Right Side Coffee

A natural Geisha from Andrés Torres in Amazonas, Peru, a direct-trade partner since 2024. Andrés grew commercial Nacional and Pache until neighbours persuaded him to plant Geisha; with his wife and children he now farms only specialty, and is known for his natural Geishas. White flowers, lychee and a touch of raspberry.

White flowers, lychee, raspberry

A decaf from smallholders around Acatenango, Guatemala: Bourbon, Catuaí and Caturra that give a dense, creamy body with yellow fruit and cacao.

Yellow fruit, cacao

The espresso roast of Elmer Pérez's washed Geisha from 1,900 m in Cajamarca, Peru. Jasmine, bergamot and white grape.

Jasmine, bergamot, white grape

A delicate washed Geisha from Elmer Pérez's farm at 1,900 m in Cajamarca, Peru, a direct-trade partner since 2024. Complex, with jasmine, bergamot and white grape.

Jasmine, bergamot, white grape

Rosalía and Javier Pencué produced the best coffee in their region in 2024. A washed lot of Colombia and San Bernardo from 1,780 m in Huila, bought direct since 2025: redcurrant and grape with a vanilla sweetness.

Redcurrant, grape, vanilla sweetness

The espresso roast of Farid Keno's natural JARC 74110 from 2,000 m in Jimma, Ethiopia, Right Side's first year buying direct from him. Blackberry candy, peach and chocolate bonbon.

Blackberry candy, peach, chocolate bonbon

Right Side's first year buying direct from Farid Keno, a traditional producer farming organically at 2,000 m in Jimma. His trees are JARC 74110, a selection developed from local Ethiopian landraces at the Jimma Agricultural Research Center in the 1970s. Blackberry candy, peach and chocolate bonbon.

Blackberry candy, peach, chocolate bonbon

A Castillo from the Contreras brothers, processed to a recipe Right Side designed with them. Well structured and elegant, with coconut milk, pineapple and mango.

Coconut milk, pineapple, mango

A natural AA from smallholders of the Othaya Farmers' Cooperative in Nyeri, founded in 2009 with government support so growers could control their own processing and marketing. Big body with strawberry, cacao and goji berry.

Strawberry, cacao, goji berry

A bright, tropical Papayo from Luis Carlos Guzmán Cruz in Huila, bought direct since 2025. Very creamy and elegant: lactic notes, blood orange and delicate florals.

Lactic, blood orange, floral

The espresso roast of Nesru Aba Nura's first exported lot, a clean traditional natural of the 74110 selection from 2,100 m in Oromia. Blackberry, violet and spice.

Blackberry, violet, spice

Nesru Aba Nura is the wife of Mensur, a farmer Right Side has bought from directly in Oromia since 2019; last year she exported her own coffee for the first time. A very clean traditional natural of the 74110 selection from 2,100 m: blackberry, violet and spice.

Blackberry, violet, spice

A natural Catuaí from Luis Alberto Balladarez's Finca Un Regalo de Dios in Nueva Segovia, a Right Side direct-trade partner since 2014, dried slowly on African beds. Creamy and clean: ripe melon, milk chocolate and almond.

Ripe melon, milk chocolate, almond

A very clean honey Pacamara from Finca Santa Rosa, the Rivera family's crown jewel in Chalatenango, bought originally to reforest native woodland; coffee came later, when the pine canopy turned out to create a microclimate that slows ripening. Produced by four-time Cup of Excellence winner Raúl Rivera; a Right Side partner since 2014.

Raspberry, apricot, honey

A precisely processed natural Pacamara from Raúl Rivera's Finca Santa Rosa in San Ignacio, Chalatenango, grown under pines planted to restore the native forest. Right Side works with the Riveras on experimental processing from day one. Creamy, with raspberry, plum and cacao.

Raspberry, plum, cacao

From Right Side's Simona line: a new relationship with a Jimma producer growing the 74110 selection and Melo. A natural roasted for espresso, with blackberry, plum, chocolate and toasted almond.

Blackberry, plum, chocolate, toasted almond

From Sergio Gutiérrez's Finca Los Volcancitos in Mozonte, ringed by a 500-hectare pine reserve; he plants more shade every year and composts the coffee pulp. Hand-picked Red Catuaí is pulped with the mucilage left on, dry-fermented 24 hours and dried about 35 days on African beds. Honeyed, with pineapple in syrup, blood orange and honey.

Pineapple in syrup, blood orange, honey