Coffees
8 coffees
Named after the mules that carry coffee down the steep Andes, Don Pacho comes from farmers of the CADEFIHUILA co-op in Huila, grown around 1,750 m on fertile loam. Hand-picked Caturra and Tabi, washed traditionally for a clear structure: sweet, lively fruit and good balance. A light filter roast.
Green apple, grapefruit, peach, almond, milk chocolate
An omni-roast Brazilian from Minas Gerais: full, velvety and round, with creamy chocolate, the nutty depth of Brazil nut, a light honey sweetness and a gentle walnut bitterness in the finish. For portafilter, moka pot or filter.
Chocolate, Brazil nut, honey, walnut
A natural Bourbon from the volcanic highlands of Gakenke in northern Rwanda, processed at the Abakundakawa station and named after producer Olivier Gashema. The Abakundakawa co-op, founded in 1999, champions fair trade and women in coffee. Intense fruit, notable sweetness and clarity; a light filter roast.
Dried plum, dried apricot, dark cherry, winey
The third house blend, with more Robusta for bean-to-cup, moka-pot and portafilter drinkers who like it strong: 35% Palermo Dry Mill in Huila, 35% Fazenda Passeio in Sul de Minas, 30% Ngoma in Uganda. Dark and full-bodied with light caramel sweetness, and balanced with milk.
Toffee, dark chocolate, ripe grape
A decaf blend of Harazi from Yemen, sourced through Mocha Mill, which works closely with women farmers (75% of its growers) and built a dry mill in Samat, and Gitega from Rwanda. Dried pineapple, chocolate cookies and buttered toast. Works in bean-to-cup machines, portafilters, moka pots and filter.
Dried pineapple, chocolate cookies, buttered toast
Buena Vida's second house espresso: 45% Huila Arabica from Colombia, 45% Comsa Arabica from Honduras and 10% Robusta from Uganda. Pronounced chocolate and toffee with macadamia ("a bit of cookie, a bit of praline"), aimed at lovers of more traditional coffee.
Dark chocolate, macadamia, toffee
Buena Vida's first house espresso, 85% Arabica and 15% Robusta from Colombia and Uganda, named test winner by Crema magazine in 2019. Chocolatey and full-bodied with a light, pleasant fruit.
Hazelnut, milk chocolate, clementine
A natural from Odo Shakiso in Guji at around 2,000 m. Producer Abder Malik Keder also runs a nursery that raises coffee and shade trees for local farmers to support agroforestry. Cherries hand-picked by nearby villagers are double-sorted and dried slowly on beds. An omni roast.
Lemon, jasmine, red berries