Costa Rica
Brumas del Zurquí
3 roasts · from 5 090 Ft
The lot's story
Our lots
Every lot is one specific sack
We don't sell blends. Every lot comes from one and one harvest, and we make three roasts of each. When it's gone, it comes off the site.
Guatemala
Waykan
3 roasts · from 4 690 Ft
The lot's story
Ethiopia
Yirgacheffe SP 010
3 roasts · from 4 690 Ft
The lot's story
Colombia
Gran Galope
3 roasts · from 4 490 Ft
The lot's story
Colombia · decaf
ASOMUJER – Origin Select
3 roasts · from 4 690 Ft
The lot's story
A lot only appears here once we make all three roasts of it. We currently roast the Rwandan Virungát medium only — you'll find it among our coffees.
Coffee atlas
Where our coffees come from
Coffee only grows in a narrow band either side of the equator — that is where the s are. Click an origin.
Costa Rica
Brumas del Zurquí
A micromill in the Heredia part of the Central Valley, where neighbouring farms bring their cherry. Juan Ramón Alvarado Rodríguez and his family are fourth-generation producers; they have been building out the…
The lot's storyGuatemala
Waykan
Waykan is not a farm but a selection: smallholder lots from Huehuetenango, chosen on cup quality and traceable to the region. The name means star in the Maya Q’anjob’al language — the…
The lot's storyEthiopia
Yirgacheffe SP 010
Around 1,200 growers from the villages around Yirgacheffe — Idido, Aricha, Worka, Chelbesa, Halabariti — deliver cherry to the Idido washing station through the November-to-January season. This lot is the Malebo Project:…
The lot's storyColombia
Gran Galope
Huila sits in south-western Colombia, between the central and eastern ranges of the Andes. The department grows something like a fifth of the country's coffee, yet four out of five of its…
The lot's storyASOMUJER – Origin Select
ASOMUJER was founded in 2007 by ten women in Timaná, Huila, looking for a better return on their own work. Today it is seventy-five women producers — among them single mothers and…
The lot's storyWhy we do it this way
Why three roasts?
Because there is no such thing as a "good roast" on its own — only a roast that's good for how you brew and what you like. A light-roasted Ethiopian is wonderful in a V60 and a let-down with milk. The same green coffee roasted darker works exactly the other way round.
Most roasters make that decision for you. We don't: we make all three and leave it to you. That's why every roast has its own name and its own label — in the cup they really are three different coffees.
LightMore acidity and fruit.
Filterre.
Filterre.
MediumBalance, caramel.
For anything.
For anything.
DarkBody and chocolate.
For espresso, with milk.
For espresso, with milk.