Origin/Region: Brazil. Mogiana, Espirito Santo do Pinhal.

Producer / Farm: Patricia Coelho of Fazenda Santo Antonio

Varietal: Obata Process: Natural.

Altitude: 1200mts Harvest: 2025/2026.

Importer: Bossa Coffee Co Cupping Score: 84.00

FOB(£)/Vol: £8.10/ 4.2 Tonnes. Purchasing Duration: 2020/ 6 years

Roasted for Espresso

We taste: Milk Chocolate, Hazelnut and Honeycomb

The Story:

Patricia Coelho is a third-generation producer located in Mogiana, near the city of Espirito Santo do Pinhal. Her farm is named after the chapel on the property dedicated to the patron saint of marriage, Santo Antonio. Her farm is the highest in the region (1200m) extending over 24 hectares and has been in Patricia’s family for over a hundred years. Across the fields, various varietals are grown from Mundo Novo, Yellow Catuai, Yellow Icatu, Tupi, Red Acaia and Geisha.

Since taking over the family business in 2018 from her father, she has taken the farm from stride to stride venturing into the Speciality Market and navigating the issues nearly all women face in lead positions in Latin America. I’m super proud to have sourced all our Brazilian coffee exclusively from Patricia Coelho since 2019 and find myself very lucky to be linked with a farm with over 100 years of history fronted by an immensely hard-working talented female producer.

One of the main decisions behind choosing Patricia as the producer was that she is a lifelong friend of General Manager of Costa Cafe and friend, Bruna Costa. This friendship is what made the connection important for me and has helped Costa Cafe work with her to grow in the speciality industry. Year after year, looking to improve quality and investing the higher prices fetched in the speciality market into more resources towards improving the practices on the farm. Patricia’s main goal is to transition more of her total production into the speciality market year after year.

I was fortunate to meet Patricia for the first time in April 2022 on our original trip with Kamba Coffee. This continued partnership is extra special after walking the fields with the lady herself and we are now entering our 6th year in a row purchasing coffee from Patricia through our friends Bruna Costa and Emma Wallance of Bossa Coffee.

This cup of coffee is everything I like about Brazilian coffee. It’s got a heavy chocolate and nutty profile with a sweet honeycomb finish. Reminds me of a Ferrero Rocher for fellow chocolate lovers out there.

Origin/Region: Colombia. Amalfi, Antioquia

Farm/Producer: Finca El Jaragual / Jorge Mira & Jonny Martinez

Varietal: Pink Bourbon Process: Washed Innoculated Yeast Thermal Shock

Altitude: 1500m Harvest: 2024/2025

Importer: MiCafe Trading Co. Cupping Score: 88.00

FOB(£)/Vol: £25.00/ 24.00kg

Roasted for Espresso & Filter

We taste: Mango, Passionfruit and Florals

The Story

I met Jonny Martinez of MiCafe Trading Co when he stopped by the roastery with some samples a few years ago just when he’d begun. His import company is the exclusive source for Wilton Benetiz and Granja Paraiso 92. A world-renowned producer and farm that is has been everywhere the past few years. I’ve had the pleasure of roasting many different coffee’s from Wilton and am happy to call Jonny a good friend whose family farm, Finca El Jaragual is going to be one you see for many years.

Finca El Jaragual sits at 1500 MASL in the Amalfi municipality of Antioquia, Colombia. The farm is named after Jaragual grass - an African wild grass that has become naturalised to Colombia, frequently grown for feedstock and fodder, drought resistant and hardy. The farm was originally a 150-hectare plot until Jorge acquired 90 HA nearly a decade ago.  In 2019 Jonny and his brother purchased 60 HA - with all the work since then being to convert the farm back to coffee production. The vast majority of El Jaragual is forest - Jorge’s experience is as a forestry engineer. So he has planted a mixture of pine forest plantations to be grown for sustainable timber alongside the protected native forest.

The processing at El Jaragual has been done with a deft touch - extended ferments, yeast inoculation, and some thermal control (hot water washes, cold water crashes) to modulate the fermentation rate and green porosity, but without any trace of funk or boozy character.

Overall, an increased amount of technical intervention in the processing, but not on the level of bioreactors and lab plants - a nice bridge between the classic style of processing and the new, something we can get full throttle behind in supporting. 

Having tasted this first harvest from Jaragual, we’re certain it’s going to join the pantheon of World Class Farms, and we'll do our best to help promote that.

PROCESS:

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 24 hours.

4. Pulping: The cherries are pulped dry.

5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.

6. Fermentation: For 48 hours at temperatures below 25°C with specific yeast.

7. Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

8. Drying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.

9. Stabilisation: This is done in grainpro-type bags.

Origin: Tanzania

Region: Mount Oldeani, Arusha

Producer/Farm: Leon Christianakis / Acaia Hills

Altitude: 1800 masl

Varietal: Pacamara

Process: Fully Washed

Harvest: 2024/2025

Importer: Typica

Cupping Score: 85.25

FOB/Volume: £12.50 per Kg / 30 Kilos

Roasted for Espresso and Filter Coffee

We taste: Pear, White Grape & Honey

The Story:

The history of coffee in northern Tanzania dates back to the 19th century. Coffee trees were introduced to Northern Tanzania from Réunion Island, near Madagascar, and immigrants from Germany, the occupying power at the time, developed the industry.

Leon’s grandparents were immigrants who came to Tanzania from Greece around the early 1900s and made a living from coffee production. Leon is the third generation of the family. The family’s house is located on the outskirts of Arusha, near the Kilimanjaro International Airport. His grandfather and father mostly grew coffee in its surrounding plantations, but the land was not suitable for producing high-quality coffee due to its low altitude. Leon learned about the concept of specialty coffee in the 2000s and started looking for lands at high altitudes that could produce higher-quality coffee.

It was around this time that Leon met his current business partner, Mark Stell, at the 2005 EAFCA exhibition (currently known as AFCA). Mark is the founder of Portland Coffee Roasters in the US. Leon and Mark hit it off, and in 2007, they jointly purchased a coffee plantation on Mount Oldeani, which is now known as Acacia Hills. Leon was convinced that if Mark, who knew about roasting, and he, who knew about farming, could work together, they could create a synergy.

There were two reasons why they decided on Oldeani as their new farmland. The first was that the best Tanzanian coffee Mark had ever tasted was from Oldeani. The second reason was that Leon had heard a researcher say that the soil in Oldeani was ideal for growing coffee. The land around Acacia Hills and Tembo Estate borders the Ngorongoro Conservation Area, which is home to many wildlife, including elephants, buffalo, and many more.

Leon rebuilt the rundown farm and began planting high-quality coffee trees, including Kent, SL28, Geisha, and Pacamara. With his dedication and the wonderful natural environment, Acacia Hills grew in coffee quality and production.

Leon’s farm, Acacia Hills, was listed as the winner of a private auction in Tanzania organised by ACE (The Alliance for Coffee Excellence). Tanzania is still in its infancy as a specialty coffee-producing country. This is our first UK-exclusive lot of 2023. It’s a Pacamara varietal that has been Honey processed masterfully by Leon and his team.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Esther / Martin Santos Chavez

Altitude: 1450-1550m

Varietal: SL34

Process: C02 Flush ASD Natural

Harvest: 2024/25

Direct Trade and World Exclusive with MásCafé Panama

Cupping Score: 87.50

FOB(£)/Vol: £17.84/ 22.6796kg

Roastedin Light omni roast style.

We taste: Ci

The Story

Finca Minerva is part of MásCafé Panama coffee farms in Boquete Panama, located in the Chiriqui Province district of Boquete at 1550 Mts. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying.

I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2025, I’m excited to be continuing to roast his coffee and to be working with him directly. Now in our 3rd year sourcing from his farm, and this year we’re back with some incredible lots.

Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. Martin starts by harvesting only the ripe coffee cherries, he then puts them through a flotation process to discard all the empty beans and unripe cherries. In coffee processing, a "CO2 flush" refers to the process of injecting carbon dioxide (CO2) into a sealed container (like a fermentation tank) to create an oxygen-free (anaerobic) environment.

This technique is used in methods like carbonic maceration, which is borrowed from winemaking, and also in other controlled fermentation processes. The goal is to encourage specific types of microbial activity (like certain yeasts) that contribute to unique flavour development while inhibiting others that can lead to off-flavours. This helps to create a more predictable and controlled fermentation process, leading to more consistent and complex flavour profiles.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Esther / Martin Santos Chavez

Altitude: 1450-1550m

Varietal: BOP Lot - SL34

Process: Darkroom Dehydrated C02 Flush ASD

Harvest: 2024/25

Importer: MásCafé Panama

Cupping Score: 88.00

FOB(£)/Vol: £25.00/ 12kg

Roasted for Espresso & Filter

Direct Trade with MásCafé Panama

We taste:

The Story

Finca Esther is a part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying. I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2025, I’m really excited and proud to be entering our 3rd year directly sourcing numerous lots to showcase the astounding work taking place on the farm’s.

Lot 30 is a classic washed process. Which was chosen to highlight Geisha’s signature delicate floral, and critusy notes that have made it such a beloved varietal. The meticulous process begins in the fields, where each cherry is handpicked one by one by the Gnobe Bugle harvesters who migrate to the coffee-growing region of Boquete for the coffee harvest. Each time selecting the ripest cherries and moving throughout the rows of coffee trees with staggering accuracy. 

After harvesting, the fruit is taken to the processing area where it is floated in vats of water to remove foreign matter, leaves, branches, and unripe beans. After this classification, the fruit passes through a rapid visual classification table, another step that allows us to detect fruit with defects. followed by a floating stage to remove any underdeveloped fruit.

The cherries are then pulped to separate the beans from the skin. Next, the beans are stripped from the mucilage immediately after the pulped is removed. After this process, the beans are gently dried in raised beds or canopies for slow drying over several days. This gradual slow drying approach ensures stability throughout and helps to enhances the coffee’s nuanced flavor profile. Roasting this light to highlight the delicate Lemon ,earl grey & floral notes. 

Origin: Colombia

Region: Volcano, Narino

Producer/Farm: Regional Lot

Altitude: 1750-2200m

Varietal: Castillo & Caturra

Process: Fully Washed

Harvest: 2023

Importer: Cofinet

Cupping Score: 84.50

FOB/Volume: £7.50 per Kg / 1.4 Tonnes

Purchasing Duration: 2021/ 3 years

Roasted for Espresso

We taste: Orangina, Shortbread and Milk Chocolate

The Story:

This program is incredibly special for a few reasons. Nariño has the highest altitude at which coffee is grown in Colombia, which means temperatures are quite low. This climate is perfect for the coffee cherry as the bean matures slowly it can have a higher concentration of sugar. Another relevant factor that makes the coffee from this region so unique is the rich soil.

Unlike many regions in Colombia, Nariño’s soil is extraordinarily rich in volcanic ash mainly due to the high volcanic activity in the area. Typically, volcanic ash in the soil is rich in nutrients and contributes to a much healthier plant and higher complexity in the cup. The average size of a farm in the zone we work is approximately less than 1 hectare to 1.5 hectares.

Origin: Ethiopia

Region: Guji, Oromia

Producer/Farm: 600 Smallholders

Altitude: 2250m

Varietal: Heirloom Varietals

Process: Washed

Harvest: 2025/2026

Importer: Wete Ambela Coffee

Cupping Score: 86.00

FOB/Volume: £9.50 per Kg / 60 Kilos

Roasted for Espresso and Filter

We taste: Peach, Lemon and Black Tea.

The Story:

Aricha Adorsi from Gedeo, Ethiopia makes its debut into our filter line up. Floral and elegantly sweet, we’re excited to bring this delicious coffee into the mix.

The Adorsi Washing Station, located in the area surrounding Yirgacheffe town, produces this washed lot using cherries purchased from farmers in Aricha village. Each receiving day, Adorsi takes cherries from a sample of the area’s 800 farmers, with the team sorting them on intake by hand, as they float in water. A disc de-pulper then removes the majority of the skin and fruit.

At this stage, Adorsi Washing Station diverges a little from the regional norm: a submerged fermentation of 100 hours digests the last bit of mucilage. This relatively long, slow process is facilitated by replacing the fermentation water with fresh water every 24 hours, essentially creating four different stages in the process. Washed and then evenly dried over several weeks, the resulting coffee is emblematic of Gedeo’s prized terroir, with clean notes of bergamot and stone fruit.

Origin: Rwanda

Region: Nyabihu District, Western Province

Farm/Producer: Produced by Nyamasheke farmers

Altitude: 2000-2400 MASL

Varietal: Red Bourbon

Process: Anoxic Washed

Harvest: 2024/2025

Importer: Raw Material

Cupping Score: 86.75

FOB(£)/Vol: £18.00 / 70kg

Roasted for Espresso & Filter

We taste: Red apple, Clementine and Poached Pear

The Story

Shyira is one of Rwanda’s most remote and elevated washing stations, perched at 2,000 metres in the cool, mountainous Nyabihu District.
Cherries are hand-sorted, floated to remove defects, and pulped before undergoing fermentation in concrete tanks for approximately 8 to 12 hours. During fermentation, the parchment is agitated several times through the day by way of ceremonial foot-stomping.
After fermentation, the parchment is separated into density grades, given a final post-wash rinse, and transferred to raised beds for drying. The drying process spans around 30 days, with regular turning to ensure even moisture reduction.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Esther / Martin Santos Chavez

Altitude: 1450-1550m

Varietal: Geisha

Process: Classic Washed

Harvest: 2024/25

Direct Trade and World Exclusive with MásCafé Panama

Cupping Score: 88.50

FOB(£)/Vol: £30.54/ 12 kg

Roasted for Espresso & Filter

We taste:

The Story

Finca Esther is a part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying. I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2025, I’m really excited and proud to be entering our 3rd year directly sourcing numerous lots to showcase the astounding work taking place on the farm’s.

Lot 49 is a classic washed process. Which was chosen to highlight Geisha’s signature delicate floral, and critusy notes that have made it such a beloved varietal. The meticulous process begins in the fields, where each cherry is handpicked one by one by the Gnobe Bugle harvesters who migrate to the coffee-growing region of Boquete for the coffee harvest. Each time selecting the ripest cherries and moving throughout the rows of coffee trees with staggering accuracy. 

After harvesting, the fruit is taken to the processing area where it is floated in vats of water to remove foreign matter, leaves, branches, and unripe beans. After this classification, the fruit passes through a rapid visual classification table, another step that allows us to detect fruit with defects. followed by a floating stage to remove any underdeveloped fruit.

The cherries are then pulped to separate the beans from the skin. Next, the beans are stripped from the mucilage immediately after the pulped is removed. After this process, the beans are gently dried in raised beds or canopies for slow drying over several days. This gradual slow drying approach ensures stability throughout and helps to enhances the coffee’s nuanced flavor profile. Roasting this light to highlight the delicate Lemon ,earl grey & floral notes. 

Origin/ Region: Colombia. Pilato, Huila.

Farm/Producer: Various Smallhollders

Varietal: Mixed Varietals. Process: Natural EA Decaf

Altitude: 1500-1750m. Harvest: 2023/2024

Importer: Caravela. Cupping Score: 86.50

FOB(£)/Vol: £9.60 / 120kg. 3 Years Purchasing Concurrently

Roasted for Espresso

We taste Vanilla, Berries & Chocolate.

The Story

La Serranía Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence.

La Serranía is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.

La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present.

The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup. This our 2nd year purchasing this particular lot from this group of small holders and I’m extremely excited at how the flavour keeps on getting better each year.

Origin/Region: Colombia. Amalfi, Antioquia

Farm/Producer: Finca El Jaragual / Jorge Mira & Jonny Martinez

Varietal: Castillo Process: Washed Innoculated Yeast Thermal Shock

Altitude: 1500m Harvest: 2023/2024

Importer: MiCafe Trading Co. Cupping Score: 86.50

FOB(£)/Vol: £11.50/ 70kg

Roasted for Espresso & Filter

We taste: Passionfruit, Mango & Tropical

The Story

I met Jonny Martinez of MiCafe Trading Co when he stopped by the roastery with some samples a few years ago just when he’d begun. His import company is the exclusive source for Wilton Benetiz and Granja Paraiso 92. A world-renowned producer and farm that is has been everywhere the past few years. I’ve had the pleasure of roasting many different coffee’s from Wilton and am happy to call Jonny a good friend whose family farm, Finca El Jaragual is going to be one you see for many years.

Finca El Jaragual sits at 1500 MASL in the Amalfi municipality of Antioquia, Colombia. The farm is named after Jaragual grass - an African wild grass that has become naturalised to Colombia, frequently grown for feedstock and fodder, drought resistant and hardy. The farm was originally a 150-hectare plot until Jorge acquired 90 HA nearly a decade ago.  In 2019 Jonny and his brother purchased 60 HA - with all the work since then being to convert the farm back to coffee production. The vast majority of El Jaragual is forest - Jorge’s experience is as a forestry engineer. So he has planted a mixture of pine forest plantations to be grown for sustainable timber alongside the protected native forest.

The processing at El Jaragual has been done with a deft touch - extended ferments, yeast inoculation, and some thermal control (hot water washes, cold water crashes) to modulate the fermentation rate and green porosity, but without any trace of funk or boozy character.

Overall, an increased amount of technical intervention in the processing, but not on the level of bioreactors and lab plants - a nice bridge between the classic style of processing and the new, something we can get full throttle behind in supporting. 

Having tasted this first harvest from Jaragual, we’re certain it’s going to join the pantheon of World Class Farms, and we'll do our best to help promote that.

PROCESS:

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 24 hours.

4. Pulping: The cherries are pulped dry.

5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.

6. Fermentation: For 48 hours at temperatures below 25°C with specific yeast.

7. Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

8. Drying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.

9. Stabilisation: This is done in grainpro-type bags.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Esther / Martin Santos Chavez

Altitude: 1450-1550m

Varietal: SL34

Process: Darkroom ASD Natural

Harvest: 2024/25

Direct Trade with MásCafé Panama

Cupping Score: 87.50

FOB(£)/Vol: £22.00/ 24kg

Roasted for Espresso & Filter

We taste:

The Story

Finca Esther & Minerva is part of MásCafé Panama coffee farms in Boquete, Panama, located in the Chiriqui Province district of Boquete at 1550 Mts. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying.

Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. Martin starts by harvesting only the ripe coffee cherries, he then puts them through a flotation process to discard all the empty beans and unripe cherries. In coffee processing, the "darkroom process" refers to a controlled environment for drying coffee beans, often used to achieve specific flavour profiles and quality. This technique involves carefully regulating temperature and humidity within a sealed space, mimicking a darkroom environment for photographic film development. By manipulating these conditions, producers can influence the coffee's sweetness, acidity, and overall cup characteristics. 

I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2024, I’m really excited to continue to work with Martin and Esther for the 2nd year purchasing 8x more than 2023. Perhaps the most unique part of our partnership is that it’s truly direct-trade. Something that we don’t see from many other roasters, who use importers to mitigate the risk financially and organise logistics. This is part of 7 different lots from Mascafe Panama and is definitely our biggest release of the coffee calendar year.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Esther / Martin Santos Chavez

Altitude: 1450-1550m

Varietal: Geisha

Process: Classic Washed

Harvest: 2024/25

Importer: MásCafé Panama

Cupping Score: 88.00

FOB(£)/Vol: £25.00/ 12kg

Roasted for Espresso & Filter

Direct Trade with MásCafé Panama

We taste:

The Story

Finca Esther is a part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying. I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2025, I’m really excited and proud to be entering our 3rd year directly sourcing numerous lots to showcase the astounding work taking place on the farm’s.

Lot 30 is a classic washed process. Which was chosen to highlight Geisha’s signature delicate floral, and critusy notes that have made it such a beloved varietal. The meticulous process begins in the fields, where each cherry is handpicked one by one by the Gnobe Bugle harvesters who migrate to the coffee-growing region of Boquete for the coffee harvest. Each time selecting the ripest cherries and moving throughout the rows of coffee trees with staggering accuracy. 

After harvesting, the fruit is taken to the processing area where it is floated in vats of water to remove foreign matter, leaves, branches, and unripe beans. After this classification, the fruit passes through a rapid visual classification table, another step that allows us to detect fruit with defects. followed by a floating stage to remove any underdeveloped fruit.

The cherries are then pulped to separate the beans from the skin. Next, the beans are stripped from the mucilage immediately after the pulped is removed. After this process, the beans are gently dried in raised beds or canopies for slow drying over several days. This gradual slow drying approach ensures stability throughout and helps to enhances the coffee’s nuanced flavor profile. Roasting this light to highlight the delicate Lemon ,earl grey & floral notes.