Beans & Roasters

Fontana — Shokunin

€13.00 / 250g bag

Roaster

Shokunin

Origin

Socorro, São Paulo, Brazil · Fazenda Fronteiras

Process

Natural

Variety

Yellow Catuaí, Mundo Novo, Obata, Yellow Bourbon

Tasting notes

Comforting chocolate and marshmallow, layered with gentle apricot sweetness

Brew

Omni

Ellen Fontana placed 2nd in the 2024 regional championships. Fazenda Fronteiras is her agroforestry-driven farm in Socorro, São Paulo — her first export to Europe.

Inacio Soares — Manhattan

€13.00 / 250g bag

Roaster

Manhattan

Origin

Mata de Minas, Brazil · Fazenda JS

Process

Anaerobic Honey

Variety

Red & Yellow Catuaí

Altitude

880m

Tasting notes

White-flower aromatics, smooth praline sweetness, and soft milk-chocolate depth

Inacio Soares' Fazenda JS in Mata de Minas — Manhattan partners with him directly. Smooth and creamy with a praline-and-chocolate finish.

Kebena Decaf — Schot

€17.00 / 250g bag

Roaster

Schot

Origin

Galle Kamese, Limu Kossa, Jimma, Ethiopia

Process

Natural · EA Decaf

Variety

JARC 74112, 74110

Altitude

1865–2090m

Tasting notes

Marzipan sweetness layered with smooth chocolate notes, brightened by a juicy nectarine finish

Brew

Omni

Haider Aba Mecha's 532-hectare farm in Jimma, planted with JARC varieties aged 4–14 years. Organic, Rainforest Alliance and C.A.F.E. Practices certified. Natural process then EA-decaffeinated.

New Jozi Suni — Schot

€15.00 / 250g bag

Roaster

Schot

Origin

Brazil

Process

Anaerobic Natural, Washed

Variety

Blend

Tasting notes

Deep dark chocolate richness, layered with date sweetness and a bright blood orange finish

Brew

Espresso

Our house blend — Brazilian beans roasted by Schot for everyday drinking. Smooth, sweet and balanced. The one to start with.

Passeio — Shokunin

€13 / 250g bag

Roaster

Shokunin

Origin

Sul-de-Minas, Brazil · Fazenda Passeio

Process

Pulped Natural

Variety

Yellow Catuaí, Mundo Novo, Acaiá

Tasting notes

Bold aromas like nuts with the sweetness like lychee and overall body of dark chocolate

Brew

Omni

Adolfo Henrique Vieira Ferreira runs the family's 130-hectare farm in southern Minas Gerais — a recognised pioneer of Brazilian specialty. Cherries hand-picked from slopes too steep to machine.

Carnaval — Schot

€18.00 / 250g bag

Roaster

Schot

Origin

Sector El Campo, Cajamarca, Peru

Process

Washed (>48h ferment)

Variety

Typica, Caturra & Bourbon

Altitude

1900m

Tasting notes

Bright and sweet with notes of almond, red apple and caramel

Brew

Omni

A blend from four smallholder farmers in Cajamarca — Don Vega, Celso Carrasco, Delma and one more — named after the Carnaval Cajamarquino festival. Fermented for over 48 hours, much longer than typical Peruvian washes.

Espana — Shokunin

€20 / 250g bag

Roaster

Shokunin

Origin

Canton Quezalapa, Apaneca, El Salvador

Process

Anaerobic Natural

Variety

Castillo & Bourbon

Altitude

1400–1500m

Tasting notes

Sweet orange and blueberry compote, finishing with a soft, buttery butterscotch richness

Brew

Omni

Sometimes Shokunin just buys amazing coffees that cross their paths — this is one of them. From Canton Quezalapa, Apaneca, at 1,400–1,500m.

Intego — Ripsnorter

€17.00 / 250g bag

Roaster

Ripsnorter

Origin

Rwanda

Process

Anaerobic Natural

Variety

Red Bourbon

Tasting notes

Mixed berries, spiced rum and dark chocolate

Brew

Omni

Mae Chedi — Shokunin

€20 / 250g bag

Roaster

Shokunin

Origin

Mae Chedi, Chiang Rai, Thailand

Process

Anaerobic Natural

Variety

Chiang Mai (local Catimor × SL28)

Altitude

1100m

Tasting notes

Juicy pineapple with soft marshmallow sweetness and a subtle green fig leaf aroma

Brew

Omni

A co-op of nineteen young farmers led by Watchara Yawirach in a region where tea was once king. Sourced via Fuadi at Beanspire.

Shoondhisa — Manhattan

€16.5 / 250g bag

Roaster

Manhattan

Origin

Guji, Ethiopia · Sookoo Station

Process

Natural

Variety

Gibirinna 74110 · Serto 74112

Altitude

2173m

Tasting notes

Berry-compote richness, soft white-sugar sweetness, and a clear strawberry-juice character

Naturally processed Guji lot from Ture Waji at the Sookoo Coffee station. Round mouthfeel — drinks great as filter or espresso.

Wachu Lion — Grounded

€16 / 250g bag

Roaster

Grounded

Origin

Bona Zuria, Sidama, Ethiopia · Bombe Abore

Process

Natural

Variety

74110 & 74112

Altitude

1920–2020m

Tasting notes

Lemon zest and juicy peach with soft, clean floral aromatics

Brew

Omni

The Bombe Abore station in Sidama, managed by Asefa Dukamo Korma, takes cherries from around 1,022 smallholder farmers. Named after a 1997 bridge dedicated to a local chief.

Alo-Meme — Mellow

€17.00 / 200g bag

Roaster

Mellow

Origin

Meme Village, Sidamo, Ethiopia

Process

Washed

Variety

Heirloom

Tasting notes

Crisp red apple and toasted almond, carried by a delicate black tea structure and a clean, elegant finish

Brew

Espresso

Washed Heirloom from Meme Village in southern Sidama. Calm and clean — a quiet Ethiopian espresso, not the floral kind.

El Renacer — Shokunin

€19.00 / 250g bag

Roaster

Shokunin

Origin

Colombia

Process

Thermal Shock Washed

Variety

Red Bourbon

Tasting notes

Lychee aroma with raspberry sweetness, followed alongside a milk chocolate body

Brew

Omni

Shokunin's first thermal-shock coffee — a temperature-based process that builds depth and intensity. Red Bourbon from Colombia.

Kangocho — Mellow

€16 / 200g bag

Roaster

Mellow

Origin

Nyeri, Kenya · Kangocho Factory

Process

Washed

Variety

SL28, SL34, Ruiru 11, Batian [AA]

Altitude

1600–1800m

Tasting notes

Delicate white floral aromatics over lime and raspberry, with a savoury-sweet cherry tomato note and a long, Earl Grey-like tea finish

Brew

Filter

AA-grade Nyeri washed lot from Kangocho Factory. Density-sorted, 18–24h dry ferment in painted concrete tanks, then 12–20 days on raised beds with midday plastic covering. Classic Nyeri profile.

Keramo Natural — Shokunin

€18 / 250g bag

Roaster

Shokunin

Origin

Bensa, Sidama, Ethiopia · Keramo Adara

Process

Natural

Variety

74/158, 74/100 & Setami

Altitude

2400m

Tasting notes

Passionfruit aroma, sweetness of strawberry, earl grey tea and rum body

Brew

Omni

The natural counterpart to Keramo Washed. Around 1,500 smallholder farmers from the Bombe mountains deliver cherries to the Keramo Adara station, sourced through Coffee Quest.

Kirura AB — Ripsnorter

€22.00 / 250g bag

Roaster

Ripsnorter

Origin

Kenya

Process

Washed

Variety

SL28, SL34

Brew

Filter

Little Pearls — Mellow

€17.5 / 200g bag

Roaster

Mellow

Origin

Colombia

Process

Washed

Variety

Pink Bourbon

Tasting notes

Rose and red-fruit aromatics leading into juicy raspberry and bergamot, with a silky, raspberry-lingering finish

Brew

Filter

n Colombia's humid, tropical climate, producing a true natural coffee is notoriously difficult. So to coax out those vivid, fruit-forward flavours, our producers turn to patience and craft instead — using extended, carefully controlled fermentations before washing. By adjusting things like temperature, batch size and fermentation time, they let the coffee develop far longer than ordinary lots: often 24 to 48 hours of fermentation, sometimes up to 72, followed by a week or two of slow drying.

San Francisco — Mellow

€17.00 / 250g bag

Roaster

Mellow

Origin

Cajamarca, Peru · Finca San Francisco

Process

Washed

Variety

Sidra

Altitude

1700–1850m

Tasting notes

Stone fruit and green tea aromatics over juicy plum, finishing with lingering green tea and a smooth, silky mouthfeel

Brew

Omni

Consuelo Rubio and her daughters Blanca Flor and Roxana run Finca San Francisco in Cajamarca. 48-hour cold-water-sealed anaerobic wash, 20–40 days of shaded drying, then 3–5 weeks of reposo.

Santa Teresa — Manhattan

€16.50 / 250g bag

Roaster

Manhattan

Origin

Panama

Process

Washed

Variety

Caturra & Catuai

Tasting notes

Crisp green apple and raspberry, lifted by floral hibiscus, with a silky mouthfeel

La Dalia — Schot

€15.5 / 250g bag

Roaster

Schot

Origin

El Salvador

Process

Natural Anaerobic

Variety

Pacamara

Tasting notes

Black Forest dessert, balanced by crisp green-apple acidity and a gentle hibiscus herbal note

Brew

Omni

Doi Pangkhon — Schot

€24.00 / 250g bag

Roaster

Schot

Origin

Doi Pangkhon, Chiang Rai, Thailand

Process

Lactic Natural

Variety

Catuai, Typica & Chiang Mai

Altitude

1250–1500m

Tasting notes

Funky coffee for the brave ones — summery fruitiness mixed with winter spices. Notes of purple grape, cocoa nibs and black tea

Brew

Omni

Doi Pangkhon (Timberland Peak) is a co-op of around 300 Akha Hilltribe farmers in Chiang Rai growing coffee for nearly 40 years. Schot has worked with them since 2016 via Beanspire.

Finca La Milán — Mellow

€17.5 / 200g bag

Roaster

Mellow

Origin

Quindío, Colombia · Finca la Milán

Process

Culturing

Variety

Caturra

Altitude

1400m

Tasting notes

Sweet coconut candy and butterscotch, finishing with a soft, biscuit-like sweetness

Brew

Espresso

Julio Cesar Madrid's Caturra goes through a 72-hour bioreactor ferment with custom yeast, pre-fermented pineapple and coconut oil. Buttery and tropical, built for espresso.

TianHao Estate — Mellow

€17 / 200g bag

Roaster

Mellow

Origin

Pu'er City, Yunnan, China · TianHao Estate

Process

Red Natural (Winey Natural)

Variety

Catimor

Altitude

1750m

Tasting notes

Deep brown sugar and dried fruit, with a warming whiskey-like complexity

Brew

Filter

Yunnan's Winey Natural method — only fully ripe red cherries, low-temperature sealed-tank fermentation that drops sugars from 16–17 Brix to ~8, then dried whole under the sun. AI-sorted finish.

Lord Voldemort — Grounded

€30.5 / 200g bag

Roaster

Grounded

Origin

Huila, Pitalito, Colombia

Process

Anaerobic Thermal Shock

Variety

Sidra

Altitude

1650–1900m

Tasting notes

An exceptionally vibrant tropical profile, bursting with notes of bubblegum, banana and cherry

Brew

Filter

From Finca Lord Voldemort in Huila, run by Deiro García Botina and the Huila Coffee Farmers Group. Sidra cherries oxidated, anaerobically fermented with yeast, then thermal-shocked to lock in tropical fruit.

Peaches and Cream — Grounded

€23 / 250g bag

Roaster

Grounded

Origin

Finca Rio Negro, Colombia

Process

Thermal Shock Anaerobic

Variety

Caturra & Bourbon

Tasting notes

Creamy peach yoghurt and ripe strawberry, round and dessert-like with a smooth body

Brew

Filter

Jhon Rodriquez at Finca Rio Negro trained with Mexican fermentation specialists before developing his own thermal-shock and yeast-inoculated processes. Drinks like dessert.

Sweet Valley — Manhattan

€22.00 / 250g bag

Roaster

Manhattan

Origin

Valle del Cauca, Colombia · Finca Potosí

Process

Natural

Variety

Colombia

Altitude

1800m

Tasting notes

Playful sweetness like candy apple, layered with ripe plum and a subtle floral-hibiscus lift

Originally discontinued and brought back with Cafe Granja La Esperanza. Cherries fermented 15 hours, then dehumidified for 72 hours. The classic juicy Sweet Valley profile.

El Diviso — Mellow

€16 / 100g bag

Roaster

Mellow

Origin

Huila, Colombia · Finca El Diviso

Process

Natural

Variety

Sidra

Altitude

1750m

Tasting notes

Juicy peach candy up front, lifted by bright blood orange and a crisp pomelo finish

Brew

Filter

Nestor Lasso's Sidra: 36h cherry oxidation, then 24h temperature-controlled anaerobic ferment, then staged dehumidified drying with a dark warehouse rest. Citrus-forward and clean.

Blackberry Punch — Grounded

€23.0 / 250g bag

Roaster

Grounded

Origin

Huila, Colombia

Process

Thermal Shock Co-ferment

Variety

Ombligon

Tasting notes

Juicy pomelo and ripe berries, finishing with a bright burst of passionfruit

La Macarena Decaf — Schot

€20.5 / 125g bag

Roaster

Schot

Origin

Huila, Colombia

Process

Anaerobic Yeast

Variety

Red Bourbon

Altitude

1900

Tasting notes

Intensely fragrant and very sweet, with notes of cactus fruit and lychee, a floral lilac lift and a sparkling mouthfeel

From Granja Paraíso 92 in Piendamó, Cauca — the family project of Wilton Benítez, a Q-grader with over 26 years of coffee experience and a reputation for some of Colombia's most inventive processing. Using his own custom-built fermentation tanks and a microbiology lab, Wilton puts these cherries through a meticulous double fermentation with added yeast before a gentle, sugarcane-based decaffeination.

El Diviso — Mellow

€17.5 / 100g bag

Roaster

Mellow

Origin

Huila, Colombia

Process

Advanced Natural

Variety

Bourbon Aji

Altitude

1750

Tasting notes

Strawberry, bubble gum, cherry candy

Ruera Estate — Mellow

€18.5 / 200g bag

Roaster

Mellow

Origin

Kiambu, Kenya

Process

Natural

Variety

SL28, Batian, Ruirui 11, K7

Altitude

1600

Tasting notes

Red Fruits, Berries, Cacao

This lot is processed as a Natural. Cherries are hand‑harvested at full ripeness, then carefully sorted to remove any damaged or defective cherries. A floatation process further separates overripe, underripe, or diseased cherries from the dense, ripe fruit. The selected cherries are then spread in a thin layer on outdoor drying beds. To achieve a controlled fermentation, the cherries are wrapped airtight in tarps on the drying beds for three days of semi‑anaerobic fermentation. After this step, they are sun‑dried for approximately four weeks, with the thin layer ensuring uniform drying.

Finca Anaya — Mellow

€18.50 / 200g bag

Roaster

Mellow

Origin

Huila, Colombia

Process

Advanced Washed

Variety

Yellow Pacamara

Altitude

1600

Tasting notes

Vanilla, tropical fruits, ripe peach