Speciality Coffees

Situated in the Apaneca-Ilamatepec mountain range at an altitude of between 1100 and 1300 MASL, Finca La Providencia is run by Fernando Alfaro and Jose Enrique Gutierrez.

This lot, named after the Guarumo tree that provides shade in the plot, is anaerobically fermented from handpicked cherries for up to 72 hours. Following fermentation, cherry is transported to the El Carmen mill in Ataco to sun dry on raised beds. Workers at the mill turn cherry frequently to ensure even drying over a period of 32 days.

We love this coffee for its rich fruitiness and exceptional sweetness.

Tasting Notes : Chocolate, Cherry, Maple Syrup

Sitting at the foot of the Poas Volcano, Hacienda Sonora operates on 100% renewable energy generated by a hydroelectric generator that transforms rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm.

Tasting Notes : Jasmine; White Grapes, Berries

Our Review Blend is a glorious mix of Brazilian, Ethiopian and Colombian arabicas. Fruity, with perfectly balanced acidity and sweetness, it's packed full of flavour and aroma.

Cupping Notes: lemon zest and lime acidity, walnut, stone-fruit sweetness, hint of dark cocoa.

Situated in the Western Province of Rwanda near Lake Kivu, Mushonyi Washing Station processes the harvests of around 1200 growers, whose farms and smallholdings are at altitudes of between 1600 and 1950 MASL. These small coffee farms (300 trees each on average) are often intercropped with bananas, cassava and eucalyptus.

This fully washed Red Bourbon is a prime example of modern Rwandan coffee. Clean, flavoursome and rich, its full of delicious sweet notes.

Cupping Notes: Cocoa, Macadamia, Biscuit.

Windmill Street Coffee - Autumn/Winter Seasonal Blend

Our Autumn/Winter Seasonal Blend is a sweet and delicious mix of two coffees from Colombia and Burundi.

The Colombian element is the wonderfully named Wizard from Finca El Embrujo. It’s naturally processed and bursting with flavour.

Our Burundi Turaco is a fully-washed Red Bourbon blend full of delicious citrus and fruit flavours. Both coffees are fully Impact-verified.

Tasting notes: passion fruit, vanilla ice cream and mandarin.

Espresso recipe: 20g in, 48ml out, 24 seconds

This exceptional decaf is sourced from a blend of top-quality Colombian arabicas which are then naturally decaffeinated using Ethyl Acetate derived from molasses (hence "Sugarcane" decaf). Balanced, chocolatey and sweet, it's hard to believe this coffee is caffeine-free.

Cupping Notes: dark chocolate, nuts, red berry fruit.

Espresso recipe: 19g in, 38ml out, 23-25 seconds

New House Blend

50% Brazil Paraiso Natural

50% Kenya Duma Nyeri ABC

Our current signature House Blend is a mixture of two coffees from Kenya and Brazil. The natural fermented Brazil is a Red Catuai varietal. The Kenya coffee is a fully washed Duma Nyeri ABC grown on volcanic soils in the Central Province at altitudes above 1600 MASL. Notes of malt, vanilla and brown sugar.

Tasting notes: malt, vanilla and brown sugar.