Tasting Notes: December 2025 Coffees
A signature coffee roasters that is part of Amsterdam's iconic speciality coffee scene, Rum Baba coffee roasters have several of their own cafes throughout the city, each as bright and colourful as their employee's enthusiasm. Super fun, super colourful, super keen for coffee, Rum Baba are yet another super experienced Amsterdam roasters we're very excited to feature.
Rum Baba Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Ayele Tulu, Ethiopia | Most Sidama coffees grow between 1,800 and 2,200 masl, but this lot is grown at an impressive 2,350 masl. That extreme altitude means slower cherry development and heightened flavor complexity. Expect funky acidity and the layered profile African coffees are so celebrated for. Grown by 500 smallholder farmers in Bona Zuria, this lot captures character high-altitude Ethiopian coffees can deliver.
This coffee comes from 500 smallholder farmers in the Bona Zuria district, part of Ethiopia’s famed Sidamo region. Each farmer tends 3–8 hectares of land, picking cherries by hand and delivering them, often by horse or donkey to the Ayele Tulu Washing Station. Sitting at a sky-high 2,190 Masl, the station is one of the highest in the country. It was founded in 2014 by Ayele Tulu, a coffee veteran with 20+ years in the game. Only fully ripe cherries make the cut for this anaerobic lot, which happens in oxygen-controlled barrels over 48 hours. Sugar and pH levels are closely tracked, and after fermentation, the cherries are slow-dried on raised beds in full sun for 4 to 6 weeks. |
Forest fruit, strawberry and wine-like Process: anaerobic natural |
Plus 87, Rest of World |
| Gichathaini, Kenya | We called this cup the undefeated king of clean and smooth coffee before. So you better reckon we are well excited for its return! The Gichathaini washing station is located in Kenya’s most loved coffee region: Nyeri. Owned and operated by the award-winning Gikanda Farmers Cooperative Society, this is a special treat for all the Kenya lovers out there. Expect a sweet and juicy, acidic berry profile.
Farmed by 1,045 active farmers, all working their magic on approximately 0.4 hectares of coffee trees each. The red volcanic soil, combined with high MASL and a rainy climate, results in an incredibly high cup score. This lot stood out again during our recent Kenya cupping and we were instantly sold! “Gichathaini” comes from the local word ‘muchatha’, a local medicinal plant (Vernonia auriculifera) that grows abundantly in the area. It’s a name that says a lot about place, culture, and how closely the factory is tied to the community around it. |
Berry compote, rhubarb and rose hip Process: washed |
Plus 87 |
| Guayabina, Honduras | Autumn season brings back Guayabina from Honduras. A comfy coffee for the dark Mornings and cold afternoons. Sip it with a blanket over your knees and your Baffies on your feet.
Roy and Dariela grew up in coffee-growing families. When they married, it started with just a mini plot and big dreams. Working full-time jobs by day and tending their coffee by night, they slowly built something special, a farm known for care, quality, and collaboration. Nowadays, they produce a wide variety of differently processed lots, share resources with their farmer friends, and keep pushing Honduran specialty coffee forward. Our distributor bets that one day, maybe quite soon, one of their coffees will make it to the Cup of Excellence finals. |
Toffee, milk chocolate and dried fruit Process: anaerobic natural |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Daanissa, Ethiopia | The connection between this coffee's name and its high level of fruitiness has everything to do with the native, umbrella-shaped tree named Daanisa, which covers most of the coffee trees in this region from direct sunlight. Creating its notable floral flavors with sweet stonefruit.
A collaboration lot by the work of 44 farmers from Oddo Shakiso, who deliver their cherries to Dambi Uddo washing station, founded in 2019. Located in Sukkee Qutto in Guji, the high altitudes that often reach above 2,000 masl, where overall climate is cooler, causing the cherries to mature more slowly so the beans develop sugars and complex flavour compounds. Resulting in a sweeter, more nuanced cup. The collection agent oversees the quality of the cherry before the processing begins. After removing floaters and defects, they are being cleaned and carried straight to the raised beds where it is spread into a single layer for drying. What makes this lot so unique, is that all farmers cherries are processed separately to maintain traceability. After a few days of drying on raised beds, washing station staff will increase the thickness of the layer to slow the drying and stabilize humidity. Total drying time can take up to three weeks depending on the current climate. |
Berries, stonefruit and milk chocolate Process: natural |
Plus 87 |
| Nyamasheke, Rwanda | Unavailable | Rosehip and blackcurrant Process: anaerobic natural |
Selected Mix, Single / Light, Bloom |
| Marafiki, Kenya | Marafiki Blend is named after the local Swahili word for ‘friends’. It’s a regional blend made up of crops from producers in the Meru area, on the slopes of Mt Kenya. Marafiki is a daily driver, your everyday friend, meant to be shared. Casual yet versatile, with a distinct Kenyan character. More info about this coffee below!
Traceability and direct sourcing is pretty rare for Kenyan coffees since most lots are community lots made up of surrounding untraceable farmers. This one comes from five single origin farms: Ayub, Kathendu, Mumu, Rhino, and Thangatha, which feels really valuable to us. It is a wet processed, double washed coffee, dried on raised African beds, and afterwards it undergoes three optical sortings to ensure top quality. These coffees are grown between the slopes of Mt Kenya, just north of the equator, where two rainy seasons cause the trees to flower twice a year. Unlike many other coffee origins, Meru County’s main harvest falls in Q2, aligning with spring in the northern hemisphere. |
Dark chocolate, red berries and caramel Process: sugarcane washed |
Blend / Darker, PERCENT |
| Classic, Guatemala | If you’re looking for a reliable companion in your cup, the Guatemala is your go-to. With bright notes of red apple, smooth cacao richness, and a touch of natural cane sugar sweetness, this coffee feels like a steady element in your day. Though seasonal, this Guatemala is a trusted, comforting staple that always holds a place in our lineup. Beloved for its consistent, soothing cup. | Cane sugar, cacao and red apple Process: washed |
Blend / Darker, PERCENT |
| El Vergel, Colombia | Decaffeination of coffee takes place after the unroasted coffee is fully processed by the producer and before it enters our roastery. Most common and traditionally, decaffeination takes place by using synthetic chemical solvents. Which is effective but less favourable because of the environmental impact.
This decaf is locally decaffeinated in Colombia following the Sugar Cane process method. The Sugar Cane Process uses a natural by-produce from sugar cane (fermented molasses) as a solvent to extract caffeine. Sugar cane is an important crop growing in the area which makes it an ideal choice for decaffeination of local grown coffee. With selecting high quality beans from Finca El Vergel, locally decaffeinated at origine and without synthetic chemicals, we believe this decaf is a great alternative to your regular coffee. Great in taste and with care of the environment. |
Caramel, plum and round Process: sugar cane decaf |
Decaf |
| Yellow Blend, Colombia | Making the entry to good coffee even easier, we are now offering coffee in capsule form. These capsules contain a blend of Brazilian origin coffee, which is Organic and Rain Forest Alliance certified. We work through a direct trade relationship with the farms, which allows us to put coffee that does good in a package that makes doing good, easy.
We searched for the most sustainable capsules out there. These capsules are produced with 100% renewable energy. They are made from plant based materials; Plus they are fully compostable and biodegradable through your municipality's composting program. Good for that no-fuss coffee in the morning, or a great gift to your friends and family who are just dipping their toes into better coffee. |
Chocolate, hazelnuts and mildly fruity Process: mixed |
Capsules |
| Papayo, Colombia | Another great coffee by Colombian cuptasters champion Marlon Rojas, who used bits of passionfruit and cholupa in a complex co-fermentation process to create a bursting yet gentle palette of orange Blossom, passionfruit and Mandarin.
This variety gets its name from the papaya-like shape of the coffee cherry, which makes it harder for pests like 'broca' to reach the core, a natural defense mechanism developed through mutation. Similar to other upcoming varieties like Pink Bourbon and Ombligon, it wouldn’t be surprising to see Papayo on more competition stages in the coming years. Marlon Rojas Pérez, a third-generation coffee producer and current Colombian Cup Tasters Champion, is grateful that the COVID pandemic brought him back into the coffee world, where coffee has since become a passion, a dream, and a life project. “I have had the chance to learn and explore so much about this fascinating industry.” |
Orange blossom, passionfruit and mandarin Process: experimental washed |
Premium |
Drop Coffee was founded in Stockholm, Sweden in 2009 as a coffee bar by Mariatorget focusing on serving tasty coffee. Drop Coffee started roasting their own coffee in the back of the shop in 2010, on a one-kilo roaster. Moving forward into roasting for wholesale customers in 2012, Drop Coffee then moved into a proper roastery with a 25-kilo roaster. Due to continued growth at home and across Europe, Drop Coffee moved their roastery to Rosersberg, north of Stockholm and from June 2018, Drop Coffee's roastery is proudly certified organic.
Joanna Alm, managing director of Drop Coffee, is a three times Swedish Coffee Roasting Champion who has also placed second, third and fourth art the World Roasters Championships in three different years of competing. Also as the author of the coffee book Manifest För Bättre Kaffe, it is very safe to say Drop Coffee are an excellent coffee roasters.
Drop Coffees | Sweden
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kamwangi AA, Kenya | The coffee has an aroma of melted butter. A vibrant cup profile with flavour notes of strawberries and lime with a cooling aftertaste of black currant. The body is light, reminscent of lemonade.
Kamwangi AA Washed is produced by the New Ngariama Cooperative in Kirinyaga, Kenya, and is the largest bean size of the yearly harvest (Kamwangi PB being the smallest). In Kenya, coffee processing stations, are called factories. The Kamwangi factory is one of two factories under the cooperative named New Ngariama Cooperative Society located in the fertile, volcanic hills surrounding Mount Kenya, with a third factory soon to become operational. While this area is less known than its neighbour, Nyeri, their coffee has wowed us from the beginning and this harvest marks our ninth year working together. The New Ngariama Cooperative Society is mainly made up of small farms, each with around 100 trees in the Gichugu division of the Kirinyaga district. Here, farmers are organized in cooperative societies that act as umbrella organisations for Kamwangi and other coffee factories. Smallholders deliver their freshly picked coffee cherries for processing every day for a period of about two months during the fall season, pften delivering 25-50 kilo by foot or bike. Then each producer will sort their cherries manually to sort out defects and lower grade beans since payment is determined by quality. The meticulous attention given in this process is one of the reasons Kamwangi's coffees have such an outstanding quality and delicious flavour profile that is so highly so after. Whenever we visit Kamwangi factory, manager Edwin Gichori is quick to speak of the work being done in order to help raise quality levels further and of where changes can be made in the long-term. Kamwangi offers small advance payments to the farmers at delivery and is often able to give back 80% of the sales price back to farmers, after the cost of milling and marketing is deducted. Kamwangi has been Rainforest Alliance certified since 1997. |
Strawberry, blackcurrant and refreshing Altitude: 1600 - 1800 masl, Process: washed |
Rest of World, Plus 87 |
| Los Altares Natural, Guatemala | This coffee has classical dark chocolate flavour notes, with a hint of hazelnut. Both the mouthfeel and acidity is reminiscent of port wine, and gives this coffee a boozy but clean finish.
Los Altares is a farm located in the small town Palencia, east of Guatemala City. This farm is owned by Guadalupe Alberto “Beto” Reyes, who used to be the Mayor of Palencia and since 2012 has been growing coffee in the area. His work has helped put Palencia, a region not previously known for growing coffee, on the coffee map in Guatemala and leading to significantly increased development. We have previously worked with a nearby farm called El Limon, and first got to visit what came to be Calahual and Los Altares long before it was bought and replanted by Alberto. Today it's grown into a family business with Beto’s wife and sons also working on the farm and running operations. Their care and devotion to each step of production has led to continued improvements on the wet-mill, which helps them separate and track different lots and harvests, and control the overall quality of production. The Reyes family have a vision of building more exclusive and tasty varietals, a journey that we are involved in, helping to figure out which varietals and processes are best suited to the microclimate of this region. The plants here have taken several years to yield a commercial harvest, so we're very excited to share this crop! |
Dark chocolate, hazelnut and port wine Altitude: 1850 masl, Process: natural |
Rest of World, Plus 87, Single / Light |
| Los Andes Natural, El Salvador | A sweet and chocolatey aroma. This coffee has a medium intense sweetness of dried apricot. Flavour notes of dark chocolate and stewed apples. The body is medium and the mouthfeel is smooth.
Ernesto Menéndez is a well-known name in the coffee industry and has won the coveted Cup of Excellence several times. We're honoured and proud to hold exclusivity on all the coffees he produces at Los Andes! Nestled in the Apaneca-Ilamatepec mountain range, Los Andes farm is about 5 hectares, which yields a bit more than we typically buy, but we find it well worth committing to all of the coffee to maintain this valuable partnership. Ernesto holds a lot of knowledge and is always very communicative about how he takes care of the farm, and how he processes his coffees. Walking the farm together with him is like opening a true treasure, he holds so much knowledge and skills from the agriculture, processing and to the cupping table. Los Andes has quite an interesting story. Almost 60-70 years ago, the previous owner of the farm planted SL28 trees on the land which had been taken home from a hunting trip in Kenya. As a result, the Bourbon varietal at Los Andes now grows right beside the SL28 trees, some of which are now almost 80 years-old. For comparison, most of our coffees come from plants that are only 3-20 years old. At Los Andes, everything is left to grow "wild" to create a more wild forest environment and the coffee is produced in harmony with the nature. This is also why Ernesto keeps the older plants around, instead of simply planting new ones. The plants age and grow into the natural forest environment that Ernesto is looking for and make the environment really special. Bourbon coffee was first produced in Reúnion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Central America. The taste profile of this Bourbon is one that we like the most in El Salvador, its mature sweetness matches the slightly bigger mouthfeel that is typical for the country. |
Dark chocolate, stewed apple and apricot Altitude: 1750 masl, Process: anaerobic natural |
Plus 87, Rest of World |
| Los Andes Washed, El Salvador | Unavailable | Lemon curd, pasionfruit and blackcurrant Altitude: 1750 masl, Process: washed |
Plus 87 |
Hooked on normal coffee? Do you want out? There is a solution: People Possession. Welcome to the home of radically sourced coffees.
People Possession Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Meme, Ethiopia | Unavailable | Orange, milk chocolate and grapferuit Process: washed |
Selected Mix |
| Nestor Lasso, Colombia | From Huila in Colombia, produced by Nestor Lasso, and varietals Castillo and Colombia. | Dark chocolate, raspberry jam, toffee and violet Process: anaerobic natural |
Bloom, Single / Light |
| Tembo Geisha AA, Tanzania | From Karatu in Tanzania, produced by Leon Christianakis, and varietal Geisha. | Orange, mint, lime and verbana Process: washed |
Premium |
Ineffable Coffee Roasters kicked off as a project through which they aimed to help shed a different light on the Spanish coffee culture. The founders have a collective experience of over 10 years living in different countries and cities such as Cape Town, Istanbul and the United Kingdom where the specialty coffee industry is firmly recognised and established. The team are made up of Omar, Jose and Alejandro. Focussing on all of roasting and wholesale, training and consulting for specialty coffee shops, Ineffable Coffee Roasters aim to develop lasting relationships and alliances with the people we work with through service, fair trade and transparency every step of the way. Looking for people who are as excited as they are to do things well, Ineffable Coffee Roasters' partners all convey and offer a truly unique coffee experience.
Ineffable Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gargagi Gutiti, Ethiopia | Unavailable | Forest fruits, blueberries and vanilla Process: natural |
Plus 87, Rest of World, Single / Light |
| Lady Carbonic, Myanmar | The Lady Carbonic is the result of the commitment behind The Lady Specialty Coffee in Myanmar, a project led by Su Nandar Linn and Thi Ha Gyawalie that empowers over 400 women coffee producers in Ywangan. In the cup, it offers a complex and fruity flavour profile with notes of pomegranate and honey. A base of tamarind and cocoa, with a maple syrup finish. Long-lasting aftertaste with wine-like acidity and a silky body.
Their mission is simple and powerful: to empower women from the Pa-O and Danu ethnic groups in the Ywangan region, southern Shan, by providing them with the tools, knowledge, and support needed to thrive as coffee producers. What began with just 51 women in the village of Nwar Ban Gyi has grown into a network of over 400 female farmers across seven villages. Through this project, these women not only gain access to training and support throughout the coffee production process, but also benefit from fair working conditions and financial incentives. The Lady Carbonic has it all: an inspiring story, real impact, and an extraordinary flavour profile. Grown by small-scale farmers at 1,350 metres above sea level, this Red Catuai lot is processed using an innovative natural carbonic maceration method. The cherries are hand-picked by 51 women from Nwar Ban Gyi, floated to remove underripe or defective fruit, then fermented for 48 to 72 hours in airtight 25-litre buckets. This process encourages the development of distinct and complex flavours. After fermentation, the coffee is dried slowly on raised beds for 20 to 24 days, allowing the beans to mature and stabilise naturally. |
Pomegranate, tamarind, honey and tropical Process: natural carbonic maceration |
Plus 87, Rest of World |
| Chelbesa, Ethiopia | Chelbesa is an Ethiopian coffee produced by around 1,000 smallholder farmers who cultivate the Korume and Wolisho varieties on plots of 2 to 3 hectares, at altitudes above 1,950 metres in Yirgacheffe. This washed lot stands out for its classic floral notes of jasmine and bergamot, underpinned by peach and vanilla with a hint of blackcurrant. It offers a long, fruity finish with honeyed acidity and a silky body.
The cherries are delivered to the Chelbesa One washing station, managed by SNAP Specialty Coffee, a project founded in 2008 with a commitment to improving the lives of producers through education, sustainability, and consistency. The washed process begins with a water-based selection, followed by pulping and dry fermentation for 2–3 days. The coffee is then washed and slowly dried over 7–10 days on raised beds, with the parchment turned daily to ensure even moisture. Chelbesa takes its name from the "kebele," or local community, where the Chelbesa One washing station is located in the Gedeb area. It is here that the cherries, carefully hand-picked at their peak ripeness, are delivered by local producers. The washing station is managed by SNAP Specialty Coffee, a key partner in the coffee value chain, which has been working since 2008 to raise the quality and improve the living conditions of Ethiopian coffee farmers. Behind this meticulous work is SNAP Specialty Coffee, founded in Addis Ababa by Negusse in 2008. The company currently operates seven washing stations in key areas such as Sidama, Yirgacheffe, and the Guji region. Its business model is based on three fundamental pillars: consistency, education, and sustainability. But its work goes far beyond processing coffee: it is actively involved in training producers to strengthen the resilience and profitability of their crops. Last year alone, its team of agronomists trained more than 6,000 coffee farmers in land management, nurseries, and sustainable agricultural practices. This approach includes crop diversification and intercropping, a technique that not only protects the soil but also provides additional income for producing families. This social and environmental commitment translates into a direct impact on the communities' quality of life, while strengthening the long-term sustainability of Ethiopian coffee. |
Jasmine, peach and bergamot Process: washed |
Plus 87 |
| La Piria, Peru | La Piria is a new lot from Cajamarca, Peru, grown by small-scale producers at altitudes between 1,900 and 2,000 metres. This coffee reveals a sweet, fruity profile with notes of blueberry and blackberry. A base of cola and vanilla with undertones of cocoa and ripe fruit. A lingering finish with wine-like acidity and a silky body.
This natural coffee, from Typica and Bourbon varieties, undergoes fermentation in sealed bags for three days and is then slowly dried in solar tents over 25 days, resulting in a profile with notes of blueberry, cocoa and cola. Behind it is the Green Coffee Tree association, founded by Wagner Enrique Guerrero alongside a group of producers with whom he shares knowledge, sustainable practices and technical support. Since 2022, they have been focusing on special varieties and natural processes, moving away from more commercial types. Each farm preserves local biodiversity and applies organic techniques, with the aim of improving both the quality of the coffee and the lives of the farmers. La Piria begins with the selective harvesting of ripe cherries. Once picked, they undergo fermentation in sealed bags for three days, which adds complexity and sweetness. The coffee is then dried slowly in solar tents over 25 days, with constant monitoring of moisture levels. The result is a clean, expressive coffee with the fruity intensity of blueberries, the sweetness of cola, and a cocoa undertone that rounds out the experience. Beyond cup quality, Green Coffee Tree is committed to a holistic vision of sustainability. Each farm keeps an inventory of native trees and local wildlife, promoting biodiversity by planting species such as bolaina, guava and cedar. They also practise responsible water management and reuse coffee husks as natural compost. To control pests and diseases, they prioritise cultural practices and prepare organic solutions using their own farm resources. |
Blueberry, cola and cocoa Process: natural |
Plus 87, Rest of World, Selected Mix, Single / Light |
| El Higueron, Costa Rica | Unavailable | Custard apple, fig and chocolate Process: washed |
Plus 87, Rest of World |
| Rosales, Nicaragua | Hacienda Montesol, nestled in the mountains of Jinotega, Nicaragua, has been managed by the Rosales family since 1998 with a clear vision: technical excellence, sustainability, and full control over the entire value chain. This coffee offers a sweet and balanced flavour profile with notes of berries and cherry. It has a base of almond and praline, complemented by a background of milk chocolate. The finish is long, with gentle acidity and a creamy body.
ince 1998, they have managed Hacienda Montesol, a family-run project built on a clear vision: to achieve excellence at every stage of the process — from plant to cup — through technical mastery, sustainability, and deep respect for the land. The secret of Montesol begins with its privileged location. At 1,200 metres above sea level, the climatic conditions in Jinotega are ideal for growing high-quality coffee. The farm sits near Lake Apanás, a natural environment that brings coolness and humidity, allowing the cherries to ripen evenly and ensuring a stable harvest year after year. This unique microclimate, combined with fertile soils and the family’s meticulous work, results in coffees with distinctive and complex profiles. Among the varieties grown at Montesol, the Marsellesa stands out — a natural hybrid known for its resilience, productivity, and above all, its excellent sensory qualities. At Montesol, this variety is cultivated with extreme care. Each cherry is handpicked at peak ripeness and undergoes an impeccable washed process, designed to highlight the sweetness and fruity character of the coffee. The Rosales Family’s pursuit of quality goes far beyond technique. They understand that exceptional coffee can only come from a sustainable environment — both environmentally and socially. Since 2002, the farm has been certified by Rainforest Alliance and C.A.F.E. Practices, two programmes that ensure responsible farming, biodiversity protection, and fair working conditions. As part of this commitment, Montesol preserves 37 hectares of native forest, a decision that not only protects the local ecosystem but also enhances coffee quality by maintaining a natural balance on the farm. |
Forest fruits, almond and chocolate Process: washed |
Selected Mix, Single / Light |
| Babagem, Brazil | Fazenda Bagagem is a coffee with a classic flavor profile. It stands out for its chocolatey and sweet notes, with hints of caramel and nuts, a long-lasting finish, and low acidity.
In the heart of the Brazilian Cerrado, Fazenda Bagagem is a family project that combines sustainability and dedication to specialty coffee. Since 1994, Álvaro and Lucinea Orioli have cared for this land, maintaining 75% of their property as native forest to preserve the ecosystem. In 2007, they decided to invest in coffee and today they cultivate 270 hectares of varieties like Yellow Catuai, processed using the Pulped Natural process. This method highlights its sweetness and silky body, with notes of cocoa nibs, almonds, and maple syrup. Their commitment to quality has led them to win awards such as the Ernesto Illy International Coffee Award and obtain certifications such as Rainforest Alliance. More than a farm, Fazenda Bagagem is a symbol of family and passion for coffee. |
Cacao, almond and maple Process: natural |
Blend / Darker, PERCENT |
| Chiapas, Mexico | This decaffeinated coffee, which we roast at Ineffable Coffee, has been decaffeinated using the Swiss Water osmosis method, free of solvents and chemicals. Seasonal, this coffee is currently from Chiapas, Mexico | Spice, marzipan and chocolate Process: Swiss water decaf |
Decaf |
| Danche, Ethiopia | The Danche Hydro Honey is a unique micro-lot from Yirgacheffe, Ethiopia, grown by 810 smallholder farmers in the villages of Danche and Kubi, at 2,100 metres above sea level on fertile red soils within a semi-forested environment.
These farmers combine subsistence crops with coffee, contributing carefully selected Heirloom variety cherries with a BRIX reading above 20 to ensure exceptional sweetness. The Hydro Honey process, developed by SNAP Coffee together with technician Frew, is an innovation that combines 48 hours of aerobic and 48 hours of anaerobic fermentation, a total of 96 hours, followed by a slow drying phase of 25 days. The result is a vibrant coffee with notes of peach, pear and lemon tart, reflecting both Ethiopian tradition and creativity in modern processing methods. Among the highlands of Yirgacheffe, one of Ethiopia’s most iconic coffee regions, lies Danche Station, the main base of operations for SNAP Coffee in Gedeb. Just a stone’s throw from the well-known Chelbesa 1 and Chelbesa 2 sites, this station serves as a field laboratory for technician Frew, where tradition and creativity come together to produce exceptional coffees. One of the most remarkable results of this collaboration is Danche Hydro Honey, a micro-lot that perfectly embodies the harmony between ancestral knowledge and modern innovation. This coffee comes from 810 smallholder farmers in the villages of Danche and Kubi, located in the Gedeo Zone, who cultivate their plots at around 2,100 metres above sea level, on rich red soils within a semi-forested environment. As is common in Ethiopia, these producers grow both coffee and subsistence crops, maintaining a diversified and sustainable farming system. The coffee is made up of Ethiopian Heirloom varieties, a mix of traditional genetic lines—also known as Ethiopian Landrace Varieties—that bring depth, complexity and a strong sense of place to the cup. |
Peach, pear and lemon Process: honey |
Premium |
Exceptional coffee roasted with passion in Paris, the soul of TANAT, formerly Kawa, is found in their renown workshop. This space, unique in Paris, is where really pioneering coffees are tried and tested - their magic. Purists to speciality coffee, TANAT are big advocates against coffee capsules, '...if it's practicality was unquestionably a factor in its success, we believe that the era of the capsule is over. Too expensive, polluting, very little recycled and above all, we know seldom what we drink.'
Since their opening, TANAT coffee roasters decided to focus entirely on roasting, with ever owning their own cafes subsidiary to this. Their motto is to offer the best roast with the greatest consistency, but, what is a good roast for TANAT? It is the one that will awaken your taste buds and sublimate the terroir of origin. Each coffee has its own story, and they feel they have the heavy responsibility of sublimating the work of their coffee-growing partners and making it easier for you for your enjoyment.
TANAT Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Karogoto AB, Kenya | Unavailable | Blackcurrant, redcurrant and fruit Process: washed |
Rest of World, Plus 87 |
| Elto Elora, Ethiopia | Elto Coffee is the fruit of the passion of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa. Elto Coffee distinguishes itself by producing carefully selected nano-lots, highlighting the richness of Ethiopian terroirs through coffees with complex aromatic profiles.
Committed to an ethical and sustainable approach, Elto works closely with small local producers, promoting traceability, quality and innovative processing methods (washed, natural, honey, anaerobic). This approach, based on ethics and respect for the terroir, has led us to work directly with Eliyas and Atiklit, importing their batches every year to bring you unique micro-lots while actively supporting Ethiopian farming communities. |
Blueberry, cherry and chocolate Process: natural |
Rest of World, Plus 87 |
| Ana Sora, Ethiopia | This batch comes from the Ana Sora station in the Guji district of Ethiopia, and consists of coffees grown by small producers working with local varieties between 2,000 and 2,300m altitude. This coffee underwent a four-day anaerobic fermentation in sealed stainless steel tanks, followed by a slow drying process of 15 to 18 days on raised African drying beds. This process yields an expressive cup, with a syrupy sweetness, rich in ripe fruit, revealing notes of strawberry and white peach, supported by an elegant black tea finish. | Strawberry, peach and tea Altitude: 1900 masl, Process: anaerobic natural |
Rest of World, Plus 87 |
| Alo, Ethiopia | Grown in the village of Alo, in the heart of the Bensa mountains in the Sidama region, this coffee comes from the main station of Alo, perched between 2,400 and 2,550 meters above sea level.
Alo Coffee was born from a dream and a true leap into the unknown. For years, Tamiru, a former university teacher and electrical engineer, worked in the coffee industry. He closely observed the difficulties of a sector where quality was too often neglected and producers struggled to be fairly compensated. Despite his experience, the injustices linked to derisory prices and undervalued labor long discouraged him from launching his own venture. Everything changed in 2020 when Ethiopia hosted its first Cup of Excellence. This event was a revelation: it proved that exceptional coffee could be celebrated and rewarded. Alongside his wife Messi, Tamiru then set himself a clear mission: to demonstrate that Sidama coffees could compete with the best in the world. In 2021, against all odds, their very first entry, a carefully prepared batch from their native village of Alo, in Bensa, won the Ethiopian Cup of Excellence. This success confirmed their belief: it is not just tradition, but passion and rigor that forge excellence. Today, Alo Coffee remains driven by this same ambition: to offer the best coffees from Ethiopia, to defy expectations, to honor the producers who make it all possible, and to share with the world the still untapped potential of Ethiopian coffee. |
Raspberry, tropical fruits and jasmine Process: mosto natural |
Premium |
| Farms of Antigua, Guatemala | Originating from the volcanic soils of Antigua, a historic and emblematic region of Guatemalan coffee, this batch reflects the expertise of local producers and the heritage of the valley's grand coffee farms. Grown between 1,550 and 1,900 meters above sea level in a fertile environment, protected by the Agua, Fuego, and Acatenango volcanoes, this coffee benefits from a unique terroir where rich clay soils and a temperate climate shape exceptionally refined profiles.
In the cup, this coffee reveals a silky texture and a beautiful balance, carried by a gentle roundness. Mandarin adds a delicate acidity, before giving way to warm notes of dark chocolate and a sweet, lingering almond finish. An espresso you'll never tire of. |
Dark chocolate and almond Process: washed |
Rest of World, Plus 87 |
Red Bank is driven by three key principles - quality, traceability and sustainability. They select only coffees that demonstrate high levels of each of these criteria to roast on their eco-friendly Loring at their base in the heart of the Lake District.
Red Bank roast each coffee as sympathetically as possible to allow the inherent qualities to express themselves fully in the cup. All they hope is that you enjoy drinking their coffee as much as they enjoy sourcing and roasting it for you..
Red Bank Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| House Red, Burundi | House Red is our everyday filter coffee, or crowd-pleasing batch brew. It's classic, familiar and comforting - the type of coffee you could drink all day, every day. Our current House Red is an absolute gem from the Izuba washing station in Burundi’s Kayanza province.
The Izuba washing station was established by our long term importing partner Raw Material, with the goal of improving quality, and securing higher profits for the producers and station staff. The station is managed by Ntama Appolinaire, alongside Raw Material Burundi’s operations manager Prosper Merrimee, and employs two full-time staff in addition to around 250 local seasonal workers. Izuba receives cherry from approximately 1,500 farmers based in the surrounding Kigeri, Ryamukona and Mugoyi hills. Unlike most washing stations in Burundi that aggregate all cherry that is received, at Izuba they keep the cherry from the three hills separate to showcase the variations in flavour profile. This particular lot is grown by producers from Kigeri. The cherry is first hand-sorted and floated to remove any underripe or damaged cherries, before being pulped and fermented underwater in concrete tanks for around 12 hours. The coffee is then washed and graded in serpentine channels, followed by a final post-wash rinse. The coffee is then hand-sorted again to remove any insect-damaged, discoloured or chipped coffee, before being laid out to dry on raised beds for 15-20 days. This meticulous processing has resulted in a remarkably clean, expressive, and absolutely delicious coffee. |
Vanilla, cola and juniper Altitude: 1500 - 1700 masl, Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| Onwards, Guatemala | Onwards is our seasonal espresso, and it’s back by popular demand. Our latest release is a washed blend of pache, catuaí, bourbon and caturra grown by smallholder farmers in the Jalapa region of Guatemala, and sourced through our exporting partner, Primavera.
Coffees for this lot are usually processed at Marvin Carias’s farm Las Brisas, whose coffee featured as our previous iteration of Onwards, but when Marvin is at capacity, the coffee is processed at the nearby La Concepcion wet mill in Mantiquescuintla, as was the case with this lot. Coffee is delivered in cherry, and is processed in day lots, meaning fermentation and drying is super uniform across the lots. The ripe pache and catuaí cherries are first pulped, and then left to ferment for about 12 hours, before being washed and laid out to dry on the patios. The result is a classic, balanced espresso that is perfectly representitive of its terroir. |
Milk chocolate, coconut and agave Altitude: 1600 - 1700 masl, Process: washed |
Selected Mix |
| Penny Rock, Americas | Penny Rock is the foundation of our coffee offering. We select it from seasonal crop to deliver a comforting, dependable, and crowd-pleasing coffee that works equally well as espresso as it does in milk.
Our latest selection combines two absolute stalwarts of our offering - the natural yellow bourbon grown by Helisson Afonso at Baixadão in Brazil’s famed Mantiqueira de Minas region, and the washed community blend grown by the Zapoteco group of producers based around Santa Domingo Cacalotepec in Oxaca’s Sierra Juarez. The result is a rich, round and sweet espresso, with notes of milk-chocolate, honeycomb and almond. We have been buying coffee from Baixadão and the Zapoteco group for over three years now, and have had the great pleasure of visiting them both at origin to learn more about how the coffee is grown and processed, and the challenges that they face. |
Chocolate, honeycomb and almond Altitude: 1300 - 1700 masl, Process: natural and washed |
Blend / Darker, PERCENT |
| Kerehaklu, India | Kerehaklu is a lush, sprawling estate in India’s Western Ghats run by father and son duo Ajoy and Pranoy Thipaiah. It has a dense canopy, and is rich in biodiversity. Alongside coffee, they grow avocado, mango, jackfruit and spices, and the estate is home to an abundance of wildlife, including occasional visits from panthers, elephants, and even tigers.
After studying Biology at the University of New South Wales in Australia, Pranoy returned to the farm, and has focused his expertise on post-harvest processing, and on bringing the farm’s practises in line with more modern and innovative protocol. His savvy harnessing of the powers of social media has introduced a wide audience to the farm, and has shone a spotlight on the incredible work that they do. As a result, it’s seemingly easier to find gold dust than it is to secure their exceptional coffee, but we’re absolutely thrilled to be amongst the few roasters to have the privilege of showcasing not one, but two lots from Kerehaklu. This sequentially fermented and washed Selection 9 lot is sweet, round and balanced in the cup, with notes of chamomile, stewed apple, and jaggery - yes, we had to look that one up too, but it’s such a perfect fit we couldn’t resist. Similar to its Latin American counterpart panela, jaggery is an unrefined sweetener with origins in ancient India, made from concentrated sugarcane juice, date palm or coconut sap. Freshly picked cherry is floated the day it is harvested, rested overnight in open tanks, then pulped and moved to lidded barrels with clean water and a measured addition of a house starter culture cultivated from parchment and mucilage. The coffee is stirred periodically to introduce oxygen, ferments for 35 to 37 hours, is washed, then dried under heavy shade, before finishing in a polyhouse. The result is a truly delicious coffee that challenges expectations, and highlights the great potential for coffees from this region. |
Chamomile, stewed apple and jaggery Altitude: 1200 masl, Process: sequentially fermented and washed |
Single / Light, Bloom |
| Decaf, Colombia | Our current decaf is a blend of washed caturra, castillo and colombia, grown on small and medium-sized family farms around Jardín in the south of Antioquia, close to the border with Caldas. It's sweet and syrupy, with notes of chocolate-orange, honeycomb and butterscotch.
The coffee is hand-sorted and processed at each individual farm, before being sent to Descafecol in Manizales for decaffeination by way of the EA 'sugar cane' decaffeination process. This involves placing the coffee in a solution of water from the nearby Nevado Del Ruis, and ethyl acetate, an organically existing compound, in this instance derived through the fermentation of sugar cane. This process begins by steaming the coffee, increasing its porosity, and beginning the hydrolysis of caffeine which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in the ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. Aside from resulting in the tastiest decaf coffee we have tried to date, this process keeps the carbon footprint to a minimum, with the solvent being derived from the domestic sugar cane industry. With the process occurring within Colombia (as opposed to Europe or North America), this also benefits the domestic economy. |
Chocolate orange, honeycomb and butterscotch Altitude: 1700 - 2100 masl, Process: EA decaf |
Decaf |
Blue Hour Coffee is crafted for those times to take a second, appreciate life’s moments and create amazing memories through coffee. Blue Hour are passionate about the quality and consistency of their coffee, from sourcing to roasting to brewing, the perfect cup every time. Blue Hour now roast in Winchester at Hampshire Pantry, with their favourite time of day that first hour, when everyone else is asleep, when you can take your time, brew your coffee and form those daily rituals which are so important. Between the last hour of night and the first light of day, Blue Hour presides. Creating memories though coffee. Appreciating life’s moments. Forming Daily Rituals.
Blue Hour Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Beshasha, Ethiopia | Mustefa Abakeno, a dedicated smallholder farmer in the Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm located at an impressive elevation of 2,040 meters above sea level. His farm is a testament to the rich coffee heritage of Ethiopia.
Mustefa's partnership with the Falcon team in Addis Ababa exemplifies the potential for enhancing coffee quality through direct relationships. This collaboration spans various facets of coffee production, encompassing cherry selection, drying, and farm management. It also streamlines the supply chain, ensuring that a significant portion of the proceeds directly benefits the producers. |
Apricot jam, caramel and jasmine Altitude: 2040 masl, Process: washed |
Bloom, Selected Mix |
| Gotiti, Ethiopia | Unavailable | Cnataloupe, melon, stone fruit and floral Process: washed |
Bloom |
| Sunset Decaf, DR Congo | In Bremen, Germany the coffee goes under the Water - Ethyl-Acetate process commonly referred to as the “Sugarcane” or “E.A” process, where a naturally occurring substance (Ethyl-Acetate) commonly sourced from sugarcane is extracted and used as a solvent to bind to caffeine.
The process starts by soaking the green coffee in water and then steaming it for about 30 minutes to open the pores and expand the coffee cells. This makes the caffeine extraction possible. Then the green beans are soaked and washed in ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours. Then the coffee undergoes steaming, which removes the EA. |
Red apple, blackcurrant and fruit compote Altitude: 1400 - 2100 masl, Process: EA washed |
Decaf |
GUSTATORY (adjective): curating excellence in taste.