Tasting Notes: November 2025 Coffees
At Goriffee, they don't just see coffee as a drink, they see it as a cultural phenomenon with the potential for significant social change. If it is possible to write an adjective about today's society, then it will undoubtedly be true that it consumes coffee en masse. Goriffee believes coffee begins friendships, loves or even projects and collaborations.it is a unique natural raw material. Thanks to its production and processing, they say they are able to cultivate the lives of individuals, the economy and help the sustainability of nature. Whilst these are some pretty bold statements, we think we’d have to completely agree with them.
Goriffee Coffees | Slovakia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kahunyo AB, Kenya | Vibrant, juicy and sweet – Kenya Kahunyo AB delivers an impressive balance between bright fruitiness and subtle sweetness. Notes of apricot, juicy grapefruit and brown sugar open up in the cup, with a clean and elegant finish.
This coffee comes from the Murang’a region , where small growers deliver their crops to the Kahunyo Washing Station, owned by the Thikagiki Farmers’ Cooperative Society. Coffee trees grow at height 1600 – 1800 masl on rich volcanic soil, which gives the coffees from this area their complex and fresh taste. The coffee is processed using the classic Kenyan fully washed method: cherries are fermented for 16–18 hours, thoroughly washed, and dried on raised beds for about 7 days. Careful handling throughout the process preserves the coffee’s clarity and bright profile. A varietal mix of SL28, SL34, and Ruiru 11 delivers a cup where citrusy acidity meets brown sugar sweetness, rounded by juicy stone fruit notes. |
Apricot, grapefruit and brown sugar Altitude: 1600 - 1800 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Peach Please, Americas | Is coffee… and then there’s Peach Please – a filter blend that instantly gets everyone’s attention. Juicy, vibrant and full of taste, this coffee will seduce your senses. It’s a mix of a sinfully good three – Colombia, El Salvador and Kenya. Each country brings something special to the mix: Colombia brings the freshness of the peach, El Salvador depth of tropical tastes, Kenya great acidity and complexity.
The flavour profile is defined by ripe peaches that transition into sweet caramel and finishes with a tropical finish. Peach Please coffee beans are for those who want their filter to be not only tasty, but also memorable. Ideal for hot filtering or bold iced versions. Set yourself up for a juicy, summer mindset. |
Peach, caramel and tropical fruit Altitude: 1700 - 2100 masl, Process: various |
Single / Light, Selected Mix |
| La Senda Vibrant, Guatemala | At Finca La Senda, the farmers don’t stop at one experiment – they are always looking for new ways to bring out unexpected taste from the coffee cherry. This lot from the Caturra variety has undergone the anaerobic process ‘Vibrant’, which has brought out its tropical side. The cup explodes with lively acidity and fruity intensity with notes of lime, passion fruit and pineapple dancing together in harmonious combination. It’s proof of how far you can go with determination, curiosity and craftsmanship – a coffee that is both familiar and surprising. | Lime, passion fruit and pineapple Altitude: 1500 masl, Process: anaerobic natural |
Plus 87, Single / Light |
| Del Bosque, Guatemala | This coffee comes from the Esperanza del Bosque family farm in the Huehuetenango region, one of Guatemala’s most prestigious coffee regions. The region’s high altitude and unique microclimate create ideal conditions for growing fine Arabica.
The farm is run by the Rodriguez family , which grows the caturra and catuai varietiesalong with the Conebosque hybrid. Coffee trees grow in the shade of native trees at a height of 1 550 – 1 700 m above sea level. where the slow ripening of the cherries brings sweetness and expressive complexity. The coffee is processed using the traditional washed SHG (Strictly High Grown) method . After hand harvesting, the cherries are fermented, washed with mountain water and then dried on the patio. This process ensures a clean, clear profile and stable quality. In the cup, expect rich notes of granola, chocolate, and dried figs, offering a smooth, medium body with a gently sweet finish. |
Granola, chocolate and figs Altitude: 1550 - 1700 masl, Process: washed |
Selected Mix, Single / Light, Plus 87, Rest of World, Bloom |
| Popayan, Colombia | Popayan Reserve coffee comes from 50 small farms, all less than 5 hectares. The farms are located on a plateau lying at an altitude of 1700 m above sea level in the Cauca region.These family farms are coordinated under the baton of the company Cofinet, which then processes and exports the cherries. Cofinet’s program supports farmers in agroforestry coffee cultivation and also encourages farmers to focus on quality, with farmers collecting a 20% premium for the best beans that go to the Popayan Reserve. Colombia Popayan Reserve is a specialty coffee beans with a strong caramel note, which is complemented by milk chocolate, nuts and the aroma of candied orange. | Dried orange, almonds and chocolate Altitude: 1700 masl, Process: washed |
Blend / Darker, PERCENT |
| Popayan Decaf, Colombia | A high-quality decaf is not easy to find, but this one can satisfy the maximum demands of every coffee lover. Quality beans were used and a new, fine process was used to remove caffeine. Ethyl acetate obtained from sugar cane is used in this process. Thanks to this process, the taste potential of the coffee has been preserved, the taste is pleasantly sweet, complemented by tones of apple and cinnamon.
This exceptional decaf is the result of our coffee trip to Colombia, where we had the opportunity to taste dozens of decaf coffees at the Cofinet processing station, but Popayan Reserve outperformed them all. |
Nougat, apple and cinnamon Altitude: 1500 masl, Process: sugarcane EA decaf |
Decaf |
| La Senda Champagne Yeast, Guatemala | On the slopes of the Guatemalan farm Finca La Senda, coffee is more than just a crop – it’s a continuous experiment. The farmers here are constantly pushing boundaries and working with processing methods that resemble winemaking more than traditional coffee. This lot of the Pache Arabica variety underwent fermentation with Champagne yeast directly from the Champagne region, creating a cup that feels fresh and elegant. It’s playful, refreshing, with notes reminiscent of Hugo Spritz, ripe peach, and juicy lychee. This is coffee from people who aren’t afraid to experiment – and the result is truly unforgettable. | Peach compote, lychee and Hugo Spritz Altitude: 1550 masl, Process: anaerobic champagne yeast natural |
Premium |
Coffee is more than just a pick-me-up. It's the quiet star in life's big and small moments. Whether it's the first sip of a perfectly brewed filter coffee that awakens the senses or the creamy espresso that restores balance after a long day – coffee is pure pleasure. But it's also a connection. It accompanies the first date where sparks fly and the endless conversations with friends where time stands still. Coffee brings people together – regardless of language, culture, or generation. It's a universal translator that conveys the same message to everyone: welcome, please stay a little longer.
But this connection also has another side. Behind every bean are people who make this pleasure possible. People who cultivate, harvest, and process the coffee with dedication. But what's often missing is the connection between those who love coffee and those who create it. Maldaner Coffee Roasters is more than a roastery, they believe that specialty coffee should not only taste better, but also be made better – with genuine respect for the people who make it possible. For Maldaner, coffee is not an ordinary product, it's an experience that engages all the senses and a responsibility they take seriously.
Maldaner Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Faysel, Ethiopia | Unavailable | Peach, black tea and melon Process: washed |
Rest of World, Plus 87 |
| La Cristalina, Colombia | La Cristalina represents the perfect harmony between nature and craftsmanship. The beans come from Quindío, Colombia, from the traditional Finca La Cristalina, which has been farmed by the Grajales family for over 100 years. This coffee thrives under ideal conditions at altitudes of 1,400 to 1,450 meters. Shade trees protect the plants from excessive sunlight, while sustainable farming practices keep the soil fertile and contribute to an exceptionally high-quality coffee.
La Cristalina is based on the Castillo variety, which was specifically developed for the climatic challenges of Colombia. This variety is known for its resistance to diseases such as coffee rust and its ability to produce vibrant, fruity aromas even under difficult conditions. In Quindío's ideal conditions, Castillo develops an intense flavor profile with notes of cranberry, cherry, and subtle wine notes. Its unique selling point lies in the balance between robustness and complexity – a perfect choice for farmers and roasters who strive for both quality and sustainability. La Cristalina beans undergo a natural processing method. This involves using very ripe, optimally developed cherries, which often have a high sugar and pectin content. Ripe cherries that already show slight oxidation are particularly suitable, as they transfer their intense fruit notes into the beans during the drying process. After harvesting, the cherries, pulp and all, are slowly dried in the sun on drying beds. This process intensifies their natural sweetness and creates vibrant notes of cranberry, cherry, and gummy candy. The gentle drying method preserves the balance between intensity and clarity, making La Cristalina an exceptionally fruity coffee. |
Cranberry, cherry and wine gum Altitude: 1350 - 1500 masl, Process: anaerobic natural |
Rest of World, Plus 87, Single / Light |
| Erwin, Nicaragua | This coffee comes from Finca Los Placeres in the cool highlands of Nicaragua. For generations, the Mierisch family has cultivated this farm with dedication, precision, and a keen sense of quality. Erwin Mierisch passionately carries on the family legacy – as part of a new generation of producers who combine tradition with research and sensory curiosity. Los Placeres is more than a place – it's a promise. Here, coffee isn't just grown, it's understood: from the soil to the cup. The mineral-rich soils, the altitude between 840 and 970 meters, and the warm, humid microclimate create ideal conditions for varieties with character and depth.
Ethiosar is an exceptional hybrid – created from the crossbreeding of Sudan Rume, Sarchimor and Ethiopian Heirloom . This genetic diversity makes it resilient and at the same time aromatically complex. At Los Placeres, Ethiosar demonstrates what's possible when precision meets passion: a rich, sweet cup with notes of chocolate, date, and dark berries , supported by a delicate, almost funky acidity. Erwin likes to describe this variety as "robust with soul"—a coffee that combines strength with finesse. For this batch, the Mierisch family uses a controlled heat fermentation – a process known internally as Funky Natural . The ripe cherries are fermented in closed tanks, with temperature and time strictly monitored to activate the natural yeasts and produce complex ester compounds. After fermentation, the beans are slowly dried for 33 days , usually on raised drying beds in the shade. The result is spectacular: an intense, fruity coffee with hints of chocolate, date, and tropical fruits , full-bodied and vibrant at the same time. A coffee that perfectly embodies the craftsmanship of the Mierisch family and their uncompromising philosophy of quality. |
Chocolate, dates and funky Altitude: 850 - 950 masl, Process: natural |
Plus 87 |
| Moises, Honduras | Moises stands for excellence and dedication in coffee cultivation. The beans come from the El Puente farm in Honduras, located at an altitude of 1,600 meters. Here, Moises Herrera and his wife Marysabel Caballero cultivate exceptional coffees with a focus on sustainability and innovation. With over 50 farms and 56 varieties, Moises and Marysabel are among the region's leading coffee producers. Their coffees have won the Cup of Excellence multiple times, a testament to the quality and passion they put into every bean.
Moises is made from the Red Catuai variety, a cross between Mundo Novo and Caturra. This variety was developed in Brazil and is known for its natural sweetness and fruity notes. Grown in the nutrient-rich soils of El Puente, it develops complex aromas of plum, raisin, and dark chocolate – a prime example of Honduran coffee artistry. The combination of altitude and careful processing gives this bean a balanced profile with elegant fruit and deep body. The washed processing method brings out the best qualities of the Red Catuai beans. After harvesting, the cherries are pulped and freed from any remaining pulp through fermentation. They are then gently dried on raised beds. This process ensures clear, clean aromas and an exceptional balance. The combination of fruity sweetness and subtle spice makes Moises an espresso with depth and refinement. |
Plum, candied fruit and chocolate toffee Altitude: 1600 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Bombe, Ethiopia | Unavailable | Peach, tea and melon Process: natural |
Premium |
Born in Sydney, raised in Brooklyn, roasting in Amsterdam. Authenticity is everything. It’s always been about finding a better way. LOT61's goal is to realise a vision by following an itch to discover and be the best. They left home with a sense of adventure in search of a more fulfilling life: exploring new places, ideas and influences puts a spring in their step. The team of LOT61 are at their imaginative best when they’re using their hands to ply their craft, doing things as they should be done.
LOT61 Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Sakami AA, Kenya | Gloria Gummerus’ coffee is making a return this season. We are proud to have a Kenyan AA SL28 from the Sakami farm back on our shelves. This washed coffee is grown at the foot of Mount Elgon in Kenya, a country renowned for its exceptional coffee. With their own export license, Sakami are able to bypass the bureaucratic auction process that most Kenyan farmers have to face, allowing them to offer traceable single-farm lots. They are committed to providing stable and fair employment within their communities, while trying to help farmers pool their money to get fair deals on credit and resources. By having and operating their own wet mill, they are able to maintain greater control over processing, enabling them to recognise the coffee’s full potential, achieve fair prices, and earn an equitable income from their hard work.
Additionally, Sakami prioritises sustainability and environmental stewardship. They implement practices such as the intercropping of macadamia trees with coffee, the safeguarding of the natural environment that surrounds the farm, using apiculture (beekeeping) to avoid harmful pesticides, running most operations on solar power, together with repurposing coffee pulp and wastewater as farm inputs. This Kenyan coffee is graded AA, which is a size rating rather than a quality rating. AA is the largest grade of Kenyan beans, and typically the larger beans are of better quality due to their higher density and oil content, and have more complex fruity notes than smaller grades. This coffee is also an SL28 cultivar. A cultivar is different to a variety, as a cultivar is bred through selective cross breeding and other human intervention. SL28 is a crossbreed of drought resistant African coffees, closely related to the Bourbon variety, and was first grown in Tanzania in 1935. At the time, SL28 was highly sought after for its drought resistant properties. It is still in high demand today, though now for its highly desirable flavour profile, making it one of the best examples of great Kenyan coffee. We came back to this coffee because it has that classic washed Kenyan flavour profile the world has come to love. It has strong notes of red currants, cherry cola sweetness, and a good splash of black tea, a perfect all day sipper we’re sure you’ll enjoy. |
Red currant, cherry cola and black tea Altitude: 1800 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Las Nubes, Costa Rica | Roberto Mata Naranjo is a household name in specialty coffee, renowned for his expertise in producing sweet, chocolatey coffees. Hailing from the Tarrazú region of Costa Rica, Roberto has been cultivating weird, wonderful, and sustainable coffee for almost 50 years. Using his own micromill and Ecopulper, he has complete control over the growing and the processing of his coffees. This allows him to ensure that all processes are carefully measured and efficiently organised, enabling him to consistently produce exceptional coffees. His lots are processed exclusively on raised beds, with metal tables and shade nets providing protection during the hottest periods of the day. To achieve the right levels of humidity, mechanical dryers are used for the final stage, ensuring coffees reach the ideal level for export.
Producing lactic natural coffees is a delicate and complex process. In a typical ‘non-lactic’ fermentation, lactic acids are produced in the later stages, once the environment is optimal for the growth of lactic acid producing bacteria. The bacteria then eats the sugars from the coffee and converts it into lactic acid. In order to make a coffee that is truly ‘lactic processed’, the bacteria has to be present at the beginning of fermentation so it has time to impart its signature creamy mouthfeel and acidic complexity upon the coffee. For this lot of coffee, Roberto takes juice from previous coffee fermentations that have already produced this lactic acid producing bacteria, and adds it to the start of a fresh fermentation. This inoculates the ferment with an active community of lactic acid bacteria and yeast, which accelerate the fermentation and enhance the flavour and complexity, similar to how sourdough bread or kombucha is made. All of this delicate processing gives us a coffee that is as interesting to smell as it is to taste. The aroma is a mix of chocolate fudge, white wine, and yoghurt. You can expect to taste notes of dark chocolate, maracujá, and strawberry yoghurt. |
Dark chocolate, maracujá and strawberry yoghurt Altitude: 1800 masl, Process: lactic natural |
Plus 87, Single / Light |
| Atzumpa, El Salvador | This natural bourbon coffee comes from Finca Atzumpa, a farm in the Apaneca-Ilamatepec mountain range in El Salvador. Andrés Acosta is a sixth generation coffee producer operating the Santa Matilde Estate that contains Finca Atzumpa. The farm has been in the Ariz-Herrera family since 1875, making them one of the first in the region.
The Ariz-Herrera family have built a legacy and reputation for quality coffees, but Andrés is determined to take it to the next level. “My perspective has changed from wanting to produce more coffee, to start focusing on producing quality coffee with new varieties and processes that can help us achieve my goal: offering high quality premium coffees to my partners.” “I feel a greater responsibility to keep evolving and improving the quality of our coffees because now you see your farm’s name, legacy, and reputation on the line.” Together with four other families, the Ariz-Herrera family created FUNDATACO, a foundation that provides opportunities for the children in the region to pursue athletic opportunities and scholarships. Through this Andrés continues the family’s legacy of not only cultivating quality coffee, but doing so while bringing sustainability, social responsibility and employment to their community. Roasted for espresso, every sip of this cup is bursting with fruity flavours. We chose to give this a medium-light roast to bring out as much sweetness as possible. This helps balance the acidity that brings the fruity notes to life. You can expect notes of plum, a rhubarb-like acidity, and a nice sugarcane sweetness, perfect for espresso or as a base for your favourite milky coffee. |
Plum, rhubarb and sugarcane Altitude: 1375 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Nosegrind, Ethiopia / Nicaragua | Our third creation, the Nosegrind, is our fruitiest espresso yet. In the same way that Rodney Mullen and Tony Hawk pushed skating beyond what it was and into what it became, the Nosegrind blend pushes the envelope of traditional espresso right off the rail.
The two natural coffees work together to perform their duet, one holding down the body, the other hitting the high notes, all while being careful not to clash in the middle of the halfpipe. It’s sweet and fruity when served black, with a delicate balance of bright and smooth notes. With milk it transforms into a smooth chocolate strawberry milkshake. We reckon try it as a funky espresso or as a full-fruity filter. |
Funky strawberries and tropical fruit Altitude: 1800 masl, Process: natural |
Bloom, Selected Mix |
| Bombora, Brazil | Our Bombora blend has been a house blend staple for café’s across Amsterdam and the world, including our very own. It was our first creation, designed as a strong morning workhorse coffee that was sweeter than the status quo.
The secret to its success is its balance of full hazelnut and chocolate tones, tempered with caramel sweetness and a dash of dark cherry. To create this sensory experience, we roast a blend Guatemalan and Brazilian beans, with maximum chocolate sweetness as the goal. Try it with milk for a nutty chocolate latte, or as a sweet syrupy espresso for that dark cherry aftertaste. |
Dark cherry and chocolate Altitude: 1900 masl, Process: pulp natural and washed |
Blend / Darker, PERCENT |
| Decaf, Colombia | Fresh Water Decaf takes its name from Freshwater, Australia — a beach town that inspired both the vibe and the smooth, easygoing profile of this blend. Our decaf coffee is stripped of caffeine using a natural, sugarcane based process, known for keeping the coffee’s flavor sweet, smooth, and beautifully intact.
First, the green (unroasted) beans are gently steamed to open their pores. Then, they’re washed in ethyl acetate, a naturally occurring compound derived from fermented sugarcane. This compound bonds with the caffeine and draws it out, without stripping away the sugars and oils that give coffee its body and flavor. After that, the beans are steamed again to remove any remaining traces of the compound, and then dried and rested before roasting. The result? A bold, balanced cup, chemical-free, full of character, and entirely buzz-free. We call it decaf, but you might just call it delicious! |
Chocolate and berries Altitude: 1400 - 2100 masl, Process: sugarcane decaf |
Decaf |
| Las Perlitas, Colombi | Las Perlitas (Spanish for ‘Little Pearls’) originates from the remote village of Santa Maria in Huila Colombia. This lot celebrates the passion and craftsmanship of the farmers in Huila and showcases the exceptional quality that the region has to offer. Behind this special Pink Bourbon lot are dedicated farmers like Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfin Carvajal. Due to Colombia’s high humidity, producing natural coffee is more challenging. As a result, washed Colombian coffees with a fruitier profile such as Pink Bourbon, have become highly desirable and sought after.
Pink Bourbon has become one of the most sought after coffees in the specialty coffee world. The name Pink Bourbon comes from the distinctively pink colour of the ripe cherries. This variety is often mistaken as a hybrid of yellow and red Bourbon, but genetic testing indicates it comes from an Ethiopian landrace variety. Mysteriously, Pink Bourbon was first discovered in Huila in the 1980s, the same region that Las Perlitas comes from. Pink Bourbon quickly captured the attention of coffee growers and enthusiasts alike but cultivating it is no easy feat. Highly susceptible to disease, it thrives only in carefully managed, protected environments. Even at harvest, its unique ripening pattern makes it difficult to pick at peak flavor. These challenges, combined with its naturally low yield, make Pink Bourbon not only rare, but a true jewel of the coffee world, coveted for its beauty, complexity, and exclusivity. Pink Bourbon’s are known for their fruity flavours and sparkling acidity, and this lot is no exception. When drinking a cup of this coffee you can expect notes of raspberry, a nice limón dulce acidity, with delicate notes of white tea to finish. |
Raspberry, limón dulce and white Tea Altitude: 1900 - 2300 masl, Process: washed |
Premium |
Cloud Picker coffee roasters was established in 2013 and their coffee isn’t just 'roasted in Dublin', it’s beans chosen for their personality which means going beyond the usual origins. The name 'Cloud Picker' came from their trip to Northern Thailand where they visited a coffee farm in the Doi Chang area on the Thai and Burma border, going up through the clouds to see the coffee pickers! Thailand wasn't known for it's speciality coffee back then so it's interesting to see how far it's journeyed since.
Born from passion, curiosity and the quest to create a unique coffee product for the Irish market, Cloud Picker make an effort for the planet. As we wholly agree, sustainability is an overused word that is often an under-used concept, whereas for Cloud Picker it is at the top of their core values. From their compostable packaging to specially designed Irish made reusable drums or goods being delivered in our 100% electric van, Cloud Picker aren't perfect but they do try and care.
Cloud Picker Coffees | Ireland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Viani, Colombia | This coffee comes from 400+ smallholders around Vianí, Cundinamarca, with 70% sourced from Mr. Joseel near Quipile. Cherries are depulped same-day and fermented for 48 hours, bringing out bright, clean flavours. Exported by Racafe, all beans meet their Crecer sustainability standard, supporting environmental, social, and economic practices on these farms. | Belgian cookie, fig and cacao Altitude: 1400 - 2000 masl, Process: washed |
Rest of World, Plus 87, Single / Light |
| Sam, Brazil / Nicaragua | A blend of 3 coffees, Sam is a well balanced coffee... A crowd pleaser if you like! Beautiful as an espresso. Works well with milk or as a filter coffee. | Pecan, baking chocolate and toffee Altitude: various masl, Process: various |
Selected Mix, Blend / Darker, PERCENT |
| Formation, Brazil / Colombia | Formation brings together top coffees from the best-known coffee growing regions, roasted to make a consistently sweet and comforting blend. | Chocolate cake and caramel Altitude: various masl, Process: various |
Blend / Darker, PERCENT |
| Cauca, Colombia | Colombia and Decaf - two words together we can get used to! This Cauca department stretches from the East coast of Colombia up into the highlands of the Andes until it reaches the border of Huila, another well-known coffee growing region we have sourced from many times. The high altitude combined with volcanic nutrient-rich soil in Cauca lends itself to bright, vibrant coffees and the ethyl acetate process is known to highlight these qualities.
Ethyl acetate is a solvent naturally found in several fruits and derived from fermented sugar, and thus it is traditionally considered a relatively 'natural' decaffeination technique. The decaf process takes place in Colombia and involves soaking coffee in water and ethyl acetate. The ethyl acetate bonds to the salts of chlorogenic acid in the coffee, thus extracting the caffeine. The coffee is then removed from its bath and steamed to remove any remaining ethyl acetate. In past years, we have found Colombian coffees decaffeinated in this way to be sweet to the point of almost sugary, but this is a great example of a more nuanced and balanced cup: the acidity adds so much definition to the flavour and gives us a more complex taste experience - delish! |
Chocolate mousse, marzipan and brown sugar Altitude: 1200 - 1800 masl, Process: washed decaf |
Decaf |
| La Esperanza, Guatemala | We've been fortunate to unearth some really distinctive and exciting coffees from Guatemala in the last year or two, many from this part of Huehuetenango.
This latest (and sweetest) example is from the La Esperanza farm, meaning "The Hope", run by Francisco Morales and his wife for the last 40 years.
Situated in Cipresales, the coffee grown on this 117 hectare farm benefits from the shade of Gravilea and Chalun trees. This helps to slow the development of the coffee plant and improve the flavour of the seed. Francisco is constantly working on changes to processing and drying and this has resulted in a number of Huehuetenango Highlands coffee prizes. This year's coffee was dried under shade nets in an effort to improve the quality and longevity of flavour. La Esperanza - as enjoyable to drink, as it is to say. |
Plum, praline and cola Altitude: 1700 masl, Process: washed |
Premium |
Climpson & Sons are old souls in the ever-evolving London specialty coffee scene. Arguably one of the first to set up there, ever since they’ve been at the forefront doing what they do best.
Climpsons take their work pretty seriously; with an ever expanding range of brew methods out there, they are constantly searching for the best flavour profiles and extraction technique to understand how their roasts react in coffee-making equipment. Their sourcing philosophy is primarily directed at flavour and quality, alongside which sits their ethos towards sustainability and ethical sourcing protocols, which ensure the coffees they roast and sell have not only have character but a transparent story. They reward quality by paying a higher price to the producer with the mindset of forming relationships year after year.
Climpson & Sons Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| The Fields, El Salvador | As pioneers in the London specialty coffee scene The Fields is a nod to our London Fields neighbourhood and a vehicle to explore the boundaries of possibility in coffee processing and sustainability.
Returning as The Fields is another adventurous coffee from the JASAL family farms. The coffees from the Salaverria family are some of our all time favourites and this version of The Fields marks the return of one of their best natural processed lots. Buena Vista is a small lot separation from the within one of the family's larger farms, El Molino. Coffee is hand picked here at an intense and deep red ripeness before being transported down the hillside to their Las Cruces mill for processing. Now into their 6th generation of coffee history, the JASAL daily operations have always been a family affair and are now overseen by brothers Jose Antonio and Andres Salaverria. Their commitment to community initiatives is an obvious part of maintaining their loyal full time staff with education, housing and free healthcare offered. In a time when many producers are struggling with leaf rust and profitability the Salaverria’s are also investing in environmental measures with much of their production Rain Forest Certified and organic fertilisers used to regenerate their farms. |
Toffee, apple and molasses Altitude: 1600 masl, Process: natural |
Selected Mix, Single / Light, Plus 87, Bloom |
| El Witano, Guatemala | The return of El Witano is always an exciting time with its vibrant tasting notes setting this apart as a standout lot from Huehuetenango. This is our go-to morning filter brew and is sure to please the whole team.
Nearing the border with Mexico, the region of Huehuetenango offers some of our favourite Guatemalan coffees. The higher altitude brings cooler evening climates which affects a slower maturation of coffee cherries. This weather also extends the required drying time for processed coffee allowing complex flavours to develop as well as adding to the green coffee's longevity. Finca El Witano is a perfect example of this with an approachable complexity perfect for those morning batch brews. Keeping it in the family, producer Marvin Soliz inherited the farm his parents first planted more than 30 years ago and works alongside his brother to continue the family business. Their vibrant washed coffees are picked and processed at a deep red ripeness with an attention to detail that is evident with the crisp and clean tasting notes of Liquorice, Pear & Blackberry. |
Liquorice, pear and blackberry Altitude: 1650 masl, Process: washed |
Selected Mix |
| La Plata, Colombia | The ultimate placebo effect; our decaf was selected for its quality of flavour and more sustainable processing. With 1 in every 5 coffee drinkers globally now choosing decaf it's never an afterthought and always comes out surprisingly on top of the cupping table.
As part of a recent visit to Colombia we teamed up with the women-led cooperative Crecert, representing local producers in the town of La Plata, Huila. Breaking from industry norms (and unnecessary food-miles) the decaf processing occurs in-country before export. Using local sugar cane to create Ethyl Acetate, the coffee is soaked in a E.A solution to remove caffeine. This specialist process is done at origin in Colombia, making this the most sustainable option in terms of transport food-miles. As with all the specialty coffees we source, the cherry is picked and meticulously sorted before depulping and undergoing a classic washed process. |
Dark chocolate, caramel and orange rind Altitude: 1400 - 1800 masl, Process: EA washed |
Decaf |
It all began in January 2017 when the first Trading Post Coffee Roasters opened on Ship Street, Brighton. They revealed an open-view coffee roastery, coffee bar, and eatery, which quickly became a local favourite. Soon followed Kensington Gardens, Brighton, where both locals and visitors to Brighton's iconic North Laine have been enjoying the exceptional coffee experience and delicious brunch menu they offer, and then not long after that, they branched outward to the neighbouring town of Lewes to open another open-view roastery on the cobbled, quaint Cliffe High Street.
Fast forward to 2024, and Trading Post have opened a further seven coffee houses across Sussex — taking them to 10 coffee houses across the South Coast — they've moved their main roasting operations to the outskirts of Brighton in a dedicated roastery where their signature blends, single origin and seasonal blends are roasted fresh every day by their experienced team of coffee roasters..
Trading Post Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| La Esperanza, Colombia | A seasonal coffee from Trujillo, Valle del Cauca, this is a celebration of CGLE’s’s legacy of innovation and varietal excellence. Grown at 1,430–1,760 masl, this coffee combines Pacamara, San Juan, and Geisha varietals, processed using the unique XO natural method; a technique reminiscent of producing a 10-year-old cognac.
Fermented in temperature-controlled tanks for 30 hours and dried in silos for up to 72 hours, this process unlocks deeply expressive flavours, such as green apple, melon, raspberry and toffee. Expect a sweet aroma, crisp aftertaste, and an enveloping body. With a standout cup score of 87, this is a refined and limited release, perfect for hand brew or Moccamaster. |
Green apple, strawberry and raspberry Altitude: 1450 - 1750 masl, Process: natural |
Bloom |
| Black Pearl, Americas | Our Black Pearl is the result of carefully curating 5 unique origins from the Americas, Africa, and Asia. We take pride in the fact that each 100% Arabica origin is roasted separately to bring out the best possible flavour profile in every cup.
We call Black Pearl our signature Brighton Blend for a reason - it's crafted in our home town and roasted to perfection to satisfy even the most discerning coffee connoisseur's palate. |
Caramel, hazelnut and plum Altitude: various masl, Process: various |
PERCENT |
| Andres Trujillo, Colombia | This limited seasonal release comes from Jailer Andrés Trujillo in Planadas, Tolima - a high-altitude region known for its vibrant and expressive coffees. Grown at 1900 masl, this small lot features Castillo, Caturra, and San Bernardo varietals, naturally processed for bold, fruit-forward flavour.
Natural processing is challenging in Colombia’s climate, making Andrés one of the few smallholders mastering this method. His dedication results in a cup that’s complex, juicy, and full of character and reflects his growing focus on smaller, carefully curated batches. Tasting notes include black cherry, blood orange, raspberry, chocolate milkshake, lychee, and winegums. The body is rich and syrupy, with a smooth, lingering finish. It’s a coffee that stands out for its clarity and intensity, with layers of sweetness and fruit that shine through in every sip. Andrés Trujillo, Colombia is a true seasonal highlight for those who love vibrant, fruit-driven coffee. |
Black cherry, lychee and blood orange Altitude: 1900 masl, Process: natural |
Bloom |
GUSTATORY (adjective): curating excellence in taste.