Tasting Notes: April 2026 Coffees
Kalve is a specialty coffee roasters that stay true to all involved parties in all that they do. Kalve's core values are honesty, open-mindedness, an easy and quality-oriented approach as well as sustainability. They strive to leave a positive impact in all that they do, so that they can create a legacy that will span generations. When founders Gatis and Raimonds decided on establishing a coffee company, they started with values and only then came the name and product. They wanted to solve the issue of accessibility in the specialty coffee market - create coffee experiences that allow for a smooth transition from commercial to specialty, and on the other hand - offer a unique taste experience for those who already are immersed in the specialty coffee culture.
Kalve Coffees | Latvia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Joya, Colombia | Jermy is a third generation coffee farmer, as well as an engineer and agronomist. Fifteen years ago, he purchased a farm called La Joya in Chachagui. Fortunately, the farm has excellent climatic conditions, that enhance the attributes valued in the cup. La Joya experiences warm days and cool nights, which slow down the plant’s metabolism. This unique temperature variation helps develop a wide range of compounds that contribute to the complexity and richness of the coffee’s flavor profile.
Processing at farm La Joya begins with selectively harvesting only ripe coffee cherries, which are then sorted via flotation. After floating, the cherries are manually sorted before undergoing the main processing. This blend of Caturra, Castillo, and Colombia coffee varieties undergoes Natural processing. Sorted cherries are placed into sealed bags with a starter culture from Jermy's other processes and fermented anaerobically for five days. The fermented cherries are then dried on raised beds for 10 days, followed by an additional two days in a mechanical dryer. Natural processing enhances the complexity of the coffee’s flavor profile and highlighting fruity and wine-like notes. |
Tropical fruits, strawberry, orange and caramel Altitude: 2000 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| El Cuzuco, Costa Rica | This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception! After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries at the end of each harvest to the market price at a current point in time.
To him the solution was obvious: add value by process his own coffee. Finding a loan to purchase a wet mill, an enormous investment, was almost impossible. Only offers of above 14% interests were on the table. Giving up was not an option, therefore, in 2015 he decided to continue selling the lowest quality of his harvest to pump his cash-flow and specialise on natural processing of the best quality cherries - a bold move, as over-fermentations could have meant a tremendous monetary cost! Don William named his mill after his second daughter Hellen, who was only 20 years old and was helping him half time on this adventure, as the other half time she was being a mother. Finding new clients was a challenge. Nonetheless, because they achieved to produce outstanding and mind-blowing profiles, the demand for their coffees has exceeded supply. For these reasons, we are extremely honoured and proud to present this beautiful coffee and life story to you! |
Cherries, wine, chocolate, prunes and velvety Altitude: 1700 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Pirineos, El Salvador | Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego works to carry on a tradition and legacy built on more than 130 years of his family’s experience, history, and knowledge in coffee cultivation. The farm sits at 1,400 meters above sea level on the slopes of a standalone volcano. This unique positioning provides a microclimate unlike any other, with sun-filled days and cool breezes that create an environment ideal for coffee production, processing, and drying.
This coffee is named “Elite,” a tribute to the 90-year-old Bourbon trees on Diego’s farm—a name given by his father to honor their heritage. This particular Bourbon lot underwent a washed processing method. After being freshly harvested, the cherries were pulped using water to remove the fruit from the parchment layer. The washed beans were then spread over shaded, raised beds, where they dried for 45 days until reaching their optimal humidity level. |
Black tea, citrus, hazelnut and stone fruit Altitude: 1400 masl, Process: washed |
Selected Mix |
| Breakfast Club, Brazil | To celebrate our continuous cooperation with Sancoffee, we're happy to produce this signature filter coffee that will bring the best of coffee classics, roasted in a manner that respects the terroir and the hard work of the farmers of Sancoffee. The coop was born in 2000 as a speciality coffee cooperative and has ever since grown to be a B-Corp certified and CO2 Neutral coffee producer.
Since its fundation, Sancoffee has been the main driving force for quality in the Campos das Vertentes region. They strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters around the globe. |
Almond, chocolate and caramel Altitude: 1200 masl, Process: natural |
Selected Mix, Blend / Darker, PERCENT |
| Heirloom, Ethiopia | Mustefa Abakeno, a dedicated smallholder farmer in the picturesque Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center. Mustefa's processing methods seamlessly blend traditional techniques with innovative practices, resulting in exceptional coffee beans that honor Ethiopia's esteemed coffee culture.
At the beginning of his endeavour, Mustefa purchased a three-discs Coffee Pulper to process half of his harvest using the Fully Washed method. However, due to water scarcity and limited fermentation space, he adapted his approach. The pulped coffee underwent a brief eight-hour fermentation process before being skillfully transferred to drying beds, until reaching the optimal moisture content. This process creates a wonderfull complexity, that compliments the traditional profile of Ethiopian coffee. |
Stone fruits, lemon, cranberry and black tea Altitude: 2000 - 2100 masl, Process: washed |
Single / Light, Selected Mix |
| Toffee, Brazil / Colombia | This is our most recent espresso blend, tailored to fit the preference of those coffee lovers, who prefer an intense cup with next-to-no acidity. By maintaining a stable roast curve and blending highly soluble coffees from Brazil and Colombia, we achieve a profile that is reminiscent of Toffee - sweet, buttery and intense. Besides that, we feel like this cup profile, which is loved by so many, can also be an ode to people who have helped shape events in the world, which is why this coffee will always represent something or someone of importance to us. | Caramel, walnut and dried fruit Altitude: various masl, Process: various |
Blend / Darker, PERCENT |
Several years ago Robin and Martin opened Suedhang coffee roasters' doors. A third wave speciality coffee café in the heart of Tübingen - they love their open plan open windows, they love hosting for everyone, but secondly, Suedhang are a roastery, one with a passion to light roast coffee. The roasters are keen to experiment, breaking new ground, for example with Canephora coffee or drinks they have developed ourselves. Suedhang like to write articles and books on a wide variety of topics related to coffee, and they are overly happy when they offer coffees that make a difference. A difference, that is, which consists in the fact that drinking coffee is not an automatic act, but a conscious consumption - even if that's a big word, it's about quality of life.
Suedhang also seem themselves as activists by, for example, initiating a protest against the higher VAT on vegan milk alternatives - they don't give up and try to develop a regional solution for oat milk in reusable containers. For responsible consumption, Suedhang don't just do all this for themselves, they do it so that other companies can build on their ideas.
Suedhang Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Asman Gayo, Indonesia | Fruity and jammy with a delicate sweetness and grape acidity. ASMAN GAYO comes from a small mill in the Pegasing district of Takengon, Aceh, North Sumatra, led by Cup of Excellence winner Asman Arianto. The mill supports several small producers who have rebuilt their farms after a natural disaster, and produces both washed and natural coffees. At 1,300–1,650m altitude, the varieties Ateng, Bor Bor, Catimor and Timor are grown. The Natural lot is fruity and jammy, with fine sweetness and bright grape acidity. | Plum, blackberry, caramel and blueberry Altitude: 1300 - 1650 masl, Process: natural |
Rest of World, Plus 87, Single / Light |
| Gogogu, Ethiopia | Reminiscent of stone fruit with floral notes, delicate sweetness and gentle acidity. | Elderflower and white tea and peach Altitude: 1900 - 2200 masl, Process: washed |
Plus 87, Single / Light, Bloom |
| La Maravilla, Guatemala | A familiar chocolate-nut filter coffee for Fest, Break, or Breakfast. LA MARAVILLA is a family-run farm in Huehuetenango, Guatemala, founded in 1997 by Guillermo and Mauricio Rosales. Today, Mauricio and his son Luis continue the family tradition, cultivating Bourbon and Caturra at 1,650–1,800m. The farm focuses on careful washed processing and sustainable practices, including forest preservation, water treatment, and avoiding chemical herbicides. | Chocolate, pecan and orange Altitude: 1650 - 1800 masl, Process: washed |
Selected Mix, Single / Light, Bloom |
| Finca San Jose, Mexico | A perfect balance of jammy, fruity notes and juicy sweetness. | Red fruits, jammy and cherry Altitude: 1200 masl, Process: washed |
Plus 87, Rest of World |
| Muyu, Peru | Our modern espresso is the result of a friendly collaboration between Jimmy from the Aproeco cooperative, the importers Daniel and Lukas, and us. Together we came up with the name Muyu. It means round in Quichua. Muyupampa (round plain) is what the indigenous Amazonian people called the region of the mountain rainforest where this first-class coffee is sustainably grown today. And our well-balanced espresso is also round: delicate dark chocolatey notes harmonise with strong spiciness and natural sweetness. | Dark chocolate, almond and blueberry Altitude: 1380 - 1700 masl, Process: washed |
Selected Mix, Plus 87, Rest of World, Single / Light |
| Cuerpo, Peru / Vietnam | We owe CUERPO to our first employee Emanuel, who wanted a classic espresso blend with a familiar flavour profile and full body for his newly established mobile café “von Erden”. CUERPO pays tribute to the classic style of an espresso blend with plenty of natural sweetness. | Chocolate, caramel and walnut Altitude: various masl, Process: washed and honey |
Blend / Darker, PERCENT |
| El Carmen, Colombia | Honestly? Really? Yes. It doesn’t taste like a decaf. Did you put it in the wrong bag? No. It’s decaf. For real. And why doesn’t it have that typical sticky decaf taste? Three reasons: First, really good green coffee. Secondly, it is decaffeinated with ethyl acetate obtained from sugar cane. And thirdly, we didn’t fall asleep while roasting. And, uh, fourth, we really wanted a decent decaf that was in no way inferior to a WITH. So one is able to sleep and for all the mums. | Macadamia, caramel and pear Altitude: 1700 - 2100 masl, Process: decaf |
Decaf |
| Kindeng Mill, Papua New Guinea | Sweet, fruity and alcoholic in character. | Cranberry, Pinot Noir and chocolate mousse Altitude: 1520 - 1780 masl, Process: natural |
Premium |
It's no coincidence that this roasters is called Umami, for when they tasted the final result of their coffee, someone on the team described it: "...this coffee is on another level; it has a superior flavour." Then, when asked how they would define it in a single word, their answer was: UMAMI. That's how their name was born, a name that represents everything they want to offer you, a coffee with a flavour that goes beyond expectations, and a coffee that isn't explained, it's felt.
Umami Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| VOS Black, Guatemala | Region: Antigua; Producer: V.O.S | Pineapple, grapefruit and plum Process: honey |
Plus 87, Rest of World |
| Monte Bonito, Colombia | Region: Caldas; Producer: Monte Bonito Producers; Farm: Varias granjas de Monte Bonito | Chamomile, caramel, sugar and orange Process: washed |
Plus 87, Rest of World, Single / Light |
| Chelchelle, Ethiopia | Region: Yirgacheffe; Producer: Etop; Farm: Pequeñas granjas de Yirgacheffe | Chocolate, strawberries and cranberry Process: carbonic maceration |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Rosale Mejia, Nicaragua | Region: Jinotega; Producer: Familia Rosales Mejia; Farm: Hacienda Montesol | Tropical fruits, berries and panela Altitude: 700 - 1000 masl, Process: honey |
Selected Mix, Single / Light, Bloom, Plus 87, Rest of World |
| Medina, Guatemala | Region: Antigua; Producer: V.O.S | Chocolate, lime and apple Process: washed |
Plus 87, Rest of World |
| El Vergel, Colombia | Region: Tolima; Producer: Elias and Shady Bayter; Farm: El Vergel State | Passionfruit, cocoa, coconut, strawberry and citrus Process: sugar cane decaf |
Decaf |
| Guava Banana, Colombia | Region: Tolima; Producer: Elias and Shady Bayter; Farm: El Vergel State | Chocolate, plum, guava, red berries and mandarin Process: natural lactic fermentation |
Premium |
Since its inception, Silverskin coffee roasters have been driven by a passion for quality and innovation in the coffee industry. What began in a small kiosk in Ballsbridge, Dublin, quickly evolved into a celebrated local hub known for its fresh, roasted coffee and ever-changing menu of origins, regions, and processing methods. This dedication to excellence earned Silverskin accolades, including Best Coffee in Dublin in 2014 and Best Customer Service in 2015.
Building on this success, Silverskin expanded into roasting and wholesaling, establishing a state-of-the-art roastery in Dublin 10. With advanced technology and sustainable practices, the company ensures that each batch of coffee is packed immediately after roasting, preserving its freshness and flavour. Today, Silverskin Coffee sources specialty beans from the world’s finest farms, focusing on hybrid varietals and experimental fermentation. By collaborating with farmers who respect the land and the craft, Silverskin continues to push the boundaries of what coffee can be.
Silverskin Coffees | Ireland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gasharu 15+ Rwanda | Introducing our latest offering: a naturally processed Red Bourbon coffee from the esteemed Gasharu Washing Station in Rwanda’s Nyamasheke District. Grown at elevations between 1,700 and 2,100 meters, this coffee reflects the rich terroir and meticulous craftsmanship of the Gasharu community.
With a legacy dating back to 1976, Gasharu Coffee is renowned for its dedication to quality and innovation. Their commitment to sustainable practices and community involvement ensures that each cup not only delights the palate but also supports the livelihoods of Rwandan coffee farmers. Elevate your coffee experience with this exceptional natural Red Bourbon, where tradition meets innovation in every sip. Since 2020, our journey with Gasharu Coffee has been one of shared values, quality, and dedication. It all began during the challenges of the pandemic, when we first connected with Valentin, the owner of Gasharu Coffee. Through countless conversations and tastings, we discovered a mutual passion for producing and showcasing the finest coffee Rwanda has to offer. In 2024, at the World of Coffee event in Copenhagen, our collaboration reached a milestone as we finalised a direct trade partnership, bringing Gasharu Coffee’s exceptional beans to Ireland. This marked their first container shipment to our shores and our first container of specialty coffee from Rwanda. Each cup reflects the care, innovation, and authenticity that Gasharu is renowned for. It’s an honour to share their Red Bourbon coffee, a product of their legacy and commitment, with you. |
Mango, papaya and red fruits Altitude: 1600 - 2100 masl, Process: natural |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Womens Crown, Rwanda | Introducing our latest offering: a meticulously crafted washed Red Bourbon coffee from the esteemed Gasharu Washing Station in Rwanda’s Nyamasheke District. Grown at elevations between 1,600 and 2,100 meters, this coffee reflects the rich terroir and meticulous craftsmanship of the Gasharu community.
“Making women’s coffee work count” is the inspiration behind Rugori (Women’s Crown) Gasharu Coffee, a coffee lot solely produced and processed by women. In Rwanda, women carry out most of the work in coffee farming and processing. The Women’s Crown coffee draws from Rwandan culture, symbolising respect and recognition for women’s contributions to the coffee value chain. The term Urugori, meaning “women’s crown”, refers to the traditional crown given to women after their first birth as a symbol of motherhood and societal contribution. With over 80% of Gasharu Coffee’s workforce made up of women, this initiative promotes a transparent framework through which they can benefit directly from their labor, contributing to the household welfare, community growth, and environmental sustainability. Empowering women financially has been proven to reduce malnutrition, support education and combat climate change. When you see the Women’s Crown symbol on our packaging, you are helping to honor and empower the women who shape our coffee, supporting gender equality, stronger communities and sustainable future. Since 2020, our journey with Gasharu Coffee has been one of shared values, quality, and dedication. It all began during the challenges of the pandemic, when we first connected with Valentin, the owner of Gasharu Coffee. Through countless conversations and tastings, we discovered a mutual passion for producing and showcasing the finest coffee Rwanda has to offer. In 2024, at the World of Coffee event in Copenhagen, our collaboration reached a milestone as we finalised a direct trade partnership, bringing Gasharu Coffee’s exceptional beans to Ireland. This marked their first container shipment to our shores and our first container of specialty coffee from Rwanda. Each cup reflects the care, innovation, and authenticity that Gasharu is renowned for. It’s an honour to share their Red Bourbon coffee, a product of their legacy and commitment, with you. |
Blackcurrant, floral and tea Altitude: 1600 - 2100 masl, Process: washed |
Plus 87 |
| Las Amapolas, Guatemala | Guatemala is a fascinating country with rich indigenous culture andstunning natural habitats. The most striking features of its landscapeare the 37 volcanoes, several of them still being active. These volcanoes are not only attractive to travelers to discover but make upthe distinct characters to be found in Guatemalan coffees. Set in thenorthwest, bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country.
The name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors.” Elevation in this area reaches from 300 to 3850 meters, creating ideal micro-climateconditions for coffee cultivation. However, this coffee is only grown on the mountain slopes ranging from 1350 to 2000 meters, classifying this coffee for strictly hard bean (SHB) grade. Due to the high elevation these beans grow slower than usual, but also develop a higher density, i.e. building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best coffees in the world. |
Chocolate, winey and stone fruit Altitude: 2000 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Huila, Colombia | Sugarcane isn’t just used for its sweetness but can also be used in the decaffeination of coffee. This is because a natural compound called Ethyl Acetate, derived from sugarcane, can bind to and extract the caffeine from green coffee beans while leaving most of the other flavor compounds intact.
Colombia is a leader in sugarcane decaf and coffee production. They use their abundant supply of sugarcane to make molasses, which is fermented into ethanol and combined with acetic acid to produce ethyl acetate. The green beans are steamed, soaked in water and ethyl acetate, and undergo multiple cycles to extract about 97% of the caffeine. The remaining ethyl acetate is removed through steaming, and the beans are then dried, polished, cleaned, and ready for shipping. What makes the sugarcane method unique is that the beans retain a delightful sweetness, even after the ethyl acetate is burned off during roasting. This is ideal for Colombian and Central American coffee beans, as it enhances their sweetness and acidity. This decaf offering comes from Huila, in the midwest of Colombia. The region is home to over 70,000 coffee farmers growing varieties such as Typica, Caturra, and Castillo in some 15,000 hectares of land. |
Chocolate, grapes and mollases Altitude: 1500 masl, Process: sugar cane decaf |
Decaf |
| Impano, Rwanda | Introducing our latest offering: Impano Anaerobic Coffee, a distinctive and meticulously processed micro-lot from the renowned Gasharu Washing Station in Rwanda’s Nyamasheke District. Grown at elevations between 1,700 and 2,100 meters, this coffee reflects the rich terroir and meticulous craftsmanship of the Gasharu community.
With a legacy dating back to 1976, Gasharu Coffee is renowned for its dedication to quality and innovation. Their commitment to sustainable practices and community involvement ensures that each cup not only delights the palate but also supports the livelihoods of Rwandan coffee farmers. Elevate your coffee experience with this exceptional natural Red Bourbon, where tradition meets innovation in every sip. Since 2020, our journey with Gasharu Coffee has been one of shared values, quality, and dedication. It all began during the challenges of the pandemic, when we first connected with Valentin, the owner of Gasharu Coffee. Through countless conversations and tastings, we discovered a mutual passion for producing and showcasing the finest coffee Rwanda has to offer. In 2024, at the World of Coffee event in Copenhagen, our collaboration reached a milestone as we finalised a direct trade partnership, bringing Gasharu Coffee’s exceptional beans to Ireland. This marked their first container shipment to our shores and our first container of specialty coffee from Rwanda. Each cup reflects the care, innovation, and authenticity that Gasharu is renowned for. It’s an honour to share their Red Bourbon coffee, a product of their legacy and commitment, with you. |
Jelly Tots, peach and watermelon Altitude: 1600 - 2100 masl, Process: anaerobic natural |
Premium |
Williams & Johnson are very proud of their rotating selection of seasonal coffees and they absolutely love to share them. With a flagship café situated in the same space as their Probat 12kg roaster where they roast and pack all of their coffees, they welcome you to visit Williams & Johnson to learn a little bit more about the whole process or just to enjoy a lovingly prepared coffee in a beautiful setting. For more, you can wander around the gallery at Custom Lane or get your coffee to take away and enjoy a wander along the scenic water of Leith.
Williams & Johnson Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rwenzori, Uganda | Unavailable | Cherry cola and Black Forest Gateau Process: natural |
Bloom, Selected Mix |
| Sidama, Ethiopia | High up in the rich area of Shantawene are a collection of smallholder coffee producers within the Sidama region of Ethiopia. Roughly 940 producers here, growing coffee on small plots of land, gather their cherries to be processed at the Buncho Washing Station. The owner of the mill, Asefa Dukamo, was introduced to coffee at a young age as his parents were cultivating coffee and other garden crops. In his teens, he began to supply neighbouring coffee washing stations with cherries purchased from nearby relatives and villagers in addition to his own family’s farm. He realized that there were not many washing stations nearby, and he had to travel great distances to deliver his coffee. Thus began the idea to construct his own washing station to reduce the travel time for coffee producers in his region. As well as coffee, producers in the region will plant other crops such as sugar-cane, a variety of fruits and “Inset”; a common indigenous plant that can be prepared as food in different forms. Income from coffee is important, but minimal for most farmers due to the small size of their farms. As such, inputs are minimal – most coffee grown in the region is 100% organic, though not certified due to high certification costs, as farmers simply do not have the money to apply chemical fertilizers, pesticides, or herbicides. | Lemongrass and Sencha tea Altitude: 2250 - 2350 masl, Process: washed |
Bloom, Single / Light |
| Calama, Bolivia | High in the folds of the Bolivian Andes, where clouds drift low and the air thins into cool, bright stillness, coffee first took root. Spanish colonists brought the crop to the Yungas in the late 18th and early 19th century, but it was the indigenous communities — guided at the time by French influence — who planted the first seeds in these steep, fertile valleys. Production was modest, almost experimental, and Bolivia’s turbulent political landscape made it difficult for the young industry to grow.
When Bolivia gained independence in 1825, the country entered a century marked by instability. Coffee remained a quiet presence in the mountains, tended by families who worked the land but lacked the support to build something larger. It wasn’t until the mid‑1900s that the story began to shift. Agrarian reforms in the 20th century redistributed land to indigenous farmers, transforming Caranavi — a lush region within the Yungas — into the heart of Bolivian coffee. With land ownership came possibility. Smallholder farmers began organising, forming cooperatives to strengthen their voice and improve their livelihoods. ANPROCA emerged in 1976, followed by FECAFEB in 1991, laying the groundwork for a more connected and resilient coffee sector. Today, as much as 85–95% of Bolivia’s coffee is grown by smallholders cultivating just 1–8 hectares each. These are family farms, often passed down through generations, where coffee is woven into daily life. In the 1950s and 60s, sawmills carved roads into the mountains — infrastructure that would later become essential for moving coffee out of remote communities. By 1990, with support from USAID initiatives aimed at providing alternatives to coca cultivation, Bolivian coffee reached its first major peak. Farmers gained access to training, seedlings, and resources that helped stabilise production and improve quality. The industry faced another setback in 2008 during a period of political unrest, but Bolivian coffee has always been defined by resilience. Since 2019, a remarkable resurgence has taken hold, fuelled by rising domestic coffee consumption and a new generation of producers eager to build on the legacy of their parents and grandparents. This lot comes from members of APROCAFE, a cooperative founded in 2000 with just 35 producers. From the beginning, APROCAFE focused on improving incomes and securing organic and Fairtrade certifications — tools that helped farmers access better markets and build long‑term stability. Today, APROCAFE’s producers are spread across Caranavi, with many based in the communities of Uchumachi and Calama. Their coffees reflect the landscape they come from: high‑altitude farms, cool nights, rich soils, and a deep cultural connection to the land. |
Grapefruit, maple syrup and pecan Altitude: 1400 - 1600 masl, Process: washed |
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GUSTATORY (adjective): curating excellence in taste.