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58 products
Region: Nyeri, Kenya
Producer: 835 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: black cherry cola, red currant, honeysuckle
Producer info and cup notes:
Ichuga washing station, owned by Kiama Farmers Cooperative Society(FCS) is managed by Stephen Kinyua and processes cherry for over 835 smallholder farmers that live in the surrounding Nyeri county. On average, these farmers only tend to half a hectare or less than 300 trees, growing at an average 1,800masl. Kiama FCS was established in 2005 after a merger between 2 neighboring co-ops, and eventually grew to represent over 3,000 smallholders. Kiama operates 4 different washing stations including Gachuiro, Kiangundo, Ichuga and Kiamaina. After the government reforms in 2023 changed the way coffee exports are handled, Kiama was able to obtain its own export license and bargain directly with buyers, increasing its ability to better advocate for its members and ask for more fair prices for their coffee. This classically processed double-washed lot hits exactly what you'd expect from a Nyeri coffee, with a red fruit forward cup the highlights red currants, black cherry cola, and an abundance of citric aromatics like lemon and lime zest. As it cools, a beautiful honeysuckle floral tone rises to the surface and lingers long on the finish.
Source: Cafe Imports
Region: Chiriqui, Panama
Producer: Bambito Estate
Varietal: Red Bourbon
Process: Natural
Tasting notes: Pineapple, mango smoothie, ruby grapefruit
Producer info and cup notes:
In Chiriqui, Panama, Bambito Estate has been producing coffee since the early 1900s. Now in it's 4th and 5th generation in the hands of Priscilla and her son Ivan, the trees at Bambito Estate continue to produce some of our favorite coffees. Sitting between 1660-1800masl with 2 natural springs and its own cupping lab, greenhouse, and wet mill, Bambito Estate is ideally positioned for high quality and pays extreme attention to detail, not only to their prize winning washed Gesha, but also to the Caturra, Catuai, Yellow Catuai and Red Bourbon varietals also growing on their farm. Each year, they refine their processes and tweak their fermentation protocols, always seeking out incremental improvements and new flavor profiles. We feel it also very important to note, Priscilla and Ivan are some of the kindest folks we have ever met in coffee and have truly made an impression on us with their grace and respect, even when I personally was a greenbuyer with only 3 months experience under my belt a few years back, they took the time to visit and cup with us and even discuss sample roast profiles! We got to meetup with Ivan again at WOC San Diego this year and it was a delight. Now in our second year working with them on Shoebox, we are stoked to offer this traditionally processed Natural Red Bourbon. In the cup, we find an extremely intense fruited profile with a slightly lactic body that reminds us of a mango and pineapple smoothie. While hot, this is accompanied by a bright red ruby grapefruit acidity, that eventually cools into a slightly cleaner lemon-lime note and some very ripe apricot.
Region: Huila, Colombia
Producer: Marlon Bolaños / The Three Coffee Farmers
Varietal: Pink Bourbon
Process: Honey, 48hours in cherry in barrels, depulped, another 48hrs bulk fermented in barrels, then dried on raised beds as a honey for 10-15 days
Tasting notes: Yuzu, raw honey, bergamot
Producer info and cup notes:
Marlon Bolaños's project "The Three Coffee Farmers" produces some of the highest quality we have ever seen from Huila. Despite growing up in a coffee producing family, it wasn't until the age of 17 that Marlon took an interest in it, signing himself up for a Barista education course at SENA where he learned brewing, green coffee grading, and sensory analysis. Upon returning from that course, Marlon began planting differentiated varietals like pink bourbon, gesha, and chiroso while experimenting with new fermentation techniques on each subsequent harvest. Flash forward to today, and the farm is now owned by Marlon and his 2 brothers, Pedro and Hemerson. Marlon is responsible for quality control, fermentation protocols, sampling and part of the logistics operations. Marlon has also competed and won in several barista and brewing competitions over the last several years, taking spring water from his family's farm for brewing. It's especially suited for coffee due to the natural trace mineral composition, and now coveted by peers after earning the name "Champion's Water." This specific late harvest pink bourbon lot underwent a double fermentation very similar to the process he used for his washed Gesha, first being kept in sealed plastic barrels in cherry without water for 48 hours before being depulped and bulk fermented in the barrels for another 48 hours, then finally dried for 10-15 days on raised beds as a honey. In the cup, we find intensely bright and sweet citric acidity like yuzu lemonade, which quickly cools to a more rounded raw honey note in the centerline. As the cup fully cools, an array of florals rises to the surface alongside a more delicate stonefruit, reminding you of this varietal's Ethiopian heritage. Apricot, bergamot, and jasmine all settle out into a delightfully juicy but still tealike brew.
Region: Huila, Colombia
Producer: Marlon Bolaños / The Three Coffee Farmers
Varietal: Gesha
Process: Washed: 48hrs held in cherry underwater in barrels, then fully drained and left to dry ferment further for another 48hrs, then fully washed and dried on raised beds for 10-15 days
Tasting notes: Yellow Fig, pineapple, bergamot
Producer info and cup notes:
As we near our 1 year anniversary of launching Shoebox, Colombia season is well underway and we are particularly interested in extremely high quality, advanced fermentation Geshas. This past harvest has truly brought us some of the best coffees we've ever had, and this fruit bomb from Marlon Bolaños's project "The Three Coffee Farmers" is amongst the best of them. Despite growing up in a coffee producing family, it wasn't until the age of 17 that Marlon took an interest in it, signing himself up for a Barista education course at SENA where he learned brewing, green coffee grading, and sensory analysis. Upon returning from that course, Marlon began planting differentiated varietals like pink bourbon, gesha, and chiroso while experimenting with new fermentation techniques on each subsequent harvest. Flash forward to today, and the farm is now owned by Marlon and his 2 brothers, Pedro and Hemerson. Marlon is responsible for quality control, fermentation protocols, sampling and part of the logistics operations. Marlon has also competed and won in several barista and brewing competitions over the last several years, taking spring water from his family's farm for brewing. It's especially suited for coffee due to the natural trace mineral composition, and now coveted by peers after earning the name "Champion's Water." This specific washed gesha lot has quite an interesting process to it, having been submerged in cherry underwater for 48 hours before being drained, left in the same barrels dry to further ferment naturally for 48 hours before being fully washed and dried on raised beds.
Region: Urrao, Colombia
Producer: Sergio
Varietal: Chiroso
Process: Washed
Tasting notes: Blue-raspberry, white tea, jasmine
Producer info and cup notes:
In 2025, at just 26 years old, Sergio Caro won the Tierra de Diversidad competition in Colombia with his very first harvest. He started his coffee career learning in the Urrao producers co-operative championed by Unblended's team alongside producers like Viktor Pineda and Daniel Hernandez, who's coffees we've recently featured as intensely floral and fruited examples of the Chiroso production happening there. Sergio's farm Los Pinos sits at a soaring 2,400masl, providing an extremely unique microclimate with some of the highest growing altitudes in all of Colombia. At just half a hectare with only 4 employees, Sergio's operation is very tight-knit, well controlled, and highly quality focused, producing just under 1,000kg for the lot that ended up winning the Tierra De Diversidad competition. Due to the high elevation, the fermentation times used here are quite long, with a total of 72 hours held in cherry underwater still somehow yielding quite a clean cup as the end result. For drying, Los Pinos utilizes raised and shaded beds for optimal stability and slow drying, taking 2-3 weeks to reach their final moisture content targets. In the cup, we find an explosive process-related mixed berry tone reminiscent of blue-raspberry candy with a white tealike texture that carries with it tons of delicate florals. This coffee is quite flexible under both of our QC brewing methods, the washed and natural recipes, with the washed recipe highlighting the incredible fruited character, and the natural recipe focusing deeply on the florality, which presents as jasmine and bergamot.
Source: Unblended Coffee
Anoxic Washed, Gesha, Lightest Roast Influence - Best brewed with Filter
3 key notes: [Tangerine, Honeysuckle, Elderflower]
We've been working with Osito since we started, and they're one of our key supply chain partners. For the past 4 years (and some years before that with smaller regional events), Osito have run the "Copa de Oro" competition in Colombia - running over the 3 main regions they buy coffee from. This is the first year Copa de Oro lots have come to the UK/EU (typically they'd all been snaffled by the US), and we were very lucky to secure 2 of those - including this overall grand champion - first place central region and top overall - lot from Hugo González. A banger and top example of excellent Colombian Gesha
We're tasting:
Huge floral aromatics - we're finding fresh elderflower blossoms, honeysuckle and magnolia. In the cup it's creamy and very sweet - we find fresh tangerine, honeydew melon, and loquat, with a zippy white wine acidity. As it cools becoming more delicate - we find white tea, lemongrass, and dried jasmine.
Version 15 - 25% Burundi FW, 25% Colombia FW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
3 key notes: [Milk Chocolate, Dark Fruits, Sweet]
Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.
We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.
We're tasting: Creamy milk chocolate and almond butter as the dominant notes, with muscovado & dried fruits - apricot & golden raisin, alongside
gentle baking spice.
In milk: Butterscotch & saffron bun
Natural / E.A Decaf, JARC 74112/74110, Medium-Heavy Roaster Influence - Profiled mainly with balanced and soluble espresso in mind, but versatile
3 key notes: [Chocolate Orange, Malted Milk, Fudge]
After featuring a run of FW Kebena estate in Facility last year, we've had this lot patiently waiting in the wings for us to wait out our Colombian allocation. A touch more development - as befits the time off the trees - has produced a very balanced and enjoyable decaf.
We’re tasting:
Syrupy and thick, we're finding chocolate orange as the dominant character, alongside malted milk biscuits, light fudge, brazil nuts and a hint of baking spice; with a balanced acidity
In milk - bourbon biscuits, super sweet.
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