Kaffeelix

Kaffeelix's signature 100% arabica espresso blend: sweetness, body and balance for everyday espresso, and good with milk.

Yellow stone fruit, nougat, hazelnut, brown sugar, marzipan

Kaffeelix's first washed Pacamara from Bolivia, grown by Feliza Huanca and family in Calama, Caranavi, who also grow Geisha and Java. The farm is run as agroforestry without synthetic pesticides, with a full hectare left as native vegetation. Fruit, well-integrated acidity and a balanced body.

Plum, stone fruit, caramel, pineapple, gooseberry

A natural blend of varieties from 40 farms around São José do Rio Pardo: a classic Brazilian espresso profile, nutty and chocolatey with plenty of sweetness and little acidity.

Hazelnut, roasted almond, stone fruit, cocoa nibs, golden syrup

The third El Paraíso lot at Kaffeelix after Red Plum and Pink Bourbon. Cherries ferment anaerobically for 72 hours, then the pulp is inoculated with yeast and fermented back with the beans for 36 hours under pressure before a thermal shock seals the beans. Felix visited the farm in El Tambo in 2022.

Strawberry candy, fruit punch, peach, rose, apple, lemonade

The Inzá regional lot from Asorcafe smallholders in Cauca, roasted for espresso. Cup score 85.5.

Blackcurrant, blood orange, apple, honeydew melon

From smallholders of 1.8-2 ha on the Macizo Colombiano plateau around Inzá, Cauca, who sell through Asorcafe, an association founded in 2003 to improve their economic and social conditions. Cup score 85.5; roasted for filter.

Blackcurrant, blood orange, apple, honeydew melon

Nestor Lasso's Ombligon, this time washed and processed at Peñas Blancas, the centre he co-founded in southern Huila. Cherries rest 12 hours to oxidise, get a 25-minute 50 °C thermal shock, ferment anaerobically for 80 hours after pulping and dry for about 32 hours in a sealed dehumidifier. Intense and sweet, with florals joining the red and tropical fruit.

Violet, red fruits, tropical fruit, grenadine, cane sugar

A Sarchimor from René Hernández's Finca San Lucas in Santa Ana: balanced acidity, gentle sweetness and a medium body. Kaffeelix pitch it as an entry-level filter or a soft start to the morning.

Cocoa, hazelnut, grape, milk chocolate

The honey-processed Bourbon from Finca Santa Cristina, a Kaffeelix direct import since 2014: hand-picked, pulped and dried on African beds for a medium-bodied espresso with fine acidity.

Walnut, milk chocolate, star fruit

The natural version of Kaffeelix's long-running direct trade from Finca Santa Cristina (in the range since 2014): hand-picked cherries dried whole on African beds, giving an intensely sweet berry espresso with walnut, cane sugar and milk chocolate.

Berries, walnut, cane sugar, milk chocolate

Kaffeelix's strongest espresso blend, 70% arabica and 30% robusta: a heavy body and long finish for those who like it strong, bitter-sweet and creamy.

Dark chocolate, cocoa nibs, walnut, almond

A full, sweet 100% arabica espresso blend with gentle fruit and little bitterness, which Kaffeelix keep developing.

Almond, orange, redcurrant, dark chocolate

A balanced organic natural roasted as an omni for espresso and filter. Floated and sorted, shade-dried for a day, then 20-30 days on raised African beds; chocolate and fruit with a medium, velvety body and a long, round finish.

Dark chocolate, peach, grape, berries, violet

An organic washed lot from Gedeb for fans of clean, classic Ethiopians: balanced, fruity and elegant, with toffee, orange blossom, apricot and peach. The roastery team can't brew it fast enough.

Toffee, orange blossom, apricot, peach, milk chocolate

A super-juicy anaerobic natural from Bette Buna, the project Hester and Dawit started in 2020 with their community in Taferi Kela. Lemon zest, peach, watermelon and strawberry over vanilla and white grape; on heavy rotation in the Kaffeelix team's own kitchens.

Lemon zest, peach, tropical fruit, watermelon, vanilla, strawberry, white grape

An anaerobic natural that passed Kaffeelix's extra-strict test for funky lots: it has to stay clean enough for their roast style. Nectarine, apricot and plum with black tea, hibiscus and strawberry punch.

Nectarine, apricot, black tea, hibiscus, plum, strawberry

An organic washed Huehuetenango and successor to Kaffeelix's La Labor: an almost pastry-like mouthfeel with real sweetness and gentle fruit and nut notes. Huehuetenango is one of Guatemala's highest non-volcanic regions, kept frost-free by dry air from Mexico.

Dark chocolate, Linzer torte, apricot, cocoa, almond, pecan

A new-harvest peaberry from the Gikirima Factory in Embu: classic Kenyan varieties and washed processing for a fresh, fruity cup with mandarin, kiwi, gooseberry and a touch of vanilla.

Mandarin, yellow stone fruit, kiwi, gooseberry, grape, vanilla

Tangerine, Orange, Caramel, Vanilla, Gooseberry, Grapefruit

A returning single-origin Swiss Water decaf from Jinotega, roasted for filter: nougat, stone fruit and cherry with golden syrup sweetness, malic acidity and a medium body.

Nougat, stone fruit, cherry, golden syrup, vanilla

An organic Fairtrade mix of Peruvian varieties decaffeinated with liquid natural CO2, which pulls out the caffeine and leaves the rest. Roasted as an omni for espresso and filter.

Walnut, pecan, dark chocolate, cocoa, brittle, stone fruit

An organic Fairtrade espresso blend dedicated to the roastery's home town, combining arabicas from Ethiopia, Guatemala and Mexico: nutty and sweet with little bitterness, red grape on the nose and nougat on the finish.

Red grape, nutty sweetness, nougat

Naturals from The Coffee Yards at the foot of Mount Elgon, where Norman Mukuru (almost 20 years in coffee) dries cherries bought in from Sironko, Mbale, Bulambuli and Kapchorwa. Roasted for espresso.

Mango, cherry, milk chocolate, cashew, fig, grapefruit

From The Coffee Gardens on Mount Elgon, founded in 2017 to link producers and drinkers directly, with work on income, women's equality, traceability and farming practice. Felix walked the route from the hillside farms to the washing station with importer Falcon in January 2024.

Dark chocolate, vanilla, caramel, chamomile, dried fruit