MvsM (Man versus Machine Coffee Roasters)

Now sourced from Eddy Macdonald Lopez's Finca La Gardenia in Huehuetenango, at 1,900 m, where native forest, springs and quetzals are protected. Selectively picked Marsellesa dries five days on patios and 22 more on African beds.

Strawberry, tropical fruit, candy

From the organic-certified Danche washing station in Chelbesa, Gedeo, run by Negusse D. Weldyes's SNAP Coffee, which buys cherry from around 400 farmers. A long-time house favourite: a perfectly structured natural Ethiopian with blood orange and dried apricot sweetness.

Berries, Black Tea & Sweet

"100% specialty grade, no nonsense": a direct-trade Brazilian natural, dried on raised beds for 15-30 days, sold in 1 kg bags as an everyday espresso. Full body and natural sweetness.

Chocolaty, creamy, sweet

From the Cedros Café cooperative in the northern highlands of Cajamarca: 300 smallholders across the Jaén and San Ignacio valleys, 40% of them women. Organic and Fairtrade certified, with the co-op funding business training and reforestation. A darker roast with a full body.

Dark Chocolate, Creamy, Rich

Named for its natural decaffeination with ethyl acetate derived from fermented sugarcane. Full-bodied and creamy-sweet with a fruity acidity; works for espresso and filter alike.

Sugary, Creamy, Tropical Fruits

From Diego Horta's El Rincón, a third-generation family farm where plantains, avocados, yucca and bananas grow among the coffee. The intact cherries ferment without oxygen for a rich, fruit-forward cup of banana, sour cherry and raisins.

Banana, sour cherry, raisin

A natural Pacamara from Finca La Esperanza, known in the Pacas family as La Memeya, guided from farm to cup by managing director María Pacas. Pacamara was bred in El Salvador in the 1950s from Pacas, a Bourbon mutation first found on this family's farm in 1949.

Mandarin, earl grey

MvsM's one blend: two favourite single origins, a chocolaty natural from José Maria de Oliveira's farms in Brazil and an intensely sweet, winey Ethiopian natural that gives it a jammy sweetness. A best-seller for espresso and moka.

Chocolate, jam, creamy

MvsM's first coffee sourced and roasted with the moka pot in mind, named after the Paninari, the fast, detail-driven youth sub-culture of 1980s central Milan. A darker, big-bodied washed Colombian for moka, espresso or filter.

Dulce de Leche, Dark Chocolate, Velvety

From the Chelbesa station in Gedeb, run by Girum Assefa for SNAP Coffee: around 615 smallholders deliver cherry within 40 minutes of picking. Density-graded, fermented 72 hours, channel-washed, soaked and dried on raised beds for up to 10 days.

Blueberry, peach, floral

A natural from SNAP Coffee's organic-certified Danche station in Chelbesa, Gedeo, fed by about 400 farmers on 1-2 hectare plots at 2,000-2,300 m. Sweet, fruity and full-bodied.

Forest Berries, Stone Fruits, Big Body

From Fazenda Serrinha, the first farm the Oliveira family bought in 2004, which José Maria built by hand down to the first light post. A direct-trade, chocolaty and creamy natural Bourbon for espresso.

Chocolaty, creamy, sweet