• Nazareth’s Formula II


    This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.

    Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.

    • Origin: Brasil
    • Terroir: Carmo de Minas, 1100-1450 masl
    • Farm: Fazenda Sertao
    • Producer: Nazareth Pereira and family
    • Varietal: Yellow Borubon
    • Processing: Natural
    • Aroma: Honey and cereal
    • Flavour: Milk chocolate and almonds


  • Santa Rosa


    Mauricio Escalon was born in a coffee producing family who began their coffee story in the third quarter of 1800th. The family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for administration and management of agricultural processes. He has a Degree in Architecture and working experience in building society but his passion for coffee brought him back to family business.

    • Origin: El Salvador
    • Terroir: Santa Rosa, Ahuachapan
    • Farm: El Carmen
    • Producer: Mauricio Escalon
    • Variety: Bourbon, Pacas
    • Processing: Natural
    • Drying: Sundried on raised beds
    • Aroma: Strawberry, red apple, cinnamon
    • Flavour: Cacao nibs, with a creamy body


  • New



    A little bit about the name: “the Furla” is a warrior who crosses the Ethiopian plains faster than the hawks and who watches over the preservation of nature and good farming practices. Both her agility and her cunning have made her a reference point for all the inhabitants of the countryside, where she is admired for her love of the Earth. Her presence is imposing, she is taller than any human being, her movements are precise, her words are wise. The skin of the Furla reminds one of a newly polished onyx jewel, bright, dark, powerful. From afar it becomes visible when she walks through the plantations and comes to convey to the farmers the needs of the land.”

    This coffee presents those typical floral notes of the Ethiopian coffees we all love so much. It is a perfect representation of the Sidama region.

    • Origin: Ethiopia
    • Terroir: Sidama, 1400 – 2200 m
    • Varietal: Heirloom
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Jasmine, apricot
    • Flavour: Grapefruit notes and round velvety body


  • This is the second year we have this fantastic coffee, we are absolutely in love with it! Since 2013 the Nova Washing Station is run by Agnes together with her husband, she is dedicated to producing the best possible coffee and using it to transform her community. With Agnes as the leader, Nova Coffee took all the right steps to increase quality first and then volume. They have invested into the operations of the wet mill and the farms in the community. Following the 2015 season, they were able to install a new pulping machine, new fermentation tanks with sorting and floating areas, new drying beds, and a high quality warehouse for storage. The station sits at around 1450m in elevation, however the farms are as high as 1750m.

    • Origin: Rwanda
    • Terroir: Gicumbi District, 1450 – 1500 masl
    • Farm: Nova Coffee Washing station
    • Varietal: Red bourbon
    • Processing: Natural
    • Drying: Sundried on raised beds
    • Aroma: Tropical fruit, banana, strawberry jam
    • Flavour: Juicy, papaya, pineapple, chocolate


  • Popayán Colombia



    This coffee was sourced from our friends from Cofinet. Popayán is located in the department of Cauca at 1.700 m.a.s.l. The region’s topography is perfect to grow exceptional coffee! The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.


    • Origin: Colombia
    • Terroir: Cauca, 1500 – 2070 m
    • Varietal: Castillo, Caturra, Colombia, Typica, Catimor
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Milk chocolate, citrus, caramel
    • Flavour: Panela and syrupy mouthfeel


  • New

    Las Delicias Estate farm is located in the Ilamatepec Mountain Range, in Canton Palo de Campana, one of the most emblematic areas for good quality Coffee from El Salvador. At the same time it is one of the uppermost areas of Coffee growing in El Salvador.

    The farm is worked all year round based on a “protocol ” which defines all the work that will be done on the farm, depending on strategic planning of the plantation. For example, the  shadow pruning method to use, the coffee pruning, the wind barriers pruning period, the renovation method defined for a 5-year period, the fertilisation formulas depending on soil analysis, the cleaning strategy. The coffee is grown in shade, which gives it a much more interesting flavour due to slower and more uniform maturation.

    • Origin: El Salvador
    • Terroir: Apaneca Ilamatepec, 1800 masl
    • Producer: Mauricio Escalón
    • Varietal: Parainema
    • Processing: Natural
    • Drying: Sundried on raised beds
    • Aroma: Tropical fruit
    • Flavour: Sweet and creamy


  • Microlot

    Another beautiful coffee from the Gold Mountain Producers.

    Ana Carolina’s 100% red catuai is a far trip from the dry mill, requiring a 2-hour journey to get down the mountain. Her coffee is uniquely malic in a peach candy-like way that impresses cuppers each year. The entire lot is depulped by a hand crank without the use of a gas or electric motor! Ana Carolina hopes to build a new wet mill in the coming years and to continue improving her farm’s yield with support from Gold Mountain Coffee Growers and direct connections with roasters.

    • Origin: Nicaragua
    • Terroir: Jinotega, 1241 m
    • Farm: La Bendición
    • Producer: Ana Carolina
    • Varietal: Red Catuai
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Peach,honey
    • Flavour: Apple and candy sweetness


  • Microlot



    This coffee has been handpicked and processed with a washed method and dried on raised African beds to guarantee uniform drying and the best flavours. It’s SCA score is 87,5 points and it will surprise you with the mix of tartaric and citric acidity.

    • Origin: Kenya
    • Terroir: Murang’a 1855 masl
    • Farm: Ibutiti
    • Producer: Mercy Murathe
    • Varietal: Ruiru 11
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Strawberries, lime
    • Flavour: Papaya, Honey and Bright acidity


  • Microlot

    Another beautiful coffee from the Gold Mountain Producers (GMP).

    Sometimes a particular day’s picking on a farm has a distinct taste, and that’s the case with this Baklava & Mango Natural Process Microlot. The GMP celebrate these enzymatics by putting day-lots together in a unique microlot that share this distinct mango and baklava taste.

    This lot is comprised of red and yellow caturra, red and yellow catuai, and even some red pacamara, all picked as perfectly-ripe cherries and dried for about 34 days on raised beds so that air can circulate above and below the cherries. All traceable and direct. Enjoy this natural!

    • Origin: Nicaragua
    • Terroir: Jinotega and Matagalpa, 1200 – 1600 m
    • Producer: Member farmers of the Gold Mountain Producers
    • Varietal: Red and yellow caturra, catuai, red bourbon, pacamara
    • Processing: Natural
    • Drying: Sundried on raised beds for 34 days
    • Aroma: Mango and Honey
    • Flavour: Baklava sweets


  • Microlot

    Anda Luz sits between 1,500 and 1,980 m.a.s.l and the soil is mostly of volcanic origin, with a few sectors of clay loam. Besides coffee, Manfred grows plantains for shade. This terroir gives incredible flavour characteristics to the coffees.

    All three varieties stayed intact for 48 hours before the cherry was de-pulped and

    fermented for 12 hours in tanks. The beans were then washed and put out to dry for 8 (Geisha), 12 (Java) and 15 days (Typica), respectively.

    • Origin: Colombia
    • Terroir: Quindío, Génova, 1650 masl
    • Producer: Manfred Hiller
    • Farm: Anda Luz
    • Single varieties: Geisha, Java and Typica
    • Processing: Washed – 48 hours fermentation in cherry, 12 hours fermentation in tank


  • Microlot



    This is the first time 80plus has ever had the pleasure to serve you coffees from Yemen, very unique and rare. This coffee specifically comes from Pearl of Tehama, a woman led company of coffee export in Yemen, quite unusual for a world that is mostly dominated by men. Thanks to Pearl of Tehama, the producers can have more access to solicit international assistance for needed infrastructure improvements like roads, schools and water systems.

    • Origin: Yemen
    • Terroir: Hawar area, Alqafr district 2000 – 2200 masl
    • Producer: 131 coffee producers
    • Varietal: Hawari
    • Processing: Natural Sun dried
    • Aroma: Cinnamon and cooked fruit
    • Flavour: Blueberry, brown sugar with a touch of spiciness


  • This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.

    · Origin: Mexico, Chiapas

    · Processing: Washed

    · Decaffeination process: Mountain water process

    · Aroma: Cereal, Sugar cane

    · Flavour: Citric, Milk chocolate, Cookies