Guji Kercha - Ethiopia

Origin - Banko Michicha, Kercha District, Guji zone, Ethiopia, Single Origin

Process - Natural Wine Process, 1900 - 2050 MASL

Tasting Notes - Raspberry, Wine, Marzipan, Chocolate

This Grade 1 microlot comes from the Guji Kercha station in Banko Michicha, Ethiopia. The station works with around 150 local smallholder farmers growing the Kurume, Wolisho and Dega coffee varieties at altitudes of 1,900 to 2,030 metres.

Only the ripest coffee cherries are selected before being placed in sealed stainless-steel tanks for an extended fermentation lasting around four to five days. This controlled, low-oxygen process is inspired by winemaking and helps develop the coffee’s flavour while reducing the risk of unwanted fermented notes.

The cherries are then slowly dried on raised African beds for 15 to 18 days before being rested, sorted and prepared for export.

Roasted in store by us!

Dulima (Snow Queen) - Colombia

Origin - South Huila, Colombia, Single Origin

Process - Washed, 1500 - 2000 MASL

Tasting Notes - Red Berries, Citrus, Caramel, Chocolate

Dulima is a regional coffee from Huila, one of Colombia’s most celebrated coffee-growing areas. Surrounded by mountains and volcanoes, the region’s high altitudes and fertile soils help produce coffees with a distinctive balance of sweetness and bright acidity.

Created in 2009, Dulima brings together carefully selected lots from small farms across central and southern Huila. Each lot is tasted and assessed at origin to ensure consistent quality and flavour.

The name Dulima comes from the Indigenous Pijao people, who used it for the Tolima volcano. It means “Snow Queen.”

Coffee farmers in Huila are known for their careful approach to growing and processing, with many embracing new methods to improve quality.

Roasted in store by us!

Bukonzo Dream - Uganda

Origin - Rwenzori mountains, Uganda, Single Origin

Process - Washed, 2000 MASL

Tasting Notes - Tropical Candy, Light Berries, Citrus, Caramel

This organic coffee comes from the Kasese region of southwest Uganda, near the Rwenzori Mountains. The area’s high altitude, fertile soil and plentiful rainfall create excellent conditions for growing speciality Arabica coffee.

Bukonzo Organic Farmers Co-operative Union was founded in 2009 to help local farmers improve coffee quality and earn better prices. The co-operative now operates a network of small washing stations and supports more sustainable farming through organic fertilisers and mixed planting with crops such as bananas, beans, fruit trees and vanilla.

Only ripe red cherries are selected for processing. They are sorted by density, pulped and fermented for around 24 hours before being washed and carefully dried on raised beds and in the shade.

The result is a clean, carefully processed coffee that supports farming families and helps the region realise its potential as a respected speciality coffee origin.

Roasted in store by us!

El Búho (The Owl) - Sugarcane Decaf - Colombia

Origin - Huila and Tolima, Colombia, Single Origin

Process - Washed, Sugarcane Decaf - 1800 MASL

Tasting Notes - Toasted Nuts, Golden Syrup, Lemonade

El Búho, meaning “The Owl,” is a washed decaf coffee sourced from farmers in Colombia’s Huila and Tolima regions.

Colombian coffee folklore tells the story of Father Francisco Romero, a priest who lived in the early 1800s. It is said that he asked parishioners to plant coffee trees as penance after confession. The idea was later encouraged by other priests, helping coffee cultivation spread across the country.

El Búho is decaffeinated using the sugarcane process, also known as the Ethyl Acetate method. This gentle process uses spring water and a naturally derived compound made from sugarcane to remove the caffeine while preserving the coffee’s flavour and aroma.

The beans are steamed to open their pores, carefully rinsed to remove the caffeine, and then dried ready for export.

The result is a smooth and flavourful decaf that retains the natural character of the original coffee.

Roasted in store by us!

Huehuetenango, Guatemala

Origin - Tajumuco, Guatemala, Single Origin

Process - Washed, 1800 - 1900 MASL

Taste Profile - Butterscotch, Peach Compote, White Chocolate, Pear

This coffee comes from the Hunchouen collective, a network of small producers in the Tajumuco region of Huehuetenango, Guatemala. Farms sit between 1,800–1,900 masl and are shaded by a diverse canopy of endemic forest trees, banana plants, and leguminous shade species. The coffee is grown from traditional varieties including Bourbon, Caturra, and Pache — reflecting the long-established plantings typical of western Guatemala.

At this high altitude, cooler temperatures slow cherry development, allowing for balanced maturation and greater clarity in the cup. These lots are produced by smallholder farmers and represent an aggregated selection from across the collective, bringing together the work of hundreds of producers farming within the same growing conditions.

Roasted in store by us!

Rancho Morelia, Mexico

Origin - Sierra Madre, Mexico, Single origin

Process - Extended Fermentation, 1700 MASL

Taste Profile - Chocolate, Vanilla, Cinnamon

This coffee offers a rich and indulgent cup, with a smooth chocolatey body complemented by notes of vanilla, ripe plum, and a gentle hint of cinnamon. An extended washed fermentation enhances the coffee’s clarity, allowing vibrant fruit sweetness and layered complexity to shine through.

Grown in Chiapas and crafted from Bourbon, Typica, and Catimor varietals, this coffee showcases the character the region is known for. The result is a beautifully balanced cup with a clean finish — a wonderful expression of one of Mexico’s most respected coffee-growing areas.

Roasted in store by us!