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.

LUISANIBAL-GEISHA
Colombia Luis Anibal

– click here to read more

BRAZIL-SANTA-LUZIA
Brazil Santa Luzia

– click here to read more

COLOMBIA-LAROCA1
Colombia Finca La Roca

– click here to read more

Kenya Sakami AA
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Kenya-sakami1

Kenya Sakami

Around the world, Kenyan coffees are some of the most coveted and buyers are used to paying higher prices for them than any other African specialty, yet most of this price goes to a corrupt auction system and farmers are both unseen and earn extremely low farm gate prices. Many young people therefore choose to abandon an undignified future in coffee farming and move to the city. The sad truth is that because of the amazing quality of Kenyan coffee we as an industry accept these high prices – keeping this system and this lack of social justice in place.
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.

Sakami’s Coffee has the typical bright fruit notes that you would expect from a Kenyan coffee, but because of more cultivars than just SL 28, and because Sakami is located in a less common terroir and climate, you find somewhat thicker body and more chocolaty, praline notes in these washed gems. Only fully ripe cherries are accepted for pulping, each cherry is hand picked by their dedicated women, up to over 100 during picking season. All this is done at the farm and only dry milling is so far done with commercial millers.
In near future Sakami intends to get dry milling equipment at the farm, to have 100% control of each green bean leaving the farm and being able to offer full growing and processing information for each bag.

Region

Trans Nzoia County

Plantation

Sakami Estate

Altitude

1.800 metres above sea level

Plant variety

Batian

Process

Washed

Tasting notes

Orange, chocolate & plum

Curious about this coffee?
Kenya Sakami AA
Schermafbeelding 2022-07-29 om 17.30.13

Peru Pepe Davila

Peru Pepe Davila Washed

When Pepe Davila and Celestinda Valdivia got engaged 28 years ago they also decided to give coffee-growing a chance, which in those years was not as common. Neither of them came from coffee-growing families. They had seen in neighbouring communities how well it grew and the market it had. So Pepe asked his brother for a 0.5 hectare of land where they planted their first coffee plants. Years later, Celestinda and Pepe had 6 children who were taught to grow coffee. These days, 4 of their children have their respective families and coffee represents their main source of income for all of them. In addition to coffee, the family also grows cane sugar to produce “yonque”, a strong alcohol that is very popular in the north of the country. They produce 25 “botijas” (approx. 35 litres per “botija”, 875 litres in total!) a year which are sold to neighbouring communities and provinces.
Pepe and Celestinda now have 3 acres of land, where they have planted a mix of Yellow and Red Caturra. This lot is a washed lot. The coffee cherries are handpicked and floated after picking. After pulping the coffee goes through 48 hours of wet fermentation and is then dried in black tents for 18 – 25 days depending on weather conditions.
This coffee is nice and sweet, with flavours of caramel, vanilla and honey.

Region

Sector El Campo, Cajamarca

Plantation

Pepe Davila

Altitude

2.000 metres above sea level

Plant variety

Yellow & Red Caturra

Process

Washed

Tasting notes

caramel, vanilla & honey

Curious about this coffee?
Brazil-Dulce
Brazil-dulce2
Brazil-dulce1
Brazil-dulce3

@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

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?
Shakiso
shakiso3@plotcoffee
Shakiso1@plotcoffee

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Ethiopia Aricha

The Aricha station, in the words of the current manager, was a dump. A neglected, abandoned, and the out-of-business station that did not process a single cherry for years on end. Grass covered the entire terrain and the buildings were in decay. The surrounding smallholders had to deliver their cherries to another washing station further up the road. A far from an ideal situation, since transport goes on foot or by mule. But just a few months before the harvest of 2018, the communities met with a new potential station owner. Faysel Yonis, the founder of coffee exporter Testi Coffee.

Testi owns and/or operates washing stations in Guji, Yirgacheffe, Sidamo and Limu – all premier coffee producing regions. They work with smallholder farmers, intending to secure the very best prices for their coffee so that they can pay fair prices for the cherry delivered. They are currently also building a warehouse in Shakiso where they can process natural coffees locally, in the region where the coffee is grown. This keeps more revenue in the communities where the coffees are produced.

Testi’s objective is quality and building long term business relationships. Their washing stations are very well run and they do diligent work through sorting and screening to get clean and quality beans for export. Testi always adheres to the very highest quality standards to prepare and deliver nothing but high-quality beans.

As of 2018, Testi has launched a quality improvement project at each washing stations that they operate. Their PCS (Premium Cherry Selection) Project fully controls all aspects of harvest and processing to ensure that the fantastic natural quality of the coffee is maintained at each step. They are also making the most of the market liberalisation to benefit the small producers that they work with. Social projects, such as building new classrooms for the local school near their Guji processing factory are also important, and with support from their importing partners they hope to do even more in the future. They also currently have a drinking/household water provisioning project underway in Guji, and they plan to extend this to other communities in the future.

The name ‘Testi’ means Happy or Happiness in Harrari language (it is also the name of Faysel’s middle son). Certainly, Testi is bringing happiness to small scale producers and us!

This washed lot from the Aricha station is very layered and complex with lots of floral notes, lemon and peach.

Region

Yirgacheffe

Plantation

Aricha CWS

Altitude

2.100 -2.200 metres above sea level

Plant variety

Heirloom

Process

Washed

Tasting notes

Peach, lime & floral

Curious about this coffee?
shakiso3@plotcoffee
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Ethiopia Gelana Geisha

This coffee is produced on Israe Degafal’s private Gelana farm, Yirgacheffe region. The Gelana Dry Mill is very labour intensive with 500 raised beds, 48 permanent staff and ~ 500 members of temporary staff during the harvest season.
The Gelana coffee farm covers 1.5 hectares of coffee cultivation with much of the farm running under greenhouse conditions. In this greenhouse, every agronomic practice is computer controlled using smart techniques. The farm acts as a starting point for many of Israel’s new variety experiments and helps to improve uniform growth for coffee seedlings. Initially established to cultivate the Gesha variety, the farm has also been used more recently to explore traditional Brazil varieties such as Red Catuai and Topazio
As well as offering new cup profiles, the work at Gelana farm is monitored by teams of agronomists to help contribute to variety research in the face of climate change.
This Gesha lot is a quite delicate and balanced profile with flavours of forest fruits, lemongrass and jasmine.

Region

Gelana, Guji

Plantation

Gelana Farm

Altitude

1.700 – 1.900 metres above sea level

Plant variety

Geisha

Process

Natural

Tasting notes

Forest fruits, lemongrass & jasmin

Curious about this coffee?
Colombia Luis Anibal
Luis Anibal 1

Colombia Luis Anibal

Luis Anibal Calderón is a second generation coffee farmer working in coffee for over 40 years now. His life in the fields started when he was 12 years old. By the age of 15, his father gave him a small piece of land to work and he began to save the profits generated by this production. Six years later he managed to buy his first farm. He married and had 3 children. At age 40 he bought the Villa Betulia farm, where he first planted Castillo and Caturra.

In search of a way to remain profitable, he began planting specialty coffee varieties in 2012, when he planted 5,000 Geisha trees on around 5% of his farm. Luis’s sons work alongside him on the farm and are learning to cultivate these specialty varieties.
Ten years later, it was apparent to Luis Anibal that returns from cultivating Geisha were worth the extra effort. He decided to dedicate his entire farm to farm more delicate and rare specialty varieties, such as Geisha and the Pink Bourbon in this lot. His dream is to produce 100% exotic varieties like these on his farm and would like drinkers of his coffee to understand the effort and love his family puts into their coffees.

Today, Villa Betulia is planted with a wide range of specialty varieties including Red, Pink and Yellow Geisha, Tabi, Java, Sidra, Striped Bourbon, Maragogype, Pacamara, Marageisha and several varieties of dwarf Geisha.

We currently have three excellent coffees in stock from Luis Anibal. Two Gesha’s (Natural and washed) and one experimental processed Honey Anaerobic Caturron variety.

Honey Caturron lot – SOLD OUT
Caturron is fairly new variety, it’s a natural mutation of Caturra. After selective picking the cherries are fermented for 150 hours in sealed bags (anaerobic). After the anaerobic fermentation, the coffee is fermented for another 50 hours in traditional concrete fermentation tanks.
The result is a very expressive and unique cup with flavours of cola, cardamom and star anise.
Natural Geisha lot – SOLD OUT
Very nice and expressive natural. It’s super clean and layered with flavours of rosehip.
Washed Geisha lot
Only the ripest cherries are picked before being taken to the processing plant to be pulped and fermented for 36 – 40 hours. Afterwards the coffee is left to dry in a special canopy with temperature control for a prolonged time of 15-20 days for greater quality.
Complex and layered coffee with flavours of lemoncurd, tropical fruits and honeycomb.

Region

Acevedo, Huila

Plantation

Villa Betulia

Altitude

1.550 metres above sea level

Plant variety

Caturron

Process

Honey 

Tasting notes

cola, cardamom & star anise

Curious about this coffee?

Region

Acevedo, Huila

Plantation

Villa Betulia

Altitude

1.550 metres above sea level

Plant variety

Geisha

Process

Washed 

Tasting notes

Lemoncurd, tropical fruits & honeycomb

Curious about this coffee?
Colombia Lester Lerner

Colombia Lester Lerner Honey

Finca El Imperial is located in Namay, a village or ”vereda” in the department of Cundinamarca, Colombia, with a temperate climate and an altitude of 1400 – 1900m above sea level, this place is ideal for growing orchids and a wide variety of fruit trees and of course….coffee.
Finca El Imperial has belonged to the family since 1972 when Jorge Isaza acquired this land that was part of Hacienda Namay, a well-known coffee farm. From 1988, during the national coffee crisis, Vladimir Lerner, Don Jorge’s son in law, took over along with his wife Pilar. They sew pitaya until 2004 when coffee made its comeback and once more became the main crop at their finca.
They currently grow Castillo, Tabi, Maragogype and Gesha at their farm, where they experiment with different processing methods.
Our lot is a honey processed coffee of the Castillo variety. It’s a very nice espresso coffee with mild acidity, lots of sweetness and velvety mouthfeel. Expect flavours of chocolate, caramel and cranberry.

 

Region

Namay, Cundinamarca

Plantation

Finca Imperial

Altitude

1.550 metres above sea level

Plant variety

Castillo

Process

Honey

Tasting notes

Chocolate, caramel & cranberry

Curious about this coffee?
primavera

Colombia La Roca

Tolima is situated in the west of Colombia. It sits between Huila, Cauca and Valle De Cauca and is bordered by Caldas to the north and west. This region is one of the least inhabited ones in the country and is quite difficult to reach. The department of Tolima is known for the high productivity of farming and for the outstanding quality and unique profile of specialty coffee produced here.
This lot comes from Finca La Roca owned by Jorge Rojas. Jorge inherited and took on the farm, helping his mother, when he was only 12. Due to this loss in the family at that time it was difficult for Jorge to finish his studies as his work was needed for the family’s survival. Now, with 20 years of experience in coffee farming, Jorge has been developing the farm by planting rare varietals, such as Pink Bourbon and Geisha. Jorge has especially focused on the post-harvest processing, for he realises the importance of processing for making the most of the coffee grown.This lot is a pretty uncommon semi washed; first there is a 24 hour pre fermentation in plastic bags. After pre fermentation the coffee is pulped and undergoes 72 hours of anaerobic fermentation in plastic barrels. Then coffee is dried in 20 days in drying beds before going to 30 days of stabilisation.
Up until now we were always drawn to the washed Pink Bourbon coffees for their complexity and delicate flavours. We often found other fermentations did not enhance the inherent flavour of the Pink Bourbon Variety. When this coffee passed the cupping table we were immediately drawn to it for it’s super fruity flavours and it’s complexity.

Region

Tolima, Colombia

Plantation

Finca La Roca

Altitude

1.800 metres above sea level

Plant variety

Pink Bourbon

Process

Semi Washed

Tasting notes

Vanilla, grapefruit & blueberry

Curious about this coffee?