The Barn

Caramel, Macadamia

Back for a new season: a natural-process lot from the Asman Gayo Mill in the Pantan Musara villages of Aceh, northern Sumatra, founded by Cup of Excellence winner Asman Arianto and working with smallholders, many of whom rebuilt their farms after being displaced by a natural disaster. Whole cherries dry on covered beds inside greenhouses, a modern break from Sumatra’s usual wet-hulled style. Intensely sweet and fruit-driven: strawberry compote, ripe apple and cinnamon with soft vanilla and an oolong-tea refinement.

Strawberry compote, apple, cinnamon, vanilla, oolong tea

The Barn's new Core Coffee, an always-on single-origin anchor. Grown at Finca Santa Clara in Guatemala's Antigua Valley, where fourth-generation producer Ricardo Zelaya farms between 1,650 and 1,700m on the volcanic slopes of Volcán de Agua, on an estate that took the Cup of Excellence in 2001 and keeps around a quarter of its land as native forest. Cherries are pulped, fermented, washed and dried roughly 21 days on African beds inside greenhouses. A smooth, balanced washed cup of nougat, plum and honey that works as both filter and espresso.

Nougat, plum, honey

White Peach, Elderflower

Cherry, Black Tea

Our Balanced Decaf delivers a clean and classic Colombian cup profile: sweet, balanced, and approachable with excellent clarity. Created for those looking to reduce caffeine without compromising on quality.

Our Funky Decaf brings a sweet and vibrant cup profile to the world of decaffeinated coffee. This anaerobic fermented natural decaf from El Vergel Estate in Tolima, Colombia offers tropical fruit notes, banana bread sweetness, and a juicy, expressive character.

Caramel, Prune

A limited masterpiece lot from the Lamastus family's award-winning Elida Estate, high above Boquete on the edge of Volcán Barú National Park. Picked at the very end of the 2026 harvest, the extended ripening gives extraordinary concentration: fresh blueberry, cherry and raspberry lifted by lemongrass and jasmine, over a silky, fruit-cordial sweetness with a long finish. Sold as a 125g pre-order bag, roasting from 1 September 2026.

Blueberry, cherry, raspberry, lemongrass, jasmine

Yellow Plum, Lemonade

Blackcurrant, Mandarin

Peach, Chocolate

Guava, Mango

The first anaerobic lot we have featured from our partners Ivan and Rose dos Santos. In the cup, it is like sweet fig jam and velvety nougat: an espresso full of character.

Ivan and Rose dos Santos showcase a different side of Brazilian coffee with this exceptional Typica microlot. Known locally as Sumatra, the variety brings refined fruit, elegant sweetness, and remarkable clarity, creating a distinctive single origin coffee that shines as a filter brew.

Sweet and expressive, Konga is a vibrant single origin coffee from the Yirgacheffe region of Ethiopia. Roasted for espresso, expect notes of apricot jam, peach, and bergamot, lifted by delicate florals and a bright citrus finish. Through milk, the cup softens into chocolate and sweet black tea.

A beautifully expressive single origin coffee from Guatemala, this naturally processed lot showcases decades of dedication to quality. Layers of papaya, dried mango and vanilla unfold with plush clarity, while a lingering nougat sweetness creates a refined and memorable filter coffee.

The washed counterpart to The Barn's La Colina Natural, from Antonio Medina's farm 'The Hill' in San Martín Jilotepeque, Chimaltenango. Third-generation grower Medina planted his first tree in 1991, built his own mill, and has placed well in Guatemala's Cup of Excellence; only a quarter of the farm is coffee, the rest protected native forest. Fully washed with fresh spring water and slow patio-dried in consistent sun for a silky, balanced cup of milk chocolate, pear and stone fruit.

Milk chocolate, pear, stone fruit

A beautifully balanced single origin coffee from Francisco Morales in Huehuetenango, offering notes of vanilla, milk chocolate and malt, lifted by sweet orange. Smooth, versatile and effortlessly enjoyable, it shines both as espresso and with milk.

A washed espresso from Diego Baraona's Los Pirineos, on volcanic slopes at 1,400m in Usulután, El Salvador, one of the country's most respected farms, its Bourbon Elite traced to trees prized for nearly a century. Processing water is all collected rain, bees are kept for pollination, and drying happens on raised beds channelled by wind between two peaks. Clear and complex: plum and orange with defined sweetness, and brown sugar and almond through milk.

Plum, orange, brown sugar, almond

Red Apple, Rooibos

Our first release from the new Ethiopian harvest: a seasonal highlight made for the warmer months. From Kayon Mountain in Guji, this is packed with juicy fruit, florals, and sugary sweetness - refreshing like iced tea.

Daterra’s Yellow Bourbon for The Barn’s filter collection, from the Cerrado in Brazil. At the peak of the dry season, ripe cherries full of honey-like moisture are left to dry while still attached to the branch, the dry climate warding off defects through a slow, multi-stage process. Silky and elegant with low acidity: fig, cherry and caramel with a lemon-and-black-tea lift.

Fig, cherry, caramel, black tea

A special-edition espresso from Daterra in Brazil’s Cerrado, the first Rainforest Alliance certified farm in the country and a long-time Barn partner, now officially climate positive. Cherries are left to dry on the branch so sugars build gradually, then this lot is screen-sorted to keep only the small peaberry beans. Smooth and sweetness-led: caramel, dried apricot and nougat, moving toward creamy milk chocolate as it cools.

Caramel, dried apricot, nougat

Sweet and expressive, Volcan Azul Caturra reveals vibrant notes of dried fig and blueberry. A beautifully crafted natural process coffee from one of the most celebrated producers in Costa Rica.

A process-driven 'Rarity' from Alejo Castro's Volcan Azul, on the edge of the Poás Volcano in Costa Rica's West Valley. Whole cherries are Brix-tested on the tree, then sealed in tanks for six days at 23.7°C for a warm, yeast-driven anaerobic fermentation, patio-dried eight days and finished mechanically. Bold and tropical: mango, passion fruit and cherry jam over dark chocolate, with a boozy, funky edge.

Mango, passion fruit, cherry jam, dark chocolate