27 products
Sort by:
27 products
27 products
V19: 50% Nicaragua- CM Natural / 50% Costa Rica Trad Natural. Light Roaster Influence
3 key notes: [Black Forest Gâteau, Plum Jam, Apple]
Sourcing coffees that are exceptionally vibrant, bright and intensely expressive, then blending them together for a raucous cacophony of flavour. This blend will be an exploration of modern processing and vibrancy, a year round staple of intense fruit-forward notes. Coffee in full Colour, not just black and white.
V19: Originally planned for V18 but arriving a fortnight too late; we selected a fun field blend CM Nat from our pals The Good Sourcing. Produced at Bridazul by combining the output from 2 farmers and 3 farms (Eudoro has 2), this coffee was super funky, boozy tropical and full of bassy loud notes and syrupy body. A mite more chocolate/redfruit forward on landing, we had a few ways we could have approached pairing with this coffee. Our traditional blending approach might have been a bright, high acid or top note heavy washed coffee, oft with low body - a best of both worlds approach.
But we thought - why not double down. This traditional natural Caturra from Hacienda Sonora, an ecologically minded estate in Costa Rica (with 45 HA of shaded production with high biodiversity out of a total of 100, with a 35 HA wild forest reserve) was the most traditional of naturals - we found heaps of cherry pie, grape and milk chocolate in a slightly pulp-y forward cup. Doubling up the funky natties, when we worked on test blending it was a bit like when two waves combine to make a larger wave - constructive interference - where they're very complimentary of each other and the end profile is Loud, Fun, Natty AF and emphatically "Colourful" - perhaps a little lower acid than some versions have been, but then Colourful has never been about perfect consistency in flavour as much as it is consistency in concept.
We're tasting:
Aromatics of red & purple fruits - we're finding blackcurrant, grape, strawberry alongside dates and dried figs. In the cup it's super rich and dense, with a chocolate fudge cake sweetness, boozy cherry kirsch and vanilla chantilly as the dominant notes - much like a black forest cake. As it cools we're finding lime boiled sweets, spiced plum jam, and mulled apple cider.
Cultivar: SL28, SL34, Ruiru 11, Batian
Flavour notes: Blackcurrants, blackberries & raisins
Producer: Several smallholders farmers
Country: Kenya
Region: Nyeri
Harvest date: December 2025
Process: Washed
This Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins.
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.
Farm: El Diviso
Region: Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Aji
Process: Advanced Natural
Altitude: 1750 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Strawberry Bubblegum
Flavor: Cherry Candy
Aftertaste: Cherry
Mouthfeel: Round and Syrupy
Processing
Step 1 – Selective Hand Harvesting
Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation.
Step 2 – Initial Oxidation (24 hours)
The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.
Step 3 – First Anaerobic Fermentation (48 hours)
The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors.
Step 4 – Secondary Anaerobic Fermentation (48 hours)
The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity.
Step 5 – Thermal Conditioning
A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics.
Step 6 – Slow Sun Drying (15–20 days)
The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile.
Step 7 – Resting & Stabilization (20–30 days)
Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.
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.
Farm: El Proceso Estate
Farmer: Stiven Vargas Rojas
Region: Planadas, Tolima, Colombia
Producer: Jorge Elias Rojas Vásquez
Variety: Chiroso
Process: Washed
Altitude: 2050 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Floral, Stonefruits
Flavor: Apricot, Lemon
Aftertaste: Green Tea-like
Mouthfeel: Silky and Smooth
Processing
This microlot is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.
After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—milled at facility at Desarrolladores de Café. The result? A floral, fruity Chiroso with character.
Ethiopia - Chelchele Station, Heirloom, Natural
Producer: Chelchele Station
Origin: Ethiopia, Gedeb
Process: Natural
Variety: Heirloom
Altitude: 2000 masl
Roasted for: Filter
Origin : Uganda/ Colombia
Process : Washed / Co-Fermented with Yellow Fruits
Varietal : SL14/ SL28/ Castillo
Region : Guji / Huila
Notes : Peach lemonade, Iced tea, White nectarine
Showing 12/27
Next