Tasting Notes: June 2026 Coffees
A Matter Of Concrete is specialty coffee roastery based in the Van Nelle Factory located in Rotterdam, The Netherlands, making a lot of noise in the coffee industry at the moment - for very good reason. The Van Nelle Factory once used to be the biggest coffee roastery in the country, quite rare to find a pre-WWII building in Rotterdam, let alone it being a coffee roastery, let alone one that is a listed UNESCO World Heritage monument. Competing in many coffee competitions, founder Rob Clarijs has been on the winner’s podium of quite a handful, with the crowning achievement of winning Coffee Masters London 2019.
Innovation and sustainability are what make today good and tomorrow better. Direct trading with suppliers, developing long-lasting products while giving attention to circularity, waste-reduction and inspire others to do so too. Roasted on a Loring S35 Kestrel, one of the most energy efficient coffee roasters around.
A Matter Of Concrete Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| 022 Las Brisas, Guatemala | Marvin bought his first parcel of land in this area in 1990. Over the decades they added to their holdings with various parcels of land as the business became more and more profitable. Over the years he has improved the farm practices, replanted some of the older trees, and implemented a system of shade management to improve the farm. Now, he operates a wet mill in addition to Finca Las Brisas.
At the wet mill, Marvin works to ensure smart water usage, including care with processing wastewater. Without proper processing, wastewater can contaminate soil and water sources. His system involves 8 wastewater ponds, and after treatment clean water emerges from the 8th. He also uses a water pump to recirculate clean water, which helps reduce water use at the mill. Washed and sundried. After depulping, the coffee ferments for about 12 hours before being washed and placed on the patio to dry. What does the future hold? Marvin hopes to continue growing and continue improving the quality of the coffee, to continue incorporating more organic and sustainable fertilizers, and to improve a little more each year! Marvin tells us that coffee has brought many benefits to the community – in addition to coffee from Las Brisas, he also buys cherry from his neighbors and mills it for Primavera. He tells us that coffee has not only helped improve the income and job opportunities of local coffee producers, but also that the community has better roads, schools, and a health clinic as the local coffee economy grows. |
Green apple, macadamia and smooth Altitude: 1800 masl, Process: washed |
Selected Mix, Plus 87 |
| 025 Ocholo, Ethiopia | The return of our washed Ethiopian classic, this time from the Single Farmer Project—a program that pioneered farm-traceable coffees in Ethiopia. Since 2012, it has allowed roasters to highlight the individual farmer behind each lot, strengthening long-term relationships and transparency.
This lot comes from Mr. Ocholo Bedecho, who owns 8 hectares in Oromia’s Guji Zone. His land, unusually large for the district, supports his family of eight children who balance farm work with school. Beyond coffee, he cultivates vegetables and Enset for daily food, but it is coffee that provides both livelihood and opportunity. Grown at high elevations in Guji’s deep red soils, native heirloom varieties here develop a distinct profile: bright fruit, light florals, and a grounding note of chocolate. This cup is both timeless and specific—an Ethiopian archetype with a direct link to a single producer. Ethiopia remains singular in the coffee world: not introduced as a colonial crop, but embedded in culture, history, and daily life. By sourcing through the Single Farmer Project, /025 carries that heritage forward while giving visibility and value to the producer. A clean, complex washed Ethiopian, tied to its land and its farmer, and part of an ongoing story of traceability. |
Bergamot, black tea and jasmin florals Altitude: 1800 - 2000 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| 001 Domingos, Brazil | Some places have a certain energy—Fazenda São Domingos is one of them. Bought by Marco and Maria in 2006, this beautiful fazenda sits close to our home farm, Fazenda Pinheiro. Once owned by the Frozoni family, it stands as a testament to their enduring legacy. São Domingos is a perfect balance of tradition and innovation, dedicated to producing exceptional coffee that has captivated discerning palates for years. Since the acquisition, extensive renovations have expanded and refined its coffee cultivation, introducing prominent varietals well-suited to the region.
At Fazenda São Domingos, coffee isn’t just grown—it’s engineered. The farm is equipped with complete wet and dry milling facilities, including the latest Pinhalense and Colombian Penagos drying systems. Temperature sensors, installed in 2021 and 2022, allow for a level of precision rarely seen on farms, ensuring optimal drying conditions. Irrigation? Fully controlled. A drip system delivers water evenly across the trees, ensuring steady development. Harvesting? A mix of tradition and technology. Young trees (under six years or 1.5m tall) are hand-harvested, while mature trees benefit from selective mechanical picking—only ripe cherries make the cut. Once picked, cherries spend 10 to 15 days drying on 9,000m² of concrete patios before moving to a controlled drying stage across eight specialized dryers. The beans are then rested in wooden silos (each holding up to 2,500 bags) for four to six weeks before heading to the dry mill. Overseeing these operations is our dedicated team: farm manager Ivan Cirino and Lucas Galdino Cirino, head of coffee processing, along with their skilled and committed farmers. São Domingos operates with deep respect for the land. Rainwater collection supports the irrigation system, while Fazenda Pinheiro’s biofuel and compost feed both coffee trees and eucalyptus cultivation. The farm also preserves 80 hectares of conservation land—because sustainability isn’t a trend here, it’s a way of life. This is São Domingos, a classic profile of Brazilian coffee with great balance. |
Chocolate and nuts Altitude: 810 - 950 masl, Process: natural |
Selected Mix, Blend / Darker |
| Trebol, Colombia | A decaf that delivers. Subtle acidity gives it its vibrant character while its sweetness and creamy mouthfeel makes it accessible for many types of coffee drinkers.
This coffee represents a quiet shift in how decaf is perceived. Grown and processed by the Santander Women Association in Colombia, it’s a collective effort built on both precision and purpose. These producers not only champion gender equity in coffee but also demonstrate that decaffeinated coffee can carry the same integrity and sensory depth as any top-tier lot. Using the sugarcane EA method, caffeine is removed through a naturally occurring compound derived from fermented sugarcane. This allows the coffee to retain its structure and sweetness, avoiding the flatness usually associated with decaf. The result is a silky, balanced cup layered with caramelized almond, orange, peach, and honey — a calm yet expressive profile that feels complete rather than compromised. Processed and decaffeinated locally in Colombia, the chain remains transparent, efficient, and sustainable. A true representation of how far decaf has come. |
Chocolate, vanilla and toffee Altitude: various masl, Process: EA decaf |
Decaf |
| 055 Aguirre, Colombia | This washed Rosado comes from Luis Aguirre, a producer from Villahermosa in Northern Tolima, Colombia, who works with LaREB, one of the sourcing partners we work with closely. Luis is the only producer within this project from Villahermosa, and also the only producer in the region working with Rosado. Grown at 1800 metres in Vereda Buenavista, this Rosado is processed with in-husk fermentation for up to 36 hours, followed by dry-mass fermentation in tank and sun drying. The result is a coffee with intense strong brightness and a lingering, pleasant finish.
For us, this is exactly the kind of coffee we like to bring into the A.M.O.C. line-up, specific in origin, precise in process, and connected to producers and sourcing partners who keep pushing quality forward. |
Mandarin candy, Fruittella + silky Altitude: 1300 masl, Process: washed |
Premium |
| 046 El Churro, Costa Rica | This is the new crop of the infamous El Churro. We suggested Diego to try fermenting this coffee a little shorter. We loved the 48h lot, but it was also quite a punch in the face. Reducing the fermentation time to 36h made this coffee a lot cleaner and friendlier, while keeping its tropical character. What a hit: a winey and tropical coffee that is actually clean and silky too!
The farm is nestled between the Aquiares and Turrialba Rivers indeed “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The region where the farm is located used to be the center for this pre-Columbian civilization and occasionally old artifacts are found among the coffee trees. In fact Guayabo National Monument Costa Rica´s most important indigenous settlement is just 5 km (3.1 miles) away. The land of Aquiares is blessed with infinite sources of clean water and even provides drinking water to three communities down stream. Aquiares one of Costa Rica’s largest and most historic coffee farms sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century the farm has developed an enduring model for growing high-quality Arabica coffee protecting a stunning natural setting and supporting a thriving local community of 1800 people. Established by British farmers in 1890 Aquiares was one of the first estates to produce and export Costa Rican coffee. Since 1971 three owner families have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Expect crazy juicy notes. A coffee that you will love (or hate) because of its exceptionally well processing that pushes the limits of anaerobic fermentation conditions, bringing almost a boozy note to the cup. Think tropical fruits and winegums but still being clean and silky. |
Winegums, pineapple and funky Altitude: 1200 masl, Process: anaerobic natural |
Premium |
MIA Coffee are a family-run coffee roaster from northern Bohemia. Their passion for coffee is built on three core values: selecting quality coffee beans, precision roasting, and ensuring maximum customer satisfaction. These values form their philosophy, which leads to perfection in every coffee that leaves their roastery. With a commitment to creating things with integrity ever since MIA was founded in 2014, the roastery is named after the founder's daughter, who brings a personal and heartfelt element to their setup.
MIA is a symbol of playfulness and care for them, principles that have accompanied the roastery since the very beginning. Minimal, playful and modern, they're MIA.
MIA Coffees | Czechia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Edison, Peru | Edinson Luis Estela Chilcón is a 36-year-old producer from San Francisco in the Huabal area, who has been dedicated to coffee since he was 14. His farm is located at an altitude of 1,650 m above sea level, covers an area of 1.5 hectares, and produced approximately 5,000 kg in the 2025 season. He grows the varieties Catuaí, Pacamara, and Geisha.
In recent years, he has significantly invested in quality – he has built his own processing module, a solar dryer, moved directly to the farm, and replanted part of the area with Pacamara and Geisha. He primarily works with his family and has been focusing on improving quality while maintaining production stability. Edinson processes coffee using both washed and dry methods, often utilizing anaerobic fermentation in plastic tanks (timbos). This lot is processed using the dry method. Drying takes place in a solar parabolic dryer, which is part of his own wet mill. Thanks to careful work during drying, he achieves consistent and pronounced cup scores, which has brought him better prices and direct interest from clients in visiting the farm in recent seasons. |
Cola, orange and chocolate Altitude: 1650 masl, Process: natural |
Plus 87, Single / Light, Selected Mix |
| Mubuga, Burundi | Burundi offers ideal conditions for coffee cultivation – high altitude, stable climate, and fertile soil. In the Ngozi region, in the northern part of the country, thousands of small farmers grow coffee on small plots with the Red Bourbon variety. The Mubuga washing station collaborates with over 1,900 growers and, thanks to its extensive facilities – fermentation tanks, drying tables, and sorting lines – is one of the important processing centers in the region. Harvesting takes place from April to June, and the coffee then travels through the dry mill for export.
After harvesting, the cherries are carefully sorted and processed at the station, where emphasis is placed on the quality and purity of each lot. In the case of natural processing, ripe cherries are dried on raised African beds for several weeks depending on the weather, while being regularly turned and protected from moisture. Thanks to this careful approach, a coffee with a full and sweet profile is created, in which fruity tones, gentle sweetness, and pleasant complexity typical of Burundi come together. |
Tropical fruit, flowers and brown sugar Altitude: 1600 - 1800 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Kantutani, Bolivia | Bolivia is one of the lesser-known coffee origins, yet it offers unique conditions for growing high-quality coffee in the high elevations of the Andes. The Caranavi region, where mountains meet tropical forests, provides fertile soil, abundant rainfall, and a stable climate – ideal for specialty coffee production. This is where Finca Kantutani is located, a 13-hectare family farm run by Grover Mamani. The farm is closely connected to the local community and focuses on sustainable practices, chemical-free farming, and respect for the land. Coffee is grown under natural shade in an agroforestry system that supports ecological balance and quality. This approach is clearly reflected in the cup profile and its overall clarity.
After harvesting, the cherries are carefully sorted and processed using the washed method. This includes depulping, fermentation, and drying for approximately two weeks at the farm level. Thanks to this precise processing, the coffee delivers a clean and balanced profile, combining notes of caramel, gentle fruitiness, and pleasant acidity with smooth sweetness. |
Cranberry, stewed fruit and caramel Altitude: 1500 - 1600 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Hambella, Ethiopia | Behind this coffee are up to 1,600 small farmers from the Hambella region in Ethiopia's Guji zone, where coffee is firmly intertwined with the local landscape, culture, and everyday life. Guji has been a difficult-to-access area for many years, and because of this, it has preserved its wilderness, authenticity, and extraordinarily favorable conditions for growing exceptional coffee. Coffee plants here grow at an altitude of 1,850 to 2,250 meters above sea level, in the shade of original trees, in fertile red soil, and in a stable mountain climate with ample moisture. The connection of nature and the work of the local community gives this coffee its distinctive character, elegance, and purity of expression.
After harvesting, farmers transport coffee cherries to the Asgori Washing Station and to local collection points, where careful flotation, sorting, classification, and processing take place. In Hambella, both washed and natural methods are used, as well as anaerobic fermentation, always with an emphasis on quality and preserving the character of the origin. The result is coffee that carries the unique terroir of the Guji region and the honest work of hundreds of small growers. |
Tropical fruit, plum and chocolate Altitude: 1850 - 2250 masl, Process: natural |
Selected Mix, Single / Light, Bloom |
| Rancho, Brazil | Rancho Grande Farm has been cultivating coffee since 1933, when Aneite Reis inherited 5 hectares of coffee trees. Today, it is run by his son Jose Carlos Reis along with his grandson Flavio (Fafa) Reis, who continue the family tradition and further enhance the quality of the coffee produced. In addition to coffee cultivation, the farm also engages in cattle breeding for dairy and meat production. It places great emphasis on employee care and environmental protection. Several workers live directly on the farm in subsidized housing.
The farm invests in modern technologies, such as static drying boxes, which allow for better drying control and the resulting flavor of the coffee. After harvesting, the coffee is sorted in a water mill and subsequently dried for 16 days at a temperature of 29 °C. Once the moisture level reaches 11.7%, it rests for 31 days, then it is hulled and sent to the COCATREL warehouse. Part of the coffee is dried on terraces and finished in a rotary dryer. Thanks to precise processing and continuous innovations, the farm consistently enhances the quality of its coffee. |
Apricot, orange and milk chocolate Altitude: 1000 masl, Process: natural |
Blend / Darker, PERCENT, Capsules |
| Suenos, Brazil | This coffee is produced by approximately 300 farming families from the regions of Paraná and São Paulo, where the combination of climate, altitude, and traditional methods creates balanced and sweet profiles typical of Brazil. Farms ranging from 5 to 100 hectares cultivate classic varieties such as Mundo Novo, Bourbon, Catuaí, Acaiá, and Caturra. The coffee is processed mainly using the natural method – hand-picking, careful sorting, and slow drying on terraces for 7 to 10 days, which enhances the natural sweetness and full-bodied flavor of the brew.
The decaffeinated version of this coffee is stripped of caffeine using the Sparkling Water process, which uses natural carbon dioxide and water. This gentle and organically certifiable method selectively removes only caffeine without disrupting the flavor and aromatic compounds. The green beans are initially moistened to open up their cellular structure. They are then exposed to pressurized CO₂, which, in combination with water, acts as a natural “sparkling solvent” for caffeine. The process is repeated until the desired caffeine level is achieved, after which the beans are gently dried back to their original moisture content. |
Orange, almond and chocolate Altitude: 800 - 1000 masl, Process: sparkling water decaf |
Decaf |
| Lychee, Sumatra | Behind this exceptional coffee is farmer Bang Silalahi and his community of producers specializing in single-variety nanolots in the Toba region of Sumatra. They process not only coffee from their own organically certified farm, but also cherries sourced from nearby farmers. Bang Silalahi is considered an innovator and visionary who started with one hectare of land in 2004 as part of a research project focused on sustainable farming practices and supporting local producers.
After careful hand-picking and sorting of ripe cherries, the coffee undergoes depulping and anaerobic maceration using fruit enzymes – in this lot specifically with lychee. This unique process gives the coffee an intense exotic aroma and pronounced fruity sweetness, resulting in a juicy and distinctive cup profile. The beans are then washed and dried for up to 14 days to reach a target moisture content of 13%. Afterward, the parchment layer is removed, the beans are sorted by size, and dried again. Finally, the coffee is carefully sorted, packed, and prepared for export. |
Lychee, tropical fruit and chocolate Altitude: 1400 masl, Process: Anaerobic washed fruit enzyme infused |
Premium |
Brewing Dealers was founded by Leo and Vedrana in Málaga, Spain; two coffee lovers driven by a simple idea: to bring truly remarkable coffees closer to people. The pair work closely with carefully selected farms and producers they trust - people who grow coffee with respect for the land and for everyone involved in the process. Every lot that Brewing Dealers select has a purpose: coffees chosen for their character, their story, and their ability to offer something memorable in the cup. From beautifully classic profiles to experimental fermentations and rare competition-level coffees, each bottle represents a search for something extraordinary.
For Brewing Dealers, coffee is not a commodity, it’s an experience. Built for those who enjoy discovering something different in every cup, from the highlands of Ethiopia to the mountains of Colombia or Panama, each release reflects the work of extraordinary producers and the constant pursuit of flavour. Each bottle is an invitation: to explore, to taste, and to see coffee from a new perspective.
Brewing Dealers Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Amka, Kenya | Lillian’s Farm, run by Lillian Salil in Plateau, Kenya, is redefining Kenyan coffee with a focus on innovation and precision. Unlike many producers, she separates varieties like Batian and Ruiru 11, allowing their distinct profiles to shine. Using sustainable methods and natural processing, her coffees offer bold, fruit-forward expressions rarely seen in Kenya. Partnering with Lot 20, Lillian has brought fresh energy to the region, earning growing recognition for quality and transparency. | Blackcurrant, dried cherry and cacao Altitude: 1650 - 1850 masl, Process: natural |
Plus 87, Rest of World, Bloom, Single / Light |
| Florichee, Colombia | In the highlands of Planadas, Tolima, José Gutiérrez cultivates one of Colombia’s most elegant Geishas at Finca El Mirador. Grown at high altitude and processed with precision, his Geisha stands out for its delicate florals, crisp acidity, and layered tropical sweetness. Each lot reflects José’s deep care for the land and his pursuit of purity in the cup. Through this work, he’s turning Planadas into a rising origin for world-class Geisha coffees—elevating both the region and the reputation of Colombian producers. | Floral, lychee, citric and honey Altitude: 1700 masl, Process: anaerobic washed |
Plus 87 |
| Guaro, Costa Rica | Located in the Central Valley of Costa Rica, on the slopes of the Poás Volcano, Microbeneficio Las Lajas is a benchmark in specialty coffee innovation led by Oscar Chacón and Francisca Cubillo. Backed by a coffee legacy dating back to 1936, the Chacón family combines fertile volcanic soils, ideal climate, and sustainable farming to produce coffees with exceptional sweetness and aromatic complexity.
In the early 2000s, Oscar and Francisca took control of their production by founding Las Lajas, focusing on environmental responsibility, traceability, and quality-driven processing. Their breakthrough came in 2006, when a natural disaster forced them to dry coffee cherries without water—giving birth to their now iconic natural process. Today, Las Lajas is globally recognized for pioneering honey and natural processing methods, delivering coffees with intense fruit profiles, clarity, and balance. Their work has positioned Costa Rica as a leader in experimental and high-quality specialty coffee. |
Honey, grapefruit, citric and stonefruit Altitude: 1300 - 1700 masl, Process: 'Black Diamond' anaerobic natural |
Premium |
| Lord, Colombia | Hidden in the highlands of Pitalito, Huila, Finca Lord Voldemort stands as one of Colombia’s most unconventional and forward-thinking coffee projects. Led by Deiro García, a second-generation producer with a background in microbiology, the farm has evolved into a true fermentation lab—where science meets sensory precision.
At elevations of 1,800–1,850 masl, Deiro cultivates rare varieties such as Sidra, Pink Bourbon, Wush Wush, and Geisha, each treated as a unique canvas. His approach is deeply experimental: controlled fermentations using custom yeast and bacterial cultures, reinoculation techniques, thermal shocks, and oxygen management—all designed to sculpt flavor at a molecular level. The result is a portfolio of coffees that break convention—intensely aromatic, fruit-driven, and structurally complex, with notes ranging from passion fruit and mango to jasmine, Earl Grey, and citrus. More than just a farm, Lord Voldemort represents a new generation of Colombian coffee—where creativity, science, and identity converge to redefine what’s possible in the cup |
Citric, pineapple, raspberry, passsionfruit, cocoa and fruity Altitude: 1800 masl, Process: anaerobic natural |
Premium |
| Berraco, Colombia | Located in Quindío, Colombia, El Placer Farms is the vision of Sebastián Ramírez, a producer redefining what Colombian coffee can be. More than a traditional farm, El Placer operates as a space for controlled experimentation, where fermentation becomes a tool to design flavor. Sebastián is known for pushing boundaries through techniques inspired by microbiology and gastronomy—working with extended fermentations, co-ferments, and carbonic maceration to unlock new sensory dimensions. Each lot is carefully crafted, not just processed, with a clear intention behind every variable.
Varieties like Pink Bourbon, Geisha, and Sidra are transformed into expressive profiles that range from intensely floral to deeply fruity, often with a signature silky texture and vibrant acidity. Through El Placer, Sebastián Ramírez is not just producing coffee—he’s shaping the future of specialty coffee, where creativity and precision meet in every cup.. |
Lavender, panela and grapefruit Altitude: 1500 - 2100 masl, Process: washed |
Premium |
| Tennessee, Ecuador | Nestled in the fertile highlands of Ecuador, Finca El Dorado is a family‑run coffee estate where tradition and experimentation coexist in harmony. For generations, the Elder family has nurtured this land with care, cultivating varietals that express clarity, balance, and regional character. Their deep connection to the farm and commitment to quality have shaped every step of their coffee journey.
At El Dorado, the team blends time‑honored practice with scientific curiosity, especially through their experimental Washed process. This method begins by harvesting only fully ripe berries, washing them and removing any floaters. The whole cherries are first fermented in bags for 72 hours, with gentle turns every 12 hours. After depulping, the parchment undergoes another 72‑hour bag fermentation, again with regular turning, before being rinsed thoroughly. Once fermentation is complete, the wet coffee is spread across raised drying beds and tended with care, raking and turning every eight hours for a minimum of 10 days until the moisture level reaches the ideal range. Finally, the dried parchment is stored in climate‑controlled conditions, preserving the integrity of each bean. Through this thoughtful Washed process, the Elder family highlights the true essence of their coffee—clean, vibrant, and true to its terroir—while continuing to push the boundaries of Ecuadorian specialty coffee |
Tropical, cacao and liqueur Altitude: 1720 masl, Process: experimental |
Stories (Ltd Edn.) |
Handful Coffee is a family-run micro-roaster passionate about coffee and dedicated to crafting exceptional experiences, one small batch at a time. Handful exist to share their love for coffee with others, believing that every cup should be a memorable experience that highlights the unique flavours and stories of each bean.
Handful roast coffee in small batches, with a focus on light roasts that let each bean’s natural flavours shine. From bright citrus to delicate florals, Handful want every cup to show you what makes that coffee special. Souring coffees that they genuinely enjoy and roast them with care to share their best flavours with you, we welcome Handful.
Handful Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Inzovu, Rwanda | In Rwanda, “The Land of a Thousand Hills” Inzovu is a coffee produced by farmers partnered with the Rwanda Trading Company (RTC). Inzovu translates to “elephant” – the brand image for RTC – an animal that perfectly embodies the exotic flavours of Rwandan coffee. This fully washed Rwandan coffee is a blend of the best beans from smallholder growers around Kigali, capturing the region’s diverse yet complementary flavour profiles. By sourcing from multiple stations, Inzovu ensures a consistent product that highlights the unique qualities of Rwandan coffee year after year. It’s a community-driven effort: farmers work together, receive training to improve their coffee, and earn a sustainable living. RTC has been supporting growers in the region by teaching improved farming methods, purchasing cherries at fair prices, and investing in local communities. They are currently planting 5 million new coffee seedlings to secure the future of Rwandan coffee. On farms averaging 1,700–2,000 masl, around 400,000 farmers work with RTC to mill, process, market, and export cherries grown across Rwanda’s famous landlocked, hilly terrain. After nine years of providing agronomy training, RTC is now rejuvenating older farms and has donated approximately 5 million seedlings across numerous locations.
Inzovu beans undergo a full wash process, which highlights their bright, clean flavour. The high-altitude conditions and rich volcanic soils of the Nyakabuye region contribute to the beans’ complexity and refinement. After harvesting, the coffee is hulled, graded, and hand-sorted at the Rwanda Trading Company facility in Kigali. |
Gooseberry, orange and Black tea Altitude: 1400 - 1900 masl, Process: washed |
Bloom, Single / Light |
| Adorsi, Ethiopia | This exceptional coffee is sourced from Aricha village in Ethiopia's Gedeo Zone. It's cultivated by a dedicated community of 800 farmers, coffee is produced at 1,900 to 2,100 m.a.s.l. This high-altitude region's unique microclimates contribute significantly to the coffee's distinctive qualities. The primary varieties cultivated are kerume and heirloom varieties, showcasing the rich genetic diversity of Ethiopian coffee.
Once the coffee arrives at the station, a thorough pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. 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. |
Lemon, florals and Black tea Altitude: 1900 - 2100 masl, Process: washed |
Bloom |
| Muñoz, Colombia | Cafe Agrario is an association of producers from Ortega in Tolima. Most of the 35 associates are coffee growers. Cafe Agrario has seen some difficulties as it is situated in a region troubled by the civil war but also suffered from poor leadership when coffees were sold on credit to coffee buyers who never paid for coffee delivered.
In more recent years, they have been focusing on specialty coffee to add value to their product and also roast and sell their coffee locally. Siruma, our specialty export partners in Colombia, have invested in this community and their agronomist, Pilar has been delivering workshops to the group on coffee processing and organising the structure of the Association. This was highlighted as a real need for them when baseline data was taken. Cafe Agrario started by having to deliver their coffee to a local trader as they didn't have the capacity or organisation to deliver to Siruma. With Siruma's help they are able to directly sell to them and are also achieving higher quality premiums with all the agronomy support. Guillermo Munoz, a coffee grower from Ortega, Tolima, is 55 years old and owns the El Bolsillo farm located in the Alto Guayabos vereda. The farm spans 1 hectares, with 0.95 hectares dedicated to coffee cultivation at an altitude of 1,860 meters. He cultivates Castillo coffee that is around 5000 trees with 4-5 years of age. He actually originates from Caldas and arrived in Tolima when he was 22 years old to work as a picker on farms. He eventually found his way to working for Aristubulo Rayo (another Agrario member) where he worked for 10 years saving money and learning how to farm so he could then buy his own small farm and 1ha of land from Don Aristubulo. The coffee process is fully washed, with cherries meticulously sorted to ensure only perfectly ripe ones are used. Guillermo is only picking fully ripe cherries are harvested. The picking cycle occurs every 20 days. Once collected the cherry is washed and cleaned and then left to ferment for 12 hours usually overnight in bags. The coffee is then pulped and dry fermented in a tank for 36 hours. The drying process involves using a parabolic solar dryer, where an ideal 3cm layer of coffee is maintained to ensure even and slow drying for around 12 days. |
Blueberry, jasmine amd orange Altitude: 1850 masl, Process: washed |
Bloom, Single / Light, Selected Mix |
Fuglen coffee roasters are another favourite of ours who are rightly regarded as one of the world's very best. We're always rather humbled to be able to offer you Fuglen, testament to what GUSTATORY has become - because of you, our community - in which Fuglen are absolutely one of Europe's finest who are very strict and selective with the third parties they partner with.
With six retro-design espresso bars in Oslo and Tokyo, Fuglen roast and source only the freshest coffee they can find, offering small lots as directly as possible from who they believe are the best coffee growers around the world. Roasting lightly in a true Nordic style to enhance all the good, natural flavours of coffee without adding any roasty tones, Fuglen showcases the vast difference of flavours and terroir uniqueness that the world of coffee has to offer.
Fuglen Coffees | Norway/Japan
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Chancha, Peru | Evin Dávila is a father of 3 living in San Jose del Alto. His father grew coffee for many years before passing on the farm to Evin. When Evin took over the farm he also planted Yellow and Red Caturra and began focusing on new fermentation methods as well as training. Evin hand sorts the cherries before sorting defects by floating the cherries in tanks. He then depulps the cherries before fermenting them in bags with the mucilage for 90 hours. Finally the coffee is dried for 5 - 10 days. | Passionfruit, blackcurrant and yellow plum Altitude: 2000 masl, Process: washed |
Plus 87, Rest of World |
| Biloya, Ethiopia | This coffee is sourced from the Biloya town (kebele) in the Kochere, Yirgachefe region of Ethiopia. Cherry is purchased from smallholder producers in the Biloya area and brought to the MOPLACO drying station in Chelelectu. It is here that Moplaco trading set up one of their 4 stations in order to process coffee from the surrounding area. Coffee from Biloya is known for is delicate fruity and floral qualities.
This natural processed coffee is dried on elevated african beds. The fermentation that takes place during this process is different to the washed process or pulped natural process, as the bean is surrounded by the cherry and the pulp, allowing the active ingredients of the pulp to penetrate the bean through osmosis. It is similar to drying fruit as at the end of the day coffee beans resemble dried fruit or berries. Through this process the coffee flavor becomes sweeter and more intense. The drying process lasts 2-3 weeks, during which the cherries are turned 3 times per day for constant drying. Bean fermentation happens as the heat, under the sun, allows for bacteria to grow, and slowly consume the sugars inside. |
Guava, apricot and dried cranberry Altitude: 1800 - 2100 masl, Process: natural |
Plus 87, Rest of World |
| Navarro, Colombia | Rigoberto Díaz Navarro inherited the farm called ‘El limo’ , located at around 1,950 m.a.s.l., in Pasto, Nariño, in 2019. Its name originates from a single, ancient lime tree on the property, a legacy of previous generations. Don Rigoberto’s family has been farming coffee for over 40 years, representing three generations of expertise, starting with his father, José María Díaz, who acquired the land through the 1972 Agrarian Reform. Today, the farm is a family endeavor, with Rigoberto’s children and extended family actively involved. While they don’t live on the farm, they’ve built a home in another family plot, obtained through years of dedication to coffee production.
The farm’s harvest process emphasizes quality over quantity: the farm covers 4 hectares, with 3.5 hectares dedicated to coffee cultivation. Don Rigoberto cultivates several Castillo varieties, including Castillo Tambo, Castillo Zona Sur, Cenicafé, and Colombia, with a density of approximately 5,000 trees per hectare, and they are complemented by occasional harvests of corn and beans during soil renewal phases. For each lot, all cherries are carefully handpicked: “We select only the ripest fruits, as we have learned in the Picker’s Project workshops”, he says.After picking, the cherries underwent an 18–24-hourfermentation process before patio drying for 12 days. The family's dedication to coffee has not only earned them recognition for quality but also allowed them to improve their living standards. They now own a two-story home and a car; milestones achieved through the value of their coffee. |
Lemon, pomegranate and fudge Altitude: 2000 masl, Process: washed |
Selected Mix |
| Herchere, Ethiopia | Shonora Coffee is a family-owned export company founded in January 2018 by engineering graduates Adugna and Morkata Shonora. Named after their father, Shonora Gata—who spent over 40 years building a coffee legacy, beginning with sourcing cherries from Grachu and Kercha and transporting them by mule to Bule Hora. He later established dry and wet processing stations in Gerba Town and Shakicha Kebele. In 2002, the business passed to his children, who have grown Shonora Coffee into a leading quality-focused producer. Today, Shonora Coffee works directly with over 150 smallholder farmers in Guji, producing coffees with the region’s signature floral, fruity, and vibrant character.
Shonora does a lot to support the local community. They invest in the improvement of public transport and road infrastructure. Besides, they committed to establishing a school and a scholarship scheme for children. Now they also plan to build a hospital. Herchere is the village(kebele) this washed lot comes from, where the coffee has been fermented in tanks for 72 hours and then dried for 12 days. It was then further processed at the Gerba washing station. 220 small holders contributed cherry to this lot that is produced by the Gerba washing station. In this area coffee is grown under native shade trees. Coffee cherries are laid out in thin layers and dried on raised beds for approximately 15-21 days depending on weather. During this time the coffee cherries are constantly turned throughout the day to ensure even drying. During the initial drying all under-ripe cherry is sorted out. This has been the traditional way of processing for many years in Ethiopia. |
Earl Grey tea, dried fig and dark chocolate Altitude: 2100 - 2300 masl, Process: washed |
Plus 87, Rest of World |
| Harmufo, Ethiopia | This coffee comes from smallholder producers around Harmufo village in the Gedeb region of southern Ethiopia. Cherry is collected and processed at Moplaco Trading’s newest wet mill in Chelbesa kebele. The Chelbesa Yirgachefe Wet Mill was purchased in 2021 with the hope of producing high quality washed coffee from the local area. Coffee from Gedeb has a typical florality that native Yirgacheffe heirloom varieties have become known for, with cherries that are juicy and large, yet the final bean is small and compact and full of these complex flavours. As that area has a higher altitude and a much colder weather that allows for slow growth of the beans, and more compact and lasting flavors.
Moplaco believes in giving back to the local community and also organizes barista courses and training for women from its community. They do this because women are the majority of the workforce in the coffee industry in Ethiopia. By improving their skills, the farm gives them a chance for a better life through professional realization. |
Peach, raspberry and vanilla Altitude: 2100 masl, Process: washed |
Single / Light |
A unique blend of expertly crafted coffee and social responsibility, New Ground started when it's co-founders combined a passion for social justice and great coffee. It's well documented that prisoners are much more likely to re-offend after release if they are without training and jobs. That's where New Ground fits in. They roast high grade, speciality coffee in Oxford and offer training and work opportunities for ex-offenders across the Thames Valley.
Working hard to get the most out of each coffee, New Ground roast each one differently to fully develop all the flavours, and to showcase what makes them distinct. The resulting cup should be clean and clear - but New Ground will let you be the judge of that./p>
New Ground Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Dukundekawa, Rwanda | Sourced from the rugged, volcanic highlands of Rwanda’s Gakenke District, this exceptional natural Bourbon comes from Nkara washing station, part of the renowned Dukunde Kawa cooperative. Grown by 226 smallholder farmers at soaring elevations of 1,800–2,100 masl near Volcanoes National Park, this coffee reflects the power of origin, altitude, and meticulous processing. Carefully hand-sorted and sun-dried on raised African beds for up to 45 days, Nkara delivers the vibrant fruit intensity and sweetness that Rwanda’s natural coffees are celebrated for—showcasing an exciting, high-performance cup from one of Africa’s most compelling specialty origins. But this coffee’s impact goes far beyond the cup. Dukunde Kawa is Fairtrade certified and majority female-led, with 80% of its producers being women. Through sustainable coffee production, the cooperative has helped double farmer incomes, fund schools, improve housing, and create long-term economic resilience across the region. Every purchase supports a model where premium coffee drives genuine social progress—making this not just an outstanding Rwandan coffee, but a powerful example of sourcing with conviction. | Cherry, raisin and Black tea Process: natural |
Plus 87, Single / Light, Selected Mix |
| Big House, Brazil, Nicaragua | Big House is our big blend which rolls with the seasons. This juicy coffee is the foundation to start your day. With great balance and medium complexity, it’s the perfect wake-up. | Chocolate, toffee and red apple Altitude: various masl, Process: natural and washed |
Blend / Darker, PERCENT, Selected Mix, Capsules |
| Rotutu, East Timor | Stoked to bring you this season’s finest from East Timor (Timor-Leste). After 6 years of working with Karst Organics, this is always a favourite time for the team. Timor-Leste is a young nation with a long, complex history. After centuries of colonisation and occupation, the country regained independence in 2002 and is now rebuilding its place in the world. Coffee has played a central role in that journey — and today, farmers are working to restore their coffee forests and establish Timor-Leste as an exciting speciality coffee origin.
Coffee here is grown organically beneath native shade trees using traditional methods passed down through generations. With little industrial development, natural fertilisers and careful farming practices remain the norm, creating coffees that are both environmentally sustainable and full of character in the cup. The Rotutu Cooperative in Letefoho is part of this new chapter. Since 2017, farmers have worked in partnership with Karst to improve quality and secure better prices through a cherry purchasing model that rewards careful picking and consistency. The result is stronger incomes for farmers and a clearer path forward for the community. This coffee reflects that progress — it’s so so sweet, balanced with a red apple brightness. By choosing it, you’re helping put a new speciality origin firmly on the map while supporting long-term opportunity at origin. |
Brown sugar and red apple Process: washed |
Plus 87, Selected Mix |
| Seasonal Decaf, Colombia | In the past, high-altitude, high-potential cherries were being processed to a low final quality in the mountains of Villamaría. To change this, our partners Raw Material invested in one central collection point at Finca La Aurora, and built large drying facilities down the mountain in Chinchiná where it is warmer. This has resulted in extremely high quality lots (88-90pt) and consistency from the cherries of Villamaría.
Villamaría is a Colombian municipality located in the department of Caldas. The region is fed by numerous sources of water and natural resources. It is located a few kilometres from the city of Manizales, whose urban areas are surrounded by the Chinchiná River. The drying station “Jamaica” is located in Chinchiná, Caldas. The station currently represents the harvests of 30 to 50 coffee producing families in the surrounding area of Villarazo, sitting at altitudes higher than the drying station itself. This results in earlier payments and higher returns for producers. |
Plum, date and caramel Process: Sugarcane decaf |
Decaf |
| Cruz Loma, Ecuador | This award-winning Caturra honey is all about precision and care. The resulting cup is sensational – full of sweetness and complexity. Produced by Galo and Alexandra Morales at Cruz Loma in Ecuador, this coffee reflects years of experience and a deep commitment to quality. After more than two decades in coffee—and with recent top placements in Taza Dorada and the Cup of Excellence—the farm has become one of the country’s standout producers, with every stage of production carefully dialled in.
This lot is a honey-processed Caturra, fermented briefly before being dried slowly on raised beds, resulting in a cup that balances sweetness, structure, and clarity. Alongside their work on the farm, Galo and Alexandra invest heavily in their team—training across farming, processing, roasting, and cupping—building a model that’s as thoughtful as the coffee itself. |
Lemon tea, caramel and stone fruit Process: honey |
Premium |
GUSTATORY (adjective): curating excellence in taste.