Terres de Café

Created by founder Christophe Servell for the brand's 10th anniversary, combining Costa Rican minerality, Kenyan fruitiness, and Ethiopian complexity into a powerful, vibrant espresso.

Cocoa · Sweet spice · Honey · Berry · Pear · Apricot

Alto del Bijao is the jewel among the 15 farms in La Pradera, Oscar Daza's regenerative-agriculture project. Perched at 1800–2000m under forest cover, its harvest comes down steep paths by mule. A balanced, refined Colombian classic. Organic.

Yellow fruit · 85% dark chocolate · Hazelnut

A project by Oscar Daza and Terres de Café to turn small screen-size beans, usually sold cheaply on the local market, into an export lot through strict sorting, earning more for the smallholders who sell Oscar their cherries around Altos del Bijao. Organic.

Red fruits · Sugarcane

Barely a hectare of Altos de Bijao is planted with Geisha, on the farm's prettiest plot under avocado, mango and orange trees. Given special care in the field and in processing, it has soft citric acidity and a body like warm honey. Organic.

Honey · Caramel · White peach

A floral, elegant blend from Terres de Café's permanent collection (scored 85+), grown at high altitude by several smallholders under sustainable farming and roasted for espresso and filter.

A blend profiled squarely for Italian-style espresso lovers: a little robusta for body, then two specialty arabicas from El Salvador and Brazil. Cacao and spice over a pastry-like body, with weight, power and a long finish. Roasted for espresso only; part of Terres de Café's permanent collection, sold in 1kg bags.

Cacao · Spice · Pastry

This year's Bourbon Project moves to Santander and to Oscar Daza, a producer committed to biodiversity, whose certified-organic Pink Bourbon convinced Terres de Café to explore a new Colombian terroir.

Rose · Lemon · Sugarcane

Finca Buenos Aires, a regular Cup of Excellence winner, is Olman Valladarez's flagship farm and its Maracaturra his standard-bearer: elegant exotic fruit and a pronounced floral side that set it apart on the selection table.

Yellow fruit · Apple · Almond · Caramel

A round, powerful three-country espresso blend built for balance and a lingering, indulgent finish.

Chocolate · Hazelnut

A terroir coffee from several small Nicaraguan farms, processed at the renowned Finca Buenos Aires. Balanced, with just enough acidity for a good espresso; strong value.

Dark chocolate · Hazelnut

Guji is a young forest-coffee region already producing some of Ethiopia's finest coffee. At Layo, the Dukale brothers built a station to select and prepare the best cherries from around them: a powerful, distinctive Guji.

Blueberry · Blackberry · Pineapple · Tropical fruit

Named for a legendary Salvadoran Robin Hood figure, El Cuto unites four farms with Terres de Café to revive mid-altitude quality coffee threatened by climate change, through reforestation, rainwater management, biodiversity and polyculture (honey, vanilla, cacao, hibiscus). Like butter-caramel sweets coated in dark chocolate, with a full, round body.

Dark chocolate · Hazelnut · Prune · Dried apricot · Vanilla

Fazenda Ambiental Fortaleza pioneered regenerative agriculture in Brazil and is known for its Bob-O-Link project, but grows very little coffee itself, making this organic natural Arara a rare allocation. Clean and round, with a well-integrated medium acidity.

Almond · Walnut · Milk chocolate · Dried apricot

Two lots of the same variety and fermentation protocol from Sul de Minas and Mogiana, grown by producers in Fazenda Ambiental Fortaleza's sustainability programme. A soft, indulgent espresso.

Chocolate · Caramel · Dark chocolate · Almond

Felix Chambi grew up in a coffee family in Caranavi, Bolivia's main growing region, and became a specialty exporter who backs social causes. This organic lot, made for Terres de Café, supports two of his projects: protecting the region's coffee forests and supporting women producers.

Caramel · 90% dark chocolate · Nougat

A certified-organic washed Parainema from Elizabeth and Rosalio Ventura's Finca Elizabeth in Copán, grown under complex agroforestry.

Molasses · Orange · Peach · Lime

An innovation from Armando Benavides: ultra-ripe cherries begin fermenting on the branch, then are pulped with water to restore balance. Supple, complex and sweet, with a bright fruitiness and juicy acidity.

Yellow fruit · 85% dark chocolate · Hazelnut

Armando Benavides is one of Colombia's agroforestry pioneers and a model for young producers reconnecting with their land. The balance on his eight-hectare farm shows in a cup of juicy yellow-fruit acidity, the roundness of 70% chocolate and hints of red fruit.

Caramel · Yellow fruit · Dark chocolate · Red fruits

Grown on producer Armando Benavides' prime agroforestry parcel under native shade trees. SCA 88+.

Yellow fruit · Caramel · Milk chocolate

Near the Honduran border, Olman Valladarez's agroforestry farm La Laguna was one of the first in Nicaragua to plant Parainema. Altitude, shade and organic soil fertilisation give the trees an ideal setting.

Honey · Butter · Hazelnut · Orange

Terres de Café's monthly mystery blend, assembled from coffee left over from their training courses, weekly quality-control cuppings, professional tastings and end-of-run bagging. The lots change every month but the price doesn't; sold only on their site. October 2026's edition, Get Lucky Rose, gives €2 per bag to Rose Up, which supports women affected by cancer.

Granja La Esperanza pioneered Colombian specialty coffee and was the first to fight for producers' right to make naturals. It entrusts Terres de Café with its rare Laurina, direct descendants of Réunion's Bourbon Pointu.

Rose · Cacao · Blackberry · Cherry

An award-winning organic blend of three Ethiopian forest coffees (Guji, Limmu and Gomma) that complement rather than simply add up. Thick crema, velvety body and the spice of semi-wild mokas over a fine acidity: a classic, persistent espresso.

Cacao · Frangipane · Spice

Competition lot from brothers Jhoan & Diego Vergara using bioreactor-controlled fermentation with a thermal shock stop. Crowned France's best espresso in 2024.

Strawberry · Eucalyptus · Banana · Rose

A competition lot from the Vergara brothers, the result of pushed, controlled fermentations: aromatics and a silky, lactic texture that recall raspberry-cream dessert and fresh lychee, with a vibrant berry-jam acidity. Part of the Légendes range.

Raspberry · Lychee · Rose

Isolated trees planted in the 1960s by producer Khalid Shifa's father — spice-forward and organic, roasted for espresso. SCA 80+.

Cardamom · Almond paste · Dark chocolate · Vanilla

A floral, fresh (88+) organic honey-process lot from Khalid Shifa's farm in Limmu, part of Terres de Café's permanent collection.

An organic washed heirloom lot (85+) from Khalid Shifa in Limmu, part of Terres de Café's permanent collection.

A spicy, sweet (88+) organic natural from the old trees on Khalid Shifa's farm in Limmu, grown under forest cover.

The natural counterpart to La Josefina's washed Sidra (88+), grown by Leopoldo Andrade in the upper Amazon under sustainable farming.

Grown by producer Leopoldo Andrade using meticulous fermentation for a fruity, grand-cru profile. SCA 88+.

Passion fruit · Apricot · Guava

A fruity, complex (88+) honey-processed Typica Mejorado from Leopoldo Andrade's Finca La Josefina in the upper Amazon, grown under partial agroforestry.

A floral, elegant (88+) washed Bourbon from the Solórzano family's La Margarita in Ocobamba, Cusco, farmed as agroforestry without herbicides.

The newest project of Hacienda Barbara, a Boquete Geisha pioneer, run by Hunter Tedman of Black Moon Farm. Las Brujas sits on the sheltered southern face of Volcán Barú, a humid forest micro-terroir that gives a more powerful style than the rest of the region.

Green apple · Clementine · Nougat

Coffee grown under pines by Olman Valladarez, profiled for espresso: natural beans for body and complexity, washed for finesse. A classic yet contemporary espresso.

Dark chocolate · Pecan · Sesame

Like old vines, very old coffee trees bear less fruit but with more sugar, giving a rich, honeyed, deep cup. Their cherries used to disappear into the general harvest; here they're separated into an exceptional organic forest-coffee lot.

Caramelised almond · Cardamom · Apricot jam · Milk chocolate

Organic three-origin espresso blend with a velvety body and long, mineral finish.

Spice · Chocolate · Tonka bean · Sweet citrus

Organic-certified community lot grown by Tom Bagaza and 15 villages in the Taba community, intercropped with beans, squash, and eggplant under banana shade.

Caramel · Chocolate · Yellow fruit

A 100% agroforestry organic blend sourced mostly from Ethiopian forest coffee in Wallaga and Jimma. €1 per kilo sold funds projects with Terres de Café's forest-coffee partner producers in Ethiopia.

Chocolate · Praline · Sweet spice

Grown by producer Thomas Guzmán in high Chiapas with a 48-hour oxidation before drying on African beds. SCA 88+.

Kiwi · Timut pepper · Dark chocolate · Strawberry

Sixth-generation family farm run by Alejo Castro. Gold medal, 2018 Épicures de l'Épicerie Fine. SCA 85+, roasted for espresso.

Sweet spice · Stone fruit · Milk chocolate

A decaffeinated honey-process Caturra from Alejo Castro's Finca Volcan Azul on the slopes of Poás volcano.

Terres de Café's first-ever sourced coffee (2009) and its bestseller — silky and indulgent. Silver, 2018 Épicures Prize for Fine Foods.

Milk chocolate · Almond · Bergamot · Red fruit