Carnival Coffee Roasters

A single-origin sugar-cane decaf from the Bayter family's El Vergel Estate, which planted its first coffee in 2006 after starting out with avocados.

Caramel · Berries · Vanilla

From the Black Condor Project, a processing centre built in 2016 linking more than 15 villages around Gaitania and paying 30% above market rate; led by Emmanuel Enciso. Imported via Forest Coffee.

Caramel · Blackcurrant · Chocolate

A 238 kg anaerobic Geisha from Efraín Gómez's Finca Los Naranjos, named for the orange trees among the coffee; a standout of the 2025 La Mejor Taza de Nariño auction. Roasted a little further so it works as espresso as well as pour-over. Part of Carnival Curiosities.

Cherry · Kiwi · Popping candy

From smallholders near the Ecuador border working with Caravela's PECA team; named after the yellow guayacán tree that shades the coffee. A steady, sweet, balanced espresso.

Treacle · Almond · Raspberry

From Faustino Flores in El Diamante, Cajamarca, who champions Marshell, a rare Catimor-type variety with unexpectedly floral, fruity cups. Medium body, low acidity, a jammy middle and honey finish; good with or without milk, especially as espresso, cafetière or stovetop.

Raspberry ripple · White chocolate · Pecans

A Geisha from Roiber Becerra's Finca Morales in Amazonas, sourced through Khipu Coffee; Roiber farms in an agroforestry system and belongs to the Norcafé cooperative, several of whose members have placed in Peru's Cup of Excellence. Fermentation is adapted to the weather batch by batch. Fruity and floral with balanced acidity.

Lychee · Blueberry · Jasmine

A classic washed Sidama from Daye Bensa and local smallholders: hand-sorted, floated, fully washed and dried on raised beds. Clean with bright, citrus-led acidity.

Hazelnut · Apricot · Black tea

Named after the endangered Andean tapir, a symbol of farming alongside wild nature, from family farms in northern Cajamarca mostly founded in the 1980s. Sweet and pastry-like; holds milk well.

Raisins · Custard · Red apple pie

From La Esperanza ("The Hope"), in the Morales family for over 40 years, on Huehuetenango's high limestone soils. Francisco Morales has won regional awards; his son Desvin now leads processing: same-day pulping, about 24 hours' fermentation and sun-patio drying.

Raspberry · White grapes · Caramel

From the Bayter family's El Vergel Estate in Tolima, which moved from avocados to coffee and is known for its Koji fermentations. The "mosto" process ferments 72 hours in tanks with leachates from a Java fermentation added. Part of Carnival Curiosities.

Mango · Limoncello · Jasmine

A peaberry from Lot 20, founded by Sidney Kibet to export just 20 bags of Kenyan coffee to the UK and now known for experimenting with fruit-pulp, yeast and native-microbe fermentations across western Kenya. Good body; great as espresso, stovetop or cafetière.

White chocolate · Almond · Black Forest gateau

From Finca San Ramón in the Dipilto range near the Honduran border, back for a fourth year. Donald Efraín Roque, third generation of his family in coffee, entered the Cup of Excellence in 2006, 2009 and 2011 with strong results.

Dark chocolate · Caramel · Honeycomb