For all coffees we buy we have an extensive description with background information about the farm or partner where the coffee is sourced.
We roast several times a week and keep limited stock of roasted coffee to guarantee freshness.
Our coffees
Coffee can be stored for years, however, the best results are achieved between about two and eight weeks after roasting. That’s why we don’t mention an expiry date, but a roasting date on the bottom of our bags.
Kenya Sakami
Luckily, with the help of This Side Up, we found a way to trade directly with Kenyan farmers. Kenyan entrepreneur Gloria and her Finnish husband Jarmo run Sakami Coffee, one of the most environmentally sustainable farms in the country, with a wet mill fully powered by solar panels. They grow SL28, Ruiru 11, Batian and K7 varieties according to permaculture principles and help surrounding farmers obtain better prices and processing knowledge. Following the lead of Gloria and Jarmo to a more sustainable coffee world, both financially and environmentally.
The Sakami farm is creating “agroforestry” by intercropping macadamia trees between coffee, protecting all indigenous trees in and around the farm, protecting the wetland by not interfering on it, leaving natural bush sections in and around the coffee trees, having beehives around the farm, and avoiding the use of pesticides or herbicides. All “waste” such as coffee pulp and macadamia husks are fed to earth worms and worm castings are returned back to field as manure or used to make foliar feed. Water from pulping and washing the coffee is treated in a settling pond with lime and then used to irrigate the pasture below the ponds. Next to all this, Sakami uses mineral fertilizers to replace the nutrients taken away when harvesting cherries.
Region
Trans Nzoia County
Plantation
Sakami Estate
Altitude
1.800
Plant variety
Batian
Process
Washed
Tasting notes
blackcurrant, dark chocolate & plum
Curious about this coffee?
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€12,50 – €36,50
Colombia la Cristalina
The La Cristalina plantation is located near Quimbaya in the Quindo department. The plantation has been owned by the Grajales for over 100 years. Maria Mercedes Grajales is now the 5th generation at the helm of La Cristalina. The total plantation is approximately 19 hectares, of which 14 hectares are planted with coffee. about 5 hectares of the plantation are planted with other trees such as orange, ‘platano’ and ‘cafatero’. The majority of the plants on the Cristalina plantation are of the Castillo variety.
Natural lot
The pickers are encouraged to pick the coffee at its optimal maturity. For that selective picking process La Cristalina works with the long-term pickers that get paid far more than normal. Most pickers come to this farm for 10+ years.
After picking the cherries are floated intensively to remove the less dense and defected cherries.
The coffee is placed on “carros corredizos” and drying tunnels with direct sun exposure for the first 48 hours. After the humidity is down to about 40% it is placed in GrainPro for 36 hours to create its fruity punch in its cup. During fermentation the temperature and PH is monitored and documented every 3 hours. After fermentation the coffee goes back to the drying beds where it is also moved every 3 hours. The total process takes around 15 days, depending on the weather.
The coffee is very fragrant and expressive, with flavours of cherry, mandarin and strawberry.
Decaf lot
The La Cristalina coffee is decaffeinated by means of ‘Sugar Cane’. A characteristic of this decaf process is that the coffee retains many of its aromas. In addition, it often produces a very sweet coffee. The result is a sweet coffee with flavor of orange molasses and milk chocolate.
Region
Plantation
Process
Tasting notes
Milk chocolate, molasses & orange
Curious about this coffee?
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€9,00 – €29,50
Region
Plantation
Process
Tasting notes
Cherry, mandarin & strawberry
Curious about this coffee?
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€13,50 – €39,50
@beanspire
Thailand Doi Pangkhon
Doi Pangkhon has come a long way in a short time. We partnered with this farmer group in Chiang Rai in 2016. While the coffee is still relatively new to the international market, the 300 Akha Hilltribe farmers at Doi Pangkhon (which means Timberland Peak) have been growing and milling coffee for almost 40 years in this area, respecting their old traditions and their natural environment.
The mineral-rich soil and next-to-perfect growing conditions give not just their old varieties, but even their Catimor shrubs a surprising complexity and spicy punch. This sparked Ata and Pupae, brother and sister and third generation coffee growers, to actively seek the involvement of specialty buyers. Each farmer typically produces about 1-2 tons of parchment. We are working with about 20 families from Doi Pangkhon. Essentially, these are microlots grouped together. All of the villagers belong to Akha Hilltribe and they are very young for coffee farmers, mostly aged 25-35 years old. This is something very unique about Thailand as an origin since it’s an upper middle income country. It is a coffee growing industry that’s actually working and attractive to the next generation, relative to other origins.
One of only a few groups in Thailand to employ a Kenya-style washed, double fermentation: all coffee is hand picked, depulped, dry fermented for 48 hours, wet fermented for 8 hours, washed with mountain water, then sun dried on raised bamboo beds.
The result is a very clean coffee with typical ‘Asian’ spicy flavors, but combined with a sweetness not often found in other Asian coffees.
Region
Plantation
Altitude
Plant variety
Process
Washed
Tasting notes
Salted caramel, spice & chocolate
Curious about this coffee?
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€12,50 – €36,50
Brazil Sitio Santa Luzia
Sitio Santa Luzia is located in the region of Matas de Minas. One of the oldest and most traditional Brazilian coffee regions. Ana Maria Ribeiro is a third generation coffee farmer. All knowledge about coffee and coffee processing was passed on from generation to generation.
For many years the cultivation and management of Sitio Santa Luzia were directed towards producing commodity coffee. In 2013 they discovered the possibilities of producing specialty coffees, but it was only in the 20/21 harvest that they decided to improve their harvesting and processing techniques.
Continuously they seek to improve the quality of their coffees, the quality of picking and the environment.
The harvest is predominantly manual and semi mechanized due to the slope of their plots. In the post-harvest period after floating the cherries, the batches are de-hulled. After hulling the coffees are dried in paved terraces, suspended terraces or rotary driers.
The result is a very refined classic Brazilian coffee: good body and sweetness, with pronounced flavours of almond and hazelnut and mild fruit notes.
Region
Plantation
Altitude
Plant variety
Catuaí 144
Process
Pulped Natural
Tasting notes
Hazelnut, almond & creamy
Curious about this coffee?
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€9,00 – €29,50
@fazendacalifornia
Brazil Dulce
Quality and consistency. It’s not easy when you’re a farmer, with changing weather and different circumstances on a yearly or even seasonal basis, to match the exact same flavor profile as last year. It might even be impossible. For this reason, the team of Q-graders of Capricornio Coffees cup all the coffees of the more than a dozen partner fazendas and farmer groups, grade them according to their flavor and quality, and then make farmer blends, solely based on taste. For example, the Dulce Signature blend is described as dark chocolate, with a sweet and round thick body. One year, this might consist of more coffee from Fazenda Terra Preta and less from Sítio Teixeira. The year after, this might be the other way around.
Farm composition in the coffee bag might change, but the farms don’t sit still themselves either. Being part of Capricornio’s 4 Seasons Project, they get free agronomical support, with an agronomist visiting them every 60 days. Together, they look at plant and soil health and do soil measurements, that are used to advice on which parts of the farms need extra attention. It’s high-end knowledge and solid partnership to provide a sustainable future.
Since 2017, we have been working with the Dulce blend and they have since proven to be the stable factor for many cafe’s. It comes with its own traceability report, so we know in detail which farms contributed to which blend, year after year.
The cup profile gives us everything we want in a good Brazilian coffee: good body and sweetness, mild acidity and heavy chocolate and nutty flavours without any fruit notes. A true crowd pleaser.
Region
Plantation
Altitude
– 900
Plant variety
Yellow Catuaí, Mundo Novo, Obatã.
Process
Pulped natural
Tasting notes
Walnut & chocolate
Curious about this coffee?
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€8,00 – €27,50
Brazil Silverio da Silva
We have sourced this coffee through our friends at Farmly. Silverio da Silva is a third generation farmer of the Cunha e Silva Family. They have been producing coffee since 1914 in the Matas de Minas region. Like many farms in Brazil, Silverio’s coffee is cultivated at lower altitude, around 740 meters above sea level.
For years the family only produced commodity coffee, but the last couple of years they have made the switch to specialty production. In 2021 Siberia started producing anaerobic coffees.
When we received this coffee on the cupping table, we were immediately drawn to this coffee. It combines the best worlds of traditional Brazilian coffee; good body, mild acidity with nutty and chocolaty flavours and some nice fruity (pineapple) flavours from the processing.
We enjoy this coffee most as espresso and it will also work well for milk based drinks.
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
Almond, chocolate & pineapple
Curious about this coffee?
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€12,50 – €36,50
Colombia El Placer
The farm is located in Calarca, Quindio, at the altitude of 1,750 masl. At El Placer, sustainable farming is practiced, for example by avoiding herbicides and cutting weeds every two months. Soil health is a priority, and taking good care of it results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiological laboratory, crucial for the El Placer team in developing innovative and exotic coffees.
A few months ago we received a set of samples from El Placer and were very impressed with the amount of flavour they pumped into these coffees.
The Geisha variety does not need a lot of introduction. It is renowned for it’s great cup quality potential. Geisha was originally collected from coffee forests in Ethiopia in the 1930s. From there it found it’s way to Panama where it made it’s name.
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
Lavender, pearl grey & peach
Curious about this coffee?
Region
Plantation
Altitude
Plant variety
Process
Tasting notes
blueberry jam, blackcurrant & caramel
Curious about this coffee?
Ethiopia Telila Yukro
This coffee is cultivated in the Western part of Ethiopia near the forests that are the birthplace of Arabica coffee. Limu and Djimma, another popular coffee producing region, overlap. The region shares many characteristics with the Southern regions, especially Yirgacheffe and Sidamo, coffees from the three regions also share the floral notes and citric acidity. Limu is known for having a fuller body than the other two regions.
Telila is a newer washing station in western Ethiopia. It is owned and operated by Mike Mamo of Addis Exporters. This particular mill – Telila Washing Station – is situated near Kecho Anderacha in Gera woreda. the washing station is owned by Mike Mamo. Mike is a coffee exporter and also partner in the importer for this coffee, but in 2019 he decided to buy this Washing Station.
Like most Washing Stations in Ethiopia, Telila takes coffee cherries from local smallholders. Unlike many Washing Stations, Mike has focused on controlling and separating the coffee cherries the mill takes in lots can be kept apart. That’s where the second part of this coffee’s name comes in – this lot has come from one day’s worth of coffee processed from the nearby Yukro village.
Region
Yukro, Limmu
Plantation
Telila CWS
Altitude
Plant variety
JARC74110 & JARC74112
Process
Tasting notes
Apricot, lemongrass & marzipan
Curious about this coffee?
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€12,50 – €36,50
Colombia Wilder Lazo Sidra
Because of his passion for coffee and family history in coffee production, Wilder entered the coffee world in a unique way. He started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora. Nowadays this program includes more than 12 different varieties, which have been carefully selected from different origins.
Wilder Lazo’s family is made up of a group of passionate coffee producers in San Adolfo (Huila). Throughout the years, they have faced many challenges to achieve their dreams. After a devastating fire, they left their farm, but because of father’s determination, they came back to rebuild their crops and the entire farm.
The whole family is involved in coffee production. Mum finds joy, gardening, while kids specialise in different aspects of the business from drying, processing and commercialization. They turn their farm into a platform for specialty coffee, with exceptional and exquisite flavours and aromas. Despite the hard times they never gave up. Their dedication and passion have allowed them to provide a way of living and education for their children’s better future. Now the entire family continue this legacy, making sure Wilder Lazo’s coffee is distinguished among many strict palates.
Wilder Lazo’s history it’s a reminder of the importance of perseverance and working hard with love. His farm is a charming place where they cultivate specialty coffee. Being that the result of an entire family effort and passion.
Wilder is a well of knowledge when it comes to genetics and processes. He focuses on bringing out the true characteristics of each varietal with fermentations and post-harvest processes that only highlight the varietal’s own attributes. Wilder recently joined the El Placer Farms Project, because he is a close friend of Sebastian Ramirez and he wanted to have a more direct contact with the people who roast and drink their coffee.
When we tasted this Sidra lot, we all raised our eyebrows; this is definitely not your usual cup of coffee. It has a quite unique flavour profile, with notes of anise, rosehips, fennel and lemongrass.
Region
Plantation
Bella Alejandria
Altitude
Plant variety
Process
Tasting notes
Anise, rosehips & lemongrass
Curious about this coffee?
Colombia Jesus Ceron Honey
This is our oldest direct relationship, with first purchase back in 2016. One of the first projects with our sourcing/import partner This Side Up. Back then it was from JP Argote. Production, harvest, wet- and dry-milling are all done by the Argote family. Produced without pesticides, the Argote family inspects all coffee trees visually for signs of leaf rust. Transition to regenerative agroforestry on its way. Actively creating a village of specialty coffee producers.
As the sales of their coffee grew, more of the surrounding farmers joined the project. Since 2019 we decided to buy the coffee from one single farmer of the Argote group: Jesus Ceron.
Jesus has been a coffee farmer all of his life. He came from a family of farmers and lives with his mother, wife and brother. They all work together to maintain the coffee fields and process the coffee at their own small mill. He has been selling coffee to the FNC for most of his life but after meeting Juan Pablo Argote, found out that his coffee is of exceptional quality. This is mainly due to his meticulous way of working.
He is healthy again after surviving cancer and chemotherapy some years ago, making his feat of high quality production even more astounding.
This lot is a washed coffee with notes of chestnut, chocolate and blueberry.
Region
Genova Colon, Narino
Plantation
Jesus Ceron
Altitude
Plant variety
Process
Tasting notes
Chestnut, chocolate & blueberry
Curious about this coffee?
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€12,50 – €36,50