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.

  • 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.

  • El Desarollo

    The association El Desarollo consist of 183 farmers, who each have their own wetmill and between one and seven hectars of land. They primarily grow Caturra, Colombia and Typica varieties at an elevation of 1.400 to 1.850 masl.

  • El Diamante

    Patricia Perez owns and manages El Diamante in the northern hills of Huehuetenange. Patricia runs her mill with impressive precision and care. We've bought from her and visited her since 2012. The fields are kept very natural with very little pruning of the trees. We've accentuated the top aromas with a very light roast and fast finish.

  • 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.

  • Gichathaini

    The Gichathaini wet mill is managed by Veronica W. Muibiri. We've visited the mill several times since 2005 and last bought from them in 2011. This lot was harvested in January 2013 and is from the Arabica varieties SL28 and SL34. The coffee is depulped, fermented, washed and dried on raised beds.

  • Kieni

    The Kieni wet mill is part of the Mugaga society and managed by Peter Macharia. We've bought from Kieni for the past three years and continue to be impressed with their very high quality. At the mill the coffee is depulped, fermented and then washed with clean water before drying on raised beds.

  • La Esmeralda Special

    The real auction lots are probably the wildest, most aromatic coffee in the world. At Hacienda La Esmeralda 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, where we bought one lot for $43.50/lbs FOB which is 20 times the market price.

  • Yukro

    The cooperative Yukro is located in Gera area in western Ethiopia near Jimma. Here grows various indigenous coffee varieties in the wild with a rich biodiversity. The approx. 250 members pick their own coffee trees, after which the pulp and mucilage is removed mechanically before the coffee is washed and sun-dried.

Espresso blends

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.

  • Espresso 1

    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

    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.