Toma Café

A certified-organic women's coffee from the COMSA cooperative in La Paz, grown in an agroforestry project that promotes biodiversity.

Green apple, cinnamon, floral

An organic natural from METAD's Echemo in Yirgacheffe, grown in agroforestry by local smallholders.

Chocolate, cherry, citrus, white flowers

Toma's natural Brazilian from the Menezes Ribeiro brothers in Mogiana; ideal for espresso.

Milk chocolate, hazelnut, toffee

A washed Caturra from the Rosales Mejía family's Hacienda Montesol in Jinotega, a Rainforest Alliance family project run with care for the environment.

Green mandarin, grape, almond, floral

A lot from seven independent Chalatenango producers who farm for biodiversity without herbicides, blended three parts washed to one part natural.

Dark chocolate, nougat, blood orange

An organic, agroforestry-grown wet-hulled Sumatra from Fahman Yoga.

Tropical fruit, marzipan, dark chocolate

A direct-trade Pacamara from César Magaña in Juayúa, fermented anaerobically for 270 hours before drying in the cherry. Big and dessert-like: roasted pineapple, plum and dulce de leche with a lemon-peel lift.

Roasted pineapple, plum, lemon peel, dulce de leche

One of Toma's favourite flavour profiles: a washed Cajamarca lot from local smallholders, medium-bodied, fruity and very bright.

Green mandarin, blueberry, marzipan, green tea

An organic washed Chiapas coffee from local smallholders, decaffeinated with the Mountain Water process.

Caramel, plum, spiced

A high-end anaerobic natural from Oboleyan Coffee in Guji, grown at 2,330 m: baked apple and cinnamon with green tea and a creamy body.

Baked apple, cinnamon, green tea, creamy

A washed Red Bourbon from the Twumba station, sourced through Ikawa House with local Mibirizi smallholders.

Grape, green tea, floral