Cafezal

100% organic lot from producer Abdo Abamecha, who earned his own export license in 2023 after 8+ years supplying exporters, partnering with fellow producer (and Cafezal partner since 2021) Mustefa Abakeno. Suggested for: espresso or moka.

Raspberry, milk chocolate, strawberry biscuit

From the Tesfa ("hope") farm, grown by producer Mustefa Abakeno. Decaffeinated via the Sparkling Water Decaf process developed at Germany's Max Planck Institute in 1967, preserving sweetness and aromatic complexity. Limited lot of 400 bags. Suggested for: espresso.

Biscuit, chocolate, full body, hazelnut finish

Grown by Jairo Arcila at Finca Santa Mónica; cherries undergo a 30-hour anaerobic water fermentation before washing and a slow sun-drying. Suggested for: filter.

Stone fruit, cane sugar, mandarin, cacao nibs

Box of 8 single-serve drip bags. A 120kg microlot from longtime Cafezal partners Deneval and Rosa Vieira, first-generation specialty producers in Caparaó — similar to lots that won Brazil's "Best Coffee of the Year" award. Suggested for: filter or espresso.

Mandarin jam, caramel, jasmine, Earl Grey tea

Prestige Collection. Geisha variety, which arrived in Costa Rica from Ethiopia in the late 1960s, grown at Finca El Pujol in Lourdes on volcanic soils at 1,500m. Suggested for: filter.

Red berries, mint, sweet strawberry acidity, silky body, jasmine

Cafezal's first 100% Arabica blend — two Brazilian coffees (Yellow Catuaí and Red Catucaí, from Cerrado and Matas de Minas) rounded out with a touch of washed Nicaraguan coffee. Full-bodied, elegant cup with bright citrus freshness. Suggested for: espresso. Also sold in 1kg at €48.00.

Dark chocolate, almond, dried fruit

Box of 8 single-serve drip bags. Grown in Mount Kenya's deep red volcanic soil by the Kabare Farmers' Cooperative Society; cherries ferment ~16 hours before washing and sun-drying on raised beds for 14–21 days. Suggested for: filter.

Blood orange, black cherry, sweet jam, sticky toffee pudding, black tea

Rare Abyssinia-variety lot from Pantan Cuaca Estate in the Aceh highlands, grown alongside tropical-forest biodiversity. Suggested for: filter.

Green apple, white grape, jasmine tea

Grown by the 250-producer Umalila Cooperative Farmers on clay-silt soils at 1,760m, eco-pulped and slow-dried on raised beds. Suggested for: filter.

Stone fruit, raisin, cocoa

Box of 8 single-serve drip bags. Grown by Luz Helena Salazar; cherries hand-sorted then fermented underwater for 30 hours before depulping, dried slowly at controlled temperature. Clean and intense — suited to both espresso and filter.

Mandarin, cacao nibs, chocolate, blackberry

Prestige Collection. Rare Pink Bourbon fermented anaerobically for 48 hours with rose petals, grown on volcanic-ash soils in Quindío, by producer Luz Helena Salazar. Suggested for: filter.

Rose petals, plum, chocolate, lime

Grown by award-winning producers Marysabel Caballero and Moises Herrera on volcanic clay soils in Marcala; an anaerobic natural Catuaí (site prints the variety as "Cauta"). Suggested for: filter.

Sweet plum, vanilla, pink flowers

Peaberry lot from Alexandre Emerich's plantation in Caparaó, grown above 1,100m with natural aerobic fermentation. Rich, syrupy body with bright citrus acidity. Suggested for: espresso.

Caramel, passion fruit, peach

Organic lot from the Coopagro Cooperative Farmers, grown at 2,100m near the San Andrés waterfalls in Cajamarca. Washed blend of Bourbon, Tabi and Caturra. Suggested for: espresso.

Dark chocolate, hazelnut, lemon