Cartwheel Coffee Coffee Beans

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

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

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.

This lot comes from the Kamwangi washing station and is grown at altitudes of 1,600-1,800 masl. by smallholders in Kirinyaga County, in Kenya’s central highland region. Kamwangi is one of three washing stations managed by the Ngariama Farmers Cooperative Society, which serves around 1,500 farmers in this region, home to the slopes of Mount Kenya, rich volcanic soils, and numerous rivers. Coffee develops slowly due to the high altitude and lower temperatures, creating very muture fruit flavours, high in complexity.

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

This coffee comes from second-generation farmer Pedro Pastor in Curarén, Francisco Morazán - found 1350 - 1600 masl. in southern Honduras. Curarén is located within the Mesoamerican Dry Corridor, making growing coffee here challenging due to prolonged dry spells and increasing climate variability. Local farmers have adapted to these challenges with efforts to conserve water, protect soil and maintain productivity. Coffee is grown alongside native vegetation and shade trees, integrated amongst the coffee farms to increase biodiversity and the ecosystem's health.

A multi-origin blend bringing together Brazilian, Ethiopian, and Colombian components from Elisabete Martins, Mensur Aba Hika, and Huila smallholders for a traceable, expressive cup.