SPECIALTY COFFEEBREWER TASTER BOX

Grown organically in the highlands of Marcala by COMSA’s partner producers, Café Ceiba reflects the region’s fertile volcanic soils and sustainable, chemical-free practices. The cup opens with a fresh, green brightness, softening into brown sugar sweetness. Notes of cocoa and toasted almond add comforting depth, while a touch of fruit liveliness carries through the finish. Balanced yet vibrant, this is more than flavour—it’s a taste of Marcala’s land and the growers who care for it.

Altitude: 1200 - 1700 m.a.s.l
Variety: Ihcafe 90, Icatu, Red catuai
Process: Washed
Certifications: Organic

Once the largest producer of washed coffees, Colombia has continually reinvented its coffee tradition, planting resilient varieties like Colombia and Castillo after rust outbreaks in 2009 to safeguard both quality and livelihoods. Each cherry is hand-picked, sorted, fermented, and carefully dried, ensuring consistency and clarity in the cup. The Excelso grade, with beans sized 15–16, balances approachability and refinement In the cup, expect a bright, lively profile—often with citrus hint, and chocolatey sweetness—the hallmarks of Colombian coffee that make it both comforting and distinctly vibrant.

Altitude: 1100+ m.a.s.l.
Variety: Coffea Arabica, Castillo, Caturra, Colombia, Typica
Process: Washed

Grown by smallholder farmers of FEDECOCAGUA, a cooperative that empowers its largely indigenous members with training and fair access to international markets, this coffee is both a livelihood and a tradition—nurtured on diverse family farms and processed with great care. This Guatemalan coffee reveals a gentle brightness and smooth sweetness, with layers that suggest caramel, roasted nuts, and soft cocoa, balanced by a clean, easy finish. It’s a coffee that feels welcoming and comforting, yet quietly complex—perfect for everyday drinking, but never ordinary.

Altitude: 900 - 1100 m.a.s.l
Variety: Bourbon, Catuai, Caturra, Pache, Typica
Process: Washed

Innovation is at the heart of Kinini: from natural processing and organic fertiliser made from cherry waste to satellite monitoring that detects disease early, every step protects both quality and sustainability.
The result is a clean, vibrant cup, often with bright fruit lift, and a refined sweetness—a true expression of Rwanda’s highland terroir and the care of its growers.

Altitude: 2000+ m.a.s.l.
Variety: Bourbon, BM139, BM71, Jackson
Process: Washed

Mbili Twiga (“two giraffes”) unites coffees from Tanzania’s Kilimanjaro and Arusha regions, where fertile volcanic soils and high elevations give rise to distinctive character. Rooted in tradition, the blend brings together two iconic varieties, Bourbon—introduced by French missionaries—and Kent, originally from India..
In the cup, expect a bright, lively profile with citrus sparkle, ripe fruit sweetness, and a deep, structured body—a true reflection of Tanzania’s heritage and terroir.

Altitude: 1400 - 1800 m.a.s.l
Varieties: Bourbon (N39), Kent
Process: Washed

From the heart of Costa Rica’s Tarrazú region, Hermosa is produced by Coope Dota, a pioneering cooperative founded in 1960 that now brings together nearly 1,100 growers. Renowned as the world’s first carbon-neutral coffee processor, Coope Dota pairs innovation with care—transforming honey-water waste into fertiliser, reducing pollution, and improving yields sustainably. The result is a coffee that reflects both excellence in the cup and responsibility in the community—a true taste of Tarrazú’s heritage and forward-looking spirit.

Altitude: 1500-2060 m.a.s.l
Variety: Red Catuai, Yellow Catuai, Red Caturra, Yellow Caturra
Process: Washed