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.

LUIS CAMPOS
Costa Rica Luis Campos

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CRISTALINA
Colombia La Cristalina

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DOIPANGKHON
Thailand Doi Pangkhon

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LAPRIMAVERA
Colombia La Primavera

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ELVERGELKOJI
Colombia El Vergel

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DOIPANGKHON_ZAK
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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

Cedar, cocoa & spicy

Curious about this coffee?
Brazil-Dulce
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Brazil Dulce

Our Brazilian coffee comes from Capricornio. They established Capricornio to breathe new life in five regions in the southern states of Paraná and São Paolo, which until the 1960s, were one of the country’s most vibrant coffee producing regions. Due to terrible frosts and the rise of the major coffee regions up north, its production stagnated, leading many coffee farmers to move north, leaving their farms underdeveloped. Now, due to climate change, these regions have become attractive to farmers again, but hardly anyone saw specialty potential.
That is until Capricornio found 20 passionate farmers and started the Four Seasons project: they helped them turn their farms into modern, ecologically sustainable farms and process their coffees to the highest standards.

Now, they have started to show what these coffee regions have to offer the specialty coffee world. Because of its uniquely low latitude (around the tropic of Capricorn at 23ºS), coffee here endures more stress while developing. This leads to large, slowly ripened cherries with surprisingly complex cup profiles, similar to what happens at higher altitudes. We were impressed not only by the coffee’s cup quality, but by the company’s achievements in processing and creating coffees in close cooperation with specialty roasters.

The Dulce has a classic Brazilian cup profile: good body and sweetness, mild acidity and loads of nutty and chocolate flavours. Very good everyday espresso.

Region

Paraná

Plantation

Capricornio Coffee

Altitude

700 – 1.000 metres above sea level

Plant variety

Bourbon

Process

Natural & Pulped Natural mix

Tasting notes

Chocolat & walnut

Curious about this coffee?
INDIA_ZAK
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India Thogarihunkal

The estate’s history goes back to 1857. Located in the slopes of outer Giries of Western Ghat, in a Karnataka region, Chikmagalur. The area is the birthplace of Indian coffee culture and gained its trading importance together with the beginning of coffee cultivation on its terrain.

At 1000-1400 meters above sea level T B Malle Gowda in the 19th century realized that the place is perfect for growing arabica plants hence, together with the British established coffee estate. The plantation was run further by his son T B Nagesh who shared his father’s passion for coffee.

Farmers nurture a mixed cropping system that cultivates coffee harmoniously with other plants and trees such as pepper vines, cloves, dadaps, and wild figs. Thogarihankal Estate is considered to be a wildlife sanctuary, Don’t be surprised if you spot a Green Pigeon, Siberian Crane, or a Whistling Teal here.

What makes coffee from this estate so great is the consistency of growing high-quality coffee beans over the years.

 

Region

Baba Budangiri Hills

Plantation

Thogarihunkal Estate

Altitude

1.000 – 1.400 metres above sea level

Plant variety

Catuai & Sarchimore

Process

Natural anaerobic

Tasting notes

Almond, honey & chocolate

Curious about this coffee?
Koji
YellowGeisha

Colombia El Vergel

The El Vergel Estates are located in Fresno, Tolima. El Vergel is managed by the Bayter brothers, Shady and Elias. They have been involved in farming since their childhood, following their parents footsteps, who started with growing avocados. In 2012, the Bayter brothers ventured into the world of coffee and fell in love with it.
Elias who is in charge of processing is very passionate about coffee processing. He loves experimenting with different processing methods.
We have two very special lots from El Vergel.
Java Koji Process Lot – SOLD OUT
Kaapo Paavolainen and Christopher Feran collaborated with El Vergel in series of processing protocols using koji (a kind of mould) that Kaapo could use as part of his presentation for WBC 2021 in Milan. Koji has been used for centuries for fermentation of other products, for instance it is used to make products like Soja sauce and Miso.
Now, they have also made a protocol to use Koji in coffee fermentation. The Koji  serves as a processing agent—saccharifying polysaccharides and complex starches to make them available for secondary fermentation by other microbes as well as enzymatic processes within the coffee itself, while also producing glutamates that improve cup structure. No koji spores end up in the final cup.
In other words; more products are made available for fermentation, which could results in complexer and more layered cup of coffee. What makes this extra interesting is that it does not alter the flavours of the coffee, but uplifts it.
It also attributes to a better viscosity / body of the coffee.
Yellow Geisha CM Lot
This Geisha is one of the most demanding coffees produced at El Vergel. It’s planted at the highest part of the estate. The Yellow Geisha was planted here based on the soil and climate conditions, to promote an extended growth of the cherries to increase brix content.
The Carbonic Macerated fermentation makes it a very unique type of geisha, with the characteristics of the variety, but also a new world of possibilities.
Expect a very expressive, complex and clean cup of coffee, with notes of candied peach, jasmin and vanilla.

Region

Fresno, Tolima

Plantation

El Vergel Estate

Altitude

1.450 metres above sea level

Plant variety

Java

Process

Koji fermentation

Tasting notes

orange, tropical fruits, black tea, creamy

Curious about this coffee?

Region

Fresno, Tolima

Plantation

El Vergel Estate

Altitude

1.450 metres above sea level

Plant variety

Yellow Geisha

Process

Carbonic Macerated

Tasting notes

Candy peach, jasmin, vanilla

Curious about this coffee?
Diofanor-ruiz

Colombia Diofanor Ruiz

This coffee was grown by Diofanor Ruiz at the farm La Divisa. La Divisa is located near Buenavista in the Quindio region. At La Divisa they grow a small amount of varieties: Castillo, Variedad-Colombia, Pink Bourbon and they also decided to plant 5000 Gestia trees in 2018.

Diofanor has passed on the management of the farm to his son, Sabastion, he still holds the reins on a few, select passion projects/batches during the year. This is one of those coffees.
The Natural anaerobic microlot is 100% Castillo variety. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

The coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 40 hours in an anaerobic environment. Afterwards sundried until ideal moisture content was achieved. In 2021, due to high demand and the farm’s incredible reputation, Diofanor and Sabastion have produced only natural processed coffees, the coffees for which they’re best known.

Expect a very expressive and clean cup with loads of red fruit and nectarine flavours and a bright winey acidity.

 

Region

Buenavista, Quindio

Plantation

La Divisa

Altitude

1.600 metres above sea level

Plant variety

Castillo

Process

Natural anaerobic

Tasting notes

red fruits, nectarine, winey

Curious about this coffee?