Specialty coffee.
At cost. Not retail.

El Jaragual is a 150-hectare family-run farm in the northern Andes of Antioquia. Jorge Mira is a forestry engineer by background who takes a different approach to farming. A large part of the property is dedicated to preserving native forest and sustainable pine plantations. The coffee grows among native trees, creating a diverse ecosystem and natural shade. For Jorge, producing great coffee and looking after the land go hand in hand.

This Rosado goes through a carefully controlled washed and thermal shock process. Only ripe cherries are selected, floated and oxidised for 24 hours. After dry pulping and another period of oxidation, the coffee is washed at 45°C creating a thermal shock, then ferments for 36 hours with specific yeast at below 25°C before a final wash at 5°C to seal fermentation. It is then slowly dried and stabilised.

The result is a ridiculously clean, juicy and complex cup. Mango and passionfruit bring tropical sweetness. Florals keep things lifted. Strawberry ice cream adds a creamy, nostalgic finish.

Finca Reina Elizabeth is an eight-hectare farm in Costa Rica's West Valley, run by producer Marvin Barrantes. Everything here is done with care and attention: a clever wet mill designed for the scale of the operation, beautifully maintained raised drying beds and greenhouses. Marvin is hands-on with every part of production.

The coffee is Sarchimor, a hybrid of Villa Sarchí and the Timor Hybrid. In the right hands it produces something seriously delicious. And Marvin knows exactly what he is doing.

For this Black Honey lot, ripe cherries are hand-picked and depulped without water before being spread across raised African drying beds inside a greenhouse. Left untouched for the first three days to allow fermentation to develop and mucilage to form, then broken up and turned regularly for another 12–14 days.

The result is bright, sweet and silky: juicy nectarine, forest berries and delicate florals with plenty of depth and jammy sweetness, and the clean, balanced character Costa Rica is known for.

Grown in the highlands of Idido in Ethiopia's famous Yirgacheffe region, this coffee is produced by smallholder farmers cultivating traditional Ethiopian heirloom varieties beneath the shade of false banana trees. Year after year, Yirgacheffe delivers the most expressive, floral and complex cups on the planet and this lot is no exception.

The anaerobic fermentation process adds fruit intensity while keeping the cup remarkably clean. At 2,170 metres above sea level the slow development of the cherry creates layers of complexity that filter methods bring out beautifully.

Expect a bright, expressive cup with juicy summer berries, soft vanilla sweetness, candy floss and the unmistakable floral and black tea character Yirgacheffe is known for. A lively, aromatic coffee that reminds you why Ethiopia remains the heartland of specialty coffee.

High in the mountains of the Sierra Nevada de Santa Marta, William Sepúlveda cultivates coffee with the care and dedication that has shaped his family for generations. La Viña sits between 1,600 and 1,800 metres above sea level in Nueva Bélgica, Pueblo Bello, where cool mountain air and rich soils create the perfect environment for exceptional coffee.

William is the third generation of coffee growers in his family. After the absence of his father he worked alongside his mother from a young age to help raise his five siblings, finding purpose and responsibility in coffee farming. Every harvest from La Viña carries decades of knowledge, resilience and love for the land.

"La Viña is my life and my history. It is the place where my family has cultivated dreams and coffee for decades."

In the cup expect a vibrant and juicy profile with notes of vino tinto, ripe strawberry, bright lemon acidity and smooth caramel sweetness. The natural process gives a syrupy body and wine-like complexity that makes this one of the most expressive Colombians we have ever tasted.