Six coffees. Six places on the line.

Picked by hand on farms of a hectare or two, fermented for thirty-six hours, dried on raised beds. The kind of lot that tastes like fruit before it tastes like coffee. We take it light and stop forty seconds after first crack, so the bergamot survives.

Variety

74158, local landrace

Altitude

2,050 – 2,200 m

Process

Washed, raised-bed dried

Cupping

Apricot, bergamot, black tea

Double-washed, soaked overnight, dried slowly under shade. Kenyan coffee is savoury and sharp at once; this one is the reason people fall for it. The most expensive green on the table and the bag we would least like to run out of.

Variety

SL28, SL34

Altitude

1,750 m

Process

Washed, double fermentation

Cupping

Blackcurrant, tomato, brown sugar

The bag we sell most of. Clean, sweet, forgiving of your grinder and your water. If you only buy one, buy this. Dropped a minute and a half after first crack, where the apple turns to caramel and the acidity stops arguing.

Variety

Caturra, Castillo

Altitude

1,650 m

Process

Washed, patio dried

Cupping

Red apple, panela, cocoa

Dried whole in the cherry, so the fruit sugars soak into the bean. Low acidity, big body, the espresso that makes a flat white taste like dessert. Dropped later than the Huila, just short of where chocolate becomes char.

Variety

Yellow Catuaí

Altitude

1,100 m

Process

Natural, dried in the cherry

Cupping

Hazelnut, milk chocolate, dried fig

Hulled while still wet, which is why Sumatra tastes like nowhere else: earthy, heavy, almost savoury. Taken dark on purpose, nearly to second crack, because that is where the cedar and the molasses live. The bag for milk.

Variety

Andung Sari, Sigarar Utang

Altitude

1,400 – 1,600 m

Process

Giling basah, wet-hulled

Cupping

Cedar, dark chocolate, molasses

The blend for people who want the same cup every day. Two of our medium roasts, each dropped where it should be and blended afterwards, so neither is compromised for the other. Kraft bag, because it is the everyday one.

Components

60% Huila, 40% Cerrado

Altitude

1,100 – 1,650 m

Process

Washed and natural

Cupping

Toffee, red apple, milk chocolate