshly roasted coffee with a cup that tastes like the season. Three coffees, three communities: Sertãozinho in Brazil, COMSA in Honduras and Nayarit in Mexico. Where it’s from Brazil: Sertãozinho, Minas GeraisYellow Catuai grown by more than 100 smallholders on farms of just 1-2 hectares. Families dry the cherries on patios and shared driveways around the village. Women are at the heart of the community, and the village pools its Fairtrade premiums for projects that benefit everyone. Honduras: Marcala, La PazFrom COMSA, a cooperative founded in 2001 by 61 farmers and now more than 1,600 members. Its regenerative “5 Ms” approach focuses on soil health and farmer education. Washed for sweetness and a clean finish, with over 160,000 trees planted through its agroforestry projects. Mexico: NayaritSourced through Grupo Terruño Nayarita and its producer groups. The cherries are floated, depulped and scrubbed at the Sandia or Rustico wet mills, then dried on patios made from interconnected rooftops and courtyards. The coffee rests for 14 weeks at El Duende dry mill in Compostela before it is graded and blended.