Roast            Medium / All Brewing Methods
Region          Manjarabad, Western Ghats, Chikmagular District.
Varietal        SLN9 – SLN6 – S-795
Altitude        915 – 1220
Soils              Deep friable, porous, rich in organic matter, slightly acidic.
Process         Fully Washed
Cup Score    82.25

Tasting Notes
Delicate winey stone fruit notes in the front palate, with a smooth silky body. Honey and malt notes linger in the finish.

Kelagur Heights Coffee and Tea Estates is owned by the Mathias Family for the past four generations. It is located in the first range of the Western Ghats in the Chikmagular District of Karnataka State.

Spread over 120 hectares, Kelagur Heights Estate harvest up to 150 tonnes annually of some of the finest Arabica and Robusta coffee beans each season.

With Arabica, the main varietals are S 795 and Selection 9 and with Robusta, it is a mix of old robusta and S 274 which grows at lower elevations. Coffee grows under a mixed canopy of shade with the upper canopy comprising trees such as ficus; albizzia; cedrela toona and javanica.

The Estate has fully integrated facilities for coffee processing, with on site pulp houses and curing works. Fourteen perennial springs on the Estate ensure that the washed Arabica and Robusta grades are both of the highest standard.

With all their coffees, the emphasis for Kelagur Heights Estate has always been on sustainability under the expert guidance of the Central Coffee Research Institute of India and this particular variety is a hybrid developed in conjunction with them.

Developed ostensibly to be disease resistant and sustainable, this variety is from a specific gene bank developed by the Central Coffee Research Institute in India.

Kelagur Coffee has won the Flavour of India Fine Cup Award for Arabica in 2008 as well as for their Robusta grades in 2005 which bears testimony to their continued emphasis on quality.


Roast           Medium / All brewing methods
Region         Multiple Regions
Varietal       SL28 & SL34
Altitude      1500 – 2100
Process       Fully Washed
Cup Score   82

Tasting Notes
Bright apricot and lemon acidity up front, with smooth chocolate and almond notes that linger in the finish.

Approximately 15 farmers across a mix of coops throughout the central Kenyan regions of Embu, Kisii, Kirinyaga, Machakios, Nakuru and Nyeri are responsible for the production of this Peaberry graded coffee. Grown in a picturesque location surrounded by mountains and national parks, the high altitude at which it is grown makes this bean particularly dense and concentrating the inherent bright acidity and fruity notes.

The Peaberry bean itself is somewhat of an anomaly, as it forms as a single seed or bean inside the cherry rather than the normal cherry which contains two seeds, with flattened sides facing together. Due to its rare occurrence, only about 5% of beans harvested are of the Peaberry variety. These are separated from the rest of harvest during processing, resulting in a refined and much sought-after flavour profile.


Roast            Medium / All Brewing Methods
Region         Sidamo
Varietal       Heirloom Varietals
Altitude      1927 – 1943
Process       Fully Washed
Cup Score  86.75

Tasting Notes
Crisp orange and nectarine acid carries through a smooth full body, with tropical pineapple and chocolate notes lingering in the finish.

The ‘Kebel’ of Uraga is in the Guji district, in the province of Sidamo, which lies in the mountainous zone of South Central Ethiopia. Nestled in the Oromia rain catchment area, the Sidamo region is ideally located for agricultural production, unlike other, harsher regions of the country.

The high altitudes at which this coffee is grown give the bean a naturally high density and contribute to its unique flavour notes of spice, wine and chocolate while increasing the bright crisp lemon citrus acidity.

Ripe cherries are delivered fresh-picked to the Uraga Washing Station for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 – 15 days (until the ideal moisture level has been reached).

In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.


Roast            Medium / All Brewing Methods
Region         Renacimiento
Estate           Candela
Varietal       Caturra and Catuai
Altitude      1300 – 1500
Process       Natural
Cup Score  85.75

Tasting Notes
A creamy full-bodied cup carries sweet toffee, hazelnut and nectarine notes, moving to rounded green grape acidity.

Candela Estate is located in Santa Clara in the Renacimiento region, near La Amistrad International Park. Spanning over 100 hectares, this group of family-owned farms produces high quality coffee and in recent times has diversified to grow a combination of Caturra, Catuai, Typica, Bourbon and Geisha varietals.

The history of coffee in this area dates back to the 1940’s when a few of the coffee produces from neighbouring Boquete and Volcan regions decided to start buying farms and planting them with Typica coffees. Given that the location was close to Costa Rica, it was easy for the farmers to obtain more exotic varietals over the border, and from the 1960’s onwards the farmers started introducing and cultivating new types such as San Ramon. Today, Candela Estate is the largest producer of coffee in Panama.


Roast            Medium / All Brewing Methods
Region         Santa Marta de Dota
Estate           Coopedota R.L.
Varietal       Catimore
Altitude       1450 – 1900
Process        Honey Processed
Cup Score   83.25

Tasting Notes
Sweet orange coating mouthfeel with milk chocolate and caramel notes. Delicate raspberry and orange notes linger in the finish.

Located in the famed, lush green hills of the Tarraz  region, the tranquil town of Santa Maria de Dota is home to Coopedota. The cooperative operates as an important economic and cultural resource for the town’s tight-knit community whose main industry is centralised around coffee production. At altitudes between 1,450 and 1,900 metres above sea level, the main micro-climate in the area is strongly influenced by the pacific-ocean and near-by natural reserves drawing in rainfall.

Established in 1960 by local coffee producers, Coopedota was designed to aid with financing, coffee processing and exportation through an economy of scale. Since then it has evolved into a exemplary cooperative of more than 900 members, producing approximately 60,000 69 kilo bags of coffee per year.

All Coopedota producers process their coffee at the cooperative owned mill. The mill itself is impressive with its colourful maze of pulpers, fermentation tanks, sorting lines and silos. Cherries are dropped off at the main entrance, being separated into specific qualities and certifications.

Coopedota hailed as the first coffee producer and roastery to be CO2 neutral certified in the world. They are paving the way for sustainable coffee production of the future. Not only by reducing and offsetting their emissions but also being actively involved in their community. A core value and key to success of the co-op is diversification. In the past couple of years Coopedota has undergone a rebranding and renovation at their mill, building an onsite caf  to help promote coffee tourism.

A common issue discussed throughout coffee is the aging demographic of its producers. In an attempt to encourage the younger generations to engage in coffee and farming, Coopedota now have a coffee school. This school focuses not only on the fundamentals of coffee production knowledge but also barista training; a new trend in the Costa Rican internal market.


We feel privileged to witness daily the transformation of a green bean that has come from the hands of a farmer to the aromatic roasted brown bean that we all love so much.

Part of our Ethos is not sourcing the cheapest coffee, but buying quality beans at sustainable prices.

With that in mind, we have recently been able to secure whole crops from farms in Honduras as part of the Bennetts Coffee 121 program.

This program enables Bennetts to connect us with Honduran farmers and we pay above market price for their whole crop of green bean.

By doing this we help provide security for the farmers to know that they have an assured income for their upcoming coffee season and allows us to stand behind the consistency and quality of our coffee.

Meanwhile our green bean suppliers are able to concentrate on growing the best product possible without the added stress of whether or not they will sell their whole crop.


We understand that at times you have to grab a coffee on the go and we also know the impact takeaway cups have on the environment.

That is why we are happy to announce our new range of compostable singe use cups are coming soon. These cups are brought to you from our friends at Detpak. They are an Australian owned industry leader in packaging and we are proud to partner with them to bring you a fully compostable single use coffee cup.

The “I Am Eco” range of cups from Detpak are made from Polylactic Acid (PLA) which is a thermoplastic made from renewable resources including corn starch and sugar cane, unlike other industrial materials that are made primarily from petroleum. PLA is exciting to us as it breaks downs naturally when it is exposed to the environment and doesn’t leave any toxic residues. Opposed to petroleum based products that can still be recycled but need to go through a recycling process separate to other recyclables.


There is new compostable bag on the block and it has our name on it.

We have been able to develop a 1kg Coffee bag that meets the EN13432 standard of commercially compostable plastics and packaging. EN13432 requires the compostable plastics to disintegrate after 12 weeks and completely biodegradable after six months. That means that 90 percent of the plastic material will have been converted into water and biomass or other valuable compost.

Even the valve on our new compostable 1kg coffee bags will be compostable.


At Botero we try to reduced waste where we can and we are always looking at new ways to do this.

We currently are running a trial with select cafes to test the use of 5kg reusable coffee tins instead of single us coffee bags.

So far the beautiful coffee remains the best quality and our test cafes love it but we continue to test and experiment with different freight services.

Once we conquer the logistical challenges around this we plan to roll it out to more wholesale partners as 2021 progresses.


We feel it's important to give back to the earth so no organic material goes to waste at our Roastery.

When the green coffee is dried at its origin the beans shed their husks. When heat is applied to the beans during the roasting process more husks are released from the bean. All of the husks that are released during our roasting process we capture.

The husks are great for gardens, so at the end of each roast day we place our coffee husks in a designated area at our roastery for members of our community to come and collect free of charge.

The final stage of the humble coffee bean is not forgotten.

The Botero Roastery café generates a lot of coffee grinds that we also leave for also local gardeners and farmers to collect free of charge. It is so popular in fact that the bags of husks and grinds rarely last the day before someone collects them and takes them home to their gardens.