Kaffa

Fazenda IP was founded in 1967 by Isidro Pereira and expanded through the 1970s by his son Luiz Paulo Pereira Sr., pioneering coffee growing around Carmo de Minas, now home to some of Brazil's most awarded farms thanks to elevation, nutrient-rich soil and careful processing. Source: kaffa.no.

New arrival. Santuario Sul ("sanctuary of the south") began as part of the Irmãs Pereira farm and is now its own 120-hectare estate run by Luis Paulo Dias Pereira Jr., doubling as both a working farm and an experimental station growing over 30 varieties. This lot is the Starmaya variety. Source: kaffa.no.

A decaf that doesn't compromise on flavor. La Serranía Decaf is naturally processed using sugarcane-derived ethyl acetate, giving a clean, fruit-forward cup with muted acidity and a long, pleasant finish. Suited to espresso or a strong evening press. Source: kaffa.no.

New arrival. Grown by 7 smallholder farms around the village of Planadas in the Tolima region, founded in 1966 by settlers from Antioquia and Huila. High elevation, warm days, cool nights and young coffee trees give this dark-roast lot its character. Organic-certified. Source: kaffa.no.

A clean, elegant, washed lot from Ethiopia's Gedeo zone, grown on smallholder family farms at 1,950-2,100 masl under native shade trees and false banana in a traditional agroforestry system. Processed at the Banko Gotiti washing station, a quality benchmark in the region since 2009. Source: kaffa.no.

From Ethiopia's Gedeo zone within Yirgacheffe, in the Sidama region, microregions whose names alone signal some of the world's finest coffee. Grown in the lush forest environment of Yirgacheffe, developing nuanced floral character, clear sweetness and bright acidity. Source: kaffa.no.

From Santa Barbara, Honduras, the region that swept Honduras's first Cup of Excellence in 2006, judged in part by Kaffa founder Robert Thoresen. Grown by Miguel Moreno and neighboring farms in El Cedral, El Cielito and Las Flores, this Pacas-variety lot reflects the area's now well-established reputation for quality. Source: kaffa.no.

New arrival. Washed at the Kagere Factory in Othaya, Nyeri County, one of Kenya's most celebrated coffee districts, run by the Othaya Farmers' Cooperative Society and sourced from over 755 smallholders. Grown in Nyeri's nutrient-rich red volcanic soil, mostly SL28 and SL34. Source: kaffa.no.

Kaffa's house blend for those who like a sweet, full-bodied cup. The lot composition varies seasonally, but the roast is tuned for sweetness and a balanced, soft-bodied cup with milk chocolate and dried fruit notes. Works well in both automatic machines and filter brewers. Source: kaffa.no.

Kaffa's dark, full-bodied house blend built for espresso and stronger cups alike. Composition varies seasonally, but the roast leans into nougat, dried fruit and cocoa notes with a rich mouthfeel, equally at home in an espresso machine or a strong drip brewer. Source: kaffa.no.

Grown by the Alarcon Coronel family on their La Palestina farm at 1,800-1,900 masl, partly shade-grown for a longer ripening period. This organic-certified lot is pre-fermented before depulping, washed, then dried on raised beds, starting in shade. Source: kaffa.no.

Kaffa's espresso blend named for Østmarka, the forest east of Oslo. Roasted fresh at the roastery on Ryen; currently sold through Kaffa's coffee subscription. Source: kaffa.no.