Varietal: Pink Bourbon
Process: Fully Washed

Santa Maria, Huila · Altitude: 1,750 m
Farm: Finca El Triunfo
Producers: Nicolas & Patricia Ome

Cupping notes: Floral and fruit-driven with refined sweetness
Flavour: Raspberry, lemon, tangerine, honey, brown sugar, dark chocolate

Description

This Pink Bourbon comes from Finca El Triunfo, a small three-hectare farm in Santa Maria, Huila, owned and operated by Nicolas and Patricia Ome. Grown at 1,750 meters above sea level, the coffee benefits from cool temperatures and volcanic soils that support slow cherry development and high aromatic potential.

Cherries are selectively hand-picked and carefully sorted on the farm. After picking, the cherries rest briefly before pulping and undergo a long, controlled fermentation of around 48 hours in water. The coffee is then washed and dried slowly on raised beds, with frequent raking to ensure even drying. This fully washed process emphasizes clarity, precision, and balance.

In the cup, the coffee is expressive yet composed. Bright red and citrus fruit notes lead, followed by honeyed sweetness and a soft dark chocolate base. Floral aromatics add lift, while the acidity remains vibrant but controlled, giving the coffee structure rather than sharpness.

Pink Bourbon is known for its exceptional cup quality and aromatic complexity, and this lot showcases those traits with restraint and elegance. Best enjoyed as a filter, where its layered sweetness and fragrance can fully unfold.

Process: Natural
Harvest: October–February (main crop) · April–August (fly crop)

Cupping notes: Fruity and winey with dark sweetness
Flavour: Red apple, raisin, brown sugar, molasses, dark chocolate

Description

Uganda Drugar is a classic natural-processed coffee that reflects long-standing local tradition rather than modern microlot experimentation. Drugar stands for Dry Ugandan Arabica, a method that has been used by coffee growers across Uganda for generations.

This lot is sourced from various smallholder farmers across the country and processed as whole cherries, which are dried naturally to develop deeper sweetness and a fuller body. The result is a coffee with a rich, rounded profile, lifted by fruity notes and gentle winey character.

In the cup, Uganda Drugar offers dark chocolate and molasses sweetness, supported by dried fruit notes like raisin and red apple. The acidity is moderate and integrated, making the coffee structured and versatile rather than sharp or overtly bright.

This is a coffee that excels as a component in espresso blends, where it contributes body, sweetness, and depth. It can also work as a filter coffee for those who prefer a heavier, more traditional profile with natural-process character.

Uganda Drugar is not about precision or rarity—it’s about reliability, texture, and honest flavor, grounded in tradition and well-suited to everyday espresso use

Sul de Minas · Altitude: 1,100 m · Sitio Moinho de Ouro
Owner: Mair Sebastião Hieda

Varietal: Yellow Bourbon
Process: Pulped Natural

Cupping notes: Sweet and creamy with stone fruit, chocolate and gentle citrus
Flavour: Orange, hazelnut, honey, brown sugar, milk chocolate

Description

This coffee comes from Sitio Moinho de Ouro, a small 15-hectare farm located in Mantiqueira de Minas, in Brazil’s Sul de Minas region. The coffee is grown at around 1,100 meters above sea level, a sweet spot for producing balanced and naturally sweet Brazilian profiles.

Cherries are selectively harvested and pulped shortly after picking, leaving part of the fruit mucilage intact during drying. The coffee is then dried slowly on patios, with careful raking to ensure even moisture loss. This pulped natural process enhances sweetness and body while maintaining a clean and approachable cup.

Owner Mair Sebastião Hieda returned to coffee farming later in life, combining decades of experience with continuous learning in specialty production. His focus on selective harvesting and controlled post-harvest practices is clearly reflected in the cup quality.

The result is a smooth, comforting coffee with a creamy mouthfeel and low bitterness—ideal for filter brewing.

A seasonal house espresso focused on balance and consistency.
Chocolate-forward, full-bodied, and low in acidity.
Designed to work beautifully both on its own and with milk.

Buenavista, Algeciras · Huila Region · Altitude: 2,000+ m

Varietal: Geisha
Process: Semi-washed
Flavour notes: Floral, herbal and fruit-driven with elegant acidity

Description

Santa Barbara Geisha is a high-altitude microlot that showcases the precision and restraint that define exceptional Geisha coffees. Grown at elevations above 2,000 meters in the Buenavista area of Algeciras, Huila, the cool mountain climate slows cherry development, resulting in heightened aromatic complexity and a refined cup structure.

The coffee is produced at Finca Santa Barbara by third-generation farmer Jhon Samboni and his family, who oversee every step of production on the farm. Cherries are selectively hand-picked at peak ripeness and processed using a semi-washed method, balancing clarity with a slightly rounder mouthfeel compared to fully washed Geishas.

This approach preserves the variety’s signature floral aromatics while allowing gentle fruit sweetness and subtle herbal notes to emerge. The 2025 harvest is elegant rather than overtly intense, with layered fruit, lifted florals, and a clean, lingering finish.

This is a Geisha for those who value finesse over spectacle—aromatic, precise, and quietly complex. Best enjoyed as filter, where its structure and fragrance can fully unfold.

Rainforest Alliance Certified

Matagalpa - Altitude: 1,400 m - Finca Aurora
Owner: Enrique Ferrufino

Varietal: Caturra, Catimor

Cupping notes: Sweet and balanced with chocolate and citrus
Flavour: Orange, chocolate, sweet cookies

Description

This Nicaragua–Brazil blend is designed to be approachable, comforting, and consistently enjoyable. It combines the soft sweetness and structure of Brazilian coffee with the brighter citrus lift of Nicaraguan lots, resulting in a balanced cup with gentle acidity and familiar flavors.

The Nicaraguan component comes from Finca Aurora in the Matagalpa region, where cherries are selectively hand-harvested and delivered directly to the on-site pulping station. Processing, washing, and drying all take place at the farm, allowing close control over quality at every stage. The coffee is then milled, sorted, and bagged at Beneficio Finca Aurora by the farm’s own team.

Finca Aurora is surrounded by native trees that provide natural shade and enrich the soil with organic matter. This environment supports healthier plants, more even cherry ripening, and long-term farm resilience against erosion, drought, and heavy rainfall.

In the cup, the blend offers chocolate sweetness, soft orange notes, and a rounded, cookie-like finish. It’s an easygoing coffee that works well as a filter, and a dependable choice for everyday drinking without sacrificing traceability or care in production.

Kilimanjaro & Arusha · Altitude: 1,800 m

Varietal: Bourbon, Kent
Process: Washed

Cupping notes: Juicy and aromatic with berry fruit, citrus and soft florals
Flavour: Blackberry, raspberry, citrus, chamomile, toffee

Description

Mbili Twiga AA is a bright and expressive Tanzanian coffee with a refined structure and vibrant acidity. Grown at high altitudes around 1,800 meters in the Kilimanjaro and Arusha regions, the cool climate supports slow cherry maturation, resulting in layered fruit character and clarity in the cup.

This lot is a blend of washed coffees from smallholder farmers in the region. Cherries are selectively picked and delivered whole to the washing station, where they are pulped and fermented for around 40 hours. After fermentation, the coffee is thoroughly washed, soaked, and then dried on raised beds to promote even drying and clean flavor development.

The washed process highlights the coffee’s natural brightness and precision, bringing forward notes of blackberry and raspberry, balanced by citrus freshness and delicate chamomile florals. A subtle toffee sweetness rounds out the cup and adds depth.

This is a coffee for those who enjoy lively, fruit-forward profiles with elegance rather than heaviness. Excellent as filter, and a great option for drinkers looking to explore East African coffees with clarity, structure, and a polished finish.

Washed.

Single farm coffee grown at 1700 m in the Monzon valley, Huánuco region.

It is naturally organic cultivated in a stable and unique microclimate.
This Geisha offers fruity notes with a caramel-cocoa finish.

Natural, Swiss Wader Decaf (SWD)

Minais Gerais - Altitude: 1220 m

Varietal:  Bourbon, Mundo Novo, Catuaí

Cupping notes: Chocolate, Nutty, Fudge, Toffee

Description:

A classic-tasting, easy-drinking Brazilian coffee.
Naturally decaffeinated using no chemicals by using the Swiss Water Decaf process, it’s possible to have decaf coffee that tastes the same—just without the caffeine! The flavour is retained in the beans while the caffeine is removed.

Espresso Nostalgia - probably the best espresso in the world!

This classic Italian style coffee blends old ideas with new techniques; as roasters we apply heat to control a myriade of chemical reactions and to roast an espresso that gives rich earthy flavour supported by a good body.

There is no unpleasant acidity in this espresso.