Honey Process Coffee Beans

Oscar and Francisca Chacón inherited this family farm from their grandparents and is currently run by 6 brothers and sisters and their mother. This couple is one of the first coffee growing families in Costa Rica to produce Honey and Natural Process specialty coffee, following an earthquake in 2008, wide-spread electricity/water shortages lead them to take inspiration from African processes - building raised beds for drying, which led to new ways of processing their coffee. Through experimentation, these innovative processing led to the well-sought-after honey lots that Costa Rica is renowned for.

Honey processed Red Bourbon variety lot produced by the team at Kilimbi washing station, run by Muraho Trading Company, based on the shore of Lake Kivu in Nymasheke region. Jammy body, caramel & baked apple Great for espresso machines, mocha pots (stove-tops), Aeropress & cafetière. Delicious on its own and with milk.

Honey processed microlot of Caturra variety produced by the ACC Association based in Piendamó town, Colombia’s Cauca region. Jammy, stewed apricot, cherry & brown sugar Great for filter coffee brewing using V60 and other drip filter methods, Aeropress, Clever Dripper and cafetière. Best enjoyed black.

“Black honey” processed lot of local landrace varieties produced at Lalesa processing site owned and run by the Ephtah coffee exporters team. Cherries are first left to oxidise for one day before being de-pulped and then dried on raised beds for 25 days. Jammy body, violet florals, blueberries & nectarines Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own.

A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

A Brazilian honey processed omni roast built for espresso or filter, with a smooth profile of milk chocolate, nougat, and hazelnut.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

Costa Rica: Arbar - El Manantial, Villa Sarchi, Honey A zing of lemon and white sugar softens into sweet Cantaloupe melon on the finish. As it cools, there are hints of orange and white grape too, for a sweet, bright and clean cup. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: El Manantial Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Villa Sarchi Process: Honey Cupping Scores Cupping Notes: Lemon, Melon, White Grape Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.

Costa Rica: Arbar - La Isla Crisp green fruit flavours begin with lime marmalade before white grape cuts through and a gentle gooseberry on the aftertaste wraps things up with a crisp but sweet finish. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey Process Caturra and Catuai blend. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots such as Tarrazú, but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turned out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees, who at that point didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi, Caturra, Catuai, Geisha, Kenya, and other experimental lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other trial plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farms, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: La Isla Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Caturra & Catuai Process: Honey Cupping Scores Cupping Notes: Lime Marmalade, White Grape, Gooseberry Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 6.5/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 87.5/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium - Keep this nice and steady and aim for midway through development, keeping the coffee’s flavours crisp, clean, and bright.

Costa Rica: Arbar, San Roque Kenya, Honey Bright and crisp from the first sip, there's a lively zing of lemon and lime balanced by a delicate white sugar sweetness. As the coffee cools, the citrus softens and a gentle apricot note begins to emerge on the finish. Clean, refreshing and beautifully elegant throughout. A familiar face from a familiar family If you’ve been drinking with us for a while, the Arrieta Barboza family will need no introduction. We’ve been buying from their Arbar micromill in Lourdes de Naranjo, in Costa Rica’s Western Valley, since 2013, and their Kenya lots have become some of the coffees we look forward to most each year. We’ve had their Kenya as a honey and as a natural before, and San Roque Kenya from Allan Oviedo’s Don Joel micromill too. This year’s honey lot is the cleanest and sweetest version we’ve had from Arbar, scoring higher on both counts than the last. We've also got a naturally processed version still to release too, how exciting! We don’t often lean in one set direction when it comes to brewing methods, but for this coffee we wanted to make an exception. We think it’s at its best as a filter. The San Roque Kenya, grown at 1,600 metres in the Western Valley, brings the lemon and lime. The slow, closely watched honey process at Arbar brings the white sugar sweetness. Brewed as a filter, it’s reminiscent of sugar-coated lemon and lime fruit jellies, with apricot joining the citrus as it cools. If you're an espresso brewer, don't let this put you off - it makes a delicious fruit-forward espresso too! With the lemon and lime giving it plenty of citric pop and the white sugar pulling it towards candied lemons and limes. The Arrieta Barboza family The name ARBAR is a blend of Carlos ARrieta and Maria BARboza, the couple at the heart of the operation. Their family home sits in the middle of El Manantial, the largest of their five farms, with the drying beds, depulper and nursery laid out around the house. The other four farms, El Oasis, La Casa, La Isla and Don Pedro, each have their own microclimate and varietal focus, and all of their coffee comes back to the same small mill to be processed. It wasn’t always this way. For years Carlos sent his cherries to a local cooperative and never met a buyer. That changed in 2013, when a sample labelled simply “Carlos Arrieta” turned up on the cupping table at the offices of our exporting partners, Exclusive Coffees, and stood out immediately. A year later the family were processing their own coffee, and we’ve been buying from them ever since. Our Green Buyer Roland first visited in 2015, the year he sat on the Costa Rica Cup of Excellence jury. He didn’t speak Spanish yet, and Carlos and Maria don’t speak English, but before any introductions had been made Carlos gave him an enormous hug and told him he was one of them now, and that this was his home. That’s pretty much how it’s been ever since. It’s very much a family effort. Maria leads much of the processing and roasts coffee for the local market on a small roaster at the back of the house, a skill she learned as a child roasting beans over a fire with her dad. Carlos splits his time between the farms and the mill. Their son Nacho has developed a real interest in cupping and quality control, while Esteban works for Exclusive Coffees and has recently bought a plot of land of his own, right next door to El Oasis. Seeing the next generation choose coffee as a career is about the best sign there is that a relationship is working. Why Kenya, and why here When you’re selling cherries into a cooperative, it makes sense to grow safe varieties like Caturra, Catuai and Villa Sarchi: resilient, productive and reliably good in the cup. Once the family began selling directly to us at prices that reflected their quality, they had room to take a few risks. One of those was small plantings of more unusual varieties, including Geisha and Kenya. That gamble has paid off. Their La Casa farm is now planted mainly with Geisha and Kenya, two varieties that need more looking after than Caturra or Catuai but thrive in its particular conditions, and Kenya also grows on La Isla alongside Villa Sarchi, Geisha and Ethiopia. The family farm mostly organically, though they aren’t certified. Fruit trees are planted among the coffee for shade, soil health and food for the family, and there are sheep, goats, chickens and fish on the land too. It’s as close to self-sufficient as a coffee farm gets. The San Roque Kenya varietal Kenya (sometimes written Kenia, or even Quenya, in Spanish) has a slightly mysterious backstory. In Costa Rica, the name San Roque Kenya, or SR Kenya, is used for all of the country’s Kenya coffee. The San Roque part most likely refers to where the original seedlings came from, though the trail goes cold quickly. Our best guess is that it descends from SL28, or possibly SL34, the Kenyan varieties behind the juicy acidity, citrus and blackcurrant of the best Kenyan coffees. What’s much less mysterious is how it performs. It’s harder work and less productive than Caturra or Catuai, though far less fussy than Geisha, and it seems very happy at the medium altitudes of the Western Valley. Lots from the region have placed among the top spots in competition over the last few years. Allan Oviedo’s honey-processed San Roque Kenya, which we bought last season, placed third in the Traditional Semi-Washed, Honey and Natural category at the 2024 Costa Rica Cup of Excellence. The two lots above it were both Geishas, and it finished just over half a point behind second. Across all the San Roque Kenya lots we’ve tasted from different Western Valley farms, one thing crops up almost every time: a crisp, zingy lime. It’s there again here, joined this year by lemon, and it’s the backbone of the cup. Honey processing at Arbar Honey processing sits between washed and natural. The cherries are depulped to remove the skin, but some or all of the sticky mucilage is left clinging to the bean as it dries slowly on raised beds. That mucilage brings extra sweetness and body to the cup, while the removal of the skin keeps things cleaner and brighter than a natural. It also uses far less water than fully washed processing, which matters in this part of Costa Rica, where water is scarce. The trade-off is that it needs constant attention to avoid over-fermentation, with the coffee turned regularly on the beds as it dries. Maria and Carlos handle it all themselves, a few steps from their kitchen. Traceability Country: Costa Rica Region: Western Valley Area: Lourdes de Naranjo Producer: The Arrieta Barboza family Micromill: Arbar Elevation: 1,600 m.a.s.l. Varietal: San Roque Kenya Process: Honey Cupping Scores Cupping notes: Lemon and lime, white sugar, apricot. Cup of Excellence Cupping Scores Clean cup: 7/8 Sweetness: 7/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 6/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 87.5/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium - keep this nice and steady and you're looking for mid-way through the gap, keeping the coffees flavours crisp, clean and bright.

Costa Rica: Don Joel - Finca Carmela This cup opens with silky, sweet wine gums and the zingy lift of lime and raspberries. Juicy black grapes come in on the finish of this well-rounded and fruity coffee. We were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela. Finca Carmela: The Details Allan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry. This coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28. Microclimates Are Key Despite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other. Even small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality. To learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: Allan Oviedo & Family Producer Story. Finca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you. Traceability Country: Costa Rica Region: Western Valley Province: Alajuela Canton: San Luis de Grecia Farm: Finca Carmela Micromill: Don Joel Producer: Allan Oviedo Elevation: 1,600 m.a.s.l. Processing method: Honey Varietal: Villa Sarchi Cupping Scores Cupping notes: Wine gums, lime, raspberry, black grape. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Total: 87.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting Information Medium - through first crack and keeping it steady before you drop midway into the gap. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like. .coffee-product-description { font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif; line-height: 1.6; color: #333; max-width: 800px; } .coffee-product-description h2 { font-size: 1.8em; margin-bottom: 0.5em; color: #2c1810; } .coffee-product-description h3 { font-size: 1.4em; margin-top: 1.5em; margin-bottom: 0.75em; color: #2c1810; } .coffee-product-description h4 { font-size: 1.2em; margin-top: 1.25em; margin-bottom: 0.5em; color: #4a3326; } .coffee-product-description p { margin-bottom: 1em; } .tasting-notes { background-color: #f9f6f2; padding: 1.25em; border-radius: 4px; margin-bottom: 1.5em; } .tasting-notes p:last-child { margin-bottom: 0; } .coffee-product-description hr { border: none; border-top: 1px solid #e0d5c7; margin: 2em 0; } .traceability-list, .cupping-scores { list-style: none; padding-left: 0; } .traceability-list li, .cupping-scores li { padding: 0.4em 0; border-bottom: 1px solid #f0ebe5; } .traceability-list li:last-child, .cupping-scores li:last-child { border-bottom: none; }

Costa Rica: Don Mayo Micromill - La Ladera, Catuai, Honey This dessert in a cup begins with soft, cooked down peach before finishing with a sprinkle of brown sugar. On the aftertaste is a delicate strawberry edge, rounding out this well balanced, all day coffee. Our relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. Tarrazú - Iconic For Costa Rican Coffee The Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop. On The Farm La Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. The farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. La Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. At The Mill After harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. The mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. Environmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production. Traceability Country: Costa Rica Zone: Los Santos Province: San José Canton: Leon Cortes Farm: La Ladera Micromill: Don Mayo Producer: Pablo Bonilla Variety: Catuai Process: Honey Elevation: 1,850-1,900 m.a.s.l. Cupping Scores Tasting notes: Peach, brown sugar, strawberry. Cup of Excellence Cupping Scores Clean Cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6.5 Balance: (1-8): 6.5 Overall: (1-8): 6 Correction: (+36): +36 Total (max 100): 86 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium - Through the gap and don't let this go too far towards second, let the simple sweetness shine.

Costa Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey A gentle peach sweetness on the first sip slips seamlessly into marzipan. Sultanas and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for. The Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees. A Family-Run Micromill in the Mountains of Tarrazú Sitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles. The name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. Women in Coffee: Johana & Joyce Calderón The mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. The family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. New Developments At Granitos Roland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. At the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. Joyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently. They've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell. Honey Processing We always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy. For the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. Traceability Country: Costa Rica Region: Tarrazú Province: San José Town: Santa María de Dota Mill: Micro-Beneficio Granitos de Altura del Ortiz Producers: Calderón Family Farm: Ortiz 1800 Growing altitude: 1,800 m.a.s.l. Soil type: Loamy Average annual rainfall: 2,050mm Plant age: Around 10 years Harvest months: January to February Variety: Catuai Processing method: Yellow honey Export partner: Exclusive Coffees Relationship since: 2022 Cupping scores Cupping notes: Peach, marzipan, sultana. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 86.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting information Medium - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

REGION : Terrazú ALTITUDE : 1,700 MASL VARIETAL : Catuai, Caturra PROCESS : Honey FLAVOUR NOTES : Prune, Green Apple, Cola Finca and Beneficiadora Santa Elena is a 46ha farm situated on the slopes of the Caraigres mountain in the Los Santos Region, also known as Tarrazu. This washed microlot is grown at 1,650masl and includes both Caturra and Catuai varieties. Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee. Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

SLIP ON THE SLIDES AND SHADES TO SUCK IN THE VANILLA RAYS. HOP IN A COUPE OF CAMPARI, AND CHILL ON A JUICY WEDGE OF ORANGE FOR THE ULTIMATE TANGERINE DREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : San AdolfoREGION: Elias, South HuilaALTITUDE: 1750 MASLVARIETAL: CaturraPROCESS: Honey, Orange Infused Fermentation Located in the Elias region of South Huila, Jesús Barrera and Ruth Pascuas are small farmers working at altitudes of around 1750 MASL on their San Adolfo farm. Known for its high altitude and fertile soils, the Huila region is home to a number of outstanding coffee growers. Coffee farmers are attracted to the region due to the higher levels of soluble solids found in the coffee beans as a result of the region’s soil characteristics. In recent years San Adolfo has worked hard to improve its fermentation and drying processes in order to increase cup quality and consistency, leading to diverse and experimental lots such as this. The exceptional lot has been produced using a combination of anaerobic fermentation and honey processing. The coffee cherries are placed in fermentation tanks where CO2, wine yeast and fresh orange are added. After 72 hours, the cherries are then de-pulped without washing and put on drying beds until they reach the ideal humidity level. Following the drying process, some sticky mucilage reminiscent of honey remains on the outside of the bean. This can then be physically removed during milling rather than having to be washed off, thereby preserving some of the flavour notes that might otherwise be lost through a traditional washing process. The resultant cup has an intensity of orange zest, with smooth notes of vanilla and passion fruit, binding it into a cocktail you mimos’t try!

TAKE A STROLL THROUGH THE LAND OF JASMINE, SLIP ON YOUR BRIGHT YELLOW JELLY-WELLIES COS IT’S GONNA RAIN RHUBARB AND CUSTARD–THE BEST WEATHER TO WRAP YOUR TONGUE AROUND A TOWER OF STRAWBERRY ICE CREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : Jardines del EdénREGION:Pijao, QuindíoALTITUDE: 1850 MASLVARIETAL: CastilloPROCESS: Honey, Strawberry Infused Fermentation The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén recently and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. The lot we have for this edition of Freak & Unique was processed using a combination of honey and anaerobic fermentation. Kicking off with a 72 hour anaerobic fermentation, CO2, wine yeast and strawberries are added to the tanks holding the coffee. The cherries are then de-pulped without washing and placed in drying beds where the temperature is kept below 35°C until they reach the ideal humidity level. Some of the sticky golden fruit remains on the coffee bean, reminiscent of honey, which is where the process gets its name. The unusual and distinct combination of flavour notes transports you to a hazy summer’s day, with fields of floral jasmine, highs of coriander seeds, a dollop of strawberry ice cream and rhubarb custard candy.

ELEVATE AS HIGH AS CANDY FLOSS MOUNTAIN WHERE THE SWEET HIBISCUS MOON SETS THE SCENE FOR THE PEACHIEST PEACH ICED TEA Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM: Jardines Del EdenREGION: Pijao, QuindioALTITUDE: 1700-1900 MASLVARIETAL: Pink BourbonPROCESS: Honey Wine Yeast & Peach This beautiful lot for Freak & Unique X is a Honey Wine Yeast and Peach Infused Pink Bourbon. This coffee was grown by Felipe Arcila at the farm Jardines Del Edén. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila. The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén in Pijao in recent years and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

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.

Producer Numerous female coffee producers from Kecho Anderacha Farm/Mill Telila Washing Station Location Kecho Anderacha, Gera district Altitude 2,000 masl Process Honey Cultivar Ethiopian Heirloom Harvest Late 2025 Expect notes of Lemon, Apricot, Honeycomb In the hills around Agaro, in Ethiopia's Jimma zone, a group of female coffee producers tend smallholdings often no bigger than an English garden. Their cherries travel a short distance to the Telila washing station at Kecho Anderacha, run by Mike Mamo of Addis Exporters. Here, this honey-processed lot is pulped, fermented overnight, and dried on raised tables for around eighteen days. Leaving a little of the cherry's mucilage on the bean builds a rounder body and a deeper sweetness than a fully washed Ethiopian usually offers, while keeping the bright fruit character intact. The cup is layered and sweet: ripe apricot, lemon, a honeycomb finish.

If you've ever wondered why people get so excited about Ethiopian coffee, start here. Bright, floral and packed with fizzy peach sweetness, it's the sort of coffee that makes you stop after the first sip just to work out what you're tasting. A brilliant introduction to just how expressive great coffee can be.

An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.