Tasting Notes: March 2025 Coffees
Nomad are regarded as one of Europe's most popular and best speciality coffee roasters, for good reason. As much today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad's values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.
Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale. Since 2020 Nomad decided to make a transparency report of all the coffees they buy each year, and as soon as 2021 they have managed to make 100% of their menu transparent. Nomad consistently pays way above average for their coffees, and such a trait is parallel to GUSTATORY's sustainability priorities.e.
Nomad Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gahahe, Burundi | This coffee stands out for its vibrant profile with floral notes, Tangerine and roasted pineapple. In the mouth, it offers a perfect balance between sweetness and juicy acidity, complemented by subtle nuances that make it ideal for filter. Its fruity and fresh character makes it an exceptional choice for any occasion.
The Washed Gahahe station, located in the Kayanza region, is a reference in Burundi and a flagship at NOMAD COFFEE, this being the 8th consecutive year that we have purchased coffee from this station. Located at an altitude of 1,805 meters above sea level, it is equipped with 10 fermentation tanks, 4 cherry selection tables and 180 drying beds, with the capacity to process up to 750 tons of cherries annually. Gahahe is an example of sustainability and community support in Burundi. It is part of projects such as Farmer Hub, which strengthen local cooperatives and improve yields, also promoting livestock breeding to diversify farmers' incomes. In addition, farmers have access to organic fertilizers made from composted coffee pulp, encouraging responsible agricultural practices. A key challenge in the region is the aging of coffee trees, many of which are over 50 years old. To combat this problem, Bugestal, in collaboration with the Institut des Sciences Agronomiques du Burundi (ISABU), offers low-cost seeds and seedlings to encourage plantation renewal. |
Floral, tangerine and roasted pineapple Altitude: 1800 masl, Process: washed |
Plus 87, Rest of World |
| Bugoyi, Rwanda | This coffee stands out for its bright notes of nectarine, watermelon and milk chocolate, offering a sweet and fresh profile. In the cup, hints of cherry, dates and currant emerge, accompanied by a subtle background of honey, blackberry and dried apricots. Its balance and juicy acidity make it an excellent choice for filtering, ideal for those seeking fruity and complex flavors.
The Washed Bugoyi station, located in Rutsiro on the shores of Lake Kivu, is a flagship site within coffee production in Rwanda. Acquired in 2016 by Baho Coffee, the station takes advantage of the winds blowing from the lake to ensure uniform and stable drying. This careful process, along with the unique altitude and terroir, brings an unparalleled complexity to the coffee produced. Baho Coffee, led by Rusatira Emmanuel, works with nearly 5,000 local smallholder farmers. For many of these farmers, coffee is their main source of income, despite working very small plots of around 250 trees interspersed with food crops such as corn and potatoes. This collaboration not only fosters coffee quality, but also strengthens community development. Bugoyi is one of 10 Washed stations operated by Baho Coffee in Rwanda, all committed to excellence and sustainability. This natural lot reflects the station's focus: full-bodied, clean coffees with expressive fruity notes that celebrate the microclimate and the dedication of the region's farmers. |
Nectarine, watermelon and milk chocolate Altitude: 1500 - 1900 masl, Process: natural |
Plus 87 |
| Churupallana, Peru | New vintage of Churupallana from Peru. This batch offers everything we look for in our house espresso coffee: balance, sweetness and juiciness. Chocolatey and fruity notes that remind us of 72% chocolate and golden apples and a sweet and creamy aftertaste of hazelnuts. It also has a soft acidity and a slightly unctuous body.
This coffee comes from a fascinating place in the valley of Monobamba in the province of Jauja. The name Monobamba is derived from two Quechua words: the first is 'Munay', which as a noun would translate as 'to want', 'to appeal' or 'to desire' and 'Bamba' means 'extensive plane': Monobamba, in other words, means "Plain of desire". And both the landscapes and the coffee grown here do justice to this name. The Monobamba ecosystem is often referred to as the "Ceja de Selva", where the high jungle of the Amazon turns into the Andes. Most of the farms are located between 1800-2000 meters, but you can find some plots where coffee is grown at altitudes of 2200 meters above sea level. This makes this location a unique place in central Peru, which brings sweet and complex flavors to the coffee beans grown here. The relationship that Cultivar, the importer of this coffee, has with the communities of the Monobamba Valley dates back to late 2016 and early 2017. At that time, Lisanne, CEO of Cultivar, initiated a quality project to raise the score and cup profiles through improved post-harvest techniques. Upon tasting the first samples, the enormous potential of this group of producers and their farms became evident. The growers in the area knew this potential existed, but at the time, in 2017, they were just recovering from the 2012-2013 rust attacks that devastated most of the farms. It took everyone a couple of years to replant and reinvest in their farm and gain a new value and a new vision: to focus on growing the best coffee possible. And in the last few years, they have been harvesting an increasing amount of rich coffees. As of this season, Dula Julcarima joined the Cultivar team as a quality coordinator at the Peru Center. She was one of the first Q-Graders in Peru in 2010. She comes from the Monobamba region and knows all about specialty coffee production at these altitudes. Together with her family and neighbors, she is experimenting with extended fermentation, producing some of the sweetest but cleanest coffees the Cultivar team has ever tasted. |
Raspberry, redcurrant and dark chocolate Altitude: 1800 - 2200 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Nemba, Burundi | This special edition espresso coffee combines a vibrant and sweet profile. Its notes of lemon, green apple and caramel stand out, which together offer a balanced and refreshing cup. Its medium body and citric acidity make it an excellent choice for those seeking a unique and complex espresso.
The Washed Nemba station, located in the northern province of Kayanza, Burundi, is a key center for the production of high quality coffees. It receives cherries from 1,074 smallholder farmers, each with an average of 150 coffee trees, grown at altitudes above 1,700 meters above sea level near the Kibila forest. Under the supervision of a senior agronomist, Nemba implements Good Agricultural Practices (GAPs) and farmer education programs, ensuring that farmers have access to the tools and knowledge necessary to optimize their crops. The station has more than 200 drying tables and has the capacity to process up to 750 metric tons of cherries per year. In addition, Nemba is involved in various community support projects, including livestock breeding initiatives and programs focused on strengthening cooperatives and improving agricultural yields. These actions not only improve coffee quality, but also contribute to the sustainable development of the local community. |
Lemon, green apple and caramel Altitude: 1700 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Adebe Hewiso, Ethiopia | Hailing from the Sidamo Highlands, this special espresso stands out for its notes of figs, blood orange and pear. Hints of strawberry, flowers and tropical fruits combine with a subtle sweetness that adds depth to the sensory profile. Its silky texture and balanced acidity are a reflection of the care and dedication that Abebe Hewiso puts into its coffee.
Abebe Hewiso, a leading grower in Sidamo, Ethiopia, is committed to producing high quality coffees using sustainable techniques and innovative processes. He works closely with Lalissa, an experienced agricultural consultant who brings his knowledge of advanced techniques and regenerative practices. Thanks to this alliance, Abebe has been able to improve yields and further enhance the complexity of the cup profiles of its coffees. Its farm is located in one of the most emblematic regions for coffee, known for its unique growing conditions and rich coffee heritage. |
Figs, blood orange and pear Altitude: 1800 - 2100 masl, Process: natural |
Plus 87 |
| Ngororero, Rwanda | This coffee stands out for its main notes of honey, raspberry and a floral touch, which offer a sweet and elegant experience. In the cup, subtle nuances of caramel, yellow plum and berries emerge, with a balanced background of vanilla and jasmine. Its clean and vibrant profile makes it an excellent choice for filtering, ideal for those seeking complex and refined flavors.
The Washed Ngororero station, located in Rwanda's Western Province, is recognized for the exceptional quality of its internationally award-winning coffees. In 2018, it received the "Best of the Best" and "Coffee Lovers' Choice" awards at the Ernesto Illy International Coffee Awards. RWACOF, operator of the station and part of Sucafina in Rwanda, works with approximately 1,405 smallholder farmers, each with plots of around 200 trees. The company focuses on improving farmers' livelihoods through agricultural development programs, access to loans, inputs and farm services. In addition, RWACOF has implemented sustainability initiatives, such as transitioning from inorganic to organic fertilizers and improving waste management in wet mills, with the goal of reducing carbon emissions in the coffee supply chain. |
Honey, raspberry and floral Altitude: 1600 - 2000 masl, Process: washed |
Plus 87 |
| Chambaku, Colombia | Richer than many think, this Chambakú Decaffeinated presents very balanced and sweet notes of 80% chocolate and muscovado sugar. It is a coffee with a very mild acidity, a very round body, and very easy to drink with milk, in addition to having a slight aftertaste of golden apple that will also delight the most demanding coffee drinkers
Finca Chambakú is one of the farms that NOMAD works with every year. And Felipe Restrepo brings us for this 2024 the new harvest of his delicious Chambakú Decaffeinated. He himself tells us that during the second semester of 2023 they have changed the complete process used for this coffee. They wanted to improve the humidity parameters, so they decided to dry the coffee in mechanical silos. And they have achieved greater stability of the coffee, lengthened its shelf life and created a more expressive cup. |
Chocolate 80%, muscovado sugar and golden apple Altitude: 1400 - 1700 masl, Process: washed |
Decaf |
| Mango, Colombia | Richer than many think, this Chambakú Decaffeinated presents very balanced and sweet notes of 80% chocolate and muscovado sugar. It is a coffee with a very mild acidity, a very round body, and very easy to drink with milk, in addition to having a slight aftertaste of golden apple that will also delight the most demanding coffee drinkers
Finca Chambakú is one of the farms that NOMAD works with every year. And Felipe Restrepo brings us for this 2024 the new harvest of his delicious Chambakú Decaffeinated. He himself tells us that during the second semester of 2023 they have changed the complete process used for this coffee. They wanted to improve the humidity parameters, so they decided to dry the coffee in mechanical silos. And they have achieved greater stability of the coffee, lengthened its shelf life and created a more expressive cup. |
Mango, caramel and passion fruit Altitude: 1730 masl, Process: extended fermentation washed |
Premium |
| Chambaku, Colombia | Richer than many think, this Chambakú Decaffeinated presents very balanced and sweet notes of 80% chocolate and muscovado sugar. It is a coffee with a very mild acidity, a very round body, and very easy to drink with milk, in addition to having a slight aftertaste of golden apple that will also delight the most demanding coffee drinkers
Finca Chambakú is one of the farms that NOMAD works with every year. And Felipe Restrepo brings us for this 2024 the new harvest of his delicious Chambakú Decaffeinated. He himself tells us that during the second semester of 2023 they have changed the complete process used for this coffee. They wanted to improve the humidity parameters, so they decided to dry the coffee in mechanical silos. And they have achieved greater stability of the coffee, lengthened its shelf life and created a more expressive cup. |
Chocolate 80%, muscovado sugar and golden apple Altitude: 1400 - 1700 masl, Process: washed |
Decaf |
| Las Flores, Colombia | This competition profile coffee stands out for its freshness and complexity. In the cup, we find notes of lemongrass, cherry and dried fruit, complemented by hints of kiwi, mango, melon and grapefruit. The sweetness is enhanced by hints of orange blossom honey, panela and nectarine, offering a rich and balanced sensory experience.
Finca Las Flores, located in Acevedo, Huila, was founded in 1990 by Edilberto Vergara and Nubia Ayure. What began as a small family effort with only 2 hectares dedicated to coffee, today is an example of innovation and excellence in the production of specialty coffees. The farm has expanded to 16 hectares, diversifying its varieties and adopting advanced processes that reflect its commitment to quality and sustainability. The legacy of Nubia Ayure, who in 2006 won 16th place in the Cup of Excellence, inspired her children, including Jhoan Vergara, to explore new horizons in specialty coffee. Jhoan, in particular, led the transformation of the farm, renovating crops, incorporating exotic varieties such as Java, Pink Bourbon and Sidra Bourbon, and experimenting with innovative fermentation and drying techniques. In 2019, Jhoan won the "Master of Coffee" competition in the producer-roaster category with his Pink Bourbon lot, representing Colombia at an international auction in South Korea. This achievement marked a before and after in his career, consolidating the farm's reputation as a producer of exceptional microlots. |
Lemongrass, cherry and dried fruit Altitude: 1750 masl, Process: washed |
Stories |
2 in a row? Well, it's the least you should expect of GUSTATORY. Tim Wendelboe essentially defines the term 'Scandinavian coffee roast' and their roastery is - similarly - widely appreciated as one of Europe's very best.
Known for their light-roasted coffees and consistent quality, Tim Wendelboe's secret behind their reputation is not just the way they roast or their strict quality control, but also the way they buy green coffee. Their coffees are carefully selected by Tim Wendelboe and are all sourced from his favourite origins with an emphasis on quality, traceability and responsibility.
Tim Wendelboe likes to have close relations with their producers , and together they work systematically, both in the short and long term, in order to improve their farms and coffees. As such, this sense of relationship ensures that the coffees they offer are each harvested and processed following their strict protocols, all in all, to provide you with coffees of distinct character.
Tim Wendelboe Coffees | Norway
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Tatmara, Ethiopia | A beautiful example of a natural processed coffee with complex fruity flavours from fermentation along with expressive floral notes from the cultivar.
The Tatmara Coffee Plantation is situated near Bonga, the capital city of Kaffa in Ethiopia and owned by Negussie Tadesse. A few yers ago Ethiopia opened up for smaller farmers to sell coffee directly to roasters. When that happened, I immediately contacted the French import company Belco to see if they could help me get in touch with some farmers I could possibly start working with and buy coffee from. After a week of traveling in the areas of Jimma and Kaffa there were a few farms that stood out for me and one of them was the Tatmara Coffee Plantation and the farmer Negussie Tadesse. Negussie was already separating his coffees by cultivars but was only producing natural processed coffees due to not having infrastructure to wash coffees yet. He had a very open mind and wanted to work with quality so I decided to at least get started by buying some natural processed coffees. In 2022 we held a fund raiser during our 15 year anniversary and collected money that we donated to Negussie in order to fund the construction of a new wet mill on his farm. The wet mill was completed in October 2023 and we have since then been able to buy delicious washed coffees in addition to the natural processed coffees from Negussie. |
Floral, tropical fruits and strawberries Process: natural |
Rest of World, Plus 87 |
| Los Pirineos, El Salvador | This is a sweet Bourbon coffee with a rich mouthfeel and relatively low acidity. Flavour notes of chocolate and roasted nuts with hints of dried fruit in the finish.
Diego Baraona is a 5th generation coffee farmer and took over his family farm in 2020 after his father, our dear friend and legendary coffee producer Gilberto Baraona passed away. Aged 25, Diego was living in Barcelona studying and building his own life when he lost his father. The sudden and unexpected death of Gilberto forced Diego to make a life choice. Either sell the coffee farm that had been in his family for 130 years, or move back to El Salvador and become a coffee farmer. Fortunately Diego decided to continue working on his father’s and family legacy and now, three years later he is not only producing high quality coffees like his father but taking it to a new level. |
Dark chocolate, hazelnuts and dried fruits Process: washed |
Rest of World, Plus 87 |
| Karogoto, Kenya | This Kenyan coffee is from the Karogoto wet mill, has a very distinct and intense fruity flavour with a refreshing acidity. Expect notes of rose blackberry, hibiscus and blackcurrants.
Karogoto is a wet mill (also called factory) situated near Karatina town in Nyeri, Kenya. It is one of four wet mills that are owned by the Tekangu farmers cooperative society. There are numerous wet mills in Nyeri often just a few minutes drive from one to another. The reason for this is that Nyeri is home to thousands of smallholder farmers that owns on average 0,5 hectares of land where they typically grow coffee, maize, pasture and other crops. A farmer typically will pick her/ his coffee cherries and sell them to the nearest wet mill that is within walking distance. The cherries get bulked together before they are processed and dried by the staff on a cooperative wet mill and later sold to exporters at the weekly Kenyan coffee auction or directly to roasters. Kenya is both a complicated and a very streamlined place to buy coffee. Unlike the origins we buy from in the Americas, it is slightly more challenging to find farmers that own enough land to be able to supply even small roasters like us. Most smallholder farmers sell their coffee to cooperatives and do not process or dry their own coffees. |
Blackberry, hibiscus and blackcurrants Process: washed |
Plus 87, Rest of World |
| Echemo, Ethiopia | A sweet and delicate coffee with flavours reminiscent of stone fruit, flowers and white tea.
Khalid Shifa is the owner of Echemo. He is 3rd generation coffee farmer and inherited the 35 hectare farm from his father. Echemo is situated near the town of Agaro, in Goma in the south west part of Ethiopia. At 2100 meters above sea level the climate is moderate at daytime and cool at night. This makes the coffee cherries ripen slowly and the beans dense and of high quality. Khalid is farming 100% organically and the farm and coffee is organic certified. This means that he is not using any pesticides, herbicides or fungicides. Nor is he using any mineral fertilisers. They remove weeds by manual labour and believe that by creating a healthy eco system, pests and diseases will be less of a problem. |
Floral, white tea and stone fruits Process: washed |
Plus 87 |
| Finca el Vikingo, Honduras | This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile.
Finca el Vikingo is a new farm that Jobneel Caceres Dios purchased and planted with Geisha coffee in 2019. Jobneel also owns and runs finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras. Finca el Vikingo is a small coffee farm situated in el Sauce on the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is located in a mini-valley at 1450 - 1490 meters above sea level and is surrounded by a forest which creates a unique micro climate. Jobneel has planted nitrogen fixing native inga trees and avocado trees to create a natural shade canopy over the coffee trees. |
Herbal, floral and citrus Process: washed |
Premium |
Founded back in 2016 in the city of coffee drinkers, Brighton, 17 Grams coffee roasters ' founders built up a reputation as a friendly, knowledgeable coffee spot. Their first shop in the historic Lanes was joined by their residential shop on Boundary Road, between Hove and Portslade, in 2017. A few years later, 17 Grams set their sights on teir next project, the roastery. With a modified and fully restored 1995 Petroncini roaster loaded and ready to make its journey from their friends Crankhouse Coffee in Exeter all the way to Brighton, their founders spent the next few months trying to secure the ideal spot to set up shop. After weeks and weeks of searching, 17 Grams stumbled upon a converted grain store in the North Laine area of Brighton... a few months later were roasting away and a few years later are certainly packing the punch
17 Grams' Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Villamaria, Colombia/td> | This naturally processed coffee is brimming with florals and fruit notes. With a pleasant white wine acidity and a violet floral finish, this coffee works perfectly for filter. Juicy notes of mandarin and lychee also fill the pallet – we recommend brewing as a v60 to get that clean and bright cup!
In 2023 we were lucky enough to visit Finca La Aurora and see the project established to support producers earn a higher price for their crop. Neighbouring communities have the opportunity to deliver their coffee cherries to La Aurora daily, receiving approximately 10% more per kilo than the processed parchment price, ensuring a consistent and increased income throughout the harvest season. Freshly harvested cherry is delivered to La Aurora where it is floated, sorted and left to rest in cherry for 24 hours. The cherries are transported to Villamaría’s processing station Jamaica the following day, where they undergo a further 48 hours of fermentation in cherry. They are then taken to drying beds in the greenhouse for around 15 days before being finished in the mechanical dryer for 3-4 days. |
Mandarin, lychee and white wine Process: natural |
Selected Mix, Single / Light |
| Yukro, Ethiopia | An exceptional washed Ethiopian coffee, sourced from the Telila Washing Station and meticulously curated by Mike Mamo. Grown at 2000masl from heirloom varietals 74110 and 74112 in the nearby village of Yukro. Unlike other washing stations in Ethiopia, Mike works on day lot seperations and even stores his parchment in Ecotact bags. These extra steps to ensure that quality is as high as it could be really show in the cup quality of these Jimma lots. Expect a smooth, rich, and sweet profile, with a full-bodied essence of Oolong tea, a vibrant orange sorbet bite, and a creamy Dulce de Leche finish.
In 2019, Mike Mamo took ownership of the Telila Washing Station in Jimma, Ethiopia, with a singular vision—to produce the highest quality coffee possible. As the son of a prominent Ethiopian coffee exporter, he has built upon his deep-rooted expertise to create exceptional and consistently outstanding coffees. Mike’s meticulous approach to coffee processing sets him apart. He prioritizes day-lot separations, allowing for greater traceability and quality control, while storing his parchment in Ecotact bags to preserve the coffee’s freshness and integrity. Through his dedication and precision, Telila continues to elevate Ethiopian coffee to new heights. |
Oolong tea, orange sorbet and Dulce De Leche Process: washed |
Selected Mix |
| Sipro, Mexico | 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. |
Rum and raisin, orange zest, pear drops and dark chocolate Process: natural |
Selected Mix, Blend / Darker |
| Hypnos, Colombia | This beautiful naturally processed Castillo comes from Villamaría in the Caldas region of Colombia. It’s sweet and syrupy with milk chocolate upfront, soft citrus-like acidity and develops into a rich caramel and toffee apple flavour.
In 2023 we were lucky enough to visit Finca La Aurora and see the project established to support producers earn a higher price for their crop. Neighbouring communities have the opportunity to deliver their coffee cherries to La Aurora daily, receiving approximately 10% more per kilo than the processed parchment price, ensuring a consistent and increased income throughout the harvest season. At La Aurora, the cherries are floated to remove the defected ones and then hand sorted choosing only the ripest cherries. Once sorted the cherries are taking to the Jamaica processing station to then be naturally dried for 15 days on raised beds. From here it heads to Descafecol, just outside of Manizales, to be decaffeinated through the sugarcane method. The green coffee is steamed to increase its porosity using water from the Navado del Ruis, a volcano between Caldas and Tolima, and then submerged in ethyl acetate that comes as a by-product of sugarcane fermentation, hence its name sugarcane process. The beans are soaked until 97% of the caffeine is removed and then a final steam is used to lift the residual EA. This natural decaffeination process has minimal effect on the structure of the bean and its flavour, allowing us to produce a delicious coffee without the caffeine. |
Milk chocolate, toffee apple, grapefruit and caramel Process: natural |
Decaf |
Morgon coffee roasters are pretty humble folk. They appreciate that whilst it may sound all sounds very serious, they’re not developing secret potions for a very specific crowd, using very specific tools, wearing lab coats and top hats. They say it’s not rocket science, although its likely they’re just making it look easy…
Morgon believe coffee is a product of extensive care and dedication, passed down from several generations. They want to honour that work by interfering as little as possible, roasting carefully to bring out, and not weigh down the flavours. And by doing so, the coffee can tell its own story - coloured by its own heritage.
Morgon Coffees | Sweden
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gathaithi, Kenya | Unavailable | Sweet, orange, red berries Altitude: 2300 masl, Process: washed |
Plus 87, Rest of World |
| Montero, Costa Rica | The Montero's have been producing coffee for three generations. Grandpa Eli was the first, followed by his son Carlos and his grandson Jacob. In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement and look to them for inspiration and advice, which Carlos is always happy to give. We’ve even had the pleasure of hosting Carlos, Jacob and Marianela when they visited us in Gothenburg. This gave us the privilege to repay some of his family’s hospitality as well as spend some time together as well as show them our part of the coffee chain. | Structured, chocolate biscuit and plum Altitude: 1900 masl, Process: honey |
Plus 87, Single / Light, Selected Mix |
| Venessa Moreno, Brazil | Close to the city of Franca, in the region of Alta Mogiana, you’ll find the Moreno family farm Fazenda São Felipe. Some years ago Vanessa Moreno left the rural area of her family to study and become a lawyer and seek out a career in the city. A few years later she missed the farm life, and wanted to return to once again be connected with nature. This connection reflects on everything she does at the farm, being a passionate and very hands-on producer.
Together with her mother, Vanessa is investing in regenerative practices, like planting new trees, not just coffee, every year to slowly bring back diversity to the farm. They want to recover as many areas as possible and reforest them, focusing on the land around springs and bodies of water. Vanessa’s reasoning for focusing on sustainable practices are not for marketing reasons, rather she says she believes it to be the right way to work the land and produce coffee, and to hopefully be an inspiration to others in the future. |
Chocolate, marzipan and orange zest Altitude: 900 masl, Process: natural |
Blend / Darker, PERCENT |
Miche Coffee is a small coffee roastery tucked behind an old boat warehouse in Cap Ferret, France. Miche are here to make good coffee for their neighbours and friends and they have put a lot of thought into how they source and roast their beans. With humble beginnings and big dreams for the future, welcome to Miche
Making coffee has an impact on the planet and on the lives of the people who grow it. As coffee makers, the responsible thing to do is to minimise the negative impact they have on the environment and to maximise the positive impact they have on everyone involved. As such, Miche work exclusively with specialty coffee importers who prioritise equity, sustainability and transparency so that they know the coffee they roast benefits everyone in the supply chain. Miche have also invested in an SCE filter on their Giesen roaster to reduce the amount of roasting particles by 90%, and are members of 1% For the Planet which means that Miche donate 1% of our annual sales to a collection of environmental nonprofits creating positive change..
Miche Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rio Brilhante, Brazil | We call this one the crowd pleaser. If it’s your first foray into specialty coffee, you may want to start here. It’s sweet and balanced, and it’s on the lower-to-medium side of acidity levels, making it perfect for espresso. The creamy body and chocolatey flavor marries well with all of the milks out there, serving as the perfect base for your post-lunch cappuccino. Fazenda Rio Brilhante is a family-owned farm that has won awards for both the quality of their coffees, and their dedication to sustainability and social responsibility. The farm received first place in the Ethics and Traceability Award, given to farms committed to developing initiatives that support people, conserve the environment, and promote responsible agribusiness. | Dark chocolate, almonds and dried fruit Altitude: 1150 masl, Process: natural |
Selected Mix, Blend / Darker, PERCENT |
| Refisa, Ethiopia | We’re big fans of a good cup of Ethiopian drip, and this washed Heirloom makes for the perfect everyday brew. It’s got that nice tea-like body that we look for in an Ethiopian, with medium fruit-like acidity, and a long floral aftertaste. It’s delicate and apricoty and it pairs well with everything breakfast. The cherries undergo a shaded fermentation for 45-60 hours before being washed and laid out on thick African beds to dry in the sun for 7 to 10 days. What we like about SNAP is that they’re committed to both sustainability and societal impact, having built a road, hospital, and school near their station and have donated plants to local farmers to support their livelihoods. | Apricot, bergamot and orange blossom Altitude: 2150 masl, Process: washed |
Plus 87, Rest of World |
| Muhondo, Rwanda | The red berries flavor note here is not just a fluffy adjective - this Rwanda is gloriously fruity and juicy. It’s sweet and soft with a long and mellow aftertaste, and a croissant on the side only enhances its splendor. The Muhondo Washing station offers its community more than just employment; it supports local farmers with logistics, seedlings, water, and organic fertilizers, and even provides valuable agricultural training and access to loans. The Gakenke region benefits from significant rainfall from October to May, resulting in slow coffee growth that enhances aroma and body. For the natural coffee process, the cherries are placed in a floating tank and then sun-dried for 30 to 40 days. | Brown sugar, purple plum and red berries Altitude: 1900 masl, Process: natural |
Plus 87, Rest of World, Bloom |
| El Marchito, Colombia | This Colombian is bright, it’s silky, it’s sweet, it’s sophisticated. The anaerobic fermentation makes for a complex cup that merits the time it takes to get out your V60 and do it the slow way. You won’t be disappointed. The ASOCANAFI cooperative is comprised of over 170 indigenous NASA WE’SX coffee producer families and now serves as one of the country's largest nature reserves, producing organic, environmentally friendly coffees. | Rum raisin, cocoa nibs and maple syrup Altitude: 1600 - 2100 masl, Process: anaerobic fermentation |
Premium |
Kobean Coffee source, roast and brew some the most interesting, rare and experimental micro-lots. Their Manchester shop gives them the ability to brew these wonderful coffees from award winning producers like Diego Bermudez and Nestor Lasso, to up and coming producers like Alfredo Castaño in a casual and accessible take-away focused environment. With an ever-revolving coffee menu, this really symbolises Kobean's tagline ALWAYS SOMETHING BREWING.
Kobean's aim and focus is to facilitate the market of producer led value adding post harvest techniques such as, Anaerobic and controlled fermentations, Thermal Shock, Fruit Infusions and experiments with yeast. In an ever changing world of climate issues and economic implications and even leaf rust (coffee disease), Kobean believe to invest and support farmers in this quest to be able to add further quality to their coffees, without relying on cultivation primarily, giving them a better chance to not only survive in the short term but improve their quality long term. For the consumer to also enjoy something delicious - win win.
Kobean Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Alfredo Castano, Colombia | Remember Alfredo’s name - as an up and coming producer whose name is yet to be celebrated, this lot illustrates fantastic value for a coffee of such quality. ‘A really interesting profile; fruit forward with pronounced tropical sweetness without the boozy / fermenty overtones you’d expect from an extended ferm like this’
Meet Los Castaño. Between Alfredo, his brother Eunilver, and his son Daniel, the Castaño family own 3 adjacent farms, one of which has its own processing facilities. They collaborate to add value to their coffees, each contributing according to their specialism. Eunilver’s focus is on production, while Alfredo is a certified level 2 CQI Q Processor. Dani has been learning to grow, ferment, roast, cup & brew coffee since the age of 9! Alfredo’s parents named their farm El Recinto, meaning “enclosure”. The family farm is fairly small, at 27 acres. 21 acres of the property are segregated, kept wild, in an effort to curb deforestation and preserve the region’s natural resources, flora and fauna as well as preserving the property’s water sources. On the remaining 6 acres of land dedicated to agriculture, he has around 10700 coffee trees at any given point. Most of the trees are Castillo Rosario as well as some small plots planted with Supremo, Sudan Rume and Gesha. This was built slowly from just a plot of land, while contending with the civil war, as the upper bounds of the farm where the dense forests are held great strategic importance for the guerrillas, effectively forming logistics corridors to support their operations. A combination of a particularly cruel winter combined with low parchment price caused serious problems for the smallholders of Santuario. Rural protests forced the government to grant a subsidy to farmers for every ‘carga’ sold (1 carga equals 125kg of coffee in parchment. It’s a common standardised measure that comes from the amount of coffee that a donkey could transport from farm to town, in the days before Jeeps). Unfortunately, due to widely acknowledged systemic corruption these often failed to reach the very families it was intended to help. These circumstances prompted the brothers and a number of other local families to take matters into their own hands and founded the Asocafe Tatama, local Association of Coffee Producers of high quality coffees with the aim of collaborating for mutual benefit, in order to provide added value to their coffees and improve the standard of living of the participating families. Since its founding in 2012 the association has grown to encompass 95 families. The newfound possibilities of manipulating the flavour profile of coffee lit the fire of curiosity in Daniel, Alfredo and Eunilver, who embarked on their journey to expand their knowledge and skills, equipped with a new perspective, which would have been unimaginable to the community until that point. |
Fresh lemongrass, green grape and milk chocolate Altitude: 1800 masl, Process: extended fermentation washed |
Bloom |
| Paola Trujillo, Colombia | This wonderful 24’ crop Caturra from Paola Trujillo showcases the quality of high altitude growth and good quality washed processing by an up and coming female producer known for her outstanding exotics. This fantastic lot has an amazing orange peel sweetness highlighted by white chocolate notes and a clarity of finish that makes this coffee particularly stand out. Supporting underrepresented projects are important as - ‘Only 20% - 30% of coffee farms are female-operated but up to 70% of labour in coffee production is provided by women.’
Paola Trujillo is a young, dedicated coffee grower. Her family own Patio Bonito Farm, an 11-hectare farm land located at 1570 m.a.s.l in the Pescador region in the prized north of the Cauca department. Paola and her family are becoming well-known for growing high-quality traditional varieties to amazing exotics: Castillo, Colombia, Bourbon Rosado, Gesha, Bourbon Aji, Bourbon Sidra, SL28, Wush Wush, Typica, Laurina, among others. Her mother, Maria Angela, taught her the value of sharing knowledge, and her father, Carlos, gave her the opportunity to work on the coffee project. Paola studied chemical engineering, and after her studies, she realised she wanted to join the family business and support her parents with coffee cultivation. She learned all the stages of pre and post-harvest. She has focused on improving the quality and process of the coffee. All her family is involved in this process, allowing them to build a great family project recognized in the region. Paola also provides courses and training at the farm for young people. In this way, she supports young people, raising their passion and knowledge for the coffee industry, and helps maintain the coffee legacy of their families. |
Orange, caramel and white chocolate Process: washed |
Bloom |
GUSTATORY (adjective): curating excellence in taste.