Horiguchi Coffee

Horiguchi's answer to "no sour coffee, please": a pursuit of delicious acidity. The juicy, many-fruited acidity of Ethiopia Goro Bedessa is paired with the silky texture and gentle richness of Mexico Tanetze. Light, clean and bright, yet with a layered mouthfeel.

Bright acidity, sweetness, floral, round

Built for "full fruitiness": Ethiopia Goro Bedessa for florals and juicy fruit, the Buku Sayisa natural and Costa Rica's San Martín Geisha for ripe fruit and body, and a little La Quebrada for depth. Citrus, stone fruit and berries throughout.

Peach, berry, apple, passion fruit

Aims for a three-dimensional balance of acidity, richness and sweetness. Guatemala La Travesía's citrus and depth is the base, with Honduras Chagüite Incomoda and Colombia Santa Fe adding slightly different citrus notes and texture: a transparent cup you finish without noticing.

Gentle acidity, soft bitterness, balanced

Four coffees for an easy-to-read "complex aroma": the berry and herbal notes of Ethiopia Buku Sayisa natural, ripe fruit from Costa Rica's San Martín Geisha, concentrated sweetness from Peru's Eladio Córdova, and Mandheling Onanganjang's spice and smooth texture to hold it together.

Flowers, fruit, spice, aged notes

Moderately bitter, sweet and smooth like milk chocolate, with a hint of flowers and vanilla. Layers of texture: Guatemala Santa Catalina's clean body, the sweet florals of Costa Rica La Quebrada and the smoothness of Colombia Gallinacera.

Milk chocolate, vanilla, smooth

A dark roast that shares red wine's fruit and complexity. Ethiopia Goro Bedessa natural brings complex fruit and spice, Kenya Gichathaini red-fruit flavour and body, and Mandheling Onanganjang a rich texture: all chosen because they keep their fruit through a deep roast.

Red wine, red fruit, spice, velvety

Horiguchi's classic: firmly bitter, gently sweet and rich, never burnt. Three clean, sweet coffees: Guatemala Catalán de las Mercedes for florals, Colombia San Francisco for deep sweetness and Honduras Las Cremas de San Sebastián for body.

Bitter, sweet, rich

An "elegant dark roast": heavy bitterness with a surprising brightness. Colombia La Cumbre Typica brings body and viscosity, Peru Eladio Córdova a cool, cassis-like concentrated sweetness, and Costa Rica Los Crestones El Alto La Cumbre sweet florals and a silky texture.

Heavy bitterness, floral, cassis, silky

Extremely deep and firmly bitter, yet oddly sweet: a dense blend that brings a kind of stillness. Only coffees with enough body survive this roast, so it uses Tanzania Blackburn Estate and Colombia San Antonio, each roasted separately and mixed afterwards.

Very bitter, dense, strangely sweet

A firm, smooth Nariño cup with ripe-orange fruit, bright acidity and rich sweetness, and a cacao-like note in the finish.

Ripe orange, cacao, smooth

Typica from southern Nariño. At city roast: bright acidity and citrus florals, juicy, with Nariño's strong body and a delicate finish. At French: silky, dense, with the sweetness of deep-coloured citrus and an elegant floral finish.

Bright citrus, juicy, floral finish

Roasted Italian, the deepest level. Weighty and almost syrupy on the tongue, with deep-coloured citrus peel emerging as you drink and a faint floral finish. One of the two components of blend #9.

Heavy, viscous, citrus peel, floral

A high-grown Nariño Caturra. Heavy and smooth, with pleasant bitterness and rich sweetness; even at French roast a bright acidity and ripe-orange fruit add depth. Horiguchi's no. 2 seller, likened to bitter chocolate.

Bitter chocolate, orange, heavy body

La Quebrada ("the ravine") is the steepest plot of the young Umaña brothers' La Roca micromill, which Horiguchi's buyer calls a producer with the environment, equipment and mindset all in place. City roast: light, bright citrus turning to ripe fruit, with a soft cane-sugar finish. Full City: smooth, with a floral finish.

Bright citrus, ripe fruit, raw cane sugar, floral

A Geisha from Rodolfo Rivera Rodríguez via the Puente Tarrazú mill, sold in 100 g bags. A bergamot-like aroma, a soft, rounded mouthfeel and Geisha florals in harmony with a sweet, generous acidity.

Bergamot, floral, soft, elegant acidity

Horiguchi's DECAF, made to be worth drinking for flavour, not just for the lack of caffeine. Chiapas coffee from the San Fernando cooperative, decaffeinated by the chemical-free Mountain Water process. At French roast, fine-textured and smooth, sweet and rich.

Sweet, rich, smooth

First release from a new station Mekuria built exclusively for Horiguchi. Compared with Goro Bedessa the fruit reads riper, with spice for complexity; very clean, smooth and sweetly floral to the finish.

Red fruit, spice, smooth, clean

Now the coffee that defines Horiguchi's Ethiopia range, from a station set up by Mekuria, the long-trusted producer behind Wote and Bench Nenka. High roast: white-fruit aroma, light bright acidity, citrus and a slippery texture. City roast: soft and smooth, with yellow citrus, white fruit and yellow peach. Horiguchi's no. 5 seller.

Yellow citrus, white fruit, yellow peach, juicy

The natural from Goro Bedessa, in its fourth year at Horiguchi, roasted French. The depth of a dark roast with a creamy texture and a complex, sweet aroma of ripe dark fruit that lasts into the finish.

Ripe dark fruit, creamy, sweet aroma

First coffee from this Chimaltenango estate, run since 1851 and a past competition winner, which still grows its original Bourbon alongside Geisha and Pacamara. Softer than Horiguchi's long-time Santa Catalina: a gentle, mandarin-like sweetness with bitterness and acidity in balance.

Mandarin, soft sweetness, balanced

A micro-lot selected from the best of Chagüite, an area reaching 2,100 m with fertile soil and passionate growers. Juicy citrus with red fruit and a hint of black grape; back by request for a short run.

Citrus, red fruit, black grape

The Pacas variety taken to French roast. Soft but dense, with pleasant bitterness and sweetness, ripe-orange florals alongside, and a smooth texture like bitter chocolate.

Orange, bitter chocolate, smooth

A Mandheling of the traditional Onan Ganjang variety. At city roast: fine-textured, with juicy citrus and tropical fruit, herbal notes and a clean finish. At French: thick body, creamy texture, herbs and spice, and a mango-like sweetness the roast doesn't erase.

Citrus, tropical fruit, herbal, mango, spice

A Kenyan roasted dark, which pushes its thick body further and turns the fruit denser and more floral. From the Kamwangi factory on the southern slopes of Mount Kenya, sun-dried on African beds. Cassis and pink grapefruit, red-black fruit and wine, silky and long. Horiguchi's no. 1 seller.

Cassis, pink grapefruit, red wine, dark fruit

A long-time pillar of Horiguchi's range, from Michael Gerken's estate on the Oldeani slopes. Syrupy and weighty, with firm bitterness and dense sweetness; even this dark, citrus and dark-fruit florals remain.

Syrupy, heavy, citrus, dark fruit