Flying Roasters

Flying Roasters' take on the Italian classic as a 100% arabica organic blend: washed Peru (Cenfrocafe), washed Guatemala (Manos Campesinas) and wet-hulled Sumatra (Permata Gayo). Lots of chocolate and cocoa with blackcurrant; in a cappuccino it tastes like chocolate pudding. Forgiving in portafilters, bean-to-cup machines and moka pots.

Chocolate, cocoa, blackcurrant

A dry-processed Ethiopian from the Taramesa cooperative, roasted as an omniroast. Intense and sweet with wild strawberry, mango, passion fruit and cocoa and a silky body. Best rested three weeks from the roast date.

Wild strawberry, mango, passion fruit, cocoa

An organic omniroast from Guatemala's Manos Campesinas cooperative: chocolatey, round and sweet as filter, a light, lively espresso. Banana chips, chocolate, apple and light florals with a creamy body.

Banana chips, chocolate, apple, light florals

An organic single-origin Peru espresso from the Rutas del Inca cooperative at a medium roast, on the chocolate side: red berries, honey and lots of nut nougat with well-integrated acidity and a round, medium body. Its nutty, berry side comes out in a cappuccino.

Red berries, honey, nut nougat

A washed organic Colombian from the Fondo Paez cooperative, named for the endangered jocotoco antpitta of southern Ecuador's cloud forest. Flying Roasters support the Jocotoco Foundation's reforestation of coffee farms and riverbanks. Sweet and berry-toned with milk chocolate and vanilla.

Milk chocolate, vanilla, berries

The low-caf twin of Blackcap with 40% less caffeine: CO2-decaffeinated Peru (an organic-approved, chemical-free process) with washed Guatemala from ADEBIPROM and wet-hulled Sumatra from Permata Gayo. Nutty and chocolatey with cocoa and blackcurrant; chocolate pudding in a cappuccino.

Nuts, chocolate, cocoa, blackcurrant

An organic, dark-roasted Italian-style espresso blend of 80% arabica and 20% robusta: Honduran natural from Combrifol, washed Guatemalan from Manos Campesinas and natural Ugandan robusta from ACPCU. Light fruit with lots of dark chocolate and roasted hazelnut, full body and thick crema for milk drinks.

Light fruit, dark chocolate, roasted hazelnut

The best coffee yet from Ethiopia's Shilicho cooperative, after years of joint quality workshops. An omniroast: balanced and sweet as filter, a bright espresso. Earl Grey, bergamot, blueberry and lime with lots of toffee and caramel and a silky mouthfeel.

Earl Grey, bergamot, blueberry, lime, toffee

An all-Honduras organic espresso blend from the Combrifol cooperative, half washed and half natural, roasted darker than Hummingbird but lighter than Nightingale. Strong, creamy body with cherry cognac and plenty of nougat.

Cherry cognac, nougat, creamy body

A single Parainema micro-lot from Loly Espinoza of Honduras' Aprolma women's cooperative, back as a natural with the new harvest. Raspberry, nougat, apple blossom, chocolate and orange with a silky mouthfeel. Versatile across pour-over, French press, AeroPress and espresso.

Raspberry, nougat, apple blossom, chocolate, orange

A light, organic filter roast from Colombia's Fondo Paez cooperative: wonderfully caramelly with light florals, stone fruit, apple blossom and an orange-like acidity. For pour-over, French press and AeroPress.

Caramel, stone fruit, apple blossom, orange acidity

An organic Honduran decaf from the Aprolma cooperative, decaffeinated with CO2, a chemical-free physical process approved for organic certification. Strong and low in acidity, nutty and chocolatey with dark chocolate; mainly for espresso but also a robust filter.

Nutty, chocolatey, dark chocolate, low acidity

From Aprolma, a cooperative of 69 women coffee farmers in Honduras, roasted fairly light for filter. Berry-toned and honey-sweet with caramel, dried fruit, orange and walnut. Flying Roasters also use it for their cold brew.

Caramel, dried fruit, honey, orange, walnut

A classic spicy North Sumatran from the Permata Gayo cooperative, wet-hulled and roasted darker with low acidity: nougat, dark chocolate, speculoos, warm spices and molasses with a full body. Best in a French press.

Nougat, dark chocolate, speculoos, warm spices, molasses