Coffees
21 coffees
A lot from Agaseke, the all-women group formed in 2017 within the 990-member Kopakaki cooperative near Lake Kivu. Soft and sweet like an elegant black tea.
Sweet citrus, Rosehip, Cascara, Caramel, Almond
A sweet fika brew named after Augusta Nilsson, who built the 1924 railway hotel that now houses the roastery. Specialty coffee from Capadócia, Brazil and La Pradera, Colombia (shipped to Europe by sailboat).
Dark chocolate, Cacao nibs, Light fruit
Organic day-2 main-harvest lot from the Bedeye station, which trains farmers in organic practice and composting.
Sweet citrus, Apricot, Lychee, Banana, Biscuit
A lightly dark-roasted Capadócia for every brew method, made to show you can roast darker without ashy, bitter defects.
Dark chocolate, Roasted hazelnut
A rare Brazilian that holds up as a light roast. Fourth-generation farmer Augusto Borges keeps most of his production in his own lots.
Nougat, Hazelnut, Grape, Apricot, Red apple
A tiny-harvest natural Pacamara from Samuel Zavala, who won the washed category of Cup of Excellence Nicaragua in 2025 and 2026. Very clean despite pre-fermentation.
Toffee, Pineapple, Strawberry
An everyday dark roast from co-founder Anna Eråker's own line, made for fans of medium and dark roasts at a lower price. Also works as espresso.
Dark chocolate, Roasted hazelnut
An organic medium roast from La Pradera and Rwanda's Abakundakawa cooperative, with clear fruitiness.
Dark berries, Caramel
A slightly stronger organic roast from La Pradera, shipped to Europe by sailboat. Also great as espresso.
Dark chocolate, Butterscotch, Marzipan
80% Capadócia Yellow Catuaí for sweetness, nuttiness and body, 20% natural Gerse for fruit and a pleasant acidity.
Dark chocolate, Fruit, Caramel
Version 9 of a limited blend first made for a customer: 50% Capadócia, 50% Gerse (roasted a little longer), both naturals. Sweet and silky.
Dark chocolate, Fruit, Caramel, Dried fruit
A "modern espresso" roast from a newly acquired farm known for its birdlife. Every lot is traceable by a unique ID.
Chocolate, Pineapple, Cherry
From one of four Barichu FCS stations, named for the marshy ground by the Kirigu river. About 700 smallholders deliver. Being phased out.
Hibiscus, Sweet citrus, Dark berries
Organic natural from Mustafa Mohamed Ali's family estate, planted with endemic varieties from the Choche forest. He also produces milk and honey.
Raspberry, Sweet citrus, Apricot
An organic Colombia-Ethiopia blend made for Halland: nuanced and complex, more elegant than the famously dark Skåne roasts.
Caramel, Dark berries
From the legendary Kii factory of the Rungeto FCS (founded 1952), about 1,200 farmers. Roasted very light: intense, deep and complex.
Blackcurrant, Toffee, Blood grapefruit, Blackberry
Organic coffee from an 85-hectare agroforestry farm on the Chicamocha canyon slopes, with over 15 shade-tree species. Shipped to Europe by sailboat.
Milk chocolate, Cashew, Apricot, Citrus
Competition Series. A natural Geisha from the older part of La Toboba: sweet, clean and transparent.
Cream caramel, Soft nougat, Rose
Competition Series. Father and son Senel and Alan Campos grow and process everything themselves on the farm, independent of any cooperative since 2016.
Cream caramel, Nougat, Citrus, Floral
From one of the highest factories in Nyeri, serving nearly 5,000 smallholders of the Mutheka FCS. Elegant, juicy and very balanced.
Blood grapefruit, Redcurrant, Brown sugar
Slöinge's first decaf: Claudia Lovo's blend of El Paraíso and Los Suyates, decaffeinated with CO2 to keep the fruit.
Milk chocolate, Dried tropical fruit