The Goodlife Coffee Company

Goodlife's blend for mountain lovers: two altitude coffees from Brazil and Rwanda with just enough dark-chocolate bitterness and a sweet finish. For espresso.

Dark chocolate, Pine, Light citrus

A collaboration blend with Luke: high-altitude coffees from Rwanda and Brazil with citrus and dark chocolate. For espresso.

Dark chocolate, Light citrus, Sweet finish

Direct trade from the Conebosque cooperative in the Santa Rosa highlands, founded in 2004, which has since built a local school with the Ministry of Education and a community clinic. A sweet cup with prominent milk chocolate and hints of orange; filter or espresso.

Milk chocolate, Orange

An organic direct-trade lot from the APROCASSI cooperative in northern Peru, 600 smallholders whose work extends to reforestation, beekeeping and youth entrepreneurship. A gourmet espresso with almond and balanced cranberry acidity.

Cranberry, Almond, Velvety

A custom espresso blend of Brazil and Guatemala with complex dark, rich flavours and a well-balanced body.

Intense, Milk chocolate, Raw cocoa

Sourced directly from the Villavicencio family, fourth and fifth generation growers, from Valle de Oro, their most advanced plantation: drone and satellite soil monitoring, no pesticides, fair wages and training. A particularly sweet espresso cup.

Roasted almond, Caramel, Chocolate

A washed Cauca coffee fully decaffeinated with sugarcane-derived ethyl acetate: tangerine, sweet caramel and a silky body, for filter or espresso.

Mandarin, Toffee, Silky body

A natural from the Mogiana region, São Paulo's best-known coffee area, where altitude and an almost constant temperature give balanced, nutty, caramel cups with good body. For espresso.

Hazelnut, Caramel

A Grade 1 fully washed microlot from the Nano Challa Cooperative in the Gera district of Jimma, grown by 819 smallholders: bright citric acidity, crisp florals, tea-like notes and delicate sweetness.

Black tea, Bergamot, Sweet lemon, Floral

A washed peaberry lot from the Eaagads Estate in Kiambu: bright and fruit-forward with cherry and toffee and a juicy mouthfeel, medium-roasted for espresso or filter.

Cherry, Toffee, Juicy

Roasted for Nour's La Gazette in Morges (coffee shop, gastronomy and concept store) since it opened in 2019, to shine on her La Marzocco as espresso and with milk: a washed Santa Rosa Guatemalan with a creamy body.

Hazelnut, Sweet orange, Creamy chocolate

A semi-decaf evening blend of Goodlife's solvent-free Colombian decaf and its Kenyan peaberry: fruity, sweet and citrusy.

Citrus, Caramel, Medium body

An experimental natural from the Gasharu station in Nyamasheke, produced with 1,650 farmers under agronomist Valentin Kimenyi and given 60 hours of anaerobic fermentation: red berries, tropical fruit, cocoa, ripe banana and flowers, with a long, elegant finish.

Red fruits, Tropical fruits, Cacao