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Coffee beans,

Our Brazil Ascarive Catuai Natural is a delicious coffee that highlights the best of Brazilian coffee. With a sweet, nutty finish, it's perfect for a morning boost. As a staple at The Brew Company, our customers have loved this coffee for years and continue to be impressed by its strong, full-bodied cup.

Acidity: Low

Altitude: 900-1500 m.a.s.l.
Varieties: Bourbon, Mundo Novo, Acaia, IAC, Catuai
Process: Natural
Certification: Fairtrade

Our Colombia Tolima offers a clean and refreshing taste with a subtle hint of chocolate in the aftertaste. The region's high altitude and volcanic soil contribute to the bright acidity and complex flavour profile. The farmers in Tolima adhere to strict guidelines for producing "Excelso beans", ensuring the quality of each bean.

Acidity: High

Altitude: 1100+ m.a.s.l
Variety: Pure Arabica
Process: Washed
Certifications: Fairtrade, Organic

Guatemalan coffee is known for its balanced flavour profile and bright acidity, with fruity and caramel notes typical of the Caturra variety. The FEDECOCAGUA cooperative, established in 1969, is the leading exporter of coffee from Guatemala and offers certified main grades and micro lot specialties. The region's unique terroir contributes to the coffee's chocolatey finish.

Acidity: Medium

Altitude: 1400 m.a.s.l
Variety: Caturra
Process: Washed
Certifications: Fairtrade, Organic, Rainforest Alliance

The Rwanda Bourbon Washed coffee from Mbizi Washing Station offers a complex and balanced flavour profile that showcases the unique terroir and processing methods of Rwanda. The Women Coffee Extension initiative empowers female farmers, many of whom are widows or orphans of the 1994 genocide, providing new economic opportunities through training on the coffee value chain.

Acidity: High

Altitude: 1500-1800 m.a.s.l.
Variety: Red Bourbon
Process: Washed Organic
Certification: Organic

Our Costa Rican Tarrazu coffee is a smooth and medium-bodied coffee with a bright acidity and a balanced and sweet flavour profile, perfect for pairing with a wide variety of dishes. The Tarrazu region is the biggest innovation-driven coffee region in Costa Rica, producing Strictly Hard Bean quality coffee. The coffee is processed through the honey method, retaining 70% of the mucilage on the bean before further processing, ensuring its distinctive sweetness.

Acidity: High


Altitude: 1500-1800 m.a.s.l.
Varieties: Caturra, Catuai, Obata
Process: Honey

Our Tanzania coffee is complex and citrussy, with a medium body and crisp acidity. The cooperative was formed after neighboring farmers tasted the original Mwankumbi and recognized the challenges they were facing. The cooperative has since become a significant source of income and a strong community hub for the smallholder farmers of Ihombe, inspiring and encouraging others in the region to join forces and create similar cooperatives.

Acidity: Low

Altitude: 1550-1700 m.a.s.l
Varieties: SL28, N39, Kent, Blue Mountain Typica
Process: Washed

In the historic Baba Budangiri hills of Karnataka, legend tells of Baba Budan, who 400 years ago smuggled seven mocha coffee beans from Yemen and planted them, marking the genesis of India's coffee industry. Today, Hoysala Farm, established in 1889 and managed by the 4th generation, honors this legacy. With eco-friendly practices, they cultivate a rich blend of Arabica and Robusta under a biodiverse canopy, producing distinct Natural, Fully Washed, and Honey coffees.

Acidity: High
Altitude: 1000 - 1500 m.a.s.l.
Varieties: S795, SL9, Cauvery
Process: Washed

Our Ethiopian Sidamo coffee offers a bright acidity and fruity and floral notes, harmonized by subtle hints of chocolate and caramel. It is grown by the Oromia Coffee Farmers Cooperative Union in the Sidamo region of Ethiopia. As a pioneer of the Fairtrade Climate Standard, the cooperative empowers 20,000 coffee farmers to build resilience to climate change and improve their living conditions. The coffee is grown alongside Ethiopian bananas, which help retain soil moisture and provide additional sustenance to the community.

Acidity: High

Altitude: 1600 - 1900 m.a.s.l
Variety: Heirloom
Process: Washed

Our coffee from the family-run Kachipapa Coffee Farm offers a bright and balanced flavour profile, with notes of citrus and a hint of chocolate. One of the main responsibilities of the farm is to improve the quality of life for the staff and the local community, by installing new clean water piping systems and providing the community with clean water. They are also responsible for funding the local school for teacher employment, as well as providing medical assistance and malaria prevention to the local communities.

Acidity: High

Altitude: 1450 m.a.s.l.
Varieties: SL28, Catimor, Costa Rica
Process: Washed, pulped natural

From the esteemed "Jersey Estate" in Zimbabwe, nestled beside Mount Selinda, this coffee tells a story that began in 1955. Prioritizing sustainability, the estate boasts a vast solar energy system, innovative water projects, and deep ties with the local community. Rich in sandy Clay-Loam soil and kissed by seasonal mists, each bean captures the dedication and spirit of Jersey Estate's harmonious ecosystem.


Altitude: 3000-3300 m.a.s.l.
Varieties: Cofea Arabica
Process: Washed

Our Las Terrazas del Pisque coffee from independent producer Arnaud Causse, is a high-quality coffee with a unique and complex flavour profile, which is created from anaerobic fermentation, leaning in the acquired taste profile. The coffee thrives in an arid desert area of Ecuador, where the plants have acclimatized beautifully. Arnaud uses organic lavender, and rosemary essential oils, which he produces himself, to treat his coffee trees and does not use any pesticides or chemical fertilizers.

Acidity: High

Altitude: 1700-2100 m.a.s.l.
Varieties: Red Bourbon
Process: Honey

Emerging from Mzuzu City's smallholder projects of the 1980s, the Mzuzu Coffee Planters Cooperative Union, rebranded in 2007, sources its unique Geisha AA/AB coffee from Viphya North—a region characterized by altitudes of 1200m-1800m. Nestled 80km from Mzuzu City, Viphya's fertile highlands, framed by the Lizunkhumi River, produce coffee reflecting the rich terroir of Northern Malawi.

Acidity: Medium

Altitude: 1200-1500 m.a.s.l.
Varieties: Geisha
Process: Fully Washed, Sun-Dried

Our Nueva Segovia coffee boasts a well-rounded flavour profile, with a pleasant sweetness and balance, lingering aftertaste, and a subtle hint of earthiness. This exceptional coffee originates from the mountainous region located in the north of Nicaragua, known for its verdant coffee plantations, dense forests, and stunning natural features such as waterfalls and hot springs. Coffees from this region have consistently dominated Cup of Excellence competitions, with the top 5 winning coffees in 2018 being produced in Nueva Segovia.

Acidity: High

Altitude: 1300-1700 m.a.s.l.
Variety: Pure Arabica
Process: Washed

Our Indonesian coffee, produced by Koperasi Surya Abada Kayumas, is rich and full-bodied, offering a unique and complex flavour with earthy and spicy notes of dark chocolate, clove, and a fruity lime finish. The well-organized co-op benefits over 180 members with an average of 2 hectares of land each, pooling their resources to provide training in pest management and improving coffee quality and productivity.

Acidity: Low

Altitude: 1000 - 1600 m.a.s.l.
Varieties: sln795, USDA 762
Process: Wet - Hulled
Certification: Fairtrade

The CEPRO Yanesha Coffee Cooperative (CAC CEPRO Yanesha) was founded on 30th January 2016, after having worked as a second degree association for more than 5 years. Its 150 members come from 7 native Yanesha-villages from the Oxapampa province in the Central Jungle of Peru. The cooperative has 141 coffee partners, being 98 male members and 43 women partners.

Acidity: High
Altitude: 1450-1850 m.a.s.l.
Varieties: Caturra, Catuai, Typica, Bourbon, Geisha, Catimor
Process: Washed
Certifications: Fairtrade, Organic