*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium

Flavour notes: Dark Chocolate, Plum, Tangerine, Nutmeg, Caramel

Farm: Small land holders of San Sebastián, Cauca Region

Producer: Cofinet 

Processing: Washed

Varietal: Caturra, Castillo

Altitude: 1,700-2,000 m.a.s.l

This balanced washed coffee is a unique collaboration among small farmers in Inzá, a region in Colombia's Cauca district, shaped by the Paeces indigenous people and blessed with volcanic soil and a perfect climate for coffee cultivation.
These dedicated farmers, with plots averaging less than 1.5 hectares, grow Caturra and Castillo varietals. By combining their harvests, they ensure their high-quality coffee reaches the world.

We've partnered with Cofinet to support this community and bring you this exceptional coffee. It boasts a complex acidity with notes of plum and tangerine, a sweet caramel body, and a rich, chocolatey finish.

Enjoy this versatile coffee as a smooth, sweet espresso or a flavorful filter brew.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Creamy, Cherry, Hazelnut, Hint of Citrus

Farm: Small holders of Pérez Zeledón 

Producer: Café Don Claudio/CoopeAgri

Process: Washed 

Varietal: Caturra, Catuai

Altitude: 1,400-2,000masl

Café Don Claudio
A Legacy of Quality from Costa Rica

From the Volcanic Highlands to Your Cup
CoopeAgri, a leading Costa Rican cooperative, proudly presents Café Don Claudio, a tribute to their founding member. Grown near majestic Cerro Chirripó, this coffee thrives in rich volcanic soil, yielding sweet, dense beans with a distinct creaminess and  unique fruity notes.

Fair Trade & Sustainability
CoopeAgri is committed to Fair Trade practices, ensuring fair wages and community development. They prioritize ecological well-being through sustainable farming and initiatives like organic fertilizer production.

A Taste of Community
Café Don Claudio offers more than a delicious cup; it embodies CoopeAgri's legacy of dedication. Experience its rich flavors and the positive impact of this exceptional coffee.

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Blueberry, White peach, Darjeeling tea, Floral honey

Roast: Filter - Light

Producer: Felipe Arcila

Process : Natural Extended Fermentation

Varietal: Yellow Gesha

This coffee is a 91 points nanolot grown by Felipe Arcila at the farm Jardines Del Eden (Garden of Eden).

Gesha is originally from Ethiopia and cherries usually ripen to be red. Out of 1000 Gesha trees, occasionally trees producing yellow cherries appear, and these are called Yellow Gesha. Geshas grow well at an altitude of above 1850 MASL as the higher-altitude and longer maturation process leads to more complex sugar formation, yielding complex flavours. We really enjoyed this soft, sweet and complex coffee from Cofinet and hope to share it with you.

Enjoy!

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Strawberry, Peach, Milk chocolate

Roast: Filter - Light

Producer: Ninety Plus Coffee Estate

Process : Anaerobic Natural

Varietal: Geisha

Altitude: 1,200 to 1,550 MASL

Score: 90+pts

In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.

Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate

Omni Roast - Light - Medium

Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)

Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Colombia Supremo South Tolima

Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium ~ Light

Flavour notes: Strawberry, Cherry, Soft florals, Cocoa nibs 

Producer: Elto coffee farm, Bensa-Sidama

Process : Natural

Della is the name of the Micro lot which was harvested and processed at Elto Coffee's farm.

Growing at an elevation of 1,900 to 2,000m, this coffee was organically grown, benefitting from deep volcanic soils and traditional cultivation methods before being carefully processed and dried on raised beds.

We got a really sweet, elegant cup of red fruits and soft florals on filter and red berries and cocoa as a milk based drink.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex

Process : Washed

Producer: NKG group

Varietal: Typica, Bourbon, Caturra and Catuai

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Graham crackers, Black Forest Cake, Caramel

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Ethiopia (Seasonal)

Chocolaty, sweet but with a touch of fruitiness to balance everything. Reminds of having a black forest cake. This is a super easy-going blend for those who like a touch of acidity, smooth-bodied but still want some complexity. We recommend this for any espresso-based drinks, milk cold brew
.
 
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

Aeropress: 1:16 (93 Deg C)