Skylark Coffee Coffee Beans

We're so excited to be part of The Fermentation Project (a global tasting of one coffee processed four ways) that we've gone mad on the Tasting Sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're a gesha snob and want to try four of the prettiest, most floral and quintessentially elegant coffees that we have, here's your chance. This pack will include 126g each of the following coffees: Colombia Hervey & Rocio Gesha Washed This is a brilliant classic washed Gesha with loads of complexity. The Cuellars work hard to improve their processing techniques year after year, and the results speak for themselves in this lot. Notes of orange juice, bergamot, and Ceylon tea. Cup score 90. Costa Rica Corazón de Jesús Gesha Natural An absolutely exquisite Gesha from the Alvarado Fonseca family, processed using their signature 'slow natural' process which was developed after months of experimentation and refinement. Redolent with notes of strawberry, aged Cognac, and calendula. Cup score 92. Peru Roiber Becerra Gesha Natural Roiber Becerra is a young, up-and-coming coffee producer working near the village of Nuevo Belen in Utcubamba, Peru. This lot is a beautiful reflection of his talent and dedication, with notes of wildflower honey, jasmine, and raspberry. Cup score 90. Colombia Maricela Gesha Natural This flawless Gesha was sourced through our friends at LaReb in Colombia. So sweet and juicy, with notes of raw sugar, cherry, and strawberry. Cup score 90.

João Artur Siqueira Rodrigues runs his coffee farm with a level of warmth and enthusiasm that overflows into his community and is just the kind of small family business we love to support. Our co-founder Micah had the pleasure of meeting João and his family earlier this year and couldn't resist buying a few bags of this tasty natural with notes of chocolate, citrus, and Brazil nuts. This is a classic story of a medium-sized family farm growing brilliant, chocolatey coffee. We’ve seldom met someone with as much ‘dad energy’ as João Artur: He was excited to show off his restoration of a classic Chevrolet work truck, but not nearly as excited as he was to show off the healthy coffee trees which he’s planted right up to the walls of their lovely family home. He is rightfully proud of how he’s shifted production of his farm from various fruits into coffee at the right time to grow into the specialty coffee market. The entire family met us with warmth, kindness, and laughter when we visited, and the love that’s in this farm is palpable. This medium-sized family business shows how coffee farming can be a sustainable livelihood in places like Brazil, and we think that’s something to be celebrated! Based in Minas Gerais, João grows three varieties of coffee on his farm: Red Mundo Novo, Yellow Catucai, and Yellow Catuai. This lot was mechanically harvested and naturally processed. He's a regular participant in our Futures project, but we also wanted to showcase this lot on its own. Elevation: 900-938 Meters Above Sea LevelVarietal: Mundo Novo, Catucai, CatuaiCup score: 83Price paid per kg: £7Process: Fully natural

Maria Helena Barbosa Brunelli (pictured above, right) is one of those people who both overflows with kindness and commands respect. Within seconds of meeting her, we were awed. She won two categories of the regional competition we attended in Brazil and was the picture of grace in victory. Maria Helena runs the farm herself after her husband's passing, and her background as a doctor informs her careful attention to detail and extra cleanliness in her working style. This lot of Paraiso varietal was dried on muslin cloths rather than straight on the patio itself. This led to a crisp, clean cup that is rare in Brazilian coffee, with beautiful notes of apricot, lemon, and camomile. We think Maria Helena is a future rockstar producer, and we hope to keep working with her for many years to come! Here's a bit more of Maria Helena's story in her own words: "We practically started a new story, with no family tradition as it usually happens in coffee farms. We acquired the farm, my husband and me, in 1989, knowing nothing of rural work and agriculture. The farm already had its milk phase, its beef cattle phase and, 13 or 14 years ago, we started with a little coffee area in an experimental fashion. Little by little, we expanded and professionalised not only the coffee cultivation, but also the farm management and we kept the beef cattle processes. We started to preserve the soil, the springs, and the streams that go through the property and the forest. We also planted several trees spread in the free circulation areas and created an orchard, a garden and a yard, making this little world our place of living." Elevation: 850 Meters above Sea LevelVarietal: ParaisoCup score: 85Price paid per kg: £11.59Process: Fully natural, cherries are sorted, then dried on muslin cloth

Welton is one of the farmers from our Futures project in Brazil with Minasul Cooperative (pictured above in the excellent hat). He’s a family man who is very proud of his farm. His life is dedicated to growing superb, consistent coffee and then processing it himself on his land. This lot is the perfect example of the lovely chocolately naturals that Welton is known for. It's got a smooth, comforting groundedness with notes of hazelnut and cocoa, plus a hint of sweet damson plum. Great as espresso with milk, but also tasty on its own if you prefer an elevated yet 'classic' profile. Here's a bit more about Welton and his farm from Minasul: The farm's history began in 1940, when Tião, Welton's grandfather, decided to cultivate a parcel of land in Minas Gerais with care and dedication. Welton grew up admiring his grandfather's legacy and decided to continue the work. In 2009, in search of new opportunities, he joined Minasul. This decision was a milestone in the farm's trajectory, allowing it to evolve financially and invest in more modern technologies and practices. With this new perspective, he diversified the plantations and improved productivity, always honoring Tião's learning. To process this coffee, cherries were carefully sorted and then dried on patios. Elevation: 850 Meters Above Sea LevelVarietal: Mundo Novo, Yellow CatuaiCup score: 83Price paid per kg: £7.25Process: Fully natural

You might have noticed our offer list generally contains between six and 16 different Colombian coffees at any given time — we all benefit massively from the affordable and delicious coffees constantly coming out of Colombia these days. Right now, Colombian producers need our help in the aftermath of the colossal earthquake on August 10th. Our friends and partners at Fundación Apuna & Siruma Coffee, who source Chapata for us, have started a disaster relief fund for smallholders who have been affected. £1 per bag of this coffee sold will be donated to this fund (alongside additional money from the general Skylark Uplift Fund). A perennial fan pick, Chapata is one of our favourite relationship coffees from Colombia. We’ve been buying a large quantity of this coffee for 6 years now, and our partners Siruma x Falcon are doing brilliant sustainability and educational work on the ground in this region of the world. This fresh-crop Chapata is one of the most sugary coffees we'll have, with unusually clean tropical fruit notes of mango and papaya along with candied tamarind paste. If you're looking for the sweet explosion of the season with a little less funk, get this one! It's a unique chance to experience these tropical notes without much booziness. We're honoured to work with our importing friends at Falcon, who are always looking for ways to support small Colombian coffee farmers. Since 2021, they've linked with Colombian exporter Siruma to provide training, price transparency, and accessibility to smallholder farmers across Colombia, especially those in remote areas. It's especially valuable for these farmers to receive education on the business of speciality coffee. The more knowledge they have, the more they can advocate for themselves and their products in the coffee market. Chapata was purchased as a part of this ongoing project. For this lot, cleaned and ripe cherries were placed in baskets in a temperature-controlled room to support the aerobic process for 24-36 hours. The basket holes allow for the free circulation of all oxygen and CO2 that are produced during fermentation. The coffee was then relocated to a mechanical drying system, maintaining a temperature between 35-40 degrees Celsius until reaching a moisture level of 10-11%. After drying, the coffee was de-hulled and packed in GrainPro bags to stabilise for 15 days, with each processed batch kept separate to ensure careful management of every phase. Elevation: 1800 Meters Above Sea LevelVarietal: Castillo, Colombia, CaturraCup score: 87.5Price paid per kg: £10.05 plus £1 donated per bag sold.Process: Fully natural in mechanical cold dryers Note: We paid a bit less than last year for this coffee, and would normally lower the price as a result. To support the earthquake donation, we've kept the price at £13.50 for 250g.

Leave it to Edinson Argote and the team at Quebraditas to make even the humble Castillo varietal taste like a dreamy dessert. This coffee is similar to his ever-popular Orange Bourbon, but with a bit more sweet creaminess – there are loads of bright citrus notes here alongside bubblegummy, marshmallowy goodness. A tasty treat for all the sweet tooths out there. In 2023, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to trade her nursing career for a life in coffee. Quebraditas is a family-run project dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to their fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, and the maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Oporapa is a region that has not yet gained significant recognition in the coffee world, partly due to infrastructure challenges and other factors. Edinson and Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region. Additionally, they purchase coffee cherries from San Adolfo. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidized in food-grade plastic drums for 24 hours and depulped without using water. Fermentation continued for a total of 60 hours with a specific yeast before washing. The coffee was then dried for 76 hours at an average temperature of 38°C. Finally, it was stabilized and prepared for transport in GrainPro-type bags. Elevation: 1650-1800 Meters Above Sea Level Varietal: Castillo Cup score: 87.5 Price paid per kg: £11.50 Process: Washed with yeast inoculation

Allergy warning: these coffees were processed using fruit juice and pulp, so should not be consumed by anyone with an allergy or sensitivity to the fruits in the name. We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on additional tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you enjoy co-fermented coffees and want to have a similar experience, here's your chance. Edinson, Luz Ángela, and their team produce the tastiest, most elegant co-ferments that we've ever had. Co-ferments are not for everyone, but all three of these are restrained enough that we think you'll want to guzzle down the whole cup. This pack will include 126g each of the following coffees: Peach Melba, peach co-ferment Strawberry Daiquiri, strawberry co-ferment Passionfruit Punch, passionfruit co-ferment Edinson Argote's Quebraditas project is a family-run enterprise dedicated to producing premium coffees with standout and reproducible sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Edinson and his partner Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process these lots, cherries were floated to remove green, overripe, and dry cherry. They were then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of fruit pulp, sugar, and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Co-fermented with the listed fruits

A vibrant natural Orange Bourbon from Edinson Argote and Angela Rojas in Huila, Colombia. Tropical fruit, floral sweetness, and citrusy Aperol-like brightness make it playful and expressive.

Allergy warning: this coffee was processed using passionfruit juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to passionfruit. Edinson's co-ferments (like his tasty Peach Melba) have been such bit hits that we've decided to really go for it and add two new options to the mix. This one has been co-fermented with passionfruit and tastes like the juiciest spiked tropical punch. If you want to try all three co-ferments, have a look at our special Tasting Set here! Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe passionfruit and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Passionfruit Co-Fermented

Allergy warning: this coffee was processed using peach juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to peaches. Those of you familiar with Edinson Argote's pink and orange bourbons will know his coffees are always a force to be reckoned with. We're in awe of his tenacity and innovative processing styles that create incredibly delicious coffees, and this peach co-ferment is no exception. If you're craving something loud and juicy, look no further! This coffee is practically exploding with peachy goodness, but there's a bit of nuance there as well ... sweet notes of raspberry and vanilla tie it all together to create a bold Peach Melba experience you won't soon forget. Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe peach and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Peach Co-Fermented

Allergy warning: this coffee was processed using strawberry juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to strawberries. Edinson's co-ferments (like his tasty Peach Melba) have been such bit hits that we've decided to really go for it and add two new options to the mix. This one has been co-fermented with strawberries and tastes like a sweet, tangy strawberry daiquiri. If you want to try all three co-ferments, have a look at our special Tasting Set here! Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe strawberry and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Strawberry Co-Fermented

This elegant Gesha represents a beautiful full-circle moment for our 'Misfits' category. Last year, we had a coffee from Hervey and Rocio that wasn't spectacular, and that was partially our fault. We had encouraged them to try their hand at producing a natural coffee, since we thought that would increase the value of their product. They had a crazy amount of rain, and long story short, the natural wasn't as good as we hoped it would be – but we bought it anyway, and sold it under our 'Misfits' label. This year, their naturals are shaping up to be much improved, and because the relationship was maintained, we got access to this lovely Gesha as well! It's a classic, clean, washed Gesha with vibrant notes of orange juice, bergamot, and Ceylon tea. We think it tastes almost like a 'best of the year' Kenyan coffee rather than Colombian. Our friends Laura and William at Minga have been helping us source amazing coffees like this one for several years. Here's a bit more about Hervey and Rocio from Minga: They have been coffee producers their entire lives, initially growing Castillo for the commodity market. However, Hervey wanted to move beyond being a commodity producer, so he sought out renowned Gesha varietals in hopes of entering the specialty market and forming a direct connection with his customers. At the same, he works at finding the right process to add value to his Castillo. His commitment to finding the perfect profile is a reminder of the unseen hard work behind specialty coffees. The Minga team in Pitalito has tasted countless experiments from Hervey, which has been a valuable learning experience for us and has helped us build a strong friendship with both Hervey and Rocio. It is important to acknowledge Rocio in this achievement because women often work behind the scenes in the coffee businesses of smallholders. Rocio takes care of all the farm workers, cooks tirelessly every day for five to 15 people, and ensures everyone has what they need before heading out to work on the farm or in the mill. Elevation: 1700 MASL Varietal: Gesha Cup Score: 90 Price paid per kg: £16.50 Process: Washed

This decaf is from a Colombian project that promotes greater recognition for women in coffee by providing production training alongside gender equality training in a rural area where these things do not usually co-exist. Igualdad Mujeres Hombres/Equality Women and Men is a new relationship for us, and we're excited to support IMH producers like Teresa Hurtado and her daughter Angelica (pictured above) by bringing you this tasty decaf! This decaf coffee is sweet and fruity with just the right amount of gentle acidity. Notes of star fruit and fig mingle with sugary caramel for a vibrant yet mellow finish ... you won't even miss the caffeine. We sourced this coffee through our friends at Raw Material, a non-profit that returns surplus payments to producers. Here's a bit more about IMH in their words: Given the different social and cultural dynamics in the rural areas of Colombia, women have faced multiple barriers to positions of leadership in their own communities and family businesses. In spite of this, women’s work is essential to the sustainability of the coffee supply chain. And though this is commonly understood, many women struggle immensely to achieve management roles or appreciation for their efforts. The women’s group IMH (Igualdad Mujeres Hombres) is an initiative of rural women who are committed to learning all that it takes to produce high-quality specialty coffee. The group are focussed on processing techniques, from picking to drying, with the goal of improving flavour for sale into the specialty market. Igualdad Mujeres Hombres hosts workshops and exchanges between both male and female coffee producers. The goal is to enhance productivity in the long term, encouraging respectful dynamics between men and women in these rural areas of Colombia. Their farms are located near the Tatama national park in the northwest of Risaralda, which provides a unique microclimate for high-quality coffee production. Producers in the association are able to access the specialty supply chain, whilst simultaneously creating a respectful environment for women coffee producers. Elevation: 1600-1800 Metres Above Sea Level Varietal: Castillo, V. Colombia, Caturra Cup score: 85 Price paid per kg: £11.93 Process: Washed, Ethyl Acetate (sugar cane) decaffeination Pictured below from top left to bottom right: Producer Teresa Hurtado on her farm Las Brisas Producer Fabiola Mena Angelica Hurtado

A comforting, classic blend with chocolate, caramel, and nut notes, built for an easy everyday cup without the bitterness of a traditional diner-style coffee.

We've featured several distinct lots from our good friends at Aquiares this year, and they've all been delicious. However – there's no other way to say it – this lot is the MOST delicious! Notes of juicy strawberry, sweet-tart raspberry, and floral hibiscus magically mingle to create a fruity, tangy dream. We've only got a small amount of this special lot, so stock up while you can. Costa Rican coffees (and Central American coffees in general) can represent a lot of problematic things about the coffee supply chain: For example, many farms in Central America are owned by wealthy Westerners who have access to capital and marketing that allows them to sell their coffees at prices that indigenous people could never achieve. This coffee is different, and it represents the sort of decolonisation of the coffee supply chain that we want to support. Aquiares is a Costa Rican legacy farm, and they've set an absolute gold standard in how they treat people and the planet. The way they increase biodiversity, capture carbon, and care for both Costa Rican and migrant workers is a testament to how coffee CAN change people's lives. In fact, Diego Robelo (pictured above) is more like a town mayor than a coffee farmer, and our colleague Will recently visited to write about this expansive community. We've bought coffee from Aquiares since our first year at Skylark, but we are delighted to partner with them more fully for the first time in 2025 as well as for the foreseeable future. We plan to have their coffee on offer year-round as a staple to support the amazing work they do. Check out more of their story by reading below: Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners, three families who have worked together with the farm's staff and community to implement a modern model of sustainable agriculture. Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. However, one thread throughout his life has been a commitment to social justice. From the beginning, Don Alfonso made the social welfare of farm workers and the wider community one of his main priorities. His dedication has transformed the farm and the region. The community of Aquiares, originally created to house workers on the estate, sits in the midst of the farm. When it was built, the farm owned the houses where employees lived, creating home insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker received a bonus for his or her years of service, housing plots were priced at a fraction of the local rate, and workers received assistance to apply for the government house fund. In the beginning, this seemed too good to be true, but as the first families obtained their own homes everyone else followed suit. In a matter of three years, the town was brought to life, enriched by security and achievement. Today, only around 15% of Aquiares residents work on the farm (many have gone on to become schoolteachers, doctors, etc.) and 96% of these own their own home, giving them options for the future that they themselves can choose. All Aquiares coffee is picked by hand to ensure consistent high quality. Microlots such as this one are picked by a special team of expert harvesters who are paid well above the daily rate for their exceptional skills. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The pickers represent the farm’s most valuable asset. They hail from the community of Aquiares, nearby towns, and even from the neighbouring country of Nicaragua. The farm ensures that all workers have a safe work environment and a comfortable place to live. Workers coming from further away can live in on-site housing and use a children’s daycare. The farm sponsors doctors’ visits for pickers and their families twice a week where nutritional health advice is also given. To take better care of its field workers, Aquiares has established first-of-its-kind physical therapy sessions and also a daily warm-up routine of exercise before work. Many pickers return each year, confirming the success of the model. Aquiares is strongly committed to and has become an international leader in environmental sustainability. The farm has long seen the connection between agricultural, environmental, and social health. By planting more than 50,000 shade trees, creating natural buffers around streams and water springs, preserving the river valleys as forests, planting along the contour lines, implementing integrated pest management systems, and many other steps, Aquiares has demonstrated how to make ecological ideals a reality. For example, since soil health is the most important factor for a successful farm, Aquiares takes many steps to naturally improve the farm’s volcanic soil. The organic matter from pruning and the leaf litter from the coffee and shade trees are left to feed soil microbes and provide organic nutrients. The diversified shade trees (over 40 species) also cool the ground, slowing the ripening of the coffee, which allows for sugars from the mucilage to be fully absorbed by the bean, thus improving cup quality. The farm’s agricultural objective is to find synergies like these, where environmental health translates into coffee plant health, which ultimately contributes to long-term stability in the production of high-quality coffee. The farm’s terrain varies from gently sloping to steep hills. Valleys between hills create microclimates that are ideal for growing mainly Caturra and grafted Arabica-Nemaya varieties. Although Aquiares is considered large by Central American standards, the farm aims to tend to every individual coffee plant’s needs. Therefore, Aquiares utilizes a system of pruning each plant on its own, instead of pruning by row or by lot. Through an intensive rehabilitation program, Aquiares has re-planted more than 400,000 coffee trees in small patches of existing fields. This rejuvenated the crop of trees and increased the land’s utilization. It also played a crucial role in the 2012 rust attack, as young plants resisted the disease better, slowing its spread. Stringent environmental stewardship enabled the farm to achieve Rainforest Alliance Certification in 2003. In 2012, Aquiares became the first farm in Costa Rica to fulfill the requirements of the Rainforest Alliance Climate Module. This requires adhering to careful standards of greenhouse gas emissions and energy use, which are meticulously tracked through each harvest season. This certification demonstrates that the farm’s low emissions do not meaningfully contribute to climate change. You can read more about life at Aquiares right here.Elevation: 1200 Meters Above Sea Level Varietal: F1 Centroamericano Hybrid Cup score: 90 Price paid per kg: £18.02 Process: Thermic

A natural coffee from Aquiares Estate in Costa Rica, bringing strawberry milkshake and tayberry sweetness. Creamy, juicy, and balanced, it is a bright fruit-led expression of the farm.

Costa Rican coffees (and Central American coffees in general) can represent a lot of problematic things about the coffee supply chain: For example, many farms in Central America are owned by wealthy Westerners who have access to capital and marketing that allows them to sell their coffees at prices that indigenous people could never achieve. This coffee is different, and it represents the sort of de-colonisation of the coffee supply chain that we want to support. Aquiares is a Costa Rican legacy farm, and they've set an absolute gold standard in how they treat people and the planet. The way they increase biodiversity, capture carbon, and care for both Costa Rican and migrant workers is a testament to how coffee CAN change people's lives. In fact, Diego Robelo is more like a town mayor than a coffee farmer, and our colleague Will recently visited to write about this expansive community. Aquiares also produces delicious, consistent coffees. This is one of their more special lots — a Mariana varietal with sweet, juicy notes of raspberry mousse and coffee pulp. Mariana is a relatively new hybrid varietal and a great example of how coffee farmers today experiment with a wide range of coffee plants to find those that work best in their region as climate change affects traditional growing methods and plant choices. You can also try their equally tasty Esperanza varietal here. We've bought coffee from Aquiares since our first year at Skylark, but we've been delighted to partner with them more fully since 2025 and plan to continue for the foreseeable future. We plan to have at least one of their coffees on offer year-round to support the amazing work they do. Check out more of their story by reading below: Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners, three families who have worked together with the farm's staff and community to implement a modern model of sustainable agriculture. Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. However, one thread throughout his life has been a commitment to social justice. From the beginning, Don Alfonso made the social welfare of farm workers and the wider community one of his main priorities. His dedication has transformed the farm and the region. The community of Aquiares, originally created to house workers on the estate, sits in the midst of the farm. When it was built, the farm owned the houses where employees lived, creating home insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker received a bonus for his or her years of service, housing plots were priced at a fraction of the local rate, and workers received assistance to apply for the government house fund. In the beginning, this seemed too good to be true, but as the first families obtained their own homes everyone else followed suit. In a matter of three years, the town was brought to life, enriched by security and achievement. Today, only around 15% of Aquiares residents work on the farm (many have gone on to become schoolteachers, doctors, etc.) and 96% of these own their own home, giving them options for the future that they themselves can choose. All Aquiares coffee is picked by hand to ensure consistent high quality. Microlots such as this one are picked by a special team of expert harvesters who are paid well above the daily rate for their exceptional skills. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The pickers represent the farm’s most valuable asset. They hail from the community of Aquiares, nearby towns, and even from the neighbouring country of Nicaragua. The farm ensures that all workers have a safe work environment and a comfortable place to live. Workers coming from further away can live in on-site housing and use a children’s daycare. The farm sponsors doctors’ visits for pickers and their families twice a week where nutritional health advice is also given. To take better care of its field workers, Aquiares has established first-of-its-kind physical therapy sessions and also a daily warm-up routine of exercise before work. Many pickers return each year, confirming the success of the model. Aquiares is strongly committed to and has become an international leader in environmental sustainability. The farm has long seen the connection between agricultural, environmental, and social health. By planting more than 50,000 shade trees, creating natural buffers around streams and water springs, preserving the river valleys as forests, planting along the contour lines, implementing integrated pest management systems, and many other steps, Aquiares has demonstrated how to make ecological ideals a reality. For example, since soil health is the most important factor for a successful farm, Aquiares takes many steps to naturally improve the farm’s volcanic soil. The organic matter from pruning and the leaf litter from the coffee and shade trees are left to feed soil microbes and provide organic nutrients. The diversified shade trees (over 40 species) also cool the ground, slowing the ripening of the coffee, which allows for sugars from the mucilage to be fully absorbed by the bean, thus improving cup quality. The farm’s agricultural objective is to find synergies like these, where environmental health translates into coffee plant health, which ultimately contributes to long-term stability in the production of high-quality coffee. The farm’s terrain varies from gently sloping to steep hills. Valleys between hills create microclimates that are ideal for growing mainly Caturra and grafted Arabica-Nemaya varieties. Although Aquiares is considered large by Central American standards, the farm aims to tend to every individual coffee plant’s needs. Therefore, Aquiares utilizes a system of pruning each plant on its own, instead of pruning by row or by lot. Through an intensive rehabilitation program, Aquiares has re-planted more than 400,000 coffee trees in small patches of existing fields. This rejuvenated the crop of trees and increased the land’s utilization. It also played a crucial role in the 2012 rust attack, as young plants resisted the disease better, slowing its spread. Stringent environmental stewardship enabled the farm to achieve Rainforest Alliance Certification in 2003. In 2012, Aquiares became the first farm in Costa Rica to fulfill the requirements of the Rainforest Alliance Climate Module. This requires adhering to careful standards of greenhouse gas emissions and energy use, which are meticulously tracked through each harvest season. This certification demonstrates that the farm’s low emissions do not meaningfully contribute to climate change. You can read more about life at Aquiares right here.Elevation: 1200 Meters Above Sea Level Varietal: Mariana Cup score: 87 Price paid per kg: £12.70 Process: Natural

A washed Costa Rican coffee from Aquiares Estate on the slopes of Turrialba Volcano. Chocolate, hazelnut, and ripe plum notes make it consistent, sweet, and easy to enjoy.

In a world where co-ferments and wacky processing have almost occluded the coffees that used to excite us, this exceptional lot is a time machine back to the style of Gesha that was a game changer 15 to 20 years ago. This is the Platonic ideal of what a Gesha can and should be. For those who remember, it's extremely similar to the 'Purple Princess' Esmeralda Gesha that first passed the $100/lb. auction barrier back in 2007. The Alvarado Fonseca family processed this coffee using their signature 'slow natural' process, a technique developed over months of experimentation and refinement. The cherries were dried over 10 to 20 days and rested for months (yes, you read that correctly) before milling to create a mind-blowingly sweet and complex cup. Absolutely redolent with notes of strawberry, aged Cognac, and calendula, you do not want to miss this one. Located in Costa Rica’s coffee region, Vista Paraíso farm and the Corazón de Jesús Micromill are owned by the Alvarado Fonseca family. The family started their business in November 2015 with a mission to earn recognition nationally and internationally for their quality and innovation while always working in harmony with the environment. Operations at the micromill primarily focus on processing coffees from the Chirripó microregion. The family have now established themselves as producers of high-quality coffees and received numerous awards, reflecting their passion and expertise. During the 2021-2022 harvest, they embarked on a new journey that would transform the way they processed their coffee. This led to the creation of the Natural Reposado (Slow Natural) process. The family's vision was to create something unique, a method that could highlight the individual characteristics of each coffee variety they grew. With this in mind, they started a testing period that lasted around four months. Every family member got involved, experimenting at different times and temperatures until they found the perfect formula. For this Geisha x ET47 lot from La Cusuka, Corazón de Jesús Micromill applied a carefully managed Slow Natural process designed to preserve the coffee's aromatic complexity while promoting gradual and even drying. Fully ripe cherries were selectively handpicked and carefully sorted before being transferred to raised drying beds, where they were dried whole under the sun. The cherries were regularly turned throughout the drying process and adjusted according to weather conditions and the rate of moisture reduction. The coffee slowly dried for 10 to 20 days, allowing moisture to decrease gradually while preserving the integrity of the fruit. Once the cherries reached the appropriate moisture content, the coffee rested for about two months before dry milling and final preparation for export. This slow and controlled approach allowed the coffee to develop pronounced sweetness, fruit complexity, and aromatic expression while maintaining clarity and balance in the cup. Elevation: 1500-1800 Meters Above Sea Level Varietal: Gesha Cup score: 92 Price paid per kg: £32 Process: Slow Natural

A juicy natural-process blend from Ethiopia and Costa Rica, combining fruit-forward sweetness with a creamy profile reminiscent of melted Neapolitan ice cream.

We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! This lot underwent a 96-hour carbonic fermentation period that enhanced fruit expression, producing ultra-sweet notes of strawberry, vanilla, and Concord grape with the perfect gentle acidity. Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. This lot began with carefully sorted cherries placed in hermetic containers, where carbon dioxide was flushed in to create an anoxic environment. The 96-hour CO₂ fermentation promoted intracellular fermentation within the coffee beans and encouraged selective microbial activity, dominated by yeasts and lactic acid bacteria. Elevation: 1900-2200 Metres Above Sea LevelVarietal: 74112, 74110, Wild Guji MegaduCup score: 90Price paid per kg: £18.85Process: 96hr carbonic natural

We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! Anaerobically fermented for 96 hours, this one has a balanced, elegant profile with vibrant floral and berry notes alongside a creamy mouthfeel. Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment, promoting anaerobic fermentation. Under these conditions, yeasts and lactic acid bacteria broke down sugars into flavor precursors, shaping the cup’s complexity. Fermentation lasted for 96 hours. Beyond flavour, this experiment strengthened the mill team’s understanding of fermentation science under real-world conditions. Elevation: 1900-2200 Metres Above Sea LevelVarietal: 74112, 74110, Wild Guji MegaduCup score: 91Price paid per kg: £18.85Process: 96hr anaerobic natural

We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! Anaerobically fermented for 120 hours, this one has a boozy, jammy character and bright acidity for days. Notes of blueberry and pineapple shine through with a scoop of rum raisin on the side. Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. To process this lot, carefully selected cherries were sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment, allowing anaerobic fermentation to take place. Over 120 hours, yeasts and lactic acid bacteria broke down sugars into flavour precursors, producing bold and expressive profiles. Elevation: 1900-2200 Metres Above Sea LevelVarietal: 74112, 74110, Wild Guji MegaduCup score: 90.5Price paid per kg: £18.85Process: 120hr anaerobic natural

We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! This lot underwent a 120-hour carbonic fermentation period to highlight clarity and depth while developing luscious notes of strawberry, blueberry, and clementine. Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria. Elevation: 1900-2200 Metres Above Sea LevelVarietal: 74112, 74110, Wild Guji MegaduCup score: 90.5Price paid per kg: £18.85Process: 120hr carbonic natural