The Roses

A direct-trade lot from the ~60-hectare Santa Cecília Farm, run by the Perbone family (João and his son Marco Aurélio) since 2015. Roasted for espresso, where it turns sweet and rounded with milk chocolate, hazelnut and honey; very low acidity, full body. An easy everyday choice for espresso machines and automatics.

Milk chocolate, hazelnut, caramel

An espresso blend built for the workplace: 70% specialty Arabica from Brazil Campos Altos for sweetness and a chocolate undertone, 30% specialty Robusta from Brazil Sítio do Daniel for body, intensity and extra caffeine. Rich aroma, full body, dark chocolate and hazelnut; works in both manual and automatic machines and holds up in milk.

Dark chocolate, hazelnut, caramel

Grown by smallholders of the Coocentral cooperative on small family farms in Huila, one of Colombia's key specialty regions. Hand-picked and fully washed. Bright citrus and ripe-fruit notes with a dried-fruit sweetness, juicy acidity and a smooth medium body.

Orange, apple, raisin

Grown by smallholders of the Coocentral cooperative on small family farms in Huila, one of Colombia's key specialty regions. Hand-picked and fully washed. Bright citrus and ripe-fruit notes with a dried-fruit sweetness, juicy acidity and a smooth medium body.

Orange, apple, raisin

Smallholder washed coffee from Huila, decaffeinated by the sugarcane-derived ethyl acetate (EA Sugarcane) method, which strips caffeine while keeping sweetness and aroma. Gentle cocoa, caramel and light dried fruit, low bitterness, smooth body — an all-day cup. Omni roast for filter or espresso.

Red apple, caramel, almond

From roughly 2,500 smallholders around the town of Deri in the Guji region, delivered to a central station and dried on raised beds for 15–21 days. Juicy and elegant: raspberry, ripe nectarine and a black-tea finish, sweet and aromatic with balanced acidity.

Raspberry, nectarine, black tea

From roughly 2,500 smallholders around the town of Deri in the Guji region, delivered to a central station and dried on raised beds for 15–21 days. Juicy and elegant: raspberry, ripe nectarine and a black-tea finish, sweet and aromatic with balanced acidity.

Raspberry, nectarine, black tea

A community lot from smallholders in Santa Bárbara, Huehuetenango, at the foot of the Cuchumatanes — Guatemala's highest non-volcanic range. Balanced and layered: juicy white grape, the deeper sweetness of raisin and a hazelnut finish. Clean and expressive.

White grape, raisin, hazelnut

A community lot from smallholders in Santa Bárbara, Huehuetenango, at the foot of the Cuchumatanes — Guatemala's highest non-volcanic range. Balanced and layered: juicy white grape, the deeper sweetness of raisin and a hazelnut finish. Clean and expressive.

White grape, raisin, hazelnut

Ripe cherries from Mario Samuel Mejía's El Jardín farm, put through a controlled anaerobic fermentation before drying. Expressive and layered: ripe pear and dried papaya over a cacao-nib base, with pronounced sweetness and a long fruit-and-cacao finish.

Pear, dried papaya, cacao nibs

From the Kibugu washing station on the volcanic slopes below Mount Kenya, one of the first built after independence and today serving around 800 smallholders. Washed and bright: currant, cranberry and mandarin, lively citrus acidity, a tea-like lightness and a long, fresh finish.

Mandarin, currant, cranberry

From the Kibugu washing station on the volcanic slopes below Mount Kenya, one of the first built after independence and today serving around 800 smallholders. Washed and bright: currant, cranberry and mandarin, lively citrus acidity, a tea-like lightness and a long, fresh finish.

Mandarin, currant, cranberry

From Ngorano washing station in Kirinyaga, on the southern slopes of Mount Kenya, part of the Mutira Cooperative of smallholder farms. Traditional washed processing: juicy blackberry with fresh cranberry tartness, softened by delicate white tea into a light, clean, elegant finish.

Blackberry, cranberry, white tea

From Ngorano washing station in Kirinyaga, on the southern slopes of Mount Kenya, part of the Mutira Cooperative of smallholder farms. Traditional washed processing: juicy blackberry with fresh cranberry tartness, softened by delicate white tea into a light, clean, elegant finish.

Blackberry, cranberry, white tea

From Gasharu Coffee in Nyamasheke — a family business begun in 1976 by Celestin Rumenerangabo and today working with nearly 1,650 farmers across two washing stations. Anaerobic natural processing gives pronounced fruitiness: ripe nectarine, sweet mango and red grapes, with a fermented sweetness and a long aromatic finish.

Nectarine, mango, red grapes

From Gasharu Coffee in Nyamasheke — a family business begun in 1976 by Celestin Rumenerangabo and today working with nearly 1,650 farmers across two washing stations. Anaerobic natural processing gives pronounced fruitiness: ripe nectarine, sweet mango and red grapes, with a fermented sweetness and a long aromatic finish.

Nectarine, mango, red grapes

A home-friendly espresso blend: 70% specialty Arabica from Brazil Campos Altos for sweetness and a chocolate note, 30% specialty Robusta from Brazil Sítio do Daniel for body and a caffeine lift. Rich aroma, full body, dark chocolate and hazelnut — versatile across manual and automatic machines and milk drinks.

Dark chocolate, hazelnut, caramel