Jacu Coffee Roastery

A classic, clean house favourite direct-imported from the Andrade family's Capim Branco in Minas Gerais.

Chocolate, toffee, orange

From Colombia's far south on the Ecuador border, where the three Andean ranges meet and thousands of smallholder families grow high-altitude arabica. Citrus acidity, a full, balanced body and a winey finish of berries and biscuit.

Citrus, wine, berries, biscuit

From Arbey Cardozo's Panorama, son of Javier Cardozo, whose wet mill ferments the cherry 36 hours before washing and drying on covered raised beds. Sourced through Coocentral, Central Huila's 3,747-member cooperative. Harvested December 2025.

Pear, dark chocolate, hazelnut

Don Martín, fourth generation in coffee, has processed his own naturals at the La Chumeca micromill since 2014 and specialised in fermentation since 2016. Jacu's roaster Volo calls the mouthfeel sparkling. Harvested Jan-Feb 2026.

Raspberry jam, green apple, black tea

A clean, sweet natural from Villa Galicia, named after the "mmm, piña" every Q grader kept saying at the cupping table, and shipped across the Atlantic by sailboat.

Pineapple, cacao nibs, red berries, citrus

The Andrade family's direct-imported Capim Branco natural, roasted for espresso.

Chocolate, toffee, orange

A French-roast blend of seasonal beans, slightly lighter than the Italian: for espresso, or for brewers who like a dark, full cup.

Jacu's darkest roast: a strong, dark espresso for the machine or moka pot, or the filter if you like it as dark as it gets.

A seasonal espresso blend, currently 50/50 Colombia Excelso and Ethiopia Kaffa, that tasted so good Jacu launched it as Sweet Red.

A classic but lively espresso blend of 70% Brazil and 30% Peru; made for milk, lovely on its own.

Washed at Banko Gotiti, established 2009 and managed by Museyid Sermelo, from smallholders with around 2 hectares each across some 1,300 hectares. Complex and balanced. 2026 harvest.

Peach, lemon, apricot

An organic washed lot from Tero Farm, one of the standout farms of Guji in southern Ethiopia. Sweet, with a berry aroma.

Lingonberry, red apple, apricot, black tea

Washed at the Reripa station in Nensebo, West Arsi, near the Bale Mountains forest: a clean, delicate, Yirgacheffe-style profile. 2026 harvest.

Bergamot, yellow stone fruit, raisin, caramel

From the Abore station in Bombe village, running since 1996 and serving just over a thousand farmers; brothers Assefa and Mulugeta Dukamo grew it into one of Ethiopia's leading exporters. Jammy. Harvested Dec-Feb 2025/26.

Raspberry jam, citrus

From Marysabel Caballero and her husband Moisés Herrera, second- and third-generation farmers repeatedly awarded for quality work in Marcala, on clay soils planted mainly to Catuai alongside Java, Pacamara and Geisha.

Milk chocolate, cherry, dark berries, dried lemon, black tea

A full, balanced house blend of seasonal beans, made for the filter brewer.

From Ruera Estate on red volcanic soil in Kiambu, where some 300 people work daily and the farm runs a nursery, school and basic health care for staff and families, plus reforestation and erosion control.

Raisin, prune, red grapefruit, dark caramel

Jacu's first Kenyan of the new harvest, from the Gatomboya factory in Nyeri: winey acidity and a silky mouthfeel. Roaster Volo calls it the best Kenyan in his three years at Jacu.

Honey, rhubarb, blackcurrant, dark chocolate

A sweet, balanced Colombian decaf, decaffeinated by the CO₂-based Carbonic Natural method.

Prune, blue grape, rosehip, caramel

The Mierisch family have grown coffee in Matagalpa and Jinotega for over 100 years; El Limoncillo is an eco-tourism farm that protects local plants and wildlife, with Catuai low, Pacamara mid-slope and Java at the top.

Red fruit, honey, berries

Geisha from Panama's volcanic soils, dried in the cherry for about 30 days on African beds, giving a silky cup with a light touch of lychee and apricot over jasmine. "Best enjoyed with your eyes closed."

Lychee, jasmine, apricot, sugarcane

From 21-year-old Yair Huachez, the eldest of four, whose family planted Geisha, Caturra and Bourbon on their farm. A cupper since 17 on Finca Churupampa's quality team, he is one exam from his Q Grader licence. Silky.

Ripe peach, red berries, floral, bergamot

A natural from the Umalila Mbeya cooperative, which bought its first wet mill in 2021 after growing to 70 tonnes. The roasters suggest resting it 20 days after roasting to let the berry notes come through.

Sweet plum, dried raspberry, dark honey

From farmers including Mafabi Michael, Kimasi Thomas and David Nabubol around 2,000 m on Mount Elgon, who fertilise with their goats', hens' and cows' manure. Picked in 5-6 passes, float-sorted, fermented 36 hours and dried 10-21 days. SCA 84.

Brown sugar, dark chocolate, citrus