Kontra Coffee

From Daterra's Full Bloom Collection near Patrocínio: cherries start drying on the tree, finish on the patio and are levelled mechanically. Roasted light to keep the fruit and the sweet, soft body.

Mandarin, Caramel, Hazelnut, Milk chocolate

The medium roast of Daterra's Full Bloom Collection natural from the Cerrado Mineiro, tree- and patio-dried, roasted a little further for sweetness and chocolate.

Mandarin, Plum, Chocolate, Roasted hazelnut

Kontra's decaf: Colombian coffee steamed, soaked in an ethyl acetate solution to draw out the caffeine, then steamed again, a method that keeps the flavour and aroma. Sweet and full with a rich aftertaste.

Roasted peanut, Grape, Cranberry, Milk chocolate

From Hacienda El Rodeo in Curití, revived from abandonment in 2011 by Alfonso Reyes and his barista son Cristian; 25 of its 170 hectares are set aside for conservation. Cherries ferment 14 hours, are pulped, ferment another 48 hours in the mucilage, then are washed and dried on beds and patios. Fresh, bright and sweet.

Lemon, Green apple, Almond, Milk chocolate

A juicy natural from 44 smallholders around Oddo Shakiso, processed at the Dambi Uddo station and dried on raised beds. Stone fruit and sweet chocolate with a lively acidity.

Peach, Kiwi, Milk chocolate

An elegant washed coffee from family farms of under a hectare around Shakiso. Cherries are density-sorted in water, pulped and fermented in cold water for up to 100 hours with regular changes, then dried under shade nets for about 15 days: unusually clear, floral and tea-like.

Black tea, Dried apricot, Floral

Kontra's darkest roast: the KONTRA Classic Brazil/Colombia blend taken furthest for a full, spicy body and creamy texture.

Roasted walnut, Malt, Dark chocolate

The medium roast of the KONTRA Classic series: 60% natural Brazil from Eagle Monte Caramelo in Cerrado Mineiro and 40% washed Colombia from Las Brisas, roasted three ways. Full-bodied, balanced and sweet.

Pecan, Brown sugar, Dark chocolate

The dark roast of the KONTRA Classic blend (60% natural Brazil from Eagle Monte Caramelo, 40% washed Colombia from Las Brisas, fermented about 36 hours and dried on wooden racks): full, sweet and creamy.

Roasted pecan, Caramel, Dark chocolate

From the Gicherori factory on Mount Kenya's slopes in Embu, founded in 1994 and part of the Kibugu Farmers Cooperative Society, which trains its 1,062 member farmers and encourages macadamia and avocado shade trees. Disc-pulped, fermented, washed, soaked and sun-dried for up to 15 days. Fruity, bright and complex.

Raspberry, Blackcurrant, Acacia honey, Lemon

From 350 farmers in the Gayo Highlands at the edge of Gunung Leuser National Park, the last refuge of Sumatra's rhino, elephant, tiger and orangutan. Composting, shade management and microfinance for better processing; wet-hulled in the Indonesian way. Spicy and full-bodied with low acidity.

Brazil nut, Pepper, Brown sugar, Dark chocolate

Kontra's one organic coffee, roasted two ways; medium brings out more fruit and sweeter chocolate. Grown under forest shade around Planadas, Tolima, an area long cut off by the FARC conflict, which preserved its biodiversity, by four certified-organic groups, many of them descendants of Colombia's Indigenous peoples. Hand-picked and washed.

Mandarin, Roasted almond, Milk chocolate

The dark roast of Kontra's organic Tolima coffee from four certified producer groups around Planadas: lower acidity, with the chocolate deepening into cocoa.

Cocoa, Red apple, Hazelnut