NOWA coffee roastery

This season's limited blend, built on a natural Ethiopian and roasted a little darker; it is the same blend NOWA uses for espresso in the shop, offered for drip because it suits autumn. Firm sweetness and depth, very good with milk.

Grown under a project to protect the forest habitat of the endangered jaguar: at least one cent per pound goes to forest conservation. Syrupy body and juicy apple acidity with a nutty roastiness; roasted at the light end but close to medium, for those who want a light, easy cup without much acidity.

Apple, syrup, nuts

A natural Yirgacheffe from the Konga cooperative, known for a strong management team and close ties with its farmers, which shows in the remarkable uniformity and ripeness of the picked cherries. Floral like a natural mocha, with ripe blueberry and apricot, a calm sweetness and a smooth texture.

Floral, blueberry, apricot

From the Lintong district on the south shore of Lake Toba, where black volcanic soil and frequent rain shaped the distinctive Sumatran wet-hulled process; the lot is density-, screen- and hand-sorted for a clean cup. Herbal, spicy Mandheling character with deep sweetness and bitterness, more complex and spicier than NOWA's Ngorongoro, and excellent with milk.

Vanilla, ginger, rich bitter-sweet body

Decaffeinated by Descamex with the Mountain Water process, which uses no chemical solvents, at one of the world's few organic-certified decaf plants, keeping full traceability from certified raw coffee to finished product. A clean Chiapas profile with a sweet aroma and a long finish that holds its own against regular coffee.

Caramel, cacao, baked apple

NOWA's signature blend, built around the idea that acidity, bitterness, sweetness, aroma and body should draw a perfect pentagon. Soft, rich sweetness with a hint of fresh, apple-like acidity; full yet clean enough to drink every day without tiring of it.

Apple, caramel, balanced

From the APROCASSI cooperative, founded in 2000 in the coffee town of San Ignacio near the Ecuadorian border and now about 600 producers growing organically with guano fertiliser between the Andes and the Amazon headwaters. NOWA's answer to rising green-coffee prices: a soft, everyday cup with pear-like roundness and milk-chocolate sweetness.

Pear, milk chocolate

A select Kilimanjaro-grade coffee from the Karatu district of Ngorongoro, grown in fertile volcanic soil watered by Indian Ocean rains, and the bean the owner first home-roasted. NOWA takes it to a full-city roast for a powerful body, black-sugar sweetness and dark-chocolate bitterness; crisper of its two dark roasts.

Chocolate, brown sugar