Introducing another spectacular Sumatran coffee; Wine & Pine! We are roasting this coffee to a Light-Medium roast, best enjoyed with any filter brews (or an adventurous espresso).

This coffee hails from Gunung Tujuh, from the Kerinci area of Sumatra, Indonesia. Packing a punch, it showcases the variety of flavours and continuous evolution of quality for Indonesian coffee in recent times. Typical tasting notes of for Sumatran coffee would be Earthiness, Spice, Cocoa, with a Heavy Body. On the other hand, some drinkers find Sumatran coffee to be too harsh for their liking. We're finding the opposite here; our initial cupping sessions has yielded very promising results.

You can expect a lush sweet aroma that will remind you of tropical fruits, predominantly pineapples. With your first sip, you will enjoy a rich mouthfeel that is paired with flavours of wine - think slight tannins, sweetness, and a hint of tartness. As you finish, the coffee opens up further; its sweetness lingering with afternotes of slight spice, reminding us of Gula Melaka.

Kerinci is considered a relatively new & developing coffee region of Sumatra. There's much potential to be found, with an increasing focus on quality across farmers and producers. Coffee farms in Sumatra are usually small scale, with sizes ranging from 0.5 to 2.5 hectares. As you can expect, Sumatra is in no shortage of volcanoes, with Gunung Kerinci and Gunung Tujuh positioned nearby the farms of this coffee. This is beneficial to coffee, as volacnic soil provides an incredible amount of nutrition for the plant to nurture and thrive.

As a natural process, this lot sees it swaying away from the norm; Giling Basah. There's a lot more care and attention being paid in the harvest and processing, resulting in a prominant cup profile with fruitness, complexity, and cleanliness.

magine being handed this Candid Orange, knowing it was splendid!

This coffee is roasted Light, in order to fully showcase its character, sweetness, and acidity. Best brewed as Drip or with an Aeropress.

We have another stunner from Ethiopia, this time from the town of Shakisso in Guji. Shakisso is well known for the quality of its coffee and has maintained incredible consistency year after year. If you've had Shakisso coffee before, you'll be pleased to meet an old friend. If you haven't, you're in for a wonderful surprise.

This coffee sees a number of smallholders working together as a cooperative to produce this outstanding lot. Expect a wonderfully sweet and fruity aroma, which will remind you of fresh berries and citrus. In the cup, you'll be met with flavours and vibrant acidity that is akin to candied oranges, with complexity in the body to match. 

We're loving this coffee brewed as a pourover or with an Aeropress; methods that will emphasis on this coffee's cleanliness.

Product Description

This coffee is medium roasted, suitable for both filter and espresso based coffee. 

Produced by the CoopeAgri Cooperative based in Pérez Zeledón, in the Brunca region of Costa Rica, this lot is made up of Caturra and Catuai varietals, harvested in the La Piedra de Rivas. Ripe cherries are picked in the harvest period of Aug – Feb and are milled at Beneficio CoopeAgri. 

This is a washed processed lot from CoopeAgri. You can expect lovely notes of Cocoa, Vanilla, and a sweet aroma, with a dense and creamy mouthfeel to finish.

This coffee is produced and sold as “Don Claudio”, the namesake of Claudio Gamboa, one of the key figures in developing CoopeAgri’s history. Don Claudio coffee is produced with the intention to uphold the quality and potential of Costa Rican coffee.

in 1962, CoopeAgri, founded as Cooperezeledon, was founded by a group of unique individuals with a union of 391 coffee producers gathered and with just 126,400 colons ($240), as a solution to industrialize and trade coffee from small and medium farmers in San Isidro del General. Back then, Pérez Zeledón had terrible road infrastructure, which made it difficult to trade. Their first course of action was to rent a coffee mill (Beneficio San Jorge – now, Beneficio CoopeAgri) which was eventually bought over by the group in 1965.

The cooperative changed its name to CoopeAgri R.L. in 1972, and now has an incredibly diversified business running; with businesses ranging from supermarkets to warehousing, agroindustry focus on coffee and sugarcane, a medical clinic offering a wide range of medical services to the local community. Today, CooperAgri’s associated coffee producers make up 64% of Pérez Zeledón canton and 12% of the total number of producers of Costa Rica.

CoopeAgri has strong beliefs in social, corporate, as well as environmental sustainability and responsibility, which sees them adopting the FairTrade certificates, and conforming to esencial Costa Rica, as well as giving back to the community.

Product Description

This coffee is roasted to a light-medium roast degree in order to showcase the vibrant sweetness and tropical fruit acidity. It is also developed enough to be pulled on espresso, which will provide for much constrast compared to usual darker roasts.

This coffee hails from Finca Las Brumas in the Apaneca-Ilamatepec region of El Salvador. Run by fourth generational owner, Ernesto Menendez, there's much to admire when you come across a bag of coffee produced by him. The coffees produced here has a reputation of winning competitions, from the World Barista Championships to the prestigious Cup of Excellence - you know you're in for a treat.

The Las Brumas farm have an area of 30 hectares of virgin mountain from 1700 to 2000 masl at the Canton Tunalmiles part of Sonsonate Department near the area known as San Blas “Las Brumas”. Las Brumas translates to "The Mists", which is an apt name. as the farm is often covered in coolign mists during the early mornings. This cool weather allows the coffee plants to slowly mature and develop their fruit, allowing for more natural sugars and character to be developed. The lands also has very deep and fertile volcanic soils, which have been generated over the past decades by different Ilamatepec volcano eruptions. Volcanic soil is incredibly rich with nutrients for the plants, which ultimately contributes to the amazing flavours developed within the fruit.