• La Plata


    Huila has been blessed with a great combination of perfect soil and great geography for coffee cultivation, so the taste is always very clean and sweet. Even though fresh coffee is available throughout the year in Colombia, the main harvest period in this area is from September to December.

    • Origin: Colombia
    • Terroir: La Plata, Huila 1500 – 1800masl
    • Farm: Crecert – Various small farm holders
    • Varietal: Caturra, Castillo, Colombia
    • Processing: Washed
    • Aroma: Mandarin, peach, dark chocolate
    • Flavour: Citrus, hibiscus, cocoa powder


     ROAST: OMNIROAST (filter and espresso)

  • New

    The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.


    This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

    • Origin: Nicaragua
    • Terroir: Dipilto, Nueva Segovia 1400 – 1600 masl
    • Farm: Santa María de Lourdes
    • Producer: Julio & Octavio Peralta
    • Variety: Red Catuai
    • Processing: Honey Anaerobic fermentation
    • Drying: Sundried on raised beds
    • Aroma: Cinnamon, honey
    • Flavour: Cocoa, Red apple


  • New



    This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged in GrainPro for export.

    • Origin: Kenya
    • Terroir: Kiambu 1950 masl
    • Producer: Kamundu Estate
    • Variety: SL34
    • Process: Natural
    • Drying: Sundried on raised beds
    • Aroma: Spices, macadamia nuts
    • Flavour: Passionfruit, creamy body


  • Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950 and currently has just over 1,500 member farmers.

    Coffee is picked and delivered by the local farmers on the same day. Before fermenting, the coffee is sorted for quality. Then the cherries are depulped, left to ferment in water tanks overnight and washed with fresh river water the next day, then placed on drying tables.

    This is a wonderful bright filter coffee.


    • Origin: Kenya
    • Terroir: Ngandori, Manyatta, Embu / 1605 – 1625masl
    • Producer: 1,516 smallholder members of Rianjagi Farmers Cooperative Society
    • Varietal: SL-28, SL-34, Ruiru 11, Batian
    • Processing: Washed
    • Aroma: Sweet strawberry and peach
    • Flavour: Apple cider, bright acidity


  • The high altitudes and rich volcanic soil are ideal growing conditions, and they produce mainly supreme quality in Rwandan coffees. Normally coffees here are produced as washed with bright acidity and distinct red fruit flavours. In recent years, the number of washing stations in Rwanda has increased dramatically. Specialty coffee now comprises nearly one-quarter of production.

    • Origin: Rwanda
    • Terroir: Gicumbi District, 1450-1500 masl
    • Farm: Nova Coffee Washing Station
    • Variety: Red Bourbon
    • Process: Natural
    • Drying: Sundried on raised beds
    • Aroma: Tropical fruit, Banana, Strwaberry jam
    • Flavour: Juicy, Papaya, Pineapple, Chocolate