Warawul Coffee

A honey-processed Caturra from sisters Arleen and María Jiménez, who run their family wet mill Beneficio La Angostura in Costa Rica (supported by Bean Voyage). The honey process leaves pulp on the bean during drying for a very sweet, smooth cup — peach, nougat and cane sugar. For espresso machines as well as Moka pot, AeroPress and French press.

Peach, nougat, cane sugar

A honey-processed Pink Bourbon from José del Mar Ordoñez at Finca Bella Vista in San Agustín, Huila. Part of the monKaaba producer group, he is the only farmer in the collective using this method; in 2025 he made his first international sale. Roasted light: dried apricot and delicate florals settling into a smooth toffee sweetness. Best as pour-over, filter or AeroPress.

Dried apricot, toffee, bergamot

A bold but gentle Parainema from Finca Cascaritas in Honduras, grown by Hidardo Hernández — founder of the CAFESMO cooperative — and his family. Processed natural with a Barolo-yeast fermentation for a controlled, precise profile: deep cherry and grape sweetness over an exceptionally smooth mouthfeel. Lightly roasted; best as pour-over, filter, AeroPress or a modern espresso.

Cherry, red grape, vanilla, tea

The washed Parainema from Finca Cascaritas in Honduras, grown by Hidardo Hernández and his family. Great clarity with pleasant citrus — tangerine and orange — and a light sugarcane sweetness. Medium roast; best as filter, French press or an espresso maker.

Orange, vanilla, caramel

A washed Castillo from the Reyes Family at Hacienda El Rodeo in Curití, Santander — a clean, approachable everyday cup. Warawul roast it omni to keep its natural sweetness and gentle acidity, with milk chocolate, ripe plum and bright pomelo. Good as pour-over, stovetop espresso, French press or AeroPress.

Milk chocolate, plum, pomelo

A washed Red Bourbon processed by Gitesi Coffee in Rwanda's Karongi District, medium roasted to keep the delicate bean intact. Well-balanced and juicy with peach — an everyday espresso that also pairs well with milk for cappuccino or latte.

Peach, mandarin, brown sugar

Warawul's homage to the team at the Gitesi Coffee Washing Station in Rwanda's Karongi District, in the mountains around Lake Kivu — a single-origin Red Bourbon blend of 80% washed, 10% peaberry and 10% natural. Medium-dark roasted for deep sweetness and rich chocolate with a fruity hint of peach; built to run as a pure-Arabica espresso.

Caramel, peach, dark chocolate

A sun-dried Red Bourbon from Gitesi Coffee in Rwanda, roasted light for a bright, fruity profile — honeydew melon, rosehip and pomegranate. Made for pour-over or a filter coffee machine.

Strawberry, rosehip, pomegranate

A rare peaberry lot of Red Bourbon processed by Aimé Gahizi and the team at Gitesi Coffee, grown in the highlands above Lake Kivu where the climate stays mild. Sweet and delicate — stone fruit, caramel, grape and nuts.

Stone fruit, caramel, grape, nuts

A fully traceable blend from monKaaba, a smallholder-led empowerment project in San Agustín, Huila — Warawul's second consecutive purchase, letting the growers take a better-than-market price. Medium roast, balanced: apricot, cocoa and panela. Made for AeroPress, French press, Moka pot or an automatic filter machine.

Apricot, cacao, panela

A natural from the Lensa Gari washing station in Guji, Ethiopia, run by Fitsum Bekere of Sweet Plus Coffee, with cherry from smallholders at 2,100 m in the Hambella district. Vibrant and expressive — floral notes, ripe blueberry and a smooth chocolate finish; a classic, elegant Guji with clarity, sweetness and depth.

Floral, blueberry, chocolate

A washed, mountain-water-decaffeinated coffee from Chiapas, grown by smallholders between 1,200 and 1,800 m near the El Triunfo Biosphere Reserve and sourced through Ensambles Cafés Mexicanos. Gentle brown-sugar sweetness, dark chocolate and nuts, bright orange citrus and a touch of warm spice — a decaf with real character.

Apple, brown sugar, nutty