Roaster notes
Circles comes from Fazenda Trapia in the Mantiqueira de Minas region, where Yellow Bourbon is naturally processed at around 1,200 masl. It is a steady, approachable coffee shaped by mountain-grown sweetness and careful farm work.
£4.40/100g
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Selected by roaster, origin, process and brew method so the next bag stays relevant.
The Siko Washing Station was founded in 2017, and sits at 2100-2250 masl in the Siko village of Uraga, Guji. Around 500 neighbouring producers contributed to this lot, with farms ranging from just 0.5 to 2 hectares. The fertile red soils and consistent sunlight found at these high altitudes, combined with the farmers’ skill and expertise, create exceptional conditions for growing coffee. The Guji region is celebrated worldwide for its high-scoring, characterful cup profiles, often defined by expressive fruit and delicate floral notes.
A washed Kenyan coffee from Kaganda Factory in Murang'a, grown at 1,800 masl from SL28, SL34, Ruiru 11, and Batian. Smallholder production and careful sorting shape a clean, structured cup.
Francisco Morales is the proud owner of La Esperanza farm in Cipresales, which he and his wife established over 40 years ago. Thanks to decades of hard work and dedication, La Esperanza - ‘The Hope’ - now supports their family and many local employees, producing around 17 tonnes of coffee annually. We are thrilled to have Francisco’s coffee back in the roastery this season.
The Aquiares Estate sits on the fertile slopes of the Turrialba Volcano, where coffee has been cultivated for more than a century. Translating from the indigenous Huetar language as ‘land between rivers’, the estate spans 600 acres, and is home to a thriving community of workers and their families. Diego Robelo is at the helm, leading with innovation and passion, following in his father Alfonso’s footsteps. Aquiares is carbon neutral, renowned for regenerative agriculture, and at the forefront of new varietal cultivation.