Zumbar Coffee & Tea

A bright, rounded blend of 17% natural Ethiopia, 33% washed Ethiopia and 50% washed Latin American coffee, roasted medium-light. Citrusy and sweet; makes a smooth French press. Sold in multi-bag packs.

Sweet berry, bright citrus, clean

A rotating fresh-crop Latin American decaf, always water-processed with no chemicals, which keeps more of the oils, body and flavour. Smooth, with nut and chocolate.

Smooth, chocolate, nut

Half natural Brazil, half Sumatra, roasted medium-dark: deep, heavy nut, earth and chocolate. Best in a French press for body, or filtered for a smooth classic cup.

Bold, earthy, nut, chocolate

From the Lalesa drying station in Gedeb, at the southern edge of Yirgacheffe, which employs more than 350 people at harvest to receive and process cherry each day. A full natural dried on raised beds. Imported by Royal Coffee.

Strawberry, peach, cinnamon

Zumbar's café espresso blend: 15% washed Ethiopia, 35% washed Latin American, 25% natural Brazil and 25% Sumatra, roasted medium in a cast-iron drum roaster. Rich and buttery-sweet; pulled in the cafés as a double ristretto, but works for French press, cold brew and filter too.

Buttery-sweet, balanced, chocolate, creamy

A community lot from smallholders in and around Santiago Atitlán in Oaxaca's Sierra Norte, grown under native shade on small family plots intercropped with corn and beans. Grupo Atitlán helps producers improve post-harvest work while keeping traditional farming methods.

Nectarine, tangerine, lemon

From small producers in northern Sumatra who depulp on the farm and sell through regional cooperatives. Wet-hulled and roasted medium-dark for a heavy body with chocolate, nut, spice and herbal notes.

Earthy, dark chocolate, herbal