van Gülpen Coffee Roasters

Full-bodied traditional blend with walnut and nutmeg character, balanced acidity and a long finish.

Walnut, nutmeg

From a 370-hectare farm whose owner emphasizes sustainable growing practices, aiming for the farm to be recognized for quality and environmental stewardship alike.

Pecan, cocoa, mild citrus zest

A classical, dark-roasted espresso blend built for body, intensity, and milk compatibility.

Cocoa, tropical fruits, honey

A versatile blend for fully automatic machines and portafilters, suited to both espresso and café crème.

Cocoa, tropical fruits, honey

A dark-roasted, full-bodied espresso blend of 100% Arabica beans from Brazil, Guatemala and Ethiopia.

Dark chocolate, almonds, nutmeg

A robust filter coffee with lively acidity, dark chocolate and bergamot notes.

Dark chocolate, bergamot

A traditional northern-Italian-style espresso, balancing acidity and bitterness with intense sweetness.

Dark chocolate, hazelnut, nutmeg

A modern, fruity espresso blend — Sancoffee Caramelo (Brazil), Exótico de Altura/Giraldo (Colombia) and Comsa Coop Natural (Honduras) — with noticeable acidity balanced by chocolate in the finish.

Cocoa, cherries, brown sugar

The mildest of van Gülpen's traditional blends — restrained acidity, honeyed sweetness, and a full mouthfeel.

Hazelnut, caramel, honey

From the Gathaiti Coffee Growers Cooperative (1,100+ members, ~143 hectares) — hand-sorted cherries, 16-24 hour shaded fermentation, and 16-18 hour soak before drying on raised beds.

Black currant, fruity cocoa, grapes

Grown by Felix Alberto Torres Morantes at Finca Rio Negro. Lactic acid bacteria convert sugars during fermentation for a buttery mouthfeel and floral, milky sweetness.

Milk, white grapes, jasmine

Microlot from producer Diego Samuel Bermúdez Tapia, using cultivated microorganisms and controlled fermentation to develop intentional flavor compounds.

Raspberry, jasmine, rhubarb

Grouped microlots from small-scale farmers, consolidated by The Coffee Quest from lots scoring 86+ points, each tasted multiple times before inclusion.

Bergamot, peach, jasmine

Classic Colombian cup from small-scale farmers in the Pitalito area via the Pitalito Station cooperative network — medium body, balanced acidity, pronounced sweetness.

Chocolate, lemon, brown sugar

Ombligón is a rare natural mutation found in southern Huila, identifiable by its small, round seed. Cherries are sorted and sun-dried on parabolic beds with regular turning.

Raspberry, strawberry, passion fruit

Grown by Wilmer Cuellar at Finca Las Brisas — fruit-salad notes, a juicy body, and a lingering exotic aftertaste.

Raspberry, kiwi, passion fruit

A chocolate-forward espresso blend of Sancoffee Caramelo (Brazil) and Exótico de Altura/Giraldo (Colombia), sourced from smallholder cooperatives.

Cocoa, hazelnut, honey

From the Abore Station in Sidamo, farmed by roughly 1,022 smallholders and managed by Asefa Dukamo Korma. Naturally processed over 16-25 days on raised beds with regular turning.

Blueberry, milk chocolate, jasmine

Smallholder lots from the Gedeb District. The Special Prep designation selects only cherries from farmers who qualified through exceptional engagement and quality in prior seasons, kept as single-day lots.

Apricot, peach, bergamot, jasmine

Produced by roughly 1,500 farmers in the Bombe Mountains working with the Daye Bensa processing station — traditional wet fermentation of 36-72 hours, then 12-15 days drying on African beds.

Bergamot, orange, almond

Filter roast of the Daye Bensa station lot from the Bombe Mountains, Sidama — traditional wet fermentation of 36-72 hours, then 12-15 days drying on African beds.

Bergamot, orange, almond