Tasting Notes: April 2025 Coffees
After spending a number of years in Japan and the UK, Ralf Rueller founded The Barn back in 2010. Rueller pioneered specialty coffee in an uncompromising way in Germany by focusing on the product, farm relationships, roasting and sharing knowledge that he leart along the way. Such factors helped The Barn establish their international reputation for quality and earned them the accolade for the best independent roaster in Europe and the Middle East. Now with cafes across Seoul, Mallorca, Dubai and more, The Barn's growth journey is all rather impressive.
The Barn Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Volcan Azul, Costa Rica | It is time to welcome back our flagship coffee from Volcan Azul. Working closely with fifth generation farmer Alejo lets us highlight the special combination of terroir and expertise that has made Volcan Azul one of the finest producers in the world. Season after season, our naturally processed Caturra lot simply blows us away, with superb texture, complexity, and balance. Expect notes of dried fig, blueberry, apricot, and vanilla. The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay. The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons. Volcan Azul is located on the edges of the Poás Volcano. For 5 generations, the producers have continued making coffee with the objective in mind of achieving excellence and superior quality. The descendants of the founders families are acquiring natural tropical forest in order to protect and preserve the environment, and to reduce air contamination and global warming. It is their way of contributing to a better future for the generations to come. Our natural processed lot is intense and fruit-forward. Notes of dried fig, blueberry, and apricot are sweetly balanced. Fragrant vanilla and lavender will appear as it cools, with a defined complexity that is a signature of the farm. |
Dried fig and vanilla Altitude: 1400 - 1500 masl, Process: natural |
Plus 87, Rest of World |
| Spring, Ethiopia | A perfect coffee to brew as the seasons change, produced by farmers of the Edido village in the famous region of Yirgacheffe. We chose this washed lot for its delicate balance of sweetness and acidity, bringing elegant florals that are the perfect fit for the season. An uplifting brew to help celebrate the season, roasted to suit both espresso and filter. For our first ever Spring Coffee, we are featuring coffee from the Edidio washing station for the first time. Edido is the village where this coffee is grown and processed, in a microregion of Yirgacheffe. Farmers from around the village deliver their cherries to the Edido washing station after harvest. The region is known for exceptional coffees which continue to enchant coffee-lovers across the world. The Edido farmers harvest their coffee and deliver the cherries to the washing station on the same day. They are then de-pulped and fermented in open tanks for 8–12 hours. The cherries are then washed in water channels to remove the mucilage. The beans will then be spread on raised beds to dry for 5–15 days, depending on the weather. In an elegantly flavoured profile, expect notes of sweet apricot jam, pear, and citrus. Hints of fine dark chocolate and dried berry appear as it cools. A tea-like structure is reminiscent of Earl Grey. |
Apricot jam and bergamot Altitude: 1850 masl, Process: washed |
Plus 87 |
| Finca Juan Martin Gesha, Colombia | In recent seasons, working with Finca Juan Martin has allowed us to showcase some incredible Colombian coffees. Their innovative approach at the farm and mill represents the best of modern flavour. For our latest Rarity release, we have chosen this exceptional washed Gesha: a classic combination of process and varietal that lets the terroir of Colombia really shine. Finca Juan Martin is an experimental farm owned by Banexport, our partner in Colombia. The focus of this project is to process different varietals to develop optimal coffee qualities. Beyond this, Juan Martin serves as a showcase for coffee producers that export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Caucas capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices. Coffees here are processed while adhering to the highest standards of quality depending on the ambient conditions. This lot was processed in a classic washed style, meticulously carried out by the expert team at Finca Juan Martin. Freshly harvested cherries are depulped and fermented, before a final stage of washing and drying. The result is a cup profile with exceptional clarity. Brewing Juan Martin, expect aromatic florals that could only be Gesha. Notes of apricot, mandarin, and white grape offer defined sweetness. The complexity of jasmine and lemongrass are perfectly balanced, showing elegant character and fresh acidity. |
Apricot and lemongrass Altitude: 2050 masl, Process: washed |
Premium |
| Chelbesa, Ethiopia | From one of our favourite Ethiopian producers, our naturally processed lot from Chelbesa is back for the new season. Roasted for espresso, discover the famous terroir of Yirgacheffe in a profile full of complex sweetness. With blueberry, stonefruit, and delicate florals, Chelbesa Natural is Ethiopian through and through. Chelbesa is located at an altitude of over 2000 m and it was only recently established by the SNAP company. Red cherries are collected from 476 small producers, who work the land around the village of Chelbesa. The coffee grows here in semi-forest, under shade trees and close to other food crops, such as bananas. SNAP has installed tiled fermentation tanks and 164 drying beds here: 100 are for washed coffees, 64 for natural coffees. The driving force behind SNAP is Hailu Figa. From the city of Gedeb, this dynamic man has been involved in the coffee sector with the primary ambition of producing high quality coffee for over 12 years. He knows the value of the crops from his native region and the sought-after characteristics of coffees produced in Ethiopia's uniquely fertile landscape. Grown in the forest or in the garden, SNAP’s coffees are distinctive and characterful in the cup. Hailu Figa works to magnify these qualities by building strong and long-term relationships with the locals that are the catalyst for improved standards. Hailu has always maintained that the strong links created with local communities are the most beautiful aspect of his work and Chelbesa is a delicious tribute to all his effort! Juicy blueberry and milk chocolate sweetness complement floral notes of jasmine and orange blossom. On the palate we find a refined profile with silky texture. |
Blueberry and chocolate Altitude: 1950 - 2200 masl, Process: natural |
Plus 87, Rest of World |
| Huye Mountain, Rwanda | The 'Land of 1000 Hills', Rwanda is blessed with ideal growing conditions for coffee: High altitude, regular rainfall and rich soil. For our second release from our partner David Rubanzangabo, it is time to share this delicious, balanced espresso. For many seasons, this washed Bourbon has been a favourite of ours, with everything you could want from a Rwandan coffee. Expect smooth milk chocolate and hint of citrus. David is a key figure in the development of Specialty Coffee in Rwanda, having won Cup of Excellence many times by now. When he took the Huye Mountain private, he segmented the mountain range into seven zones - each with a different flavour profile. David is a true philanthropist who cares deeply about the families he works with. He offers incentives to farmers to produce high quality coffee, working with social premiums and quality incentives. We are proud to work closely with David, and this years lots are better than ever. Huye Mountain has its own washing stations in the Huye District, where coffees are processed and quality control takes place. During the harvest, ripe cherries are handpicked and delivered to the station for sorting and grading. After sorting, the best quality cherries are fermented naturally and dried on raised African drying tables for circa 20 days. Season after season, the quality of processing at Huye Mountain impresses, with flawless beans packed full of clean and complex flavour. Clean and sweet, our washed lot will fill your cup with the rounded note of milk chocolate. Flavours of blood orange, date, and a hint of nutmeg add delicious complexity. The mouthfeel is smooth and velvety, with a long finish we only find in the best lots from this region. |
Milk chocolate and blood orange Altitude: 1700 masl, Process: washed |
Plus 87, Rest of World |
| La Cumbre, Guataamala | We were recently introduced to La Cumbre by our partner in Guatemala, Nadine Rasch. Catalina Jose inherited this parcel of land from her father, who inspired her to continue farming in the beautiful region of Huehuetenango. La Cumbre offers a refined profile that is a superb example of the Huehue terroir: fully washed, sweet, and crisp. The region of Huehuetenango is home to some of our favourite Guatemalan producers. La Cumbre - the summit - is one of the highest points in the area that surrounds the town of San Antonio Huista. The rich, verdant landscape offers fantastic terroir for coffee. Catalina produces the Caturra, Bourbon, and Pache varietals. Across the farm, evergreen grevillea trees provide shade for the different coffee. This coffee is the result of a great deal of effort by Catalina and her family; she herself is in charge of the processing of this coffee. The steep landscape means that sacks of cherries are moved by horse from the farm to the road, and then loaded into a truck which brings them to the mill. First, the coffee is harvested at peak ripeness and then must be transported to the wet mill. The coffee is depulped with the use of water and then placed in a cement tank to dry ferment. Fermentation lasts 24 hours. After the fermentation, the coffee is washed and then placed in a clean tank to soak with water for an additional 8 hours. Finally, the coffee is placed in the sun to dry. The coffee spends about 6 hours in direct sunlight every day for 6 days. We love coffee from Huehue for its complex sweetness and La Cumbre offers perfect balance in the cup. On the palate, the texture is elegant and crisp, like Sencha tea. Notes of plum and milk chocolate are supported by the gentle acidity of white grape. |
Plum and sencha tea Altitude: 1700 masl, Process: washed |
Plus 87 |
| Capsules, Varied | We proudly present our new sustainable capsule that stays truthful to our values. Aiming to make great coffees accessible to more people, we found a way of packing our unique Single Origin Coffees into 100% bio-based coffee capsules made of German wood chips. Enjoy great flavours from handpicked coffees that were carefully roasted by our crew in Berlin. Our new Specialty Coffee Capsules are made from renewable resources (local wood chips). They completely dissolve in nature and do not contain any micro-plastic. We found a way of grinding and tamping our coffees so that we can stick to our light roasts. Advantages are clear: You get a clean, full flavour experience. |
Varied Altitude: various masl, Process: varied |
Coffee Capsules |
Uncommon coffee roasters ethos is building close relationships with the people who produce their coffee. In their quest to learn more about their producers and their land, Uncommon have witnessed countless instances of crop disease, unpredictable rainfall and price fluctuations. More importantly, they've seen the exceptional accomplishments, bravery and creativity that their producers and their communities show in the face of such complex environmental and socio-economic challenges.
Uncommon have the privilege to share these untold stories with you; stories that are as rich and diverse as the terrain from which the coffee cherries grow. Uncommon are excited for you to be part of this ongoing journey - each cup is a homage to the legends behind these remarkable and uncommon coffees. In their Amsterdam cafe, such a place is that of vibrance and friendliness in the middle of the hustle and bustle of the exciting city.
Uncommon Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Suke Quto, Ethiopia | This juicy, fruity Ethiopian coffee is Organic and Rainforest Alliance Certified and finances new schools for surrounding villages. Expect a juicy, berry-forward coffee with notes of strawberry, blueberry, and kiwi. The goal is to build fully equipped schools for the children of the Kurume and Suke villages. Tesfaye is the founder and owner of the Suke Quto farm and washing and drying station. The farm not only produces coffee but Tesfaye works together with 171 outgrowers that deliver cherries to the station for processing. The farm and station employs local residents from the surrounding Kumure and Suke villages. The livelihoods of many people who work here rely on coffee production, therefore the future of this wonderful coffee lies with them. Trabocca have set up the Suke Quto School Project together with Tesfaye with the goal to build fully equipped schools for the local children. Suke Quto coffees are all Organic and Rainforest Alliance certified. Suke Quto Farm is stretched out over the highlands and valleys of the Odo Shakisso Woreda. The volcanic soil found on the farm is very fertile. Tesfaye keeps the soil in shape by organic recycling through litterfall, root residue from coffee and shade trees. |
Fruity, strawberry, blueberry and kiwi Altitude: 2100 masl, Process: natural |
Rest of World, Plus 87 |
| Keramo, Ethiopia | Unavailable | Mandarin, blueberry and bergamot Process: washed |
Rest of World, Plus 87, Single / Light |
| Solis Y Cordero, Costa Rica | Introducing this years Cup of Excellence winner, Ivan Solis! This Yellow Catuai comes by way of his micromill, Solis y Cordero, and is categorized as a 'black' honey. Expect a deep, caramelised coffee with notes of prune, blackberry, and black tea. Ivan has been working in coffee production for over 20 years. He started out working at one of the largest milling operations in Costa Rica, before going on to operate his own wet mill and eventually owning his own farm, Finca Voo, from which he just won the Cup of Excellence. Ivan's coffees are beautiful expressions of terroir and are the result of doing 'the basics' extremely well: well-suited varietals, healthy trees and fruit, selective picking and sorting, and meticulous drying. For Ivan, the length of the initial fermentation determines the grade of honey. For this lot, 48 hours of fermentation before pulping yields a 'black' honey. The different 'levels' of honey are loosely graded by colour: namely white, yellow, orange, red and black. As the sugars in the mucillage caramelize, they darken in colour. The more mucilage that is left on, or the more fermented it is, the more the sugars caramelize or darken. Coffee with almost all the mucillage removed would be labeled as ‘white honey’, whilst a ‘black honey’ has almost all of the mucilage intact. This variation and control is what makes the honey process so interesting, as even small changes can create substantial differences in the final cup. Ivan founded the Solis y Cordero micromill in 2018 with the intention to support smallholder farmers in the Santos region. The Solis y Cordero name is synonymous with quality. For smallholders working with Solis y Cordero, the mill helps them differentiate their coffee from group lots by maintaining farm-level traceability and by using innovative, quality-focused processing methods to get the most out of their green coffee. The mill provides a variety of services to farmers including cherry processing, selling the coffee to international destinations, selling roasted coffee in Costa Rica, consulting on processing and quality control, and export. |
Caramel, prune, blackberry and tea Altitude: 1650 masl, Process: honey |
Selected Mix, Single / Light |
| La Piragua, Colombia | Pink Bourbon. Huila. Natural! This lot is produced by Alexander Vargas at his farm La Piragua. You may recognise the name, if you've been checking the Cup of Excellence finalists for the past decade. This is a great example of high quality natural processing; sweet and rich but still juicy and clear. Expect a bold, ripe coffee with notes of pomegranate, cantaloupe, and kiwi. We sourced this coffee through our new friends at La Palma y El Tucan, by way of their sister company Equation Coffee, whereby they connect with local coffee farmers and provide support to improve quality and assist with export. Not that Alexander Vargas needs the help, he is no newcomer to the world of specialty coffee production. He has been a coffee farmer for over 25 years, beginning on his parents farm at only 15 years old. At 20, he decided to begin his own journey and produce high-quality specialty coffees and cultivate exotic varieties. Since then, he has placed in Colombias Cup of Excellence competition an impressive 4 times. The mistakenly-named Pink Bourbon is not a Bourbon at all, nor a mutation of Bourbon, but actually an Ethiopian landrace variety. The origins of how this Ethiopian landrace variety, with its pinkish-hued fruit, landed in Colombia is a mystery. The most likely explanation is that someone, at some time, tried to bring in Gesha seed from Ethiopia and instead ended up with what we now know as Pink Bourbon. What we do know however, is that this person lived in Huila, and planted the variety alongside an abundance of Bourbon. Suspicions that this ‘Pink Bourbon’ was not actually Bourbon at all quickly came about when the pink-variation began dominating cupping tables with a profile unlike any other Bourbon before it. The pronounced florality, citric acidity and tea-like quality set it on a path to become a highly sought after cult-favourite amongst the specialty coffee world. Reminiscent of some other Ethiopians landraces before it. In 2009, Alexander Vargas transformed Finca La Piragua from basic land into its current state, featuring a residence, a coffee processing area, micro-beneficio fermentation tanks, and drying space. Alexander Vargas is a recognized, but often overlooked name in the world of specialty coffee. He is a humble man, but having placed in the finals of the Cup of Excellence 4 times is reason enough for applause. His success until now is by no means of chance. He is a dedicated, hard working coffee producer who built his farm and legacy from the ground up. He is focused not only on quality, but on the sustainability of coffee production for the land, himself, and the community in Palestina, and he is constantly innovating and looking forward. Along with some neighbouring farmers and his wife Lydia, they recently established a small school for the children of the community. |
Bold, pomegranta, kiwi and fruits Altitude: 1800 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| San Ignacio, Peru | This sweet, rich organic coffee is produced by 223 female producers in San Ignacio, Cajamarca, who make up the women's group 'Cosecha de Mujer', which is part of the Prosperidad de Chirinos cooperative. The name translates to 'harvest of women' and was formed to promote gender equality on farms and in the cooperative, and to strengthen the leadership capacities of female members. Expect notes of dark chocolate, orange, and molasses. Peru, in our opinion, is one of the most exciting coffee producing countries at the moment. It is now the worlds largest exporter of Organic Certified Arabica. Coffee production in Peru is overwhelmingly small-scale. The majority of the coffee in Peru is grown by smallholder farmers in rural, mountainous regions. Because of this, cooperative washing stations and mills are vital to the processing and export of Peruvian coffee as the majority of these farmers can not produce enough coffee to export as a single lot. There are also benefits to the cooperative model, such as community involvement, a centralised body for market-feedback and quality control, as well as other benefits like agricultural support and financing. The cooperative noticed that women were typically only involved in the cooperative peripherally and even more rarely involved in decision making. To address this, JUMARP created the Mujeres program. The program works to improve social and economic standing for women members. To increase women’s participation, they began by identifying barriers to women’s active participation and then started implementing steps to help women get more involved. The Mujeres program helps women develop their skills in decision making, leadership, entrepreneurial management and teamwork. They also focus on bolstering self-esteem so women have the confidence to share their new skills in public settings and around men. Participants also receive sensory training and learn to roast to help them sell their roasted coffee at a local market and to gain a better understanding of quality. |
Dark chocolate, orange and sugars Altitude: 1200 - 1900 masl, Process: washed |
Selected Mix, Blend / Darker |
| Popayan, Colombia | A rich and sweet decaf using ethyl acetate naturally derived from sugar cane to decaffeinate the coffee. The recent arrival of coffees processed with the sugarcane method really shook our opinion on decaf. This natural process avoids excessive temperatures and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. Gone is the slightly off-putting taste of old school decaf as now it is far more sweet and balanced. This decaf process is completed in the country of origin, which leaves a larger share of the profits in Colombia itself and is substantially more sustainable. Sugarcane processing has changed the game of decaffeinated coffees. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. The big advantage of this process, outside of the flavour profile, is that it was developed and is completed in Colombia. This allows for progression through the supply chain without the extra costs and miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany and the profits stay within the country of origin. Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally occurring, the process is labeled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine until the desired caffeine level is reached, the EA residue on the beans is removed by steaming the caffeine in the bean and extracts the caffeine while leaving most of the other flavour compounds. |
Rich, sweet, chocolate Altitude: 1400 - 2000 masl, Process: EA decaf |
Decaf |
| Nestor Lasso, Colombia | The famous Ombligon by Nestor Lasso at El Diviso! Nestor's catalog of exotic varieties and highly advanced processing has seen his coffee in the finals of both the Brewers Cup and World Barista Championships in recent years. This particular coffee was used to take 3rd place in the 2023 World Barista Championship, and we can see why! It makes for the most outrageous milk drink we've ever had. Expect a loud, intensely sweet coffee with notes of cherry, plum, and pomegranate with a deep, spicy undertone. Note: This coffee is roasted for filter, but is just as good on espresso! Pitalito is an exciting coffee growing region with many young and ambitious producers pushing the boundaries of coffee quality. Nestor and his brother Adrian, who are only 22 and 24 years old respectively, joined their family farm with neighbouring producer Jhoan Vergara to create El Diviso. They form part of a group of young coffee producers in the region, including our friends at Zarza coffee, who are sharing knowledge and ideas with each other, and even combining their farms, with the goal of making Huila known for producing world class specialty coffee. Huila is a hotspot of ‘newly found’ varieties, most of which their origins are unknown. Ombligon is aptly named for it’s distinct ‘belly button’ on the tip of the cherry. The variety is also known as ‘Papayo’ due to it's shape. Ombligon was believed to be a mutation of Caturra, but genetic testing indicates it is closely related to Ethiopian landraces. Among the list of varieties discovered in Huila with Ethiopian heritage are Pink Bourbon, Chiroso, Wush Wush, Aji, and this Ombligon. |
Cherry, plum, pomgeranate Altitude: 1750 masl, Process: natural |
Premium |
As a specialty coffee roaster, Giraffe select characteristic coffees that you can recognise from thousands. Coffees whose flavours are so interesting that you don't drink coffee, but taste it. For these, they are the most beautiful beans from Central and South America, Africa and Indonesia. Giraffe support the values of an authentic and environmentally friendly coffee culture, showcasing agricultural knowledge and terroir identity. Giraffe share the values of a transparent chain, with a priority for traceability, quality and fair prices that give farmers a future. After all, good coffee starts with good 'green coffee', today and tomorrow.
Giraffe Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Guava Banana, Colombia | This is the third year that we proudly offer the Guava Banana from the farm El Vergel Estate. For us it is more than just a coffee, it is a sign of the beautiful collaboration we have built with Elias and Shady Bayter, the producers of this coffee. We are impressed by their work and very happy that we can include this coffee in our assortment again. El Vergel Estate is a relatively young plantation, but Elias and Shady have been working passionately on improving their coffees for years. Since 2016, they have been growing specialty coffee and since 2018 they have been experimenting with fermentation techniques. The Guava Banana is the result of these experiments, in which they use an anaerobic natural process to ferment the coffee. This creates a unique, complex flavor. El Vergel Estate is located in the mountains of Tolima and offers ideal conditions for growing high-quality coffee. The plantation is located at 1350 meters above sea level, where Elias and Shady Bayter and their team work on the cultivation of specialty coffee. In 2018, they began experimenting with an anaerobic fermentation process, which added an extra dimension to the flavor profiles of their coffee. This process lasts between 48 and 60 hours and is carried out under controlled pH levels, so that the flavors develop optimally. This is followed by a drying process and a 45-day cooling period to perfectly adjust the moisture content of the beans. The coffee is then stored in silos, so that it retains its best flavour. The result is a coffee that works well in both espresso and filter extractions, with a full body and a complex flavour profile. What makes this coffee special is the collaboration with Elias and Shady. It is great to see how they continue to develop and deliver high quality coffee time and time again. This year the Guava Banana is back in our range and we are very happy to be able to offer the result of their work again. |
Fruity, floral, sweet Altitude: 1350 masl, Process: natural anaerobic |
Plus 87 |
| Hambela, Ethiopia | The Guji-Hambela region, located in Ethiopia, is known for its beautiful landscape. The fertile red clay soil, abundant rainfall, consistent temperatures and high altitude create the perfect environment for producing quality coffee. This coffee, usually known for its distinctive bergamot flavor, surprised us with a peach aroma that we absolutely love. The Guji – Hambela region in the Oromia Region of Ethiopia is known for its beautiful landscape and rich biodiversity. The area covers approximately 1,200 square kilometers. Coffee plays a central role in the cultural life of the community, with unique coffee rituals and traditional music. The ideal conditions for coffee cultivation, such as fertile soil, high rainfall and high altitudes, ensure the production of high-quality coffee. Small-scale farmers, with an average of 1.5 hectares, contribute to this production. After harvest, the coffee cherries are processed in washing stations using various processing methods, including natural, washed and anaerobic. Of course you expect that recognizable bergamot flavor from a washed coffee from Ethiopia but this coffee blew us away with an aroma of peach that comes forward even more in the cooldown. We are completely fans. |
Chocolate, peach, floral Altitude: 1800 - 2000 masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Vidita Rojo, Nicaragua | Vidita Rojo is a beautiful washed coffee from Sueva Segovia in Nicaragua. The Paguaga family manages five coffee farms here, which they manage with transparency, care for quality and integrity. With the brand Café Vidita they strive to offer the best of Nicaraguan coffee. Taste the sweet and nutty notes of almond, caramel and dark chocolate in this soft Vidita Rojo. The Paguaga family manages five coffee farms in the Nueva Segovia region: Los Congos, Las Brumas, La Iguana, La Española and La Portuguesa. They even managed to protect the mountaintops of their properties by declaring them a nature reserve. Rina and René aim to create a model for other farmers in the region to follow for healthy and happy farms, and they do this through a systematic approach. The soil is carefully analyzed, and nutrition plans for the plants are implemented throughout the year. The ripe berries are picked, and depulped without water and then fermented for 15 to 36 hours. After fermentation, the berries are washed and transported to Santa Lucila Drymill, where it is processed until it reaches a humidity of 11 degrees. |
Almond, caramel, dark chocolate Altitude: 600 - 700 masl, Process: washed |
Plus 87 |
| Guardabaxo, Brazil | This Brazilian coffee, from the Morgiana region, has a pronounced nutty and creamy character. This combination of natural and pulped natural gives you the best of both worlds with a full body, lots of sweetness and very nutty. You will find flavors such as hazelnut, caramel, biscuit and chocolate. Due to the sweet character of this coffee, this is an accessible coffee and also perfect for a cappuccino! Fazenda Matão is part of the Marco Antonio Guardabaxo family estate and has a long history of high quality coffee growing. dating back to the 1960s. Since Marco took over the farm in the early 2000s, he has renovated and expanded the agricultural infrastructure. agricultural infrastructure. Marco works closely with his manager, Marciano de Jesus, who lives on the farm with his family. Both are committed to sustainable, high quality products and work with our other farms in the area to improve the coffee throughout the region. The name Matão, literally green bush, is over 70 years old and reflects the lush vegetation that covers the fertile area. lush vegetation that covers the surrounding areas. The farm is a bright green gem in the Mococa countryside. Marco and Marciano are very committed to implementing sustainable practices at Fazenda Matão. The team actively works to prevent soil erosion on the farm and to promote the diversification of the local flora, with trees such as Embaúva, Aroba and Aroba. such as Embaúva, Aroeira Vermelha and Pau Porva growing naturally on the property. Respect for the community is also a The farm’s 40 dedicated seasonal workers are paid a living wage, safe working conditions and terms, and work alongside Marco and Marciano to continually improve the farm’s processes. Being so close to our Fazenda São Domingos, Marciano is also able to take advantage of the fantastic home-made biofuel from his neighbouring fazenda. environmental profile of the farm. |
Hazelnut, biscuit, milk chocolate Altitude: various masl, Process: natural |
Blend / Darker, PERCENT |
| Los Tulipanes, Peru | From the highlands of Cajamarca comes Los Tulipanes, a full-bodied coffee with rich fruity notes. The combination of a high-altitude terroir and careful processing creates a refined balance between sweetness and complexity. A versatile coffee with a beautiful balance and layered flavors. Cajamarca is a fertile region in northern Peru, where the combination of highland forests and a favorable climate contributes to the quality of the coffee. In Huabal and San José de Lourdes, small-scale farmers work to grow Caturra and other varieties, with fruit trees growing among the coffee plants to create a healthy ecosystem. Careful processing and sustainable farming methods give this coffee its unique flavor profile. The coffee beans undergo a careful fermentation and drying process that contributes to the complex and refined flavour. Depending on the district, the fermentation time varies between 72 and 120 hours, with the berries first fermenting in their skins and then for a few more days after depulping. The beans are then spread out in a thin layer and dried for between 14 and 17 days. By carrying out the drying in phases and avoiding peak hours of sunlight, the coffee remains optimally balanced and retains its deep aroma. This careful approach produces a coffee with a full body, rich fruity notes and a refined sweetness, making Los Tulipanes stand out as a balanced and versatile coffee. |
Lavender, blueberry, vanilla, almond Altitude: various masl, Process: honey |
Blend / Darker, Bloom |
| Condor, Colombia | If the James Hoffmann project has shown us anything, it is that careful decaffeination can produce excellent coffees. That is why we have teamed up with Forest Coffee. Brothers Shady and Elias, who are also responsible for our Guava Banana and Papayo Paradise, have used their expertise to decaffeinate this Black Condor batch. The result is Condor Decaf: a unique coffee with a full and layered flavor profile, unmatched in quality and taste. The decaf market traditionally consists of old harvests that are decaffeinated. It is a disregard for specialty coffee lovers who want more than a box of cardboard. Fortunately, this is changing rapidly. As our decaf Project with James Hoffmann also showed. With our exporter Forest Colombia we have a partner who knows how to make the best decaf every season. With Elias and Shady we closely follow the harvest times in the regions. The coffees come from Tolima from the farm owned by Forest. There they make a regional lot that they call Black Condor, a beautiful classic Colombian profile that resembles washed coffee. Single origin Latin American coffees that we always carry. Especially for decaffeination, they pick out part of the harvest here and process the green coffee as decaf with the Ethyl Acetate method. When decaffeinating coffee, a naturally occurring compound from sugar cane is used, called Ethyl Acetate. From sugar cane to rum, you start by fermenting the sugar in the sugar cane to the highest possible alcohol percentage and then it is distilled. With this distillate, the distiller always has a forerun and an afterrun. This contains Ethyl Acetate. Simply explained (and therefore not 100% correct), the beans are steamed to open the pores of the coffee. The steamed beans are then soaked in Ethyl Acetate, in which the caffeine is dissolved. The beans are then steamed again to remove the Ethyl Acetate dissolved with caffeine and then dried again to a moisture percentage between 9 and 13%. After the second steaming, there is no more Ethyl Acetate present in the bean and if there were to be a very small percentage, it would disappear immediately during roasting. |
Hazelnut, biscuit, milk chocolate Altitude: 1700 - 1950 masl, Process: natural |
Decaf |
| El Jaguar, Nicaragua | The flavor profile of this Nicaraguan coffee is full and rich, with hints of gingerbread and black cherry. This coffee is perfect as an espresso but also delicious as a filter coffee. It was great to meet Jean Yves, after we tasted the coffee blind and we looked at how the coffee I could still remember what he told me about the preservation of the El Jaguar nature forest and the birds that live there. Jean Yves sent me 2 more pre-shipment samples in the time after the coffee festival to determine the right lot together. We were given the opportunity to buy the whole lot of 828 kg of this variety and processing method. I hope that next year we can buy such a nice lot from these farms again. El Jaguar is a cloud forest in Nicaragua that does more than just grow coffee. The farm is recognized as a 'Global Important Bird Area' and is an important refuge for over 375 species of birds, including endangered and migratory species. During the Amsterdam Coffee Festival we met Jean Yves, the producer, after his coffee immediately stood out during a blind tasting for its complexity and depth. Jean Yves explained how they combine coffee production with the preservation of the cloud forest and the protection of the unique flora and fauna. After the festival, he sent us two pre-shipment samples so that we could select the best lot together. In the end, we were given the opportunity to purchase the entire lot of 828 kg of this exceptional variety and processing method. The result is a coffee that not only excels in taste – with hints of gingerbread and black cherry – but also contributes to the preservation of this special nature reserve. |
Full, black cherry, caramel, gingerbread Altitude: 1200 - 1400 masl, Process: natural |
Premium |
Sky Lark coffee roasters find and roast extraordinary coffee, paying extra to conserve nature (including skylarks) and empower growers. Paying a premium on all coffees, Sky Lark then also donates another £1 per kilo to support both the environment and the people long exploited by coffee supply chains. Never compromising on quality, 100% of Sky Lark's income supports charity projects. Using their coffee relationships to challenge coffee trading norms, Sky Lark pay top specialty prices at twice the Fair Trade rate or more. These are the first steps in a long-term process to challenge the power dynamics in the value chain and (hopefully) to help change the way coffee itself is traded.
SkyLark Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Guerrero, Mexico | Guerrero has been hit by hurricanes in the last couple of months, and farmers have lost quite a lot of trees and infrastructure. From now through the end of the year, we'll be donating £1 per box or bag sold to relief efforts. If you want to donate additionally, add it as a 'tip' on checkout and we'll add 100% of that money to the donation pool :) This is one of our most important coffees of the year. Mexican coffee has dwindled to almost nothing in recent years as a result of coffee leaf rust, low C market prices, political strife, and drug trafficking. Almost all remaining Mexican coffees are grown on large estates in Oaxaca and other well known provinces. This coffee is different. It is from the Guerrero region, and is grown by indigenous people in traditional biodynamic fashion. These coffees are from tiny farms (often less than a hectare) with productions of less than 60 kg from many of them. These farmers' way of life depends on companies like Skylark to support them by paying higher prices than the market would offer for the quality they supply... that's why we bought a really big lot from Guerrero this year. Fortunately, the quality of this particular lot is stellar. Notes of melted milk chocolate, coffee pulp, and Lambrusco will reward you for supporting these farmers like we did. We sourced this coffee with Ensambles, who do superlative work to shepherd this coffee from seed to our roasterie. Here's a bit more info from them below: The state of Guerrero is one of Mexico’s 16 coffee producing states, bordering Oaxaca and Puebla. In Guerrero, 80% of the territory are mountains and the main economic activity is agriculture. Coffee was first introduced by the Spanish along the coast in Sierra de Atoyac, and most of the labor force for picking coffee was brought over from the poorest areas of Guerrero - a region called Montaña Alta. Those workers, seed by seed, propagated their homes with coffee, bringing it in their pockets from the big plantations in Atoyac. The region is now characterized by the production of shade grown natural coffees. Guerrero almost only produces naturals, which is rare in Mexico, with more than 90% of total exported coffee being washed. Nowadays, Montaña Alta suffers from high rates of poverty, marginalization and migration to the more northern states of Mexico, as well as the US, in search for work. In the face of a lack of opportunities, and the growing demand for narcotics in northern countries, a crack in the door was opened for drug trafficking to take over these vulnerable regions. This proliferation of narco-trafficking has unfortunately painted Guerrero in a very unfavorable light, the perception of which is exceedingly difficult to overcome. Because of this context, few companies have invested in the area with regards to the purchasing of coffee. Almost 100% of Guerrero coffee is bought, directly or indirectly, by one single private company, who then resells to a big international buyer. This monopoly has set very low prices for coffee and a general lack of interest from this crop. Ensambles Cafes Mexicanos began a project focused on specialty coffee in this area back in 2017, a project led by Miguel Guevara, an agronomist originally from Montaña Alta. Miguel has been working with producers to improve quality and help reach out to different markets. Miguel delivers training on selective picking, cherry flotation, and drying. He also supports the project by obtaining regional funds to finance nurseries, local warehouses, raised beds etc. The first producers to join this initiative were all women. Many women in this region are empowered to make decisions because their husbands are living farther north for work. Those women call themselves the “Evas," in reference to the first woman Eve. They decided to call the project JUBA, which means 'mountains' in their indigenous language Mephaa. Discontentment with low prices has allowed this project to grow rapidly, increasing from 5 to now 70 producers in 5 years. Ensambles now has a regional lab in Montaña Alta with analysts and cuppers where producers can come and bring their sample. We provide feedback and recommendations until their coffee qualifies for the specialty premium. Our criteria range from cup quality, humidity/water activity, to yield. We are now able to employ and empower two women from the community to coordinate the lab and reach out to more producers across the region. "Nahual" means the ability to transform yourself into another being. We think it is a good analogy for the switch from commercial low paid coffee to quality better priced coffee. |
Milk chocolate, coffee pulp, lambrusco Altitude: 1400 masl, Process: natural |
Selected Mix, Bloom |
| Ashu Syoum, Ethiopia | A truly exceptional coffee from a farm that embodies our values here at Skylark, this is quite possibly the best Ethiopian coffee we’ve ever released. Within about five minutes of tasting our first sample of this coffee we committed to buying the whole lot. This coffee delivers the most gorgeous notes of blueberry, jasmine, and strawberry pastry... still, the quality of the coffee is only part of the reason we're so excited! This coffee comes from Bette Buna, an Ethiopian coffee company that we are thrilled to support. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. Coffee is a big deal in Ethiopia. More than 33% of the country's GDP comes from the export of coffee and 80% of that production comes from smallholder farms under 2 hectares, even as 90% of people working in coffee in Ethiopia don’t make a livable income. Bette Buna was formed to meet the obvious need to improve outcomes for smallholders and to generate opportunities for farming communities along the way. Having started in 2019, they have already grown considerably. They have expanded the Taferi Kela farm from 2 to 50 hectares and have spread to a second 50-hectare farm in Megadu, Guji, where this lot was grown. Both farms have tree nurseries where varietals are grown for their own use as well as to share with surrounding farmers. Similarly, they have facilities where they process their own lots and educate other farmers in processing techniques while their ‘Coffee Campus’ programme provides training in roasting, brewing, and even exporting. Essentially, they provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also work hard to incorporate sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for coming generations. We’re such big fans that we sent Micah and Tabitha to help and learn from them for a couple weeks this January. Why is this coffee called ‘Ashu’? When Dawit Syoum was born, his grandparents gave him the nickname Ashu which means Great Satisfaction. Bette Buna gives their anaerobic lots the name ‘Ashu’ not only because they make for greatly satisfying cups of coffee, but also because, like Dawit, there is a lot of ingenuity, hard work, and a certain amount of luck that brought these coffees into being. This special Ashu lot is a 96-hour anaerobic natural lot processed by Dawit and Siday Tadesse, Bette Buna’s processing manager. Processing coffees as anaerobics is relatively new for Bette Buna. They followed lots of information they found on the web, chatted to other producers, watched and listened to podcasts and figured things out as best as they could. There is a lot of risk with new processing, but their bravery paid off, and we’re looking forward to trying even more processes from them in the years to come. |
Blueberry, jasmine, strawberry pastry Altitude: 1900 - 2200 masl, Process: anaerobic natural |
Bloom, Single / Light, Selected Mix |
| Ituze, Rwanda | It’s always been a huge focus for us to have impact with our buying, especially when it comes to our high-volume ‘blender slot’ coffees. This Rwandan washed is a prime example of how we can directly support a brilliant (entirely female!) farmer-owned organization that in turn supports its community, creating the most positive impact we can with one of our largest coffee purchases of the year. This Rwandan will go in several of our blends, but it's also delicious on its own, with notes of chocolate, macadamia nuts and orange. The Ituzi Women's Cooperative was formed in 2008 by 18 women diagnosed with HIV/AIDS. Despite facing many challenges, they were determined to create a better future for themselves and their families. "Ituze" means "calmness" in Kinyarwanda, which is the effect the women wanted their cooperative to have. Their first goal was to provide support and friendship to each member, meeting regularly to offer advice and lend a listening ear. This sense of community was essential to their success. Today, the Ituze Women's Cooperative is a thriving business. Besides growing coffee, they also farm pineapples and manufacture soap, both adding to their overall profit and allowing them to save enough money to pay for medical insurance, rehabilitate houses, buy educational materials, and purchase livestock. The women of Ituze selectively handpick ripe, red cherry and deliver it to Ngamba washing station. There it is floated to remove underripes and inspected for defects by specially trained staff. Cherry is pulped and fermented for 10-12 hours in fermentation tanks, after which the parchment is washed and laid on raised beds to dry. Workers rake parchment frequently to ensure even drying and removal of damaged beans. It takes about 21-30 days for parchment to dry. We sourced this coffee through our friends at Sucafina, who operate several washing stations and partner with the Kahawatu Foundation to promote farmer welfare and profitability across Rwanda. |
Chocolate, nuts, caramel Altitude: 1600 masl, Process: washed |
Blend / Darker, PERCENT |
Back in 2016, together with Silo Coffee, Father Carpenter opened a coffee roastery and co-founded Fjord Coffee Roasters. The next year, their cafe was already quite busy and they wanted to open a space that allowed them to sell more retail goods, hold public cuppings and produce take away goods fast, and so Father Carpenter ToGo was born. Fast forward to 2023, the Father Carpenter team thought it was time to let Fjord be Fjord and Father Carpenter be Father Carpenter, and so they disconnected, now sourcing their own green coffee and starting to roast their own coffee. Their team's desired preference for roast profiles was a little different and so the change spurred on their roasting approach of 'fast and light'.
Father Carpenter have a modern approach to coffee and coffee roasting, you could call it a romantic and puritan approach. They believe that each of their green coffees has a peak potential for flavour and that flavour is intrinsic; coffee should be bright, sweet and clean as a minimum requirement.
Father Carpenter Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Ngaindethia, Kenya | Our first year tasting and buying coffee from the Ngaindethia Factory in Embu. Standing out on the table in Nairobi's cupping, we selected this lot for it's quintessential flavour profile - intensity of flavour centered around Starburst sugar and berry acidity. Farmers in Kirurumwe Farmers' Cooperative Society have been growing coffee since the 1950's and the Co-op operates 3 factories, 1 of which is Ngaindethia. We roast this coffee with jamminess in mind. The end result should be a sweet, jammy coffee for a fantastic morning. | Blackberry, blackcurrant, hibiscus Process: washed |
Plus 87, Rest of World, Selected Mix |
| El Recreo Gesha, Colombia | A standout coffee worth our time. Farmed in the black and beautiful soils of Cundinamarca by father and son, this washed Geisha lot is pure and elegant. Duo, father and son, Diego and Fernando operate two farms two hours from the capital, Bogota. Growing mainly Geisha, Castillo, Bourbon and Tabi, all farmed well, the hurdle here is largely the drying time it takes to get the washed seeds down to an exportable moisture content. All coffee are dried on raised beds, sometimes out in the open, but usually within a housed room to protect the drying coffee from the elements. The cool climate of the area means that the coffee can regularly take up to two months to fully dry, which we think contributes the fantastic shelf live of the Finca el Recreo/Cafe Oropel green coffee we, Father Carpenter, have purchased these past few years. | Bergamot, red apple, sugarcane Process: washed |
Premium |
| Danissa, Ethiopia | A bouquet of flowers for a loved one, or a Natural Process Ethiopian Landrace from Ture, the master of Guji. Bright and intense, this coffee can immediately change the fate of the day. | Lime lollies, bergamot, mango Process: natural |
Single / Light, Plus 87, Rest of World |
| Karimikui AA, Kenya | Karimikui produces some of the best coffee in Kenya, and this lot is no exception. Pure berry juice from the red soils of Kirinyaga. This fully washed AA lot of SL28 and 34 and Ruiru is fresh and refreshing and has an envigorating quality that one gets from things that increase pleasure in life, like the vibrant colour of a fresh flower, or the smile of a baby. It is a pleasure inducing coffee. | Red currant, pomegranate, raspberry Process: washed |
Plus 87, Rest of World |
| Divino Nino, Colombia | This could be called our most traditional style coffee, with its heavy body and rich, round flavour. It sometimes feels like espresso coffees from Huila are meant for early mornings, as you've been stripped from the warmth of your bed, these viscous and sweet espressos aid you in the transition. | Marzipan, dark chocolate, red fruit Process: washed |
Selected Mix, Blend / Darker |
GUSTATORY (adjective): curating excellence in taste.