Our coffees

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.

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.

DOIPANGKHON
Thailand doi Pangkhon

– click here to read more

LA CRISTALINA
Colombia la Cristalina

– click here to read more

SANTALUZIA
Brazil Santa Luzia

– click here to read more

SILVERIODASILVA
Brazil Silvério da Silva

– click here to read more

PERU-JULIOCHAVEZ
Peru Julio Chavez Geisha

– click here to read more

COLOMBIA-JESUS
Colombia Jesus Ceron

– click here to read more

COLOMBIA-LASBRISAS
Colombia Las Brisas

– click here to read more

TELILAYUKRO
Ethiopia Telila Yukro

– click here to read more

Colombia-Wilder-Lazo-nieuw
Colombia Wilder Lazo Geisha

– click here to read more

Secundino_1

Peru La Congona

The province of Cutervo is known for its beautiful cloud forests, moors and dry forests protected by the Cutervo National Park. Lovers of adventure tourism and trekking would feel great in this environment. This park of more than 82,000 hectares provides an ecosystem that provides food and water to more than 90,000 inhabitants of 7 micro-watersheds in the area.
The most important resource is water and thanks to this a large part of the population can grow coffee. Also sugarcane production, rice, fruit trees and cattle for milk production and meat are common agricultural activities in this area.

Secundino is one of the first coffee growers in the Campo Sector. Secundino’s farm – La Congona is located at 2.000 metres above sea level.He got there when he was just 15 years old. Taking advantage of his family inheritance in the knowledge of coffee cultivation, he planted his first coffee trees and gradually bought land.  After a few years, he met Hermelinda and together they decided to start a family. One day, 30 years ago, a childhood friend who lived in a nearby town contacted Secundino and gave him 1 kg of Caturra seeds and taught him how to take care of this variety. Thanks to him, Secundino and Hermelinda have several hectares of coffee that has allowed them to support their family and raise their 2 children who are now grown.

This lot is made of Pache and Caturra variety. After depulping the beans are fermented  in closed plastic bags in the shade for 48 hours. After fermentation the seeds are washed with clean water and sun dried in tents.
This coffee is very well balanced with amazing sweetness, expect flavours of red apple, honey and nougat.

Region

Sector El Campo, Cajamarca

Plantation

La Congona

Altitude

2.000 metres above sea level

Plant variety

Pache & Caturra

Process

Washed

Tasting notes

red apple,  honey & nougat

Curious about this coffee?
Colombia-lacristalinanatural-klein
cristalina_4

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

Quimbaya, Quindio

Plantation

La Cristalina

Altitude

1.450 – 1.500 metres above sea level

Plant variety

Castillo

Process

Washed Decaf

Tasting notes

Milk chocolate, molasses & orange

Curious about this coffee?

Region

Quimbaya, Quindio

Plantation

La Cristalina

Altitude

1.450 – 1.500 metres above sea level

Plant variety

Castillo

Process

Natural

Tasting notes

Cherry, mandarin & strawberry

Curious about this coffee?
Las Brisas1
Las Brisas2

Colombia Las Brisas

We met Maria of Ancestro coffee in August 2023. She’s living in Berlin and was searching for customers for their family business.
Their coffee business has a rich and storied tradition that started with their great-grandfather, Carlos Enrique Rivera, who grew coffee with passion and dedication near the Mesa de Elías Huila in Colombia.

​His coffee beans were renowned for their quality and sold to Colombian families. As the representative of the south of Huila of the National Federation of Coffee Growers of Colombia (FNC), he not only improved the quality of growers, but also shared his knowledge about coffee production. He not only produced high-quality coffee but also shared his knowledge with growers. His legacy continues to inspire the family to this day and they remain committed to giving back to the community and supporting important projects for the municipality.

We’re very excited to share this natural processed Pacamara variety with you. Las Brisas is about 15 acres and lies at an altitude of 1.400-1.500 meter above sea level They grow castillo, caturra, geisha, pink bourbon and pacamara. We’re very excited to share this natural processed Pacamara variety with you. On the cupping table this coffee stood out for its clear, clean and expressive red fruit (cherry, strawberry) flavours.
It’s a great filter coffee, but will also brew an impressive espresso once you find the sweet spot.

Region

La mesa de Elias, Huila

Plantation

Las Brisas

Altitude

1.400 – 1.500 metres above sea level

Plant variety

Pacamara

Process

Natural

Tasting notes

Cherry, strawberry yoghurt & milk chocolate

Curious about this coffee?
Peru La Alianza foto
Peru La Alianza 3

Peru La Alianza Natural

Our first ever natural coffee from Peru is from La Alianza. This farm was introduced to us by Clara at the Amsterdam Coffee Festival. The farm is located at 1.930 meters above sea level in the North of Peru in Huabal in the well know Cajamarca region. Most coffee in Peru is grown in this region.

Saulo Díaz and his family take care of it, nurturing the beans with dedication. atimor variety was introduced in the ’70s in Africa, mainly for its high yield and resistance to both coffee leaf rust and coffee berry disease. The processing of this Catimor lot  involved drying the coffee for approximately 20 days in shade on raised beds made with Guayaquil wood and reeds. Prior to the drying process, the coffee was fermented for 50 hours in sealed tanks (timbres) and in enclosed rooms with controlled temperatures.

Super sweet and thick coffee with flavours of blueberry, hazelnut and hibiscus.
Very good coffee for espresso and milk based drinks.

Region

Jean, Cajamarca

Plantation

La Alianza

Altitude

2.000 metres above sea level

Plant variety

Catimor

Process

Natural

Tasting notes

Blueberry, hazelnut & hibiscus

Curious about this coffee?
DOIPANGKHON_ZAK
Thailand-doipangkhon@beanspire
Thailand-doipangkhon3@beanspire
Thailand-doipangkhon1@beanspire

@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

Chang Rai

Plantation

Doi Pangkhon Group

Altitude

1.250 – 1.500 metres above sea level

Plant variety

Typica, Bourbon & Catuai

Process

Washed

Tasting notes

Salted caramel, spice & chocolate

Curious about this coffee?
Brazil-Dulce
Brazil-dulce2

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

Parana

Plantation

Regional blend

Altitude

700 – 900 metres above sea level

Plant variety

Yellow Catuaí, Mundo Novo, Obatã.

Process

Pulped natural

Tasting notes

Walnut & chocolate

Curious about this coffee?
Silverio da Silva 1

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

Agua Boa, Matas de Minas

Plantation

Sylverio da Silva

Altitude

740 metres above sea level

Plant variety

Catuai 785/15

Process

Natural anaerobic

Tasting notes

Almond, chocolate & pineapple

Curious about this coffee?
Julio Chavez 4

Peru Julio Chavez Geisha

Cusco has been the scene of great cultures such as the Inca, which built impressive citadels in it and have left its people a valuable legacy of ancestral knowledge, traditions, diverse seeds and more. But also the geographical and climatic conditions make Cusco an excellent agricultural region. See the more than 3000 varieties of native potatoes and other tubers, preserved to this day by communities recognized as heroes of the security and food sovereignty of their people. However, this land is also suitable for more tropical crops, such as coffee. Coffee from Cusco has been on the rise and it is expected that it will continue to win recognitions that value the efforts of coffee families from there.

These families generally maintain the customs of their ancestors, the Incas, such as the Ayny and Minka. In the Quechua language, which is spoken by many indigenous peoples in the Andes, “Ayni” means “today for me, tomorrow for you.” It embodies the principle of balanced giving and receiving. In the context of community and social relationships, Ayni refers to the practice of helping one another, sharing resources, and working together for the collective benefit of the community. The term “Minka” also comes from the Quechua language, and it refers to a collective effort where community members come together to help a family or a community with a specific task or project, in this case around the coffee growing, harvest and processing work.

Julio Chávez ‘s farm is called San Sebastián in honor of his eldest son. It is located at a staggering altitude of 2400 meters above sea level and is located west of the Inkawasi district. His coffee is well renowned, in 2022 he won 2nd place in the Cup of Excellence competition with his washed Geisha with an impressive score of 90.25.
After floating and pulping this washed Geisha lot was fermented for 36 hours and then dried on African style dry beds. The cup is very complex and citrus fruit driven with a milk chocolate finish.

Region

Inkawasi, Cusco

Plantation

Julio Chavez

Altitude

2.400 metres above sea level

Plant variety

Geisha

Process

Washed

Tasting notes

Lemon zest, pineapple & milk chocolate

Curious about this coffee?
Telila Yukro 2
Telila Yukro 1

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

2.000 metres above sea level

Plant variety

JARC74110 & JARC74112

Process

washed

Tasting notes

Apricot, lemongrass & marzipan

Curious about this coffee?
Wilder Lazo

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.

We were blown away by this Geisha when it passed by on the cupping table. This coffee is super expressive without any overfermented flavours. It very rich and complex, full of lavender and tropical fruit flavours.

Region

San Adolfo, Huila

Plantation

Bella Alejandria

Altitude

1.500 – 2.100 metres above sea level

Plant variety

Geisha

Process

Nataal

Tasting notes

Lavender, pineapple & lychee

Curious about this coffee?
JESUSCERON

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

2.100 metres above sea level

Plant variety

Castillo

Process

Washed

Tasting notes

Chestnut, chocolate & blueberry

Curious about this coffee?