Taf Coffee

Abdon Quilla Ochochque has been cultivating coffee on finca San Juan for 10 years. The harvest period in Alto Inambari begins in August and ends in September. Typica, Bourbon and Geisha trees are grown on 1.5 hectares of land; ripe cherries are picked and fermented for 16-20 hours, then washed parchment dries for 10-12 days on raised beds before the dry mill.

orange, tamarind, ginger, malic complex acidity, juicy body, refreshing aftertaste

The grandfather of the Esquivel family bought land in front of a mountain called Cerro La Cruz as coffee production grew rapidly in Costa Rica; his descendants continue his legacy and named the mill Cerro La Cruz.

tropical fruits - mango, maple syrup, orange, velvety body, smooth and delicate acidity

Expertly curated from beans sourced through the Taf Direct Relationship network, the Competition Blends were once chosen by highly skilled baristas for coffee championships, offering a harmonious fusion of vibrant flavors and intricate aromas.

good body, aroma with notes of pine, bakers chocolate and cinnamon, taste of black chocolate and berries

Creativa works with controlled fermentation methods at their mill; this lot uses the 'Intrinsic Cherry' process, a natural coffee fermented overnight in anaerobic conditions before drying, developed in cooperation with the farm La Palma y El Tucan.

lemongrass, tropical fruits, papaya, plum, pleasant acidity, smooth

Cultivos Blend is a compostable, Nespresso-compatible capsule sourced through direct relationships with producers on farms in Central and South America. Each box contains 10 capsules of 5.7g each.

citrus & caramel aromas, sweet and smooth taste of orange peel, good body, low acidity

Cultivos Decaffeinated is a compostable, Nespresso-compatible capsule; caffeine is removed using natural spring water from near Manizales, Colombia, a method that does not significantly alter the coffee's taste. Each box contains 10 capsules of 5.7g each.

balanced cup, citrus and fruit notes with nuts and chocolate

Cultivos Single Estate is a compostable, Nespresso-compatible capsule sourced from a single farm through Taf's direct relationship program; this lot is the Guatemala Entre Volcanes single estate. Each box contains 10 capsules of 5.7g each.

caramel, milk chocolate, mild acidity, orange peel in aftertaste

Finca Deborah is a shade-grown Geisha farm in Volcan, Chiriqui, one of the highest and most remote farms in Panama at over 1900m, where cold nights (down to 10°C) and rainfall averaging 2200mm/year slow cherry ripening and concentrate sugars for an intensely sweet, complex cup.

Hibiscus, Red fruits, Berries, Green apple

Finca Deborah is a shade-grown Geisha farm in Volcan, Chiriqui, one of the highest and most remote farms in Panama at over 1900m, where cold nights (down to 10°C) and rainfall averaging 2200mm/year slow cherry ripening and concentrate sugars for an intensely sweet, complex cup.

Apricot, Mango, Lychee, Vanilla

Finca Deborah is a shade-grown Geisha farm in Volcan, Chiriqui, one of the highest and most remote farms in Panama at over 1900m, where cold nights (down to 10°C) and rainfall averaging 2200mm/year slow cherry ripening and concentrate sugars for an intensely sweet, complex cup.

strawberry, stone fruits, white grapes, juicy

At the farm where Divino Nino grows, Mauricio Vindas and his family, who have been growing coffee for the last 10 years, keep several animals and stay closely connected to nature.

blueberry, cocoa nibs, raisin, black cherry acidity, syrupy body

El Burro Estate, owned by the Lamastus family (also owners of Elida Estate since 1918), sits at 1675m inside Baru Volcano National Park. Cherries undergo 120 hours of Anaerobic Slow Dry fermentation in a sealed tank before drying on raised beds in the sun.

tropical fruits, pineapple & mango, pleasant acidity, juicy body, long pleasant aftertaste

Finca El Quizarra, owned since 1991 by Swiss descendants, is worked by Micro mill Jardin de Aromas, started by Rolando Zbinden and now run by his daughter Carole, the second generation, at 1,370m in Carrizal de Alajuela, Valle Central, Costa Rica.

chocolate aroma with blackberry tones, pineapple acidity and juicy body

El Tempixque farm was purchased in 1962 by Arturo Falla Cofino, third generation of the Falla family who began growing coffee in Antigua valley, Guatemala in 1890. Today Sebastian and Andrian, the new generation, run a micro-mill focused on special process micro-lots from small producers.

orange peel, macadamia, pecan, brown sugar, syrupy, balanced acidity

The Lamastus family has produced coffee at Elida Estate in Boquete, Panama for four generations since 1918. The shade-grown, bird-friendly farm sits at high elevation surrounded by Volcan Baru National Park.

plum, cherries, tangerine, syrupy, crispy acidity, lingering

The Lamastus family has produced coffee at Elida Estate in Boquete, Panama for four generations since 1918. Elida is the highest coffee farm in Panama (1,700-2,500m), hand-picked at full maturity by native Ngobe-Bugle and processed using natural, washed, and honey methods, then rested 60-100 days before export.

Jasmine, tropical fruits, pineapple, white grapes, sweet candy, delicate acidity, juicy

Daterra is a farm renowned for innovative research, environmental practices and high quality coffee, with plantations in the Cerrado (Minas Gerais) and Mogiana (São Paulo) regions of Brazil, where high altitude, stable temperatures and a defined rainy season create ideal conditions for sustainable Arabica farming.

balanced acidity, cocoa aroma, bitter chocolate flavour

Fazenda Samambaia in Campo Das Vertentes, Minas Gerais, is run by Henrique Dias Cambraia, 4th generation of the Cambraia family, who took over the farm after his father's death in 1993 and focused on producing high quality coffee for international markets.

honey, red apple, creamy, delicate

Fazenda Tres Meninas is located in Monte Carmelo, Cerrado, Brazil, owned and equally managed by Paula and Marcelo, pioneers of regenerative coffee farming across the property since 2016. Per a 2019 Imaflora report the farm is carbon negative and among the top 5% most sustainable coffees in the world.

brown sugar, toffee, vanilla, mild acidity, strong body, long lasting sweetness

Gitesi CWS is a private washing station built in 2005 (fully operational since 2010) in the Karongi district of Western Rwanda, owned by Gahizi Alexis. Local farmers, including the 200-member Kopakika association (80% women), supply cherries; the station uses water from mountain springs.

floral, sweet candy, mandarin, caramel, creamy

Taf Ibrik Gourmet is a refined take on traditional Greek coffee, blended from high-quality Arabica varieties sourced from Brazil and Ethiopia, made to showcase the ibrik brewing method with superior quality beans.

Granitos de Ortiz Special is a customized lot for Taf, created in collaboration between owner Omar Calderon and Yiannis Taloumis during a visit in January 2015. The Martinez Calderon family micromill is now managed by Calderon's daughters after his 20+ years running the farms.

sweet citrus, chocolate, hint of vanilla, round body, balanced acidity

The Martinez Calderon family owns Granitos de Ortiz micromill in Santa Maria de Dota-Tarrazú, Costa Rica, founded by Omar Calderon across five farms above 1700m: 2000 Ortíz, 1900 Ortíz, la Granadilla, la Casa, and Nery.

Red fruits, plum, toffee, juicy body, delicate acidity

Traditional Greek-style coffee, dark roast, crafted from carefully selected high-quality beans, rooted in the tradition and culture of Greek coffee.

Traditional Greek-style coffee, medium roast, crafted from carefully selected high-quality beans, rooted in the tradition and culture of Greek coffee.

La Minita ('the small mine') has been owned by the McAlpin family since 1967, located in the Los Santos region about 1.5 hours south of San Jose. The 1,200-acre farm (800 in production) grows mainly Caturra between 1,100-1,500m without insecticides, hand-harvested once per year.

sweet, dark chocolate flavor

Hariti, named after a small flower Oromo women use to adorn their hair, is a washed coffee sourced from small producers in the Guji Sidamo region of Ethiopia.

bergamot, spicy, chocolate, sweet acidity, fine silky body, very smooth

Micromill Helsar, started in 2004 by the Peres & Barrantes family, is located in the Llano Bonito microregion of Alajuela, Naranjo, Costa Rica, currently processing Caturra, Catuai, Villasarchi and Villalobos varieties.

stonefruits, sweet peach, round, smooth acidity, very good balance

Finca Iris Estate is a project founded by three coffee professionals aiming to showcase terroir over processing style. Producer Jamison Savage planted varietals at varying altitudes without altering the natural landscape, aiming to connect producers and consumers through transparency about cultivation and processing.

Jasmine, strawberry, nectarine, raspberry, complex acidity, round

Kanya washing station, managed by Kanyamibwa Edmond, is located in the Nyamasheke district of Western Rwanda at 1650m, serving about 400 farms across 100 hectares; Edmond built the station with RTC financing and supports farmers with food, financial help, and fertilizer distribution.

floral hints, caramel, brown sugar, velvet body, balance, malic acidity, structure-transparent with sweet spicy in the finish

Kieni Washing Station sits at 1,800m in Nyeri County on the eastern slopes of the Aberdare Range near Mount Kenya, receiving cherries from surrounding smallholder farms. Cherries are wet-pulped, fermented overnight, washed, and dried on raised beds for 7-15 days to 10-12% moisture.

Mandarin, black cherry, dates, orange, juicy, balanced and delicate acidity

La Lia began in 2007 in the San Lorenzo terroir of the Tarrazu region, Costa Rica, named in honor of the founding family's mother Lia, with a focus on long-term relationships and quality.

milk chocolate, green apple, mandarin-orange, round body, delicate acidity

La Maracuya is a 10-hectare farm managed by specialty coffee producer Juan Vicente Montoya, who also manages the neighboring farm La Falda; he works with Rony Gamez and Café Raga to guide quality decisions. Cherries are hand-picked, pulped same-day, fermented 24 hours in concrete tanks, washed, and sun-dried for 20 days to 10-12% moisture.

Orange blossom, prune, round, juicy

La Tacita farm, on the slopes of the Acatenango volcano at 1,700-2,000m, belonged to the Falla Schumacher family from 1970-2023 and now belongs to the Falla Castillo family. Coffee is processed at the San Miguel mill using the washed method and dried on African-style beds.

Molasses, pecan, green apple, refreshing aftertaste

Finca Las Delicias, in Jinotega at 1450m, is owned by the Mierisch family, who have five generations of history in the coffee business. This lot placed 4th at the 2017 Nicaragua Cup of Excellence.

Floral - like jasmine, malic acidity, silky body, mild

Finca Las Delicias, in Jinotega at 1450m, is owned by the Mierisch family, who have five generations of history in the coffee business. This lot placed 4th at the 2017 Nicaragua Cup of Excellence.

ripe melon, delicate, juicy, smooth

The My Liberica project cultivates about 50 hectares of Coffea liberica in Kulai, Johor, Malaysia at 0-20 masl. Only cherries from trees over 20 years old are color-sorted, sealed and fermented in barrels at controlled temperature, then dried in greenhouses for 20-30 days to 10-12% moisture; My Liberica developed anaerobic-style fermentation with Sasa Sestic in 2020, later used by 2021 World Barista Championship competitor Hugh Kelly.

dry fruits, grapefruit, amaretto, cedar, sweet tobacco, low acidity, full round body, black pepper in the finish

Fincas Los Rodriguez was founded by second-generation siblings Daniela and Pedro Pablo, building on their father Pedro Rodriguez's 35+ years pioneering specialty coffee in Bolivia. The company operates 12 farms across Caranavi and Samapata processing over 1,000 microlots a year, and created the SOL DE LA MAÑANA program supporting 80+ smallholders.

wild strawberry, apricot, banana, rich & round, lingering

Fincas Los Rodriguez was founded by second-generation siblings Daniela and Pedro Pablo, building on their father Pedro Rodriguez's 35+ years pioneering specialty coffee in Bolivia. The company operates 12 farms across Caranavi and Samapata processing over 1,000 microlots a year, and created the SOL DE LA MAÑANA program supporting 80+ smallholders.

white honey, orange blossom, vanilla, toffee, long aftertaste, super sweet

The Low Caf Reserve comes from Daterra farm and is made exclusively from two low-caffeine varietals studied at Daterra for over 25 years, now fully adapted to the terroir, producing a naturally low-caffeine coffee with tropical character and complex lactic and phosphoric acidity.

tropical fruits, peach, honey, white grapes, silky

This lot is sourced through Taf's collaboration with Project Origin, whose founder Sasa Sectic first developed the Carbonic Maceration (CM) process, debuted at the 2015 World Barista Championship in Seattle; Project Origin has since developed CM techniques across many countries.

tropical fruits, raspberry, nectarine, plum, complex acidity, juicy body

Mama Mina, named after family matriarch Mina McEwan, is a small farm with its own mill, owned by the Mierisch family who have grown coffee in the Matagalpa and Jinotega regions of Nicaragua for around 100 years across five generations.

orange blossom, toffee, panela, balanced mild acidity, creamy body

The Sanchez family cultivates coffee at 1,700m in the El Triunfo Biosphere Reserve, Chiapas, Mexico. Since 2022 they've collaborated with Beneficio Edelmira's micromill; this nanolot used a 72-hour anaerobic fermentation on 250kg of hand-picked cherries at peak ripeness (23° Brix), stored anaerobically at 21°C until pH reached 4.0, then dried 20 days on raised beds and rested 60 days before milling.

floral, pineapple, kiwi, long aftertaste, silky, elegant

Sourced from the Coopbam cooperative within the Alto Mayo protected forest spanning San Martin and Amazonas, Northern Peru. Harvest runs July-October in Bongara; soil is replenished with Bokashi-style fertilizer, and after same-day fermentation, parchment is washed and dried on raised beds to 10.5-11% moisture.

floral, mandarin, caramel, malic acidity, juicy body, smooth, lingering

Pianeta is a sustainability-focused blend line, using organic fertilizers, efficient long-term production methods, and shade-grown cultivation practices.

herbs, cocoa, brown sugar, soft acidity, round body, strong chocolate aftertaste

Pianeta is a sustainability-focused blend line, using organic fertilizers, efficient long-term production methods, and shade-grown cultivation practices.

good body, medium to high acidity, citrus and caramel aroma, sweet and smooth taste of orange peel.

A unique blend of coffees from Costa Rica, crafted specifically for filter brewing.

sweet dark chocolate, fruity acidity, round body, clean aftertaste

Expertly curated from beans sourced through the Taf Direct Relationship network, the Competition Blends were once chosen by highly skilled baristas for coffee championships, offering a harmonious fusion of vibrant flavors and intricate aromas.

creamy feeling, smooth body, caramel, chocolate and nutmeg aroma, taste of cherry and caramel with apricot, tangerine and almond notes, very balanced coffee

San Luis is part of Aida Battle's program of selected farms in the Santa Ana region of El Salvador, owned by Ernest Mathies-Hill, located near Santa Ana Volcano overlooking Lake Coatepeque; this micro-lot is a Kenia SL-34 variety.

floral notes – orange blossom, citrus – mandarin, black tea notes, pleasant acidity, round creamy body

Sumava Ariston was created by producer Francisco Mena of Sumava de Lourdes (West Valley, Costa Rica) together with Yiannis Taloumis of Taf. Only the ripest Villa Sarchi cherries were hand-selected and processed with the red honey method, then sun-dried on patios.

Vanilla, Buttercream, Banana, Kiwi

Sumava de Lourdes, in the West Valley facing the Pacific and Gulf of Nicoya, is produced by Francisco Mena. Harvest runs January-April; cherries are processed at the Penagos micromill and sun-dried on raised beds for 22-25 days to 10% humidity.

pineapple, lychee, black tea, caramel, syrupy body, balanced acidity

Taf Cold Brew is a ready-to-drink iced coffee made only with water and high quality Hariti beans from Ethiopia, without added sugar or preservatives.

Bergamot, Spicy, Chocolate, Sweet acidity, Fine silky body, Very smooth

Decaffeinated using natural spring water from a source near Manizales, Colombia, a method that does not significantly alter the coffee's taste.

balanced cup, citrus & fruits with nuts & chocolate

Taf Steeped Coffee is a single-serve format — pour, dunk, and steep — using biodegradable, compostable, ultrasonically sealed bags. The Mediterranean Blend is balanced, standing out for notes of chocolate and roasted coconut. Each package includes 10 single-serve bags.

banana, papaya, ripe pineapple, balanced & sweet acidity, silky body

Mandarin blossom, lemon tart, silky body, clean long aftertaste

Yirgacheffe To-La showcases Ethiopia's Yirgacheffe region, grown at 1880-1920m from mixed heirloom varieties and natural processed to preserve intensity and complexity, giving a layered cup with notes of blueberries, banana, milk chocolate, balanced pineapple-like acidity and a syrupy body.

blueberries, banana, milk chocolate, balanced pineapple acidity, syrupy body