New Limited Release Single Origin Series | September

NEW: LIMITED RELEASE SINGLE ORIGIN SERIES THIS June

Available in 200g bags, or get all three varieties in our Single Origin Box.

GUATEMALA GEISHA

GUATEMALA GEISHA

Finca Las Rosas

Finca Las Rosas, managed by fourth-generation coffee farmer Don Rolando, has a rich history dating back over a century. Located in Guatemala’s San Pedro Necta region, its unique microclimate and clay soil contribute to exceptional Geisha coffee quality. Cherries undergo meticulous anaerobic fermentation for 48 to 72 hours, washed with pure spring water and dried on African beds and patios for 15 to 25 days. The estate focuses on social initiatives that include renovating worker homes, organising medical campaigns and making a positive impact on people’s lives. Enjoy the sweet tropical fruit notes, balanced acidity and floral aroma of rose blossom in this exceptional origin coffee.

 

COLOMBIA HUILA

COLOMBIA HUILA
Asobombo

This fully washed Pink Bourbon varietal is from the Asobombo Cooperative in Huila, Colombia. Grown in ideal conditions with an abundant water supply from the country’s largest river and fertile organic soil, the Asobombo Cooperative are focused on organic agriculture and cup quality. Coffee cherries are handpicked, manually pulped, fermented for 12 to 36 hours, and then washed and dried on parabolic beds or patios. This process produces a delicious bright coffee with floral notes.

BRAZIL SANTA MONICA

BRAZIL SANTA MONICA

Jean Vilhena Faleiros

Jean Vilhena Faleiros, a third-generation coffee producer, has over 100 years of family history in the industry. His farm, Fazenda Santa Monica in Brazil, benefits from ideal altitudes and microclimates for specialty coffee. Jean uses only environmentally friendly pesticides, avoiding chemical insecticides or herbicides, and invests in temperature-controlled fermentation and modern processing facilities. Santa Monica boasts 10,000 square metres of African beds and a state-of-the-art wetland. Coffee undergoes 48-hour fermentation in oxygen-excluding bags and is dried on African raised beds. This controlled environment enhances yeast fermentation, resulting in a coffee with a sugar-like sweetness and complex fruit layers.

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