Big Lake Coffee Roasters

From the fourth-generation Borges and Ferreira families' Capadocia farm in Mantiqueira de Minas, a member of the APAS cooperative. Classic Brazilian natural: round and soft, with a long, gently warm finish. Works for filter and espresso.

Milk chocolate, Roasted hazelnut, Light spice

El Árbol in Dipilto was bought in 2015 by a group of coffee friends to experiment with drying and fermentation. It's now run by Claudia Lovo and Saša Šestić, and processed at Claudia's Bridazul station. Carbonic-maceration natural Red Bourbon.

Darker medium roast of Peruvian and Ethiopian beans with extra chocolate character and a full body. Made for warming up after a mountain hike.

Chocolate, Dried berries

Robust darker blend made with former soldiers of the Jämtland Field Rifles regiment. It suits a boiling pot in the forest as well as a home brewer.

The roastery's flagship medium roast, with no bitterness. The components rotate with fresh harvests, currently Nicaragua, Costa Rica and Ethiopia.

Nutty, Soft sweetness, Light fruit

Autumn blend of Colombian, Brazilian and Nicaraguan beans, taken to a light dark roast for fullness and a long, soft finish with gentle bitterness.

Cocoa, Roasted nuts

Classic Italian-style espresso blend of 80% arabica and 20% robusta: bittersweet with low acidity and rich crema.

Dark chocolate, Roasted almond, Spice

Fourth-generation producers Minor Jiménez and Nancy Gaitán Cruz ferment and dry their own lots at La Cumbre, 1,900 m up in Tarrazú. A short controlled fermentation before natural drying gives pronounced berry sweetness with almost no acidity and a soft, balanced body.

Ripe fruit, Berries, Round sweetness

A blend of small lots from three family farms in Nueva Segovia (El Avión, Los Pirineos and La Bendición), processed by carbonic maceration at Bridazul. Ripe cherry and raspberry, honeyed sweetness and a long, clean finish.

Red berries, Citrus, Honey, Milk chocolate, Cashew

"Que Barbariberrydad": a decaf blend that Claudia Lovo of Bridazul picked from El Paraíso in Mozonte and Los Suyates in Dipilto. It was decaffeinated in Bremen with the CR3 carbon-dioxide method. Soft and full with fruity tones.

Big Lake's most approachable blend: a soft, round medium roast from Brazilian and Nicaraguan farms.

Sweet chocolate, Roasted almond

A lighter dark roast of high-grown Peruvian and Colombian arabica: dark-roast power without the bitter aftertaste.

Cocoa, Chocolate

Darker medium roast inspired by Sámi culture: deep nuttiness over a chocolate base. It holds up well with milk.

Nutty, Chocolate