We strive to show distinctive, characteristic coffees that complete all corners of the flavour universe in coffee. Accordingly, we do not merely carry coffees from a variety of countries. All coffees have been traded in direct contact with the farmers, with full traceability, fresh harvests, some from single fields – and all of them with fantastic flavours in common.
Akmel Nuri bought his farm in 2002 after saving for it for years. He follows organic principles for growing the coffee with lots of wild forest surrounding the farm. Ethiopia is the birthplace of Arabica coffee, and the only place for coffee to grow wild. Therefore it’s wild and unknown heirloom varieties grown here.
Daterra Sweet Collection Espresso
Luis Pascoal’s continuing scientific research has established Daterra as one of Brazil most innovative and respected farms. Every bag of coffee can be tracked back to the specific lot. Daterra’s unique Penta® sorting and packaging system sorts out defects and under- or overripe coffee over several steps. Super clean, sweet and perfect for espresso.
Finca Vista Hermosa
Edwin Martinez’ farm is situated in the northern Guatemala at 1.600 – 1.900 masl. We’ve visited and bought from Edwin since 2007, when it was our first Direct Trade coffee. Every year we get to cup the many different microlots from within the farm and choose which ones we’d like to buy. The coffee is hand picked, depulped, fermented in small tanks, washed thoroughly and dried.
The Gathugu mill is located near the city of Karatina in one of the worlds best coffee areas. This year John Mwai Muthee has acquired the management of the mill and with him the quality has taken a quantum leap.
Jamie Casallas own the farm El Prado with 4 hectar coffee trees. He mainly grow the arabica variet Caturra, which is very sweet and balanced.
In the middle of Kenya, between Mount Kenya and Aberdare, lies one of our favourite coffee growing regions called Nyeri. Karogoto, Tegu and Ngunguru form the Tekangu society. Varieties grown are both SL23 and SL34.
The Kieni wet mill in Kenya is part of the Mugaga society and managed Charles Mwai Ihatu. We’ve visited and bought from them every year since 2010 and continue to be impressed with their very high quality. At the mill the coffee is depulped and fermented in two sets of tanks with an intermediate washing after approximately 10 hours. It is then washed with clean water before drying on raised beds.
The Kochere sub-region in Ethiopia stretches from Hagere Selam in the north to Chelelektu in south in the famous Yirgacheffe region. It’s highland at 1.800 – 2.000 masl where the heirloom Arabica varieties have developed and are growing wild. These are smallholders, families of farmers, who grow and harvest the coffee before delivering cherries to a washing station.
La Esmeralda Special
This is probably the wildest, most aromatic coffee in the world. At Hacienda La Esmeralda in Panama the Peterson’s grow the variety Geisha, which has an amazingly intense floral aroma. The coffee cherries are depulped and mechanically demucilaged. The best lots, named Special, are only sold on their own auction. We’ve paid $53,50/lbs on auction which is 31 times higher than market price. This lot was hand picked in March 2016. We’ve roasted it very light in small batches, bringing out the freshness and vivid aromas as much as possible.
Our two espresso blends are composed of coffees from the farmers above and always transparent in their composition. Like a chef loves to play with ingredients to create flavors, we blend for espresso to present two very different and unique experiences.
Here's our take on a completely wild, aromatic and acidic espresso. With this blend we let ourselves go a little crazy in order to create the best espresso ever. Roasted with a light espresso profile so that the flavors and acidic taste really comes into play.
Espresso 2 is composed of coffee from two producers that we buy directly from. They are both grown with incredible care, providing a tremendous purity and sweetness in the taste. We have roasted for a medium espresso profile, to create optimal balance between flavors, sweetness and acidity.