Cartwheel Coffee Coffee Beans

This lot comes from the Arsosala Washing Station, located at 1,800 masl in the Uraga woreda of Guji, Ethiopia. Founded in 2015, Arsosala now serves 1,200 smallholder producers, who cultivate coffee on small plots alongside other crops and deliver their cherries to the station. The station pays partner farmers a 5–10% premium, encouraging a focus on quality rather than volume. This is a special prep lot, only cherries picked at perfect ripeness are selectived from the day lot and processed seperately. The result is a small volume, curated lot of the best quality from Arsosala.

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

Since taking over the management of Aquiares Estate in 1992, Don Alfonzo Robelo has led the farm with a strong focus on sustainability and community development. Aquiares Estate is one of Costa Rica’s largest and best-known coffee farms, with coffee production dating back to 1890. The estate sits at elevations of around 1,100–1,400 masl. Don Alfonzo works closely with World Coffee Research and ICAFE, Costa Rica’s Coffee Institute, to trial new coffee varieties and innovative farming techniques. His commitment to the local community extends beyond coffee, with the estate supporting youth programmes, healthcare initiatives and local schools. Through its Home Ownership programme, Aquiares has also helped workers purchase their own homes.

This lot comes from Finca Majahual, run by Patrick Murray, 4th Generation coffee farmer, and located in the Los Naranjos Valley along the Apaneca-Ilamatepec mountain range in the municipality of Apaneca, western El Salvador. The farm covers 90 hectares with coffee trees interspersed amongst the surrounding forest, benefiting from the shade of canopies that help regulate temperature, protect soil, conserve moisture and provide a natural habitat for birds and other wildlife. Coffee production also benefits from its elevation and the rich volcanic soil of the valley. Alongside coffee production Finca Majahual sponsors the La Cumbre Elementary located on site, providing schooling for local children. Alongside this community work, Finca Majahual also runs a nutritional programme and health clinic for the local community.

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.

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.

Mustefa Abakeno is a smallholder farmer from Jimma in western Ethiopia. His farm has now grown to 18 hectares and is located at 2,040 masl. Mustefa invested in processing equipment early on and established the Beshasha wet mill, enabling him to process and export his own lots and engage directly with buyers. The wet mill also processes coffee from neighbouring smallholders who partner with Beshasha. Mustefa’s relationship with Falcon began in 2021, when Falcon’s agronomy team began investing in the support and training of the neighbouring smallholders Mustefa works with. This included installing shade netting to protect coffee at the hottest parts of the day, as well as increased monitoring to ensure uniform moisture levels during drying. Mustefa also maintains a small field laboratory equipped with a high-specification moisture reader. This allows Mustefa and the Falcon team to take precise measurements of each lot coming through the washing station, enabling individual lots to be critically assessed and categorised according to quality. In 2022, Mustefa invested in four additional purchasing sites, allowing him to extend his outreach to neighbouring smallholders. Coffee from these partner farmers is brought to either Beshasha or its sister wet mill, Kabira, for processing. Through this growing network, Mustefa and the Falcon team are able to continue investing in the local coffee-growing communities, helping to improve both coffee quality and productivity while creating greater opportunities for smallholder farmers.

Niguse Jilo’s farm is located in Halo Bariti village at 2150 masl. in the Yirgachefe region of Southern Ethiopia. Niguse is a member of the Bore Nageso farmer group, serving in the role as lead farmer, implementing innovative technology and practices into the cultivation of specialty coffee on his farm. All of which pays to support his 10 children. In 2022, Niguse’s coffee was recognised among the top 40 entries in the Cup of Excellence competition.

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 blend of Brazilian, Ethiopian and Colombian coffees from Elisabete Martins, Mensur Aba Hika and smallholders in Huila.