Sítio Boa Vista is the farm of Celso and Getrudes overlooking the city of Caconde; known for high-quality lots. They use mostly organic products and harvests are done mostly by the family itself.

BRAZIL Sitio Boa Vista Red Catuai – Espresso

The team at Finca El Majahual consistently improves on quality, innovation, and social leadership. The Red Bourbon lot provides a classic espresso cup with tartness and nutty sweetness, featuring flavors of hazelnut nougat, white grape, and red apple.

EL SALVADOR Finca Majahual - Red Bourbon Natural  – Espresso

The Juliet Estate is famed for its small but high-quality coffee production. In collaboration with the owners, quality improvements led to an exclusive SL34 varietal. The coffee is fully washed and dried on raised beds, reflecting a sweet and balanced acidity. New investments continue to enhance farming practices.

KENYA Juliet AB – Espresso

Sítio Canaã's Sumatra variety is the oldest on the farm and stands out with its distinct flavor profile, meticulously cared for by João and his family. Supported by FAF Agronomist, the Sumatra lot is rigorously monitored, combining tradition and innovation in each cup.

BRAZIL Sitio Canaã Sumatra – Espresso

Sourced from Incahuasi Valley's unique micro-climates, this coffee benefits from traditional and sustainable farming practices. Harvested late in the season, it ensures superior bean quality.

PERU- Incahuasi Cooperative, Twin Sector Reserve – Espresso

Five Elephant Monthly Coffee Subscription bags are sold as 250g. Sold as whole beans only. Freshly roasted and dispatched in the last week of each month.

Monthly Coffee Subscription

A reliable and easy-to-brew espresso, suited for anyone including novices. It’s a 50/50 blend from Finca El Majahual (El Salvador) and Mogiana Mirim (Brazil), offering tartness and a gentle nutty sweetness.

House Blend – Espresso Coffee

Our cold brew features seasonal coffees as a refreshing cold beverage for summer. Consumable undiluted or on ice, with a built-in tap for easy serving.

Cold Brew

This Colombian Decaf Omni-Roast coffee is decaffeinated using Ethyl Acetate, a natural solvent from fermented sugar. It offers a rich sweetness and notes of chocolate chip cookie, roasted hazelnut, and juicy sweet cherry.

COLOMBIA Decaf – Omni Roast – Espresso &amp; – Filter

Finca LCF TEST

Rare and exceptional nano-lots coffee, meticulously monitored from seedling to harvest for unique varietals and experimental cup profiles.

COLOMBIA Las Margaritas - Premium Filter Coffee

Kibukwo FCS, with about 512 members, contributes to the Growing Women in Coffee project, promoting economic independence and self-confidence among women.

KENYA Nandi Hills – Espresso

This coffee produces notes of matured banana, rich hazelnuts, and luxurious dark chocolate for a perfectly balanced flavor. Ideal for classic espresso and sublime with milk-based drinks. Fernando Heringer is known as 'the rockstar farmer' and has partnered with FAFCoffees to enhance coffee quality through better cherry picking and processing methods.

BRAZIL Fernando Heringer Catucai – Espresso

Offers velvety notes of cream, honeydew, and pineapple. The diligent work of Eby Arecely Samayoa and Antonio in Fraijanes region results in a traditional, forward-thinking coffee.

GUATEMALA La Nueva Montaña – Espresso

High altitude, volcanic soil, and Lake Kivu's wind flow create ideal conditions. Focuses on quality and experimental processes for specialty coffee production.

RWANDA Cyesha Natural – Espresso

Between the high mountains of the Colombian Massif in the region of Cauca sits the Berry Morera Specialty Coffee Farm. Protected from the humid winds with stable climate, the night temperature drop allows sugar accumulation, creating a cup with bright, fruity acidity and sweetness.

COLOMBIA Berry Morera – Filter

Colombian decaf offering rich sweetness and flavors of choc chip cookie, roasted hazelnut, and juicy sweet cherry. Processed using high-quality water and Ethyl Acetate, a natural solvent derived from fermented sugar, ensuring a delicious and chemical-free cup that can be enjoyed any time.

COLOMBIA Decaf – Omni Roast – Espresso & – Filter

Este café es producido por la familia Daye Bensa en la finca Gatta, ubicada entre 2120 a 2210 metros de altitud. Tras seleccionar las cerezas rojas y despulparlas, las cerezas se secan sobre camas elevadas conservando parte del mucílago.

Gatta Honey

Cultivated by Javier Rubio at El Libano farm with strict ripeness criteria, handpicked and sorted to remove defects. Cherries undergo 30 hours of underwater fermentation before pulping, washing, and manual drying. This 100% Caturra micro-lot originates from Minas Gerais, Brazil, as a natural mutation of the Red Bourbon.

El Líbano

Second year working with coffee from the Chelbesa washing station. The producers of Worka Chelbesa provide coffee cherries to the SNAP-owned washing station near Yirgacheffe. Coffee is of certified organic production and handpicked. The Dega and Wolisho varieties ferment in ceramic tanks with water for 72h, enhancing the cup's clarity.

Chelbesa

El Yirgacheffe Banko Gotiti, un café de Etiopía, proviene de explotaciones familiares aglutinadas en la cooperativa Banko Gotiti, con la mejor selección de cerezas del país, secadas óptimamente en camas elevadas y trasladadas a Addis Abeba para exportarse.

Banko Gotiti

Este microlote 100% Castillo, cultivado por Jairo Arcila en la finca Santa Mónica, se expuso a 24h de fermentación aeróbica seca, luego se colocó en sacos durante 50 horas a una temperatura inferior a 22 oC y después se colocó en camas elevadas hasta alcanzar 11% de humedad.

Jairo Arcila

Este café es cultivado en la Meseta de Popayán, sometido a un proceso de descafeinado con caña de azúcar y agua para realzar su dulzor. Los granos son limpiados con vapor, sumergidos en agua de manantial, y expuestos al acetato de etilo por 8 horas para eliminar la cafeína.

Popayan Descafeinado

Produced by 248 farmers with small farms around the Ruli washing station. The founders, many of whom are widows from the 1994 genocide, support each other with agricultural and financial advice.

Ruli

Este café es producido por pequeños caficultores de Tablón de Gómez, un municipio conocido por su topografía montañosa y clima frío que facilita una lenta maduración de la cereza, resultando en un café dulce. La frecuencia de las lluvias en la región alarga el proceso de secado a 20-25 días.

Tablón De Gómez

Este microlote es el resultado de un programa llamado “El Indio”, que entrena a pequeños agricultores de Planadas en cultivo, cosecha, molienda y procesamiento. Se utiliza un proceso natural y se realiza una meticulosa selección y secado de las cerezas de café.

El Indio

Cultivado en elevadas altitudes en el Valle de Incahuasi, Cusco, bajo tradiciones ancestrales por la Cooperativa Inchuasi, con apoyo agrónomo para sostenibilidad. Cosechado entre septiembre y diciembre, refleja clima aislado y de gran altitud en la región.

Incahuasi

A blend from 10-15 producers in the Huehuetenango region. These coffees offer a balanced regional blend better suited as a whole than as individual micro-lots, often due to the small size of each lot.

GUATEMALA- Primavera Family – Espresso

The Vunga cooperative is renowned for its limited equipment yet high-quality coffee production. By partnering with Muraho Trading Company, Vunga has increased production and introduced a new grading channel which enhances the lot's quality.

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