Dees Koffiebranders

Seasonal Pacamara-only lot from a farm at the foot of the Ahuachapán mountain range, managed by Sigfredo Corado, a retired professor of Agronomy who farms without herbicides to rebuild the land's natural health and protect biodiversity. Selectively harvested, traditionally washed, and slowly dried on raised beds for clarity, balance and sweetness. Part of the Seasonal Selection. Source: deeskoffie.be.

Specialty coffee farm in the Mococa region of São Paulo, part of Marco Antonio Guardabaxo's family estate, with coffee production dating back to the 1960s. Marco and farm manager Marciano de Jesus focus on careful farming practices, sustainability and continuous improvement, with efficient water management and protection of native vegetation. Sourced through importing partner Ocafi. Source: deeskoffie.be.

F1 hybrid lot grown by Oscar Antonio Ureña Ureña, who has almost 20 years of experience growing high-quality lots and experimental processes and varieties. Ripe cherries are handpicked and delivered to the Solís & Cordero Micromill, washed, fermented anaerobically in sealed tanks for 96 hours, then dried on raised beds for about 18 days. Source: deeskoffie.be.

Naturally-processed coffee from the highlands of Gedeb, produced at the Lalesa washing station by Ephtah Specialty Coffee, which sources from hundreds of local farmers and employs seasonal workers during harvest. Only ripe cherries are used, dried slowly on raised beds for 12-15 days. Soft body with elegant stone fruit and a smooth milk chocolate finish. Part of the Seasonal Selection. Source: deeskoffie.be.

Experimental Castillo lot from the Research & Development team at Los Patios in La Plata, Huila. After an initial fermentation, the coffee undergoes a second, carefully controlled fermentation using a coffee cherry concentrate — a process the roaster now calls co-infusion rather than co-ferment after further research into the technique. Vibrant cherry, dark chocolate and a lingering coconut finish. Sourced through importing partner The Coffee Quest. Part of the Experimental Selection. Source: deeskoffie.be.

Colombian organic decaf from small-scale farmers in Colombia's mountainous growing regions, decaffeinated via the Sugarcane process — a natural method that removes caffeine without chemical solvents while preserving the coffee's original flavour. Fully washed and sun-dried on raised beds for a clean, full-bodied cup with notes of milk chocolate and a bold, sweet aftertaste. Source: deeskoffie.be.

Seasonal Kenyan coffee from the highlands near Mount Kenya in Nyeri County, produced at Tegu Factory under the Tekangu Farmers' Cooperative Society by around 1,200 smallholder farmers, many farming under a hectare. Hand-picked ripe cherries, washed processing, fermentation and slow drying on raised beds. Bright, elegant cup with sweet strawberries and butterscotch. Part of the Seasonal Selection. Source: deeskoffie.be.

Dees Koffiebranders' signature blend, combining Fazenda Matão from Brazil with Yana Misi from Colombia for a smooth, creamy, approachable cup with natural sweetness and a little more intensity than their single origins. Developed to perform well in fully-automatic machines, and also shines as espresso or in milk-based drinks. Source: deeskoffie.be.

One of two lots secured from Volcan Azul, a farm nestled between two volcanoes whose soil gives it excellent structure. Produced by Alejo Castro Kahle and his team as part of their Hacienda Colima brand, a selection of the best microlots from their Central Valley farm. A very clean washed Geisha with a smooth body, sweetness and elegant acidity — notes of white tea, jasmine and soft citrus zest over green grapes. Source: deeskoffie.be.

A darker-roasted Colombian specialty coffee and permanent part of the core selection — the exact micro-origin evolves through the year but the roast profile is kept consistent. Full-bodied and intense washed Arabica with notes of caramel, toast, cedar and gentle herbal aromas, balanced by brightness. Source: deeskoffie.be.