Tasting Notes: May 2026 Coffees
DAK coffee roasters was founded in 2019 by Louis-Philippe Boucher. Originally from Montreal, Canada, his passion for coffee began during his young professional years. After working many years in the Finance and Venture Capital industry, Louis-Philippe decided to make the big move and leave everything behind to follow this passion, learning a lot along the way.
Today, DAK have become an instant hit in the speciality coffee world. On a journey to discover and help their customers appreciate the many ways coffee can be brewed, served and enjoyed, Louis-Philippe truly believes that every coffee beverage is unique in its own way and deserves a dedicated roast that is able to celebrates this characteristic.
DAK Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Strawberry Kiss, Ethiopia | A beloved staple in our lineup year after year, Strawberry Kiss returns, a natural Ethiopian lot from the Rumu Damo washing station. This year’s harvest has delicate sweetness and layered fruit character. Expect notes of strawberry, star fruit, and apricot, making every sip bright, juicy, and refreshingly playful.
Located amongst the highest elevation when compared to other coffee-growing areas, Rumudamo has a story of excellence, having placed 2nd and 3rd in the 2020 Cup of Excellence of Ethiopia. Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own. |
Strawberry jam, star fruit and apricot Altitude: 2300 masl, Process: natural |
Plus 87, Rest of World |
| Apricoast, Ethiopia | We’re featuring the anaerobic washed offering from the Rumu Damo washing station in Ethiopia. The result is a silky, clean cup with vibrant notes of apricot, bright citrus, and smooth toffee. | Apricot, citrus and silky toffee Altitude: 2000 masl, Process: anaerobic washed |
Plus 87, Rest of World |
| Cranberry Lane, Kenya | Cranberry Lane is a natural Kenyan lot produced at Endebess Estate in Trans-Nzoia County, on the western slopes of Mount Elgon. This is a rare Kenyan natural, offering a vibrant and layered cup with tasting notes of cranberries, blood orange, oolong, and cacao nibs. Bright, structured, and gently complex.
The estate grows a mix of varietals including SL28, SL34, Batian, and Ruiru 11, thriving in clay loam soil under an average annual rainfall of 1400mm and a temperate climate of 20.5°C. Endebess Estate focuses on natural processing, where handpicked cherries are carefully selected and sun-dried for 21 to 35 days. |
Cranberries, blood orange, cacao and oolong Altitude: 1400 masl, Process: natural |
Plus 87, Rest of World |
| House of Plum, Peru | This coffee comes from the Cusco region of Peru, produced by the Cedrobamba Collective. Cherries are harvested from August to October at elevations between 1,800 and 2,100 meters, where volcanic soils and cool afternoon breezes slow cherry maturation and help develop deeper sweetness. In the cup we find dark plum, hazelnut and raisins with a silky texture and a wine-gum sweetness. | Dark plum, hazelnut and raisins Altitude: 2000 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Blue Lagoon, Ethiopia | Unavailable | Blueberries, strawberry and orange Process: natural |
Single / Light, Selected Mix |
| Rumba, Ethiopia | This special lot was produced by our partner and colleague who returned to Ethiopia for the third year to continue experimenting with yeast and fermentation. The result is a super fruity coffee with a silky body and a very subtle boozy nuance. This yeast-assisted semi-anaerobic natural brings forward tasting notes of stewed strawberries, apricot, and brown sugar, delivering a cup that’s expressive yet beautifully balanced.
Gatta Farm was a natural forest before being discovered by the cofounder Mulugeta Dukamo while managing the construction of Gafisse Station. They planted the first coffee in 2013, and established the drying station in 2017. The vegetation and forest surrounding the farm is useful as natural shade for the farm and the drying station. Plantation, harvesting and processing works are mainly done by the local residents. Also women are involved and are mainly assigned to quality control and processing, except for labor intensive tasks. By offering working opportunities and proper wage this is a real benefit for the local residents. Daye Bensa’s Gatta Farm isn’t only a farm, it consists of a drying station, a lodge and a training facility. During harvesting season, the drying station becomes active and also offers accommodations for employees or trainees until the training has ended. The training facility offers training in coffee processing for interested individuals. |
Stewed strawberry, apricot and sugar Altitude: 2200 masl, Process: semi-anaerobic natural |
Premium |
It all started about 8 years ago with an appetite for a good siemasu (sip). Siemasu tasted hundreds of different coffees from hundreds of specialty coffee roasteries around the world, and their understanding of coffee grew with every enjoyment. This led the founders to the conclusion that everyone deserves great coffee, and so, they bought a coffee roaster and got to work to give you the coffee you deserve.
Enhancing coffee’s natural characteristics is embedded into Siemasu's philosophy. The roasters work exclusively with high-quality and sustainably produced coffee, enabling them to roast with a focus on the coffee’s origin and bring out its natural flavours. This is also why Siemasu refuse to burn their coffee in the roaster by going dark; rather, they choose to live in the light. With a mission to expand your understanding of coffee, treat your taste buds, and raise the standards of the coffee you drink, say hello to Siemasu.
Siemasu Coffees | Finland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Tutti Frutti, Kenya | Nyeri Hill Farm is a classic high-elevation Kenyan coffee with vibrant structure and refined clarity. This coffee expresses everything we love about Nyeri: vivid citric acidity, juicy blackcurrant character, and a crisp brightness. The cup is bright and elegant with a medium body and a layered fruit complexity.
Nyeri Hill Farm is owned and managed by the Catholic Archdiocese of Nyeri. The farm was established in 1904 by the Consolata Missionaries, who introduced coffee in 1914 with the first demonstration plot near what is now Consolata Mission Hospital Mathari. In 1934, the Consolata Fathers installed both dry and wet mills to process their coffee, exporting it back to Turin, Italy. Remarkably, the mill remains functional today. Coffee represents just under 30% of the farm’s total production. Located about 150 kilometers north of Nairobi, between the Aberdare Ranges and Mount Kenya, the farm spans over 3,000 acres. Beyond coffee, it supports tea, livestock, fodder production, educational institutions, and one of the region’s leading teaching and referral hospitals. Originally established to generate income for evangelization and to combat poverty, disease, and ignorance, Nyeri Hill Farm remains a cornerstone of the local community and a model of sustainable agriculture. |
Vanilla, gooseberry and blackcurrant candy Altitude: 1700 - 2000 masl, Process: washed |
Rest of World, Plus 87, Single / Light, Bloom |
| Vanilla Valley, Brazil | This Brazilian Pacamara microlot from Fazenda Serra Negra offers a rich and elegant expression of natural processing. The cup is smooth and layered, combining winey acidity with mellow fruit sweetness, alongside notes of cooked cranberry, brownie, and soft vanilla ice cream. A refined and modern take on Brazilian coffee with depth and balance.
Fazenda Serra Negra is a historic coffee farm dating back to 1922, located near Ingaí in Brazil’s Campo das Vertentes region. The farm was acquired in 1988 by João Cândido dos Reis Teixeira, and today it is run by his daughter Betina together with her family. Transitioning the farm toward specialty coffee was not without challenges. Betina had to shift the mindset of the operation toward quality-focused production, emphasizing long-term commitment and precision. Through persistence and continuous development, the farm has grown into a respected producer of high-quality coffees. Today, Fazenda Serra Negra spans 1300 hectares, with a strong focus on sustainability, over 360 hectares are preserved as natural vegetation. As part of the Sancoffee cooperative, the farm contributes to a collective effort centered on transparency, quality, and innovation. Their work has been widely recognized, including winning first place in the Best SanCup competition in the natural category. |
Vanilla cream, cranberry and brownie Altitude: various masl, Process: natural |
Plus 87, Selected Mix |
| Peach Party, Ethiopia | Chelbesa is a bright and intensely fruit-forward washed Ethiopian coffee that beautifully represents the Yirgacheffe profile. The cup is layered with vibrant citrus, juicy stone fruits, and an elegant floral aroma. Complex yet refined, it delivers clarity, energy, and structure in perfect balance.
Chelbesa Washing Station is located in the village of Chelbessa, in the Danche area of Gedeb woreda, Gedeo zone, Yirgacheffe, at elevations exceeding 2,000 meters above sea level. The high altitude and cool climate allow slow cherry maturation, contributing to expressive aromatics and refined acidity. The station is owned by SNAP, a local company established to bring high-quality Ethiopian coffees to the international market. SNAP works closely with hundreds of surrounding smallholders who cultivate small plots of land for food crops and coffee production. Through structured quality control and selective cherry purchasing, SNAP ensures consistency and excellence in every lot. Chelbesa stands as a classic example of washed Yirgacheffe: bright, floral, and beautifully structured. |
Honey, peach and Early Grey tea Altitude: 1950 - 2200 masl, Process: washed |
Plus 87 |
| Raspberry Breeze, Peru | Nice and easy Peruvian microlot from Finca El Limón in Cajamarca offers a clean and balanced cup with a gentle fruit-forward character. Expect soft milk chocolate sweetness, a soft and juicy raspberry acidity, supported by a dried hibiscus tea aftertaste . A refined and easy-drinking expression of high-elevation Peruvian coffee.
Finca El Limón is a small, one-hectare farm owned by Maicol Gonza Chinchay in the Alto Ihuamaca area of Cajamarca. Since acquiring the farm in 2012, Maicol has focused on cultivating a diverse mix of varieties, including Catimor, Caturra, Bourbon, Typica, and Gesha, across approximately 3,400 coffee trees. The coffee is part of a traceable microlot program, where small-scale producers receive higher prices for exceptional quality. In Cajamarca, most farmers operate independently on small plots, often combining traditional practices with gradual improvements in processing and quality control. This coffee reflects the evolving identity of Peruvian specialty coffee: smallholder-driven, high-altitude grown, and increasingly focused on transparency and quality. |
Milk chocolate, raspberry and hibiscus tea Altitude: various masl, Process: washed |
Plus 87, Rest of World |
| Musical Mango, Ecuador | Unavailable, exclusive lot | Mango, peach and elderflower Process: washed |
Premium |
| Papaya Pudding, Ecuador | Unavailable, exclusive lot | Pineapple, papaya and sugar Process: anaerobic washed |
Premium |
2:AM coffee roasters is the result of a shared passion for specialty coffee, a passion that brought the founders together: Anaïs from Montreal and Marie from Namur. Having worked in specialty coffee for several years, they've always aimed to expand their knowledge of coffee, delving into its origins and subtle complexities. What brings them together today is their passion and expertise, with a shared goal of going beyond the cup to uncover the story behind every bean.
This journey was a revelation: both wanted to create a project that brings together roasting, transparency, and the sharing of knowledge. And that's how 2:AM was born, their micro-roastery and coffee school in Namur.
2:AM Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Tasse Toi, Guatemala | Tasse toi is a smooth and fruity Guatemalan coffee, offering a well-rounded, balanced, and deeply comforting cup. Its silky texture and beautiful aromatic harmony are delicately enhanced by a touch of sweetness, just enough to charm from the first sip.Easy to love, Tasse toi invites you to take a break… or rather, to create one. Its name, borrowed from Quebecois, evokes that moment when everything else can wait: move over, I have a date with my coffee. A coffee that naturally imposes itself, without being abrupt, but with a delightful obviousness.
The Qawale project, launched in 2006 by Vides 58 in Huehuetenango, aims to support and empower small and medium-sized coffee producers. Vides 58 is a coffee company based in Huehuetenango with decades of experience in specialty coffee. The project relies on on-the-ground technical support, sustainable agricultural practices inspired by the Rainforest Alliance model, and a strong focus on biodiversity. Simultaneously, it offers social and educational benefits to producers, while ensuring consistent coffee quality through rigorous processing methods. |
Grapes, cocoa and Haribo Altitude: 1600 - 1800 masl, Process: natural |
Selected Mix, Single / Light, Bloom |
| Ahora, Colombia | In Spanish, Ahora means “Now.” This coffee is an invitation to embrace the present moment, a cup to pause time and take a few moments before the day begins. Each morning becomes a moment to be fully savored. Ahora charms us with its balance of delicate freshness and generous roundness, offering an experience that is both vibrant and comforting.
In the highlands of southern Tolima, Colombia, a region once affected by armed conflict is now recognized for its thriving coffee culture and strong commitment to sustainability. Amid volcanic peaks and fertile river valleys, a quiet transformation has taken place, driven by the resilience, passion, and collective efforts of local farming families. The Specialty Coffee Producers Corporation La Estrella (CORPCAES) was founded in 2015 by 56 dedicated families, including 10 women producers, who share a common vision: to produce exceptional coffee while protecting nature, ensuring fair prices, and contributing to the rebuilding of their communities. Today, they cultivate 224 hectares of prime coffee land in Planadas, Tolima. Their efforts include the creation of a 30-hectare nature reserve, the planting of over 100 native trees to protect local water sources, and the installation of eco-friendly wastewater treatment systems. They also participate in hands-on training programs focused on sustainable agriculture, soil restoration, organic input production, and water management. |
Mirabelle plum, chocolate and nuts Altitude: 1700 - 1900 masl, Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| Leve-Tot, Ethiopia | Early Bird is a smooth and comforting coffee, designed for those who welcome the morning before everyone else. Easy to love, it offers a balanced cup, without bitterness, with a silky texture that is equally suited to filter or espresso. This is the perfect coffee to start the day right; delicate enough to be savored slowly, but with just enough character to awaken the mind. In Quebec, an early riser is someone who's up early, and this coffee pays tribute to them. A Quebecois wink, to accompany the first rays of dawn, no matter what time the alarm rings.
This coffee comes from the Chelchele washing station in the Kochere district, in the heart of the Yirgacheffe region of Ethiopia. It is grown at high altitude by small farmers on very small plots, often resembling veritable coffee gardens, interspersed with dense and varied vegetation. Cultivation takes place primarily in the shade, using traditional methods and without the use of fertilizers or pesticides. Considered the birthplace of Arabica coffee, the Yirgacheffe region is distinguished by the diversity of its micro-terroirs and by a relationship with coffee deeply rooted in daily life and local history for centuries. |
Brown sugar, Earl Grey tea and pear Altitude: 1900 - 2400 masl, Process: natural |
Plus 87 |
| Calmos, Colombia | “Calmos”, a decaf coffee that makes no compromises on flavor. Enjoy a rich and aromatic coffee at any time of the day, without worrying about caffeine. Perfect for those who want to fully indulge in a delicious treat, even in the evening. A smooth and comforting coffee that wraps the senses in a delicate treat. Each sip invites a moment of sweet, warm, and gentle pleasure, perfect for indulging anytime.
Founded in 1960, the Caldas cooperative is a pillar of Colombian coffee culture. Bringing together more than 3,600 partner producers, most of whom are small family farms, the cooperative operates in eleven municipalities located in Manzanares and Marquetalia. These regions are renowned for their ideal coffee-growing conditions, with altitudes ranging from 1,600 to 1,950 meters above sea level and average temperatures between 9 °C. et 26 °C. The Caldas cooperative, located in the historic Coffee Triangle region of Colombia, brings together more than 41,000 small farms, including around 13,000 specializing in specialty coffee. With 15 sales points and support centers for producers, it provides essential agricultural assistance and promotes sustainable practices to ensure high-quality coffee. Despite Huila’s rise as the top producer by volume, Caldas remains a key player in specialty coffee. |
Marshmallow, caramel and frangipane Altitude: 1300 - 1800 masl, Process: EA decaf |
Decaf |
| Disco Bloom, Colombia | A Colombian coffee with an expressive, indulgent, and slightly floral profile. The cup is driven by a lively, vinous, almost liqueur-like acidity that gives it a vibrant character from the very first sips. Notes of stewed red fruits are complemented by a natural sweetness. The texture is round and silky, providing balance and comfort. The finish is long, smooth, and elegant, leaving a fruity and enveloping sensation. Disco Bloom is a coffee that makes you want to dance, attracts sunshine, and lifts your spirits for a great start to the day.
The son of a coffee farmer, Lisandro grew up surrounded by plantations and says he "inherited" the trade from his father. Trained in coffee production at SENA (National Apprenticeship Service), he launched his own farm nearly ten years ago. In addition to Caturra, he cultivates exceptional varieties such as Gesha and Pink Bourbon. Located in southwestern Colombia, the Huila region stretches between the Central and Eastern Andes mountain ranges, around the Magdalena Valley. Its diverse altitudes make it one of the most complex and unique coffee-growing areas in the country. Terroir, climate, and harvest cycles combine to produce high-quality coffees. But Huila's true wealth lies above all in its producers: although the region accounts for nearly 20% of national production, 80% of coffee farmers cultivate less than three hectares. |
Cranberry, Tagada strawberry and black grape Altitude: 1400 - 2000 masl, Process: natural |
Premium |
Unleashing the potential of every coffee, Platypus coffee roasters carefully select their coffees based on their aromatic profile and the season, and then, they're roasted regularly to guarantee you the best level of freshness when you taste them. With Platypus' coffees selected for their unique aromatic profile, origin, terroir, variety and drying methods, every Platypus coffee is different, and for a good reason.
Platypus Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gakundu, Kenya | Sourced from the Gakundu Coffee Factory, in the heart of Embu County, Kenya, this washed coffee benefits from renowned expertise and an exceptional terroir at the foot of Mount Kenya, one of the world's most celebrated coffee-growing regions.
The Gakundu washing station belongs to the Gakundu Farmers' Cooperative Society, which brings together more than 1,200 producers committed to sustainable and rigorous production. Located at an altitude of 1,650 meters, it benefits from nutrient-rich red volcanic soils, a temperate climate, and two rainy seasons that promote a slow and even ripening of the coffee cherries. The cultivated varieties are hand-picked at perfect ripeness and transported to the station the same day. The washed processing follows a strict protocol: meticulous sorting, mechanical pulping, controlled fermentation, thorough washing, and sun-drying on raised African beds until ideal moisture levels are reached. This meticulous process guarantees a cup of exceptional aromatic purity, typical of the finest Kenyan coffees. The cooperative also plays a vital role in supporting the producers: agricultural training, financial assistance for education and inputs, sound environmental practices, and responsible water management. The result is a coffee that delivers clear cups with vibrant aromas, typical of Kenya's best coffees. |
Redcurrant, white flower and rhubarb Altitude: 1650 masl, Process: washed |
Plus 87 |
| Ismael, Ethiopia | This natural coffee comes from Goro Bedessa, in the heart of the Guji region of Ethiopia. It is harvested from 149 smallholder farmers, each cultivating 2 to 3 hectares of local Heirloom varieties, as well as the 74110 and 74112 sub-varieties, renowned for their aromatic finesse.
The drying station, located at an altitude of 2,350 meters, produces coffees of great complexity. It processes approximately 36 tons of coffee annually and works with over 400 farms in the region. The cherries, harvested between December and January, are sorted and then immediately placed on raised African beds to dry. Drying takes an average of 15 days, after which the coffee rests for three weeks in a ventilated warehouse for stabilization. The result is a fruity and floral cup of great complexity. |
Blueberry, red berries and jasmine Altitude: 2350 masl, Process: natural |
Plus 87 |
| Leida, Colombia | Located in Pan de Azúcar, Garzón, this coffee comes from the La Esmeralda farm, where Javier Jiménez Lasso and his wife, Leida Rocío, produce over 1,500 kg of exceptional coffee each year. The farm is renowned for the remarkable quality and consistency of its batches from harvest to harvest. Javier and Leida are committed to the development of their community through the local action committee, of which Javier is president. Their social and environmental commitment is reflected in their collaboration with Coocentral, a non-profit social cooperative that unites 4,000 small-scale producers in the department of Huila. The cooperative is dedicated to environmental protection and the support of small-scale producers through initiatives such as youth education, access to social security, and projects that empower women. This coffee offers a fruity and complex aromatic profile, with a medium acidity that is suitable for both intense and mild brewing methods. | Mirabelle plum, brown sugar and mandarin orange Altitude: 1700 masl, Process: natural |
Plus 87, Rest of World |
| Aman, Ethiopia | Located in the Guji region, the Hambella farm spans 200 hectares and is distinguished by its commitment to quality and social impact. Founded by Aman Adinew, former quality director of the ECX (Ethiopia Commodity Exchange), it employs 28 people year-round and over 700 during harvest season, 70% of whom are women.
The cherries are hand-picked at peak ripeness and then naturally sun-dried for 21 days. Hambella works with its own farms and also collaborates with local producers, supporting them in improving their practices and the quality of their coffee. The result is a rich coffee that reflects the terroir of Guji and the producers' expertise. |
Chocolate, grapes and mollases Altitude: 1900 - 2200 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Santa Maria, Costa Rica | This coffee comes from cherries harvested by some of the 1,070 producers who are members of the Coope Dota cooperative. Once received, the cherries are sorted by size and then pulped using one of 12 depulpers. They then undergo a dry fermentation process for 16 to 18 hours (honey process) before being washed with clear water to remove all the mucilage. The beans are then slowly dried in pre-dryers and guardiolas at low temperatures (below 40°C) until they reach a stable moisture content of 11%. A precise, clean, and expertly crafted honey coffee, reflecting Costa Rican expertise. | Yellow fruits, caramel and brown sugar Altitude: 1500 - 1800 masl, Process: honey |
Selected Mix, Single / Light, Bloom |
| Antonio, Brazil | Located in the heart of the Mantiqueira de Minas, the first coffee-growing region in Brazil to obtain a Protected Geographical Indication (PGI), the Sitio Da Torre farm embodies the rise of Brazilian specialty coffee. Nestled in the hills above Carmo de Minas, it is run by Álvaro Coli, the fourth generation of producers since Antonio Coli arrived here at the end of the 19th century.
On 69 hectares, Álvaro cultivates high-altitude coffees with care and curiosity, constantly experimenting with new fermentation processes (anaerobic, in bags, silos, etc.). The innovation and quality of their coffees have earned them the Cup of Excellence 30 times! The perfectly ripe cherries are hand-picked and then slowly dried on raised African beds or concrete patios. Sorting and hulling are done entirely on the farm, with a final quality control check carried out at Cocarive, the renowned Brazilian cooperative for which Álvaro is also responsible. |
Chocolate, praline and yellow fruits Altitude: 1350 masl, Process: natural |
Blend / Darker, PERCENT |
Ue are an independently owned and family run business, forever curious and ready to transform the way coffee is served. Established by Dominic and Daniella Boyett in 2009, the mission was to offer great coffee whilst making it accessible to everyone. We have dedicated the last decade and more to learning, working hard, and building more than just another coffee brand. Ue Coffee Roasters is more than the sum of its parts, they have learned that it takes a team with passion and determination in the pursuit of excellence to make a company great.
Ue Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Zacapa, Guatemala | Bright and lively, this early-season Guatemalan coffee comes from the lush hills of Zacapa, near the Honduran border—better known for rum but equally gifted for coffee. Sourced through the renowned FEDECOCAGUA cooperative, these beans are carefully hand-picked at lower altitudes, pulped, fermented in cool water tanks, and patio-dried for a clean, vibrant cup.Tasting NotesSweet citrus and caramelized sugar lead to a smooth, nutty finish. A refreshing brew that signals the start of a new coffee harvest. Around 70 % of FEDECOCAGUA’s members are from indigenous communities across Guatemala. Coffee is their main livelihood, grown on small family plots shaded by fruit trees and supported by cooperative programs for credit, training, and sustainable farming. | Chocolate, caramel and apple Altitude: 900 - 1100 masl, Process: washed |
Blend / Darker, PERCENT, Selected Mix |
| Santa Maria, Nicaragua | Santa Maria is a family-run coffee farm in northern Nicaragua, owned by Victor Robelo, a third-generation coffee producer whose family has been growing coffee since 1937. Since taking ownership, Victor has expanded the farm from 17 to just over 35 hectares, carefully restoring the land with a focus on quality rather than scale.
The farm sits within La Reserva El Arenal, a protected forest area in the Matagalpa and Jinotega regions. Here, the coffee grows slowly under natural shade, surrounded by native trees – a setting that helps develop sweetness and complexity in the cup. Victor’s family history hasn’t been without challenges. During a time of conflict, they were forced from their land, but Victor later returned with a clear goal: to rebuild his father’s farms and produce exceptional coffee. In 2017, that commitment was recognised when Santa Maria won the Cup of Excellence. Victor credits this success to the people he works with – from pickers to processors – believing that great coffee is always a team effort. |
Plum, brown sugar and cherry Altitude: 1450 - 1500 masl, Process: natural |
Selected Mix |
| Minas Gerais, Brazil | Our decaffeinated coffee is treated with an all-natural Sugarcane process, ensuring a balanced and approachable cup profile that is 100% free of harmful chemicals. Our commitment to the environment and our fans is reflected in this exceptional programme, which yields a rich milk chocolate flavour thanks to a blend of natural and pulp natural processed coffee sourced from Sul de Minas in Minas Gerais, Brazil. Quality is paramount, and our team of quality analysts has expertly curated this regional blend in their Patrocinio lab to ensure the resulting flavour is nothing short of remarkable. Bursting with chocolatey goodness, soft butter orange sweetness, and biscuity body. | Milk chocolate, orange and walnut Altitude: 900 masl, Process: sugarcane decaf |
Decaf |
Cafen coffee roasters believe great coffee is about balance - between science and intuition, innovation and purity. Cafen's mission is simple: honour the craftsmanship of farmers by showcasing the best expression of their coffees, and build long-lasting, meaningful and reciprocal relationships with producers. By roasting light, with precision, Cafen highlight the vibrancy, complexity, terroir, and individuality of each lot. With the roasters sharing the coffees they love, they hope that you'll enjoy them just as much - at home, with friends, and in moments of quiet reflection. From their producing partners, through them, to you.
Cafen Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| JR Orange Bourbon, Colombia | Expressive and sweet, with orange sweetness at the centre. bright citrus unfolds into lemongrass and lime, then passionflower and a lift of orange blossom, all carried by clean, honeyed clarity. vivid, floral, and brightly layered.
Selectively hand-picked; washed and sanitised (50°C); oxygen-limited fermentation for 3-4 days, until it reached a pH of 3.4; finished with slow sun drying to stable moisture. Designed to preserve clarity while shaping the varietal’s orange, blossom, and passionflower profile. The Finca Río Negro farm is family-run and led by John Rodríguez Acevedo in Huila. the focus here is patient, detail-driven farming: careful variety selection, disciplined picking, tidy wet-mill practices, and slow, even drying. |
Citrus, passionfruit and orange Altitude: 1200 - 2000 masl, Process: advanced washed |
Plus 87, Single / Light |
| La Limonada, Mexico | Limonada is a coffee that thrives in two neighbouring and border-sharing municipalities: Cosautlán, in Veracruz, and Quimixtlán, in Puebla. both are shaped by the stunning Sierra Madre Oriental mountain range and are home to predominantly Náhuatl indigenous communities. Cosautlán, with its deep-rooted coffee tradition, stands out on the coffee map due to its proximity to Coatepec, Xico, and Teocelo—key regions in Veracruz’s historic coffee-growing basin. in contrast, Quimixtlán remains a less-explored origin, yet holds immense potential. | Chocolate, apricot and sugar Altitude: 1300 - 1700 masl, Process: washed |
Single / Light, Bloom, Plus 87 |
| Cyesha, Rwanda | Unavailable, exclusive lot | Strawberry, berry, honey, fruit and vibrant Process: natural |
Bloom, Single / Light |
| Finca Anaya, Colombia | Unavailable | Tropical, lychee and nougat Process: natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.