Campbell & Syme Coffee Roasters

The second harvest of Fazenda Barrinha at Campbell & Syme, owned by Bruna's parents Armando and Andrea near Pinhal on volcanic soil. Super smooth and round, sweet nuts, low dried-fruit acidity and a moreish biscuit note.

Golden raisin, custard cream, hazelnut

Campbell & Syme's eighth year with this Huila decaf from Cafe Imports, decaffeinated in Colombia with ethyl acetate made from sugarcane. Full-bodied and smooth, milk chocolate throughout with syrupy pomegranate and candied pecan. Harvested May 2026.

Milk chocolate, pomegranate molasses, candied pecan

The fourth year of Evanete Peres Domingues's lot at Campbell & Syme; her family, descended from Spanish immigrants, has been in coffee for over a century. This harvest leans from mango towards red and black berries, with low-to-medium acidity and a silky milk-chocolate body.

Milk chocolate, blackberry, walnut

Campbell & Syme's seasonal house blend, now a "double bubble" Brazilian: 75% Barrinha for continuity and 25% Evanete Peres for a touch of acidity. Balanced, sweet and rather traditional, with a slightly bigger body.

Plum, milk biscuit, praline

Campbell & Syme's first ever Indian lot, found through Stuart at Osito: produced by Saif Ulla on Gundikhan Estate. Rich jammy raspberry with zingy acidity and a distinctive buttery mouthfeel.

Raspberry jam, butter, digestive biscuit

The first Ethiopian of the harvest and a third year at Hambella with DRWakefield, now a single-farm lot for more consistency. Stone fruit and zesty citrus with caster-sugar sweetness and bergamot florals; a great iced brew.

Bergamot, nectarine, caster sugar

A single-variety Red Catuai from La Chumeca in Tarrazú, put through the Ureña family's bespoke 777 process, developed with the Costa Rican agricultural university: a double fermentation mixing anaerobic and oxidation stages.

Kumquat, purple grape, Turkish delight

The black honey lot from Lalesa that Campbell & Syme first bought in year one of the partnership. Sweet and tropical (Solero), juicy blackberry, and purple florals that take over the finish.

Blackberry, Solero, Parma Violet

The third and last Lalesa lot of the harvest, a natural a step above in sweetness and complexity: cooked stone fruit, pronounced strawberry and smooth milk chocolate throughout.

Grilled nectarine, wild strawberry, milk chocolate

The first of two Luz Ángela Rojas lots this harvest, a Geisha given her heavy-intervention processing: thermal shock washed with yeast and mosto added. Complex and syrupy, with juicy peach and intense citrus florals.

Starburst, peach, orange blossom

Lot 6715 from the Nguguini Factory in Kirinyaga, the fourth Kenyan of the harvest via Falcon. Sweet, tart lemon with a melt-in-the-mouth richness, juicy raspberry and a lingering green-tea finish.

Lemon soufflé, raspberry, green tea

A single-variety H1 lot from Finca Santa Elisa in Acatenango, through exporter Los Volcanes and DRWakefield, in its third year on the list. Big and juicy with red apple and plum, then butter and vanilla into a caramel finish with hints of pecan.

Red apple, plum, caramel