Flavours of hazelnut, caramel and honey. We are thrilled for our Brazil SanCoffee to have been shortlisted as finalists for the IQFA Awards in Ireland in July 2023. We had the pleasure of being nominated alongside other great businesses and are so proud that our very own coffee made the finals for Best Hot Beverages 2023. This fully traceable, transparently traded coffee comes from the San Antonio estate in the South of Minas Gerais. SanCoffee is a cooperative made up of 20 fazendas or estates. SanCoffee have a centralised lab, warehouse and dry mill, as well as a dedicated team of Q Graders who manage the quality for all the member estates. Working as a group through the central lab enables estates to share and gain from the collective’s many years of combined experience. More so, having total control of their warehouse and dry mill enables complete traceability and precise milling specifications for customers.  SanCoffee as a collaborative export partnership have managed to mitigate the influence of a dangerously low market price. And in most cases, premiums to growers are 30-50% higher than both the local and C price market rates. SanCoffee and its members continue to mobilise and collaborate to strengthen the ability for its members to sell at above local market rates, in turn championing economic sustainability.        This 80+ points graded coffee is a real winner offering flavours of hazelnut, caramel and honey working as an excellent single origin coffee as well as contributing natural sweetness towards any blend. Carbon neutrality SanCoffee has long been committed to the sustainability of its activities, whether in terms of environmental preservation or social responsibility, aiming to improve living conditions in the surrounding communities and contribute to the future of generations to come.As coffee growers, we are deeply connected with nature but also involved with the most important economic activity in our region. Thus, we strongly believe we can collaborate more with the planet and our people.Climate change is undoubtedly one of the major issues we are facing, it poses a real threat to the future of coffee growing. Therefore, we see it as a natural evolution to start working on our carbon footprint. In 2020, for the first time, we have been able to offset 100% of greenhouse gases emissions corresponding to the year 2019, to become one of the first coffee coops to achieve Carbon Neutrality in Brazil.  

Flavour Profile:  Bright and elegant with a crisp acidity. Expect notes of almonds, red fruits, florals, caramel, and panela with a smooth, lingering finish   Situated in Gaitania, Tolima, an area historically impacted by conflict and renowned as the birthplace of Colombian coffee, Emmanuel, a dedicated coffee grower, embarked on a venture. In 2016, in collaboration with his family, theyestablished a coffee processing center aimed at assisting over 15 villages in Gaitania, facilitating local coffee growers in bean processing. Forest Coffee and Emmanuel joined forces in 2019 to establish the Black Condor Project, providing support to farmers in Gaitania affected by guerrilla warfare. We regularly conduct workshops with producers to emphasize quality and cover processes such as fermentation, drying, and cupping of their own coffees. The culmination of these efforts is the exquisite Black Condor Coffee.      

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!

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.

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.  

 Flavour Profile A smooth and complex natural coffee, from the mountains of Takengon, Sumatra. The coffee has a profile starting with raisins followed by vanilla toffee (fudge) finishing with citrus zing of nectarine. Location Iwan’s processing facility is located at the top of a mountain around 1 hour from Takengon city, in Atu Lintang district. The mountains of Takengon are one of the most famous regions in Sumatra for high quality arabica coffees.  Aceh has a long history with coffee, which began during the Dutch colonial period in the 1930s. Even after the end of colonization in 1945, the coffee plantations remained. These plantations were later distributed by local authorities to the Gayo people, an ethnic group native to Central Aceh and Bener Meriah. The Gayo take great pride in being coffee farmers. Even during difficult times—such as the GAM rebellion from 2003 to 2005, or the COVID-19 pandemic from 2020 to 2022—they did not abandon their land. The Gayo were among the few who continued to care for and maintain their coffee trees, despite the challenges. Iwan accepts only the ripest and highest quality cherries for processing. These cherries are floated for density separation and then dried on a patio under a specialised canopy for 15-25 days depending on climatic conditions. Background Iwannitosa (Iwan) Putra is a farmer and processor based in Atu Lintang, Takengon district, with his wife, a teacher at a nearby school, and his two children. Iwan has a small farm of his own, but also buys cherries from 440 local smallholder farmers. He has built a wet mill and drying tents to process his coffee, and also treats his waste water properly. Iwan and his farmers have an extremely strict tolerance for high quality cherry selection, only selecting the highest quality cherries for processing to maintain quality. We first visited Iwan back in late 2017 and were hugely impressed by his operation and passion for excellence. We donated a small roaster and a moisture meter to help Iwan and his farmers with their development and we are delighted to have the opportunity to showcase Iwan's coffees in Europe. This lot is sourced from 50 farmers in Bener Meriah, central Aceh. This coffee works really well as a filter style brew or as a complex espresso.  

Flavour Notes Blackcurrant, milk chocolate, tropical. A coffee that will cover both espresso and filter brewing.   Monte Alban is a thousand-year-old Zapotec ruin visible from the coffee farms nestled in the mountains around the site. Located near the city of Oaxaca, a renowned culinary destination in Mexico, the area's food culture has been influenced and perfected by its long and complex history. Monte Alban was one of the earliest major urban centers of the Mesoamerican classical period, reaching its peak between 200-600 AD before declining around 800 AD. The Zapotecs, an advanced ancient civilization, made significant advancements in astronomy, writing, and medicine. After their mysterious departure, the site was used by other groups, including the Mixtecs, who recognized its spiritual significance and used it for burials. This rich and intricate history lends a sense of magic to the region, connecting the past with the present through culture, artifacts, and the delightful coffee produced there. Coffee growers in this region have been cultivating coffee for more than three generations, using traditional and mostly organic methods. We have been working with these small communities to help certify their farms and add value to their products. The organic farmers contributing to Monte Alban primarily depend on coffee cultivation as their main source of income. In addition to coffee, many farmers migrate to the coast during the off-season to grow corn or raise cattle, which are essential for their sustenance. Oaxaca, with its rich cultural diversity, includes farmers who speak Mixtec, Zapotec, Mazatec, and Spanish. We began working with this group in 2018, starting with 55 independent organic farmers in the Sierra Sur de Oaxaca. As we expanded our Growers Education Program (PECA) across the state, we reached more remote communities, including Los Naranjos, Tierra Blanca, Malvarisco, San Pedro Pochutla, and Santa María Ozolotepec. By 2019, our reach had grown to 245 partner farmers, including communities like Lagunilla, Loma Canela, Ozolotepec, San Antonio Xanagua, San Antonio Ozolotepec, San Marcial Ozolotepec, and San Antonio Guivini, among others. Today, all the farmers are certified organic, relying on traditional farming methods and processing without chemicals, and producing their own organic compost. For them, farming is a heritage rooted in generational knowledge and shaped by their unique culture and identity. The certification, funded by Caravela, is free for all associated farmers, enabling them to enter the specialty coffee market and secure better prices.  

Cajamarca, nestled in the north of Peru, is a region renowned for its breathtaking mountainous landscapes and thriving coffee production. The majestic peaks of the Andes Mountains adorn the horizon, creating a stunning backdrop for this vibrant department. But it's not just the mountains that capture the imagination; Cajamarca is also celebrated for its rich coffee heritage. In recent years, it has emerged as the largest coffee-producing region in Peru, with picturesque coffee farms dotting its highland terrain. The combination of its awe-inspiring natural beauty and the aroma of freshly grown coffee make Cajamarca a true gem of South America. La Danta is a blend of coffees produced in the highlands of San Ignacio and Jaen in Cajamarca. The blend is named after the Andean Tapir, also known as the mountain Danta. In Quechua,"sacha huagra" means "mountain Danta." The Andean tapir, an endangered herbivore, is commonly found roaming the Andes, especially in northern Cajamarca. La Danta represents, for Caravela and the community, a more conscious coffee-producing culture that prioritizes nature and coexistence with it. The producers who contribute to this brand recognize and believe that by always prioritizing nature, they add greater value to coffee and its surroundings. The farmers who contribute to La Danta have learned about coffee through generations, with some of the farms being established by their grandparents in 1980, dedicated from the beginning to coffee production. Over the generations, they have been motivated to seek quality coffee, observing how the market has evolved, as many of them initially started selling conventional coffee. In recent years, they have improved their processing techniques and facilities and have adopted new coffee varieties, leading to enhanced quality and better prices.  The newer generations have begun attending works-hops, searching for information online, and seeking advice from seasoned and experienced neighbors to refine their processes. They consistently value the resources generated within their own farms and manage them appropriately. The producers receive personalized visits from the PECA Educators and attend workshops to produce organic fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact. This lot features juicy notes of blackberry, blueberry, and chocolate. We loved the sweet aftertaste, which is accompanied by a medium high acidity.  Origin: Peru Region: Cajamarca District: San Ignacio, Jaen Community: Miraflores Altitude: 1500-1900 MASL Varieties: Caturra, Catimor, Bourbon Harvest: May-September Processing: Washed, 12–18 hour fermentation in cement tanks Drying: 15–20 days on solar dryers      

This is our seasonal blend which we feel ticks all the boxes for a good espresso. This blend is predominantly a South American combination which provides flavours of chocolate, fruit and sweet molasses. Currently we are using a blend of Cerrado from Brazil and Cosecha Azul SHG from Honduras, both are grown at altitudes above 1100 metres above sea level.