220 Grad

A natural Obatã from Fazenda Pinheiro near Mococa at 950 m, roasted for espresso-based drinks: dark chocolate, dried fruit and a full body. Sold in 375 g bags.

Dark chocolate, dried fruit, full body

A washed Cauca decaf, decaffeinated with sugarcane ethyl acetate and sourced through Belco of Bordeaux, which pools many smallholders under one quality label because single-farm lots are too small to decaffeinate. Needs a fine grind; decaf beans are far more porous. Sold in 375 g bags.

Floral, citrus, milk chocolate, red berries

A washed Red Caturra from Finca Buenos Aires in Dipilto, Nueva Segovia, harvested November to March. Suited to filter methods: citrus, dried fruit and a full body. Sold in 375 g bags.

Citrus, dried fruit, full body

220GRAD's "modern, fruity espresso salsa": a natural El Salvador of exotic varieties, a natural Brazilian Obatã and a washed Nicaraguan Red Caturra. Lively acidity, citrus and blueberry with a full body; for espresso, lungo and americano. Sold in 375 g bags.

Lively acidity, citrus, blueberry, full body

100% Arabica espresso blend of Brazilian and Rwandan naturals with a washed Dominican coffee; 220GRAD calls it the ideal way into espresso. For espresso machines, moka pot and bean-to-cup. Sold in 375 g bags.

Dark chocolate, creamy body, light cherry sweetness

A filter blend of washed SL14/SL28 from Mount Elgon and a natural Red Bourbon from Lake Kivu, aimed at soft, pleasant notes and a creamy texture for a balanced morning cup. For pour-over, French press, AeroPress and cold brew. Sold in 375 g bags.

Rosehip, berry sweetness, marzipan, creamy

70% Arabica and 30% washed Ugandan Robusta: an intense classic espresso for those who want a caffeine kick, with mocha, walnut and dark chocolate and very little acidity. Sold in 375 g bags.

Mocha, walnut, dark chocolate, low acidity

90% Arabica (Fazenda Pinheiro natural and a washed Red Bourbon from Lake Kivu) with 10% washed Robusta from the Kaweri plantation in Uganda. A touch of acidity for complexity; built for cappuccino and bean-to-cup machines. Sold in 375 g bags.

Milk chocolate, butter biscuit, subtle redcurrant

A 100% fine Robusta from Bảo Lộc in Vietnam's Central Highlands, washed. Needs a very fine grind for espresso; 220GRAD recommend resting pure Robustas 1.5-2 months after roasting. Dark caramel, roasted almond, cinnamon and a caffeine kick. Sold in 375 g bags.

Dark caramel, roasted almond, cinnamon

From the Refisa washing station in Nensebo, West Arsi: cherries dry 60 hours whole before being washed and dried a further 10 days. The combined process gives a complex but clean cup, floral with grapefruit and citrus; a filter coffee that also works as espresso. Sold in 375 g bags.

Floral, grapefruit, citrus