Saint Espresso

A sweet, creamy decaf from La Aurora / Jamaica in Villamaría, Caldas, where around 50 local farmers sell cherries into a shared processing station specialising in natural and honey lots. Decaffeinated via Ethyl Acetate derived from local naturally fermented sugarcane, preserving the coffee's clean, full flavour. Source: saintespresso.com

Crisp red apple, toffee, chocolate

Our signature espresso, produced by Fernando Beloni, whose AgroBeloni farm champions regenerative farming that restores soil health and biodiversity across Brazil's Cerrado Mineiro region. Pulped natural processing combines the clarity of washed coffee with the fruity sweetness and full body of natural. Source: saintespresso.com

Butterscotch, blood orange, cashew

A balanced, sweetness-oriented filter coffee found across all Saint Espresso sites on batch filter. Grown by Rwamatamu in Rwanda's volcanic southern highlands and processed at its Mbare washing station — hand-sorted, fermented, washed and dried on raised beds for up to 22 days. Rwamatamu was founded to address rural poverty through fair wages and support for women in coffee farming. Source: saintespresso.com

Raisin, cherry, honeycomb

Saint Espresso's first ever Indonesian coffee: a rare washed lot from Wahana Estate, a 480-hectare farm established in 2005 that houses around 200 families who live and work on-site, with its own schools, clinics and a church. Ripe P88-variety cherries are washed, pulped and fermented for 12 hours before drying in parchment for about a week — unusual in a wet-hulling-dominated region. Source: saintespresso.com

Juicy pink citrus, ripe pear, winey finish

A medium-dark blend of 20 coffees from 20 producers in Brazil's Sul de Minas region, pooled together as the winning lots of a regional competition hosted by the SMC/Cooxupé cooperative's Especialíssimo Program — helping farmers get better pay while giving customers a premium blend. Source: saintespresso.com

Chocolate, almond, caramel

Pink Bourbon seedlings grown at El Fénix in Quindío by Raw Material, a green-coffee social enterprise, then shared with farming families in Villamaría. This natural lot uses El Fénix's Water Pillow technique — whole cherries sealed beneath a plastic membrane under cool water for a stable, low-temperature, oxygen-limited fermentation — before drying on raised beds. Source: saintespresso.com

Watermelon, papaya, kiwi

The washed counterpart to Saint Espresso's Pink Bourbon Natural, from the same El Fénix/Raw Material seedlings shared with Villamaría farming families. Cherries undergo the Water Pillow fermentation before being pulped, washed and graded, preserving a clean, vibrant washed-coffee character. Source: saintespresso.com

Pink Lady apple, sugarcane, quince jam

A peaberry lot from Wamuguma Factory, which has served coffee-growing communities of the Gatundu region in Kiambu County, on the slopes of the Aberdare Ranges, for over four decades, pooling harvests from local farming families rather than a single estate. Grown at high elevation in volcanic soils. Source: saintespresso.com

Strawberry, pomegranate, honeycomb