Arc Co Coffee Roastery

A sweet, balanced natural from Mogiana with a round body and clean finish.

Cocoa, hazelnut, apricot

A Colombian specialty lot with candy-like sweetness, red grape and plum.

Candy, red grape, plum

Néstor Lasso's Ombligón from El Diviso: bright blood orange, winey plum and soft apricot, lively acidity and a long finish. Sold in 100g bags.

Blood orange, plum, apricot

A high-grown washed Pink Bourbon micro-lot with floral, citrus aromatics and a brighter acidity than classic Bourbon.

Blackberry, blood orange, vanilla

Naturally low-caffeine Laurina from Rodrigo Sánchez's La Loma, fermented 60 hours anaerobically and slow-dried under cover. Sold in 100g bags.

Orange blossom, honey, white peach

Fermented about 150 hours with a mother culture built from lychee and tropical fruit, then washed. Sold in 100g bags.

Tropical fruit, vanilla ice cream, lychee

Monteblanco's Golden Gran Cru process: Brix-sorted cherries fermented 48h in GrainPro, pulped, then 12h oxidative and 60h anaerobic fermentation. Sold in 100g bags.

Green tea, bergamot, citrus

An everyday Colombian Supremo with red apple, citrus and chocolate.

Red apple, citrus, chocolate

Natural microlot from the Arias family, floated, dried 13 days on African beds and finished briefly in a Guardiola. Also sold in 100g bags.

Blackberry, star fruit, grape

A classic washed Tarrazú: balanced body, bright acidity and clear sweetness.

Bitter orange, caramel, molasses

A very high-grown Sidamo natural from Welicho and Kurume landraces, with vivid fruit and fine florals.

Orange, red grape, blueberry

Anaerobic natural Catuai from El Jardín farm in Montecillos.

Pineapple, vanilla, almond

Honey-processed Yellow and Red Catuai from La Valentina farm in Montecillos.

Grape, coffee cherry, chocolate