The Coffee Collective

A fruity, silky lot from Jhonathan Gasca and the Gasca family — fourth-generation coffee farmers focused on quality.

Caramel, blackberries & chocolate

The espresso roast of Jhonathan Gasca's fruity, silky Bombona lot.

Caramel, blackberries & chocolate

From Luis N. Pascoal's Daterra farm, combining precision, sustainability and innovation with dedicated reforestation efforts.

Dried fruit & chocolate

The espresso roast of Luis N. Pascoal's Daterra lot, whole bean, full-bodied and creamy.

Chocolate, hazelnut & dried fruit

An online-exclusive blend of 67% Daterra (Brazil) and 33% Caranavi (Bolivia) — balanced and sweet.

Chocolate & dried fruit

An elegant, smooth organic-certified filter coffee produced together with the Ccapa family.

Milk chocolate, marzipan & blueberries

The Lizaraso family farms small organic plots up to 4 hectares using traditional methods, without agrochemicals or burning.

Milk chocolate, raisin & hazelnut

Floral characteristics paired with fruit and berry notes, with a soft, smooth mouthfeel, from a cooperative Coffee Collective has partnered with for nearly 20 years. Source: coffeecollective.dk.

Blackcurrant, blackberry & rhubarb

The cooperative's finest lots roasted for espresso, showcasing floral and fruit/berry notes with a delicate, smooth mouthfeel. Source: coffeecollective.dk.

Blackcurrant, plum & marzipan

From Finca El Morito in Querocotillo, produced by the Flores family — organic-certified, building on generations of specialty coffee knowledge.

Milk chocolate, almond & orange

Reshad Albuls works with six neighboring farmers using natural processing. Partnership began in 2023, supporting his organic certification and experiments with anaerobic naturals.

Dried apple, bergamot & milk chocolate

From Reshad Albuls, a young producer who took over his family farm and partnered with Coffee Collective in 2023, with support toward organic certification.

Vanilla, white grape & ripe peach

A decade-long partnership with Mariana Iturralde's Takesi farm, celebrated for exceptional quality and unique terroir. This harvest marks ten years of direct trade collaboration.

Melon, bergamot & peach

From the Tolima Grande Association, who handpick, float, depulp, ferment and wash cherries before drying on raised beds for up to three weeks.

Brown sugar, red apple & dark chocolate

A 10-hectare farm run by Andrés and Francisca, surrounded by virgin forest gradually restored since 2017. Coffee Collective began sourcing here via Takesi to support process improvements.

Pear cider, plum & brown sugar

Victoria Atao and her husband Eudis Orosco operate a small, high-altitude farm employing traditional Inca agroforestry methods, processing both their plots at the family's wetmill. Source: coffeecollective.dk.

Elderflower, bergamot & kiwi