Agust Caffè

From the Vindas brothers — Eduardo, Leonel and Gerardo — who bought land on the steep Tacuotarí slopes of Tarrazú in 1967 and began planting Caturra and Catuaí two years later, working to protect local waterways and prevent erosion. Velvety body with white chocolate and nougat sweetness and a soft blackberry-jam acidity.

White Chocolate, Nougat, Blackberry Jam

From the Coopchebi cooperative, founded in 1942 and uniting roughly 150 families farming the remote highlands between the Junín and Pasco forests — organic and Fairtrade-certified, hand-harvested and washed. Amaretto, honey and milk chocolate with a silky body and lingering sweetness.

Amaretto, Honey, Milk Chocolate

A decaffeinated Arabica/Robusta blend that keeps the taste characteristics of the roastery's regular coffee — full and sophisticated flavour, for after-dinner drinking. Caffeine content capped at 0.10% of dry substance, per Italian regulation D.M. 20.05.1976.

Grown by 80 indigenous farmers in the Petatán district of Huehuetenango, a 2020 project between Certified Speciality Coffee and the nonprofit Amka to improve conditions for local women producers; classified and exported through the Luxcafè cooperative. Amaretto and white chocolate aromatics with bakery and red-currant notes, silky body.

Amaretto, White Chocolate, Red Currant

Elkhill Estate spans 927 hectares across eight farms in the Western Ghats, roughly two-thirds planted to fine Robusta grown in the shade of citrus and pepper trees, with full traceability through its own wet and dry mills. Thick crema in espresso, with spicy white pepper, walnut and a closing vanilla sweetness.

White Pepper, Nut, Vanilla

Finca Las Mercedes has been handed down for generations since founder Lisímaco Guerra planted it in 1913; grandson Eduardo Guerra Sánchez later expanded into the La Carmina area. Grown 70% in full sun, 20% partial shade, 10% full shade, and hand-harvested. Full-bodied and velvety, with blackberry and blueberry aromatics balanced by a milk-chocolate aftertaste.

Blackberry, Blueberry, Milk Chocolate

100% organic-farming Arabica, Fairtrade-certified (FLO ID 1262), CCPB organic-certified, in zero-impact packaging (Impatto Zero). Mild and delicate with hints of fruit, citrus and bakery notes, and a low natural caffeine level. Gold medal at the International Coffee Tasting.

Fruit, Citrus, Bakery

A 100% Arabica blend of single-plantation lots — Colombia (Antioquia, San Cayetano), Brazil (Sul de Minas, Samambaia), Peru (Chanchamayo, Alto Palomar), El Salvador (La Libertad, San Luis) and Ethiopia (Sidamo, Yirgalem) — selected electronically bean-by-bean. Extremely sweet cup with complex acidity, a fine shiny crema, and a soft, velvety body.

Blackberry, Milk Chocolate, Marzipan

A blend of exclusively single-plantation Arabica and Robusta — Colombia (Antioquia, San Cayetano), Brazil (Sul de Minas, Samambaia), Peru (Chanchamayo, Alto Palomar), El Salvador (La Libertad, San Luis) and India (Chikmagalur, Balehonnur) — electronically graded bean-by-bean for consistency. Sweet and aromatic with a generous, compact crema, star anise aroma, and a dense, syrupy body.

Caramel, White Chocolate, Star Anise

Henrique Dias Cambraia runs Fazenda Samambaia with individualized phytosanitary management across the farm and a Cup of Excellence track record. A classic natural Brazil: candied orange and caramel up front, cocoa in the finish.

Candied Orange, Caramel, Cocoa

Processed at Abdullah Bagersh's washing station in Yirgalem, where small producers deliver cherry in modest lots for immediate pulping, density sorting, 24–48h fermentation and sun-drying on raised patios. Elastic crema, elegant floral and citrus notes — grapefruit and tangerine — with a honeyed finish.

Floral, Grapefruit, Tangerine, Honey

A women-led project run by Tanash Girma on a 1.9-hectare farm in the Gedeb area of Sidamo, hand-harvesting fully ripe cherries and natural-processing on raised beds for 18 days. Elegant, aromatically precise cup with marzipan, candied mandarin and floral notes, reflecting the Gedeb terroir.

Marzipan, Candied Mandarin, Floral

Grown by the Nova cooperative on volcanic soil in Rwanda's Northern Province, near Lake Muhazi, and hand-harvested between March and June. Elastic, fine-textured crema, dried-plum aroma, milk chocolate and dehydrated cherry sweetness, dense and syrupy.

Dry Plum, Milk Chocolate, Dried Cherry