Our El Salvador coffee boasts a complex and nuanced flavour profile, with a balance of fruity, nutty, and sweet notes, complemented by medium acidity and body. Finca San Antonio, located in the Apaneca Illmatepec coffee-growing region, has a 150-year history dedicated to growing coffee and providing forest conservation and habitat for indigenous animals and plants. The coffee cherries are hand-picked and wet-mill-processed on-site with care, ensuring excellent quality.

Acidity: Medium

Altitude: 1700 m.a.s.l.
Varieties: Pacas, Caturra, Sarchimor
Process: Washed

Our Kivu Bonobo coffee boasts a well-balanced and complex flavour profile, with a crisp and citrusy acidity complementing the fruity and sweet notes. Its moderate sweetness enhances the fruitiness, while being cultivated without pesticides or chemical fertilizers. Manually harvested and processed with care by small producers, this exceptional coffee originates from the North Kivu region in the Virunga National Park on Lake Kivu, making it a "grand cru" for coffee lovers.

Acidity: Medium

Altitude: 1500-2000 m.a.s.l.
Variety: Pure Arabica
Process: Washed
Certification: Organic

Our Mexican coffee offers a well-balanced and flavorful profile, with nutty, chocolatey, and spicy notes, complemented by medium acidity and body. This organically grown coffee is produced by a community of farmers from Jaltenango, Chiapas, who joined together in 2011 to survive the coffee rust disaster financially. They have since invested in renewing their farms and sharing experiences, resulting in high-quality SHG (Strictly High Grown) grade coffee grown between 1200 and 1500m above sea level.

Acidity: Medium

Altitude: 1200-1500 m.a.s.l.
Varieties: Sarchimore, Caturra, Bourbon, Geisha, Oro Azteca
Process: Washed

Our Mount Rwenzori coffee from Uganda is a unique and complex coffee with a distinctive fruity character that sets it apart from other coffees. It is a coffee of a bright and citric acidity reminiscent of orange or lemon, with a slight wine-like character. The coffee is grown on protected soils, in the heart of an advantageous microclimate, and under the natural shade of banana trees in the historically known Mountain of the Moon.

Acidity: High

Altitude: 1500-1800 m.a.s.l.
Varieties: SL 28, SL 14
Process: Natural

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

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 Myanmar coffee is a medium to full-bodied coffee with a smooth and creamy mouthfeel, offering a complex and balanced flavour profile with notes of caramel and chocolate. Produced by Shwe Ywar Ngan, this coffee is among Myanmar’s finest Arabica. The hundreds of small plot farmers, tending to the same land as their ancestors, produce coffee as organically as possible, with pesticides forbidden in this township.

Acidity: High

Altitude: 1300-1660 m.a.s.l.
Variety: Catuai
Process: Washed, Honey

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: Anaerobic fermentation

Our Papua New Guinean coffee from the Chuave district offers a complex and fruity flavour profile, with notes of tropical fruit such as papaya, as well as floral and citrus notes. Grown mainly by smallholders in ‘gardens’ consisting of small plots of land, coffee varietals were introduced to the country by African and Australian research stations in the 1950s. One such mysterious varietal is the Arusha, with almost no information known about its origins.

Acidity: High

Altitude: 1500 - 1800 m.a.s.l.
Varieties: Typica, Arusha, Bourbon
Process: Washed

Our Bolivia Caranavi tells a powerful story of empowerment and social progress, as women in the region took ownership of their coffee production through the Café Femenino Program. This exceptional coffee offers a refined and well-balanced flavour profile, with pleasant sweetness and delicate notes of milk chocolate, green apple, and honey.

Acidity: High

Altitude: 1100 - 1750 m.a.s.l
Varieties: Caturra, La Criolla
Process: Washed
Certifications: Cafe Femenino, Fairtrade, Organic

Our Araku coffee is full-bodied, with a creamy and smooth mouthfeel, offering a sweet and fruity flavour profile with notes of dark chocolate, raspberries, and a hint of vanilla. The Araku region in India, formerly known as a low-standard coffee production wasteland, has transformed into a recognizable global specialty coffee production hub. Small farmers in the region have received technical support and training, ultimately resulting in a state-of-the-art Coffee Processing Unit fully equipped with modern coffee pulpers.

Acidity: Low to Medium

Altitude: 1950 - 1300 m.a.s.l.
Varieties: Sln5, sln795, Sln9
Process: Natural
Certifications: Fairtrade, Organic

Our coffee from the Rancho Arriba Finca in the Dominican Republic is a prime example of the country's exceptional coffee production. It's likely to be mild and smooth, with a gentle acidity and a sweet, clean, and crisp cup. Managed by Hector Jimanez, the head of the Dominical Coffee Institute, this historic farm grows coffee naturally in the shade of pine, Inga, Guava, and Macadamia trees, maturing slowly and progressively before being hand-harvested.

Acidity: Medium

Altitude: 800-1200 m.a.s.l.
Variety: Pure Arabica
Process: Washed

Our Burundi coffee comes from Salum, the only independent coffee producer in the country. Washed and dried in the main Shembati station, this well-balanced coffee offers a complex and nuanced flavour profile, with subtle fruity notes, balanced sweetness, and acidity, taking you on a journey around the unique characteristics of African coffee.

Acidity: High

Altitude: 1700 m.a.s.l.
Variety: Red Bourbon
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