Washed Process Coffee Beans

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

A bestselling blend featuring rich chocolate notes complemented by forest fruits and dried orange flavors.

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A washed Peruvian coffee from San Ignacio with pistachio, brown sugar, and shortbread notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A balanced blend featuring sweet raspberry candy notes with orange rind complexity and a smooth milk chocolate finish.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A 3-star Great Taste award-winning blend with complex flavors of red grapes, caramel, and milk chocolate.

A semi-washed Catucai from Jamilson Cezati at Sitio Balanca in Montanhas Do Espirito Santo. Honey, milk chocolate, and a syrupy body show a softer, balanced side of Brazilian coffee.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

A semi-washed Colombian lot from Oscar Hernandez at Finca Los Nogales, developed with Cata Export. Forest fruits, cacao nibs, and a syrupy texture come from layered oxidation and anaerobic fermentation stages.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Bourbon from Sopade smallholders in South Kivu, selected through the Best of Congo auction. Maple syrup, cranberry, and a dense body bring extra sweetness and weight to a clean washed profile.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.

A semi-washed Bourbon from Edelweiss Estate, processed with extended high-temperature fermentation before pulping. Nectarine, pecan, and a smooth body give it stone-fruit sweetness with a gentle nutty edge.

A washed Rwandan lot from Kilimbi washing station in Nyamasheke, made from tiny beans sorted for density and showing plum, brown sugar, and baked apple character.

A washed Colombian Gesha from Hervey and Rocio Cuellar, shaped by double anaerobic fermentation and offering jasmine, peach tea, and pear notes.

A washed coffee from the Kilimbi washing station on Lake Kivu, where smallholder farmers deliver cherries by boat for a cup with orange, chocolate, and caramel notes.

A washed coffee from the Virunga region of North Kivu in the Democratic Republic of the Congo. Black tea and vanilla notes sit over a fruity, full-bodied cup from a region whose specialty coffee production is steadily returning.

A washed Peruvian coffee from the remote village of Lauca in Masma, Junin, grown by Samuel Munoz and Raul Ames with cacao, blackcurrant yoghurt, and Parma violet character.

A washed Guatemalan coffee from Maria Ramirez Vargas at Tzun-Witz in Huehuetenango, bringing red berry, floral, and nectarine notes.

A washed Mexican coffee from Maricela Esperon in Oaxaca, carrying caramel, dark fruit, and white wine notes from a producer known for pushing beyond local processing norms.

A washed Pink Bourbon blend from Huila, Colombia, assembled by Minga Coffee to represent the variety through clean, traditional processing. Dragon fruit, marzipan and floral notes make it bright, sweet and expressive.

A washed Rwandan top lot from the Abatraninkunga ba Sholi cooperative, selected through Caravan's annual producer competition for a cola, strawberry, and plum profile.

A washed Ethiopian coffee from smallholders delivering to Buture Washing Station in Jimma, grown around 1,900-2,200 masl. Chocolate, nutty fruit, and a bright, juicy profile reflect the cooperative's high-altitude lots.

A washed Bourbon from smallholder producers in Kayanza, Burundi, processed at Gakenke Washing Station for a bright, juicy profile with chocolatey and nutty-fruity depth.

A washed Colombian reserve lot from small producers in Huila, grown at 1500-2100 masl and selected through Cofinet for a bright, chocolatey, fruit-driven cup.

A washed Tabi from Jairo Arcila's Santa Monica farm in Quindio, Colombia, grown at 1500 masl with a structured and fruit-forward profile.

A washed Java variety from five producers in Jinotega, Nicaragua, grown under diverse shade trees for chocolate, fruit, and nutty balance.

A washed Salvadoran lot from around 25 smallholder producers in Chalatenango. Traditional varieties grown at 1,200-1,800 masl bring a balanced cup with chocolatey sweetness and bright fruit.

A washed Red Bourbon from smallholder producers around Migoti Hill in Burundi's Bujumbura province, grown near 2000 masl with a clean, sweet profile.

A washed Red Bourbon from the Rambagira Kawa Women's Group at Mbilima washing station in Rwanda, grown at high elevation with a juicy, chocolatey profile.

Broadway Blend brings together coffees from Brazil and Peru for Climpson's seasonal flat-white favourite. Caramel, vanilla and pecan notes give this washed espresso a polished, everyday sweetness.

A Rwandan single origin from Ruli, selected for its clean cup profile and the bright, structured qualities the origin is known for.

A Tanzanian single origin from Ngila Estate in Karatu, offering a bright, balanced cup with a velvety texture that shines as filter.

The Estate is a washed Ethiopian espresso from Fero, grown from mixed heirloom varieties between 1,800 and 2,000 masl. Milk chocolate, orange and toffee notes give it the smooth jaffa-cake character Climpson look for in milk.

A washed Gesha from Hacienda La Esmeralda's Canas Verdes farm in Panama, showcasing floral clarity and the refined sweetness this producer is known for.

A washed Typica Mejorado from Finca Soledad in Ecuador's Intag Valley, grown under dense canopy and biodynamic practices for a clean, expressive cup.

A 2022 Caturra Gesha hybrid from CGLE Potosi farm in Ecuador, given controlled fermentation and a fully washed finish for a layered, full-flavoured cup.

A Typica Mejorado from Pepe Jijon at Finca La Soledad in Ecuador, using the Tyoxi method to add depth and sweetness while keeping a clean washed structure.

A washed SL-09 from Tres Cedros in Peru, combining layered sweet fruit with complex floral aromatics and the elegance of this rare varietal.

A limited release blend of Ethiopian Gesha and Yemeni Jaadi, chosen for aromatic clarity, winey depth, and a shared connection to coffee history.

A three-coffee set featuring Becerra Washed Marshel from Peru, Riara Estate Washed from Kenya, and Guadalupe Zaju Washed from Mexico.

A four-coffee set pairing Super Madre Natural Gesha from Costa Rica with Becerra Washed Marshel, Riara Estate Washed, and Guadalupe Zaju Washed.

A Colombian decaf produced by Condor in the San Agustin area, offering brown sugar sweetness, soft citrus acidity, and a medium body.

A washed Kenyan coffee from Riara Estate with mixed currant aromatics, stewed fruit sweetness, citrus acidity, and a tea-like finish.

A washed Mexican mixed lot from Guadalupe Zaju, balancing bright green fruit acidity with nutty, jam-like sweetness.

A washed Marshel from Becerra in Peru, balancing acidity and sweetness with elegant yellow and green fruit notes.

A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.

A seasonal espresso blend of Colombia, Zambia, and Kenya components, bringing complex fruit character, floral aromatics, good acidity, and a sweet syrupy body.

A washed Typica from Gabino Apaza Veronica in Umapata, Cusco, grown at 2300m and slow shade dried for yellow plum and creamy toffee notes.

A Kenyan EA decaf from Kericho county producers and Lot 20 Coffee, grown around 1800m with sticky fig, blackcurrant, and amaretto sweetness.

This coffee comes to us from a project born out of a meeting between coffee friends on one of Lucia Solis's fermentation camps. Mike, then of Red Bank Coffee, was on the camp in Kenya at along with Eustache from Muraho trading company based in Rwanda. We'd visited Muraho back in 2023 with importer Raw Material Coffee and Eustache was manager for a number of Muraho's processing stations including Kilimbi. During the camp Mike and Eustache hatched a plan to use the fermentation techniques they were learning during the camp to process a small lot of coffee at Kilimbi and bring it to the UK. Lucky for us there was a little extra to Red Bank's requirements and we were able to get hold of a few sacks. All cherry is hand sorted before a pre-pulp float, where under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters, and then pulped. The next step is the magic applied by Eustache and Mike based on their FTC experience. Lactobacillus var. plantarum (bacteria) and Pichia kluyveri (yeast) were then introduced and mixed with the coffee. The lot was fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.

A washed Colombian regional blend from farms around Oporapa in Huila. Creamy body, caramel sweetness, and gentle mandarin-like acidity make it a classic, balanced cup.

A Colombian sugarcane EA decaf from the IMH women's producer group in Risaralda, bringing fig, panela, and macadamia notes.

A washed Colombian community lot from Villa Maria in Caldas, part of Raw Material's long-running project for stable prices and quality, with red plum and milk chocolate notes.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.

Curve's seasonal community espresso is a washed Peruvian lot from growers around La Coipa village in Cajamarca, sourced through Finca Churupampa. It is creamy and approachable, with milk chocolate and red grape sweetness for espresso or filter-style brewing.

A washed Caturra and Catuai lot from Catarina Ramirez at Yinta Witz in Huehuetenango, Guatemala. Creamy body, stewed rhubarb and honey notes make it a sweet feature espresso that also works well with milk.

A special washed Ugandan preparation from The Coffee Gardens, where coffee pulp is added back during fermentation before washing and drying. The result is silky and sweet, with golden syrup and pomegranate notes.

A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.

A washed Ugandan filter lot from The Coffee Gardens in Sironko District, made from SL28, SL14 and Nyasaland varieties. Brown sugar and pear notes sit in a creamy, mellow cup designed for easy everyday brewing.

A washed Gesha from El Refugio in Colombia, produced by the Uribe Agudelo family. Silky, delicate florals meet peach and elderflower cordial notes in a clean filter-focused cup.

An EA sugarcane decaf from farmers in Minas Gerais, Brazil, built around Catuai and Mundo Novo varieties with nougat, plum, and pecan notes.

A washed Pink Bourbon from Palestina, Huila, Colombia, grown at 1400-2200 masl with blood orange, apricot, and Earl Grey character.

A washed Red Bourbon from Mutambu Commune in Burundi's Mumirwa region, processed by Migoti Coffee for cherry blossom, green grape, and tinned pear notes.

Colombia, QuindioVarietal: CastilloProcess: Washed (Cherry Co-ferment)Altitude: 1,400 - 1450masl Cherry Tangfastics, Dr Pepper, Cherry Liquor Santa Mónica is a specialty coffee farm in Armenia, Quindío, Colombia, managed by Jairo Arcila. Under his leadership, the estate has transformed into a hub for innovative coffee processing , notably producing a Castillo washed coffee with added fresh cherries that yields a highly complex, nectar-like sweetness. The farm sits at 1450 to 1500 metres above sea level and benefits from volcanic ash soil , with meticulous post-harvest practices that include a 48 hour dry anaerobic fermentation and 10 days of controlled drying. His success has been closely tied to a collaboration with Cofinet, a company that has helped bring this unique lot to the specialty market. This partnership, combined with the use of the rust-resistant Castillo variety, has not only provided greater economic stability for smallholder farmers but also empowered the operation to pursue an environmentally sustainable footprint by naturally purifying all processing wastewater through a green filtration system.

Colombia, Cauca Varietal: Caturra, CastilloProcess: WashedAltitude: 1700 - 2000masl Plum, Tangerine, Caramel Produced by smallholder growers from the indigenous Paeces tribe in the Inzá municipality of Cauca, Colombia, this specialty lot is a Caturra and Castillo blend grown at altitudes between 1,700 and 2,000m. Cultivated on small family parcels averaging 0.5 to 1.5 hectares, the coffee thrives in nutrient-rich volcanic ash soil and a temperate climate of 16–22°C. Through a direct collaboration with Occicafe and Globalcafe, Cofinet ensures rigorous quality control and sustainable relationships with the local community, fostering a production process that highlights the unique terroir of the Tierradentro region. The resulting coffee achieves an impressive cupping score of +86, delivering a sophisticated flavour profile.

A washed S795 from the Nola Wonga Farmers Group in Flores, Indonesia, grown at 1300-1600 masl with bright floral notes of pomelo and agave syrup.

A washed Bourbon from El Progreso in Huaynapata, Cusco, grown at 2050 masl for green grape, orange, and chestnut notes.

A washed Kenyan lot from Ruthagati Coffee Factory in Nyeri County, grown at high elevation. Raspberry, Ribena, and lemon curd notes bring a bright, classic Kenyan profile.

A washed Red Bourbon from smallholder farms around Mutambu Hill in Burundi, processed through Migoti washing station. Tangerine, bramble, and cane sugar notes make it bright, sweet, and lingering.

A washed Colombian coffee from the ASMUCAFE women's cooperative in Cauca, offering forest fruit, almond, and caramel notes. The cup is balanced, gently sweet, and clean enough for easy everyday brewing.

An organic washed Colombian coffee from ANEI producers in the Sierra Nevada de Santa Marta and Serrania del Perija. The cup is sweet and clean, reflecting careful collection, drying, and grading.

An organic blend of Peru Montana and Colombia Sierra Nevada, created with Greencity for a full-bodied cup. Milk chocolate, caramel sweetness, and a lively acidity keep it rich but not heavy.

A washed Guatemalan coffee from Finca Filadelfia in Antigua, one of the region's historic farms. Volcanic soils, shade growing, and careful production shape a balanced, complex cup.

A washed Kenyan AB from Priory Farm in the Rift Valley, grown in volcanic soil at high altitude. Its profile is bright and fruity, with the clarity expected from careful washing and sun drying.

A washed Mexican coffee from Indigenous Tseltal farming communities in the highlands of Chiapas. Dried fig, caramelized sugar, and lime marmalade make for a sweet, rounded cup with a gentle citrus finish.

An organic washed coffee from San Ignacio in Peru's Cajamarca department, grown by small-scale farmers in high mountain conditions. Catimor, Pache, and Typica varieties give it a sweet, full-bodied profile.

A washed Rwandan coffee produced by women farmers connected through KCRS. It brings a sweet, balanced cup shaped by Rwanda's high altitude, rainfall, and volcanic soils.

A washed coffee from the Rotutu community in Timor-Leste's Letefoho region. Citrus, apricot, and rooibos tea notes give it a clean, tea-like profile with gentle sweetness.

A washed Colombian Maragoype roasted for filter, showing blackberry, greengage, and elderflower.

Colombia - Washed Pink Bourbon Filter Roast Coffee Raspberry, Apple Juice, Agave

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

A washed Rwandan filter roast with sultana, toffee, and nutmeg notes for a sweet, gently spiced cup.

A washed Ethiopian filter roast with black grape, nectarine, and jasmine notes.

Burundi - Washed Filter Roast Coffee Red Apple, Caramel, Toasted Almond

A washed Colombian filter roast with soft stone-fruit sweetness, bringing apricot and marzipan together with gentle spice.

A washed Indian filter roast with green apple brightness, walnut depth, and nutmeg spice.

A washed Kenyan AB filter roast with blackberry fruit, molasses depth, and a marmalade finish.

A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.

A washed Nicaraguan filter roast with white grape freshness, macadamia richness, and cocoa sweetness.

A washed Kenyan AA filter roast with pink apple brightness, blackcurrant jam intensity, and caramel sweetness.

A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.

A washed Mexican filter roast with plum fruit, milk chocolate sweetness, and a pecan finish.

A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.

A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.

A washed Burundi filter roast with pink apple, honey, and green tea notes in a clean, bright cup.

A washed Burundi espresso roast with pink apple acidity, honey sweetness, and green tea clarity.

A washed Pacamara from China roasted for filter, combining yellow plum brightness with butterscotch sweetness and a clove finish.

A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.

Canton Blend is a washed multi-origin coffee developed as a full-bodied all-rounder for the Hard Lines cafe. It balances body, sweetness and acidity for an easy, crowd-pleasing cup.

A washed Peruvian coffee created in collaboration with Size of Wales to spotlight the Wampis Nation campaign. The coffee is sustainably sourced and built around a clean, cause-linked Peruvian profile.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A bold, juicy blend combining natural, honey, and washed coffees from Costa Rica, Kenya, and Colombia. The current version brings cherry, caramel, and chocolate notes for espresso or filter.

A washed Bourbon and Caturra lot from Finca Villaure in Guatemala's Antigua Valley. Green apple, plum, and cocoa notes reflect careful ripe picking, fermentation, washing, and slow patio drying.

A washed Kenyan AB from Kianderi washing station in Kirinyaga, produced from SL28, SL34, Ruiru, and Batian varieties. Expect a clean, high-grown profile from a cooperative Horsham has worked with for years.

A washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

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.

A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.

A Freak & Unique extended-fermentation washed Castillo from Diego Samuel Bermudez in El Tambo, Cauca. Raspberry, lychee, and rose-water aromatics make it bright, lifted, and cocktail-like.

A Freak & Unique Castillo from Diego Samuel Bermudez in Cauca, built through extended anaerobic fermentation and thermic shock washing. Strawberry bootlace, bubblegum, and sweet shop fruit make it bold, nostalgic, and unmistakable.

A coffee-only Freak & Unique Castillo from Diego Samuel Bermudez, processed through anaerobic fermentation, thermic shock washing, and controlled drying. The cup leans hard into strawberry sweets, bubblegum, and playful fruit intensity.

A washed Bourbon and Caturra lot from Finca Filadelfia in Antigua, Guatemala, sourced through Coffee Bird. Selective harvesting, fermentation, washing, and careful drying create a clean, vibrant cup.

A washed Kenyan lot from Priory Farm C in Nandi County, produced with Ruiru 11 and Batian varieties. Hand sorting, skin-table drying, raised beds, and final grading keep the cup clean, precise, and carefully structured.

A washed Red Bourbon from Kundwa Women Coffee within the Aba Sholi co-operative in central Rwanda. Hand sorting, fermentation, density grading, and raised-bed drying create a clean, structured cup with a strong producer story behind it.

A washed Red Bourbon from Rugori, also known as Womens Crown, produced and processed entirely by women at Gasharu Coffee in Rwanda. The cup reflects careful fully washed processing and a project designed to recognise women's work in coffee production.

A washed Red Bourbon from Mikuba Hill in Kayanza, Burundi, processed at Heza washing station by the Long Miles Coffee Project with red apple, candied orange, and hibiscus notes.

A washed Typica Nacional from Fabian Macas at Finca Alemana in Loja, Ecuador, grown on volcanic soils for pecan, molasses, and plum notes.

An organic house blend pairing cooperative lots from Honduras and Peru for a milk-friendly cup with chocolate, berry, and syrupy body.

A washed AA grade Kenyan coffee from Githembe factory and the Thiririka Farmers Cooperative Society in Kiambu, with blackcurrant, green apple, and caramel notes.

Producer Merlith Cruz and Simon Brown Cultivar Geisha Process Washed - 72 hour Inoculated Mosto Location El Porvenir, Jaén, Cajamarca, Peru Altitude 1,950 - 2,050 masl Harvest December 2025 Expect notes of Lemon Curd, Mango, Bergamot Las Etíopes is a young 7-hectare farm in El Porvenir, high in Peru's Cajamarca region. Husband-and-wife team Merlith Cruz and Simon Brown bought the land in 2019 and planted the first trees the following year. The distinction of this lot lies in the meeting of old and new at every step. The Geisha itself is a heritage variety, grown on shaded slopes at high altitude and hand-picked the traditional way. The processing is anything but. In 2025 Merlith and Simon built a dedicated processing lab on the farm, fitted with stainless steel production tanks, bioreactor barrels and microscopes, and this Geisha is one of the first lots to come through it. The resulting cup is vibrant and juicy, fruity yet clean, classic yet exciting. A truly excellent example of classic Geisha fermented with modern technique.

A half-caffeine blend of Colombia San Sebastian and Decaf Colombia Popayan, bringing milk chocolate, caramel, and pecan notes with a gentler caffeine kick.

A seasonal blend of Peru San Ignacio and Ethiopia Beshasha, combining dried apricot, honey, and forest fruit notes.

A Brazil and Colombia blend with chocolate mousse, stone fruit, and pecan notes, roasted for a smooth everyday cup.

A bold espresso blend made with flat whites in mind, combining red berries, dark chocolate, and malted milk biscuit sweetness.

A washed Burundi coffee from Ryamukona with lemonade, black tea, and shortbread notes. Bright acidity and gentle sweetness make it balanced and composed.

A washed Caturra microlot from Julian and Yisela Burbano in Colombia, balanced and sweet with blackcurrant jam, red apple, and brown sugar.

A washed Colombian coffee from La Colmena, combining stone fruit, green apple, and caramel in a clean, balanced profile.

A washed coffee from the Chelazos producers in El Salvador, bringing stewed plum, brown sugar, and blood orange into a balanced cup.

A washed Pacamara from Finca Margarita in El Salvador, crisp and sweet with apple butter, green grape, and honey.

A washed coffee from Finca La Bolsa in Guatemala, balancing green apple, red berries, and sugared almond sweetness.

A washed coffee from the Mazatec community in Mexico, with blackberry, red apple, and roasted almond character.

A washed regional blend from northern Peru, sweet and comforting with rooibos tea, red plum, and brown sugar.

A washed Rwandan coffee from the Ijabo Youth Project, clean and bright with lemon sherbet, black tea, and golden raisin.

A washed coffee from Timor-Leste, bringing pear, sweet lemon, and nougat in a soft, sessionable cup.

A washed Burundi lot processed at Heza washing station using water from a nearby spring. Gitwe is classic and clean, with citrus brightness and black-tea structure.

A standout washed Gesha, defined by an exceptionally clean, floral cup. Produced by the Ocampo family in Colombia, this release offers a bright, refreshing counterpoint to its naturally processed counterpart, Black Cedar.

A washed Caturra from Clever Delgado Torres in Huabal, Jaen, Cajamarca. Nectarine, red grape, and lime notes create a rounded Peruvian cup with juicy fruit and a clean finish.

A washed Red Bourbon from Prosper Merimee in Burundi's Muyinga District. Blackcurrant, rhubarb, and dark chocolate notes bring bright acidity, dark fruit, and an elegant finish.

A washed Red Catuai from the Mierisch family in Jinotega, Nicaragua. Green apple, prune and roasted hazelnut notes make Los Altos smooth, sweet and approachable.

Kenyan coffee season returns with a bright, aromatic lot cultivated the heart of the country. Washed processing showcases the lively acidity and juicy citrus notes that coffee from this region is renowned for.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

A washed Gesha from Claudia Colmenares in Tena, Cundinamarca, grown at 1,875 masl. Pomegranate, blueberry, and blood orange notes give this Colombian lot a vivid fruit-forward profile.

A washed Tanzanian coffee from the Umalila cooperative in the Southern Highlands. Raspberry, blood orange, and honey notes make it bright, silky, and well suited to filter brewing.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A washed Gesha from Maria Omaira in Narino, Colombia, secured through the La Mejor Taza auction with Carnival Coffee Roasters. Wild strawberry, orange blossom and stone fruit notes give it a clean, elegant profile.

Dulima was created in 2009 to capture the quintessential coffee profile of the central and south Huila region. Throughout the volcanoes and mountains of Huila outstanding coffees are grown. We carefully select lots through a rigorous sensory analysis at origin to guarantee profile consistency and quality from lot to lot. Dulima was inspired by indigenous groups from the southern region of Colombia, namely the The Pijaos people of the region around the Tolima volcano, natives long before the Spanish arrived, who called the volcano “Dulima,” meaning Snow Queen. The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others. Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.

Papua New Guinea Elimbari Bright, sweet and wonderfully balanced, our Papua New Guinea Elimbari is a vibrant single origin coffee with distinctive notes of dried cranberry, caramel and grapefruit. Grown in the highlands of Papua New Guinea's Chimbu Province, this washed coffee delivers a clean, complex cup that showcases everything we love about coffees from this unique origin. Expect juicy cranberry sweetness up front, followed by smooth caramel and a lively grapefruit finish that brings freshness and clarity to every sip. Its balanced profile makes it equally enjoyable as a filter coffee or as a bright, fruit-forward espresso. Coffee Information Origin: Chuave District, Chimbu Province, Papua New Guinea Producer: Smallholder farmers Process: Washed Varietals: Arusha, Bourbon & Typica Tasting Notes: Dried Cranberry, Caramel & Grapefruit About the Coffee This lot is produced by smallholder farmers across the Chuave District in Papua New Guinea's Chimbu Province. Here, coffee is traditionally grown in small family-run plots known locally as "gardens", ranging from just a few coffee trees to around three hectares in size. These small farms account for the vast majority of Papua New Guinea's coffee production, with large commercial plantations making up less than 20% of the country's total output. This smallholder approach allows farmers to carefully cultivate their coffee alongside other crops, preserving traditional farming methods while producing coffees celebrated for their sweetness, complexity and vibrant character. The Region Nestled within the mountainous highlands of Chimbu Province, Chuave benefits from cool temperatures, rich volcanic soils and plentiful rainfall—ideal conditions for producing exceptional speciality coffee. The combination of high altitude and favourable climate encourages slow cherry maturation, creating coffees with bright acidity, pronounced sweetness and excellent clarity in the cup. Coffee farming is central to daily life throughout the region, providing an important source of income for thousands of farming families while helping preserve generations of coffee-growing knowledge. The Washed Process After harvest, ripe coffee cherries are pulped before undergoing around 24 hours of dry fermentation in wooden or plastic tanks. The coffee is then thoroughly washed to remove any remaining fruit before being dried on traditional raised tarpaulin drying beds, locally known as "sails", allowing for slow, even drying and careful quality control. Once dried, the parchment coffee is delivered to Kongo's renovated dry mill, where every lot is cupped, selected and carefully hand-sorted before export. This meticulous processing helps create the clean, vibrant cup profile that washed Papua New Guinea coffees are known for. Arusha, Bourbon & Typica This lot combines three respected coffee varietals: Arusha, Bourbon and Typica. Bourbon contributes sweetness and body, while Typica brings elegant acidity and balance. Arusha—believed to be part of the Typica family—is one of the more intriguing coffee varieties found in Papua New Guinea. Although its exact origins remain uncertain, it has earned a reputation for producing beautifully complex, expressive coffees with exceptional cup quality. Whether you're discovering Papua New Guinea coffee for the first time or already love the region's distinctive flavour profile, Elimbari is a fantastic example of why these coffees continue to gain recognition among speciality coffee enthusiasts.

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 seasonal espresso blend designed to show a brighter, fruitier side of espresso with a sweet and lively profile.

A washed Colombian single origin from El Carmen, grown at high altitude and built around classic balance. Caramel, chocolate, and red fruit notes make it sweet, rounded, and easy to brew across espresso or filter.

A natural Honduran lot that leans into fruit-forward sweetness rather than the cleaner washed profile often associated with the origin. Honeycomb, papaya, and lemon notes give it brightness, florals, and a juicy finish.

A washed Kenyan coffee from Tegu in Nyeri County. Jammy sweetness, juicy black fruit, and sparkling citrus acidity make it a lively filter coffee.

A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.

A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.

A washed Maragogipe from Peru, a variety known for large beans and prized cup quality. Blood orange, nectarine, and cola notes bring citrus clarity, stone fruit sweetness, and a complex caramel-like edge.

A washed Rwandan filter coffee from Nyamasheke Hills, produced through Ndereyimana Louis and his family-run operation. Blackberry, apple, and maple syrup notes give it a bright, sweet structure.

A washed Rwandan coffee from the respected Vunga washing station. Pomegranate, brown sugar, and chocolate notes combine juicy acidity with a smooth, sweet finish.

A washed Ethiopian coffee from Chelchele washing station with a bright, floral profile. Lemon, peach, and honey notes make it clean, elegant, and unmistakably classic for the origin.

A Colombian decaf from small and medium family farms around Jardin in southern Antioquia. Washed Caturra, Castillo, and Colombia varieties give it syrupy chocolate-orange, honeycomb, and butterscotch notes.

A washed, inoculated Peruvian lot made from Ethiopian Heirloom varieties. Citrus brightness and fresh mint give it a vivid, mojito-like profile.

Heza has graced our offering with bold notes of grapefruit, blood orange, and sweet, lingering florals.

House Red is Red Bank's everyday filter coffee, designed as a classic, familiar, crowd-pleasing cup. It keeps the profile comforting and easy to drink without chasing extremes.

An inoculated washed Red Bourbon from Kilimbi in Rwanda, created through Red Bank's collaboration with Muraho Trading Company. Blood orange, cola, and rooibos notes give it a bright and distinctive profile.

An Ethiopian espresso celebrating the wild, native landrace varieties that make the origin so distinctive. Apple and golden raisin notes bring sweetness and lift to the cup.

Red Bank's seasonal house espresso returns to a washed community lot from Zapoteco producers in Mexico's Sierra Juarez. Dark chocolate, vanilla, and apricot notes make it rich, round, and sweet.

A washed community lot from the San Lorenzo group of producers in Caldas, Colombia. Dark chocolate, date syrup, and plum notes create a syrupy, juicy espresso with a rounded finish.

A washed Mexican coffee from growers in San Mateo Yoloxochitlan in the Mazateca region. Honeysuckle, mandarin, and agave notes make it balanced, nuanced, and expressive of the region.

A washed Peruvian coffee from the Andean highlands around Jaen in Cajamarca, combining Bourbon, Catimor and Typica grown between 1,700 and 1,900 masl. It reflects the region's smallholder farming traditions and high-altitude precision.

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.

A washed Pink Bourbon from Maria Damaris Medina and Wilson Villaquira at Santa Elena in Huila, Colombia. Grown at around 1,800 masl, it reflects their focus on quality over volume and the careful renewal of the farm.

A washed Heirloom lot from smallholders around the Alemayehu Tilahun Washing Station in Lalesa, Gedeb. Shade-grown at around 2,150 masl, it carries the slow-maturing clarity associated with the area's semi-forest farming.

A washed Caturra, Bourbon and Catuai lot from Sotero Cano's Los Nisperos farm in Huehuetenango. Grown between 1,570 and 1,650 masl, it comes from a small family-run farm with decades of coffee experience.

Unit Fourteen is a washed Peruvian coffee from the highlands around Jaen in Cajamarca, bringing together Bourbon, Catimor and Typica varieties. High elevation and smallholder production give it a clean, dependable profile for everyday brewing.

A washed Laurina from Edinson Argote in Huila, showcasing the rare low-caffeine Bourbon mutation. Jasmine, geranium, and blueberry notes give it an intensely floral profile with Turkish delight-like sweetness.

This elegant Gesha represents a beautiful full-circle moment for our 'Misfits' category. Last year, we had a coffee from Hervey and Rocio that wasn't spectacular, and that was partially our fault. We had encouraged them to try their hand at producing a natural coffee, since we thought that would increase the value of their product. They had a crazy amount of rain, and long story short, the natural wasn't as good as we hoped it would be – but we bought it anyway, and sold it under our 'Misfits' label. This year, their naturals are shaping up to be much improved, and because the relationship was maintained, we got access to this lovely Gesha as well! It's a classic, clean, washed Gesha with vibrant notes of orange juice, bergamot, and Ceylon tea. Our friends Laura and William at Minga have been helping us source amazing coffees like this one for several years. Here's a bit more about Hervey and Rocio from Minga: They have been coffee producers their entire lives, initially growing Castillo for the commodity market. However, Hervey wanted to move beyond being a commodity producer, so he sought out renowned Gesha varietals in hopes of entering the specialty market and forming a direct connection with his customers. At the same, he works at finding the right process to add value to his Castillo. His commitment to finding the perfect profile is a reminder of the unseen hard work behind specialty coffees. The Minga team in Pitalito has tasted countless experiments from Hervey, which has been a valuable learning experience for us and has helped us build a strong friendship with both Hervey and Rocio. It is important to acknowledge Rocio in this achievement because women often work behind the scenes in the coffee businesses of smallholders. Rocio takes care of all the farm workers, cooks tirelessly every day for five to 15 people, and ensures everyone has what they need before heading out to work on the farm or in the mill. Elevation: 1700 MASL Varietal: Gesha Cup Score: 88 Price paid per kg: £16.50 Process: Washed

This decaf is from a Colombian project that promotes greater recognition for women in coffee by providing production training alongside gender equality training in a rural area where these things do not usually co-exist. Igualdad Mujeres Hombres/Equality Women and Men is a new relationship for us, and we're excited to support IMH producers like Teresa Hurtado and her daughter Angelica (pictured above) by bringing you this tasty decaf! This decaf coffee is sweet and fruity with just the right amount of gentle acidity. Notes of star fruit and fig mingle with sugary caramel for a vibrant yet mellow finish ... you won't even miss the caffeine. We sourced this coffee through our friends at Raw Material, a non-profit that returns surplus payments to producers. Here's a bit more about IMH in their words: Given the different social and cultural dynamics in the rural areas of Colombia, women have faced multiple barriers to positions of leadership in their own communities and family businesses. In spite of this, women’s work is essential to the sustainability of the coffee supply chain. And though this is commonly understood, many women struggle immensely to achieve management roles or appreciation for their efforts. The women’s group IMH (Igualdad Mujeres Hombres) is an initiative of rural women who are committed to learning all that it takes to produce high-quality specialty coffee. The group are focussed on processing techniques, from picking to drying, with the goal of improving flavour for sale into the specialty market. Igualdad Mujeres Hombres hosts workshops and exchanges between both male and female coffee producers. The goal is to enhance productivity in the long term, encouraging respectful dynamics between men and women in these rural areas of Colombia. Their farms are located near the Tatama national park in the northwest of Risaralda, which provides a unique microclimate for high-quality coffee production. Producers in the association are able to access the specialty supply chain, whilst simultaneously creating a respectful environment for women coffee producers. Elevation: 1600-1800 Metres Above Sea Level Varietal: Castillo, V. Colombia, Caturra Cup score: 85 Price paid per kg: £11.93 Process: Washed, Ethyl Acetate (sugar cane) decaffeination Pictured below from top left to bottom right: Producer Teresa Hurtado on her farm Las Brisas Producer Fabiola Mena Angelica Hurtado

A comforting, classic blend with chocolate, caramel, and nut notes, built for an easy everyday cup without the bitterness of a traditional diner-style coffee.

A washed Costa Rican coffee from Aquiares Estate on the slopes of Turrialba Volcano. Chocolate, hazelnut, and ripe plum notes make it consistent, sweet, and easy to enjoy.

A duet of washed and natural Ethiopian coffees, blending citrus, summer berries, stone fruit acidity, and a sweet floral finish for filter or espresso.

A washed Costa Rican espresso from Aquiares Estate in Cartago, grown from Centroamericano H1. Medium roasted, it offers soft baked-sugar sweetness with gentle floral hints.

A summer iced-filter blend of Nandi Hills from Kenya and Flor del Cafe from Guatemala, roasted for a fruit-forward, refreshing cup over ice.

Half Caff blends 50% El Pato Decaf with 50% Nafuna from Uganda for a lighter-caffeine filter coffee. Clean, juicy structure meets berry fruit and milk chocolate notes.

A washed Bourbon espresso from Mikuba Hill and Heza Washing Station in Burundi. Sticky berry and toffee notes bring plenty of flavour to this first-time Long Miles showcase.

A light roasted washed Kenyan coffee from Mwirua Mitondo in Kirinyaga County. Red currant and nectarine notes give this filter roast a bright, juicy summer profile.

A washed Ugandan filter coffee from The Coffee Gardens in Sironko District, grown from SL-14, SL-28 and Nyasaland varieties. Peach, orange blossom and a silky texture make it bright, elegant and sweet.

A fruit-driven espresso blend of Los Laureles and Thiririka, designed for a wildly sweet, complex cup rather than a traditional balanced profile.

A washed Kenya AA from Kii Factory in Kirinyaga, grown from SL28 and SL34 by the Rungeto Farmers Cooperative Society. Grapefruit, lavender and Rainier cherry notes are carried by bright floral acidity and a wild-honey sweetness.

A dry anaerobic washed Geisha Inca SL9 from La Lucuma in Cajamarca, Peru, produced by Franco Huaches. Nectarine, white grape and magnolia notes make this a crisp, highly aromatic cup with vivid stone-fruit sweetness.

An anaerobic washed Typica from La Shapa in Cajamarca, Peru, produced by Elzer Garcia through extended fermentation. Whitecurrant, red plum and lime blossom notes give it a refined, softly acidic profile.

A washed Red Bourbon from Giku Hill in Burundi, processed by Long Miles Coffee. Marmalade, sencha and toffee apple notes combine into a jammy, structured cup with green-tea complexity and orange-peel lift.

Napo, Ecuador – Double Anaerobic Washed Sidra One of our all time favourite varietals, meticulously cultivated and processed by our dear friend Grego Andrade with exceptional precision and care. What to expect in the cup Elderberry, persimmon, juniper. Bright, sweet and complex, with layered tropical acidity, botanical aromatics, and a mouthwatering floral-berry finish.

A very light washed Geisha from Black Mountain in Panama, offering jasmine, mandarin, and orange blossom clarity for filter or modern espresso.

Farm - El Paraiso Origin - Colombia Process - Double anaerobic Washed TS Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Coconut, Cardamom, Pistachio Best for: Filter + Espresso roast level: Very Light FARM Located in Colombia's Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage. Process This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.

A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.

A washed Geisha and Marsellesa lot from Herber Bulege in Peru, roasted extremely light with almond, chocolate, and melon notes.

A light washed Gesha from Jaime Urrea in Colombia, grown at 2209 MASL and marked by tangerine, zesty citrus, and elderflower.

A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.

A very light anaerobic washed Pink Bourbon from Linarco Rodriguez in Colombia, showing blood orange, cherry, and tiramisu.

Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.

A light sugarcane EA decaf Castillo from El Paraiso in Colombia, processed with yeast inoculation, anaerobic washing, and thermal shock for peach, lychee, mango, and caramel notes.

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

A very light washed Geisha from Ngila Estate in Tanzania, grown around 1600 MASL with chocolate ganache, lemon sherbet, and raspberry notes.

A fully washed Colombian espresso from Jose Gomez and Pablo Guerrero in Narino, offering a sweet, structured profile from high-grown Caturra.

Triple Co's first house blend, combining Brazil, Ethiopia, and Papua New Guinea components for a smooth, full-bodied coffee made to work beautifully with milk.

A washed Kenyan coffee from Kirinyaga with lemon sherbet, toffee, and peach notes.

A seasonal 50/50 espresso blend of Ugandan and Colombian coffees, designed for a vibrant, boozy cup with cherry liqueur, mango, and caramel notes.

A washed Papua New Guinea coffee from the Highlands with kefir, apricot, and Yunnan tea notes.

A washed Red Bourbon from El Salvador's Santa Ana Volcano region with cocoa, fig, and pecan notes.

A washed Typica from Oscar Hernandez's Los Nogales project in Huila, Colombia, grown at 1,870-2,000 masl. Extended fermentation and controlled drying bring precision, clarity, and a refined cup.

A washed Red Bourbon espresso from Turihamwe, a women-led collective in Ngozi Province, Burundi. Hand-picked cherries and spring-water processing create a bright, composed cup with gentle sweetness and clear acidity.

A washed Red Bourbon espresso from smallholder growers around Izuba in Burundi. Clean sweetness and fruit-forward depth make it a composed, structured shot.

A washed coffee grown by smallholders on Kigeri colline and processed at Izuba CWS in Burundi. It brings a bright cup with cooked-fruit depth and elegant orchid-like florals.

A fermented washed Gesha from Eduardo Anacona at Finca La Colorada in Colombia. Sparkling pink lemonade, florals and ripe berry notes make it elegant and expressive.

A fermented washed Pink Bourbon from Eduardo Anacona's Finca La Colorada in Colombia. Dark, tangy berries and a glossy mouthfeel give it a fruit-driven, polished character.

An anaerobic washed Peruvian espresso from Ricardo Ccallo Olave at Pampa Blanco. Honey, bramble jam and brioche notes give it sweetness, fruit depth and pastry-like warmth.

A vibrant Red Bourbon from Burundi, grown by smallholder farmers on the Ryamukona hillside and bursting with blackberry and apple.