Caravan Coffee Roasters Coffee Beans

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.

Another coffee from our friends at Raw Material. Gito means tiny in Kinyarwanda. Traditionally beans this small would not be exported and sold only in the internal market. Not convinced that smaller beans mean lower quality, RM and Kilimbi washing station isolated these small beans, sorted them by density and cupped. As they suspected the coffee tasted great and now the producers can get a better price for this part of their crop. Farmers deliver their cherry to Kilimbi by boat which is the only way to access this station which sits on Lake Kivu the Great Lake that lies on the border between Rwanda and Democratic republic of Congo.

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.

In Guerrero, farmers have very small lots growing their coffee in forests surrounding their homes in much the same way that a lot of Ethiopian coffee is. Coffee trees are grown in the wilds around the farmers home alongside other crops and flora. This creates a default biodiversity. This is an ancient practice of the indigenous producers in the area, where tradition and spirituality combine to benefit the product and the environment. This form of agroforestry has now been proven to increase farm productivity and profitability, reduce soil erosion, create wildlife habitat, improve soil structure, and help with carbon sequestration – the storing of carbon dioxide. In simple terms this means that carbon dioxide is captured by the forest and essentially stored underground, reducing the farm's impact on global warming. Guerrero has long been overlooked by the Mexican Government and communities here have historically been very vulnerable to cartels. Coffee farmers were only able to sell to coyotes who would often cheat or go back on promises. This history meant it took a lot of work for our friends at Ensambles to build trust in this region. But over the years working in the region they, and we, have seen improvements to the communities and a desire to invest in improving the quality of their crop each year.

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

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

This coffee comes from the Virunga region in North Kivu. Bordering on Uganda and Rwanda the terroir in this region is ideal for high quality fruity coffees with a heavy mouthfeel and unique black tea and vanilla notes. This particular lot comes from the washing station in Virunga. The mountain range is famous for housing the Virunga National park where park rangers fight to protect gorillas from poachers. Robusta is native to DRC but arabica was introduced by the Belgians during the colonisation in the late 1800s. In the 1970s and 80s production high a peak with the country becoming the biggest producer on the continent. In the 90s there was a massive decline due to civil war and coffee plant disease. Over the last couple of decades we have seen a resurgence of coffee from here and are super excited to share this one with you.

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 carbonic maceration coffee from Myanmar produced by an all-female workforce, with honeyed texture, raspberry acidity, and a lychee finish.