Roaster notes
A natural Brazilian coffee from Guima Estate, one of the early farms certified in regenerative agriculture. Expect an approachable cup with brown sugar sweetness, milk chocolate, and biscuit notes.
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
This natural lot from Brazil is roasted slightly darker to bring out rich sweetness and a smooth cocoa depth. Chocolate digestive, hazelnut, and molasses notes make it a comforting espresso or filter brew.
Rare coffees like this don't come along every day. Grown by Erlan Peralta at 1,900m above sea level, this naturally processed Peruvian lot is packed with delicate florals and vibrant fruit. The cool, shaded and high-altitude conditions on Erlan's farm allow the cherries to mature slowly, building sweetness and complexity. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry.
A natural Ethiopian coffee from the high-altitude Limu Kossa region, roasted to highlight depth as well as fruit. Dark chocolate, black cherry, and roasted hazelnut notes give it a rich, rounded profile.
A Swiss Water decaf blend with the body and sweetness to work across espresso and filter. Chocolate, malt, and gentle spice notes make it smooth and dependable.