Cabana Coffee Roasters

A limited honey Pacamara from Cup of Excellence winner Armando Guardado, whose Los Tres Pozos sits near San Ignacio in Chalatenango, El Salvador's coolest, northernmost region. Bright orange and strawberry with jasmine, toffee and milk chocolate; silky and elegant. Direct trade.

Orange · Jasmine · Strawberry · Milk chocolate

A Geisha from Arnulfo Leguizamo, 2011 Cup of Excellence winner, who runs Finca El Faldón with his son Diego. Precise fruity sweetness from mango, apricot and honey with fresh lime; elegant, balanced and clear.

Mango · Apricot · Lime · Honey

From ASOMUJER, an association founded in 2007 by ten women in southern Huila and now 75 members, including single mothers and women displaced by Colombia's conflict. A full-bodied washed decaf with almond, cacao and gentle panela sweetness.

Almond · Panela · Chocolate

From the Banko Gotiti station in Gedeo, where coffee grows on roughly 2-hectare farms under native trees and false banana. Hand-picked cherries are hand-sorted and sun-dried on raised beds for up to 15 days. Fruity and fine, with caramel sweetness and delicate jasmine and bergamot.

Blueberry · Apricot · Milk chocolate

A microlot from the Banko Michicha station in Kercha, hand-picked by about 150 smallholders farming in mixed plots with fruit and vegetables. Juicy and wine-like, reminiscent of a complex red: red grape, dark berries, orange and wine gums. Elegant and clear.

Berries · Wine gums · Orange

A co-fermented decaf from the Bayter family's El Vergel: 24 hours of pre-fermentation in bags, 24 hours in cherry, then five days of anaerobic co-fermentation with mucilage and yeast before sugarcane decaffeination. Complex, juicy and funky, with citrus acidity on the finish.

Wild strawberry · Cotton candy · Tropical fruit

A single-variety, single-farm natural decaf from El Vergel: ripe Caturra cherries ferment anaerobically for 48–60 hours, then dry on raised beds before sugarcane decaffeination. Complex and juicy with funky wild strawberry, blackberry jam and papaya.

Strawberry · Blackberry · Papaya

The Bayter family has farmed El Vergel since 1995, turning from avocado to coffee in 2006. A washed decaf with surprising clarity and sweetness: toffee, panela, milk chocolate, juicy apple and apple blossom, with a full body.

Toffee · Apple · Chocolate

Herly Urquia has farmed in Montecillos for decades, founding Finca Caviflor in 1970 and Villa Yolanda in 2010; he works about 30 hectares and 60,000 trees. Dark chocolate and juicy grape with caramel, a wine-like acidity and candy-like sweetness.

Caramel · Grape · Cacao nibs

From the Halo Beriti station, founded in 2014, which takes cherry from about 750 smallholders. A "special preparation" lot, hand-sorted repeatedly in cherry and parchment. Sweet and clear, like peach jam with raspberry and creamy caramel, with floral, tea-like bergamot notes.

Peach · Toffee · Raspberry

Johny Lemus grows Pacas, Pacamara and Geisha on a farm of about 2 hectares in Chalatenango and believes natural processing shows his beans' full potential. Sweet tropical fruit, pineapple and candied cherry with mellow vanilla and a light boozy, anaerobic note.

Pineapple · Tropical fruit · Cherry

A natural Pacamara nanolot from Fredy Recinos, known for experimental processing. Intensely fruity as espresso (black cherry, chocolate mousse, pinot noir); as filter, more delicate wine-like berry and grape with a light anaerobic edge.

Black cherry · Chocolate mousse · Pinot noir · Berries

Ol'ochoy ("place without water") is a young farm in western Kenya that Linah and Paul Lilan turned from rugged ground into a sustainable estate that also supports smaller cooperatives. Lively and sweet: blackcurrant jam, plum, ripe lime, honey and herbs. Direct trade via Mehrwert Kaffee.

Blackcurrant · Honey · Lime · Herbs

From the smallholder families of the Red Ecolsierra cooperative in the Sierra Nevada de Santa Marta, who combine traditional growing with a focus on biodiversity and healthy soils. A full espresso with cacao nibs, roasted almond and a touch of mandarin; smooth and balanced.

Cacao nibs · Almond · Mandarin

Grown on the slopes around Laguna de Ayarza, a double caldera formed about 20,000 years ago whose eruptions left the area covered in mineral-rich pumice. Bold chocolate meets juicy berries, with caramel, honey and a gentle acidity: round and balanced.

Chocolate · Berries · Honey

From the Shale station near Worka, supplied by about 1,500 smallholders farming without chemical fertilisers. Pulped the same day, fermented 8–12 hours in open tanks and washed in channels. Clear, balanced, floral and fruity: juicy plum, sweet grape, elderflower and tea-like bergamot.

Plum · Grape · Bergamot

Cabana's summer coffee No.1, a washed AA lot from Kamundu Estate in Kiambu near Nairobi, one of Kenya's most traditional growing areas. Zesty, with ripe lime, orange and peach and an aromatic finish of honey, bergamot and herbs.

Lime · Peach · Orange · Bergamot

Cabana's summer coffee No.2, a fruit-forward natural from Shantawene village in Bensa, where smallholders farm under five hectares in mixed plots. Ripe nectarine, raspberry jam and hibiscus with a delicate winey acidity; a light espresso roast that also works as filter or cold brew.

Nectarine · Raspberry · Hibiscus

From the misty highlands of Tenejapa in central Chiapas, where coffee grows under dense canopy and ripens slowly in the cool, damp mountains. Bright and lively, with lemonade, red berries, vanilla, honey and coffee blossom. Offered in an espresso and a filter roast.

Lemonade · Red berries · Vanilla

Pink Bourbon from families around Villarazo who deliver fresh cherry to the Jamaica processing station rather than processing it themselves, which is unusual in Colombia. Juicy and fruity: orange lemonade, ripe mango and lime, with lemongrass and jasmine on the finish.

Orange lemonade · Mango · Jasmine

From 50 smallholder families around Villarazo, Caldas. With the "water pillow" method, cherries ferment under vacuum for about 48 hours, then dry in the fruit for 20 days on raised beds before decaffeination. Fruity and sweet: papaya, blueberry jam, wine gums and tropical fruit.

Papaya · Blueberry · Tropical fruit

Cherries from the Villamaría community ferment under vacuum for 48 hours, are pulped and sun-dried for up to 20 days, then decaffeinated with sugarcane EA. Lively, floral and complex: mandarin, raspberry, candied lime, honeysuckle and sea buckthorn.

Raspberry · Mandarin · Sea buckthorn