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.


Roast            Light / Filter Brewing
Region          Eastern Mbale District
Varietal         Typica, SL14, SL28 and Bugishu
Altitude        1500 – 2000
Process        Natural
Cup Score    85.75

Tasting Notes
Sweet strawberry jam with crisp lemon and sweet grapefruit acidity up front, gives way to a lingering creamy chocolate, caramel and roasted hazelnut finish.

Bugisu Washed Arabica is the most renowned of the Ugandan Arabicas. Grown in and around Mbale, they compare very favourably with other East African high grown coffees. The crop is grown on the slopes of Elgon mountain range in three distinct areas, namely the Mbale, Sironko, and Kapchorwa Districts, and is thus found at varying altitudes, ranging from 1300 metres in the South, climbing up to 1900 metres in the Central and Northern Districts.

The Bugisu crop is intercropped alongside other crops on the ‘kabanjja’. The area of the kabanjja under cultivation for Arabica averages 0.36 hectares, with an average yield of approximately 600kgs per hectare. The harvest season starts in September, completing around February each year. The population of the Mbale district is over 90% rural, with the community primarily supported by agriculture. Apart from coffee the region is also known for maize and vegetables.


Roast           Light / Filter Brewing
Region         Gedeo Zone
Varietal       Bourbon
Altitude       1800 – 1900
Farm Size    5 hectares

Process        Natural
Cup Score    83.25

Tasting Notes
Sweet raisin and grape juice up front, with berry and apple acidity that lingers in a malt, chocolate and hazelnut finish.

Niguse is a second generation farmer whose farm is located in Halo Bariti rural village. The area is relatively new with less than 40 years of coffee cultivation.

The coffee cherries are sundried on raised beds. It usually takes between 17-21 days to dry to an acceptable moisture level of around 11% in volume depending on weather conditions during the period. In November however, it takes longer due to the increase in wet weather and overall moisture present during the rainy season.

As this is a single producer lot, it isn’t really feasible to engage in community development of significant scale. However, Niguse Jilo’s improvement on his farm practices, such as yield improvement and quality improvement, have set an example for other farmers in the area.


Roast            Medium / All Brewing Methods
Region          Jinotega
Varietal        H1 Hybrid
Altitude        1100 – 1450
Process         Fully Washed
Cup Score    87.75

Tasting Notes
A unique cup with intensely floral jasmine and green tea up front. A creamy milky flavour and texture move to sweet malt, caramel and white chocolate.

La Bastilla Farm was established 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region. Over the following 16 years, the farms were replanted new diverse range of varietals, and infrastructure was renewed including roads, living quarters and, mill and processing plant. Certified Rainforest Alliance provides environmental policies, as well as groundwork to establish a unique education project giving opportunities to young children and adolescents in the local area.

Priding themselves on being one of the few specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin, meaning they plant, produce, harvest, process, classify and market/export all of their green coffee beans globally. The fully integrated wet and dry processing plant of La Bastilla Estate, they differentiate the coffees harvested from different farm sections or different varieties with 4 different processes. These lots then await “orders” for hulling/grading and export. Each season La Bastilla produces approximately 350 micro-lots.

The four processes used on the farm are:

Fully Washed – traditional processing. dried at 45 degrees C.

Honey processed – Specially selected lots harvested mid crop are dried with the mucilage still attached to the parchment skin.

Yeast Fermentation – Using specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment (bins) which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes. That’s why it’s called “Pineapple Candy”.

Natural processed – Selective hand picking of very ripe sections of the farm are processed as Naturals. A long slow drying process occurs in two stages. The details of this process is a “trade secret” their our mill manager, Victor. La Bastilla Natural lots have deep and exotic black-fruit-like tastes. That is why its called “Blueberry Candy”.


Roast           Light / Filter
Region         Huehuetenango
Varietal        Bourbon
Altitude       Strictly Hard Bean (SHB)
                         1200+ MASL
Process       Fully Washed
Cup Score   85.5

Tasting Notes
Fresh butter, spice, cinnamon, cocao nibs and dried currants. Heavy coating mouthfeel carries a black tea, chocolate and cream finish.

Huehuetenango is a department in the highlands of the Sierra de Los Cuchumatanes in the South-Western region of Guatemala, and is considered to be one of the best regions for coffee cultivation in the country. 

It is a dry region protected from frost by the warm air currents that sweep eastward from Mexico’s Tehuantepec region. The high elevations of the mountain range (the tallest non-volcanic group in Central America) allow the coffees to develop the distinctive flavour characteristics for which they are renowned. 

The SHB grading indicates that these particular beans were grown above a minimum 1350 meters, and Huehuetenango examples tend to grow at 1500-2000 meters.

Coffee harvest around Huehuetenango begins in January and can last through until April, depending on the area and the altitude. Fortunately, considering that the area is quite isolated, the plentiful number of rivers and streams permit most farmers in the area to process their own coffee, as opposed to sharing a single communal mill.

Each family has a depulping machine and then dries the wet parchment on patios next to their houses. Much of the harvesting in this area is done by hand; a slow, practiced method that nonetheless allows for greater control over the quality and consistency of the product.

The farmers in the Todosanterita area are members of the Cooperativa Todosanterita, which is Fairtrade certified, and through the Coop, FEDECOCAGUA (Federation of Cooperatives of Coffee Producers of Guatemala).

These groups seek to provide farmers and local communities with better living conditions and services such as drinking water, clinics, schools, libraries, and modern technology. They also try to achieve better prices for the farmer’s produce, and to provide agricultural education and financial backing. In the village the predominant Mayan language is ‘Mam’ and is used more commonly than Spanish, the national language.


Roast           Medium / All Brewing Methods
Region         Nzoia
Varietal       SL 28, SL 34, Batian, Ruiru 11
Altitude       1600 – 1800
Process        Natural
Cup Score   85.5

Tasting Notes
Dark inky cup with sticky plum notes, purple berry fruits and lemon carry through to a long toffee finish.

The history of the farm dates back to the 1940’s when the family of Mr EW D’Ollier owned the farm. The D’Olliers used to process and mill their coffee as well as for the neighbouring small scale farmers. In 1976, they sold the farm to Gatatha Farmers Co Ltd who ran the farm until September 2011 when they sold it to the current owners of the farm.

The coffee is produced from handpicked cherries, harvested at their peak ripeness between October and December. The cherries are dried on raised African beds. The slow meticulous drying of the cherries can take up to seven weeks.

The management and current owners take a deep interest in the welfare of their employees. The farm has sponsored two high school students from poorer backgrounds to gain their school qualifications. It is hoped this programme will be expanded in the future.


Roast         Medium / All Brewing Methods
Region       Cerro Bonito, San Jerónimo
Varietal      Catimore
Process      Fully Washed
Grade          Strictly High Grown
Altitude        1400 – 1700
Certified    Fairtrade
Cup Score  83.75

Tasting Notes
Honey, lemon, apple and delicate floral notes. Smooth rounded body carries a sweet finish of raisin and caramel.

Finca “Cerro Bonito” consists of 2.8 hectares of coffee planted in 2012. The farm has an average annual production of 120 qq of dry parchment coffee.It was established by the producer Nelson Soza and his family, who is a third generation coffee producer, since his father and grandfather were engaged in the same field before him. The farm is located about 7 kilometers from the Nelson’s residence in a community called Las Aradas in the municipality of San Jerónimo, Comayagua, Honduras. This parcel of land is just 2.8 hectares in size, and situated at 1550 metres above seal level. After hand picking the cherry is processed and slowly over 10 days in solar dryers with multi level screens. The farm being some distance from Nelson’s residence means that carrying materials and organic agricultural practice is more complicated and expensive, especially during the rainy season.

While the coffee is not certified organic, Nelson makes use of the coffee by-products, such as cherry skin, to make his own natural fertilizer, reducing waste and saving on costs. The farm is maintained to organic standards.Nelson was born in the late 1970’s, and along with his wife has fathered four boys, currently aged 18, 14, 11 and 5 years respectively. The cultivation of coffee for this family represents their heritage and livelihood, since more than 90% of their income depends on the sale of coffee.Nelson Soza has been an active member of the COAPROCL cooperative since November 2017, where, in agreement with his brothers, he took the place of his father Tomas Soza Calderon, who unfortunately died in October of that same year. Nelson currently serves as vice-president of the COAPROCL board of directors.


Roast            Light / Filter Brewing
Region         Serra da Mantiqueira, Minas Gerias
Varietal        Yellow Bourbon
Altitude        1000 – 1350
Process        Natural
Cup Score  85.75

Tasting Notes
Sweet sugary cup with a rounded and slightly boozy orange acidity. Smooth clean body carries through to a lingering caramel and hazelnut finish.

Located in the middle of the Mantiqueira mountain range, Fazenda Rio Verde has been in existence for over 130 years. Surrounded by 773 hectares of virgin forest which has many waterfalls and beautiful hiking trails, the farm is a true natural sanctuary where coffee occupies just over 40 percent of the total area. The soil is predominantly clay on a red mineral volcanic base, rich in decomposable material. On the mountain slopes, the diversity of vegetation has given these soils an unequalled richness in terms of nutrients and organic material, positively complimenting the production of high-quality coffees. The Ipanema Premier Cru is an innovative approach in the search for producing the highest quality coffees in Brazil. After 4 years of testing varietals, processes, maturation curves and drying methods it was discovered under what conditions the best quality was found.

Premier Cru strictly consists of only Yellow Bourbon, Yellow Catuaí and Red Acaiá varietals due to their superior quality in the cup. With only the best 32 terroirs above 1,000 MASL at Fazenda Rio Verde chosen for Premier Cru, they all offer differing profiles due to their unique positioning on the farm. This, along with a new model of harvesting, processing and drying at a brand-new state-of-the-art facility, positions not just coffee but microlots like never before, by being able to guarantee consistency across harvests. Projecting the concept of flavour to the next level, every year a new collection of Premier Cru is collated consisting only of the best flavour profiles from the crop. They are separated into editions (Black, Gold & Blue) according to their cup-complexity and branded as a flavour that the cup-profile is most closely associated with.


Roast           Medium / All Brewing Methods
Region         Eastern Kenya, Embu North District, Manyatta Division
Varietal       SL 28, SL 34, Ruiru 11, Batian
Altitude       1600 – 1800
Process        Fully Washed
Cup Score   84

Tasting Notes
Delicate tea like body and flavours with nectarine and mandarin fruit and acidity. Clean sweet hazelnut and malt finish.

Rianjagi Farmers Co-operative was registered in 1998, under the co-operative societies act. It is located in Embu municipality, Manyatta Sub-county in Embu County. It is surrounded by scenic highlands, South West of Mt. Kenya forest and is situated in an area famed for producing some of the world’s finest coffees.The society has grown its membership from 565 in 1998 to 1958 by 2017 of whom 1411 are active members.

The management committee comprises of five members i.e 4 Male and 1 Female. The society has hired 6 permanent staff and seasonal workers dependent during the high season. Rianjagi FCS management committee are involved in making major decisions for the society as a whole. The conditions for coffee growing are near perfect, there is abundant rainfall throughout the year, with concentrated wet periods between March-June and October- December.

The average daily temperatures range from 100C to 260C with considerable cooling taking place at night. The water used at the station for fermenting and washing the coffee is drawn from the nearby rivers and is re-circulated during processing for conservation purposes. After use, it is moved into soak pits away from water sources so that it does not pollute the area.