Coffees
14 coffees
A strong, flavourful blend of Brazil, Peru and Indonesia with a spicy, long finish; made to drink black but balances well with milk.
Full · Strong · Spicy finish
From the Pereira family's 250-hectare plantation on the edge of Carmo de Minas, in the family since 1979; Lilla buys its Yellow Bourbon, left to ripen slowly and fermented with the skin on. In 2005 the farm set a Brazilian Cup of Excellence record of 95.85. Sweet, soft and full with honey, chocolate and nuts.
Honey · Chocolate · Nuts
A family farm in Pedralva that began growing coffee in the 1980s, struggled for quality at first and planted a new, higher plot; today they work with Carmo Coffees on crop care, soil analysis and post-harvest processing. A natural Red Catuai, sweet and balanced with pear, grape and peach.
Pear · Grape · Peach
A family-owned farm in Pedralva, Sul de Minas, growing the newer Arara variety, known for its bright yellow cherries and high cup quality, at up to 1,300 m. Fermented fully with the skin on: sweet and full, with blackberry, papaya and nectarine and a silky texture.
Blackberry · Papaya · Nectarine
Rodrigo Sánchez bought Finca La Loma in 2011 and uses the same varieties and processes here as at his award-winning Finca Monteblanco (first in the 2017 Yara Championship, first and third at Roasters United 2019). Inspired by cool-fermented wines, he spent years refining low-temperature fermentation. A floral, silky Bourbon Sidra: watermelon, raspberry and white chocolate.
Watermelon · Raspberry · White chocolate
Rodrigo Sánchez Valencia's family farm in San Adolfo, Huila, where he developed his cold fermentation: depulped coffee ferments for 76 hours at 10–13 °C in GrainPro bags before washing and slow drying on beds. A balanced, sweet Pink Bourbon from the August 2025 harvest: raspberry, bergamot and brown sugar.
Raspberry · Bergamot · Brown sugar
A sweet, full-bodied blend of Brazil, Guatemala and Indonesia with a soft mouthfeel and milk chocolate and nut notes; good black or with milk.
Milk chocolate · Nuts · Sweet
From El Tempixque in Antigua, bought in 1962 by Arturo Falla Cofiño, whose family had grown coffee in the area since 1890 and who pioneered natural shade with grevillea and macadamia trees; his children run it today. Fermented in water without skin contact. Smooth and nuanced with milk chocolate and butterscotch.
Milk chocolate · Butterscotch
Lilla Kafferosteriet's autumn 2026 blend of coffees from farms in Peru, Brazil and Kenya: smooth and sweet, for slow autumn days and fika. Full-bodied with green pear, plum and orange.
Green pear · Plum · Orange
A wet-hulled (giling basah) Sumatra from a producer in Takengon run by two brothers who work with local Arabica and Robusta, blended from three farms for a full, powerful cup with dried fruit and spice.
Dried fruit · Spice
A hand-picked microlot from Fort Ternan, grown at 1,900 m where slow ripening builds complexity. Fully fermented in water without skin contact and dried on raised beds, which brings out fruity, winey notes. Full-bodied: berries, caramel, pineapple and herbs.
Berries · Caramel · Pineapple · Herbs
A Swiss Water decaf from Cajamarca, Peru, where most coffee is fully washed and sun-dried on the farm and more cooperatives are adding raised beds and drying sheds. Full and round with chestnut and milk chocolate; chemical-free decaffeination.
Chestnut · Milk chocolate
A powerful, explosive blend of Brazil, Peru, India and Indonesia with a thick mouthfeel and a long finish; works black or with milk.
Strong · Powerful · Long finish
A fully washed Bourbon from Karambi Washing Station in Nyamasheke, the Rwandan district with the most washing stations, along Lake Kivu. A soft, balanced cup with spicy notes around the region's strong, tart fruit: lingonberry, pear and candied almonds. IMPACT-verified.
Lingonberry · Pear · Candied almond