Square Mile Coffee Roasters

Grown at the foot of the Nandi Hills on Rosebella Langat's family Chepsangor Hills Estate and processed at her wet mill alongside cherry from local women smallholders. After a 2023 visit, Rosebella and mill manager Geoffrey extended their usual 12-hour fermentation to a bespoke 48-hour dry fermentation: an elegantly juicy espresso with syrupy blackcurrant and rhubarb.

Blackcurrant, Rhubarb, Syrupy

The annual Union San Pedro decaf from Oaxaca's Sierra Sur, a lot from 30 small-scale producers in a cooperative that has invested year on year in biofertilisers and longer fermentations. Sweet and moreish as espresso, with chocolate, almond and honey.

Chocolate, Almond, Honey

The filter roast of Union San Pedro's decaf from Oaxaca, a lot from 30 small-scale producers who have moved beyond short 12-hour fermentations for more structure and sweetness. Chocolate, hazelnut and raspberry.

Chocolate, Hazelnut, Raspberry

From Javier Fernandez, who de-pulps same-day, ferments the parchment for about 18 hours and leaves a thin layer of mucilage for drying, a white-honey touch behind El Urraco's juiciness. This year's lot ran through his rebuilt wet mill and drying houses, and the clarity shows: fruity-floral and sweet over a smooth hazelnut base.

Fruity florals, Hazelnut, Sweet

A 50/50 filter blend of Union San Pedro's EA decaf from Oaxaca, a smooth toffee-sweet base, and El Urraco from Javier Fernandez in Santa Bárbara, bringing juiciness and fruity florals.

Fruity florals, Toffee, Juicy

A tiny micro-lot of Ají, a variety found around Pitalito and Bruselas that, like Pink Bourbon, is closer to the Ethiopian landraces than to Bourbon; its name comes from cherries the colour of ají amarillo peppers. From José Herman Salazar, who moved from Nariño and built the farm with his family. Elegant and sweet, soft pink florals and a lingering zing. Sold in 175g bags.

Pink florals, Zesty, Sweet

From third-generation farmer Osmin Garcia in Jalapa, who built his own wet mill in 2016. With little water to hand he uses a waterless depulper and dry-ferments for 36 hours, giving the fruit-forward lots Square Mile now thinks of as quintessential Los Arcos. Rich and chocolatey, roasted for espresso; both of Osmin's daughters are now training in agronomy.

Chocolate, Bright fruit

Square Mile's seasonal espresso blend, currently 70% Altamira de Chirripó and 30% Lalesa. MICEPA micromill's tried-and-true white honey Catuaí from Chirripó gives a creamy, sweet base; a washed Lalesa lot from Gedeo, processed at Alemayehu Tilahun's wet mill with a slow underwater fermentation, adds peachy florality. Components shift with the harvest.

Peach, Stone fruit, Creamy sweetness

Square Mile has bought this Guji natural from Sookoo Coffee since 2023. A late harvest kept Suke drying station receiving cherry into February 2026; whole cherries dry in a thin layer for four to five days, then a thicker one for two weeks, bringing out the nectarine and lychee character.

Nectarine, Lychee, Stone fruit

A deliberately unbalanced, fruit-crammed espresso blend: 50% Shoondhisa, a Guji natural from Sookoo Coffee's Suke drying station, and 50% Thiririka from Kirinyaga, where the cooperative's dry (no added water) fermentation gives winey, raisiny depth. Pomegranate and blackcurrant with syrupy body. Components shift with the harvest.

Pomegranate, Blackcurrant, Jammy

Square Mile's seasonal everyday filter, currently 50% Union San Pedro from Oaxaca's Sierra Sur, an agroforestry cooperative that has regenerated land once depleted by corn, and 50% Las Brisas from Jalapa, processed at Beneficio La Concepción. Sweet, balanced and medium-bodied.

Nut butter, Pear, Honey