Coffees
15 coffees
An organic natural from Fazenda Nossa Senhora de Fatima in the Cerrado, part of Stoll's organic line. Nutty and chocolatey.
Nutty, Chocolatey
From the Dutra brothers, source of Stoll's best-selling organic Brazil for over ten years. Santa Helena, bought by the family in 1990, has 30-50-year-old coffee trees shaded by African mahogany that cools the ground by about two degrees. A natural with more complexity than the classic Dutra.
Macadamia, Apricot, Milk chocolate
Smallholder cherries from Banko Chelchele in Gedeb, bought and processed by EDN, who pay premiums and give technical support. Selected cherries ferment five to ten days with fresh pineapple in sealed, oxygen-free tanks, then dry slowly on raised beds.
Pineapple, Blackberry, Dates
From Mustefa Abakeno's 18-hectare farm in Jimma. Exporting directly since 2018, he runs the Beshasha station (now mostly washed lots) and Kabira (naturals), works with the Falcon team in Addis on quality, and has an agronomist training local producers in good agricultural practice.
Blackcurrant, Peach, Jasmine
Stoll's elegant 100% Arabica house blend (Ethiopia, Brazil, Colombia, Costa Rica) for café crème: hot chocolate and almond with a creamy mouthfeel.
Hot chocolate, Almond
An organic natural Honduran from Stoll's organic line, currently listed as "Comsa Natural" (the product page still carries older Capucas/COCAFCAL copy, so no producer is stated here). Chocolate brownie and blueberry.
Chocolate brownie, Blueberry
A cooperative-owned station named after its village in Nyeri; most members farm about a hectare alongside food crops. Cherries are sorted, pulped, fermented 16-20 hours, washed in grading channels and dried 12-20 days on shaded beds. Stoll's favourite Kenya for filter: bright, juicy, with a soft marzipan finish.
Pink grapefruit, Apricot, Marzipan
Stoll's 100% Arabica water-decaffeinated espresso: dependable and round, with gingerbread, walnut and a liquorice finish.
Gingerbread, Walnut, Liquorice
An organic washed Mexican from Chiapas in Stoll's organic line. Spicy and chocolatey, roasted for filter and press.
Spicy, Chocolatey
The all-rounder of the Classic line: 100% Arabica from Ethiopia, Brazil, Colombia and Costa Rica, creamy, with milk chocolate, roasted almond and a cane-molasses finish. For café crème.
Milk chocolate, Roasted almond, Molasses
A full-bodied 60% Arabica / 40% Robusta espresso blend from the Classic line (including Indian Robusta): cocoa, hazelnut and a hint of cedar.
Cocoa, Hazelnut, Cedar
From the López family, growing coffee in Jinotega for over a century. Los Papales sits on the slopes of Cerro Chimborazo in the Cordillera Isabelia; whole cherries dry about 30 days on raised beds and rest three weeks. Dark chocolate, creamy vanilla and bright red berries. The Rainforest Alliance farm runs a free school for 65 children and a health centre.
Chocolate, Vanilla shake, Raspberry
An organic natural Bourbon from Carloman Carranza Montenegro in Amazonas, part of Stoll's organic line.
Cocoa, Red berries
A strong 60% Arabica / 40% Robusta espresso blend from the Classic line with a dense texture: cocoa, hazelnut and a touch of cedar on the finish.
Cocoa, Hazelnut, Cedar
A special-edition Gesha from the station run by Jhon Vergara and Nestor Lasso, who give Huila smallholders access to advanced post-harvest processing. Hand-sorted and floated cherries rest 48 hours, then ferment 32 hours anaerobically before a mango co-ferment.
Bubblegum, Blueberry, Cherry