Fábrica Coffee Roasters

A vibrant Brazilian natural with chocolate and tropical fruit.

Chocolate, Tropical fruit

From smallholder farms in Sidamo at 1,800-2,000 m. Farmers deliver cherry to a central washing station where the heirloom varieties are fully washed and sun-dried. One of Fábrica's all-time favourites: full-bodied with a long, sweet finish.

Full body, Long sweet finish

Grown by San Martin in Minas Gerais at around 1,000 m. Catuaí harvested January to March and dried whole in the sun for sweetness and body: an easy-going, full-bodied Brazilian natural made for espresso.

Nutty, Caramel

From 4,800+ smallholder farmers in Huila's Laboyos Valley — fully washed and sun-dried Caturra from one of Colombia's finest regions. Bright, citrus-like acidity balanced by gentle sweetness and a round, smooth body. A lively and accessible everyday Colombian.

Citrus, Red fruit

From Fazenda Estrela Carvalho, run by José Ricardo de Carvalho and his family in the Cerrado Mineiro, a farm with a string of Brazilian competition wins. Natural process; elegant and expressive, with layered sweetness and clarity. The filter roast of the farm's coffee.

Sweet, Balanced, Clean

A mixed-variety lot of Bourbon, Pache, Caturra and Catuaí from smallholders in San Ignacio, Jaén and Cutervo in Cajamarca, northern Peru. Fermented 30-40 hours after pulping and dried slowly over 16-20 days, then floated and hand-sorted. A comfort coffee roasted for a rich, chocolatey espresso.

Caramel, Milk chocolate, Brown sugar, Citrus

70% natural Brazilian for body and sweetness, 30% washed Ethiopian for brightness and lift. A reliable, consistent house espresso that balances the richness of Brazil with the aromatic clarity of Ethiopia. Perfect for espresso and milk-based drinks.

Black tea, chocolate & nuts

Fazenda Estrela Carvalho is run by José Ricardo de Carvalho and his family in the Cerrado Mineiro; its soil, altitude, climate and environmental care have won it prestigious Brazilian competitions. Natural process; elegant and expressive with layered sweetness and clarity.

Sweet, Balanced, Clean

Fazenda Sertão sits in the hills of Carmo de Minas at 1,100-1,450 m. José Isidro Pereira inherited it from one of the region's first coffee families; today his wife Nazareth, their children and grandchildren run it. Yellow Bourbon, Catuaí and Catucaí dried whole in the cherry: smooth and sweet, gentle acidity, round body. Roasted for espresso.

Chocolate, Sweet fruit

From the Uraga Washing Station in Guji — 12 fermentation tanks, meticulous hand-sorting of ripe cherries, and 280+ labeled drying beds for quality control. A tea-like body with citric acidity and flavours of black tea, peach, and gentle florals. Bright and clean.

Black tea, citrus, peach & floral

A Castillo lot from Jairo Arcila in Quindío, from hand-selected ripe cherries given a 48-hour anaerobic fermentation before washing. Naturally sweet and fragrant: ripe peach and nectarine anchored by cacao nibs and a hint of lime, over a smooth body with red fruit and caramel.

Peach, Nectarine, Cacao nib, Lime

The filter roast of Fábrica's Cajamarca lot: Bourbon, Pache, Caturra and Catuaí from smallholders in San Ignacio, Jaén and Cutervo, fermented 30-40 hours and dried slowly over 16-20 days. Deep caramel sweetness with milk chocolate and a touch of citrus, made for a clean pour-over.

Caramel, Milk chocolate, Brown sugar, Citrus

Processed at the Karimikui factory in Kirinyaga, part of the Rung'eto Farmers' Co-operative Society. SL28 and SL34 grown at 1,700-1,800 m in volcanic soil and fully washed: a vibrant Kenyan with bright citric acidity, black tea, tangerine and cassis.

Black tea, Tangerine, Cassis

The espresso roast of Fábrica's Huehuetenango smallholder lot: Caturra and Catuaí grown at 1,350-2,000 m, hand-picked December to March, fermented, washed and sun-dried on patios for 15 days. Bright and complex, with lively citrus and a rich, fruity aroma.

Citrus, Fruity

Grown by smallholders at 1,350-2,000 m in Huehuetenango, where warm days and cool nights ripen the cherries slowly into dense beans. Caturra and Catuaí hand-picked December to March, fermented, washed and sun-dried on patios for 15 days. Bright and complex with lively citrus. Roasted for filter.

Citrus, Fruity

From the Negrisa family operation with 15+ years of experience in Chanchamayo. Washed and sun-dried Typica — juicy acidity, smooth round body, and expressive dark berry and sweet rhubarb notes. Vibrant and balanced without sharpness.

Dark berries & sweet rhubarb

From the Laboyos Valley around Pitalito in Huila, Colombia's largest coffee region, where more than 4,800 smallholders farm plots of about two hectares at 1,340-1,800 m. Caturra, fully washed and sun-dried: bright citrus, gentle sweetness and a round body. The filter roast of the lot sold as Cenit for espresso.

Citrus, Red fruit

From 75 growers in Cauca, decaffeinated using ethyl acetate derived from Colombian sugar cane — removing 99.9% of caffeine while preserving the bean's cellular structure and full flavour. Clean, syrupy, and remarkably balanced with mandarin acidity and a smooth chocolate finish.

Mandarin, sugar cane, red fruits & chocolate

From the Negrisa family in Chanchamayo, Peru, who have run every stage of their coffee from processing to export for over 15 years. Typica grown at 900-1,800 m, hand-picked, fully washed and sun-dried: juicy acidity, a round body, dark berries and a hint of rhubarb. Roasted for filter.

Dark berries, Rhubarb

From Daye Bensa — founded by brothers Asefa and Mulugeta Dukamo — working with smallholder out-growers across Shantawene, Karamo, and Bombe villages. Grade 1 Ethiopian. Expressive berry and floral notes with bright, refined acidity and a velvety, smooth body.

Berry, floral & bright acidity