Tasting Notes: May 2025 Coffees
Romania's Bucharest is home for Bogdan Georgescu, the Romanian National Champion and World Roasting Vice Champion. Via MABO coffee roasters, his emphasis on perfection means he is constantly in a state of pure caffeination, personally testing every single batch that MABO roast – we mean who isn’t these days. MABO carefully select batches that exemplify the standards of specialty coffee, which means that only ripe cherries are picked by hand and that batches can be easily tracked from the origin to your bag.
Mabo Coffees | Romania
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Shakisso, Ethiopia | Shakisso town in southern Ethiopia is home to some wonderfully typical Ethiopian specialty coffees as well as two major mining stations, one of which produces over 3,500kg of gold annually. The workers at the coffee washing stations sort through the drying beds as a team, rotating the cherries and removing anything that shouldn’t be there.
By the day’s end, each bed has been tended to several times, and the coffee is well on its way to absorbing all the delicious flavours that always keep us coming back for more. |
Bergamot, peach and strawberry Altitude: 1950 - 2300 masl, Process: natural |
Plus 87, Rest of World |
| Brunca Marespi, Costa Rica | Unavailable | Vanilla, cantaloupe and floral Process: honey |
Plus 87, Rest of World, Selected Mix |
| Konga Wete, Ethiopia | The Konga Wete Webanchi washing station is a great example of specialty coffee production coming together with supporting the local community. The station is built next to a school near the town of Wete, and both Project Origin and our exporting partners Primrose work closely with the teachers and staff to provide the support they need to educate local children. As a result, we can improve the quality of life at this town while simultaneously improving quality of coffee beans at the washing station. Now, isn’t that what specialty coffee should be all about?! | Orange, apricot and Earl Gray Altitude: 1800 - 2100 masl, Process: washed |
Plus 87, Rest of World |
| Las Brisas, Guatemala | New Oriente, situated as the easternmost coffee-producing region in Guatemala, emerged as a relatively recent addition to the realm of coffee cultivation approximately 70 years ago. Nestled in the Chiquimula department near its borders with Honduras and El Salvador, New Oriente has dedicated substantial efforts to foster the growth of its coffee economy. In the past, coffee cultivation was primarily undertaken by small-scale producers as a supplementary crop alongside others. However, the landscape has transformed over time, now featuring larger farms and improved accessibility facilitated by enhanced road infrastructure.
Characterized by a climate that is rainy, cloudy, and temperate, the New Oriente region is positioned on an inactive volcanic range. The soils retain their richness, boasting a mineral balance with a notable concentration of metamorphic rock. The coffee undergoes a process of washing and sundrying. Following the depulping stage, the coffee is left to ferment for approximately 12 hours. Subsequently, it undergoes a thorough washing before being laid out on the patio to undergo the drying process. Marvin aspires to sustain growth and elevate the quality of the coffee produced on his farm. His commitment extends to the incorporation of increasingly organic and sustainable fertilizers, with a continual focus on incremental improvements each year. According to Marvin, the positive impact of coffee extends beyond his own farm. In addition to cultivating coffee on Las Brisas, he actively engages with the local community by purchasing cherries from neighboring producers and processing it for Primavera. Marvin emphasizes that the coffee industry has not only boosted the income and employment opportunities for local coffee producers but has also catalyzed improvements in community infrastructure. As the local coffee economy expands, Marvin notes tangible enhancements such as improved roads, better schools, and the establishment of a health clinic for the community. |
Red fruits, vanilla and milk chocolate Altitude: 1600 - 1700 masl, Process: washed |
Plus 87, Rest of World |
| Condor, Colombia | Pitalito, Bruselas and Timana, Huila, are home to the 96 independent women who are part of Forest Academy and the: HUILA CONDOR PROJECT. These group of farmer women deliver their coffee to a facility in Huila, where the quality team receives and reviews it. This region aspires to create change and become a benchmark in the world of specialty coffee.
Driven by quality, we consistently host workshops with our producers, covering processes, fermentation, drying, and cupping their own coffees. We ensure direct and fair payment, offering between 18-20% above market rate, which equates to $350,000 COP per carga, with 50% paid directly to the women's account. We host an internal competition among producers to promote and give visibility to their coffees and improvements. THE FOREST SILVER CUP and we're eager to involve roasters to travel here and be part of this project firsthand. Through this project, we not only impact the industry and the lives of these women but also contribute to their community, families, and the overall progress of the region. This initiative that focuses on coffee production in specific regions of Colombia, collaborating closely with farming communities. The objective is to assist them in enhancing their processes, improving quality, ensuring fair payment and establishing traceability. This initiative aims to directly connect these farmers with roasters worldwide and make a tangible impact in the lives of these women, especially by providing visibility and support in a male-driven industry such as specialty coffee. This coffee undergoes a process that starts with manual selection of ripe red cherries, followed by the traditional washed method with variable fermentation times ranging from 24 to 36 hours. Drying is achieved through sun exposure for 15 - 20 days. |
Vanilla, caramel, orange, tangerine and fruity Altitude: 1650 - 1900 masl, Process: washed |
Plus 87 |
| El Vergel, Colombia | Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born!
Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate. |
Chocolates Altitude: 1450 masl, Process: Sugarcane decaf |
Decaf |
| Koke, Ethiopia | Koke Washing Station: A Hub of Ethiopian Coffee Excellence. Nestled in the highlands of Ethiopia's renowned Yirgacheffe region, the Koke Washing Station is a beacon of tradition and quality in the coffee world. Sitting at an elevation of 1,900–2,100 meters above sea level, this station processes cherries from smallholder farmers whose meticulous cultivation methods result in some of the most celebrated coffees in the world. With its focus on sustainable and precise natural coffee processing, Koke Washing Station ensures that every bean reflects the region’s unique terroir and its farmers' dedication.
The natural coffee from Koke Washing Station is brought to the global market by Primrose Coffee, a trusted name in Ethiopian specialty coffee. Primrose collaborates closely with local farmers, providing support and fair compensation while maintaining strict quality standards. Known for their transparency and commitment to sustainability, Primrose Coffee works to preserve Ethiopia's rich coffee heritage while empowering the communities behind the beans. Their partnership with Koke Washing Station highlights a shared dedication to excellence. This coffee is made from Ethiopia’s celebrated heirloom varieties, a diverse genetic mix that contributes to its exceptional flavor profile. These ancient coffee plants, cultivated naturally over generations, embody Ethiopia’s status as the birthplace of coffee. Grown under shade canopies and nourished by nutrient-rich soil, these heirloom beans are renowned for their complexity and vibrant flavor characteristics. Their natural processing at Koke Washing Station further amplifies their fruit-forward and sweet qualities, creating a truly distinctive cup. |
Peach, mango and orange Altitude: 1900 masl, Process: natural |
Decaf |
| Capsules, Varied | Enjoy this coffee in the comfort of your home, easily and effortlessly, with these capsules compatible with Nespresso machines. We take pride in the quality of our specialty coffee and your satisfaction is our priority. The latest generation technology using the oxygen barrier preserves the freshness and flavor of the coffee for a long time. |
Varied Altitude: various masl, Process: varied |
Coffee Capsules |
Sustainability is a process for Friedhats rather than a buzz word without any substance. That means they are not perfect and they aren’t ashamed to admit it, but does mean they are always searching for better solutions to ensure their products have less impact on the environment and everything living in it. They want their packaging to be reused, refilled and at the very least recycled. They want their coffee to always taste great, no matter who makes it. But most of all, they want those that consume their coffees to get as much enjoyment from its flavour as they do!
Based in Amsterdam, Friedhats source and roast the best, most interesting coffee they can find. The result? Like last month's Fuglen, Friedhats are widely regarded as one of Europe's very best.
Friedhats Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Supernatural, Colombia | Ever wondered what would happen if you’d let Batman run a coffee farm? Would probably be extremely shade grown, full of bats and very low sugar development. The Joker would come and ruin everyone’s day. “Why so serious?” Maybe Iron Man would do a good job, but then all farm houses would look like Malibu mansions. Coffee prices would definitely go up a lot.
Or maybe the Hulk? He’s pretty green so he would blend in for sure. But then again, he would just smash everything and you could only do pulped naturals. We don’t really want that, do we? Better to leave it to the pros, like this small group of farmers in the Tolima region. They operate around the Montalvo village at around 1700 - 2000 masl and each own about 4-5 hectares of land. They’ve been working consistently together for several years and process their cherries at their central processing mill ‘Especiales Tres Esquinas’. This specific lot was fermented in cherry for 75 hours in hermetic tanks, which gives this coffee some funky high sweetness fruit notes. The cherries were dried for 8 days on raised beds plus 2 days on tarps and afterwards another 4 days in a mechanical dryer at a temperature of around 45 degrees. All the superheroes and villains are drinking it and so should you. |
Pineapple, yoghurt and cacao nibs Altitude: 1700 - 2000 masl, Process: supernatural |
Rest of World, Plus 87 |
| Kii, Kenya | Located in the foothills of Mt Kenya, the Kii washing station is owned and supplied by 3380 small holder farmers, each growing around 500 coffee bushes amongst avocado and macadamia trees. The Kii washing station has a sterling reputation for releasing excellent coffees year in and year out- not by pushing any experimental processing, but by maintaining rigorous standards throughout the entirety of the process from sorting very strictly to sun drying with an eye on every detail.
This coffee serves as a great example that it doesn’t take experimental processing or endless innovation to create an exceptional cup; classic processing done well lays bare an exceptional coffee. Okay okay I get it, but what’s it like in my mouth? You can expect an incredibly clean cup in the mold of a classic washed Kenya- sticky date sweetness, blackcurrant brightness, brimming with citrus and red fruits. |
Blackcurrant, dates and blood orange Altitude: 1800 masl, Process: washed |
Rest of World, Plus 87 |
| Frinsa, Indonesia | Last year I finally had the chance to visit the Frinsa Estate while I was in Indonesia. Frinsa is run by Wildan Mustofa and Atieq Mustikaningtyas together with their son Fikri, who gave me a tour of the farm. Super nice to finally visit them after buying their coffee for the first time in 2019. They were one of the first experimenting with different varieties and new processing methods, trying to improve the flavor profile of their coffees.
It seems like they never stopped experimenting, always full of new ideas to try. A really inspiring farm to visit. It’s located in the Pangalengan area in the west part of Java. About five hours drive from Jakarta. Beautiful area where you can escape the heat and craziness of Jakarta. Frinsa Manis refers to the word “manis” which means “sweet” in Indonesian. It’s made up of a mix of varieties that they processed in two different ways: #1 and #2. This one is a classic natural, no ferment, no additive or starter. The used varieties are Borbor, Caturra P88, Andungsari, Lini S795, TimiTim, Sigararutang and my personal favorite: Ateng Super. Ok, baguss but what does it taste like? For a classic natural, this is still a pretty funky coffee. It’s very sweet, hence the name “manis” and it’s very fruity, full of dried and tropical fruits. Everything is covered in a layer of dark chocolate and molasses and it definitely has some punchy acidity. You don’t drink this coffee for its balance, you drink it for the explosion of flavors. |
Tropical fruits, spices and dark chocolate Altitude: 1400 masl, Process: natural |
PLus 87, Single / Light, Selected Mix |
| Intego, Rwanda | Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. This eye on innovation is being spearheaded by many of the younger members of their team, keen to create the best coffees through experimentation with burgeoning processing methods. Intego in particular is the result of many batches of trial and error, refining the profile of the finished cup.
In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool. |
Candied raspberry, hibiscus and tropical punch Altitude: 1800 - 2100 masl, Process: anaerobic natural |
Plus 87, Rest of World, Single / Light |
| Rugori, Rwanda | If you like our coffees from Kenya, you will most likely also like this coffee from Rwanda. At the same time, if you like this coffee from Rwanda then you will probably like our coffees from Kenya as well. Hopefully that makes it easier to choose. Or maybe I’ve just added another variable to your decision making process.
The reason I really like the coffee from both countries is because they have a very distinct flavor profile. They are very sweet, very juicy and have great acidity. They are also very easy to brew, or very hard to mess up, depending on how you look at it (: There are also some differences between the two: Rwandan coffees are usually less extreme in acidity and are generally more round and creamy. Which usually makes them easier to use for espresso. But this is just my opinion. This Rwanda comes from the Gasharu washing station run by Valentin from Gasharu Coffee. We’ve been buying coffee from them for several years now and hopefully will continue to do so. Rugori means “crown” and refers to the crown that is traditionally worn by Rwandan women symbolizing strength, unity and empowerment. In this case it also symbolizes fruit notes like red and black berries, dates and green apple combined with floral and herbal notes and a tea like finish. It’s clean, sweet, juicy and smooth. Just like a classic Kenya, or Rwanda. Or both. |
Berries, floral and herbal tea with sugar Altitude: 1600 - 2100 masl, Process: washed |
Plus 87 |
| Sipro, Mexico | When we talk about specialty coffee, we like to talk about picking only the ripest cherries. About farms located in beautiful lush mountainous areas with a lot of sun during the day and a cooling fog during the night. We talk about innovative processing techniques that make great coffees taste even greater. The farmer. Always smiling because he is growing a product of superior quality. The reality is usually a little more grim. But not necessarily less inspiring.
This is our first coffee from Mexico. You could call it an accidental buy. Nobody really remembered that we bought it, but we did, and it turned out to be pretty good. But it did face some challenges to get here. SIPRO is a small society of 25 farmers operating on the Oaxaca Mountain Range and in order to transport their coffee they have to bribe their way through multiple checkpoints guarded by drug cartels. Which can be pretty scary. They also struggle with environmental and labour issues more than ever. Tough times but the farmers remain dedicated and value the appreciation people have for their coffee. Well that’s good. So what does it taste like? We never had a coffee from Mexico before. They’re maybe not as clean and sweet as the Colombians. And maybe not as bright and fruity as the Africans. But it does have an interesting flavor profile. Big body, syrupy with a kind of roasted sugar sweetness and with notes of 70% dark chocolate and dried fruits. |
70% dark chocolate, caramelized sugar and dried fruits Altitude: 1500 - 1600 masl, Process: natural |
Plus 87, Rest of World |
| A. Mamani, Peru | In the south of Peru on the border with Bolivia there’s a region called Puno. It has a high altitude lake called “Lake Titicaca”. It’s the highest lake, higher than all the other lakes. And on this lake there’s a city that was named after this region: “Puno”. Now, if you were to get into a car in Puno, you would have to drive for ten hours to get to the farm of Anastasio Mamani. In that ten hour drive, you’ll pass different climatic zones. From the highest Andes areas with little vegetation, ice cold wind and little oxygen at 5000 meters, down to the jungle of South Peru with lush vegetation and warm humidity.
Once you get to his farm at 1800 masl you have to walk up a steep path to reach his farm. But once you get there you’ll be rewarded with a stunning view of the valley and a warm greet from Mr. Anastasio himself. He started his three hectare farm in 2005 and grows gesha, bourbon, typica and yellow caturra. He has a plant for washing the parchment and for drying he uses elevated solar dryers. His coffees are consistently good and we really liked this gesha-lot a lot (: Ok cool but what does it taste like? The coffees from this area in Peru are usually very bright, with a delicate citric acidity and tea like flavor notes. This gesha from Anastasio is like that and the gesha variety gives it a little more of everything. More tea-like notes, going from green to black tea. The acidity is vibrant and delicate and has a really refreshing quality. It has flavor notes like peach, jasmine and white chocolate. |
Peach, jasmine and white chocolate Altitude: 1800 masl, Process: washed |
Premium |
| Diego Horta, Colombia | We had the washed and natural offering from Diego Horta last year and we liked it so much that it’s back again. Diego not only grows coffee, he also opened a cafe in Santa Maria to bring specialty to more people and that’s someone who really loves coffee - we can relate to that.
His farm El Rincon is situated in Huila and sits at 1700 masl, Diego’s a passionate coffee farmer who has taken his family's legacy to new heights, and since 2013 has been dedicated to learning and improving his skills in coffee production. Just like the natural version we had before, this is a very nice coffee, but in a different way. This one is cleaner, more delicate, less thick and juicy but equally balanced. It has notes of milky oolong, honey melon and red grape. |
Milky oolong, honey melon and red grape Altitude: 1700 masl, Process: washed |
Premium |
With 3 cafes located across Madrid, simply titled TOMA 1,2 and 3, one of their third wave coffee bars is also home to '+ proper sound', that is, a relaxed environment in which they've a popular evening bar complete with a rather impressive vinyl sound system, natural wine offering and late night artist and event space setup. Complete with a wonderfully minimal interior, TOMA's cafes have really become part of their local communities since launching in 2016.
Let the music not detract from their quality of speciality coffee and with various funky coffees available at any one time, TOMA supply many leading cafes across Madrid and wider across Spain as they continue to be an important part of the country's growing speciality coffee scene. Although Madrid's roasters are perhaps lesser known than those in Barcelona, TOMA follows in the footsteps of Nomad, a recent feature with us in March. As TOMA's ethos goes, 'No Drama, Just Coffee', known for their relaxed environments, the perfect place you'd like to spend your Saturday mornings.
TOMA Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Pacamara, El Salvador | Unavailable | Marzipan, apple, floral and spiced Process: natural |
Plus 87, Rest of World |
| La Primavera, Colombia | Unavailable | Green mandarin, nougat and panela Altitude: 2150 masl, Process: washed |
Selected Mix, Single / Light, Plus 87, Rest of World |
| Gilbas, Indonesia | Unavailable | Pineapple, blueberries, black tea and mint Altitude: 1100 masl, Process: wet hulled |
Selected Mix, Single / Light |
| Sueno, Mexico | Unavailable | Caramel, plum and spiced Altitude: 1000 masl, Process: Swiss EA decaf |
Decaf |
Established Coffee, located in Belfast’s Cathedral Quarter, is a renowned specialty coffee roaster and café celebrated for its minimalist style and focus on quality. Since opening in 2013, it has become a key player in Northern Ireland’s third-wave coffee scene, known for sourcing ethically grown beans and roasting them with precision.
The café offers a carefully curated selection of single-origin coffees, paired with seasonal food offerings. With a loyal customer base and a strong emphasis on community, Established Coffee continues to raise the bar for coffee culture in Belfast, making it a must-visit destination for locals and visitors alike.
Established Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Yirgacheffe, Ethiopia | Yirgacheffe is a small town that has become famous for washed coffees that have the quintessential Ethiopian flavour profile - bright, fragrant and citrus-forward these are coffees that set the benchmark. As the coffees from this small area are so prized Yirgacheffe is quite a specific designation in its own right.
This lot is considered Grade 2, which can be for a variety of reasons from earlier harvests to more broken beans from the processing, but upon assessment of this coffee we felt we'd uncovered a gem - it's everything we want from a Washed Ethiopian and is basically sunshine in a cup! We've built the roast profile to maximise the sweetness, which increases the perception of white peach and adds some of the sweet tea note which works well with the bergamot to present as lemon iced tea. |
Bergamot, white peach and lemon Iced Tea Process: washed |
Selected Mix, Bloom, PLus 87, Single / Light |
| Franklin, Honduras | Unavailable | Caramel, grape and cola Process: washed |
Bloom, Plus 87 |
| Das Pedras, Brazil | Within the Sul de Minas region of Brazil Alexandre Ribeiro produced this incredible coffee on his second-generation farm. Having grown up around the farm himself he is now raising his son in the same way, continuing and evolving the work of his father.
One of the biggest changes to the farm has been the adaptation to a regenerative agriculture approach, improving the soil and quality of other grown crops to increase the potential in each coffee cherry. This naturally processed Arara lot is a perfect go-to for a daily drinker - round chocolatey wafer notes are supported by the sweetness of sultana and the richness of nougat. Brewed on filter it's easy to get tasting right but it really shines as an espresso - sweet and full-bodied it's a perfect espresso base for any milk-based drink you can think of. |
Chocolate, sultana and nougat Process: natural |
Blend / Darker, PERCENT |
| El Rubi, Colombia | Unavailable | Apple, toffee and chocolate Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| Condor, Colombia | We've always taken great pride in our decaf, showcasing coffees that taste great and just so happen to be decaffeinated! This new decaf, produced by Elias & Shady Bayter at El Vergel Estate in Colombia, makes the most of the Ethyl Acetate decaffeination method to remove the caffeine but leave us with plenty of sweetness and flavours to produce an incredible cup of coffee.
The journey of this coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavour profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilisation stall to intensify flavours, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilised for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavour profile with lots of red fruit notes, like raspberry and cherry, a big chocolate note that combined with the rich fermentation reminds us of a boozy chocolate truffle, and all the sweetness and body needed to make such bold flavours combine into a balanced brew. The coffee is then processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. When the coffee is received, it is first conditioned using water and steam. This elevates the moisture content and swells the seeds to facilitate the extraction of caffeine. At this point, the coffee is washed in ethyl acetate which dissolves the caffeine. The beans are then cleaned with water, followed by steam, and finally, are dried until they reach a stable moisture content. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure. |
Raspberry Ruffle, Cherry, Chocolate Truffle Process: EA decaf |
Decaf |
| El Rubi, Colombia | Unavailable | Apple, toffee and chocolate Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| El Fenix, Colombia | Unavailable | Orange, apple and honey Process: washed |
Premium |
Tamp Coffee, nestled in Chiswick, London, has been a cornerstone of the local coffee scene for over a decade. Renowned for its commitment to quality, Tamp roasts ethically sourced beans weekly, offering a diverse range of single-origin coffees and espresso blends. The café's minimalist design provides a cozy atmosphere, complemented by its in-house bakery that crafts delights like Portuguese pastéis de nata and Brazilian cheese bread.
Beyond coffee, Tamp has expanded into limited-edition apparel, reflecting its evolving brand. With its dedication to excellence and community, Tamp Coffee remains a cherished spot for both locals and visitors seeking a premium coffee experience.
Tamp Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| No 3, Colombia | Unavailable | Guava, mango, berries and passionfruit Process: experimental natural |
Bloom |
| No.8 Brazil | Unavailable | Pineapple, nectarine and chocolate Process: induced fermentation natural |
Blend / Darker, PERCENT |
| No.7 Brazil, Nicaragua | Unavailable | Chocolate, toffee apple and lemon sorbet Process: washed and natural |
Blend / Darker, PERCENT |
| No.2, Colombia | Unavailable | Marmalade, kiwi, melon and berries Process: EA decaf |
Decaf |
GUSTATORY (adjective): curating excellence in taste.