Our Coffees Past coffees

Coffee is a seasonal product with one or in some countries two crops a year. We buy small lots from many farms in each country – so when one coffee runs out, we go right on to the next one we have bought. In some places the farms are very small, just one or two acres, and these coffees change more frequently.

  • Finca El Arcangel

    BOLIVIA

    Caranavi

    Fincas Los Rodríguez

    Caturra

    Traditional Washed Process

    Dates and maple syrup with mediumacidity and creamy body

  • Finca El Cielo

    BOLIVIA

    Caranavi

    Celia Condori

    Caturra and Typica

    Traditional Washed Process

    Butterscotch and light citrus with softacidity and medium to creamy body

  • Fazenda Santuario Sul

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Filho

    Yellow Bourbon

    Chapolin - Anaerobic Process

    Caramel, cocoa and yellow cherrywith low acidity and full body - darkroast

  • Finca Buena Vista

    COLOMBIA

    San Agustín, Huila

    Aliria Marina Perdomo Carlosama

    Caturra

    Traditional Washed Process

    Plums and stone fruit with medium acidity and jammy body - medium roast

  • Sítio Grota S?o Pedro

    BRASIL

    Carmo de Minas

    Claudio Carneiro Pinto

    Catuaí, Acaia and Bourbon

    Pulped Natural Process

    Caramelised pecans and chocolatetruffles with medium acidity and fullbody - medium to dark roast

  • Sítio Senhor Niquinho

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Filho

    Yellow Bourbon

    Pulped Natural Process

    Chocolate and macadamia with lowacidity and full body - dark roast

  • Finca El Guamal

    COLOMBIA

    Vereda Simon Bolivar, Huila

    Guillermo Libardo Ome

    Caturra

    Traditional Washed Process

    Muscat grapes and soft cocoa with winey acidity and medium body - medium roast

  • Finca La Florida

    COLOMBIA

    San Agustín, Huila

    Luis Carlos Erazo

    Colombia, Caturra and Castillo

    Traditional Washed Process

    Red currants and clover honey with medium acidity and medium body - medium roast

  • Finca Chico

    COSTA RICA

    Ojo de Agua de León Cortéz

    Francisco (Chico) Rojas Camacho

    Yellow and Red Catuaí

    Mechanical Washed Process

    Seville orange marmalade with medium to bright acidity and medium to juicy body - medium roast

  • Finca Las Lajas

    COSTA RICA

    Poas Volcano, Central Valley

    Familia Chacón

    Caturra

    Perla Negra - Natural Process

    Pear-drops and bubblegum with funky acidity and syrupy body - light roast

  • Finca Los Cabécares

    COSTA RICA

    Frailes

    Pompilio Heriberto Marín Piedra

    Caturra and Catuaí

    Mechanical Washed Process

    Fresh goji and soft caramel with citrus acidity and medium body

  • Divina Providencia

    EL SALVADOR

    Palo de Campana

    Roberto Samuel Ulloa Vilanova

    Orange Bourbon

    Traditional Washed Process

    Guava jam and tamarind withmedium acidity and medium body

  • Suke Quto

    ETHIOPIA

    Oromia Region

    Tesfaye Bekele

    Kurume and Welicho

    Traditional Washed Process

    Black tea and jasmine with brightacidity and fresh body - light to medium roast

  • Finca El Guatalón

    GUATEMALA

    Mataquescuintla, Jalapa

    Guillermo Juarez

    Caturra

    Traditional Washed Process

    Cocoa and prunes with fruity acidity and medium body

  • Finca La Bolsa

    GUATEMALA

    La Libertad, Huehuetenango

    María Elena Vides de Ovalle

    Bourbon and Caturra

    Traditional Washed Process

    Red plums and muscovado sugarwith medium acidity and mediumbody

  • Kaliluni

    KENYA

    Machakos County

    Kaliluni Farmers Cooperative Society

    SL28 and SL34

    Traditional Washed Process

    Blackcurrant jam and stone fruit with fresh acidity and juicy body

  • Decaffeinated Finca El Pastoral

    NICARAGUA

    Los Cipreses, Jinotega

    Juan de Dios Castillo Arauz

    Caturra and Catuaí

    Traditional Washed Process
    Mountain Water Decaffeination

    Dates and caramel with soft acidity and medium body - medium to dark roast

  • Decaffeinated Shakisso

    ETHIOPIA

    Guji, Oromia

    Haile Gebre

    Local Cultivars

    Traditional Washed Process CO2 Decaffeination Process

    Plum and caramel shortbread withsoft acidity and medium body

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