We've always done everything we can to ensure our coffee is as fresh as possible when it arrives with you. From nitrogen-flushing our bags before they're sealed, to the inclusion of a zip zeal and opaque packaging to keep air and UV light out respectively.

However, the moment a bag of our coffee is opened, the beans inside are exposed to oxygen, which means they begin to stale faster. As the days and weeks pass, the more delicate and nuanced aromas and flavours we enjoy in our coffees begin to fade.

Thankfully, there's a solution.

MiiR's Coffee Canister enlists an accordion-style seal, finished with an easy grip, simple twist bezel, that banishes oxygen from the container in order to lock in freshness and flavour for longer. Designed to hold up to 340g of coffee, and with an elegant silhouette, MiiR's Coffee Canister comes in 2 colours mindfully applied to ensure it can sit unintrusively on any kitchen counter.

Roasted for Filter  |  Honey, lemon zest, violets

Sweet, gentle and perfumed. Look for honey and violets, with complex fruit flavours like guava and lemon zest.

The latest harvest from Ethiopia is with us! We’re beginning the season with the release of an old staff favourite, this incredibly floral and potent coffee from Danche in Chelbesa. 

The Farmers

Around 600 smallholder coffee farmers in the Chelbesa kebele have contributed towards this lot. The cultivars are Wolisho, Dega & Kurume, which are tended to completely organically in a semi-forest system. Each farmer has between 0.5 and 2 hectares planted with coffee, amidst bananas and natural shade trees, with 1,500 to 2,400 coffee trees per hectare. Each tree only produces around 3kg of coffee fruit per season, which is delivered on foot or by mule to the Danche washing station.  

The Washing Station & Their Approach

Situated at 2,160 metres the Danche wet mill was established in 2019 and is managed by Girum Assefa. It is one of two sites that Snap Coffees are operating in the Chelbesa kebele, the other being Worka washing station. After depulping the received coffee cherries using an Agaarde disc pulper the coffee is fermented under cool water in ceramic tiled tanks for 72 hours, before washing and grading in long channels. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a reliable product for us to roast, as the seeds are small and compact yet very dense, allowing an efficient transfer of heat through each seed and the entire batch.  

The Exporter

Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. The lots of dried parchment are dry milled at Snap’s own processing and warehousing facility. This affords the group even more control and traceability over the final exportable product that we get to work with, leading to improved consistency and uniformity. 

We have visited Snap’s cupping lab and dry mill in Addis Ababa and connected with Negusse and his son Amanuel, who has taken on an operational role at Snap Coffee. Last year Amanuel came to visit us in our roastery and we were able to show him all of the processes we undertake to ensure we handle Snap’s, and other producers’, coffees with respect and care.

Origin: Chelbesa, Gedeo, SNNPR, Ethiopia

Producer: 600 smallholders in Chelbesa 

Processing: Organically grown, hand harvested, traditionally depulped and wet fermented 72hrs, fully washed & dried on raised beds. 

Cultivar: Wolisho, Dega & Kurume

Altitude: 1,925 to 2,210 metres

Harvest: January, 2025

Arrival: June, 2025

Roasted for Filter  |  Honey, lemon zest, violets

Sweet, gentle and perfumed. Look for honey and violets, with complex fruit flavours like guava and lemon zest.

The latest harvest from Ethiopia is with us! We’re beginning the season with the release of an old staff favourite, this incredibly floral and potent coffee from Danche in Chelbesa. 

The Farmers

Around 600 smallholder coffee farmers in the Chelbesa kebele have contributed towards this lot. The cultivars are Wolisho, Dega & Kurume, which are tended to completely organically in a semi-forest system. Each farmer has between 0.5 and 2 hectares planted with coffee, amidst bananas and natural shade trees, with 1,500 to 2,400 coffee trees per hectare. Each tree only produces around 3kg of coffee fruit per season, which is delivered on foot or by mule to the Danche washing station.  

The Washing Station & Their Approach

Situated at 2,160 metres the Danche wet mill was established in 2019 and is managed by Girum Assefa. It is one of two sites that Snap Coffees are operating in the Chelbesa kebele, the other being Worka washing station. After depulping the received coffee cherries using an Agaarde disc pulper the coffee is fermented under cool water in ceramic tiled tanks for 72 hours, before washing and grading in long channels. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a reliable product for us to roast, as the seeds are small and compact yet very dense, allowing an efficient transfer of heat through each seed and the entire batch.  

The Exporter

Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. The lots of dried parchment are dry milled at Snap’s own processing and warehousing facility. This affords the group even more control and traceability over the final exportable product that we get to work with, leading to improved consistency and uniformity. 

We have visited Snap’s cupping lab and dry mill in Addis Ababa and connected with Negusse and his son Amanuel, who has taken on an operational role at Snap Coffee. Last year Amanuel came to visit us in our roastery and we were able to show him all of the processes we undertake to ensure we handle Snap’s, and other producers’, coffees with respect and care.

Origin: Chelbesa, Gedeo, SNNPR, Ethiopia

Producer: 600 smallholders in Chelbesa 

Processing: Organically grown, hand harvested, traditionally depulped and wet fermented 72hrs, fully washed & dried on raised beds. 

Cultivar: Wolisho, Dega & Kurume

Altitude: 1,925 to 2,210 metres

Harvest: January, 2025

Arrival: June, 2025

Roasted for Filter  |  Honey, lemon zest, violets

A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

Sweet, gentle and perfumed. Look for honey and violets, with complex fruit flavours like guava and lemon zest.

The latest harvest from Ethiopia is with us! We’re beginning the season with the release of an old staff favourite, this incredibly floral and potent coffee from Danche in Chelbesa. 

The Farmers

Around 600 smallholder coffee farmers in the Chelbesa kebele have contributed towards this lot. The cultivars are Wolisho, Dega & Kurume, which are tended to completely organically in a semi-forest system. Each farmer has between 0.5 and 2 hectares planted with coffee, amidst bananas and natural shade trees, with 1,500 to 2,400 coffee trees per hectare. Each tree only produces around 3kg of coffee fruit per season, which is delivered on foot or by mule to the Danche washing station.  

The Washing Station & Their Approach

Situated at 2,160 metres the Danche wet mill was established in 2019 and is managed by Girum Assefa. It is one of two sites that Snap Coffees are operating in the Chelbesa kebele, the other being Worka washing station. After depulping the received coffee cherries using an Agaarde disc pulper the coffee is fermented under cool water in ceramic tiled tanks for 72 hours, before washing and grading in long channels. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a reliable product for us to roast, as the seeds are small and compact yet very dense, allowing an efficient transfer of heat through each seed and the entire batch.  

The Exporter

Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. The lots of dried parchment are dry milled at Snap’s own processing and warehousing facility. This affords the group even more control and traceability over the final exportable product that we get to work with, leading to improved consistency and uniformity. 

We have visited Snap’s cupping lab and dry mill in Addis Ababa and connected with Negusse and his son Amanuel, who has taken on an operational role at Snap Coffee. Last year Amanuel came to visit us in our roastery and we were able to show him all of the processes we undertake to ensure we handle Snap’s, and other producers’, coffees with respect and care.

Origin: Chelbesa, Gedeo, SNNPR, Ethiopia

Producer: 600 smallholders in Chelbesa 

Processing: Organically grown, hand harvested, traditionally depulped and wet fermented 72hrs, fully washed & dried on raised beds. 

Cultivar: Wolisho, Dega & Kurume

Altitude: 1,925 to 2,210 metres

Harvest: January, 2025

Arrival: June, 2025

300 x Decaffeinated Brew Bags 

Roasted for Espresso & Filter  |  Marzipan, Warm Berries, Caramel

A sweet, vibrant cup with a silky body carries flavours of caramelised sugars, marzipan and warm berries.

Roasted for Espresso & Filter  |  Marzipan, Warm Berries, Caramel

A sweet, vibrant cup with a silky body carries flavours of caramelised sugars, marzipan and warm berries.

Roasted for Espresso & Filter  |  Marzipan, Warm Berries, Caramel

A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

A sweet, vibrant cup with a silky body carries flavours of caramelised sugars, marzipan and warm berries.

A packet of 100 paper filters for use in MoccaMasters, Clever Drippers and most other auto-brewers.

Made in Netherlands.

Roasted for Espresso  | Marmalade, honey cake, dates

A7 information cards for use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

Roasted for Filter  |  Gooseberry, guava, lemonade

A lively cup with sherberty acidity. Tart gooseberry and floral guava notes lead to a refreshing lemonade finish.

Hailing from Kenya’s Kiambu County, we’re thrilled to reintroduce a coffee from Githembe washing station into the range. A zingy gooseberry acidity leans tropical, with some guava and fresh pineapple flavours in the mix. 

The Producers

Around 400 smallhold farmers are the ones growing the coffee that ultimately makes up the lots produced at the Githembe factory. Typically coffee is intercropped with macadamia and other food crops planted for sustenance as well as secondary cash crops. Handege is the locale within Kiambu county where the Githembe factory is located, and the growers here are blessed with very fertile, red soils at altitudes of between 1,600 and 1,800 metres, which makes for fantastic coffee growing conditions. The most common cultivars are SL28 and SL34, with recent additions of Batian and Ruiru 11 commonplace. Some farmers are splicing the older plants more recognised for cup quality onto hardier root stocks, for example grafting an SL28 scion onto a stumped Ruiru 11 plant. 

The Washing Station

The Githembe washing station, or factory, was built in 1969. Once coffee cherries are delivered there is an initial sorting phase overseen by the reception clerk. They use a traditional 3-disc Agaarde pulping machine, and the depulped mucilage-covered parchment coffee is graded before and after fermentation. They practice a dry fermentation stage of between 18 and 24 hours after which point the mucilage is scrubbed off in tiled washing channels, which aid in grading the coffee by density. The coffee is subsequently soaked to improve cleanliness and homogeneity.  

In an attempt to safeguard against theft, the processed parchment coffee is transported to another factory run by the same Farmers’ Co-operative Society as Githembe (Thiririka FCS) for drying, where they are able to consolidate their security resources.

The Farmers’ Co-operative Society

Thiririka FCS (named for a local river) runs the Githembe factory as well as Kiganjo and Ndundu. Kiganjo is the site where coffee processed at Githembe is dried. This is done on raised beds for between 9 and 14 days, with the coffee being covered over during the hottest parts of the day as well as overnight. With 2,400 members in the FCS around 1,500 are active. The members are all using certified seed stocks from Kenya’s CRI (Coffee Research Institute). Part of their operation involves providing their contributing smallhold farmer members with agronomical training and materials. Advice is dispensed such as how and when to clear weeds, prune the coffee trees, apply mulch and use fertilisers.

Origin: Handege, Kiambu County, Kenya

Producer: 400 smallholders & Thiririka FCS

Processing: Hand-picked & sorted, traditionally depulped & dry fermented for 18-24 hours, fully washed, soaked & dried on raised beds.

Cultivars: SL28, SL34 & Batian

Altitude: 1,600 to 1,800 metres

Harvest: December, 2024

Arrival: May, 2025

Roasted for Filter  |  Gooseberry, guava, lemonade

A lively cup with sherberty acidity. Tart gooseberry and floral guava notes lead to a refreshing lemonade finish.

Hailing from Kenya’s Kiambu County, we’re thrilled to reintroduce a coffee from Githembe washing station into the range. A zingy gooseberry acidity leans tropical, with some guava and fresh pineapple flavours in the mix. 

The Producers

Around 400 smallhold farmers are the ones growing the coffee that ultimately makes up the lots produced at the Githembe factory. Typically coffee is intercropped with macadamia and other food crops planted for sustenance as well as secondary cash crops. Handege is the locale within Kiambu county where the Githembe factory is located, and the growers here are blessed with very fertile, red soils at altitudes of between 1,600 and 1,800 metres, which makes for fantastic coffee growing conditions. The most common cultivars are SL28 and SL34, with recent additions of Batian and Ruiru 11 commonplace. Some farmers are splicing the older plants more recognised for cup quality onto hardier root stocks, for example grafting an SL28 scion onto a stumped Ruiru 11 plant. 

The Washing Station

The Githembe washing station, or factory, was built in 1969. Once coffee cherries are delivered there is an initial sorting phase overseen by the reception clerk. They use a traditional 3-disc Agaarde pulping machine, and the depulped mucilage-covered parchment coffee is graded before and after fermentation. They practice a dry fermentation stage of between 18 and 24 hours after which point the mucilage is scrubbed off in tiled washing channels, which aid in grading the coffee by density. The coffee is subsequently soaked to improve cleanliness and homogeneity.  

In an attempt to safeguard against theft, the processed parchment coffee is transported to another factory run by the same Farmers’ Co-operative Society as Githembe (Thiririka FCS) for drying, where they are able to consolidate their security resources.

The Farmers’ Co-operative Society

Thiririka FCS (named for a local river) runs the Githembe factory as well as Kiganjo and Ndundu. Kiganjo is the site where coffee processed at Githembe is dried. This is done on raised beds for between 9 and 14 days, with the coffee being covered over during the hottest parts of the day as well as overnight. With 2,400 members in the FCS around 1,500 are active. The members are all using certified seed stocks from Kenya’s CRI (Coffee Research Institute). Part of their operation involves providing their contributing smallhold farmer members with agronomical training and materials. Advice is dispensed such as how and when to clear weeds, prune the coffee trees, apply mulch and use fertilisers.

Origin: Handege, Kiambu County, Kenya

Producer: 400 smallholders & Thiririka FCS

Processing: Hand-picked & sorted, traditionally depulped & dry fermented for 18-24 hours, fully washed, soaked & dried on raised beds.

Cultivars: SL28, SL34 & Batian

Altitude: 1,600 to 1,800 metres

Harvest: December, 2024

Arrival: May, 2025

Roasted for Filter  |  Gooseberry, guava, lemonade

A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

A lively cup with sherberty acidity. Tart gooseberry and floral guava notes lead to a refreshing lemonade finish. 

Hailing from Kenya’s Kiambu County, we’re thrilled to reintroduce a coffee from Githembe washing station into the range. A zingy gooseberry acidity leans tropical, with some guava and fresh pineapple flavours in the mix. 

The Producers

Around 400 smallhold farmers are the ones growing the coffee that ultimately makes up the lots produced at the Githembe factory. Typically coffee is intercropped with macadamia and other food crops planted for sustenance as well as secondary cash crops. Handege is the locale within Kiambu county where the Githembe factory is located, and the growers here are blessed with very fertile, red soils at altitudes of between 1,600 and 1,800 metres, which makes for fantastic coffee growing conditions. The most common cultivars are SL28 and SL34, with recent additions of Batian and Ruiru 11 commonplace. Some farmers are splicing the older plants more recognised for cup quality onto hardier root stocks, for example grafting an SL28 scion onto a stumped Ruiru 11 plant. 

The Washing Station

The Githembe washing station, or factory, was built in 1969. Once coffee cherries are delivered there is an initial sorting phase overseen by the reception clerk. They use a traditional 3-disc Agaarde pulping machine, and the depulped mucilage-covered parchment coffee is graded before and after fermentation. They practice a dry fermentation stage of between 18 and 24 hours after which point the mucilage is scrubbed off in tiled washing channels, which aid in grading the coffee by density. The coffee is subsequently soaked to improve cleanliness and homogeneity.  

In an attempt to safeguard against theft, the processed parchment coffee is transported to another factory run by the same Farmers’ Co-operative Society as Githembe (Thiririka FCS) for drying, where they are able to consolidate their security resources.

The Farmers’ Co-operative Society

Thiririka FCS (named for a local river) runs the Githembe factory as well as Kiganjo and Ndundu. Kiganjo is the site where coffee processed at Githembe is dried. This is done on raised beds for between 9 and 14 days, with the coffee being covered over during the hottest parts of the day as well as overnight. With 2,400 members in the FCS around 1,500 are active. The members are all using certified seed stocks from Kenya’s CRI (Coffee Research Institute). Part of their operation involves providing their contributing smallhold farmer members with agronomical training and materials. Advice is dispensed such as how and when to clear weeds, prune the coffee trees, apply mulch and use fertilisers.

Origin: Handege, Kiambu County, Kenya

Producer: 400 smallholders & Thiririka FCS

Processing: Hand-picked & sorted, traditionally depulped & dry fermented for 18-24 hours, fully washed, soaked & dried on raised beds.

Cultivars: SL28, SL34 & Batian

Altitude: 1,600 to 1,800 metres

Harvest: December, 2024

Arrival: May, 2025

Grindz cleaning tablets for use on coffee grinders. 

A clean grinder makes delicious coffee.

A pack of 100 bleached white paper filters, to fit the 1-cup sized Hario V60 dripper. 

Roasted for Filter  |  Sour cherry, anise, shortbread

Tangy notes of sour cherry complement vanilla shortbread and gentle anise flavours. The body is light and juicy with a lovely freshness.

The Producer

Finca El Hospital was founded in 2007 by Javier Pencue Rojas, a first generation coffee farmer. The farm is near Sinai in Guadalupe town, in Colombia’s Huila region. Across 4 hectares they have planted various coffee cultivars, primarily Caturra and Pink Bourbon, totalling around 15,000 coffee trees situated at 1,780 metres above sea level. There are two permanent workers employed year round for various field work duties, with another six seasonal workers joining Javier on the farm during harvest. 

Their Approach

Coffee cherries are manually harvested once ripe and red, or a deep blushing pink in the case of the Bourbon Rosado cultivar. They are then floated in large tubs to skim off the less dense cherries. After this they are fed through a depulping machine to remove the coffee cherry skins, and spend 24 hours dry fermenting in a clean, tiled tank. After this initial fermentation stage the tank is covered with a tarp to ferment in an oxygen depleted environment for a further 40 hours, before it is washed and scrubbed, moved to another tank and washed again. The coffee is put to dry under parabolic shade coverings for up to 15 days, depending on the climate. 

The beautiful terrain, high altitude, choice cultivars, double fermentation and double washing of the coffee all combine to create a coffee with complex fruit notes, aromatic spices and herbs, and a layered sweetness. 

The Exporter

Javier is a member of Coocentral, a co-operative based in Huila. Growers associated with Coocentral tend to have just a few hectares, tending to their coffee on farms across various veredas or wards in Huila such as Gigante, Garzon, Guadalupe, Suaza, Tarqui, El Pital and Agrado. Around 2,000 or so of these smallhold farmers reliably deliver their dried parchment to the co-op to the various collection sites across the region. As well as receiving premium payments for quality lots the co-op are providing technical support and training and have invested millions of dollars into social impact initiatives relating to education, healthcare support, infrastructure development, insurance and pensions. 

Origin: Sinai, Guadalupe, Huila, Colombia

Farm: Finca El Hospital 

Processing: Hand-harvested & floated, depulped & double fermented. Fully washed & soaked, dried under parabolic shade. 

Cultivar: Pink Bourbon & Caturra

Altitude: 1,780 metres

Harvest: December, 2024

Arrival: May, 2025

Roasted for Filter  |  Sour cherry, anise, shortbread

Tangy notes of sour cherry complement vanilla shortbread and gentle anise flavours. The body is light and juicy with a lovely freshness.

The Producer

Finca El Hospital was founded in 2007 by Javier Pencue Rojas, a first generation coffee farmer. The farm is near Sinai in Guadalupe town, in Colombia’s Huila region. Across 4 hectares they have planted various coffee cultivars, primarily Caturra and Pink Bourbon, totalling around 15,000 coffee trees situated at 1,780 metres above sea level. There are two permanent workers employed year round for various field work duties, with another six seasonal workers joining Javier on the farm during harvest. 

Their Approach

Coffee cherries are manually harvested once ripe and red, or a deep blushing pink in the case of the Bourbon Rosado cultivar. They are then floated in large tubs to skim off the less dense cherries. After this they are fed through a depulping machine to remove the coffee cherry skins, and spend 24 hours dry fermenting in a clean, tiled tank. After this initial fermentation stage the tank is covered with a tarp to ferment in an oxygen depleted environment for a further 40 hours, before it is washed and scrubbed, moved to another tank and washed again. The coffee is put to dry under parabolic shade coverings for up to 15 days, depending on the climate. 

The beautiful terrain, high altitude, choice cultivars, double fermentation and double washing of the coffee all combine to create a coffee with complex fruit notes, aromatic spices and herbs, and a layered sweetness. 

The Exporter

Javier is a member of Coocentral, a co-operative based in Huila. Growers associated with Coocentral tend to have just a few hectares, tending to their coffee on farms across various veredas or wards in Huila such as Gigante, Garzon, Guadalupe, Suaza, Tarqui, El Pital and Agrado. Around 2,000 or so of these smallhold farmers reliably deliver their dried parchment to the co-op to the various collection sites across the region. As well as receiving premium payments for quality lots the co-op are providing technical support and training and have invested millions of dollars into social impact initiatives relating to education, healthcare support, infrastructure development, insurance and pensions. 

Origin: Sinai, Guadalupe, Huila, Colombia

Farm: Finca El Hospital 

Processing: Hand-harvested & floated, depulped & double fermented. Fully washed & soaked, dried under parabolic shade. 

Cultivar: Pink Bourbon & Caturra

Altitude: 1,780 metres

Harvest: December, 2024

Arrival: May, 2025

Roasted for Filter  |  Sour cherry, anise, shortbread

A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

Tangy notes of sour cherry complement vanilla shortbread and gentle anise flavours. The body is light and juicy with a lovely freshness.

The Producer

Finca El Hospital was founded in 2007 by Javier Pencue Rojas, a first generation coffee farmer. The farm is near Sinai in Guadalupe town, in Colombia’s Huila region. Across 4 hectares they have planted various coffee cultivars, primarily Caturra and Pink Bourbon, totalling around 15,000 coffee trees situated at 1,780 metres above sea level. There are two permanent workers employed year round for various field work duties, with another six seasonal workers joining Javier on the farm during harvest. 

Their Approach

Coffee cherries are manually harvested once ripe and red, or a deep blushing pink in the case of the Bourbon Rosado cultivar. They are then floated in large tubs to skim off the less dense cherries. After this they are fed through a depulping machine to remove the coffee cherry skins, and spend 24 hours dry fermenting in a clean, tiled tank. After this initial fermentation stage the tank is covered with a tarp to ferment in an oxygen depleted environment for a further 40 hours, before it is washed and scrubbed, moved to another tank and washed again. The coffee is put to dry under parabolic shade coverings for up to 15 days, depending on the climate. 

The beautiful terrain, high altitude, choice cultivars, double fermentation and double washing of the coffee all combine to create a coffee with complex fruit notes, aromatic spices and herbs, and a layered sweetness. 

The Exporter

Javier is a member of Coocentral, a co-operative based in Huila. Growers associated with Coocentral tend to have just a few hectares, tending to their coffee on farms across various veredas or wards in Huila such as Gigante, Garzon, Guadalupe, Suaza, Tarqui, El Pital and Agrado. Around 2,000 or so of these smallhold farmers reliably deliver their dried parchment to the co-op to the various collection sites across the region. As well as receiving premium payments for quality lots the co-op are providing technical support and training and have invested millions of dollars into social impact initiatives relating to education, healthcare support, infrastructure development, insurance and pensions. 

Origin: Sinai, Guadalupe, Huila, Colombia

Farm: Finca El Hospital 

Processing: Hand-harvested & floated, depulped & double fermented. Fully washed & soaked, dried under parabolic shade. 

Cultivar: Pink Bourbon & Caturra

Altitude: 1,780 metres

Harvest: December, 2024

Arrival: May, 2025

Roasted for Espresso & Filter  |  Candied Orange, Sultana, Almonds

A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.

Expect a creamy, balanced espresso with sweet fruit notes of currants & prunes. The finish is like dark chocolate & roasted almonds.

This year we have finally been able to select our own bespoke lot for decaffeination. Paying close attention to all the coffees we buy means we have always treated our decaf purchases with the same care and rigour as all lots we buy, but we have finally reached the volumes whereby we can purchase an entire lot to be decaffeinated in Colombia (the plant in Manizales processes 70 sacks to create 58 bags of decaffeinated green coffee).

The Producers

This lot from La Plata in Colombia’s Huila region has been created by combining high quality outturns from 7 farmers in and around the small parish of San Sebastian. Producers such as Gina Samara Jalvin, Gloria Isabel Garcia, Ivonne Andrea Oviedo and Laura Ramirez are amongst the larger contributors. The coffee varieties being tended to are typical for the region, comprising Caturra, Castillo & Variedad Colombia. These are planted amongst Cambulo and Guamo trees, which are nitrogen fixing, as well as Cedro and other native trees which provide shade and increase biodiversity on the farms. During harvest the cherries are selected by hand when ripe, traditionally depulped and fermented before being fully washed and dried either on covered patios or raised beds in polytunnels. Once cupped, assessed and collated the lots are sent for decaffeination.

The Decaffeination Process 

Having tasted various options in their regular and subsequent decaffeinated state we have been able to secure a coffee that has a sweet, clean cup profile and has best maintained its character and integrity after the decaffeination process. 

For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.  

The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.

The Exporter

Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.

As regards their PECA program, they have said the below:

“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees.”

Expect a creamy, balanced espresso with sweet fruit notes of currants & prunes. The finish is like dark chocolate & roasted almonds.

This year we have finally been able to select our own bespoke lot for decaffeination. Paying close attention to all the coffees we buy means we have always treated our decaf purchases with the same care and rigour as all lots we buy, but we have finally reached the volumes whereby we can purchase an entire lot to be decaffeinated in Colombia (the plant in Manizales processes 70 sacks to create 58 bags of decaffeinated green coffee).

The Producers

This lot from La Plata in Colombia’s Huila region has been created by combining high quality outturns from 7 farmers in and around the small parish of San Sebastian. Producers such as Gina Samara Jalvin, Gloria Isabel Garcia, Ivonne Andrea Oviedo and Laura Ramirez are amongst the larger contributors. The coffee varieties being tended to are typical for the region, comprising Caturra, Castillo & Variedad Colombia. These are planted amongst Cambulo and Guamo trees, which are nitrogen fixing, as well as Cedro and other native trees which provide shade and increase biodiversity on the farms. During harvest the cherries are selected by hand when ripe, traditionally depulped and fermented before being fully washed and dried either on covered patios or raised beds in polytunnels. Once cupped, assessed and collated the lots are sent for decaffeination.

The Decaffeination Process

Having tasted various options in their regular and subsequent decaffeinated state we have been able to secure a coffee that has a sweet, clean cup profile and has best maintained its character and integrity after the decaffeination process.

For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.  

The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.

The Exporter 

Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.

As regards their PECA program, they have said the below:

“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees.”