Tasting Notes: February 2025 Coffees
At CAYO, the adventure in the world of specialty coffee began long before they opened our doors in the 13th arrondissement of Paris. Their story is rooted in the captivating journey of exploring the best coffee terroirs around the world. From Ethiopia to Peru, from Kenya to Brazil, CAYO have met passionate coffee farmers who share their vision of quality and sustainability and with whom they have strong relationships. At CAYO, they don’t just roast coffee, they tell the stories of their partner farmers. CAYO believe strongly in traceability, and they take great care to roast each bean with the utmost care, to ensure that our coffee is not only delicious, but also ethical. CAYO also take care to share with their customers their passion for specialty coffee and put all their energy into making each cup an unforgettable experience.
CAYO Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Dari, Ethiopia | This lot is part of the coffee production from Dari Station, strategically located in the picturesque Dola region of western Guji. Buno General Trading, known for exporting high quality coffee cherries, is committed to community development, including establishing a school near the station, benefiting the entire local community and neighbouring washing stations. On the lush green hills surrounding the village, farmers cultivate coffee with care. The rich and fertile land, adorned with local trees such as Cordia Africana, Acacia and Albizzia, provides a conducive environment for growing premium coffee.
Buno General Trading pays an additional premium for every kilogram of fully ripe cherries delivered during the off-season. This incentive system encourages farmers to be patient and supply only the highest quality cherries, thereby promoting exceptional coffee production. |
Stone fruit, blueberry and vanilla Altitude: 2000 - 2300 masl, Process: natural |
Plus 87, Rest of World |
| Cirilo, Peru | Cirilo Andarapino grew up in a mountain village at 4,000 meters above sea level, growing potatoes and herding llamas and alpacas according to the Inca tradition. He is the first in his lineage to grow coffee and does so with great enthusiasm, planting mainly Bourbon and Typica varieties. He maintains his farm with great care and pays attention to the treatment advice of his experienced neighbors in Cedrobamba, such as Hugo Pareja.
The members of each committee of the Incahuasi cooperative share the same Inca ancestry and culture who traditionally share work processes within the community and it is through this collaboration that practices are refined and perfected according to the Inca tradition. |
Balanced sweetness and fruity Altitude: 2300 masl, Process: washed |
Plus 87, Rest of World |
| Coffee Yard, Uganda | Located at the foot of Mount Elgon, The Coffee Yard sources coffee from the Sironko, Mbale, Bulambuli and Kapchorwa districts. Norman Mukuru, with nearly 20 years of experience in coffee, founded this receiving and drying centre. He has been producing natural coffees since 2018 and adjusts his methods to meet his customers’ expectations.
The cherries are hand-sorted to keep only the ripest ones and the drying is done on raised beds. To standardize the batches, the cherries are then sorted according to their level of ripeness and moisture before entering an open vat fermentation process to obtain a floral profile. The final drying on raised beds lasts about 21 days to obtain a moisture content of less than 12%. |
Raspberry, redcurrant and dark chocolate Altitude: 1800 - 2200 masl, Process: natural |
Single / Light, Plus 87, Rest of World, Selected Mix |
| Tumba, Rwanda | Located at 1,776 meters above sea level in Rulindo District, Northern Province, Rwanda, Tumba Washing Station is just outside the picturesque town of Mukoto. Occupying just 1.2 hectares, the station, which has been operational since 2008, is home to a team of 12 full-time staff year-round and approximately 95 seasonal workers during the harvest months.
The cherries at the station undergo a meticulous sorting and flotation process, to ensure that only the densest, highest quality cherries are retained. Once sorted, these cherries are inspected on pre-drying tables before moving on to the next phase. Central to the processing process at Tumba is the use of specially designed raised drying beds. Inspired by traditional African structures, these beds promote air circulation around the cherries being dried, allowing for a more uniform drying process and preventing the growth of mould. After 25 to 30 days of drying, the cherries are mechanically pulped and cleaned. The station's owner, Mr. Venuste, formerly a primary school teacher, pays attention to the smallest details and thus contributes to making Tumba an exceptional station, carving out a place of choice among a range of excellent coffees. |
Mango, pineapple, mint and milk chocolate Altitude: 1750 masl, Process: natural |
Single / Light |
| Henry Chavez, Peru | Incahuasi coffee is the fruit of ancestral traditions and an exceptional environment. In the heart of the Incahuasi Valley, translated as “home of the Incas,” southwest of Cusco, Peru, this coffee is grown at altitudes ranging from 1,850 to 2,450 meters, benefiting from varied microclimates shaped by the majestic snow-capped mountains surrounding it.
The Incahuasi cooperative perpetuates traditional methods, fostering collaboration and learning between farmers. They use shade trees between the coffee plants to protect the ecosystem and use irrigation from natural sources to maintain their crops during the dry season from October to April. This unique climate creates a staggered harvest from September to December, allowing the coffee cherries to mature slowly, developing complex flavors. |
Pineapple and passion fruit Altitude: 2200 masl, Process: double fermentation washed |
Premium |
Wide Awake Coffee Roasters was founded as a passion project in 2019 by Rutger. Today Wide Awake are a team of 8 geeky humans from different parts of the world, all passionate about learning and always looking for what’s better and nerding about coffee. Seasoned roasters, baristas, cuppers and service people, Wide Awake release their coffees as one of their 11 Series. Each series represent a certain taste profile that they use to source and roast the world’s best coffees, from Big and Bold to Wild and Funk. Every Series gets 4-5 releases per year, either from farmers with whom they’ve built a long-term relation, or from new, exciting producers.
Brussels is Wide Awake's hometurf, their playground for roasting and brewing - Wide Awake's roastery is based in the Magellan Parc at the Brussels canal, home to where they roast small but in consistent batches on a Loring S35.
Wide Awake Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Juicebox, Kenya | The Kiangoi Factory, managed by the Rung’eto Cooperative Society, is located in Kirinyaga, Central Kenya. Established in the 1960s, it occupies a 7-acre plot of land, serving the Kiangoro and Karinga Villages. Farmers associated with the Rung’eto Cooperative cultivate their crops on Mount Kenya's slopes, known for producing intense, complex, and flavour-dense coffees. The Kiangoi Factory's unique aspect is its location in tea-growing zones.
The cherries composing this lot were harvested at altitudes ranging between 1600 and 1800 masl. Before processing, farmers hand-sort the cherries to remove unripe and overripe ones. After that, a 3-Disc Agaarde disc pulping machine is used to remove the skin and pulp from the cherries. The coffees are then graded by density into three categories. When it comes to the fermentation, the coffee is dry fermented for 18 to 36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. After fermentation, the coffees are washed and again graded by density in washing channels and might sometimes be soaked in clean water overnight. To finalise the process the coffee is then sun-dried for 12 to 20 days on African drying beds. |
Pomelo, dried kiwi, cardamom and hibiscus Altitude: 1600 - 1800 masl, Process: washed |
Rest of World, Plus 87 |
| Superfreak, Ethiopia | The Bona Zuria washing station is located in the Bona Zuria village at 2000 to 2330 masl. At this altitude, coffee cultivation used to be difficult but given the recent temperature changes due to climate change, it is now possible to grow coffee there. Coffee produced in the Bona Zuria district is generally bright, intense and floral. This can be explained by how recent coffee cultivation in these areas is, meaning that coffee trees are now in their prime resulting in better yields and high quality coffees.
This lot was processed using a winemaking technique called carbonic maceration. During this fermentation process, the coffee will ferment in a carbon dioxide-rich environment which will alter the types of microbes that will influence the taste profile of the beans. Prior to this, farmers would have handpicked cherry and delivered it to the Bona Zuria station. At intake, employees hand sort the incoming cherry in order to remove under- or over-ripe or damaged cherry. At the end of the fermentation stage, the cherry is removed, washed and laid on raised beds to dry. To make sure even drying occurs, the coffee is raked regularly. |
Purple grape, rose, blackberry jam and candy Altitude: 2000 - 2300 masl, Process: carbonic maceration |
Rest of World, Plus 87, Premium |
| Anemone, Ethiopia | Ranger, the station's owner, oversees the operations at Banko Gotiti. This station sits at an elevation of 1980 masl and is located near Gedeb Town in Gedeo. Renowned for its heavy, intense, floral and stone fruit flavours, the station sources cherries from around 780 local farmers that grew their coffees at an altitude of 1950 to 2300 masl.
The cultivars grown by the smallholders are mainly Welisho and Kurume. After being hand-picked the coffee cherries are mechanically pulped in order to remove both the skin and residual pulp. During that phase, the cherries are also graded based on density. After that, the coffee is fermented under water for around 48 hours to be then graded again in water channels in order to keep the denser, higher quality beans. The parchment is then soaked in clean water for approximately 2 hours, and then dried on raised beds for 8 to 20 days. Finally, hand sorting is conducted for 2 to 4 hours. |
Grapefruit, sencha, peach and jasmine Altitude: 1950 - 2300 masl, Process: washed |
Plus 87, Rest of World |
| Moon Safari, Colombia | Finca Filadelfia is a family farm that lies high up in the Siberia Ceibas Natural Park in Northern Huila, close to the region capital of Neiva. We were introduced to Carlos Motta via Yonatan from Cuatro Vientos, our long-term partner in Huila. Inspired by the success of his brother-in-law's café in Rivera (Cafe y Arte), Carlos Motta decided to switch careers from mechanics to coffee in 2022. In Finca Filadelfia he found a 30 year old farm that enjoyed ideal conditions for specialty coffee production.
Finca Filadelfia lies at 1800 masl and enjoys a cool and cloudy climate, ideal for slow cherry development. The farm’s soil has a rich black top layer with sandy subsoil beneath. The finca is surrounded by a major river that serves as a vital water source for the town of Rivera. Carlos grows Castillo, Colombia, San Bernardo and Gesha. The views from Finca are stunning and Carlos has been building accommodations to draw visitors to the farm. When we first cupped Carlos his coffee in 2024 in Neiva, we loved its upfront orange sweetness, mild acidity and milk chocolate finish. Carlos's coffee is a staple on our Moon Safari series as it perfectly encapsulates the series profile. This lot of Red and Yellow Colombia was hand picked on the steep slopes of the finca. Upon arrival at the beneficio, the cherries are placed in bags for 12 hours for a short fermentation. The cherry is depulped, oxidized and then washed in open tanks. The beans are dried on African beds inside marquesinas, a process that takes 2-3 weeks due to the cold weather and limited sunlight. Finally, the coffee is meticulously hand-sorted again. This traditional, careful processing contributes to a clean, sweet cup. |
Orange, pear and milk chocolate Altitude: 1800 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Easy Rider, Mexico | This lot comes from The Eloxochitlán group in the Sierra Mazateca region of Oaxaca. Growing coffee is difficult in this mountainous region due to its remoteness and dramatic topography. Yields are low but the favorable climate and altitude creates very nice cup profiles. The Mazateca region produces some of the most complex cups and highest qualities in all of Mexico. This lot is made up of coffees from ten local Eloxochitlán producers.
This lot is composed of Typica, Mundo Novo, and Bourbon varieties. When it comes to the processing, the coffee was fully washed with the typical long fermentations found in the Mazateca, around 48 hours before being dried on petates, traditional hand-woven mats. |
Baked apple, Maltesers, basil and pistachio Altitude: 1500 - 1650 masl, Process: washed |
Selected Mix, Single / Light |
| Duke, Brazil | A comforting all-Brazil blend with rich chocolate, caramel, and hazelnut notes. Duke is full-bodied with low acidity and a clean finish, making it a versatile choice that works equally well with milk or as an espresso. Perfect for those who appreciate a classic, easy-going coffee. | Dark chocolate, hazelnut and caramel Altitude: various masl, Process: natural |
Blend / Darker, PERCENT |
| Sleep Well, Colombia | El Carmen is a small town nestled on the foot of the steep Andean ridges in the south of Huila. Mauricio Benavidez leads a group of local farmers that decided to jointly sell their coffee by forming the El Carmen Association. We first started buying their coffee in 2019 through our friends at Raw Material. While touring the Acevedo region in 2024, we visited Mauricio in the town and celebrated our 5 year partnership.
The Association consists of 60 farmers that have plots of 2-5 hectares, a very typical finca size in Colombia. Before the association, farmers were frustrated with low market prices. Given their elevation (up to 1800 masl), excellent terroir and mild weather, Mauricio knew the coffee was high grade. He went to Bogota in 2017 and met with Miguel from Raw Material. They helped them set up a cupping lab in the town to grade lots, separate them and sell them at quality premiums. When we cupped the coffees two years later, we were impressed by its clean, sweet profile, both in the regular and decaf version. Most farmers in the association grow Caturra, Castillo and Colombia. The cherry is pulped, washed and dried traditionally and then sent to a Colombia factory for decaffeination. Sugarcane decaffeination uses an organic compound derived from the fermentation of sugarcane (ethyl acetate) to wash out caffeine from green coffee beans. The method is very effective at removing caffeine molecules without affecting the other 1000+ aromatic compounds significantly. As sugarcane is abundantly available in Colombia, the decaffeination is done locally, leaving more economic value at origin. |
Raisin, vanilla, maple syrup and cherry Altitude: 1800 masl, Process: sugarcane decaf |
Decaf |
Father’s Coffee Roastery are a small family business that have made a big dream come true – now a family roasting powerhouse. Dad is roasting, mum is passionately tasting and the growing kids are watching enthusiastically. All that passion and all that love as a family has produced coffees with character and authenticity. That being said, whilst these coffees have been produced as a family, they can't, however, ensure that you’ll want to share them as one.
Love at first sight since 2013, everything in their founders' life revolves around specialty coffee. Still, in their live memory, they have their first Kenyan espresso and how this changed their perspective on the taste of coffee beyond the abundance of commodity coffee around - it was clean, sweet and fruity. Working behind coffee bars and kitchens across the city of Ostrava and at Five Elephant, Berlin, Fathers' Coffee was later borne, their own project within the world of speciality coffee.
Father's Coffees | Czechia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kii AA, Kenya | The Nyeri region is located in central Kenya, between the eastern base of the Aberdare Range and the western slopes of Mount Kenya. It is renowned for its fertile highlands, which are ideal for agriculture, particularly for growing coffee and tea. The combination of fertile soil, seasonal rainfall, high altitude, and cool nighttime temperatures contributes to the quality of coffee beans, which are dense and high in acidity. The produced coffees have high acidity, full body, and complex flavors with notes of ripe fruit. The Rumukia Farmer’s Co-operative Society, comprising 212 women and 248 men, oversees 115,000 coffee trees interspersed with native species to support local agroforestry.
The Tambaya wet mill is located in the Mukurwe-ini district. It processes coffee using the washed method and utilizes water from the Gura River, which flows from the Aberdare Ranges into the town. The processing method at Tambaya includes pulping the ripe coffee cherries, fermenting them for 12 to 48 hours depending on climatic conditions, washing, and then drying the beans on raised beds to achieve optimal quality. |
Blackcurrant, gooseberry and black tea Altitude: 1800 masl, Process: washed |
Plus 87, Rest of World |
| Tumba, Rwanda | Located at 1776 meters above sea level in the Rulindo District of Rwanda’s Northern Province, the Tumba washing station lies just beyond the boundaries of the quaint town of Mukoto. Occupying a mere 1.2 hectares, the station, operational since 2008, houses a year-round team of 12 full-time staff and approximately 95 seasonal workers during the peak harvest months. At the heart of Tumba’s operation lies its dedicated smallholder farmers. For the 2022 production season, around 1650 local farmers contributed their harvested coffee cherries to the station, culminating in an impressive yield of 290,000 kilograms of processed cherry. Vanuste Mugitaneza, a former primary school teacher, is the station manager at Tumba. His ability to pay attention to the finest details, a trait honed during his teaching days, contributes to Tumba being one of the most straightforward yet pristine stations to visit. The quality of coffee produced under Venuste’s watchful supervision consistently stands out, carving a niche for itself among an array of excellent coffees.
The cherries are carefully received and sorted to remove defective and unripe ones. The crucial sorting phase takes place in water tanks, where the floaters – cherries that float on the surface – are separated. Those with the highest quality have high density and sink to the bottom of the tank. The sorted coffee is then pulped using mechanical pulpers. Central to the processing at Tumba is the use of specially designed raised drying beds. Drawing inspiration from traditional African structures, these beds boost airflow around the drying Parchment, promoting a more uniform drying process. During this critical stage, the parchment is consistently turned to prevent degradation and damaged or sub par are removed. After drying sufficiently (15-17 days), the parchment that covers and protects the bean is mechanically stripped off, revealing the raw, green coffee beans. Following the drying and removal process, these green coffee beans are carefully stored under optimal conditions. |
Pineapple juice, dried physalis and nutmeg Altitude: 1750 masl, Process: washed |
Plus 87 |
| Marcelino, Peru | Don Marcelino Chinguel, from the San Ignacio region in Peru, has been cultivating coffee for over forty years. Despite his extensive experience, he remains open to innovation and new approaches. He focuses on growing the Marshell varietal on his farm, La Lucuma, which he manages with his wife, Lizana Morales Grimanes, and his sons, Franklin and Yocner. This varietal, discovered directly on their farm, is considered a mutation of the Bourbon varietal and is characterized by high productivity and a complex flavor profile. The Chinguel family handles most of the work on the farm themselves, hiring only eight pickers during the harvest season. Marcelino oversees administration and sales, Lizana supervises post-harvest processes, Franklin manages the harvest, and Yocner ensures quality control. Their dedication to quality and willingness to experiment has resulted in their coffee regularly achieving high ratings in competitions like the Peru Cup of Excellence.
Washed processing at La Lucuma farm is carried out with great precision and emphasizes quality. The process begins with de-pulping coffee cherries, followed by wet fermentation in ceramic-lined tanks for approximately 36–48 hours. After fermentation, the beans are carefully washed to remove any remaining pulp and then dried on raised African beds for 14–20 days, depending on the weather. |
Lychee, yellow melon and hibiscus Altitude: 1900 masl, Process: washed |
Plus 87, Single / Light, Rest of World |
| Los Hermanos, Peru | The Guerrero family has been farming coffee for three generations in the small community of El Palto, Bellavista, near Jaén. Their deep connection to the land is reflected in their dedication to coffee cultivation. Since taking over the farms in 2006, the current generation has managed 2 hectares each while sharing centralized washing and drying stations to process their coffee together. The family has recently focused on improving practices and exploring specialty coffee varieties to increase quality and access better market opportunities.
The Guerrero family processed this coffee, which is composed of Bourbon and Catuai varieties, using the natural method. After careful harvesting, the ripe cherries were sun-dried on raised beds or terraces. During the drying process, the cherries were regularly turned to ensure even drying and to prevent mold formation. This process takes several weeks until the cherries reach the optimal moisture level. Once dried, the pulp and parchment layer are removed, making green coffee beans ready for export. This processing method contributes to the coffee’s rich and fruity flavor profile. |
Pear tart, kefir, star anise and cocoa Altitude: 1800 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Pegasing, Indonesia | Hendra and his family’s farm and processing station is an island of experimental processing in a sea of conventional washed coffee typical of the Pegasing area. Hendra’s father, Hamdan, moved to the area in 2006, bought land, and started growing coffee. His son Hendra soon became enthusiastic about coffee. He began experimenting with processing methods, studying literature, and seeking advice from other Indonesian farmers who had moved away from the traditional washed method. The family invested heavily in the farm, especially in equipment for different types of processing: a small wet mill with two pulpers, gravity washing channels, and several elevated presses in large poly tunnels for drying the coffee. They also established a nursery for the Abyssinia variety, the first variety planted when coffee entered the Indonesian market.
Hendra processes coffee in up to ten different ways and never stops experimenting. How coffee is processed determines the weather and the client’s demand: Hendra sells most of his crop to roasters directly in Indonesia, especially in Jakarta. His processing station produces up to 40 tonnes of coffee a year, which he buys from 70 farmers in the area. Hendra motivates them to sell by rewarding them for a good harvest, a travel bonus if the farmer is from far away, and a premium for growing micro lots. The cherries are put into plastic bags, where they are fermented for 48 hours. The coffee is then placed on raised beds and dried for 20 – 25 days on raised beds with regular turning in a drying tent where the temperature is monitored. Before being placed into bags, the coffee is put through a density table twice to help remove immature beans and then goes through two rounds of hand-picking to ensure it is clean and of specialty standard. Tim Tim is the Indonesian name for the variety known as Hybrido de Timor. It is a natural cross between Robusta and Arabica, discovered on a farm on the island of Timor in 1917. The variety is now widely cultivated around the world because of its disease resistance and is used as the genetic basis for projects developing resistant hybrid coffee varieties. Gayo 1 is a variety the Indonesian Ministry of Agriculture officially introduced in 2010 as disease resistant. It is not entirely clear what the basis of the variety is, but its genetics suggest that it may also be a descendant of Hybrido de Timor. |
Milk chocolate, red apple and oolong tea Altitude: 1300 - 1500 masl, Process: anaerobic natural |
Premium |
| Lalesa, Ethiopia | LALESA coffee is fruity, sweet and juicy. In the Lalesa area, coffee grows under the massive Ensete banana trees. The large leaves beautifully shade the coffee bushes, for which growing in a shaded environment is the best. Together with the high altitude and the completely pesticide-free cultivation, the coffee has a truly exceptional taste. | Blueberry, lemon, lavender and cheesecake Process: natural |
Coffee Pods |
| Cafeina, Brazil | The coffee CAFEINA is creamy and complex with low acidity. In the Brazilian region of Sul de Minas, farmers from Cocatrel Direct Trade cooperative cultivated this coffee. Thanks to the dry processing method and drying in so-called static boxes, the coffee has a more pronounced and fruity flavor profile than the one usually associated with Brazilian coffee. | Chocolate, nuts, and ripe red fruit Process: natural |
Coffee Pods |
To ensure Bailies coffee roasters deliver exceptional coffee; they foster ethical, sustainable, long-term relationships with some of the world’s finest coffee farmers and their communities. Bailies source coffee directly from our farming partners to ensure that they get a fair deal whilst securing some of the world’s finest coffees.
Once the coffee arrives at ther roastery in Belfast, their experienced roasting team create individual roast profiles that remain true to their farming partner's wishes and promote the finest aspects of the green bean. Through refinement in their dedicated coffee lab to investment in the latest roasting technology from their partners at Probat, Bailies strive to reveal the distinct flavours inherent in each coffee.
Bailies Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Hamasho, Ethiopia | Started by brothers, Assefa and Mulugeta Dukamo, Daye Bensa Coffee is one of the major coffee exporting companies in Ethiopia; exporting green coffee directly from its own farms and stations, along with the farms of affiliated farmers. Both brothers grew up in a coffee producing family and Assefa, the eldest, felt the responsibility to help with the family's harvest and take their coffees to market. Together, the brothers have celebrated much success in their aims to support their own family along with many others in the area, exporting coffees for farms and washing stations across the region.
The creation of the brother's own washing stations began in 1997, less than a mile from their parents home. Following this the company only began to grow more successfully and in 2006 the company was finally able to manage it's own exports. Producers are able to their own certifications, receive mentoring and training from Daye Bensa, all to help improve their coffee quality and businesses. Assefa has also received accolades such as trophies and certificates from local and regional agencies for the work at Daye Bensa of supplying high quantities of quality coffees to central market, along with his social and economic contributions to the region |
Mango, papaya and wine gums Altitude: 2300 masl, Process: natural |
Plus 87, Single / Light |
| Gathaithi, Kenya | Kenya Gathaithi, is produced in Nyeri County, nestled between the majestic Mt. Kenya and Aberdare ranges. The coffee cherries are cultivated in nutrient-rich red volcanic soil, benefiting from an ideal climate where cool temperatures and ample rainfall produce high quality coffee. Handpicked and meticulously wet-processed, each bean goes through sun drying on raised tables, ensuring a rich and complex flavor profile. Supporting both quality and sustainability, the Gathaithi Coffee Factory empowers local farmers through pre-financing for education and eco-friendly practices. | Apple, gooseberry and Blackcurrant Altitude: 1700 masl, Process: washed |
Plus 87, Single / Light |
| Santa Ana, Colombia | Comepcafe producer Federico Pillimue Avanda has produced this naturally processed microlot from his farm Santa Ana. The location of Federico's farm- located within the western foothills of the central mountain range- is a well known and famed area for coffee production due to the specific climate of the area and it's unique topography. The farm's coffee trees are shielded by the Galapos trees which provide protection and shade to the Castillo and Supremo varietals grown here.
Over the years, he has experimented with various processing methods, refining his skills and expanding his experience. With his commitment to enhancing the quality of his coffee each year, Federico offers a product that truly stands out - a testament to his dedication to excellence. |
Nougat, nuts and strawberry Altitude: 1700 masl, Process: natural |
Plus 87, Selected Mix |
| Mirado, Ethiopia | Introducing Ethiopia Mirado, our latest naturally processed Single Origin from Ethiopia. The Sidama region of Ethiopia is well known and praised for it’s coffee production due to favourable environmental factors. Daye Bensa is also well known as one of the major coffee exporting companies in Ethiopia; exporting green coffee directly from its own farms and stations, along with the coffee of affiliated farmers. What began as a family business to support one farm has now become an incredibly successful business helping many other coffee producing families within the region | Peach, Amaretto and brown sugar Altitude: 1800 - 2100 masl, Process: natural |
Plus 87 |
| Pacas, El Salvador | Some time ago, we had the pleasure of being able to visit the Cafe Pacas team at their farms located at Cerro Verde and Ilamatepec Volcano in El Salvador.
During our visit, we were able to see behind the scenes, the dedication and passion that goes into the production and processing of every bean. Inspired by the visit to Cafe Pacas, we were keen to work with the cooperative to create a blend that captured the distinct characteristics of great El Salvadorian coffee, using the skills and knowledge of the members of Cafe Pacas.
This blend combines two heritage-rich varietals; Pacas and Bourbon. The cherries were then processed using a traditional washed method. With a cupping score of 82.50-83, this blend delights the senses with it's sweet aroma, good body, good acidity, and balanced flavour profile. Each sip offering notes of chocolate with a clean finish, providing a truly memorable coffee experience. |
Dark chocolate, almond and maramalade Altitude: 1500 masl, Process: natural |
Blend / Darker, PERCENT |
| Planadas Decaf, Colombia | Decaf as it should be. This sugarcane processed decaf is sweet and juicy with spiced notes of Cinnamon Roll and Oranges. This decaf comes from a group of farmers in Planadas, Tolima. It’s a small south Colombian region locked by the West and Central Andes and is almost inaccessible due to mountain ranges and unsafe areas in south Huila. It’s grown in a loam and clay soil rich in volcanic ashes. After the harvesting and drying, the coffee is shipped to Manizales to be decaffeinated using the sugarcane process.
Our Decaf Single Origin offering is processed using the Sugarcane method, a more sustainable and natural approach to the decaffeination process, primarily used in Colombia. Ethyl acetate (EA), a compound naturally derived from local sugarcane, is used to gently remove caffeine while preserving the intricate flavours of the coffee itself. Through this meticulous process, the coffee beans are carefully moistened, allowing the EA to bond with and extract caffeine, leaving the flavour profile intact. To ensure purity, the beans are steamed to remove any trace of residue. The result? A decaf coffee that honours the hard work of its producers and breaks the stigma of lacklustre flavour often associated with decaffeinated options. |
Cinnamon roll and orange Altitude: 1600 - 1700 masl, Process: sugarcane decaf |
Decaf |
The heart of any coffee roastery is its coffee roasting machine, and Catalyst coffee roasters are a small batch roastery that's been hustling for eight years now, bringing you top-notch coffee. They source their beans ethically, aiming to make a real difference in the lives of the communities that grow them. They decided to step up their game with some big changes, and now, Catalyst are all about blends. Yeah, they know single origins get all the hype, but here's the deal: single origins are still a mix of different varieties from one place. So, Catalyst decided to keep it real and blend origins achieving superior taste. This move sets Catalyst apart from the crowd, making sure every cup you enjoy from us is a one-of-a-kind experience.
But wait, there's more – their vision goes beyond just great coffee, Catalyst are all about supporting two different farmers with each offering, meaning every sip you take helps out in a bigger way, making your coffee experience even more rewarding. Catalyst believe great coffee should not only hit the spot but also leave a lasting mark, and with their fresh approach, they're sure you'll feel the difference from the very first sip.
Catalyst Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Sweet Sizzle, Colombia | SWEET SIZZLE combines a washed anaerobic fermented Pink Bourbon and underwater fermented Caturra varieties from Colombia. Raspberry, blackcurrant and chocolate puff are the flavour notes that hit first. Mind blowing outcome. | Raspberry, blackcurrant and chocolate Altitude: 1800 - 2000 masl, Process: anaerobic washed |
Premium |
| Aftermath, Americas | AFTERMATH AFTERMATH is a Brazil and Colombia blend. We blend a pulped natural Brazil with a washed Colombia to create a unique taste of chocolate-covered hazelnuts, as well as citrus fruits and cacao nibs. This is the AFTERMATH of your all time favourite Catalyst Blend. | Chocolate, nutty, citrus and nougat Altitude: various masl, Process: natural / washed |
Selected Mix, Blend / Darker, PERCENT, Bloom |
| Potion Magique, Africa | Unavailable | Papaya, jackfruit and pineapple Altitude: various masl, Process: natural / washed |
Bloom |
| Mavericks, Mexico | MAVERICKS isn’t just a coffee. This blend pulls together two raw, unfiltered stories from the heart of Mexico that we were so lucky to experience. A regional mix rooted deep in the traditions of La Mazateca, and a rare, natural anaerobic processed blend from the Carranza Mejía family in Guerrero's Montaña Alta. In La Mazateca, the typica and bourbon beans stand tall, untouched by modern intervention. These farmers work with nature, not against it, letting their coffee grow wild under the shade of towering trees and diverse crops. No shortcuts, no hype, just coffee the way it’s meant to be.
Down in Guerrero, the Carranza Mejía family, descendants of the Me'phaa people, live and breathe authenticity. Their farms are more than just coffee plantations, they’re breathing ecosystems. With over 30 food crops growing alongside their coffee, their land is as diverse as their story. They stick to traditional polyculture but they apply innovative teqniques such as natural anaerobic processing, bringing you a coffee that’s as complex as it is rare. |
Chocolate fudge, candyfloss and peach Altitude: various masl, Process: anaerobic natural / washed |
Selected Mix |
Routes Coffee began when two best friends travelled back to the UK from Australia with a newfound love for good coffee. On their journey home, they stopped in over 30 countries learning from farmers, distributors, roasters and baristas. This first-hand experience enabled Routes to bring back an unseen level of expertise and passion to the UK.
Routes spent time in some of the worlds most reputable coffee shops known globally for their incredible coffee and customer service, from the business districts of Singapore to the back streets of Beijing, they couldn’t believe the love and dedication people shared for the industry. Arriving back in the UK after 3 years, they worked their way around London cafés, searching for the quality we had experienced overseas. With only a handful of places living up to expectation, they started Routes Coffee and wanted to intertwine their love of coffee and travel, offering our service at any location at any time, whilst having minimal impact on our environment.
Routes Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Arbin Molina, Honduras | Arbin comes from a coffee growing family. After working in a textile factory for a while, he was gifted land by his father Stanly, with whom he learned about farming as a child. On his small farm, La Montaña, he grows exclusively Parainema, in addition to some Plantain and Oranges.
We first bought coffee from Arbin when he contributed to our Santa Barabara Natural Parainema Blend and are excited that he’s now producing sufficient volume to sell his coffee as separated microlots. Despite dealing with frustratingly typical struggles for producers in the area (lack of labour and rising costs of agricultural supplies amongst others), Arbin has produced two different lots that we’re excited to bring to the UK offering. In addition to a Natural processed lot, he’s produced this stunning Honey processed lot. After fermenting the cherries for 48 hours, the coffee is pulped and then dry- fermented in plastic bags for a further 96 hours. The coffee is then dried in a parabolic solar dryer for 12-15 days, and sorted by hand to remove any defects that results in a sweet, juicy cup profile. |
Candied apple and orange blossom Process: honey |
Bloom |
| Finca Libre, Nicaragua | Unavailable | Clementine, fruits and pineapple Process: carbonic maceration |
Bloom |
| Decaf, Brazil | Unavailable | Dark cocoa, molasses and caramel Process: Swiss water decaf |
Decaf |
| End of the Road, Americas | Our crowd-pleaser blend, named after the first festival we provided coffee at; End of the Road. Rich, balanced and sweet, works wonderfully as a black coffee and is unbelievable as a flat white. A blend of Colombia and Brazil. | Dark chocolate and hazelnut Process: washed / natural |
Coffee Pods |
GUSTATORY (adjective): curating excellence in taste.