Natural Process Coffee Beans

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

A single origin Brazilian coffee from Fazenda Mio with stone fruit flavors balanced by cocoa and subtle nutmeg spice notes.

A 1-star Great Taste award-winning single origin from Brazil with creamy toffee notes, rich dark chocolate, and plum fruit flavors.

A seasonal espresso blend currently built from Brazil, Timor-Leste, and Tanzania components. Banoffee, nutty sweetness, and a rich body make it dense and satisfying, especially with milk.

A naturally low-caffeine Brazilian lot from Daterra, blending Aramosa and Laurina varieties. Nougat, dried cherry, and a smooth body give it sweet depth with a gentler caffeine level.

A natural Yellow Catucai from Mio in Minas Gerais, Brazil, slowly dried to preserve a rich, full-bodied sweetness. Dark chocolate, cherry, and a viscous texture make it a deep, polished Brazilian cup.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A natural Ethiopian lot from Rumudamo in the highland region of Arbegona. Strawberry, grapefruit, and a fresh finish give it the juicy, floral character associated with carefully dried Ethiopian naturals.

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.

A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.

A natural Gesha from Edelweiss Estate in Tanzania, where the variety has been reintroduced by Neel and Kavita Vohora. Hibiscus, blueberry, and a silky finish show floral complexity alongside bright fruit.

A natural Bourbon from Edelweiss Estate, slowly dried after controlled pre-fermentation to build sweetness. Pineapple, lime, and a viscous mouthfeel make it vivid, tropical, and coating.

A natural Ethiopian coffee from Gatta Farm in Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.

An anaerobic natural Indonesian coffee from the Ijen Highlands, produced by Kevin and Kenny Soewondo with blackberry, whiskey, and orange notes.

A collaborative blend with District Coffee, combining naturally processed Brazilian coffees from Flavio Reis and Elisabete Martins for a chocolatey, nutty, fruity cup.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

A natural Red Bourbon from Rwamatamu's Mbare washing station in Rwanda, produced by Rutaganda Gaston and Mukantwaza Laeticia with chocolate, fruit, and nutty notes.

An anaerobic natural coffee from Sirinya in Thailand's Chiang Rai highlands, grown from Bourbon and Caturra at around 1,450 masl. Raspberry, watermelon and honey notes show why this returning lot has become a Climpson favourite.

The Baron Bruno's Pick is a natural Brazilian espresso from Fazenda Inhame in Campos Altos, Minas Gerais. Catuai and Mundo Novo varieties bring dark chocolate, hazelnut and marzipan richness.

The Fields is a natural Ethiopian coffee from Hambella, grown from heirloom varieties at 1,900 to 2,200 masl. Caramel, strawberry and vanilla notes make it a sweet, fruit-led option for espresso or filter.

A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.

A natural Sudan Rume with distinctive herbaceous aromatics, tropical fruit, medium body, and a touch of citrus.

A natural Gesha from Don Senel Micromill in Costa Rica, clean and sweet with pleasant violet aromatics.

A washed SL9, also known locally as Geisha Inca, from Bertha Huaylla Sayllo in Cusco, Peru, grown at 2050m with lemon curd, jasmine, and light honey notes.

A natural Burundi coffee from Bumba Hill and the Long Miles Project, grown around 1900m and showing raspberry, dark chocolate, and hibiscus character.

An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.

A pulped natural Brazilian coffee from Jose Wagner Ribeiro Junqueira and family at Fazenda Serra das Tres Barras, with ripe peach, almond, and nougat notes.

A natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.

An anaerobic natural Ugandan lot from The Coffee Yard in Sironko, produced by Norman Mukuru. Syrupy blackcurrant liqueur and date molasses notes make this a rich, decadent filter coffee.

A tree-dried natural coffee from Daterra in Brazil's Cerrado region, built from Paraiso, Yellow Catuai, and Arara varieties. Expect cacao depth with pomegranate brightness and tropical fruit sweetness.

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness. These coffee beans create a clean cup with a bright body & highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.Great for: cafetiere, espresso, filter, milky coffee. DetailsFree Tracked 48 shipping in the UK when you spend over £30! Please see our FAQs for more information. Place your order before 10.30am, Monday to Friday and it will be sent the same day. No coffee leaves our roastery if it is more than 7 days from the roast date. Coffee ordered for Monday dispatch may be subject to delays depending on weekend ordering patterns and roasted stock levels. We source speciality grade coffee which is fully traceable and ethically sourced. Read more about our ethics. TipsAll our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature. Giving back At Dear Green, we believe in giving back. That is why we contribute to various charities that share our values and ethics. Allowing you and us to make a positive social and environmental impact, with every transaction, all year round. Proud to be B-Corp certified

A natural coffee from the Rotutu community in Timor-Leste, sourced through Karst Organics. Juicy red grape and passionfruit meet dark chocolate and treacle-like sweetness in a rich, syrupy cup.

A natural coffee from Uganda's Rwenzori Mountains, produced by smallholders working with Agri Evolve. Guava and mango lead the profile, with a smooth tropical sweetness through the finish.

A Colombian natural filter roast with a fruit-led profile of forest fruits and sherry, rounded by milk chocolate sweetness.

A natural Rwandan filter roast with red grape and pomegranate fruit character, finished with maple syrup sweetness.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

A natural Indian filter roast with redcurrant and blackberry fruit, finished with marmalade sweetness.

A natural Ethiopian filter roast with blueberry jam fruit, milk chocolate sweetness, and a black tea finish.

A natural Ethiopian filter roast with tangerine and peach sweetness, lifted by a Parma Violet floral note.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

A natural Burundi filter roast with cranberry acidity, apple juice sweetness, and a marmalade finish.

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A natural Mexican filter roast with black grape depth, white rum aromatics, and cocoa sweetness.

Girl Crush is a natural multi-origin espresso from Ana, Cris and Renata of Mio in Brazil alongside Anny Ruth Pimental in El Salvador. Yellow Catucai, Mundo Novo, Yellow Bourbon and Red Bourbon create a sweet, silky and balanced cup.

Strawberry, Jasmine Tea, Watermelon We LOVE Ethiopian coffee at GWGC. This is for you if you like floral, fruity, and delicately sweet notes in your coffee. Great for both filter and espresso. Wubit Bekele is the founder of Ephtah. After working for one of Ethiopia’s largest exporters for many years, she set up Ephtah with the intention of empowering women farmers and breaking down the barriers holding them back. As a Q-Grader, she is obsessed with finding the highest-quality coffee in Ethiopia. She cups every lot that Ephtah buys and exports. Wubit believes in the enormous potential of the Ethiopian coffee sector. She is convinced that by taking a holistic approach, in partnership with clients, the coffee sector can be the main driver of change in Ethiopia.

House Party is a natural Brazilian coffee from Sete Cachoeiras in Minas Gerais, grown by the Brito family. Chocolate, dried fruit and nut notes make it smooth, rich and dependable.

A natural Rwandan coffee from Kilimbi washing station on the shores of Lake Kivu. Chocolate mousse, jammy berry sweetness and a sherry-like finish make this sixth-year partnership lot especially moreish.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A four-bag selection of Horsham's Nova, Workhorse, El Zumo, and Organic blends. It covers chocolatey, caramel-led, and fruitier profiles across coffees roasted to work for espresso or filter.

Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees, look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years, we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.

A 48-hour fermented natural Caturra from Eli Espinoza in Alto Pirias, Cajamarca. Peach, grape, and honeysuckle notes show the sweet, expressive style he has developed through careful natural processing.

A natural Ethiopian coffee from Hambella in Guji, grown at 1,900-2,200 masl. Blueberry, bergamot, and a milk chocolate body give it a jammy, fruit-led profile.

A medium-dark espresso blend of Brazil, Rwanda, and Uganda, designed as Horsham's take on a high-quality Italian-style espresso. Dark chocolate, nutty, and caramel notes make it rich and forgiving to dial in.

A light roast espresso blend built from Rwanda Liza washed coffee and Brazil Mantiqueira pulped natural coffee. Nutty sweetness, caramel, chocolate, and a hint of orange make it bright but dependable.

An extended natural Brazilian coffee from Tropical Bahia, grown with Catuai and Mundo Novo at 1000-1200 masl. A short controlled fermentation during transport helps build pronounced fruit sweetness and a rounded, expressive cup.

A natural Colombia variety from Cafe Granja La Esperanza in Valle del Cauca. Controlled fermentation and dehumidifier drying create a microlot with the clean precision and fruit focus this producer is known for.

A natural community lot from Bette Buna in Guji Megadu, grown at 2000-2200 masl from JARC 74112 and 74158 varieties. Smallholder processing and careful sorting bring a high-altitude Ethiopian cup with clear fruit sweetness and structure.

A Freak & Unique natural anaerobic lot from La Pastora in Tarrazu, Costa Rica, built around Catuai and Caturra. Cinnamon, warm nutmeg, and spiced rum notes make it a striking, spice-heavy cup.

This coffee-only edition of the La Pastora Freak & Unique release keeps the same natural anaerobic Costa Rican profile. Expect big cinnamon, warm spice, and a dash of spiced rum from a cup with real personality.

A natural Red Bourbon from Huye Mountain in southern Rwanda, grown between 1600 and 2300 masl. Slow drying on raised beds for several weeks builds a fruit-forward, expressive cup with high-altitude clarity.

A honey processed Red Bourbon from Mbilima washing station, part of the Dukundekawa Co-operative in north-west Rwanda. Careful sorting, depulping, and covered raised-bed drying create a balanced, expressive coffee shaped by collective production.

An anaerobic natural from Imbalu on Mount Elgon, produced with SL-14 and SL-28 varieties. Black cherry liqueur, dark chocolate, and Basque cheesecake notes give it depth, sweetness, and a distinctive fermented character.

A double-fermented natural Striped Bourbon from Arley Vargas at La Piragua in Huila, Colombia, with black cherry, melon, and cacao notes.

A natural Ethiopian espresso blend from Bench Maji, roasted for a deeper profile of dark chocolate, caramel, and walnut.

A natural Marshel variety from the Chinguel family at La Lucuma in Cajamarca, Peru. Blackberry, white sugar and orange notes give it a bright, sweet profile from a farm known for its own Bourbon mutation.

A classic Brazilian blend from Cerrado with Belgian brown sugar, cocoa, and hazelnut notes, built for a smooth espresso cup.

A fuller-bodied blend of Brazil Bossa Nova and Ethiopia Chelbesa with malted milk chocolate, toasted nuts, and sultana notes.

A natural coffee from Agri Evolve in Uganda's Rwenzori Mountains, grown at 1,700 masl from SL-14 and SL-28. Cantaloupe melon, chamomile, and agave syrup notes make it bright, sweet, and gently floral.

A pulped natural Brazilian coffee with milk chocolate, toasted hazelnut, and gentle tangerine, built for an easy everyday cup.

A natural Burundi coffee from Ryamukona, packed with pink lemonade, guava, and redcurrant sweetness. Juicy and tropical, it shows a fruit-forward side of the origin.

A natural Gesha from Eric Landaverde in El Salvador, made for filter with strawberry and cream character plus a rose wine lift.

A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.

A long-running house blend with a creamy body and notes of milk chocolate, hazelnut, and orange.

A smooth, creamy blend created for Tiled Hall Cafe, pairing chocolate and hazelnut with a gentle orange citrus edge.

A fruity anaerobic natural from Uganda Muki, rich with cherry liqueur, tamarind, cacao nibs, and lively acidity.

A natural coffee from Tian Cai in Yunnan, China, grown on small hillside plots. Dark grape, kumquat-like citrus and soft cacao give Gui Ben a rounded, refined finish.

Low Caf Reserve is a naturally low-caffeine Brazilian coffee developed from two varieties at Daterra. Natural processing gives it sweet fruit, soft florals and berry notes without the full caffeine hit.

An anoxic natural from Shyira, one of Rwanda's highest washing stations. A precise 48-hour fermentation brings pineapple and marzipan notes into a tropical, sweet cup.

A natural Brazilian coffee from four women-led farms in Sul de Minas, grown at 1,000-1,280 masl. Apricot, hazelnut, and milk chocolate notes make it sweet, bold, and comforting.

A naturally processed Gesha with notes of tart raspberry and elderflower, with soft, chocolate-coated raisin sweetness. From regenerative agriculture pioneers, the Ocampo family in Colombia. Released alongside its washed counterpart, Calliandra.

A naturally processed Yellow Catuai from Carmen Lucia Chaves de Brito in Tres Pontas, Sul de Minas. Raisin, hazelnut and milk chocolate notes create a rounded Brazilian espresso transported by sail.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

PRE-ORDER NOW! First roast ships 3rd August The second of our lots from Ecuador this season is a beautiful Sidra from Maputo. This exotic and highly prized variety has its roots in a now closed breeding facility, allegedly linked to Nestlé, located in Pichincha province, the origin of this lot. This meticulously honey processed example is truly special and it shows loads of complexity. We get juicy red fruits like raspberry and pomegranate with delightful floral notes like hibiscus and soft lemongrass undertones. A stunning coffee from an exceptional farm. *Any products ordered with this will be shipped together on 3rd August.

A Nicaraguan decaf from Aldea Coffee cooperative smallholders in Jinotega, sugarcane processed for a sweet, balanced cup suited to espresso or filter.

A natural Yellow Bourbon from Petronio Otavio Borges de Sousa at Fazenda Santa Rosa in Minas Gerais, Brazil, grown with a focus on quality and innovation.

Rich, comforting and effortlessly drinkable, Brazil Sitio Da Torre is everything we love about a classic Brazilian coffee. Roasted to highlight its natural sweetness, it delivers smooth notes of chocolate, roasted hazelnut and ripe plum, creating a beautifully balanced cup with a creamy body and gentle fruit sweetness. Whether you're brewing espresso, cafetière, filter or bean-to-cup, this is a dependable everyday coffee that never feels ordinary. Grown in the renowned Mantiqueira de Minas region of Sul de Minas, this coffee comes from one of Brazil's most respected speciality coffee-producing areas. Mantiqueira de Minas became the first Brazilian coffee region to receive Geographical Indication (GI) status, recognising the unique climate, altitude and terroir that consistently produce exceptional coffees. Home to over 7,800 coffee producers, the region combines traditional farming with an increasing focus on quality, traceability and innovation. This lot comes from Sitio Da Torre, a beautiful fourth-generation family farm owned by Álvaro Antônio Pereira Coli. The Coli family's coffee story began in the 19th century when Antonia Coli emigrated from Italy to Brazil, establishing the farm high in the rolling hills overlooking São Lourenço and Carmo de Minas. Today, Álvaro continues that legacy, investing heavily in both quality and sustainability while constantly experimenting with new processing techniques and coffee varieties for future harvests. The farm is internationally recognised for excellence, having achieved an incredible 29 Cup of Excellence awards, alongside numerous other accolades that reflect decades of dedication to producing outstanding speciality coffee. This particular lot has been processed using the natural process, allowing the coffee cherries to dry intact before milling. Ripe cherries are carefully hand-picked before being dried on a combination of raised beds and traditional concrete patios, helping develop the coffee's rich sweetness, full body and complex fruit character. Once dried, the coffee is dry milled on the farm before undergoing a final sorting and cleaning process at the Cocarive warehouse, also managed by Álvaro, ensuring exceptional consistency and quality in every batch. Roasted for our Classic Range, Brazil Sitio Da Torre is approachable, versatile and satisfying. Its smooth chocolate base, nutty sweetness and subtle plum finish make it an ideal choice for those who enjoy a rich, balanced coffee with plenty of character.

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.

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.

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 decaf version of the Signature blend, combining coffees from Guatemala and Indonesia for depth without the caffeine. Biscuit, cocoa, and toffee notes keep the cup sweet and rounded.

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.

A natural Rwandan coffee with the berry-driven sweetness Red Bank looks for in East African naturals. Expect lively berry acidity, a liqueur-like finish, and a sticky sweetness throughout.

A natural Ethiopian coffee from Bombe in Sidama, grown by smallholders at 1,900-2,400 masl. Indigenous heirloom varieties and slow drying create a concentrated, expressive cup with high-altitude fruit sweetness.

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.

We had the pleasure of meeting Afonso and Jaísa Donizetti through our Futures project in Brazil with Minasul Cooperative. They're lovely, hardworking, and entrepreneurial, even living inside an incomplete house for awhile so they could focus on expanding their farm and planting more varietals. We're honoured to support their work by buying this most recent lot. This coffee provides a deliciously comforting cup with notes of milk chocolate, hazelnut, and sweet apple. Best sipped while appreciating the rewards of perseverance and the joys of working toward a better life. The history of the Donizetti farm began with Afonso's father, Jaci, also a farmer. Afonso fell in love with farming at an early age and was encouraged by Jaci to set up his own farm as soon as possible. It started as a small property with just 145 coffee trees, producing only four bags of coffee. Over the years, Afonso invested in new land and improved the quality of his production, reaping the rewards of his hard work and dedication. In 2001, he became a Minasul cooperative member. Today, Afonso works side by side with his wife, Jaísa, continuing the legacy started by his father. Together, they dream of passing on this tradition to their children, hoping that the passion for agriculture lives on in their family for many generations to come. Elevation: 850 Meters above Sea LevelVarietal: Yellow CatuaiCup score: 83Price paid per kg: £6.96Process: Fully natural, cherries are sorted, then dried on patios

A natural Brazilian coffee from Isabela Lima Reis, a regional competition podium lot. Cherry and tropical fruit meet chocolatey depth in a juicy, sweet cup.

Welton is one of the farmers from our Futures project in Brazil with Minasul Cooperative (pictured above in the excellent hat). He’s a family man who is very proud of his farm. His life is dedicated to growing superb, consistent coffee and then processing it himself on his land. This lot is the perfect example of the lovely chocolately naturals that Welton is known for. It's got a smooth, comforting groundedness with notes of hazelnut and cocoa, plus a hint of sweet damson plum. Great as espresso with milk, but also tasty on its own if you prefer an elevated yet 'classic' profile. Here's a bit more about Welton and his farm from Minasul: The farm's history began in 1940, when Tião, Welton's grandfather, decided to cultivate a parcel of land in Minas Gerais with care and dedication. Welton grew up admiring his grandfather's legacy and decided to continue the work. In 2009, in search of new opportunities, he joined Minasul. This decision was a milestone in the farm's trajectory, allowing it to evolve financially and invest in more modern technologies and practices. With this new perspective, he diversified the plantations and improved productivity, always honoring Tião's learning. To process this coffee, cherries were carefully sorted and then dried on patios. Elevation: 850 Meters Above Sea LevelVarietal: Mundo Novo, Yellow CatuaiCup score: 83Price paid per kg: £7.25Process: Fully natural

A natural Pink Bourbon from Edinson Argote and Angela Rojas in Huila, Colombia. Cherry juice, honeysuckle, and rose notes make it juicy, floral, and intensely sweet.

A natural coffee from Aquiares Estate in Costa Rica, bringing strawberry milkshake and tayberry sweetness. Creamy, juicy, and balanced, it is a bright fruit-led expression of the farm.

A juicy natural-process blend from Ethiopia and Costa Rica, combining fruit-forward sweetness with a creamy profile reminiscent of melted Neapolitan ice cream.

A natural Ethiopian coffee from Bette Buna, fermented with a salt solution that encouraged a lacto-style profile. Strawberry yoghurt texture, sweet violet, and lemon notes make it creamy, floral, and candy-like.

A natural Ethiopian coffee from Bette Buna processed with red wine yeast inoculation. It is juicy and boozy in the right measure, with strawberry and mango supporting a fruit-forward wine-like profile.

An anaerobic natural Ethiopian coffee from Bette Buna, named for farm and nursery manager Mersha Syoum. Coffee blossom, coffee cherry, and sweet-tart strawberry notes make it vivid, floral, and fruit-driven.

A natural Costa Rican coffee from Aquiares Estate, selected for summer brewing. Sugar and strawberry juice notes make it clean, juicy, and especially refreshing over ice.

A fermented natural from Ephtah Lalesa in Ethiopia, built from local landraces. Five-day barrel fermentation brings blueberry and peach notes to a sweet, fruit-forward filter cup.

A natural Ethiopian selection from Buku Hambela in Guji, built around 74110, 74112 and 74158 varieties. Expect grape candy and orange blossom aromatics with peachy sweetness, juicy texture and bright acidity.

A seasonal Colombian espresso from the Cata Project in Huila, produced by Jhoan Vergara, Henry Bonilla, Franky Hoyos and Lino Rodriguez. This advanced natural Chiroso brings coconut and Ferrero Rocher notes with maraschino-like fruit and a rich, coating finish.

A rare Ombligon lot from El Diviso in Huila, Colombia, produced by Nestor Lasso using an advanced natural process. Guava and pink macaron lead a vivid, confectionery profile with strawberry sweetness and layered acidity.

Sozoranga, Ecuador – Multi-Stage Natural Typica Mejorado A rare masterpiece of Ecuadorian Typica Mejorado, meticulously crafted by our dear friend Fabricio Coronel using an exclusive cold fermentation and multi-stage drying process developed especially for Sweven. What to expect in the cup Concord grape, melon, vanilla custard. Sweet and refined, with vibrant tartaric acidity, a creamy, velvety mouthfeel, and elegant pastry-like aromatics.

Caranavi, Bolivia – Coco Natural Geisha Apex An exceptional, competition-level Bolivian Geisha from the Apex collection, cultivated and processed by the Rodriguez family using their innovative Coco Natural drying process. What to expect in the cup White peach, bergamot, jasmine. Sweet, elegantly creamy and complex, with layered stone-fruit acidity, delicate floral-citrus character, and a lingering jasmine finish.

Huila, Colombia – Anaerobic Submerged Natural Wush Wush An outstanding expression of the rare Wush Wush variety, produced on the World Barista Championship–winning farm of our dear friend, Jonathan Gasca. What to expect in the cup Blackcurrant, rambutan, violet. Rich and intensely sweet, with juicy-ripe berry acidity, refreshing tropical character, and elegant floral cassis aroma.

A very light natural Pacamara from Finca La Alqueria in Panama, grown at 1460 MASL and suited to espresso or filter with blueberry, poached pear, and pomelo notes.

An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.

A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.

A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.

A natural Geisha from Jose Ludena in Peru, grown at 1650 MASL with plum jelly, grape, and fig notes.

An extremely light Sublime Natural Biomaster Mosto Geisha from Nestor Lasso in Colombia, with lemon sherbert, jelly babies, and blackcurrant notes.

An extremely light natural Geisha from Simon Brown and Merlith Cruz in Peru, with dried apricots, florals, and lychee liqueur.

A light natural Heirloom lot from Simon Brown and Merlith Cruz in Peru, grown at 1800 MASL with blackcurrant, peach, and Palma Violets.

Mill - Thungari Origin - Kenya Process - Natural Varietal - SL28, SL34, Batian Altitude - 1500-2100 MASL Flavour Notes - Fruit Punch, Summer Fruits, Juicy Best for: Filter + Modern Espresso roast level: Light Farm This lot comes from the Thunguri Wetmill (or factory) which works with over 1100 smallholder farmers as part of Kibirigwi Farmers’ Cooperative Society. The mill sits near the border of Nyeri County and Kirinyaga County, on the South Western slopes of Mount Kenya and receives coffee from nearby farmers who pick their coffee and deliver it to the factory on the same day. Processing Kenya has built its global reputation on washed coffees, a processing method prized for producing the country's signature crisp acidity, clarity, and expressive fruit character. Because of this long-standing tradition, natural processing has remained largely on the fringes of the specialty coffee industry. Historically, naturally processed coffees were more commonly associated with lower-grade "Mbuni" lots than with premium quality. That perception is beginning to change. A small but growing number of producers and washing stations are investing in carefully managed natural processing, demonstrating that Kenya's exceptional coffee varieties can thrive beyond the washed profile. Coffees like Thunguri are among these rare successes, offering a distinctive expression that pairs Kenya's vibrant, structured character with the lush sweetness, ripe fruit intensity, and confectionery notes that natural processing is known for.

A very light natural Geisha from Wilder Lazo in Colombia, grown between 1470 and 2100 MASL with blueberry, golden kiwi, and floral notes.

A natural Red Bourbon from Runinya, Burundi, with Lambrusco, honey walnut, and Pink Lady apple notes.

An anaerobic natural Caturra from Tolima, Colombia, with pineapple, red grape, and rum notes.

A pulped natural Brazilian coffee from Daterra Estate with cacao, honey, and hazelnut notes, roasted for a smooth everyday cup.

A natural Red Bourbon from Mbare, Rwanda, with walnut, apple crumble, and molasses notes.

Yallah's House Espresso is a natural Catuai from Adolfo Ferreira at Pico Mirante in Brazil. Almond, tangerine and milk chocolate notes make it sweet, rounded and easy to dial in.

For such a small country Burundi produces some of the most consistently delicious coffees of the year, with a distinct fruit-driven profile and a pointed, moreish acidity. This natural lot for our subscribers showcases the quintessential Burundian profile perfectly, with a lush red currant acidity and intense dark fruits.

A natural Papayo from Ancelmo Chinchilla at La Primavera in Colombia. Tropical fruit, rose, and dark chocolate notes make it expressive, floral, and boozy-sweet.