Premium

Specialty

Coffee beans,

This Grade 4 Sidama is sourced through Hambella Flavor, which supports farmers by paying premiums for quality. Grown at high altitudes and naturally processed, the cherries are hand-picked, sorted, and sun-dried on raised beds, developing sweetness and complexity. In the cup, expect silky vanilla and malt, layered with dark chocolate richness and lifted by a bright touch of citrus fruit. Vibrant yet balanced, this coffee captures both the highlands’ brilliance and the care of the farmers behind it.

Altitude: 1900-2000 m.a.s.l.
Variety: Heirloom
Process: Natural

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

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

From the Mantiqueira de Minas region—famous for its high altitudes, steep slopes, and award-winning coffees—comes our Brazilian staple, produced by members of the Cocarive cooperative. The terrain demands patience and precision, and that care shines through in every cup. Expect a smooth, balanced profile with layers of sweetness, gentle nuttiness, and a lingering cocoa-like finish. Comforting yet vibrant, it’s a coffee that delivers both an easy morning lift and the depth to be savoured throughout the day.

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

Papua New Guinea’s Eastern Highlands is a region celebrated as the nation’s premier coffee-growing area—where fertile soils and diverse microclimates nurture beans of remarkable character.
Coffee has deep roots here, first planted in the highlands centuries ago, and today it remains both a livelihood and a tradition. Our Papua New Guinea is a coffee that often shows bright spicy tones, and a smooth, lingering sweetness—a vibrant expression of Papua New Guinea’s unique terroir.

Altitude: 1600-1950 m.a.s.l.
Varieties: Red bourbon, Typica
Process: Washed

This coffee is produced by a farming community in Jaltenango, Chiapas, who united in 2011 after the coffee rust crisis to create Finca el Flamingo. Grown organically at high altitudes, the cherries are hand-harvested between January and April, then washed and sun-dried near the farms before being milled in Comitán and shipped from Veracruz.
The result is a cup that reflects both care and terroir: bright and clean with gentle sweetness, soft fruit notes, and a smooth, lingering finish—an authentic taste of Chiapas’ highland spirit.

Certification: Organic
Altitude: 400 – 1600 m.a.s.l
Varieties: Arabica
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

This coffee is the result of meticulous, hands-on processing. After harvest, cherries are pulped, fermented, and fully washed, then sorted with precision in long channels. Hand selection and slow sun-drying—supported by wooden crates, solar tunnels, and guardiolas—preserve purity and consistency.
The result is a cup that’s clean, balanced, and expressive, showcasing both time-honored tradition and thoughtful innovation at every stage.

Altitude: 1000 - 1350 m.a.s.l
Variety: Arabica Blend
Process: Washed
Certification: Organic

This blend unites the deep, rooted character of Peru with the refined nuances of Bolivia, offering a cup that tells the story of Latin America’s rich coffee heritage. Expect juicy notes of plum and orange, layered with almond and plum, and finished with a gentle touch of red apple.
A carefully crafted fusion, it celebrates not just two origins, but the harmonious depth and brightness they create together.

Altitude: 1100-1900 m.a.s.l.
Variety: Caturra, Criola, Tipica
Process: Washed
Certification: Organic

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

With over 300 years of coffee tradition, Indonesia is home to some of the world’s most distinctive origins. From North Sumatra’s highlands comes Lintong, crafted through the island’s unique giling basah process, where beans are partially wet-hulled before drying under the sun. The result is a cup that’s as exotic as its origin: a buttery body with lively acidity, unfolding in layers of cassis, rhubarb, and herbal notes.

Altitude: 1.000-1.600 m.a.s.l
Varieties: Typica, Catimor, S795, Ateng
Process: Wet - Hulled

Pamwamba Estate in Malawi cultivates coffee with precision and care. Hand-harvested between May and September, the cherries are pulped at the estate’s wet mill, sun-dried, and carefully graded near Limbe, ensuring full traceability from field to bag.
The result is a clean, distinctive cup that reflects Malawi’s unique terroir—often showing bright citrus, gentle florals, and a smooth sweetness that lingers on the palate.

Altitude: 1050-1150 m.a.s.l.
Variety: SL28, Catimor 129
Process: Washed

Grown in the Peruvian highlands by the Sol&Café cooperative, this coffee is hand-harvested between August and November and fully washed with care. The altitude lends a gentle brightness and creamy body, carrying flavours of sweet cacao and nuts in a beautifully balanced cup. Sol & Café is a delicate yet characterful coffee, offering both everyday comfort and a glimpse of Peru’s highland terroir.

Altitude: 1200–2000 m.a.s.l
Variety: Caturra, Typica
Process: Washed
Certification: Organic

On the southwestern Caribbean coast, Barahona is celebrated as the Dominican Republic’s premier coffee region. With 4–5 bloomings each season, pickers return to the same trees again and again, selecting only the ripest cherries.
The result is a cup that’s balanced and vibrant, often showing gentle milky chocolate finisg, and a smooth, nutty undertone—a true taste of the Caribbean highlands.

Altitude: 600-1100 m.a.s.l.
Variety: Typica, Caturra
Process: Washed

India’s coffee story began in the 1600s, when the mystic Baba Budan planted “Mocha” seeds in the hills that now bear his name. Nestled in the Western Ghats, a global biodiversity hotspot, this region remains at the heart of India’s coffee tradition.
The result is a cup that often carries sweet and fruity aromatics, rich body, and gentle acidity—a reflection of both India’s terroir and centuries of cultivation.

Altitude: 1000-1400 m.a.s.l.
Variety: Bourbon
Process: Washed

A union of Brazil’s smooth elegance and Uganda’s bold depth, this blend is crafted to awaken the senses. Expect velvety chocolate and soft caramel, lifted by nutty undertones.
Balanced and expressive, it delivers a harmonious taste profile that celebrates the traditions and character of two distinct coffee landscapes.

Altitude: 750-1200 m.a.s.l.
Variety: Catuai, Mundo Novo, Bourbon
Process: Natural

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

For over a century, the Alvarez family has cultivated coffee in El Salvador, with the fourth generation now guiding El Borbollón.
After pulping and natural fermentation, the beans are washed and dried slowly on clay patios or raised beds, before resting in wooden silos to develop balance and depth. Finally, they are hulled, cleaned, and prepared for export—a process that reflects both heritage and a commitment to sustainable excellence.
The result is a coffee that captures El Salvador’s elegance in the cup—clean, nuanced, and crafted with care across generations.

Altitude: 500–1500 m.a.s.l
Variety: Bourbon, Pacas, Pacamara, Cuzcatleco, Caturra
Process: Washed

This coffee carries a story of empowerment and progress, grown by women producers in Bolivia’s Unión ProAgro cooperative as part of the Café Femenino Program. By taking ownership of their production, these women have transformed both their communities and the coffees they create.
In the cup, expect a refined, balanced profile with a gentle sweetness, layered with crisp apple, bright citrus, and a touch of muscovado sugar.

Altitude: 1100-1750 m.a.s.l.
Variety: Caturra, Criolla
Process: Washed
Certification: Cafe Femenino, Fairtrade, Organic

Beyond cultivation, Jersey Estate provides strong support for its workers and partners with local farmers, sharing resources to raise productivity and livelihoods.
With a focus on sustainability, Jersey is investing in solar-powered irrigation and a vast water reservoir, ensuring both resilience and quality for generations to come. The result is a coffee that reflects not only Zimbabwe’s unique terroir, but also the estate’s commitment to people and planet, characterized by a bright and nutty flavour profile.

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

At Clarke Farm in Katambale, Dr. Ian Clarke champions Arabica cultivation in the Rwenzori foothills, where farmers are trained and rewarded with premiums for high-quality cherries.
Innovation and stewardship go hand in hand—through reforestation projects and agricultural experiments, the farm helps shape a more resilient future for Ugandan coffee. This coffee is a bright and pleasant flavour melange of fruity and floral, with hints of mango, passion fruit and peach.

Altitude: 1600 - 2500 m.a.s.l.
Variety: Coffea Arabica
Process: Natural

Founded in 2009 by 350 smallholders, the Muungano Cooperative—meaning “togetherness” in Swahili—now brings together over 4,300 farmers along the fertile slopes of Lake Kivu.
Beyond the cup, Fairtrade premiums fund schools, clinics, bridges, and even a hydroelectric plant, while their solar-powered dry mill in Goma reflects a deep commitment to sustainability and progress.
The result is a sweet, fruity profile coffee that embodies both rich flavour and resilience, carrying the story of a community building a brighter future through coffee.

Altitude: 1300-2000 m.a.s.l
Variety: Bourbon
Process: Washed

South of Mount Kenya, smallholder farmers cultivate coffee on the high plateaus of Nyeri, Kirinyaga, and Kiambu, with most tending just a few hundred trees. Their harvests are delivered to local cooperatives, where Kenya’s renowned double-washing method brings out clarity and refinement.
The result is a coffee that embodies Kenya’s global reputation: bright, lively acidity, layered sweet and fruity complexity, and exceptional cup quality—a vivid expression of the country’s celebrated terroir.

Altitude: 1700-2200 m.a.s.l
Variety: Arabica
Process: Washed