AUN COFFEE ROASTERS

AUN's house blend of Ethiopia, Brazil and Guatemala, roasted dark: ripe-berry aroma, clean dark-chocolate depth, nutty roastiness and a smooth texture.

Blueberry, dark chocolate, almond, caramel

Jonathan Gasca is a third-generation producer in Huila who shares know-how with neighbours such as the Lasso family of El Diviso and the Vergara family of Las Flores. This Bourbon Aji was floated and hand-sorted, oxidised 12 hours in canastillas, dry-fermented 36 hours after pulping and dried 10 to 12 days in a marquesina.

Honeysuckle, red apple, cassis, Rainier cherry, Earl Grey

Processed at the Danche station in Gedeb by SNAP Specialty Coffee, which invests in farmer education and sustainable growing as well as quality. Pulped and dried with a little mucilage left on, giving chamomile and lemon aromatics, ripe plum and Delaware-grape sweetness and a clear, syrupy finish.

Chamomile, lemon, plum, Delaware grape, syrup

Garden coffee grown by Oromo smallholders in the Guji highlands, harvested November to February, finished with a nitrogen-washed process and dried 25 to 30 days on raised beds. Lavender aroma, raspberry and strawberry-jam fruit, and a red-wine texture with a rum-raisin finish.

Lavender, raspberry, strawberry jam, red wine, rum raisin

Finca Cabrejo sits at the entrance to Antigua from Guatemala City and takes its name from its colonial-era owner. Passed from Augustín Ehler to his son and now run by four sisters, it reaches 1,900 m and placed 21st at the 2011 Cup of Excellence. Roasted dark: rounded grape fruit, chocolate orange, macadamia and molasses.

Red globe grape, chocolate orange, macadamia, molasses

Kiangoi is one of the factories of the Rungeto cooperative in Kirinyaga, alongside the Kii and Karimikui factories that are well known in Japan. Bright grapefruit and blood-orange acidity, blackcurrant sweetness, a light tea-like body and a rounded brown-sugar finish.

Grapefruit, blood orange, blackcurrant, black tea, brown sugar

Decaffeinated with Descamex's chemical-free Mountain Water process, using only natural mountain water, at an organic JAS-certified plant that keeps full traceability. Toasty hazelnut and chestnut, a smooth caramel finish and a warm, honeyed sweetness.

Hazelnut, chestnut, caramel, honey