The flavour profile is black cherry, caramel, raisin, toffee and vanilla with an SCA score of 84.75. Aquiares, one of Costa Rica’s most historic coffee farms, sits high on the slopes of the Turrialba Volcano. The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with our Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. In 1890, Aquiares was founded by farmers looking to take advantage of Costa Rica´s railroad to the port of Limón. The farm built its own mill, focusing on the washed-coffee processes that are indicative of Costa Rican coffee. Soon, the quality of Aquiares' coffee won it loyal clients in Europe, the United States and Japan. In the early 1900's the English Lindo family acquired the farm. One of the first things they did (in 1925) was import an aluminum church from Belgium and specially order its stained glass windows from Italy. To this day, the church remains the heart of the Aquiares community.In 1949, the farm was bought by the Figueres family. This was the family of Pepe Figueres, the ex-president who abolished the Costa Rican Army. This famous family continued to develop and expand the farm until the early 1970s when three closely-knit families assumed ownership. First plant of F1 CA we planted was back in 2011, with no real understanding of what we where getting ourselves into. Turns out this hybrid derived from the cross of Rume Sudan & Sarchimor T5296 was gonna love the fertile soils of Aquiares, and produce one of the best profiles of our unique volcanic, Caribbean and shaded terroir.  Vigorous plants produce burgundy red cherries bearing a dense, and large bean. We pick these lots every 15 days and only bring in 5-10 bags per day. A team of select pickers, or "microloteros" have in these years perfected the skill of selection for optimal ripeness. 

A light bergamot blended with the finest darjeeling.

Flavour Profile - In fragrance, Berries and Butter. Notes of layers of stone fruits, blueberries, lemon, plum with a juicy body, a medium-high citric-tartaric and a raisins aftertaste. This coffee is best served black and works equally as well as a filter or for espresso based coffees.  Imagine a coffee so exceptional that it sets the standard for premium quality—a coffee crafted from the fertile highlands of Guji Hambela, where nature’s perfection meets human passion. This is Dimtu’s natural Guji grade 1, a coffee that doesn’t just meet expectations—it exceeds them in every way. Every step of its journey is a masterclass in precision and care.   What makes Guji grade 1 a standout? The flavour profile. This coffee is a sensory masterpiece: bold tropical fruit notes burst onto the palate, balanced by the sweetness of ripe berries and a lingering whisper of fine chocolate. A silky body and a clean, luxurious finish make every sip unforgettable. This isn’t just coffee—it’s an experience.  Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition. The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. 

This is our signature coffee blend which kick started our business. Named after the Soho foundry owned by the MacAdam brothers where our roastery is located. This area was the industrial heartland of the emerging city of Belfast in the early 1800’s. McAdam’s Soho Foundry emerged in the 1820’s at the period when there was a large development in the engineering of iron and brass foundering industries in Belfast.We wanted Foundry to provide all the things we love in coffee, a blend that covers a lot of bases. It is made up of coffees from Brazil, Honduras and Papua New Guinea, which are either certified or transparently traded coffees. This coffee is full bodied, full of fruity sweetness with syrupy redcurrant and sloe berry notes. A crisp taste of buttered toast, with the flavour of brioche with almonds and honey coming through in the finish.

If pure green tea is not for you this combination of pure mint leaves and green tea is for you.

Flavour Notes -Butterscotch, Toffee Apple, Cacao, Silky & Bright Region: Santa RosaVariety:  Catuai rojoAltitude: 1590-1700 maslProcessing: Natural / Sun Dried Jorge joined the Conebosque cooperative in 2010, but his connection to the land began much earlier. He grew up on his family’s farm, surrounded by his father’s hard work and dedication to livestock. Despite this rural upbringing, Jorge, like many young people, became discouraged by the low coffee prices that made it difficult to make a living from the crop. Faced with uncertainty, he made a life-changing decision: to emigrate to the United States in search of better opportunities. For a decade, Jorge lived abroad, facing the challenges of being far from his homeland and his people. Yet, his heart always remained in Guatemala. After 10 years, he decided to return home to be close to his family and to take up the care of the farm once again, this time with a renewed vision and a strong commitment to coffee. Upon his return, Jorge found a farm with aging coffee trees, some over 50 years old. Instead of feeling discouraged, he began the task of renewing his land, replacing the old trees with younger, more vigorous ones. Today, much of his land is populated with coffee plants between 10 and 15 years old, ready to produce high-quality harvests. In addition, Jorge has diversified his farm by planting trees such as bananas, grevillea (silver oak), chalum, orange, and lemon trees, not only to generate additional income but also to provide shade and improve the ecosystem for his coffee plants. To his community, Jorge is more than just a coffee grower; he is a symbol of perseverance and vision. His positive attitude and kindness have made him a local leader who is always looking for ways to export his coffee and secure better prices to reward the hard work that each harvest entails. Jorge has shown that, despite the challenges, coffee can be more than just a crop—it can be a path toward hope and a brighter future for his family and his community. The production of batches of natural coffee is a process that promotes sustainability and respect for the environment. By not requiring the use of water in its processing, the environmental impact associated with the extraction and treatment of this vital resource is significantly reduced. This contributes to the conservation of local water resources and helps prevent contamination of nearby water bodies.The absence of water in the production of natural coffee also reduces the generation of wastewater and the need for subsequent treatment, which contributes to the reduction of the environmental footprint of the coffee operation. In addition, by avoiding the use of water, the energy required for the drying process is minimized, which in turn reduces the greenhouse gas emissions associated with coffee production.By adopting practices that dispense with the use of water in the production of natural coffee, coffee farms not only protect local natural resources, but also promote the conservation of fragile ecosystems and the associated biodiversity. This care for the environment is fundamental to guarantee the long-term viability of the coffee industry and to maintain the health of the ecosystems that sustain coffee production.  

This coffee is elegant with notes of citrus, berry and apple, with medium acidity with a hint of dark chocolate.  This coffee works well as a filter or as an espresso.SCA score 84 Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today. The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers. Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth. The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas They are also certified by Fair Trade , Organic, and Rainforest Alliance. This blend was created using cherries from multiple smallholders that deliver to Capucas, all located on the fringes of the Celaque National Park in the Copán region.Each blend is made of cherries picked and delivered to the co-operative on the same day. The cherries are mixed according to criteria such as altitude and certifications.Farm size ranges from 2.5 to 50 manzanas (1.75 to 35 hectares) and is usually divided into 2 or more parcelas or plots which are not always linked. Price of land is high (around USD 16.000 per manzana, some say), forcing farmers to grow their plots by buying parcelas in different places.After being separated, all cherries are loaded into ceramic tanks to ferment overnight. They are depulped in the following morning and fermented in water until the remaining mucilage loosens up from the beans. The coffee is then washed and taken to dry for up to 15 days on both patio and polytunnel.   

Hoop is an innovative radial infusion brewer created by Ceado, and the winner of Best New Product Award: Consumer coffee preparation & serving equipment. The Hoop brewer lets everyone explore coffee their way. Its Outer Loop holds water during extraction, which flows through the central Flow Tower's holes to reach the coffee, then filters through a Paper Filter. This even water distribution ensures consistent extraction for a high-quality brew with ease. Experience effortless, premium coffee with Hoop.

A pack of 50 Kalita Wave filter papers suitable for the Kalita Wave 155. These can be used with any 155 size Kalita dripper.

This is a super popular tea, one of our most highly regarded and we absolutely love it!