Tasting Notes: February 2026 Coffees
After spending a number of years in Japan and the UK, Ralf Rueller founded The Barn back in 2010. Rueller pioneered specialty coffee in an uncompromising way in Germany by focusing on the product, farm relationships, roasting and sharing knowledge that he leart along the way.
Such factors helped The Barn establish their international reputation for quality and earned them the accolade for the best independent roaster in Europe and the Middle East. Now with cafes across Seoul, Mallorca, Dubai and more, The Barn's growth journey is all rather impressive.
The Barn Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Himalaya Maragogype, El Salvador | Our latest release from our friend Mauricio at Finca Himalaya. Maragogype is one of the 'big three' grown at the farm, alongside Pacamara and Maracaturra. Although it produces low yields, the exceptional flavour of the large beans makes all the hard work worthwhile. This slowly dried natural lot delivers delicious fruity flavour, with sweet berries and gentle tropical notes.
One of the first speciality coffee farms in El Salvador, Finca Himalaya is known for excellence. Mauricio has built on generations of coffee knowledge and pushed the farm to another level: teaming up with experts such as former Barista World Champion, Sasa Sestic, and focusing relentlessly on quality. Mauricio owns five farms in Ataco and Apaneca, while all coffees are processed at his Divisadero washing station. Walking the farm, it becomes instantly clear that his level of execution is in another league. Meticulous lot separation, different processing styles, huge wooden wine crates, and anaerobic tanks are all visible. Meeting Moe, you can sense the passion that delivers the quality found in every coffee he produces. The farm has 24 hectares and plants Bourbon, Caturra, Pacas, Pacamara, Geisha, Maragogype, Maracaturra and Kenyan SL28/34. Nestled among the Apaneca Mountains, Finca Himalaya benefits from excellent terroir with clay and volcanic soil, producing coffees often awarded with the Cup of Excellence prize. |
Strawberry, mango and tropical Altitude: 1500 masl, Process: natural |
Plus 87, Rest of World |
| Kiangoi AA, Kenya | Kirinyaga is known for some of the best terroir in Kenya and we cannot get enough of the latest harvest. Producers nurture coffee on small farms, before delivering freshly harvested cherries to the local washing station. This AA lot is full of delicious juicy sweetness - our final Kenyan release of the season.
Like our earlier releases this season from Kii, the Kiangoi Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). Farmers delivering to the station cultivate coffee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station. |
Blood orange and plum Altitude: 1600 masl, Process: washed |
Plus 87, Rest of World |
| Andres Ramirez, Guatemala | From the famous region of Huehuetenango, our latest coffee from Andres Ramirez offers delicious, chocolatey sweetness.
Andres is a first generation coffee farmer but, like many in Huehuetenango, his coffee is a family endeavour. In the town of Concepcion Huista, he and his wife have devoted themselves to learning everything about processing coffee from Yich Kalnahl: their 1.2 hectare finca. Surrounded by dense forest and rolling mountains, banana plants and indigenous trees provide great shade. With temperatures ranging from 13-26 degrees celsius, the finca benefits from a cooler microclimate that allows coffee cherries to slowly develop their flavour. |
Milk chocolate and plum Altitude: 1600 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Volcan Azul, Costa Rica | A favourite choice every year, Volcan Azul simply blows us away. This season, it brings sweet notes of fig and strawberry. The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay.
The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons. Volcan Azul is located on the edges of the Poás Volcano. For 5 generations, the producers have continued making coffee with the objective in mind of achieving excellence and superior quality. The descendants of the founders families are acquiring natural tropical forest in order to protect and preserve the environment, and to reduce air contamination and global warming. It is their way of contributing to a better future for the generations to come. |
Dried fig and vanilla Altitude: 1500 masl, Process: natural |
Plus 87, Rest of World |
| Los Naranjales, Guatemala | It is always exciting to share the latest from our partner Francisco Morales. Huehuetenango has a unique microclimate – the cold mountain temperatures are balanced out by warm winds that blow over from Mexico while long dry summers allow for even drying. Los Naranjales is an espresso with delicious balance and sweetness we enjoy again and again.
Francisco Morales got his passion for coffee growing from his grandfather, who planted 100 coffee trees when he was just 14 years old. Francisco himself started his own farm with 9000 seedlings he grew in a nursery in 1977. The close proximity of La Democracia to the Mexican border gives the farm great climate conditions. Good sun, winds and rain. The heat is coming from Mexico and the high mountains of the Huehuetenango Plateau brings down temperatures at night. Dry long summers are stressing the trees so that they deliver good production. |
Milk chocolate and orange Altitude: 1750 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Mengeche Derso, Ethiopia | Working alongside his family, Mengeche Derso produces coffee with the unique character of Yirgacheffe. Syrupy sweetness and elegant florals fill a profile that is pure Ethiopia.
Mr. Mengeche Derso owns and operates a 15 hectares estate in the highlands of Gedeo, renowned for its production of high-quality Yirgacheffe coffee. At 62 years he draws on decades of farming experience, while seeking to constantly evolve and develop. Across the estate, natural fertilisers such as animal manure and plant remnants are used to enrich the soil, which help to maintain the terroir. His dedication to producing top-quality coffee has earned him recognition from government organisations. |
Blueberry and lemon cola Altitude: 2200 masl, Process: natural |
Selected Mix, Single / Light |
| Shantawene, Ethiopia | Building on Ethiopian traditions, Shantawene pushes the boundaries of flavour: expect vibrant tropical fruit and intense sweetness.
Daye Bensa was founded by two brothers - Assefa and Mulugeta Dukamo - with the ambition to showcase the amazing potential of Ethiopian coffee. Over the past 15 years, they have built up 3 farms, 19 washing stations, and 5 warehouses. Working with over 1400 small producers, they have been driven by quality and flavour; consistently delivering some of our most memorable Ethiopian coffees. Shantawene is also the name of the village where the washing station is located. At over 2000 meters high up in the Bombe mountains, it is surrounded by rich soil that benefits from endemic biodiversity of the region. Daye Bensa has recently reforested the farmland and increased the shade available for coffee plants. The very high altitude means coffee matures slowly: creating small, dense cherries that are packed full of distinctive Ethiopian flavour. |
Pineapple and strawberry candy Altitude: 2000 masl, Process: anaerobic natural |
Premium |
A returning favourite of ours, SlowMov are a Barcelona based coffee roaster with a philosophy that favours quality versus quantity, a job well-done versus speed, and passion and reflection over irrational consumption. As we hope you’ll agree, these values really shine through in their range of coffees.
The name SlowMov is the fusion of Slow Movement, which reflects their idea that things can be done differently. They like the word movement because it is something that advances and changes but with cadence and respect for the time needed for each process. SlowMov visit the producers at their source (Brazil, Ethiopia, Mexico…), they select the coffees and roast them in Barcelona, always trying to maintain long-term relationships with their coffee suppliers.
SlowMov Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Boku, Ethiopia | Boku Natural is produced by farmer Esayas Beriso in Hambela Wamena, Oromia, Ethiopia, at 2,350 masl. He grows the local variety 74158, recognized for its cup quality. The cherries are handpicked, sorted to remove underripe and overripe ones, and dry-fermented on raised beds. They are turned regularly, covered during the hottest hours of the day and at night, and dried for 7–10 days before the final selection. | Strawberries and bergamot Altitude: 2500 masl, Process: natural |
Rest of World, Plus 87, Bloom |
| Gutiti, Ethiopia | The Gutiti Natural lot from Yirgacheffe, Ethiopia, features the Kurume variety cultivated by around 600 smallholders at 2,200 masl. The cherries are carefully sorted in water to remove floaters and then sun-dried on raised beds for 14–20 days, being turned frequently for even drying. The result is a vibrant cup with notes of raspberry and toffee. | Peach, toffee and vibrant Altitude: 2200 masl, Process: natural |
Rest of World, Plus 87, Single / Light |
| El Indio, Colombia | This micro-lot from the El Indio program originates in Planadas, Tolima, where small producers grow and process their coffee by hand. The cherries, handpicked and carefully selected, go through flotation tanks and are slowly dried on raised beds for 20 to 25 days. The result is a natural, high-quality coffee. | Blueberry and cocoa Altitude: 1500 - 2000 masl, Process: natural |
Plus 87, Rest of World, Selected Mix, Single / Light |
| La Anona, Costa Rica | Anona is grown in a hidden area beneath Cerro del Dragón, in the Tarrazú subregion of Costa Rica. Once the coffee cherries reach their peak, they are hand-picked and fermented in volcanic African beds for two days. They are then spread out and moved daily until the perfect humidity level is achieved. | Cherry, mandarin and floral Altitude: 1750 masl, Process: natural |
Selected Mix, Single / Light, Bloom |
| Tolima, Colombia | From the heart of NASA WE'SX in Planadas and Gaitania, where 240 Indigenous families protect rich territories with more than 6,000 trees per hectare, comes this exceptional decaffeinated coffee. Naturally decaffeinated in Manizales using the Sugar Cane Decaf process, it offers a pure flavor while respecting tradition and sustainability. | Cinnamon and malt Altitude: 1700 - 2000 masl, Process: EA Decaf |
Decaf |
| Alexis, Costa Rica | Produced by the Ramírez-Navarro family at 1,750 meters in Los Santos, Costa Rica, this special lot reflects their commitment to innovation and quality. Processed at their own Los Campos micromill using the Thermal Shock method, this coffee showcases the precision and care that define their work. The family began growing coffee in 1990, and since building their micromill in 2015, they have focused on quality, traceability, and direct trade through Grounds Costa Rica. | Sacher Cake (apricot, chocolate) and vanilla Altitude: 2000 masl, Process: thermal shock natural |
Premium |
Seekind is a coffee roastery from Ravensburg headed by the SCA German Coffee Roasting Champion 2022 and 2023, standing for the highest culinary delights - preferably directly from the producer to your palate. Transparency, ecological action and quality are their motivation, because your enjoyment is their goal. For Seekind, coffee is not just any product, but a deep passion. That's why they only use outstanding green coffees and state-of-the-art technology in their coffee roastery to guarantee the quality of coffee.
Seekind Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Busasa, Burundi | This coffee comes from the Busasa Washing Station in northern Burundi, near the Ruvubu National Park. Cherries from ten surrounding hills are collected on the Busasa hill - supplemented by collection centers that facilitate access for small farmers living further away. The station itself also manages its own plantation with over 7,000 Arabica trees. The focus is on quality and cleanliness - Busasa is one of the ambitious projects of the Coffee Board of Burundi, which will provide the station with intensive support in future. A bright, clear coffee with Burundian elegance - floral, fruity and transparent. | Floral, zesty citrus, red berries and lively Altitude: 1700 - 1800 masl, Process: natural |
Selected Mix, Plus 87, Rest of World, Single / Light |
| Imma, Rwanda | This coffee comes from the Rutsiro District in western Rwanda - one of the most exciting coffee-growing regions in Africa. Red Bourbon varieties grow here at an altitude of around 1,400-1,800 m and are carefully processed in the Coocamu cooperative. The coffee is imported by Imma Coffee from Tyrol. Imma, herself born in Rwanda, brings coffees from her home country to Europe with a great deal of passion and a flair for quality. Her story is just as impressive as the coffees she selects: clear, lively and full of character.
We are delighted to show you this coffee - a real cup grenade with personality and depth. Imma was born in Rwanda and now lives in Tyrol. She combines her roots, her passion for coffee and her flair for quality with a clear goal: to bring high-quality coffees from Rwanda to Europe in a fair, transparent and direct way. She puts her heart and soul into working with selected cooperatives - including Coocamu in the Rutsiro District - and ensures that the stories behind the beans are not lost. Imma Coffee stands for origin, empowerment and taste with depth. We are delighted to be able to share this special coffee with her. |
Peach, apricot, red berries and crisp Altitude: 1400 - 1800 masl, Process: washed |
Selected Mix, Single / Light, Bloom |
| Sitio Estrella, Brazil | Paula T. Santini is a certified Q-Grader and holds a PhD in biology. Together with her husband Fabrício , she runs Sítio Estrela – a small, family-run farm in Muzambinho, Sul de Minas region of Brazil. Paula's grandmother Mary (93) and her son Fabio also actively work on the farm.
Paula's passion for coffee began in 2013 during her master's studies in plant physiology. Her research focused on the canopy areas of coffee trees and was later deepened in her doctoral thesis – with a focus on the plants' behavior in response to various influences. She now uses this scientific foundation to further develop the quality of the coffees at Sítio Estrela. In addition to her work on the farm, Paula is involved in training other producers. She gives free courses on topics such as cultivation, processing, roasting and preparation – with the aim of strengthening the quality of Brazilian coffee on a broad scale. The family places great importance on sustainable farming methods and respectful treatment of nature and people. Their goal: coffees with character, depth, and origin – and the well-deserved recognition for their meticulous work on the international market. |
Chocolate and round Altitude: 900 - 1100 masl, Process: natural |
Blend / Darker, PERCENT, Selected Mix |
| Decaf, Colombia | Café del Futuro is a cooperative from Peru that works with great care and a clear focus on quality. The coffee comes from medium altitudes of around 1,500 m and is processed using the traditional washed method. The CO₂ process was used for decaffeination – a particularly gentle and residue-free process that preserves the natural aromas of the coffee and does not require any chemical solvents.
This decaffeinated coffee impresses with its full body, soft texture and classic aromas – showing that decaf can do more than just "abstinence" today. A coffee for any time of day – clear in taste, uncompromising in its standards. |
Chocolate and round Altitude: 1800 masl, Process: EA decaf |
Decaf |
| Forest Cosmic, Colombia | Omar Arango has been managing the Finca San Luis in Tolima, Colombia, for over 20 years – at an altitude of around 1,800 meters and according to organic farming principles. The farm is divided into 21 carefully cultivated microlots and is known for exceptional quality and experimental processing methods. Together with Nikolai Fürst of Desarrolladores de Café, Omar develops innovative fermentation methods that go far beyond classic processing techniques. The result: characterful, complex coffees that clearly stand out from the mainstream.
The Forest Cosmic – a so-called “Cosmic Natural” – brings the tropical depths of Colombia to the cup: a heavy, intense coffee with notes of banana, blood orange, apricot, mango and roses. And then there is Omar's very own signature – or as he calls it: his "voodoo" with cosmic energy, which gives each lot its very special magic. A coffee with soul, depth, and a touch of the universe. |
Chocolate and round Altitude: 1700 - 1800 masl, Process: Fermented natural |
Premium |
River coffee roasters started with a one-way ticket to Latin America. A purpose-led adventure to live, work and learn the roots of the industry first-hand sowed the seed for a thriving Hampshire roastery with a dedicated team. Whilst a lot has changed, River's mission to source and roast exceptional, fully traceable coffee with a mindful approach to every level of the supply chain remains the same and continues to be shaped by our ongoing experiences on the ground in coffee producing countries.
River Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Santa Fe, Colombia | Coagrobrisas is a cooperative dedicated to providing agricultural technical assistance, as well as the processing and commercialization of high-quality coffee and agricultural products. Through participatory organisation, it seeks to promote the social and economic development of its members and the surrounding community, improving the quality of life of its associates.
Coagrobrisas is located in La Plata, Huila, in the central area of the department, and also operates a dedicated women’s program aimed at empowering women as coffee growers and strengthening their role within the coffee value chain. Coagrobrisas provides training to its producer members, offers ongoing agronomic support, and—most importantly—delivers collective cupping and group purchasing services that allow producers to sell their coffee together and access better prices. The cooperative also operates drying facilities for producers who do not have adequate infrastructure to properly dry their coffee. As the exporter, the Colombian Coffee Growers Federation (FNC) values the training efforts carried out by Coagrobrisas and works through a specific program to source coffee produced by women, paying a premium price. This premium is paid directly into the women producers’ bank accounts, with the objective of encouraging sound business management, financial autonomy, and the empowerment of women coffee growers. |
Apple, caramel and orange Process: washed |
Blend / Darker, PERCENT, Bloom |
| Sabino Jesus, Nicaragua | Sabino and Maria live in a small village of farmers who produce both coffee and vegetables at the highest altitudes of Jintotega, Nicaragua. Sabino and Maria have raised coffee beds for drying coffee and sorting imperfections in the beans. Sabino and Maria consistently produce high scoring micro-lot coffees derived from their attention to detail and careful meticulous growing and processing. Over the next years Sabino and Maria plan to plant more coffee and implement more new and more efficient techniques. | Pear, apple and grape Process: washed |
Bloom |
| La Laja, Mexico | Finca La Laja decaf is chemical free and 100% naturally processed using mountain water in Mexico. This process ensures there’s no flavour compromise. In the cup, chocolate undertones and complex citrus acidity make this the best decaf for miles.
Finca La Laja is located close to the village of Huatusco in the state of Veracruz, Mexica. La Laja is owned by Hermilo Sampieri. For three generations, the Sampieri family has produced coffee on approx. 500 ha of La Laja farm at 1100masl utilising an average temperature from 15-22 Grad Celsius, fertile soil and a tropical climate with annual rainfall of 2000ml. Today, the farm is certified for its sustainable production with RFA and 4C. The name "La Laja" is derived from the name of a stone common in the region of Huatusco, Veracruz. The harvest can go from October/November up through April. Using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, the Mexico HG is immersed to extract caffeine from the beans. This method allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so that the water can be re-used with just the bean profiles it originated with. This method is done by DESCAMEX (Descafeinadores Mexicanos). |
Chocolate, lemon and caramel Process: natural decaf |
Decaf |
Uncommon coffee roasters ethos is building close relationships with the people who produce their coffee. In their quest to learn more about their producers and their land, Uncommon have witnessed countless instances of crop disease, unpredictable rainfall and price fluctuations. More importantly, they've seen the exceptional accomplishments, bravery and creativity that their producers and their communities show in the face of such complex environmental and socio-economic challenges.
Uncommon have the privilege to share these untold stories with you; stories that are as rich and diverse as the terrain from which the coffee cherries grow. Uncommon are excited for you to be part of this ongoing journey - each cup is a homage to the legends behind these remarkable and uncommon coffees. In their Amsterdam cafe, such a place is that of vibrance and friendliness in the middle of the hustle and bustle of the exciting city.
Uncommon Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kibingo, Burundi | Our favourite Burundian coffee has returned, Kibingo, this time the washed version! This coffee is sourced through Greenco, who work with over 1,700 smallholder farmers who deliver cherry to the Kibingo washing station in Kayanza. They started their work in 2015, and have dominated all Cup of Excellence competitions in Burundi ever since. We can see why, the quality they are producing is outstanding. This lot is dried as a honey and is sweet, clean, and silky with a tannic, black tea finish. | Blackberry, lemon, and black tea Altitude: 1900 masl, Process: honey |
Single / Light, Bloom |
| Karianai AA, Kenya | Unavailable | Mango, caramel and blood orange Process: washed |
Plus 87, Rest of World |
| La Piragua, Colombia | Pink Bourbon. Huila. Natural! This lot is produced by Alexander Vargas at his farm La Piragua. You may recognise the name, if you've been checking the Cup of Excellence finalists for the past decade. This is a great example of high quality natural processing; sweet and rich but still juicy and clear. Expect a bold, ripe coffee with notes of orange, cherry, and milk chocolate. | Fruit, orange, cherry and chocolate Altitude: 1800 masl, Process: natural |
Single / Light, Plus 87, Selected Mix |
| Rumudamo, Ethiopia | Unavailable | Jasmine, mandarin and blueberry Process: washed |
Plus 87 |
| San Ignacio, Peru | This sweet, rich organic coffee is produced by 223 female producers in San Ignacio, Cajamarca, who make up the women's group 'Cosecha de Mujer', which is part of the Prosperidad de Chirinos cooperative. The name translates to 'harvest of women' and was formed to promote gender equality on farms and in the cooperative, and to strengthen the leadership capacities of female members. | Dark chocolate, orange and sugar Process: washed |
Plus 87, Rest of World, Selected Mix |
| Bioma, Brazil | A wonderfully rich and sweet decaf from this years Brazilian Cup of Excellence winners, Bioma Cafe! Their anaerobic natural Arara took 1st Place in the Experimental category with an insane score of 93.14. We came across one of their bulk lots through our friends at Sucafina, which has been decaffeinated with our favourite EA method. It makes for an excellent decaf option, expect a 'classic' profile of chocolatey-nuts, with a smooth, pleasant mouthfeel. | Hazelnut, chocolate and brown sugar Process: EA decaf |
Decaf |
| Franceschi, Panama | Unavailable | Orange, plum and chocolate Process: washed |
Premium |
| Coffea Diversa, Costa Rica | Unavailable | Jasmine and mandarin Process: natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.