TADAH Kafferosteri

A modern specialty decaf from Huila that keeps its sweetness, body and complexity thanks to the gentle sugarcane EA process: soft molasses, chocolate and ripe grape in a round, balanced cup.

Molasses · Sugarcane · Chocolate · Grape

TADAH's classic, balanced espresso blend: Brazilian arabica for natural sweetness and chocolate, Karnataka robusta for body and a creamy crema. Round, without heavy bitterness; good straight or with milk and in bean-to-cup machines.

Chocolate · Roasted hazelnut

A creamy dual-roast espresso: part of the coffee is medium-roasted and part dark before blending, pairing medium-roast sweetness with dark-roast depth. Brazilian Yellow Bourbon brings chocolate and caramel; robusta from Sampigehalla Estate in India adds nougat and a dense crema.

Chocolate · Caramel · Nougat · Roasted nuts

TADAH's tribute to the deep forests of Glasriket, Småland's glass country: a natural from smallholders around the Kapchorwa washing station on Mount Elgon, where shade, heavy rain and volcanic soil give balance and body. Made for brewer, V60 and French press.

Dark berries · Milk chocolate · Winey finish

A limited coffee from Ramón Medina, who grew up on his family's farm in the Honduran highlands: the green coffee is aged in premium barrels that once held rum, giving cedar notes, a warming rum tone and a silky, round body. SHG EP specialty grade.

Cedar · Rum · Silky body

From 399 smallholders on the slopes of the Western Ghats. After harvest the beans are exposed to humid, salty monsoon winds, swelling into larger, paler beans with low acidity and a round, full, spicy cup.

Brown spices · Oak · Dark chocolate

A dark-roast blend of 100% arabica from two specialty farms in Colombia and Brazil, round and full with low acidity. Named after Karl-Oskar in Vilhelm Moberg's The Emigrants, with a label by local artist Åsa Halin.

Nuts · Honey · Vanilla

From Gikirima Factory, part of the Kibugu Farmers Cooperative Society on the south-eastern slopes of Mount Kenya, where cherries are hand-picked in the morning and sorted in the afternoon sun. Full and complex (85.5 points): florals, a hint of sun-dried tomato and a long herbal finish.

Floral · Sun-dried tomato · Herbal finish

TADAH's warm, powerful dark roast: Honduran arabica for balance and mild fruit, Indian robusta for body and creaminess. Named after Kristina in Moberg's The Emigrants, partner to the Karl-Oskar blend; hand-roasted in Småland.

Dark chocolate · Nougat · Roasted nuts

An extra-dark roast made with Marija Aurell from Cerrado coffee, the first Brazilian region with Designated Origin status. Deep roast aromas, full body and a discreet citrus freshness; made for cappuccino, latte and flat white.

Roasted hazelnut · Milk chocolate · Caramelised sugar · Citrus

A natural from the volcanic slopes around Mount Batur, dried slowly under the Balinese sun by the Subak Padang Payung cooperative (86.25 points). Sun-ripe papaya and fresh mandarin, a creamy feel and a subtle rum-like finish.

Mandarin · Papaya · Rum finish

One of the most experimental coffees TADAH has roasted, from Diego Samuel Bermúdez Tapia's Finca El Paraíso, known worldwide for its fermentation work. Intensely aromatic and tea-like: juicy lychee and tropical fruit, elegant acidity and a long finish.

Lychee · Tropical fruit

Grown on San Cristóbal, about 1,000km off Ecuador, where Bourbon has been planted since the late 1800s. The cold Humboldt current tempers the climate, and the coffee grows under avocado, guava and orange trees in a protected ecosystem where pesticides and synthetic fertiliser are banned.

Citrus · Stone fruit

Grown high in Jamaica's misty Blue Mountains, where cool climate and rich soil produce a creamy, elegant cup. Production is tiny and every lot is strictly checked before it may carry the name. Low acidity, great clarity and a long finish.

Nougat · Pecan · Orange

A natural from Endebess Estate near Kitale, 758 hectares (248 of them coffee) at the foot of Mount Elgon. Intense and complex, with mango, dried fruit and plum over a velvety body.

Mango · Dried fruit · Plum

A regional lot from Gitoki in eastern Rwanda, where smallholders grow coffee alongside other crops with training and seedlings from Baho Coffee. A 60-hour anaerobic fermentation in sealed tanks, then hand-sorting and slow drying on raised beds, gives a creamy, very sweet cup.

Fig · Ripe pineapple · Tropical fruit · Brandy

TADAH's darkest, most powerful espresso: Brazilian arabica brings chocolate, almond and roasted nuts, Indian robusta adds weight, nougat and a dense crema. Classic Italian character with low perceived acidity and a long finish.

Dark chocolate · Almond · Nougat · Roasted nuts