Climpson & Sons

Founded in 1890 on the slopes of the Turrialba volcano, Aquiares is one of Costa Rica's oldest farms: more than 600 hectares of shaded coffee beside 200 hectares of protected rainforest, with its own nursery, wet mill and village. Diego Robelo now runs it, pushing processing and new varieties. This red honey Obata is a bright, fruity filter coffee.

Honey · Pomegranate · Apple

Climpson's signature espresso and the flat-white coffee at Broadway Market, a seasonal blend that pairs producers they call friends. This edition is 50% Las Ranas, a pulped natural Bourbon from the Apaneca-Ilamatepec range in El Salvador, whose forest reserve and lagoon are home to thousands of frogs, and 50% Finca El Durazno in Jalapa, Guatemala, a sun-dried honey Typica from the Ventura family, growers for five generations. Rounded and sweet with dried fruit.

Fudge · Brown Sugar · Dates

Grown by producer Marvin Soliz on a 2-hectare farm near the Guatemala-Mexico border, named for the local Witano tree. Ripe cherries undergo 36-hour fermentation and slow patio drying for a vibrant, complex cup. Source: climpsonandsons.com

Liquorice · Pear · Blackberry

A collaboration with long-time partner Bruno de Souza, sourced from a network of trusted producers across Minas Gerais. Built for espresso, perfect with milk, just as good black. Source: climpsonandsons.com

Dark Chocolate · Hazelnut · Marzipan

Sourced through the women-led Crecert cooperative and decaffeinated in-country using locally-sourced sugar cane to cut transport food miles, after a classic washed process. Source: climpsonandsons.com

Dark Chocolate · Caramel · Orange Rind

Bright, balanced and complex Ethiopian espresso from the Fero Washing Station, run by Ranger Coffee and serving over 700 local growers who mostly work under 2 hectares. A crisp, clean and quintessential Sidamo cup. Source: climpsonandsons.com

Milk Chocolate · Orange · Toffee

The Fields is Climpson's nod to London Fields and its space for more adventurous processing. This edition is Buena Vista, a small natural lot separated out of El Molino, one of the JASAL farms run by brothers Jose Antonio and Andres Salaverria, sixth-generation producers. Cherries are picked at deep red ripeness and dried at the family's Las Cruces mill; much of the production is Rainforest Alliance certified.

Toffee · Apple · Molasses

From the Uraga Raro washing station, which processes cherries from more than 400 smallholders farming tiny plots near 2,000 m. The local Dega and Wolisho heirlooms descend from the surrounding forest, and the high altitude gives a slow, even drying. Bright and fruity: Climpson's favourite as a filter or cold brew.

Peach · Caramel · Jasmine