REGION: WEST VALLEY
ALTITUDE: 1,400 - 1,700 MASL
PROCESSING: WARM ANAEROBIC
VARIETAL: H3
FARM OWNER: ALEJO KHALE CASTRO
TASTES LIKE: DRIED MANGO, PINEAPPLE, SHIRAZ

This boozy juice-bomb is produced by Alejo Khale Castro and grown in highly fertile volcanic soil on the slopes of the Barva and Poás Volcanoes. Alejo manages Volcán Azul and produces a wide variety of exceptional specialty coffees. For this ‘Warm Anaerobic’ process, fermentation tanks are exposed to direct sunlight, increasing the temperature and, in turn, the rate of fermentation inside the tanks. Fermentation typically lasts for five days before the coffee is removed to dry on patios for up to 16 days. In the evenings, the coffee is covered to retain warmth and reduce humidity from the frequent early morning mist.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: WEST VALLEY
ALTITUDE: 1,200 - 1,900 MASL
PROCESSING: WHITE HONEY
VARIETAL: SL-28
FARM OWNER: ALEXANDER AND MAGALI DELGADO
TASTES LIKE: BERRY COMPOTE, MARMALADE

West Valley is a prolific coffee growing region and is known for producing a large percentage of ‘Cup of Excellence’ winning coffees. Host to diverse microclimates, the mountainous region provides farms at high elevation with cooler weather than the rest of the country, resulting in high sugar production within the cherries. Cerro San Luis is a family run micromill in Grecia, West Valley and produces a number of coffee varietals including Red & Orange Bourbon and SL-28. The micromill, located at the family home only a few miles from the farm, utilises a variety of different processes from washed and honeys to naturals.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHIKMAGALUR
ALTITUDE: 1,340 MASL
PROCESSING: ANAEROBIC NATURAL
VARIETAL: CATUAI
FARM OWNER: ASHOK AND DIVYA PATRE
TASTES LIKE: ORANGE LIQUEUR, ROCKMELON

Upon taking over production at Ratnagiri in 1989, Ashok Patre decided to replant the entire estate with new coffee varietals. He nurtured these plants for 15 years before transitioning the farm into specialty coffee. Alongside his devotion to quality, Ashok’s wife Divya Patre also plays a crucial role, and oversees all training and harvesting activities. With her expert guidance, only the best cherries are selected on each harvesting day. For this naturally processed lot, cherries were fermented without oxygen for 72 hours before being slowly dried on raised beds for 28 days. This coffee has big fruit-forward boozy flavour, with characteristics of citrus and ripe melon.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: CHALATENANGO
ALTITUDE: 1,376 MASL
PROCESSING: WASHED
VARIETAL: PACAMARA
FARM OWNER: VICENTE DIAZ
TASTES LIKE: LEMON BUTTER, TOFFEE, GREEN APPLE

This complex coffee comes from La Palma, Chalatenango and is produced independently by Vicente Diaz, who has been proudly trading specialty coffee for over 8 years. His farm is named ‘El Derrumbo’ after a massive landslide event, which occurred many years ago making the area well known to locals. Vicente grows several varieties of coffee, which are harvested upon optimal ripeness but are not ‘floated’ (typical of the washed process), rather they are picked and pulped on the same day using very little water. Following this, the cherries undergo a short 12 - 15 hour dry-fermentation before being placed on raised beds to dry for a further 20 - 25 days.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

REGION: GUJI
ALTITUDE: 2,100 - 2,150 MASL
PROCESSING: NATURAL
VARIETAL: MIXED
FARM OWNER: TURE WAJI
TASTES LIKE: BLUEBERRY DANISH, POMEGRANATE

In 2018, Ture Waji and his brother Assefa founded Sookoo Coffee, who produce both natural and washed coffees using cherries sourced from the the region of Oromia, Guji. Sookoo has flourished over the past 5 years and continued to produce high quality coffees.This has led them to expand from the initial drying station in Suke Quto, to three stations across the region with the third now having the capacity to produce wet-processed coffees. This coffee is very clean for a natural and is a great representation of the area and of Ethiopian coffee.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.

For those who like to adventure, for those who love to try new things and recognise each origin's unique cup flavour and character. We'll surprise you with our roasters choice for the week. Sourced with love.

The Single Origin is a roasters choice that rotates weekly. Some single origins we've had; Colombia, Indonesia, Burundi, El Salvador, Bolivia, Ethiopia, Kenya + more.

All of Our Coffee Bags are now Home Compostable!!
Please remove sticker valve before composting - Help us close the loop, for a sustainable future.