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.”

Roasted for Espresso & Filter  |  Baking Spice, Toffee, Jammy Fruits

Baking spice, toffee, jammy fruits

Comprised of seasonally refreshed lots from our most trusted and established producer relationships. This elevated blend offers a complex and nuanced cup, delivering a sweet, jammy cup with integrated fruit tones.

Developing this blend has been driven through the desire to support our core producer groups through paying premium prices for larger volumes and more lots of coffee. The flavours are very complementary, and we have been honing our roasting approach to ensure the resulting cups are harmonious and balanced. We really hope you enjoy this coffee and are grateful for your support.

Current Composition:

50% Washed Bourbon from Manuel Patillo in Cusco, Peru.

50% Washed Kurume, Dega & Wolisho from Snap’s Raro Boda wet mill in Uraga, Guji Zone, Ethiopia.

Component Information:

We're updating our Legacy blend with this fresh arrival from Snap's Raro Boda washing station, in Ethiopia's Guji zone. Snap Coffee are our primary supplier from Ethiopia, with whom we've worked for the last 8 years.

The Farmers 

Around 257 farmers deliver their coffee cherries to the Raro Boda washing station, located in Guji Zone’s Uraga woreda. Amidst natural forest and vegetation, they are working completely organically, tending to a range of cultivars, some of which are improved landrace selections such as Wolisho, Dega & Kurume. There are also pockets of JARC (Jimma Agricultural Research Center) identified and released varieties, dubbed 74110 and 74112 after having been initially catalogued in 1974, which are being promoted due to their resistance to coffee berry disease. Each farmer tends to around 2,000 coffee trees.

The Washing Station & Their Approach

Named after the kebele (small town), Raro Boda washing station has been recently refurbished and fitted out with a Penagos eco-pulper and white tiled fermentation tanks. These innovations and investments allow greater control over the processing of the fruit delivered by smallholders in the kebele. They process the coffee by depulping and fermenting under water for 48 hours before the parchment coffee is graded, initially in washing channels and then by hand during the time it spends drying in the sun on raised beds. To ensure uniform drying the layers are spread around 2cm deep and spend 10 days or so before they are consolidated, and samples are sent to the cupping lab. 

 Raro Boda wet mill’s QC manager, Medhin Tamiru, is an experienced cupper with over a decade of experience in the industry, and who is a judge for the Ethiopian Cup of Excellence competition. He will continue to oversee operations ensuring the coffee produced at Raro Boda is squeaky clean and of the highest quality. 

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. Lots from the most recent harvest have been dry milled at Snap’s own processing and warehousing facility. This has afforded the group even more control over the final exportable product that we get to work with, leading to improved consistency and uniformity. 

300 x Legacy Brew Bags 

Roasted for Espresso & Filter  |  Baking Spice, Toffee, Jammy Fruits

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.

Baking spice, toffee, jammy

Comprised of seasonally refreshed lots from our most trusted and established producer relationships. This elevated blend offers a complex and nuanced cup, delivering a sweet, jammy cup with integrated fruit tones.

Developing this blend has been driven through the desire to support our core producer groups through paying premium prices for larger volumes and more lots of coffee. The flavours are very complementary, and we have been honing our roasting approach to ensure the resulting cups are harmonious and balanced. We really hope you enjoy this coffee and are grateful for your support.

Current Composition:

50% Washed Typica & Bourbon from Colca in Cusco, Peru.

50% Washed Kurume, Dega & Wolisho from Snap’s Aricha wet mill in Yirgacheffe, Gedeo Zone, SNNPR, Ethiopia

Component Information:

Aricha, Ethiopia

Around 700 smallholder coffee farmers in the Aricha kebele have contributed towards this lot. The varieties being grown 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 washing station. Coffee is grown under shade amidst secondary crops like bananas, maize and other cereals, which not only provides food but improves the root structure on the farms which can protect against erosion. 

The cherry reception and processing is undertaken under the watchful eye and scrutiny of Henok Admassu, the mill manager. Henok and his children have been working at this mill with Snap Coffee in a vertically integrated fashion since late 2021.

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. 

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. Lots from the most recent harvest have been dry milled at Snap’s own processing and warehousing facility. This has afforded the group even more control over the final exportable product that we get to work with, leading to improved consistency and uniformity.

Roasted for Filter  |  Redcurrant, cacao nib, complex

Fresh, vibrant redcurrant notes lift a very moreish coffee, with accents of cacao nib lending complexity.

Our second Burundian coffee of the year comes from Rubanda in Mutambu, where over 1,200 smallholder farmers deliver ripe cherries to the Migoti washing station. Expect complex fruits, cacao depth, and a clean, structured finish from this meticulously processed Red Bourbon lot.

The Producers

Contributing smallholder farmers grow their cherries in the highlands in rural Bujumbura, close by to Migoti Hill. Established in 2016, the operation has steadily grown and now collaborates with over 1,300 growers. Through training and agricultural support, including the annual distribution of 30,000 coffee seedlings, Migoti helps farmers increase the yield and quality of their harvest. These farmers benefit not only from technical assistance but also from accessing a discerning market for their coffee willing to pay a premium price for their hard work.

The business was co-founded by engineers Dan Brose and Pontien Ntunzwenimana with a vision to revitalise Burundi’s coffee sector after years of conflict. Their efforts have not only improved farmer livelihoods but also contributed to long-term stability and growth in the region. From just 310 farmers in 2019, Migoti’s network has expanded rapidly to 1,326 current members, providing vital seasonal employment across their two wet mills.

The Washing Station

At the wet mill, cherries are sorted by hand to remove defects and underripe fruit before being depulped. The coffee is then dry fermented for 10 to 12 hours before the mucilage is removed physically by workers jumping in the tank (think grape crushing with your feet to make wine) before the coffee is fully washed and graded in long channels. It undergoes a short pre-drying phase under shade of 3 to 4 days, after which it is transferred to raised beds in the sun where it’s turned and sorted for up to 25 days. Once dried, the coffee is transported for milling, graded by size and density, and carefully hand-sorted again before export.

The station’s controlled processing and focus on traceability contribute to the clarity and quality of the final cup. Migoti’s consistent attention to detail across all stages of production reflects their broader goal of producing specialty coffee that enables them to receive better prices and in turn this supports the long-term prosperity of farming families.

The Community 

Migoti Coffee place a large focus on socio-economic community development. Since 2022 they have offered loans to the contributing farmers, strengthening financial resilience across the producing community. In the same year, they began growing essential oil crops like lemongrass and eucalyptus alongside coffee, providing farmers with additional revenue streams between harvests.

They have constructed a water reservoir near the washing station to reliably provide clean drinking water to over 4,800 people from five surrounding villages. 2024 also saw the group complete their rainforest alliance certification and they have expanded into sustainable initiatives like shade tree planting and creating natural composts.

Origin: Rubanda, Mutambu, Bujumbura, Burundi

Producer: 1,326 smallholders near Migoti Hill in Rubanda

Processing: Hand sorted, depulped, fermented 10-12 hours and fully washed. Shade dried 3-4 days, sun dried 20-25 days on raised beds.

Cultivars: Red Bourbon

Altitude: 2,042 metres

Harvest: June, 2024

Arrival: April, 2025

Roasted for Filter  |  Redcurrant, cacao nib, complex

Fresh, vibrant redcurrant notes lift a very moreish coffee, with accents of cacao nib lending complexity.

Our second Burundian coffee of the year comes from Rubanda in Mutambu, where over 1,200 smallholder farmers deliver ripe cherries to the Migoti washing station. Expect complex fruits, cacao depth, and a clean, structured finish from this meticulously processed Red Bourbon lot.

The Producers

Contributing smallholder farmers grow their cherries in the highlands in rural Bujumbura, close by to Migoti Hill. Established in 2016, the operation has steadily grown and now collaborates with over 1,300 growers. Through training and agricultural support, including the annual distribution of 30,000 coffee seedlings, Migoti helps farmers increase the yield and quality of their harvest. These farmers benefit not only from technical assistance but also from accessing a discerning market for their coffee willing to pay a premium price for their hard work.

The business was co-founded by engineers Dan Brose and Pontien Ntunzwenimana with a vision to revitalise Burundi’s coffee sector after years of conflict. Their efforts have not only improved farmer livelihoods but also contributed to long-term stability and growth in the region. From just 310 farmers in 2019, Migoti’s network has expanded rapidly to 1,326 current members, providing vital seasonal employment across their two wet mills.

The Washing Station

At the wet mill, cherries are sorted by hand to remove defects and underripe fruit before being depulped. The coffee is then dry fermented for 10 to 12 hours before the mucilage is removed physically by workers jumping in the tank (think grape crushing with your feet to make wine) before the coffee is fully washed and graded in long channels. It undergoes a short pre-drying phase under shade of 3 to 4 days, after which it is transferred to raised beds in the sun where it’s turned and sorted for up to 25 days. Once dried, the coffee is transported for milling, graded by size and density, and carefully hand-sorted again before export.

The station’s controlled processing and focus on traceability contribute to the clarity and quality of the final cup. Migoti’s consistent attention to detail across all stages of production reflects their broader goal of producing specialty coffee that enables them to receive better prices and in turn this supports the long-term prosperity of farming families.

The Community 

Migoti Coffee place a large focus on socio-economic community development. Since 2022 they have offered loans to the contributing farmers, strengthening financial resilience across the producing community. In the same year, they began growing essential oil crops like lemongrass and eucalyptus alongside coffee, providing farmers with additional revenue streams between harvests.

They have constructed a water reservoir near the washing station to reliably provide clean drinking water to over 4,800 people from five surrounding villages. 2024 also saw the group complete their rainforest alliance certification and they have expanded into sustainable initiatives like shade tree planting and creating natural composts.

Origin: Rubanda, Mutambu, Bujumbura, Burundi

Producer: 1,326 smallholders near Migoti Hill in Rubanda

Processing: Hand sorted, depulped, fermented 10-12 hours and fully washed. Shade dried 3-4 days, sun dried 20-25 days on raised beds.

Cultivars: Red Bourbon

Altitude: 2,042 metres

Harvest: June, 2024

Arrival: April, 2025

Roasted for Filter  |  Redcurrant, cacao nib, complex

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.

Our second Burundian coffee of the year comes from Rubanda in Mutambu, where over 1,200 smallholder farmers deliver ripe cherries to the Migoti washing station. Expect complex fruits, cacao depth, and a clean, structured finish from this meticulously processed Red Bourbon lot.

The Producers

Contributing smallholder farmers grow their cherries in the highlands in rural Bujumbura, close by to Migoti Hill. Established in 2016, the operation has steadily grown and now collaborates with over 1,300 growers. Through training and agricultural support, including the annual distribution of 30,000 coffee seedlings, Migoti helps farmers increase the yield and quality of their harvest. These farmers benefit not only from technical assistance but also from accessing a discerning market for their coffee willing to pay a premium price for their hard work.

The business was co-founded by engineers Dan Brose and Pontien Ntunzwenimana with a vision to revitalise Burundi’s coffee sector after years of conflict. Their efforts have not only improved farmer livelihoods but also contributed to long-term stability and growth in the region. From just 310 farmers in 2019, Migoti’s network has expanded rapidly to 1,326 current members, providing vital seasonal employment across their two wet mills.

The Washing Station

At the wet mill, cherries are sorted by hand to remove defects and underripe fruit before being depulped. The coffee is then dry fermented for 10 to 12 hours before the mucilage is removed physically by workers jumping in the tank (think grape crushing with your feet to make wine) before the coffee is fully washed and graded in long channels. It undergoes a short pre-drying phase under shade of 3 to 4 days, after which it is transferred to raised beds in the sun where it’s turned and sorted for up to 25 days. Once dried, the coffee is transported for milling, graded by size and density, and carefully hand-sorted again before export.

The station’s controlled processing and focus on traceability contribute to the clarity and quality of the final cup. Migoti’s consistent attention to detail across all stages of production reflects their broader goal of producing specialty coffee that enables them to receive better prices and in turn this supports the long-term prosperity of farming families.

The Community 

Migoti Coffee place a large focus on socio-economic community development. Since 2022 they have offered loans to the contributing farmers, strengthening financial resilience across the producing community. In the same year, they began growing essential oil crops like lemongrass and eucalyptus alongside coffee, providing farmers with additional revenue streams between harvests.

They have constructed a water reservoir near the washing station to reliably provide clean drinking water to over 4,800 people from five surrounding villages. 2024 also saw the group complete their rainforest alliance certification and they have expanded into sustainable initiatives like shade tree planting and creating natural composts.

Origin: Rubanda, Mutambu, Bujumbura, Burundi

Producer: 1,326 smallholders near Migoti Hill in Rubanda

Processing: Hand sorted, depulped, fermented 10-12 hours and fully washed. Shade dried 3-4 days, sun dried 20-25 days on raised beds.

Cultivars: Red Bourbon

Altitude: 2,042 metres

Harvest: June, 2024

Arrival: April, 2025

Roasted for Filter  |  Candied chestnuts, mangosteen, butterscotch

It’s a great joy to welcome back onto the coffee menu an exceptionally well processed lot of Bourbon from 2,000 metres in Peru’s Cusco region, produced by Miranda Huaman Gregoria. Expect a balanced cup with an array of fruity, herbal and sugary characteristics.

The Producer:

Miranda Huaman Gregoria has been working in coffee for 36 years. In the last 8 she has been in partnership with the Valle Inca Association, headed up by José Prundencio. She tends to Bourbon coffee trees on her 5-hectare farm, Mesapata, which are about a dozen years old. Being situated at 2,000 metres above sea level means that both Broca (coffee borer beetle) and Roya (coffee leaf rust) are not hugely problematic.  

Their Approach:

Miranda has planted Pacay trees on her farm, to provide shade for the coffee plants as well as to encourage biodiversity. As well as coffee she is producing small peppers known locally as Rocoto. The coffee plants are nourished with a homemade compost, composed primarily of spent coffee pulp and bird poo. In processing her harvested coffee cherries, she first floats in water to skim off the less dense fruit. They are then fed through a manual disc depulper to remove the seed from the fruit. The depulped parchment is sieved to remove any coffee cherry skins. Experimenting in their approach to fermentation, they place the mucilage laden parchment coffee into GrainPro sacks and then seal in a plastic barrel. A tube allows for degassing, as the microbiome breaking down the coffee's mucilage produces CO2 during this stage. After nearly 40 hours the fermented coffee is fully washed in clean water, which is then treated in wells. The parchment coffee is then placed onto raised beds in a parabolic dried to slowly dry down to a stable moisture content over around 18 days. In recent years Miranda has also been producing some honey processed lots. 

The Association

 In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provides agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.

Origin: Huaynapata, Yanatile, Calca, Cusco, Peru

Farm: Mesapata

Processing: Floated & manually depulped, sealed barrel ferment for 39 hours, fully washed, dried on raised beds.

Variety: Bourbon

Altitude: 2,000 metres

Harvest: August to September, 2024

Arrival: January, 2025

Roasted for Filter  |  Candied chestnuts, mangosteen, butterscotch

It’s a great joy to welcome back onto the coffee menu an exceptionally well processed lot of Bourbon from 2,000 metres in Peru’s Cusco region, produced by Miranda Huaman Gregoria. Expect a balanced cup with an array of fruity, herbal and sugary characteristics.

The Producer:

Miranda Huaman Gregoria has been working in coffee for 36 years. In the last 8 she has been in partnership with the Valle Inca Association, headed up by José Prundencio. She tends to Bourbon coffee trees on her 5-hectare farm, Mesapata, which are about a dozen years old. Being situated at 2,000 metres above sea level means that both Broca (coffee borer beetle) and Roya (coffee leaf rust) are not hugely problematic.  

Their Approach:

Miranda has planted Pacay trees on her farm, to provide shade for the coffee plants as well as to encourage biodiversity. As well as coffee she is producing small peppers known locally as Rocoto. The coffee plants are nourished with a homemade compost, composed primarily of spent coffee pulp and bird poo. In processing her harvested coffee cherries, she first floats in water to skim off the less dense fruit. They are then fed through a manual disc depulper to remove the seed from the fruit. The depulped parchment is sieved to remove any coffee cherry skins. Experimenting in their approach to fermentation, they place the mucilage laden parchment coffee into GrainPro sacks and then seal in a plastic barrel. A tube allows for degassing, as the microbiome breaking down the coffee's mucilage produces CO2 during this stage. After nearly 40 hours the fermented coffee is fully washed in clean water, which is then treated in wells. The parchment coffee is then placed onto raised beds in a parabolic dried to slowly dry down to a stable moisture content over around 18 days. In recent years Miranda has also been producing some honey processed lots. 

The Association

 In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provides agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.

Origin: Huaynapata, Yanatile, Calca, Cusco, Peru

Farm: Mesapata

Processing: Floated & manually depulped, sealed barrel ferment for 39 hours, fully washed, dried on raised beds.

Variety: Bourbon

Altitude: 2,000 metres

Harvest: August to September, 2024

Arrival: January, 2025

Roasted for Filter  |  Candied chestnuts, mangosteen, butterscotch

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.

It’s a great joy to welcome back onto the coffee menu an exceptionally well processed lot of Bourbon from 2,000 metres in Peru’s Cusco region, produced by Miranda Huaman Gregoria. Expect a balanced cup with an array of fruity, herbal and sugary characteristics.

The Producer:

Miranda Huaman Gregoria has been working in coffee for 36 years. In the last 8 she has been in partnership with the Valle Inca Association, headed up by José Prundencio. She tends to Bourbon coffee trees on her 5-hectare farm, Mesapata, which are about a dozen years old. Being situated at 2,000 metres above sea level means that both Broca (coffee borer beetle) and Roya (coffee leaf rust) are not hugely problematic.  

Their Approach:

Miranda has planted Pacay trees on her farm, to provide shade for the coffee plants as well as to encourage biodiversity. As well as coffee she is producing small peppers known locally as Rocoto. The coffee plants are nourished with a homemade compost, composed primarily of spent coffee pulp and bird poo. In processing her harvested coffee cherries, she first floats in water to skim off the less dense fruit. They are then fed through a manual disc depulper to remove the seed from the fruit. The depulped parchment is sieved to remove any coffee cherry skins. Experimenting in their approach to fermentation, they place the mucilage laden parchment coffee into GrainPro sacks and then seal in a plastic barrel. A tube allows for degassing, as the microbiome breaking down the coffee's mucilage produces CO2 during this stage. After nearly 40 hours the fermented coffee is fully washed in clean water, which is then treated in wells. The parchment coffee is then placed onto raised beds in a parabolic dried to slowly dry down to a stable moisture content over around 18 days. In recent years Miranda has also been producing some honey processed lots. 

The Association

 In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provides agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.

Origin: Huaynapata, Yanatile, Calca, Cusco, Peru

Farm: Mesapata

Processing: Floated & manually depulped, sealed barrel ferment for 39 hours, fully washed, dried on raised beds.

Variety: Bourbon

Altitude: 2,000 metres

Harvest: August to September, 2024

Arrival: January, 2025

Roasted for Espresso & Filter |  Raspberry, Chocolate, Nougat

Comprised of 50% decaffeinated coffee. Designed for productive afternoons and restful evenings. Look for flavours of roasted almonds, sweet raspberry & milk chocolate.

Comprised of 50% decaffeinated coffee we find ourselves drawn to this blend in the afternoons and evenings, when the prospect of a full jolt of caffeine becomes less appealing but there are still tasks to complete before the day is out. A chance to reset and remain on an even keel rather than overdo it and regret it later on.

Our single origin coffees vary throughout the year, depending on what is tasting best each month. We have, in recent years, found that with careful planning we are able to curate a line of Colombian coffee that tastes fresh and expressive throughout the calendar year, thanks to this producing country having multiple harvesting and shipping periods. Given our soft spot for espresso roasts of coffees from Huila region we recently launched our El Nevado Espresso, a perennially available single origin Colombian coffee. We’re also selecting lots from Huila to send for decaffeination, this year featuring a lot from La Plata, and so weaving these two product lines together makes for a harmonious tasting half-caff coffee. 

The Producers

We are currently featuring coffee from 8 farmers who contribute to the La Magdalena  community. A select few of the farmers who have contributed significant chunks of coffee to this lot include Nicomedes Benavides, Nito Arbey Molina Navia and Edgar Yony Melo Gomez, the latter two having cup of excellence awards amongst their accolades. The members grow their coffee in the municipality of San Agustín in Huila, which is one of our all-time favourite regions of Colombia, in the veredas (wards) of La Argentina, La Llanada, La Muralla and Naranjos. Dotted on their various coffee farms are shade trees including Cachingo, Guamo (Ice-cream Bean), Carbonero and various citrus and avocado trees. The farms range from just 1 up to 5 hectares in size, and are planted out with a combination of Caturra, Castillo and Variedad Colombia, spanning from around 1,700 all the way up to 2,100 metres above sea level. 

Fertile soils with volcanic ash deposits coupled with the high altitudes, quality varieties and agronomical training and support from Caravela all lead to a group of coffee growers who are reliably producing clean, sweet lots that we feel make for very juicy, complex espresso. Each farmer may practice variations on fermentation, size of batches and for different periods, so we can’t be hugely specific with any fermentation details here. Some of them then use raised beds in a polytunnel to dry their coffee, whilst others use their rooftop patios which can be shaded from the sun or sheltered from the rain by sliding a corrugated iron cover over the drying coffee.

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.”

Roasted for Espresso & Filter  |  Raspberry, Chocolate, Nougat

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

We are currently featuring coffee from 8 farmers who contribute to the La Magdalena  community. A select few of the farmers who have contributed significant chunks of coffee to this lot include Nicomedes Benavides, Nito Arbey Molina Navia and Edgar Yony Melo Gomez, the latter two having cup of excellence awards amongst their accolades. The members grow their coffee in the municipality of San Agustín in Huila, which is one of our all-time favourite regions of Colombia, in the veredas (wards) of La Argentina, La Llanada, La Muralla and Naranjos. Dotted on their various coffee farms are shade trees including Cachingo, Guamo (Ice-cream Bean), Carbonero and various citrus and avocado trees. The farms range from just 1 up to 5 hectares in size, and are planted out with a combination of Caturra, Castillo and Variedad Colombia, spanning from around 1,700 all the way up to 2,100 metres above sea level. 

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.”

A bespoke collaboration with Japanese tableware brand, Kinto, these cups are made from tempered glass. 

We source. We roast. We brew. We talk frequently about the three elements that make Workshop Coffee what it is. Each facet is crucial to continually showcasing the best coffee possible. So much so that, earlier this year, we extended a challenge to the entire Workshop team: create something that brought these three things together in a clear, simple and beautiful way.

The result is our SOURCE ROAST BREW icon, which adorns these cups.

A collaboration with Japanese tableware brand Kinto, these heat-resistant cups are made from a semi-translucent glass that makes for a distinct and desirable finish. 

Pick from one of two colours: our signature grey or plum. 

• 340ml
• Dishwasher and microwave safe
• Made in Japan
• Each sold separately

A bespoke collaboration with Japanese tableware brand, Kinto, these cups are made from tempered glass. 

We source. We roast. We brew. We talk frequently about the three elements that make Workshop Coffee what it is. Each facet is crucial to continually showcasing the best coffee possible. So much so that, earlier this year, we extended a challenge to the entire Workshop team: create something that brought these three things together in a clear, simple and beautiful way.

The result is our SOURCE ROAST BREW icon, which adorns these cups.

A collaboration with Japanese tableware brand Kinto, these heat-resistant cups are made from a semi-translucent glass that makes for a distinct and desirable finish. 

Pick from one of two colours: our signature grey or plum. 

• 340ml
• Dishwasher and microwave safe
• Made in Japan
• Each sold separately