Langøra Kaffebrenneri

A natural heirloom lot from the Danche station in Gedeb, roasted for filter. Sweet, structured and elegant: complex and fruity with peach, apricot and dark fruit, and a cup that keeps changing as it cools.

Peach, apricot, dark fruit

The Danche natural roasted for espresso: lively but well structured, fruity without being loud and sweet without being heavy, with honey, apricot and dark fruit.

Honey, apricot, dark fruit

A washed Pacas from José Angelino Landaverde's Finca El Cedro in La Palma, the variety discovered in El Salvador in the 1940s. Balanced, sweet and fruity with caramel, milk chocolate and cherry; a regular on the roastery's own batch brewer.

Caramel, milk chocolate, cherry

Finca El Cedro's washed Pacas roasted for espresso: sweet and full with milk caramel, chocolate and cherry and a round, caramel-like finish.

Milk caramel, chocolate, cherry

A natural Caturra from Diego Guardia's Hacienda Sonora in Costa Rica's Valle Central, a farm in the NAMA Café programme that processes its own micro-lots. Sweet, floral and fruity with caramel, tropical fruit and chocolate; Langøra rate it especially on V60, where the Caturra's floral fruit comes through.

Caramel, tropical fruit, chocolate

A classic Kenyan from the Kianderi Factory at the foot of Mount Kenya in Kirinyaga County: sweet, floral and silky, with stone fruit, brown sugar and dried fruit. Fresh, complex and unmistakably Kenyan.

Stone fruit, brown sugar, dried fruit

A washed Ugandan from the slopes of Mount Elgon that Langøra pitch as their autumn coffee: sweet, full and fruity with ripe fruit, warm spices and brown sugar. Works on the batch brewer and over a campfire kettle alike.

Ripe fruit, warm spices, brown sugar

Silky, floral and fruity — peach, apricot and black tea.

peach, apricot, black tea

A natural Catuai from Fazenda Trapiá in Mantiqueira de Minas, a retirement project of Andréa and Renato that grew into a full farm with its own patios, pulper and dryers. Sweet, round and full: golden raisins, toffee, caramel and dark berries.

Toffee, dried fruit, dark berries

The same Fazenda Trapiá natural optimised for espresso: rich and balanced with caramel sweetness, dried fruit and stone fruit, good on its own or with milk.

Caramel, dried fruit, stone fruit