- Created by Guji Kercha station in Banko Michicha, in the Kercha district of the Guji zone. This station works with around 150 local small holding farms  who cultivate varieties of Kurume, Wolisho and Dega green beans to create this stunning cofee. This coffee is a grade 1 microlot and has been processed using extended cherry fermentation in vacuum sealed stainless tanks. Grown between 1900masl and 2300masl this full bodied coffee is one to savour.Flavour notes include. Red wine, orange blossom, mango and peach.
- El Buho 'the owl' is a beautiful coffee from the Huila & Tolima regions of Colombia. It is decaffeinated using a by-product of sugarcane. This process removes the caffeine whilst preserving the natural flavours of the beans making it a favourite for coffee-lovers who want to watch their caffeine intake.Flavour notes include green apple, pear and toffee.
- Produced on an incredible small farm, totalling 3.5 hectares in  Guinope by Juan Francisco Fonseca Sanchez. Finca Los Guachipilines focuses on Parainema and Lempira coffee varieties, that are cultiatved at 1500 meters above sea level. Fonseca's washing process includes up to 16 hours of dry fermentation alonside meitculous washing and careful drying under solar domes and patios for up to a further 15 days. The coffee is a testament to Fonseca's commitment to sustianable farming practices, his family and the communities livelihood.Flavour notes include: Lemon, nougat, brown sugar and biscuit.
- This beautiful coffee comes from a Co-Op in Ecuador that supports independent farmers and over 200 families from the Intag Valley, a biodiverse mountain region in the Andes, known for its cloud forests and rich ecosystems. 100% organic, sustainable shade-grown arabica coffee is also sourced from the region - part of a community initiative to provide jobs that avoid mining taking over the area.Intag Valley coffee offers complex flavours including peach, apricot, chocolate, caramel and honey.
- A beautiful small-batch coffee produced on a microlot [grown as a small and exclusive batch] at Finca El Roble, La Penita, Comayagua, Honduras by Dona Rosa Dimas Funez Macias, who is often a 'Cup of Excellence' finalist. It's grown at high elevation (1600m) and is fully washed, anaerobically fermented, patio pre-dried then sun dried.Rosa Dimas is known for its being full-bodied and smooth. It has notes of milk chocolate, toffee, biscuit and some seasons, citrus.
- This heavy hitting beauty was produced by Dulima, founded in 2009 to capture to coffee profile and the central and southern Hulia region. Some of the best coffees are grown in the Hulia region on Columbia, grown around the volcanoes and stunning mountainous landscapes of the region. An arabica blend using Carturra, Columbia and Castillo vareitites.Flavour notes include. Citrus, red berries, caramel and chocolate.
- Calixto Plot: Grown on an 80 hectare farm by the Peralta family near Dipilito, Nueva Segovia, a family run farm since the early 20th Centurary. This single plot, single vareital coffee is a rare and unique treat from a grower that focuses on specialty preparations and growing. This coffee in particlar goes through an extended anerobic cherry fermentation to amplify its flavours.Flavour notes include: raspberry, cranberry sauce, caramel, stone fruit, lemon and lime.
- A small batch arabica coffee grown in the Guji region of Ethiopia. Our particular coffee comes from Dimtu coffee, a 151 hectare farm that works with various smallholders in the area, providing support for sustainable farming, and ensuring that local smallholders are paid a living wage.The coffee is made from primarily local heirloom cherries that are naturally dried and hand sorted on raised beds. Natural drying encourages fruit flavours in the beans. Washed varieties have a slightly different flavour profile.Flavours to note include orange marmalade, redcurrant and tropical stone fruits. Acid-forward, with mild bitterness. Dimitu Guji is a great introduction to African varieties of coffee.
5% discount on all orders over 1kg
