Swerl Coffee Roasters

Swerl's coffee for the 2026 Swedish Aeropress Championship, which it hosted: a washed Geisha from the Monkaaba group, sourced with Semilla. It is the fifth iteration of Los Magníficos, a project that lets tiny lots from very small plots be bought and exported together; each producer delivers parchment to the Monkaaba bodega, where it is cupped and selected. Floral and complex; roasted for filter.

Jasmine, red plum, tropical

A rare Kenyan natural from the Kiawamururu factory of the Rumukia co-op in Nyeri, which serves about 1,000 smallholders on red volcanic soil at 1,700-1,850 m. Kenyan factories are built for washed coffee, so naturals are made in small volumes: ripe cherries are hand-sorted, floated and dried on raised African beds for 20-30 days. Juicy and sweet; roasted for filter.

Fresh cranberries, vanilla, chocolate mousse, kumquat, violets

The espresso roast of Swerl's Bishan Wate special-prep washed lot from Guji: day-lot cherries sorted to about 90% perfectly ripe, fermented 48 hours and dried about 21 days on shaded raised beds. Layered, intense and very sweet.

Bergamot, candied orange, chamomile

A "premium" preparation from the Bishan Wate station by the Wate River in Guji: cherries from a small group of its ~50 farmers are sorted to about 90% perfectly ripe, usually from a single day's harvest, and processed apart from the main crop. Floated, depulped, fermented 48 hours and dried about 21 days on shaded raised beds. Layered and very sweet; roasted for filter.

Bergamot, candied orange, chamomile

A direct-trade partner farm since 2022; the family applies enology and fermentation expertise from their wine production to coffee, using stainless-steel tanks from their winery.

Nougat, milk chocolate, winey

A direct-trade partner farm since 2022; the family applies enology and fermentation expertise from their wine production to coffee, using stainless-steel tanks from their winery.

Nougat, milk chocolate, winey

A collective decaf from the Monkaaba producers, decaffeinated at Descafecol with ethyl acetate from sugarcane. Guarapo grew from Semilla's promise to buy all of its partners' coffee every harvest, including varieties that would otherwise go to the commodity market; named after fresh sugarcane juice. Sweet and creamy; roasted for filter.

Tiramisu, fresh donuts, macadamia

Swerl's first Ugandan lot, from eleven farmers in Kyabwire in the Rwenzori Mountains, brought together by the Empaako Collective and sourced with Semilla. Their plots average under 0.75 acres, too small to export alone. Cherries are floated three times, fermented in sealed barrels, part-dried, rested 120 hours in the dark for a second fermentation and dried again. Roasted for filter.

Wild strawberries, tropical fruit, juicy

A single-farmer lot from Mr. Gemeda’s 9.5-hectare farm across two plots in Worka village, part of Cafe Imports’ Single Farmer Project with transparent, producer-negotiated pricing.

Ripe apricots, iced tea, sweet lemon

A single-producer lot from Mr. Mengeche Derso, 62, who farms 15 hectares in the Gedeo highlands of Yirgacheffe with four of his twelve children, using manure and plant matter as fertiliser. Sourced through Café Imports' Single Farmer Project, which since 2012 has given Ethiopian growers a market for farm-traceable coffee. Elegant and floral with sparkling acidity; roasted for filter.

Hibiscus, red apple, brown sugar

The espresso roast of Roberto Mata's lactic-fermentation natural Caturra from Las Nubes in Valle de Dota: whole cherries inoculated with juice from earlier pre-fermented batches, sealed 72 hours in steel tanks, then dried on shaded raised beds. Full and complex. Sourced through Plot.

Tropical fruit bowl, blackberry liqueur, dark chocolate

From Roberto Mata, 50 years in coffee and a pioneer of fermentation, who runs a family washing station behind his home with his wife Doris and their five children; sourced through Plot. Cherries from Las Nubes are inoculated with juice from earlier pre-fermented cherries and sealed in steel tanks for 72 hours, where lactic bacteria build creamy, fruity depth, then dried on shaded raised beds. Roasted for filter.

Tropical fruit bowl, blackberry liqueur, dark chocolate

Grown by 22-year-old Stiven Hoyos on his section of his family’s four-generation farm, part of the Monkaaba collective of mostly under-35 Colombian producers.

Floral, red cordial, green apple, sparkling