Piedra Azul supports local schools and tree-planting initiatives, revealing delicate pear sweetness and a rich, layered chocolate body.

Piedra Azul

Ywangan offers a blend of nectarine acidity with milk chocolate sweetness. Grown in the mountainous Shan State, Myanmar, the region poses climate challenges for coffee producers. Local communities work collectively to overcome these and produce high-quality specialty coffee.

Ywangan

Our second Sidra harvest from Enrique, featuring melon sweetness and a syrupy texture, is a limited release available for pre-order.

Chelin Honey Sidra

A limited release coffee with a hydro-washed processing that combines tartaric acidity and fruity complexity.

Chelin Geisha

Chelin Pack offers a fresh harvest featuring an intricate floral Geisha and a complex Sidra, limited to 30 packs for pre-order.

Chelin Pack

A standout lot with a storied past from Tarime highlands that impresses with cranberry sweetness & syrupy texture. After a dormant period, the region's coffee scene is being revived, focusing on premium quality.

Tarime

This coffee is cultivated by U San Wan on the family-led farm Khar Taw Hmi, featuring Geisha varietal and natural processing. The producer is known for innovation and quality, winning national awards. Resting for 14 days post-harvest enhances its quality.

Khar Taw Hmi

This is a pairing of the Pink Bourbon varietal from Cesar, processed both naturally and washed to showcase the impact of each method on the flavor profile. The pack contains La Esmeralda (Natural) and La Esmeralda (Washed), each weighing 150g. Limited to 50 packs.

La Esmeralda Pairing

Santa Colomba showcases innovative farming practices emphasizing quality and environmental stewardship, with ripe fruits and a mellow citrus acidity flavor profile. Rest for a minimum of 21 days for best results.

Santa Colomba

The Eldorado is a Catucai varietal from the Alta Mogiana region in Brazil, grown at an altitude of 1100-1200 masl. It undergoes anaerobic natural process involving inoculating yeasts which intensify its natural flavors, revealing a profile of tropical fruit sweetness and a nutty finish.

Eldorado

El Romerillo is managed by the Acosta family, emphasizing coffee quality through onsite sensory evaluations. Offering a Bourbon varietal notable for peach sweetness and grenadine, the coffee is hand-harvested and carefully processed to ensure exceptional results.

El Romerillo

Eliza is a typica mejorado varietal from Finca Eliza, offering melon sweetness with a silky, creamy finish. Pre-orders are available, with a full release on May 10th. Limited to 50 boxes.

Eliza

Now in its sixth generation, the Urrutias Estate offers a coffee with blueberry sweetness and a mousse-like texture. El Ingenio is historically significant, with the original plantation founded by Mr. Juan Urrutia in 1875. Recognized for its heritage and rich flavor, this coffee provides a unique tasting experience.

El Ingenio

An exceptional Geisha from Daterra's Masterpiece collection with a split anaerobic fermentation process, available for pre-order with full release on 14th June. It has a unique and complex flavor profile with notes of orange blossom and lychee.

Palco

The Pascoal family showcases two high-quality, low-caffeine varietals, Aramosa and Laurina, featuring floral notes and berry sweetness. This pre-order release is limited.

Aramosa & Laurina

This set features two unique lots from Daterra, including the Masterpiece range Geisha called Palco, plus a naturally low-caffeine Aramosa & Laurina lot.

Pascoal Set

A Castillo varietal coffee grown by Benjamin Rivera in Colombia, featuring a silky texture and a forest fruit sweetness. It's hand-picked and natural-processed, dried on raised sun beds until the ideal moisture content is achieved.

La Molienda

A fine example of the Ethiopian profile with unique attributes due to an innovative anaerobic natural process resulting in raspberry sweetness and a creamy finish. Cultivated at altitudes between 1900 and 2000 masl by local farmers in the Guji Kercha station in Banko Michicha, Ethiopia.

Michicha

La Lucuma is a washed microlot cultivated by Ismeria Leon in Queromarca, Peru. Grown at 2,250 meters above sea level, it features blackcurrant notes and juicy acidity. This coffee has undergone a 48-hour anaerobic fermentation process before being washed.

La Lucuma

Rwamatamu is a family-owned farm known for its pear sweetness and soft cream finish. It's a limited pre-order coffee with a release date of August 2nd.

Rwamatamu

This pack features two coffees utilizing a hydro-washed process: Chelín from Mexico and Rwamatamu from Rwanda. Pre-order is available with a full release on August 2nd.

Hydro-Washed Pack

This microlot showcases meticulous craftsmanship with a prolonged fermentation process resulting in apricot acidity and caramel sweetness.

La Antartida

A family micro-mill established for quality control at Los Tonos, offering a coffee with rich mandarin acidity and a dark chocolate finish.

Los Tonos

A pairing of rich, fruity coffees from Costa Rica and Thailand. Pre-order available with full release on December 6th.

Winter Pack

A lot from Daterra's classic range, complex and layered, by the Pascoal family. Showcases environmental and economic sustainability. This natural process coffee is produced with a focus on innovation and excellence.

Daterra

A standout Sidra varietal from a young and passionate producer, Jhoan Vergara. Jammy texture with notes of blackberries and delicate florals. Grown on Las Flores, a 16-hectare farm focusing on specialty coffee.

Las Flores

El Diviso is the masterful processing from Wilder Lazo in the San Adolfo mountains, offering a complex cup with unique sweetness.

El Diviso

Our first Kenyan offering from Nyeri with a balanced profile, deep blackcurrant sweetness, and velvety texture. Rest for a minimum of 14 days before brewing.

Ndaro-ini

Produced by selected farms in the Popayan region. Decaffeinated using a natural by-product of sugar cane and water - EA, preserving the sweetness and original flavors. Profits from the process stay within Colombia.

Popayan Reserve, Colombia (Decaf)

A Pink Bourbon with a unique anaerobic washed process by Freddy Correa featuring red berries & bright juicy acidity. Recommended to be rested in its bag for at least 14 days before brewing.

La Primavera

This Java varietal from Mariano demonstrates careful cultivation and processing, resulting in stone fruit notes with a sweetness reminiscent of white chocolate. Rested for a minimum of 14 days before brewing.

Los Nubarrones

This lot was cultivated by Gerardo and Jennifer Arias on Finca Casa de Piedra. The Venecia varietal crop ripens slowly and is rich in taste due to high brix content. It is processed naturally, ensuring pronounced lime acidity and smooth texture.

Casa de Piedra

Two contrasting coffee lots as a pack. Originally priced at £29, now available with a 7.5% discount. The pack includes El Sol from Guatemala and Fuyan from China.

Comparative Pack

A discounted pack featuring three of our most fruit forward lots, including Casa de Piedra from Costa Rica, Fuyan from China, and El Sol from Guatemala.

Fruit Pack

This coffee features a bright, balanced flavor profile with notes of raspberries and cream, originating from a family-owned farm in Rwanda.

Rwamatamu Natural

Lot 20 showcases complexity with a bright cup profile, influenced by the anaerobic natural process.

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