Tasting Notes: August 2026 Coffees
Miche Coffee is a small coffee roastery tucked behind an old boat warehouse in Cap Ferret, France. Miche are here to make good coffee for their neighbours and friends and they have put a lot of thought into how they source and roast their beans. With humble beginnings and big dreams for the future, welcome to Miche
Making coffee has an impact on the planet and on the lives of the people who grow it. As coffee makers, the responsible thing to do is to minimise the negative impact they have on the environment and to maximise the positive impact they have on everyone involved. As such, Miche work exclusively with specialty coffee importers who prioritise equity, sustainability and transparency so that they know the coffee they roast benefits everyone in the supply chain. Miche have also invested in an SCE filter on their Giesen roaster to reduce the amount of roasting particles by 90%, and are members of 1% For the Planet which means that Miche donate 1% of our annual sales to a collection of environmental nonprofits creating positive change
Miche Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rio, Brazil | We call this one the crowd pleaser. If it’s your first foray into specialty coffee, you may want to start here. It’s sweet and balanced, and it’s on the lower-to-medium side of acidity levels, making it perfect for espresso. The creamy body and chocolatey flavor marries well with all of the milks out there, serving as the perfect base for your post-lunch cappuccino. Fazenda Rio Brilhante is a family-owned farm that has won awards for both the quality of their coffees, and their dedication to sustainability and social responsibility. The farm received first place in the Ethics and Traceability Award, given to farms committed to developing initiatives that support people, conserve the environment, and promote responsible agribusiness. | Dark chocolate, roasted almonds and dried fruit Altitude: 1150 masl, Process: natural |
Blend / Darker, PERCENT |
| Refisa, Ethiopia | We’re big fans of a good cup of Ethiopian drip, and this washed Heirloom makes for the perfect everyday brew. It’s got that nice tea-like body that we look for in an Ethiopian, with medium fruit-like acidity, and a long floral aftertaste. It’s delicate and apricoty and it pairs well with everything breakfast. Haru is one of the original stations to spotlight the quality of Ethiopian coffee on a global stage. Located near Yirgacheffe, it continues to produce beautifully clean and floral lots through careful wet processing — hand-sorted cherries are lightly fermented, then washed in clean water and dried on raised beds. Exporting coffee in Ethiopia requires close partnerships, and Haru’s owner Komilachu works hand in hand with Tracon and DR Wakefield, who’ve built trust together over more than a decade. | Bergamot, apricot and jasmin florals Altitude: 2000 masl, Process: washed |
Plus 87, Rest of World, Single / Light, Bloom |
| Buku, Ethiopia | We're loving this smooth and tropical natural Ethiopian — equally delicious as espresso or filter. It's got a blueberry and peach taste with a velvety finish. Located in the Guji region, the Buku Saysa washing station is known for its vibrant, fruit-forward coffees. This natural lot comes from Tega and Tula — a quality-focused producer committed to sustainable farming practices with over 3,500 local smallholders. Hand-picked cherries are grown at high altitudes of 2,300 meters, resulting in a fruity, refined cup. | Blueberry, red berries and peach Altitude: 810 - 950 masl, Process: natural |
Selected Mix, Blend / Darker |
| Perezoso, Costa Rica | Experience the depth of this silky and balanced Costa Rican yellow honey—equally delicious as espresso or filter. It’s got a milk chocolate and nougat taste with a bright white grape finish. Located in the renowned Los Santos region, the farm is managed by Humberto Naranjo, who prioritizes biodiversity by dedicating a portion of his land strictly to conservation. This microlot is defined by the San Diego mill’s signature yellow honey process, where the mucilage is left on the bean during sun-drying to intensify the natural sugars and artisanal character. Hand-picked at the peak of harvest, these carefully cured cherries result in an indulgent, refined cup with a signature sweetness. | Milk chocolate, nougat and white grape Altitude: 1750 masl, Process: honey |
Plus 87, Rest of World, Selected Mix |
| Monteverde, Peru | Unavailable | Almond, cacao and smooth Process: EA decaf |
Decaf |
Three Marks Coffee are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you. A fan-favourite at GUSTATORY, Three Marks are back with another feature
Three Marks Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gatomboya AA, Kenya | Gatomboya Factory is one of the wet mills operated by the Barichu Farmers Cooperative Society (FCS) in Nyeri County, Kenya. The factory serves as a central processing station for surrounding smallholder farmers, providing infrastructure for cherry reception, processing, and quality control. The factory works with more than 600 smallholder farmers, each cultivating small plots of land. This cooperative model allows producers to access processing facilities, technical support, and a direct route to market while maintaining ownership of their farms. As part of a cooperative system, Gatomboya supports smallholder farmers by providing fair access to processing infrastructure and encouraging Good Agricultural Practices (GAP). The project promotes long term sustainability through resilient coffee varieties and responsible soil management, while fostering knowledge among farmers to continuously improve quality year after year.
Kenyan coffees are classified by size. AA beans are the largest size with 17/18 screen size, meaning that they are larger than 7.2 millimeters. Smallholders selectively handpick only ripe cherries and deliver it to Gatomboya Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, choosing only dense and ripe cherries. After intake, cherries are pulped and fermented for 16 to 24 hours. Following fermentation, coffee is washed clean water and soaked for 8 to 14 hours. Then, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 21 days for parchment to dry. |
Blackcurrant, hibiscus and sugar cane Altitude: 1400 - 2000 masl, Process: washed |
Plus 87, Rest of World |
| Aponte, Colombia | The Inga community of Aponte, descendants of the ancient Inca civilization, lived in isolation in Colombia’s mountains for centuries. In the 1990s, their territory became affected by violence and illegal poppy cultivation linked to armed groups and drug trafficking. Over the last decade, however, the community has transformed the region by replacing illicit crops with high quality coffee production. Today, Inga families cultivate Caturra coffee at elevations of around 2,150 meters in the Resguardo Inga Aponte, enriched by the volcanic soils of Galeras Volcano. The result is an exceptionally sweet and complex coffee. Producers carefully process and dry Honey coffees on raised solar beds, reducing water use while enhancing flavor complexity. Since 2015, Ally Coffee has proudly partnered with the Inga community, supporting sustainable coffee production and helping showcase the resilience and innovation of Nariño’s coffee growing families. Located in southern Colombia near Ecuador, Nariño is renowned for its fertile soils, high altitudes, and world class Arabica coffees.
Ripe coffee cherries are carefully hand harvested on small family farms and then depulped, leaving part of the sweet mucilage attached to the bean. Instead of being fully washed, the coffee is slowly dried with the mucilage intact on stacked raised solar beds. Aponte’s cool climate and high altitude allow for an even drying process that enhances sweetness, body, and aromatic complexity while reducing water usage. Next, the coffee cherries are depulped and fermented for 100 hours. To ensure optimal mucilage removal, the water is changed with cold water every 24 hours. Finally, the coffee is placed on African drying beds for 15 days. It's turned 5 to 6 times a day to ensure even drying. |
Orange, red apple and honey Altitude: 2150 masl, Process: honey |
Plus 87, Rest of World, Selected Mix, Single / Light |
| Petalo Solar, Colombia | Pétalo Solar is a sustainably sourced specialty coffee project that brings together smallholder farmers from the Tolima region of Colombia. Grown at high altitudes in volcanic soils, this organic certified coffee reflects the region’s rich biodiversity and ideal coffee growing conditions. Through a partnership with InConexus de Café, farmers receive technical support, training, and access to international specialty markets while maintaining full traceability and environmentally responsible farming practices. By supporting small scale producers, Pétalo Solar promotes sustainable agriculture, strengthens rural communities, and delivers a fully traceable, high quality coffee that meets Organic and EUDR standards.
This lot is produced using the traditional washed process, a method renowned for enhancing clarity and balance in the cup. Only fully ripe cherries are hand picked and carefully selected before being pulped and fermented in water for 12–36 hours. The coffee is then thoroughly washed and dried on raised beds under the sun, with constant monitoring to ensure even drying and consistent quality. Once dried, the parchment coffee is delivered to the Pétalo Solar dry mill, where it is hulled, sorted, and prepared for export following strict organic compliant protocols. |
Red apple, orange zest and dark chocolate Altitude: 1600 - 2050 masl, Process: washed |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Santa Clara, Brazil | Paulo Afonso de Resende grew up in the countryside of Minas Gerais, Brazil, where he witnessed the hard work and dedication of coffee production from his father. After becoming an engineer, he purchased Fazenda Santa Clara in 1993 and started a new chapter as a coffee grower. With the help of experts and coworkers, he developed a long-term plan for the farm, making it recognized in the region for producing quality coffees. Paulo Afonso's engineering background helps him to organize processes and operations, and he has been investing in infrastructure and improving working conditions for employes.
These coffees are harvested by machines adjusted to pick mostly ripe cherries, following the maturation cycle of each varietal. After harvest, the cherries are immediately forwarded to paved drying patios, skipping the wet mill. Since there is no water contact, this procedure can greatly avoid any potential “fermented” tastes to develop. In the patios, the beans are spread out thinly to increase sunlight exposure and speed up drying. At around 20% moisture content, they move to mechanical dryers where temperatures are electronically preset at around 35-40°C. This makes possible to follow a planned drying curve and therefore bringing more uniformity to the lot in terms of moisture content. |
Almond, apricot and vanilla Altitude: 1100 masl, Process: natural |
Blend / Darker, PERCENT, Coffee Pods |
| Decaf, Colombia | Following an extensive R&D process aimed at eliminating residual flavours and improving the physical appearance of the bean, we developed this lot using a specific milling protocol designed for decaffeination. The careful selection of the raw material has been the cornerstone of this project. Selected high altitude coffees with vibrant acidity and a dense body, specifically chosen to balance the pronounced sweetness typically associated with the decaffeination process. This lot was harvested during the final stage of the crop in the region, ensuring a fresh coffee with a clean, complex, and exceptionally well balanced cup.
The decaffeination process uses high mountain spring water and ethyl acetate extracted from sugar cane molasses. Ethyl acetate is a selective solvent for caffeine and occurs naturally in fruits such as bananas. It does, however, present two important drawbacks: it is highly flammable and has a naturally sweet characteristic aroma. As a result, handling the process requires great care, which increases production costs and can sometimes leave the coffee with a slightly different aroma and a subtle alteration in flavour. This decaffeination method guarantees a minimum 97% caffeine removal, with a maximum residual solvent content of 20 ppm. |
Chocolate, sugar cane and dry fruits Altitude: 1400 - 1700 masl, Process: EA decaf |
Decaf |
| Pink Bourbon, Colombia | Finca Las Flores, located in Acevedo, Huila, Colombia, is a family owned coffee farm internationally recognized for producing high quality specialty coffees. Led by brothers Diego and Jhoan Vergara, the farm stands out for its continuous innovation in coffee processing and fermentation techniques, creating unique cup profiles highly valued by roasters, coffee shops, and coffee professionals around the world. Through its commitment to excellence, sustainability, and research, Finca Las Flores has become a benchmark in Colombian specialty coffee. Its coffees have been featured in national and international Barista and Brewers Cup championships, contributing to major achievements and strengthening the farm’s reputation within the global specialty coffee industry.
The process begins with a rigorous selection of the coffee cherries, which are then disinfected by immersion in water containing 5% alcohol. The cherries undergo a 36 hour anaerobic fermentation, followed by 12 hours of oxidation in open tanks. After depulping, the coffee is subjected to a second 36 hour anaerobic fermentation to enhance its aromatic complexity and sensory attributes. Fermentation is halted through a thermal shock process, using hot water at 50°C followed by cold water at 20°C for 30 minutes. This method helps preserve and lock in the aromatic and volatile compounds developed during fermentation. Finally, the coffee is dried in a sealed stainless steel dehumidifier until it reaches 11% moisture content. This precision drying process takes approximately 36 to 40 hours and is followed by a one week stabilization period. |
Tropical fruit, lollipop and rooibos Altitude: 1750 masl, Process: washed |
Premium |
Founded in 2018 in the vibrant city of Wroclaw, Paloma Coffee Roastery is an artisanal coffee roastery dedicated to creating exceptional coffee experiences. Their journey began seven years ago with a trip to Barcelona to explore the art of coffee roasting. It was there that their most important and interesting adventure began. A part of Barcelona found its place in the name of their roastery-cafe, with the Paloma name combining two languages: in Spanish "Paloma" means dove, and in Polish "Palona" refers to the roasting process. This combination turned out to be perfect for them, with the dove symbolising freedom, translating into the freedom to choose and enjoy your favorite coffee
Paloma Coffees | Poland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Idido, Ethiopia | Immerse yourself in the world of aromatic and fruity Paloma Ethiopia Idido coffee beans, sourced from one of the most prized coffee regions in the world. This exceptional coffee offers an unforgettable sensory experience and is perfect for true connoisseurs. aloma Ethiopia Idido coffee delights with its balanced sweetness and intense fruity notes. Discover rich flavors of berries, citrus, and delicate floral accents. Each sip is a true explosion of flavors that will stimulate your senses and transport you directly to the Ethiopian plantations. | Orange, cane sugar and cherry Process: natural |
Selected Mix |
| Huila, Colombia | Located in southeastern Colombia, the Huila region is the country's most important coffee-growing area. Covering 19,890 km², the region is home to approximately 1.1 million people, with over 84,000 families cultivating over 1,145,000 hectares. The region is home to 35 coffee-growing districts, including Garzón, Gigante, Guadalupe, and Pitalito, where Arabica varieties such as Castillo, Colombia, Típica, Caturra, Borbón, and Tabí are grown. Enjoy the incomparable taste of Colombia Golden Huila, which will transport you to the picturesque hills of the Huila region, offering a rich and complex taste experience full of chocolate, citrus and fruit notes.
Colombia Golden Huila is a unique coffee from the Huila region in Colombia, renowned for its ideal climate and soil conditions for coffee cultivation. This Arabica delights with a chocolatey flavor profile with pronounced citrus notes that perfectly complement tones of cane sugar and yellow peach. A key descriptor of this coffee is the citrus note, which adds freshness and complexity. |
Yellow fruit, milk chocolate, light caramel, raisins and apricot Altitude: 1200 - 1800 masl, Process: washed |
Blend / Darker, PERCENT |
| Nyagishiru, Burundi | Burundi Nyagishiru is a specialty coffee from the Muyinga region in northeastern Burundi. Grown at an altitude of 1,600–1,750 meters above sea level, it impresses with its pure and intense flavor profile characteristic of natural processing. In the cup you will find the juicy sweetness of ripe fruit, notes of berries, dried plums and red fruit, broken by a delicate chocolate depth and tartaric acidity.
The Nyagishiru CWS processing station belonging to Muraho Trading Coffee, run by experienced producer Zuberi Masitsi, is responsible for the Nyagishiru flight. The region is distinguished by its volcanic soil and mountainous landscape, cut through by the Ruvubu River, creating ideal conditions for growing Red Bourbon. Muraho has been gaining recognition in the international specialty coffee scene for years, and coffees from their stations have won numerous Cup of Excellence awards. This lot is a perfect example of the quality and character of Burundian naturals—sweet, complex, and incredibly aromatic. |
Passionfruit, aloe, grapes and melon Altitude: 1600 - 1750 masl, Process: natural |
Single / Light, Bloom |
| Furla, Ethiopia | Discover Furla coffee, sourced from the heart of Ethiopia's Sidama region, one of the most prized coffee-growing areas in the world. This Heirloom Arabica has undergone a traditional washed-fermented process, giving it an exceptionally pure flavor and a distinct fruity character. Furla Coffee is the result of a family-owned export company with over 20 years of experience in the industry. Its history began with two brothers growing coffee in the Bensa region of Sidamo. Today, the family owns its own farms and collaborates with local farmers to offer the highest quality coffees, from conventional to specialty. | Chamomile, bergamot, jasmine and apple Altitude: 1500 - 1800 masl, Process: washed |
Selected Mix, Bloom |
| Best Time, Americas | The combination of two exceptional coffees: Salvador Lyquidambar and Colombia Golden Huila allowed us to create a blend characterized by flavors of cocoa and dark chocolate. This unique combination offers a very pleasant balance of low acidity and high sweetness, perfect for any coffee lover.
This is the second edition of our Blend. Each year, we select a different naturally processed coffee to add freshness and uniqueness to the flavor profile. Colombia Golden Huila remains a constant, providing an excellent base for our experiments with its classic flavor. |
Chocolate, apple and sugar Altitude: various masl, Process: washed and natural |
PERCENT |
| Chabela, Mexico | Chabela is produced by an exporter from the Chiapas coffee-growing region of Mexico. Founded in 1980, this exporter was the first decaffeinator in Latin America to possess the best technology in the industry to achieve the highest quality and yield of beans. Their ethical commitment to business can be defined as a business strategy that embraces commitments and responsibilities to the exporter's key stakeholders: customers, employees, shareholders, suppliers and creditors, competitors, the communities in which they operate, and government authorities.
Chabela is a coffee with a distinctly spicy flavor profile, distinguished by notes of spice. This decaffeinated coffee, produced in the Chiapas region of Mexico, offers a unique and aromatic flavor. Spiciness is a key descriptor, giving Chabela coffee character and depth. Chabeli's aroma is rich and complex, combining notes of cinnamon, lime, tobacco, molasses, and dark chocolate. Each sip delivers an intense flavor experience that unfolds on the palate, creating an unforgettable experience. |
Cinnamon, anise, chocolate and lime Altitude: 1300 masl, Process: washed decaf |
Decaf |
| Red Fruits, Colombia | Discover the unique coffee from the Santa Monica farm in Colombia, located at an altitude of 1450-1500 meters above sea level. This exceptional Castillo variety coffee has been carefully processed using the honey method with the addition of red fruits, giving it a distinctive fruity character.
This coffee was cultivated by Jairo Arcila on the Santa Monica farm. The beans underwent a 72-hour anaerobic dry fermentation process, during which red fruits were added to enhance the flavor. Afterward, the fruits were crushed, and the coffee was dried on elevated beds surrounded by red fruits until it reached the perfect moisture content. This process imparts a complex, fruity flavor profile to the coffee. The Castillo variety, from which this coffee is made, was developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust, making it an excellent choice for growers focused on quality and sustainability of their crops. This coffee prominently features distinct notes of red fruits, with an intense cherry accent and a tropical hint of mango. The rich sensory profile ensures that every cup of this coffee is an unforgettable experience full of fruity freshness and sweetness. |
Red fruits, cherry and mango Altitude: 1500 masl, Process: honey co-fermented |
Premium |
| Passionfruit, Colombia | Colombia Santa Mónica is a coffee that demonstrates the depth of modern fermentation in Colombia. Grown at an altitude of 1,450–1,500 meters above sea level, the Castillo variety develops a pure, juicy profile that, thanks to experimental processing, takes on a whole new dimension. In the honey process, with the addition of passion fruit and wine yeast, the natural sweetness of the coffee fruit is combined with controlled fermentation. The result is an intensely aromatic coffee with a tropical character and distinct fruity juiciness.
In the cup, passion fruit takes center stage – ripe, exotic, and slightly winey. It's accompanied by tangerine, which brings sweetness and citrus freshness. Lime acidity brightens the whole, while a caramel sweetness appears in the background, giving the infusion a smooth and long finish. This coffee from the 2025 harvest, rated 88.75 SCA points, is juicy, intense, and clearly fermented. Perfect for those seeking tropical aromas, clean fermentation, and the modern style of Colombian microlots. |
Caramel, lime, passion fruit and mandarin Altitude: 1500 masl, Process: honey co-fermented |
Premium |
Rightly regarded as one of the world's best coffee roasters, Coffee Collective have many coffee competition wins to their name, including gold in both the World Barista Championship and World Cup Tasting championships, as well as winning 5 awards at the most recent championships held as part of the Danish Coffee Festival.
Creators of fantastic coffee experiences while helping farmers achieve more value, it is very fair to say that Coffee Collective shares the exact same values as GUSTATORY - the highest of quality yet affordable coffees, all sourced with impressive ethics and sustainability from seed to cup in mind. For context of their inclusion, Coffee Collective rarely partner with third party subscriptions, and so we're always pleased to see their inclusion with GUSTATORY for yet another month. You're welcome
Coffee Collective Coffees | Denmark
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Ccapa, Peru | Unavailable | Milk chocolate, marzipan and blueberry Process: washed |
Plus 87, Rest of World |
| Bombona, Colombia | Farming in a responsible manner, they use an agroforestry approach on their farms, including eco fertilisers and beekeeping for pollination and honey production. Eighty percent of their coffee is traditional, while the rest is exotic varieties. The 3 unfarmed hectares of their property is a dedicated natural reserve. Three-stage fermentation, this lot, a Colombia variety, undergoes a meticulous three-stage fermentation: starting with an oxidation rest, followed by depulping and additional oxidation, and finishing with 40 hours of submerged anaerobic fermentation with mosto recirculation. | Fruity, blackberry, chocolate and caramel Altitude: 1800 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Uluri, Boliva | Unavailable | Pear cider, plum and brown sugar Process: natural |
Premium |
Carter Coffee is a specialty coffee roastery based in Edinburgh, founded by a trio of friends and coffee roasters' Sorley Richardson, Danny Allan, and Craig Paul. Known for their flavour-first mantra, Carter supply various UK cafes and operate a dedicated coffee shop in the Bonnington area of the city. Carter Coffee sources exciting, traceable lots from both emerging and established farmers
Carter Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Lalesa, Ethiopia | We are very excited to bring back one of our most popular coffees from last year, Lalesa’s anaerobic natural lot. It’s brought to us by Eptah Specialty Coffee Co – a community and quality orientated exporter. They have owned the high altitude in Gedeb since 2023, sitting in clouds at the dizzying heights of 2150 -2200 MASL and boasts the largest drying station in the region.
Eptah’s focus is fixed on boosting women's role in coffee and support for communities. They place long-term trade relationships, sustainable supply chains, and high quality coffee central to what they do. Farmers receive immediate financial return on delivering coffee on site, and they also benefit from daycare centres to support childcare needs. This coffee is a mix of local heirloom cultivars and harvested Dec – Jan. Once picked , the cherries are fermented in plastic barrels for nine days before being dried for 13 – 18 days. We were so impressed with this coffee last year and felt the same about this year’s. Again, the processing is top notch, giving a massive intensity of fruit expression. We are tasting a burst of haribo, ultra-ripe blackcurrant, and a wildness. Espresso, filter, bucket and water, you name it, this will deliver a wonderful cup of coffee. We wish we had more of this stuff |
Haribo, blackcurrant and a wildness Altitude: 2200 masl, Process: anaerobic natural |
Bloom, Plus 87 |
| El Cabro, Guatamala | This lot comes from the El Cabro plot at Finca La Bolsa. Founded by Dr. Jorge Vides in 1958, Finca La Bolsa has become one of Guatemala’s most celebrated coffee farms. In 2002, it placed second in the Cup of Excellence with a top score of 94.98.
Shouldered by two mountains in Huehuetenango, the farm enjoys a stable, humid microclimate and limestone-rich soils, yielding coffees with a rich, syrupy body and vibrant malic acidity. Cherries are fermented for 18–24 hours before washing, grading, and overnight soaking. La Bolsa is RFA-certified and follows C.A.F.E. Practices standards. Through the Coffee Care program, the farm funds a school and nursery for workers’ families, helping children steer clear farm-work instead of learning. This is a fully washed bourbon and is a great example of a Guatemalan from this area. Bright, sweet and balanced. Apple strudel, golden syrup with a silky texture |
Apple, golden syrup and silky Altitude: 1400 - 1800 masl, Process: washed |
Selected Mix, Bloom, Plus 87 |
| Bread & Butter, Mixed | As you can guess from the name, this is our house coffee, our staple, our workhorse and flagship coffee. It’s the coffee-coffee. We wanted something functional, sweet, chocolatey and versatile that will fit for all palates and brew methods Whether you’re an espresso enthusiast or after a chunky/robust cafetiere to get the gears turning. This is for you. We keep this blend seasonal. Expect the components to rotate throughout the year. We are tasting blueberry jam, chocolate, hazelnuts and a buttery finish. | Hazelnut, apricot jam and buttery Altitude: 900 - 2000 masl, Process: washed and natural |
Blend / Darker, PERCENT |
| El Buho, Colombia | Our house decaf hails from the highlands of Tolima and Huila, Colombia. Historically, decaf drinkers have been left disappointed by woody, flat cups of coffee. This one will change all that — tasting of Dark chocolate, raspberries, and brown sugar. Smooth, sweet, and rich, whether as an espresso or brewing on filter or French press.
The beans are decaffeinated using the sugarcane process: this combines mountain spring water and naturally derived ethyl acetate (EA). EA isn’t anything to worry about — it’s found naturally in coffee cherries (and a bunch of your favourite fruits). In this decaffeination, the only ingredients are water and EA derived from sugarcane. The beans are gently steamed to open up, then rinsed with EA to extract the caffeine, before being dried and sealed with a neutral, natural wax to lock in flavour. The result is a decaf that keeps all the character, body, and sweetness intact — minus the buzz. |
Chocolate and raspberry Altitude: various masl, Process: EA decaf |
Decaf |
| Two Trees Geisha, Peru | The theme of juicy Peruvian Geishas continues. This is another elegant example from Jaén, sourced through our new friends at Chacra. This lot comes from Elicer Díaz, a second-generation coffee farmer who learned the craft from his parents before setting out on his own. Starting with just two hectares, he has spent years building a reputation for producing high-quality coffees through careful farming and attention to detail.
The coffee is grown on Elicer's farm, El Palma y El Cedro ("The Palm and the Cedar"), which inspired the name Two Trees. Harvesting is carried out selectively, with only ripe cherries picked. After a second round of sorting, the coffee undergoes 72 hours of anaerobic fermentation in bags before being dried slowly on patios at Elicer's home. In the cup, it's a beautiful example of Peruvian Geisha: floral, delicate, gorgeous, with plenty of juicy fruit. Expect notes of passionfruit, soft white peach, and a deeply aromatic finish |
Passionfruit and peach Altitude: 1950 masl, Process: natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.