Rum Baba

A true classic in the line-up: easy to brew, with a smooth, creamy body and gentle acidity for those who like a darker roast without sharpness.

Milk chocolate, Caramel

An anaerobic Yellow Catuai from Sidney Portilho, a long-time Rum Baba producer known for both classic pulped naturals and funk bombs like this one. Same producer and process as the earlier "Arara" lot, renamed because the variety changed. Boozy, funky and tropical.

Boozy, Funk, Tropical fruits

A natural Red Bourbon from smallholders around the Butegana station in Kayanza, inoculated with selected yeasts to push the fruit. Bold, sweet and fruit-forward with blackberry jam, a winey edge and a touch of funk.

Blackberries, Jammy, Winey

Caturra from Finca El Vergel in Tolima, decaffeinated at origin with the sugarcane (fermented-molasses ethyl acetate) method rather than synthetic solvents.

Caramel, Plum, Round body

The medium roast of Finca El Vergel's Caturra, decaffeinated at origin in Tolima with the sugarcane method.

Caramel, Plum, Round body

A Red Bourbon from Wilton Benitez given his anaerobic-yeast and thermal-shock treatment, then decaffeinated with the sugarcane method. Floral and fruity, with little to remind you it is decaf: rose water, blackcurrant and lemon sorbet. Whole beans only.

Rose water, Blackcurrant, Lemon sorbet

An experimental anaerobic natural micro-lot from the Halo Beriti station in Yirgacheffe, an area steeped in coffee tradition. Complex and fruit-jammy with a touch of classic Ethiopian funk. Light roast; also sold as a medium roast.

Tropical, Berries, Forest fruit tea

The medium roast of Rum Baba's experimental anaerobic natural micro-lot from the Halo Beriti station in Yirgacheffe: complex and fruit-jammy with a touch of classic Ethiopian funk.

Tropical, Berries, Forest fruit tea

A washed lot from the Hambela station at Dimtu, Guji: high florals and true washed-Ethiopia stone fruit, the essence of a clean washed coffee.

Floral, Stone fruit, Nectar

A reliable seasonal staple from Huehuetenango smallholders: red apple brightness, smooth cacao and natural cane-sugar sweetness. Good black, with (plant) milk or in coffee cocktails.

Cane sugar, Cacao

The light roast of Rum Baba's seasonal Huehuetenango staple from various smallholders: red apple, cacao and cane-sugar sweetness.

Cane sugar, Cacao

The returning Kaleidoscope "Vanilla Sky": a playful co-fermented honey-process Colombian from Pitalito, Huila, tasting of vanilla milkshake and strawberry bubblegum. Whole beans only.

Vanilla milkshake, Strawberry bubblegum

The summer edition of the Kaleidoscope series: an experimental honey-processed, co-fermented Colombian from Pitalito, Huila, tasting of coconut Bounty, key lime pie and tropical fruit. Small lot, whole beans only.

Bounty, Key lime pie, Tropical

An AA lot from the Nguguini factory on the slopes of Mount Kenya: classic Kenyan bright acidity, juicy red fruit and a clean floral finish, with the character coming from high-grown SL28, SL34, Ruiru 11 and Batian and careful washing.

Gooseberry, Redcurrant, Chamomile

An AB lot from the Ndunduri wet mill, established in the 1970s in Manyatta, Embu County, on Mount Kenya. Around 1,400 smallholders, each tending 100-1,000 trees, deliver cherry here. Rich and jammy with blackcurrant and blueberry and a lively acidity.

Blackcurrant, Blueberry, Jammy

A natural from the Aricha station, surrounded by coffee forests where around 1,500 growers earn their income. Ripe blueberry with chocolate and caramel.

Blueberry, Chocolate, Caramel

Named after the Swahili for "friends", a regional washed blend of crops from five Meru producers on the slopes of Mount Kenya. A daily driver with distinct Kenyan character.

Dark chocolate, Red berries, Caramel

A juicy single-farm washed Bourbon from Kamajumba, an estate on a peninsula in Lake Kivu in the Nyamasheke District.

Blood orange, Marmalade

A washed anaerobic Bourbon from Gasharu Coffee, produced solely by women. Rugori means "women's crown" and honours the women who do most of Rwanda's coffee work. Bright, juicy and fruit-forward.

Rosehip, Panela, Red gooseberry

The foundation of the Rum Baba family: 70% Guatemala with 30% natural Ethiopia, roasted slightly more developed than usual. Toffee and chocolate with bright berry notes; components shift with the seasons.

Toffee, Chocolate, Berries