7 Freshly Ground Specialty Coffees From Around The World
Ascarive, Minas Gerais,
Carmo de Minas
Milk chocolate,
nutty, orange
This coffee is The Brew Company staple - with varieties developed specifically for Brazilian terrain. We have been working with the Ascarive cooperative for many years. And it’s for a reason, as this Brazilian coffee each year surprises us with its strong and full-bodied cup, remaining one of our customer's most favourite origins.
Acidity: Low
Altitude: 900-1500 m.a.s.l.
Varieties: Bourbon, Mundo Novo, Acaia, IAC, Catuai
Process: Natural
Certification: Fairtrade
Copán, Cocafcal
Milk chocolate, elderflower, peach, honey
Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. This Honduran coffee is crisp and well-rounded, with a hint of acidity and lingering sweetness, loved by coffee drinkers of all levels of coffee expertise. Situated in Honduras, the cooperative prioritizes improving the lives of their workers and the local community, offering free healthcare, university education, and more.
Acidity: Medium
Altitude: 1450-1600 m.a.s.l
Variety: Catuai, Caturra, Icatu, Obata, Parainema
Process: Washed, Honey, Anaerobic Honey
Certifications: Fairtrade, Organic
Andes, Racafe
Apple, caramelised,
chocolate, lemon,
orange, sweet
Colombia, with its diverse geography and culture, is a renowned coffee producer, recovering from a 2009 rust outbreak by developing resistant varietals like Caturra and Castillo. Coffee cherries undergo meticulous processing, including sorting, fermentation, and drying. Final grading occurs at dry mills before export, with beans sized 15-16 graded as Excelso.
Acidity: Medium-High
Altitude: 1100+ m.a.s.l.
Variety: Castillo, Caturra, Colombia, Typica
Process: Washed
Fedecocagua
Cherry, chocolate,
sweet
From the vibrant hills of Huehuetenango, Guatemala, where the echoes of Mayan ancestry resound, this coffee thrives in diverse microclimates. Cultivated by the vast community of Fedecocagua's 20,000 members, it offers a distinctive regional character. Handpicked and meticulously cupped by experts, it's a testament to tradition, unity, and unparalleled quality.
Acidity: Medium
Altitude: 1000+ m.a.s.l
Variety: Caturra, Pacas, Pache, Various
Process: Washed
Certifications: Fairtrade, Organic
Ngoma District, Eastern Province Sake Farm
Berry, milk chocolate
Sake farm sources his coffee from sake coffee plantations with 2200 coffee farmers in Ngoma District and in total 73400 coffee trees. The Cherries reach the sake coffee washing station by bicycles, by cars or on head. They work with associations named Twuzuzanye and Berwa Mubyeyi and women groups in the coffee sector since 1999.
Acidity: Medium
Altitude: 1450-2000 m.a.s.l.
Varieties: Bourbon, Arabica
Process: Washed
Ihombe, Mbeya; Lunji Estates
Dark chocolate, berry, pineapple
Born from a cupping among friends in Ihombe village, the Mwankumbi cooperative has flourished since 2016, growing from 44 to 161 dedicated smallholder farmers. Members skillfully home-process their fully washed beans, which are then quality-assessed at collection stations. From humble beginnings of 15t parchment coffee, they celebrated a yield of 94t in 2021, orchestrating every step from mill processing to sale with communal spirit and care.
Acidity: High
Altitude: 1550-1700 m.a.s.l
Varieties: SL28, N39, Kent, Blue Mountain Typica
Process: Fully Washed
Coope Tarrazu R.L.
Caramelised, Cherry, Chocolate, Grape, Orange
Coope Tarrazu, formed in 1960, champions over 5,000 growers from the Tarrazu region, many of whom cultivate on smaller plots. With an emphasis on sustainable practices and innovation, they've unveiled "La Pastora" coffee: a high-acidity, medium-bodied brew boasting impeccable aroma, epitomizing the Tarrazu signature. Efficient processing minimizes water use, underscoring their commitment to the environment and transparency.
Acidity: Medium
Altitude: 1250 m.a.s.l.
Varieties: Caturra, Catuai
Process: Washed
