Quarter Horse Coffee Coffee Beans

A Nicaraguan decaf from Aldea Coffee cooperative smallholders in Jinotega, sugarcane processed for a sweet, balanced cup suited to espresso or filter.

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.

A darker seasonal espresso blend built for toasted nut and chocolate depth, with a thicker body and enough complexity to work in milk or on its own.

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 natural Yellow Bourbon from Petronio Otavio Borges de Sousa at Fazenda Santa Rosa in Minas Gerais, Brazil, grown with a focus on quality and innovation.

Rich, comforting and effortlessly drinkable, Brazil Sitio Da Torre is everything we love about a classic Brazilian coffee. Roasted to highlight its natural sweetness, it delivers smooth notes of chocolate, roasted hazelnut and ripe plum, creating a beautifully balanced cup with a creamy body and gentle fruit sweetness. Whether you're brewing espresso, cafetière, filter or bean-to-cup, this is a dependable everyday coffee that never feels ordinary. Grown in the renowned Mantiqueira de Minas region of Sul de Minas, this coffee comes from one of Brazil's most respected speciality coffee-producing areas. Mantiqueira de Minas became the first Brazilian coffee region to receive Geographical Indication (GI) status, recognising the unique climate, altitude and terroir that consistently produce exceptional coffees. Home to over 7,800 coffee producers, the region combines traditional farming with an increasing focus on quality, traceability and innovation. This lot comes from Sitio Da Torre, a beautiful fourth-generation family farm owned by Álvaro Antônio Pereira Coli. The Coli family's coffee story began in the 19th century when Antonia Coli emigrated from Italy to Brazil, establishing the farm high in the rolling hills overlooking São Lourenço and Carmo de Minas. Today, Álvaro continues that legacy, investing heavily in both quality and sustainability while constantly experimenting with new processing techniques and coffee varieties for future harvests. The farm is internationally recognised for excellence, having achieved an incredible 29 Cup of Excellence awards, alongside numerous other accolades that reflect decades of dedication to producing outstanding speciality coffee. This particular lot has been processed using the natural process, allowing the coffee cherries to dry intact before milling. Ripe cherries are carefully hand-picked before being dried on a combination of raised beds and traditional concrete patios, helping develop the coffee's rich sweetness, full body and complex fruit character. Once dried, the coffee is dry milled on the farm before undergoing a final sorting and cleaning process at the Cocarive warehouse, also managed by Álvaro, ensuring exceptional consistency and quality in every batch. Roasted for our Classic Range, Brazil Sitio Da Torre is approachable, versatile and satisfying. Its smooth chocolate base, nutty sweetness and subtle plum finish make it an ideal choice for those who enjoy a rich, balanced coffee with plenty of character.