Caravan Coffee Roasters Coffee Beans

We’re super excited to present two coffees of the same varietal, grown on neighbouring farms, processed two different ways and named after the sisters who grow them. Ana is the washed, and tasting it alongside Martha, the natural, is a great way to explore the difference processing makes. Both farms sit in northern Nicaragua near the Honduran border, where altitude, a cool climate and volcanic soil produce the country’s finest coffee. Ana and Martha left in the 70s, returning after inheriting their father’s farms in 2013 to open a mill and export business, with 7 staff and 60 more at harvest. Finca Las Hortensias has been in the Alvir family for over fifty years, and Ana runs it on agroforestry principles, with coffee shaded by forest, banana and fruit trees. Maracaturra, a Maragogype × Caturra cross, pairs Maragogype’s quality with better yield and rust resistance.

Each bag comes with a "to & from" card + a holographic sticker.We’re really excited to share this coffee from La Plata in the north of Huila. 5 producers contributed to this lot with 50% coming from Fernando Garcia who has a local varietal called ‘Bourbon Manzano’ with the other 4 producers providing the Colombia varietal. This region is a microclimate that’s perfect for growing coffee with very little direct sunlight – about 3 hours per day – which creates more sugars in the cherry.This lot is extremely sweet with a great brightness to it, while maintaining a heavy mouthfeel. Panela-like sweetness with hints of toffee and honey meets gentle tropical warmth and layers of dried fig, spiced peach, and candied fruit, with soft chocolate and brown sugar notes that result in a festive and comforting cup.

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.

Please note: this is a very special lot, so we roast it in small batches every Tuesday. Your order will be dispatched once your coffee has been freshly roasted, so you may have to wait until the following Tuesday for your whole order to arrive.We’re delighted to share this coffee from El Equimite, a remarkable farm in Veracruz, Mexico, led by Gibrán Cervantes. Gibrán combines traditional farming knowledge, biodiversity and deep respect for the land to grow expressive coffees while protecting the ecosystem they depend on.El Equimite is what Gibrán calls an “edible forest”: a living farm where coffee grows beneath the native canopy alongside fruit trees, medicinal plants, wildlife and a natural lake. It’s one of the few Demeter-certified biodynamic coffee farms in the world, managed as a connected, living system. Its cool, misty cloud forest climate slows cherry maturation, developing the sweetness, clarity and complexity we love in the cup.Gibrán’s work also extends beyond his own farm. Through Ensambles, a project he founded, he brings producers together to share knowledge, strengthen communities and explore more sustainable ways of farming. His aim is not just exceptional coffee at El Equimite, but a more resilient future for coffee across Mexico, showing how quality and sustainability can grow together.

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.

Brothers Kevin & Kenny Soewondo started their coffee careers by opening a café in Surubaya, the largest city in East Java. As they grew they started a roastery. This piqued their interest in coffee processing and it wasn’t long before they were renting old rice processing and drying stations and using them to process their own green coffee. Buying cherry from farmers living and working around Mt Ijen. The majority of the farmers here are Madurese, their grandparents having come from the Madura island. The cherry once sorted via an optical sorter goes through a 2 day Anaerobic Fermentation. Cherries are dried, hulled then another round of sorting.

We’ve been buying this coffee for over six years now, and it has become an early-year treat for us. Kilimbi was one of the first washing stations in Rwanda to receive permission to produce honey and natural processed coffees. Previously, the Rwandan government only allowed fully washed coffees as part of its commitment to maintaining consistent quality across the country. Smallholder farmers transport their harvested cherries across Lake Kivu by boat to sell to the Kilimbi washing station. Lake Kivu, located on the border between Rwanda and the Democratic Republic of Congo, is one of the largest lakes in Africa. This ancient body of water once drained into the White Nile, which now flows from Uganda to Sudan. Around 10,000 years ago, a volcanic eruption near Lake Kivu blocked its northern outlet, forming the Virunga Mountains and permanently altering the region’s geography. Lake Kivu is also one of only three lakes in the world known to experience limnic eruptions. This rare natural phenomenon occurs when dissolved carbon dioxide suddenly erupts from the lake’s depths.

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.

We’re super excited to present two coffees of the same varietal, grown on neighbouring farms, processed two different ways and named after the sisters who grow them. Martha is the natural, and tasting it alongside Ana, the washed, is a great way to explore the difference processing makes. Both farms sit in northern Nicaragua near the Honduran border, where altitude, a cool climate and volcanic soil produce the country’s finest coffee. Martha and Ana left in the 70s, returning after inheriting their father’s farms in 2013 to open a mill and export business, with 7 staff and 60 more at harvest. Martha has run Finca Bethania since 1991, growing coffee under forest shade with banana and fruit trees. Maracaturra, a Maragogype × Caturra cross, pairs Maragogype’s quality with better yield and rust resistance.

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.

We’re super excited that it’s time for the Sholi top lot again! We recently visited this Co-op with our head of coffee, our training manager and our roastery manager last year, scroll for pictures of their visit.Abatraninkunga ba Sholi cooperative are based in the Muhanga region of central Rwanda. They formed in 2008 as a small association by 30 women farmers. It is now an autonomous cooperative boasting 2000 members.Caravan started working with this group in 2020. We buy both washed and natural processes from Sholi for our core blends, but this lot is a bit more special. Each year Caravan and Sholi hold a competition among the coop members. Natural processed coffees from the group that score 87+ on the sca scoring system are entered into the competition and cupped by both the Sholi quality team and the quality team at Caravan. The highest scoring coffees are then put into a blend, this blend. The farmers that have produced these lots are awarded with a secondary payment, and as suggested by the producers, each of the winners receives a goat (both incentives paid for by Caravan). It’s always a really exciting time at the roastery when the Sholi Top Lot arrives and we’re ecstatic to share with you.

Another beautiful washed coffee exported for us by our friends Laura and William at Minga Coffee, Huila. The coffee itself was grown and processed by Silvia Rojas and her husband Guillermo. Together they have 4 hectares of farmland where they grow both coffee and dragonfruit as cash crops. On the coffee side they work with Castillo and Pacamara varietals. The Pacamara is relatively new for them, after Silvia noticed her brother-in-law had some seeds lying around. They had been a gift he had never utilised. Curious about them, she started a nursery and planted them at the highest point of the farm. After 5 years the trees were fully grown, and Silvia and Guillermo were happy to discover the cup quality of this varietal compared to the Castillo. But another difference in the two varietals soon became apparent, and it was less exciting: the saplings had been planted as they would plant the Castillo, but Pacamara needs a lot more space. The densely packed trees mean some branches are impossible to harvest, so the couple have made the decision to remove some of the trees. This will improve pickers' access to the trees, and the trees' access to sunlight and airflow.

Although coffee has been in Myanmar since British colonialists introduced it in the 1800s production remained small scale until the late 1990s when the state strived to replace opium production with other crops. Production on scale was established in 2005 with the first speciality coffee from Myanmar arriving in Europe in 2017. This coffee is the result of a project started by Su Nandar Linn and Thi Ha Gyawalie with the specific purpose of championing women producers. Working with Pa-O and Danu communities, they have built an entirely female workforce collaborating with 400 female producers. This lot is a carbonic maceration honey. Made up from the harvest of 51 farmers in the Nwar Ban Gyi village. Cherries are placed in fermentation tanks with Carbon Dioxide ferment for 48 hours before being pulped and dried on raised beds.Raspberry acidity cuts through the honey mouthfeel with sweet notes of lychee on the finish.