Tasting Notes: March 2026 Coffees
A micro-roasters with a story that began during a trip to New Zealand, Swerl were completely amazed at how good coffee could be - a good balance between sweetness and acidity, full-bodied but not bitter. A variety of aromas and flavors that only their founders could have dreamed of. The interest grew the more Swerl started to look into the complex and exciting coffee world.
It was somewhere at that point that their founders decided that this is exactly what they are going to do - everyone deserves a great cup of coffee produced in a sustainable way and so they went home to start building a rolling coffee bar, a 1972 Mercedes bus.
Swerl Coffees | Sweden
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Carlos Cadena, Mexico | Our first lot ever from Mexico, and this one is a true gem sourced through our partners at Cafe Imports. Carlos Cadena is a 5th-generation coffee producer in Cosautlan. His great-great-grandfather began coffee production in the 1890s. He was processing coffee cherries with wooden tanks at that time. Then gradually his family expanded by acquiring nearby farms, and currently Carlos, together with his family, owns 6 farms with a total production of approximately 3,150 quintales (315 Tons).
Around 2013-2014, rust disease attacked the Cosautlán region, and his father, also Carlos Cadena, needed to make changes to survive. They were producing coffee in traditional ways, which they thought would be best from their experiences, but after 2013, they started to investigate more scientific options with specialists. Nowadays, his farms could have a yield of more than 30-40 quintales when the weather is in favor of coffee growth. For him, coffee isn’t “work” but a “hobby.” When asked, “What do you like to do in your free time?”, he said, “Cupping, and I like to do it every day.” Even though his family has a long history of coffee in Cosautlan, Carlos is the only one who keeps living in Cosautlan because he loves working in the coffee industry. All the others live in Xalapa, which is the capital city of the state of Veracruz. He got interested in specialty coffee in 2018 when he noticed that some farmers were selling at much better prices than the market price. Carlos has been participating in the Cup of Excellence since 2012. This gave him familiarity with common ways to improve quality, but since 2018, he started to separate by variety to compare the cupping profile. At the same time, one of his customers shared information on different processes, such as Natural and Honey. Since then, he has been exploring different combinations of processes and varieties to achieve the best cup of coffee. That’s how he won 3rd place in the 2023 Cup of Excellence in Mexico and first in the 2024 auction in the experimental category. He is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production, including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. |
Ripe blueberries, cranberries and cacao Altitude: 1400 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Clementino Ramirez, Honduras | Our first time sourcing coffee from Clementino Ramírez, who was one of the first producers that our long-time partner, Semilla, connected with at the very beginning of their work in Honduras in 2019. Along with his brothers, Clementino was among the first, if not the very first, growers to begin cultivating coffee in the small hamlet of Selguapa, located high in the Montecillos mountain range. While the family’s history in coffee production dates back to the 1980s, it was only in 2019, when Semilla met Clementino and his family, that they began taking steps toward accessing a differentiated specialty market.
This connection to the external specialty market came through Jesús Galeas, Clementino’s son-in-law. At the time, Jesús was working with a company focused on identifying high-potential coffees in often overlooked regions of Honduras. Drawing on his experience as an IHCAFE field technician, Jesús traveled to remote communities to provide training in farm maintenance, selective cherry harvesting, fermentation, and drying practices. One of his first stops was Selguapa, where his sister was assisting her husband, Clementino’s son Milton, on the family farm. Situated at 1,700 meters above sea level and planted primarily with heirloom varieties such as Bourbon and Typica, the farm showed clear potential. Jesús was confident that, with careful processing, these coffees could reach a much higher quality level, and that assessment proved correct. Traditionally, coffee in Selguapa and much of the Montecillos region has been sold through an intermediary-based system. Producers typically sell their coffee as cherry or pre-secado, meaning it is depulped and partially dried for just three to four days before being sold. Prices within this system are extremely low, leaving producers in a persistent state of economic precarity. Even in relatively strong years such as 2024, farmers in the region reported farmgate prices of around USD $0.85 per pound for parchment coffee, not including transportation costs. In some cases, producers never receive payment at all. These conditions placed immense strain on Clementino and his family. Shortly after Semilla first met him, Clementino and his son migrated to the United States out of necessity, seeking to repay debts accumulated after years of selling coffee at bottom-market prices. Even in the years when part of their production was sold at differentiated prices, only the top lots were selected, with the remainder sold into the conventional market. Clementino’s journey north involved significant hardship, including kidnapping and extortion. He eventually arrived in Seattle, where he worked for nearly five years, holding multiple jobs and sending the majority of his earnings back to Honduras. Well into his sixties, his efforts allowed the family to repay their debts and purchase an additional plot of land, which was planted with coffee the following year. Although Semilla has worked with Clementino and Jesús since 2019, it was only in the past two harvests that Semilla was able to purchase the extended family’s entire coffee production. Clementino returned to Honduras in early 2024 to work alongside his family throughout the harvest, helping address severe labor shortages that continue to affect remote, high-altitude regions of the country. Beyond his role on the farm, Clementino has become a respected figure in neighboring communities such as Toriles, Buena Vista, and Cantolal. Through his standing and relationships, he has helped introduce Semilla to other smallholders in the area. With Clementino’s support, Semilla’s project Sueños de Semilla has grown to include approximately 25 local smallholders, many of whom are exporting their coffee for the first time. |
Orange blossom, guava, silky and red apple Altitude: 1700 masl, Process: 96 hours washed |
Plus 87, Single / Light, Selected Mix |
| Ismael Quinteros, Guatemala | Ismael Quinteros Orantes is a 49-year-old coffee producer with a deep and enduring connection to his craft. He is married and the proud father of five children - two sons and three daughters. Coffee farming is not just his livelihood, but a family legacy that spans generations. Ismael’s journey in coffee began at home. His family entered coffee production nearly 60 years ago, starting with his grandfather, making Ismael the third generation to carry on this tradition.
In the early years, his grandfather experimented with both sugarcane and coffee, eventually discovering that coffee offered greater profitability. This realization laid the foundation for the family’s long-term commitment to coffee cultivation. From a young age, Ismael was immersed in the world of coffee. He grew up watching his father care for the coffee plants and remembers the moment his father first taught him the skills and knowledge required to cultivate coffee. These early experiences shaped his passion for the profession and continue to inspire his work today. Despite his dedication, Ismael faces significant challenges as a coffee farmer. Labor shortages during harvest season, the ongoing threat of coffee rust, and severe droughts driven by climate change all present serious obstacles. Nevertheless, he has achieved important milestones, including successfully exporting his coffee and increasing its profitability. Looking ahead, Ismael hopes to continue growing as a coffee producer by improving processing methods and enhancing the quality of his coffee. Beyond business success, he dreams of one day meeting the roasters and consumers who enjoy his coffee abroad, so he can share his story and the passion, effort, and dedication behind every cup. |
Silky, apricot, milk chocolate and light florals Altitude: 1750 masl, Process: washed |
Single / Light, Selected Mix |
| Casa Almeida Barreto, Brazil | We are thrilled to continue and extend our collaboration with Casa Almeida Barreto, a family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back.
The quality of their coffee is palpable in every sample. After a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine. Due to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. With a scientific and artisanal approach towards production, they continuously research terroirs and develop methods that can better express each variety and achieve great results in the cupping table. For the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles. Although Mother Nature was rather capricious in the last 12 months, our team at the farm managed to mitigate and turn around all these challenges, and the result is some exciting coffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production. |
Syrupy, nougat, milk chocolate and winey Altitude: 1200 masl, Process: natural |
Plus 87, Blend / Darker, PERCENT |
| Danilo Sanchez, Honduras | We are excited to present you Danilo Sanchez's second lot this year, a delicious and saturated coffee with great contrast to his washed lot. Sourced through Semilla that supports producers in the area.
Danilo Sánchez began growing coffee 16 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now. Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labour shortages present a significant challege; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices. Danilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition. |
Fruity, dark berries, candied lemon, boozy and tropical Altitude: 1350 - 1500 masl, Process: anaerobic natural |
Single / Light |
| Los Magnificos Geisha, Colombia | This lot immediately stood out when we first cupped it, and we knew it had to join our lineup. Cupped blind, its profile was unmistakably Geisha - though we were surprised to learn it was a community lot. Once we knew, everything clicked as the complexity in the cup reflects this.
We source this lot through our partners at Semilla and Monkaaba, and as always the way they work simply makes sense, serving a true purpose while also ensuring incredibly high quality. This lot represents the fourth iteration of Los Magnificos, designed to ensure that small lots of higher-quality coffee are still able to be purchased despite their size. The vast majority of the producers involved in this blend manage very small plots, and as a result, are often delivering tiny amounts of coffee. In the instance that they have more land, this allows Semilla to take small amounts that might come from a single pass and avoid waiting for a lot of size to be delivered from a single producer, in which time the quality might suffer. For example, Diana Quinayas has now contributed only 32kg of parchment to this specific lot (considering a 90 yield factor less than 40% equivalent to a full exportable 70kg bag). This type of quantity would be difficult to mill and export on its own (or at the very least, highly costly and time consuming) but the quality of his coffee and others involved was high enough that to reject it on the basis of size would lead them to sell it to another larger buyer where it would receive likely a lower price and also would then be anonymously blended into massive regional lots that move with little traceability and leave the smallholder wondering where their coffee went and how to build off the sale. It’s a sad reality still of the global coffee system - and especially in a massive producing state like Huila - that the logistics and management around small lots are too costly or time-consuming to make economic sense for buyers. As a result, it’s not only that the quality must be high, it’s that a smallholder must have the requisite quantity as well to earn the higher prices they deserve. Los Magnificos seeks to serve the purpose of opening opportunities and giving smallholders a steady ground to build from as they make the challenging steps of improving their post-harvest processing practices. Even in small amounts, the revenue earned makes a difference, but more importantly, it opens a place for community, dialogue, and learning that is normally not offered to such smallholders. The result is often a holding pattern where buyers can benefit, and smallholders are motivated or incentivized to improve and grow. |
Floral, complex, rose, raspberry, peach and jasmine Altitude: 1600 - 2000 masl, Process: washed |
Premium |
Goat Story was inspired by the famous myth of coffee that was discovered by a flock of goats in Ethiopia. Goat Story have made it their mission to source speciality coffee from the best origins and carefully profiling the roast to bring you the best coffee experience.
With a team of coffee professionals as much as product engineers, Goat Story are equally obsessed with designing top-notch products to help their fans discover all the flavours and experiences a coffee bean has to offer. Launching various brewing products of their own, such as their GINA, ARCO and GOAT Mug, you might just have seen these on an Instagram account near you.
Goat Story Coffees | Slovenia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rugori, Rwanda | If you appreciate a coffee that tells a powerful story through a perfectly balanced profile, Rugori is for you. Named after the traditional Rwandan crown given to mothers as a symbol of respect, this lot is solely produced and processed by women at Gasharu Coffee to honor their vital role in the coffee community. A classic indulgence with a fruity twist. Expect a juicy body that feels luxurious in every sip, carrying rich notes of plums, caramel, blackberry and blueberry. The acidity is medium and beautifully integrated, leading into a smooth, lingering raisin tasting finish that stays with you.
It’s more than just an experimental cup; it’s a catalyst for change. By ensuring the proceeds from this coffee go directly into the hands of the women who make it, the project helps provide households with the means to support education and fight malnutrition. It’s a transparent, fair-trade framework that turns a daily ritual into a contribution to a better world. “Making women’s coffee work count” – This is what inspired Rugori (Women’s Crown) Gasharu Coffee, a fully washed experimental lot that is solely produced and processed by women. The majority of work in coffee farming and processing is done by women but only a small percentage of the proceedings from coffee goes to women despite their contributions to and responsibilities in their households. This coffee learns from the Rwandan culture and acknowledges women’s work in the coffee value chain. Urugori “women’s crown” is a crown that women in Rwanda are given after giving their first birth as a symbol of motherhood. It is a symbol of respect and recognition of their contribution to society. Considering that more than 70% of Gasharu Coffee employees are women, this coffee is meant to continue recognising women’s contribution to the coffee community and creating a transparent framework that benefits them with additional proceedings resulting from their work. This is not only fair to them. It is also a great contribution to their households and the environment as a whole. It has already been evidenced that by adding more money into the hands of women, communities eradicate malnutrition and illiteracy. It also catalyzes girls’ education. All of these are critical for women empowerment. “The year 1983 was a turning point for my father Celestin. He got married to Marie Gorette, a 22 years-old teacher. With Marie Gorette and his mother in the house, Celestin's coffee business became a true family business. Together, they established more partnerships with coffee farmers and new farms. Because of my mother's teaching background, the business also started to support schooling for children from coffee farming families working with the family.” - Valentin Kimenyi, manager at Gasharu Coffee |
Plum, blackberry, caramel and blueberry Altitude: 1600 - 2100 masl, Process: anaerobic washed |
Rest of World, Plus 87 |
| Ireme, Rwanda | If you are looking for a coffee that takes you on a flavor adventure with every sip, this is the one. The Rwanda Gasharu Ireme is a bold invitation to the "wild side," offering a unique and memorable experience that goes beyond a simple cup. A fruit-forward, juicy flavor profile. Thanks to a 72-hour anaerobic fermentation, you can expect an intense, strong body and a clear, complex taste filled with fruity goodness. It’s a sophisticated cup designed for those who enjoy exciting and evolving flavors. It represents the spirit of innovation at the Gasharu farm. This microlot is the result of tireless trials and "harvest resolutions" by the Gasharu team to push the boundaries of quality through sustainable and scientific processing. It’s ethical, experimental, and elite.
Intego experimental coffee is the result of the Gasharu farms curiosity to explore new methods of fermenting naturals to attain the best flavours and tastes. The final recipe of this coffee was selected after a series of trials in which the process was slowly refined and finally resulted in a complex and out-of-this-world flavour profile. Intego goes beyond a simple cup of coffee because of the intentionally created fermentation medium that gives it a strong body and clear taste which provides a unique and memorable experience to coffee lovers. In addition to the unique taste, Intego coffee demonstrates the willingness of the Gasharu team to enter the European coffee market with the most genuine quality coffee and their culture of establishing “coffee harvest resolutions” to continue improving quality through innovative processing methods and promoting sustainable and environmentally friendly practices. Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in coffee farming and advise on the opportunities. Although my father Celestin is not an agronomist, he has always received calls from coffee farmers to advise on farming and processing because of his experience in farming, Now I have both the farming experience and academic training as an agronomist. I provide more scientific-based farming and harvesting guidance whenever needed. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income - Valentin Kimenyi, manager at Gasharu Coffee. |
Stone fruit, sour cherry and tropical fruit Altitude: 1600 - 2100 masl, Process: 72 hour anaerobic natural |
Rest of World, Plus 87, Single / Light |
| Caramelo, Brazil | If you love traditional coffee flavors but want an upgrade in quality, this is the one. Brazil Caramelo is exactly what it sounds like—smooth, sweet, and incredibly drinkable. Like a dessert in a cup. Expect heavy notes of milk chocolate, caramel, and dried fruit. It has a creamy texture that pairs beautifully with milk. It’s grown at high altitudes (which is rare for Brazil!), giving it a complexity you don't usually find in standard chocolatey coffees. It’s bold but never harsh.
The indigenous people of Brazil, Indians from the Tupi tribe have been amazed by an area full of crystal clear water springs and rocky peaks and have though named the area Caparaó - Magic Mountain. Far from the hectic of the Brazilian urban centres, the Caparao region is today a national park where organic coffee farming is a part of history for small farmers. With coffee farming being the core of the people living in Caparao, generations of experience in coffee farming are today concentrated in one great cup of coffee. With a shift to specialty coffee, coffees from Caparao are today amongst the best of Brazil, proven by several titles of Coffee of the year. |
Caramel, chocolate and dried fruit Altitude: 1200 masl, Process: natural |
Blend / Darker, PERCENT |
| Decaf, Ethiopia, Brazil | For a long time, we were hesitant about offering a decaf, but we finally found a cup that matches the high standards of our specialty lineup. It's proof that you don't need caffeine to have a world-class coffee experience. A smooth, comforting cup with a classic nutty and caramel flavor profile. It has a rich sweetness and a well-developed body that feels just as satisfying as a "regular" coffee. We love the process as much as the taste. This coffee uses the Water Decaf Method, which uses only pure water to remove 97% of the caffeine. No harsh chemicals or solvents are involved, meaning the natural, delicate flavors of the Mexican beans are perfectly preserved.
This washed water-decaf blend brings together two exceptional coffees: - Ethiopia Chire Sidamo Grade 2, - Brazil Guará Washed from Fazenda Rio Brilhante. The Ethiopian part of the blend comes from the highlands of Kere Woreda, Sidamo. The Chire Washing Station works with over 900 smallholder farmers cultivating coffee on 1–2 hectare plots, alongside crops like false bananas and avocados. It produces both washed and natural Grade 1 and Grade 2 specialty coffees. The Brazilian component comes from Fazenda Rio Brilhante in the Cerrado Mineiro region. Spanning 1,600 hectares, the farm is a sustainability pioneer, certified 100% by the Rainforest Alliance and one of only three farms globally to achieve this standard. Through composting, wildlife corridors, reforestation, and soil regeneration, it has transformed a dry region into a thriving ecological model. |
Caramel, roasted nuts and malt Altitude: various masl, Process: washed and water decaf |
Decaf |
| Las Lajas, Costa Rica (Diamond) | Unavailable | Orange, grapefruit, cherry and almond Process: Diamond natural |
Premium |
Schot Coffee Roasters, with a roastery and bar, is located in a Rotterdam landmark; the Diepeveen building. The Diepeveen building was built in 1929 on behalf of Handelsmaatschappij Diepeveen and Co. The Cubist expressionist style comes from the design of W. Kromhout Czn. The building was designed as a warehouse for hardware and a staff residence. The characteristic 30-meter-tall tower served as an advertising column.
Schot Coffee Roasters purchase top-quality coffee beans, directly from farmers and trusted suppliers, building long-term relationships. They always pay a premium price for their green coffees, so farmers can invest in their plantation. When roasting, Schot's goal is to make sure their coffees are balanced, sweet and well-developed, highlighting the unique flavors of the region. Schot's focus is on washed, honey and natural coffees, looking for layered, complex and clean coffees that show the characteristics of the region and variety. Thereby, Schot only have a limited amount of anaerobic coffees, and won't ever feature co-fermented or infused coffees.
Schot Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Sawana, Ethiopia | Sewda Natural Coffee Processing Wet Mill, where this Sawana lot comes from, is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.
Sewda Wet Mill is owned by Testi Trading PLC, a family-owned company embedded at the origin to supply the specialty coffee industry with high-quality coffee beans. Mr. Faysel together with his family established Testi Trading PLC in 2009. The name ‘Testi’ means joy or Happiness in the Harrari language (it is also the name of Faysel’s middle son). Testi is focusing on quality and long-term relationships, as well as maximizing the potential of Ethiopian Coffee. Their focus is to work with their supply chain of smallholder farms to improve their livelihoods and living conditions. The present lot followed a washed process. After coffee cherries are delivered to the washing station, they’re carefully sorted and floated to remove any defects, ensuring only the highest quality cherries make it through. The cherries are pulped and fermented for 26-32 hours, then washed and further sorted before being laid out to dry on raised beds. It takes 10-14 days for the beans to reach their optimal moisture level, and they constantly have to be turned and raked to maintain drying consistency and quality. The beds are also covered every day between 12-3pm to protect the delicate coffee beans from the sun, and again at night as a barrier against humidity. This is the second of the two washed Ethiopian coffees that we will release this year thanks to the help of our friends at PlotCoffee. In the cup, you will find an elevated classic washed Ethiopian profile, expect notes of rose hips, iced tea, and bergamot. |
Rose hip, bergamot and iced tea Altitude: 1900 - 2100 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Adnan, Ethiopia | Adnan is a privately-owned washing station that is located in the Hamasho kebena (village) in Ethiopia’s Sidama zone. The washing station is one of 26 owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis. Sitting at 2,200m above sea level, Adnan produces exceptional washed, natural, and special preparation lots. The site was built by Testi in 2021 as a ‘premium’ facility, and selected for its natural advantages – including its high elevation, the surrounding region’s characteristics, and access to fresh, clean water. By choosing sites in areas favoured with great growing conditions and paying premiums for properly harvested fruit, Testi ensures they only receive extremely high-quality cherries, resulting in outstanding complexity and distinction in the resulting cup.
Adnan WS currently employs three permanent staff and around 160 seasonal workers, depending on how busy the season is. During harvest, freshly picked coffee cherry is delivered daily by some 500 independent outgrowers from the nearby kebeles of Bura district. At the washing station, Testi separates and processes each kebele’s cherry delivery as a distinct lot, providing extra traceability. The majority of the families that contribute to the site farm organically on tiny plots of land, averaging less than one hectare in size. Coffee is their main cash crop and grows alongside food crops of corn, grain, and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 2,000–2,200m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. This coffee lot was produced as part of Testi’s quality improvement initiative, Premium Cherry Selection (PCS). Launched in 2018, the Premium Cherry Selection program ensures that best practices are used for growing, harvesting, and processing the coffee cherry. Through the program, Testi pays a premium to farmers who pick and deliver only the ripest cherries from their farms. Coffees produced as part of the program represent the highest quality and cleanest cup profile available from the washing station and wider region. For this lot, at the washing station, cherries are preselected. They are then immersed in a water tank to remove floaters, unripe, overripe, and defective cherries. After the separation, coffee cherries are laid into 25 kg batches with a thickness of 5cm onto the dry African bed, where Testi’s team turns over the cherries 5 to 6 times a day to make sure of even sun exposure. Once the pod reaches an adequate moisture level of 11% to 12% content, which can be reached within 15 to 21 days depending on the weather conditions, then they relocate the lot to the nearest warehouse for storage. Adnan is the most refined of the two natural lots that we have purchased this year with the help of Plot. As compared with Bombe, you can expect a more complex and juicier cup, with clearer notes of white flowers, cherries, and cranberries. |
White flowers, cherry and cranberry Altitude: 2200 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Filadelfia, Guatemala | With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles.
Antigua, one of Guatemala’s most famous departments, is one of UNESCO’s “Cultural Heritage of Humanity” destinations. The land is characterized by rich volcanic soil from the three nearby volcanoes, low humidity, ample sunlight, and cool nights. Temperatures range from 64-72ºF, and although the region experiences less rainfall, the moisture-retaining volcanic pumice in the soil keeps vegetation irrigated. The history of coffee cultivation in Guatemala is linked to the farm that the present lot comes from, Finca Filadelfia. In 1860, Finca Filadelfia, located in Antigua Guatemala, had as its main activity the cultivation of cochineal. This pigment was highly valued in the textile and food industry for its intense and long-lasting shades of red, crimson, and purple. Cochineal was widely used in colonial times as the best dye available. In 1870, Justo Rufino Barrios challenged the determined and visionary character of Don Manuel Matheu Sinibaldi, a pioneer in the agricultural tradition and owner of the farm, by proposing a momentous change: replacing the cultivation of cochineal, which was the main agricultural product at that time in Guatemala, with coffee. This proposal marked the beginning of an important agricultural shift in the country, giving rise to the emergence of the coffee culture in Guatemala. Since then, Finca Filadelfia has been managed by Manuel’s descendants. Finca Filadelfia is located 150km north of the neo-Gothic church of San Felipe de Jesús, a distinct landmark in Antigua. The estate spans 435 hectares, of which 242 grow coffee of diverse varieties, including Bourbon, Caturra, Catuai, Villa Sarchi, Obata, Pacamara, Geisha, Laurina, Castillo, Tabi, and more. During the harvest season, which runs from November to April, the estate employs up to 275 workers to cover the expansive farmland. |
Pear, hazelnut and fudge Altitude: 1650 masl, Process: washed |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Dulce, Brazil | Quality and consistency. It’s not easy when you’re a farmer, with changing weather and different circumstances on a yearly or even seasonal basis, to match the same flavor profile as last year. It might even be impossible. For this reason, the team of Q-graders of Capricornio Coffees cups all the coffees of the more than a dozen partner fazendas and farmer groups, grades them according to their flavor and quality, and then makes farmer blends, solely based on taste. Since 2022, Capricornio Coffees designed a program to achieve the flavour stability we seek while only sourcing from the same partners year on year in their trusted network: São Jerónimo da Serra, Mulheres do Café Matão, Fazenda Fronteira, and Fazenda California. For example, the Dulce Signature blend is described as dark chocolate, with a sweet and round thick body. One year, this might consist of more coffee from Fazenda California and less from São Jerónimo da Serra. The year after, this might be the other way around.
Farm composition in the coffee bag might change, but the farms don’t sit still either. Being part of Capricornio’s 4 Seasons Project, they get free agronomical support, with an agronomist visiting them every 60 days. Together, they look at plant and soil health and do soil measurements, which are used to advise on which parts of the farms need extra attention. It’s high-end knowledge and a solid partnership to provide a sustainable future. Since 2017, we have been working with the Dulce blend, and they have since proven to be a stable factor for many cafes. It comes with its own traceability report, so we know in detail which farms contributed to which blend, year after year. The cup profile gives us everything we want in a good Brazilian coffee: good body and sweetness, mild acidity, and heavy chocolate and nutty flavours without any fruit notes. A true crowd pleaser. |
Chocolate and walnut Altitude: 700 - 1000 masl, Process: honey |
Blend / Darker, PERCENT, Selected Mix |
| Carmelita, Colombia | Cuatro Vientos is a young specialty coffee exporting enterprise from Neiva in Huila, Colombia, founded in 2018 by brothers Yonatan and Julian Gonzalez. Driven by their pursuit of connecting roasters with farmers from their region, their mission is to make excellent coffees from Huila available worldwide…
Tarcisio Gonzalez and his family were pioneers in coffee cultivation in La Union, Huila. Now in his 70s, Tarcisio recalls arriving in the region and planting coffee with his family. He purchased his own farm, Finca Carmelita, as a young man and continues to produce coffee to this day. The farm is situated at 2.000 meters near the town of Acevedo. “Coffee has given me everything I have,” Tarcisio says. He credits his success to hard work. A close relative of Cuatro Viento’s founders, Don Tarcisio’s coffee harmonizes history with exceptional flavor. During the natural process, the coffee cherries are carefully handpicked at peak ripeness and laid out to dry in the sun, allowing the sugars in the fruit to infuse into the beans, imparting its distinct sweetness and complexity. Expect an expressive fermenty cup with notes of cherry, cocoa nibs and blackberry. |
Cherry, cocoa nibs and blackberry Altitude: 2000 masl, Process: natural |
Plus 87 |
| Kebena, Ethiopia | Haider Aba owns and operates a 532ha coffee farm located in the Limu Kossa Woreda of Ethiopia’s Jimma Zone, in the Galle Kamese Kebele. The farm sits at elevations ranging from 1.865 to 2.090 meters above sea level and is planted with Ethiopian varieties 7410, 74140, and 7440, with trees ranging in age from 4 to 14 years.
Coffee is traditionally processed on the farm: after pulping, the parchment is fermented in water overnight, then washed and dried on raised beds. Final dry milling is completed at a certified facility in the Walmera Kolobo Woreda, about 20 km west of Addis Ababa. Haider has been active in coffee for over 30 years. After five years working abroad in Saudi Arabia, he returned to Jimma and began sourcing and supplying coffee on a small scale. He launched his first export operation in 2011 and now oversees multiple certified farms and collection networks. The farm in Limu Kossa produces around 20 containers annually and employs over 4.000 seasonal workers. An on-staff agronomist works year-round to manage farm health and productivity. In addition to his original Limu Kossa farm, Haider has developed a second, 300 ha farm in the Dangaja Kebele of Limu Kossa. This newly established site is also certified Organic and Rainforest Alliance, and the 2025 harvest marked its first production. A third, 120 ha farm near Gera is currently under development. Haider’s operations are rooted in strong ethical and social frameworks. His farms are certified under Organic, RFA, and C.A.F.E. practices standards, and he has implemented policies related to human rights, labor age minimums, and worker welfare. Each year, he distributes school supplies and books to the local community and has invested in rural infrastructure, including road-building and school construction. This is the second Ethiopian coffee that we have purchased through our friends from Osito, after the success of Telila Yukro’s lot from last season. In the current Kebena lot, we find a vibrant cup, with notes of nectarine and mouthfeel and sweetness of a chocolate mousse. It’s roasted to be enjoyed both as espresso and filter. |
Marzipan, chocolate mousse and nectarine Altitude: 1800 - 2000 masl, Process: EA decaf |
Decaf |
| Luis Anibal, Colombia | Luis Anibal Calderón is considered one of the most innovative coffee farmers in the municipality of Acevedo, in the Huila department of Colombia. His passion for specialty coffee and his deep understanding of the interaction between microclimate, soil composition, and coffee varieties have earned him international recognition.
At a time when many producers focused on mass production, Luis Anibal deliberately chose quality over quantity. This decision initially led to lower yields, but his focus on high-quality varieties and experimental processing methods paid off. Today, he is admired by many who were once skeptical of his vision. His farm now serves as a model for other coffee growers in the region. Many seek his advice, wish to benefit from his knowledge, and acquire seeds from him. Papayo is a specialty Arabica variety originally developed in Central America to combine excellent cup quality with disease resistance. Today, it is more widely present in Colombia, due to local adoption and its suitability to Colombian growing conditions, where farmers value its leaf rust resistance, high-altitude adaptability, and consistent yields. Papayo produces a balanced, clean cup with bright acidity, tropical fruit sweetness, and subtle floral notes. Its resilience, versatility, and vibrant flavor profile make Papayo a true representation of both Central American innovation and Colombian terroir. We got our hands in this coffee thanks to our friend Fred, from Plurilateral Solutions and Grounds. Luis Anibal’s natural papayo represents for us the perfect combination of the classic sweetness and juiciness coming from natural processed Colombians with the elegant notes from the papayo variety. You can expect sweetness reminiscent of that from mango, raspberry-like acidity, and a lingering red winey aftertaste. |
Red wine, mango and raspberry Altitude: 1600 masl, Process: natural |
Premium |
2025's World Coffee Roasting Champion, Mikaël Portannier is a renowned French coffee roaster, consultant, and trainer in the specialty coffee industry. The co-founder of Parcel Torrefaction , Mikaël was awarded the title of Meilleur Ouvrier de France (MOF) in coffee roasting in 2023, becoming one of only six professionals in France to hold this distinction in the field. In 2025, he further cemented his international reputation by winning the World Coffee Roasting Championship in Houston, Texas. Today, Mikaël is considered a leading figure in the French specialty coffee scene, widely recognised for sharing his expertise. For you, we've Parcel's fantastic coffees
Parcel Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Brisas, El Salvador (Pacamara) | Pacamara Naturel from El Salvador, produced by Carlos Pola in the mountains of Apaneca-Ilamatepec. Expressive and juicy, it reveals notes of mango, plum, and cranberry. An intense, fruity, and structured cup, combining generosity and precision. | Mango, plum and cranberry Altitude: 1600 masl, Process: natural |
Plus 87, Rest of World |
| Brisas, El Salvador (Pacas) | Pacas Honey from El Salvador, cultivated by Carlos Pola in the Apaneca-Ilamatepec region. Sweet and indulgent, it develops notes of tropical fruits, cotton candy, and dried fruit. A well-rounded, sweet, and comforting cup, the result of sustainable and meticulous work. | Nuts, cotton candy and tropical fruits Altitude: 1600 masl, Process: honey |
Bloom, Single / Light, Selected Mix |
| Kelloo Wete, Ethiopia | Washed Ethiopian coffee from small producers in Wete Konga, Yirgacheffe. Very elegant, it evokes Earl Grey tea with a pleasant bitter finish. A floral and fruity cup, bright and structured, ideal for filter brewing. | White flowers, plum and apricot Altitude: 2100 masl, Process: washed |
Plus 87 |
| El Potrero, Guatemala | Washed coffee from Guatemala, sourced from Finca El Potrero in Alotenango. The first batch of Paraíso grown in the country, with notes of toffee, orange, and blueberry. A smooth and structured cup, a symbol of varietal innovation and a committed agricultural project. | Red berries, stone fruits and caramel Altitude: 1500 masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Brilhante, Brazil | Natural Brazilian coffee from Fazenda Rio Brilhante in the Cerrado Mineiro. Round and generous, it reveals notes of dark fruit, chocolate, and rapadura. A rich and intense espresso with a full body, perfectly suited to modern brewing methods. | Dark fruits, chocolate and rapadura Altitude: 1100 masl, Process: natural |
Blend / Darker, PERCENT |
| Inoi Ndimi, Kenya | Washed Kenyan coffee from the Ndimi Factory, located in the foothills of Mount Kenya. Grown at an altitude of 1,650 to 1,800 meters, it reveals notes of rhubarb, blackcurrant, and brown sugar. A vibrant, structured, and elegant cup, typical of the Kenyan style. | Rhubarb, blackcurrant and brown sugar Altitude:1750 masl, Process: washed |
Plus 87 |
| San Jose Ocana, Guatemala | Washed coffee from Guatemala, sourced from Finca San José Ocaña, grown at altitudes between 1,850 and 1,950 meters. SL28 is an expressive coffee with notes of brown sugar, lychee, and rose. A floral and luminous cup, carried by an elegant acidity and an exemplary commitment to sustainability. | Brown sugar, lychee and rose Altitude: 1900 masl, Process: washed |
Premium |
Foundation coffee roasters are an independent coffee roaster, good vibes provider and equipment supplier based in St Ives, Cornwall. The team are passionate ocean advocates and adventurers who love where they live. Right from the start, their mission was to create speciality coffee using the best possible ethical practices with minimal environmental impact. Now, after a lot of hard work, Foundation are finally making that dream a reality.
Foundation Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Pantan Musara, Sumatra | The natural version of the Pantan Musara washed! Sumatran coffees are known for their distinct earthy, savoury and herbaceous characteristics, because of an unusually short drying time, due to the wet and humid climate. Containing the largest volcanic lake in the world, Aceh, a geographically diverse region in northern Sumatra, is an incredible region for coffee production. 80% of the producers here are women and 95% of producers are smallholders, with the average farm size being one hectare.
This microlot coffee comes from Asman Gayo mill, a small mill run by cup of excellence winner, Asman Arianto. The mill serves several small coffee producers within the Pantan Musara villages, and is one of very few Sumatran mills that produces both washed and natural coffees. Natural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of debris. In many places this initial sorting happens via a float tank: Damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread on raised drying beds, tables, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather. |
Cocoa, jammy, red grape and candied orange Altitude: 1300 - 1650 masl, Process: natural |
Bloom, Single / Light, Plus 87, Selected Mix |
| Poderosa, Various | A great blend is all about a great bass line with a harmony so sweet you can't stop playing it, or brewing it. With new crops of coffee available, we have put our blends under the microscope and our classics have evolved to maintain the outstanding quality we are committed to delivering.
Jinotega El Diablo fully washed from Nicaragua packs the powerful 'Poderosa' punch of dark chocolate, stone fruits and nuts. It pairs with coffee from Colombia which is synonymous with quality speciality coffee, promising rich sweetness with acidity akin to red and pink fruits and a body that holds bold flavour. The volcanic Huila region boasts ideal coffee-growing conditions with rich soil and plenty of sunshine and rain. Our nod to the nostalgic continental roasts, from road trips now all too distant in memory. |
Dark chocolate, nougat, caramel and dried fruits Altitude:1400 - 1900 masl, Process: washed |
Blend / Darker, PERCENT |
| El Buho, Colombia | Sugarcane process decaffeination is synonymous with uncompromised flavour and a smooth, serene coffee. Can you taste serenity? Probably not, but this El Buho (the owl) decaf from Colombia’s finest crops delivers the calming cupfuls of quality we have become accustomed to.
Colombia’s history of commercial coffee production is said to have stemmed from priests offering penance to their confessional congregation, in the form of planting crops of the irresistible nectar for their sins. Whether this is true or not, we all love a bit of folklore and perhaps, after one sip of this divine decaf, we may feel holy for just 5 minutes, thanks to Father Francisco Romero of the 1800s. Praise be! |
Golden syrup, toasted nuts and lemonade Altitude: 1500 - 2100 masl, Process: sugarcane decaf |
Decaf |
GUSTATORY (adjective): curating excellence in taste.
