28 products
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28 products
28 products
Cultivar: K7, SL28, SL34
Flavour notes: Rose hips, hibiscus & red berries
Producer: Several smallholders farmers
Country: Kenya
Region: Mount Elgon
Harvest date: December 2025
Process: Washed
This Kenyan coffee from the Kapsokisio wet mill has intense flavours of rose hips, hibiscus and fresh red berries.
Region: Wete Village, Yirgacheffe
Altitude: 2050 Masl
Variety: Heirloom
Process: Washed
Tasting Note: Floral, Lemon, Apricot
This coffee is processed at a washing station owned by Wete Ambela Coffee Export PLC, located in the Wete Kebele of Konga Woreda, Yirgacheffee Zone, at 2050 masl. The station produces around 54 tons of coffee per year. The cherries are grown at altitudes of 2050-2200 masl on adjacent farms, where farmers cultivate heirloom varieties.
This coffee is processed using the washed method. The cherries are handpicked, then pulped to remove the mucilage. The beans are soaked for 48 hours and dried on African beds for 18 to 21 days.
Traditional Natural, Guatemala, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Jelly Beans, Tropical Juice, Daiquiri]
We're growing to love the profile of the naturals that come from Fredy Orantes' farm. This Gesha is surprisingly good for Guatemala - whilst it's not on the more floral end of the cultivar expression, it's suuuuper sweet and fruity and absolutely hitting the mark.
We're tasting:
Big purple fruit notes on the aromatics - we're getting turkish delight, grape and cherry gummy sweets. In the cup it's definitely process forward - we're finding strawberry daiquiri, cocoa butter, mixed tropical juice, with a syrupy body. As it cools becoming a little bit more open - we're finding super sweet notes of mixed jelly beans, watermelon, and a slightly herbal florality akin to mosiac hops.
Traditional Natural, Dega, Kurume, Wolisho, 74110, 74112, 74158, Medium-Light Roaster Influence - Best brewed with Espresso (or chunky batch)
3 key notes: [Choc Orange, Strawberry, Peach]
We took the QC team to the Nordic Approach spring cupping back in April, and let them pick out some lots for the offer. Marta, our head roaster picked the Chelbesa washed, and Charlotte our QC assistant picked Chelchele. We decided to run this as an espresso, hitting that classic Ethiopian natural profile with some interesting lift.
Delightful as a straight spro, where we've found this coffee really shines is in a milky.
We're tasting:
Big flavours as a straight spro - we're finding chocolate ganache and blood orange, morello cherry and honeycomb, and as it cools becoming like ripe strawberry, black tea and a hint of clove. In milk: this is where it shines, tastes like peach & vanilla jam
Producer Cafe Granja La Esperanza
Farm Las Margaritas
Country Colombia
Region Valle de Cauca
Altitude 1571-1852 masl
Process Hybrid Washed
Varietal Sudan Rume
Taste Notes Blueberry, Plum, Vanila, Ginger
One of our favourite coffees of all time, the Sudan Rume from Cafe Granja La Esperanza.
This iteration is from the Las Margaritas farm, located in the Valle de Cauca region of Colombia.
The coffee was processed as a Hybrid Washed, first the cherries are hand-picked at peak ripeness and sorted for quality. Measuring the brix levels and making sure they are uniform, in order to ensure uniform fermentation.
First Fermentation: A 14-hour open-tank aerobic fermentation initiates enzymatic activity and enhances natural flavour expression.
Second & Third Fermentation: Cherries undergo an 18-hour anaerobic fermentation in sealed tanks, followed by a 24-hour aerobic fermentation post-pulping to refine acidity and deepen complexity.
Washing: A thorough wash removes residual mucilage and stabilises the microbial profile, preparing the beans for drying.
Drying and Stabilisation: Beans are dried in mechanical silos at 38 °C over 3–5 days, preserving floral and spice notes.
You will find in the cup the most interesting rosemary and floral notes, followed by sweetness that reminds us of vanilla as well as malic notes of plums, pears and a blueberry aftertaste.
Region: Ruera Estate, Kiambu
Altitude: 1577 Masl
Variety: SL-28, SL-34, Batian, Ruiru 11
Process: Washed
Tasting Note: Blackcurrant, Gooseberry, Hibiscus
This coffee comes from Ruera Estate, a coffee plantation situated in Juja Sub County, Kiambu County.
Ruera Estate is located approximately 15 km from Ruiru town along Kiganjo road. It spans 190.31 hectares and is planted with Ruiru 11, SL 28, K7, and Batian varieties, thriving on red volcanic soils with a gently sloping landscape on low-lying hills. The cherries are grown at an elevation of 1577 metres above sea level.
The estate has provided employment opportunities for over 1,000 Kenyans in the rural area, throughout the entire coffee production process. The estate's natural lot was awarded 1st place in the Natural Coffees category at the Kenya National Taste of Harvest 2024–2025 competition.
The estate is managed by Coffee Management Services Ltd (CMS), a leading agribusiness service provider serving Kenya and the wider East African coffee sector. Since 2006, CMS has focused on providing agricultural and financial services while promoting sustainable coffee production across the region. CMS's agronomists visit the estate on a regular basis, of allowing for ongoing communication with producers, regular feedback on coffee quality, and continued investment in farm management and processing improvements.
Cultivar: Variedad Colombia
Flavour notes: Caramel, chocolate & red fruits
Producer: Elias Roa & Bellanid Sanchez
Country: Colombia
Region: El Pital, Huila
Process: Washed
Harvest date: May - June 2025
A comforting and sweet coffee with flavours of caramel, chocolate and red fruits.
Kenya - Kanjathi AA, Washed, SL28, SL34, Ruiru 11
Producer: Kanjathi AA
Origin: Kenya, Murang’a
Process: Washed
Variety: SL28, SL34, Ruiru 11
Altitude: 1750 masl
Roasted for: Espresso
Producer Kai Janson
Farm Los Alpes
Country Panama
Region Chiriquí
Altitude 1700 masl
Process Washed
Varietal Green Tip Geisha
Taste Notes Jasmine, White Peach, Lemon
This GWA 920 lot is the a beautiful expression of Washed Geisha from Panama. Bright, Jasmine florals, full of citric lemon notes with malic fruits like peaches. With a creamy mouthfeel, juicy body and crisp, clean finish.
The Janson Farm's story started in 1926 when Carl Axel Janson, left Sweden and went to Panama where he fell in love with the land, nature and everything Volcán, Chiriquí Province had to offer.
Fast-forward to today, where Kai, Janette and their team are producing world-class coffees, consistently. This Green Tip Geisha lot was grown at the Alpes farm, located 1700masl, with an average rainfall of 4405mm per year, and an average annual temperature between 14-26°C.
These conditions are what make the Janson coffees so special, allowing for slower maturation of the cherries, creating complex, floral, bright, clean and sweet coffees.
Producer Cafe Granja La Esperanza
Farm Finca Potosí
Country Colombia
Region Valle de Cauca
Altitude 1800 masl
Process Natural
Varietal CGLE-17 Hybrid
Taste Notes Strawberry Jam, Red Grape, Mango
Cultivar: Pacamara
Flavour notes: Tart red berries, stone fruit & dark chocolate
Producer: Diego Baraona
Country: El Salvador
Region: Tecapa-Chinameca, Usulutan
Process: Washed
Harvest date: February 2026
An intense and fruity Pacamara coffee with notes of tart red berries, stone fruit & dark chocolate.
Cultivar: Geisha
Flavour notes: Sweet mandarin, jasmine & honey
Producer: Marysabel Caballero & Moises Herrera
Country: Honduras
Region: Chinacla, La Paz
Process: Washed
Harvest date: March - April 2025
Expect sweet mandarin flavours with floral notes and a herbal twist from this award winning Geisha coffee.
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