Costa Rica
Brumas del Zurquí
3 roasts · from 5 090 Ft
The coffee's story
Our green coffees
Every coffee is one specific sack
We do not sell blends. Every one of our specialty coffees comes from one and one harvest, and we roast each of them three ways. When it runs out, it comes off the site.
Guatemala
Waykan
3 roasts · from 4 690 Ft
The coffee's story
Ethiopia
Yirgacheffe SP 010
3 roasts · from 4 690 Ft
The coffee's story
Colombia
Gran Galope
3 roasts · from 4 490 Ft
The coffee's story
Colombia · decaf
ASOMUJER – Origin Select
3 roasts · from 4 690 Ft
The coffee's story
A green coffee only appears here once we make all three roasts of it. We currently roast the Rwandan Virunga 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
This coffee is a microlot from the Heredia part of the Central Valley, from a family mill where neighbouring farms bring their cherry. Juan Ramón Alvarado Rodríguez and his family are fourth-generation…
The coffee's storyGuatemala
Waykan
Waykan is not one farm's coffee 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 coffee's storyEthiopia
Yirgacheffe SP 010
The cherry for this coffee reaches the Idido washing station from around 1,200 growers in the villages around Yirgacheffe — Idido, Aricha, Worka, Chelbesa, Halabariti — through the November-to-January season. This lot…
The coffee's storyColombia
Gran Galope
This coffee comes from Huila, 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…
The coffee's storyASOMUJER – Origin Select
This coffee is grown by ASOMUJER, 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…
The coffee's storyWhy 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.
For filter.
For filter.
MediumBalance, caramel.
For anything.
For anything.
DarkBody and chocolate.
For espresso, with milk.
For espresso, with milk.