Coffees
13 coffees
Caturra from the indigenous Inga Aponte community in Nariño, who once were forced by guerrilla groups to grow coca. Volcanic-ash soils and high, cool terrain give long maturation. Love first bought from Aponte ten years ago.
Citrus, Honeydew melon, Milk chocolate
Esperanza, an F1 hybrid unique to Aquiares (Sarchimor × a wild Ethiopian variety), from the historic 1890 estate on the slopes of Turrialba Volcano. Cherries are "sealed" in a mechanical dryer inside a UV-shielded greenhouse for 24 hours, fermented in bags for 72 hours, then dried for 5 days.
Honeydew melon, Papaya, Rum raisin
House decaf from La Secreta in Colombia, decaffeinated with the sugarcane method, without chemical additives.
Chocolate, Brown sugar, Plum, Orange
New harvest from Pablo's Obraje farm, which he planted in 2000 and has processed himself since 2009. Cherries ferment 20 hours in the picking bags, then another 24 hours dry after depulping, before full washing and floatation sorting. Big day–night temperature swings shape the cup.
Apple, Orange, Milk chocolate
From a Santa María de Dota plot of the Juanachute micromill, one of Costa Rica's pioneering micromills. Cherries were fermented for 48 hours before pulping, then dried 25 days on raised beds and in a drum dryer. Love's fifth season buying from Juanachute. Filter roast.
Cherry, Citrus, Red berries
The same Juanachute Santa María honey lot roasted for espresso: 48-hour cherry fermentation before pulping and 25 days of drying. Cherry, citrus and caramel.
Cherry, Citrus, Caramel
Washed Geisha from the Solís family's El Cedral farm at 2,000 m beside the Los Santos Forest Reserve, processed at their La Toboba micromill (est. 2016) with Brix and pH control and slow raised-bed drying.
White florals, Cane sugar, Light nougat
Washed SL28, the Kenyan variety, grown by the Solís family on El Cedral at 2,000 m in Tarrazú. A juicy cup with a smooth, rich body.
Red berries, Rhubarb, Chocolate cake
From the 220-hectare Bette Buna Estate in Megadu, Guji, where cherries rest 3–5 weeks on beds, alternating between shade and sun. Love's third harvest from Bette Buna. Espresso roast.
Guava, Blueberry, Chocolate
Roasted in the traditional Skåne style: low acidity and a familiar nutty character.
Dark chocolate, Roasted nuts
A tribute to Italian coffee-bar blends: intense and full-bodied with a lingering finish, for straight shots or milk drinks.
The everyday house coffee: sweet and full-bodied, from Fazenda Dois Irmãos in Brazil.
Chocolate, Roasted nuts, Vanilla, Dried fruit
Love's take on a traditional espresso: intense, sweet and full-bodied, from natural-process specialist Fazenda Dois Irmãos.
Dark chocolate, Roasted nuts, Dried fruit