% Arabica

% Arabica Kyoto's original house blend, balancing depth and body with a strong chocolate character; the brand's best seller and made to pair with milk. Recommended at Roast 5 (medium-dark), roasted to order from Roast 4 to 6.

Chocolate, rich, deep

The % ARABICA Blend decaffeinated in collaboration with Swiss Water Process in Canada: chemical-free, using only water to remove 99.9% of the caffeine while keeping the coffee's flavour. Recommended at Roast 5 (medium-dark), roasted to order from Roast 4 to 6.

A natural-process coffee from Huila, one of Colombia's most consistent specialty regions. Bright raspberry- and peach-like acidity up front, followed by a long sweet finish; % Arabica's suggested first pick if you can't decide. Recommended at Roast 4, available from Roast 2 to 6.

Raspberry, peach, sweet finish

El Mirador Farm in Huila has spent more than 18 years chasing quality. This Catiope lot is processed with the farm's own "strawberry natural" method, giving fresh fruitiness and a complex, layered cup with cherry and strawberry aromatics. Recommended at Roast 3, available from Roast 2 to 6.

Cherry, strawberry

Finca Las Flores in Acevedo, Huila is known for its commitment to quality and innovative processing. This Tabi, grown at 1,750 m and carefully washed, is delicate and floral, with chamomile-like notes and a clean acidity. Recommended at Roast 3, available from Roast 2 to 6.

Floral, chamomile, clean acidity

A rare lot grown specially at the Santa Monica farm near Armenia in Quindío. The farm's own honey process gives a refreshing lychee character, layered with tropical fruit and chocolate. Recommended at Roast 3, available from Roast 2 to 4.

Lychee, tropical fruit, chocolate

The Tesaflidet farm sits high in the Chelchele area of Yirgacheffe in southern Ethiopia, where coffee has long been grown with care. Washed heirloom varieties bring out Yirgacheffe's signature depth: floral and fruity with bright acidity, a smooth mouthfeel and an orange finish. Recommended at Roast 3, available from Roast 2 to 6.

Floral, fruity, bright acidity, orange finish

Finca Pampojilla has 150 years of history and overlooks Lake Atitlán. Its long-selected Bourbon is dried for 22 days after harvest, building a rich, complex cup of caramel, berries, cherry, chocolate and orange. Recommended at Roast 4, available from Roast 2 to 6.

Caramel, berry, cherry, chocolate, orange

A washed Gesha from Unión Cantinil in Huehuetenango, the high northern region that is one of Guatemala's defining coffee origins. Careful washing brings out the variety's delicate, clean profile: lush tropical-fruit sweetness and a bright floral aroma. Recommended at Roast 3, available from Roast 2 to 6.

Tropical fruit, floral

A new-crop washed Gesha from a 672-hectare estate in Mataquescuintla, Jalapa, blessed with altitude and climate. Hand-picked in the highest plots and sun-dried for up to 20 days, it shows apple, dark chocolate, grapefruit and honey. Recommended at Roast 3, available from Roast 2 to 5.

Apple, dark chocolate, grapefruit, honey

From Kurasi Beans, a producer community in Ywangan, Shan State, working on specialty coffee. Natural-processed Caturra and Catuai with lychee and tropical-fruit character and an unusual black-tea and honey note. Recommended at Roast 3, available from Roast 2 to 6.

Lychee, tropical fruit, black tea, honey

Finca El Morito in San Ignacio, Cajamarca produces a range of microlots with careful farm management. This Geisha, grown at 1,850 m, is washed to show the variety's layered flavours, which shift noticeably with small brewing changes. Recommended at Roast 3, available from Roast 2 to 6.