Coffees
12 coffees
From Fazenda da Lagoa, granted by the Portuguese crown in 1764 and one of the oldest farms in Campo das Vertentes. Rainforest Alliance and "Casa da Criança" certified, CO2-neutral from farm to cup; 30% of the land is forest and wetland. Full and round.
Chocolate, Nuts
The darkest roast in the range, replacing the former Brasilien Cerrado: Fazenda da Lagoa taken further for nutty, dark-chocolate depth.
Nuts, Dark chocolate
A blend of Brazil Da Lagoa and Rwanda Sake, first made as the 2024 Easter coffee and kept on after a warm reception. Round and full.
Chocolate, Mandarin, Dark berries
A naturally fermented coffee from the Munduk Moding Plantation, grown in forest-like surroundings among banana trees and palms; the estate turns its plastic waste into soap dispensers and hangers for its hotel. Soft, balanced and fruity.
Passion fruit, Peach, Vanilla
A limited Pink Bourbon from two neighbouring families in the village of Los Cauchos near San Agustín, who have shared know-how for years and focus on small, separated lots.
Caramel, Honey, Lime
From El Limoncillo, a 171-hectare farm and one of the best known of the Fincas Mierisch, a family growing coffee in Nicaragua for over 100 years. Hand-picked at peak ripeness and carefully washed.
Almond, Chocolate, Passion fruit
From Sake Farm near Lake Sake, founded in 1999 to rebuild coffee after 1994 and now working with about 2,200 farmers. Its washing station is staffed entirely by women; the farm works with women's groups and is part of the International Women's Coffee Alliance.
Stone fruit, Mandarin, Dark berries
A cycling-inspired blend of Da Lagoa from Brazil and El Limoncillo from Nicaragua: full, round and creamy with caramelised notes.
Caramel, Marzipan
Organic coffee from Fazendas Dutra, a family farm grown hectare by hectare since 1950 by patriarch José Dutra Sobrinho. Its solar plant produces 1.38 million kWh a year, enough to power the whole farm. Soft and easy.
Chocolate, Caramel
Organic coffee from the Koke, Beloya and Harfusa cooperatives of the Yirgacheffe Coffee Farmers Cooperative Union. Hand-sorted, pulped, wet-fermented 24-36 hours, washed and dried one to two weeks on covered beds.
Bergamot, Black tea, Peach
An organic coffee from Saqülew, produced by a family-owned exporter with over 25 years in growing and processing, whose dry mill sits on the Fraijanes plateau.
Hazelnut, Dark chocolate
Organic coffee from COMSA, founded in 2001 by 60 farmers in Marcala, the world's first registered coffee appellation. Fair Trade and organic, with a strong focus on farmer training and, since 2010, member microlots.
Dark caramel, Milk chocolate