This area, known as Tarruzu, is divided into 3 parts – Dota, Tarrazu and Leon Cortes. Coffee found its way here through the efforts of Mr Estanislao Urena Mora and his brother, Jose Urena Mora, who sowed a plantation of 2 hectares without the use of any chemicals, not even fertilisers. Beans are picked by hand and mechanically pulped to prepare them for fermentation and drying on patios. Following this, the honey process takes places, preserving 70% of the mucilage (the sticky, sugary coating around the coffee seed). This retained layer dries to a honey-like consistency, which translates into the flavour profile as a delightful sweetness, complimented by subtle tobacco notes and rich caramel.

Grown under the Central American sun, these beans are a testament to the region's natural beauty. Processed using the natural method, they deliver a unique flavour profile, blending the succulence of blackberry, the tantalizing allure of blueberry, the richness of blackcurrant, and the delicate touch of hibiscus. Cultivated from the renowned Coffea Arabica species, these beans offer an exceptional sensory experience. Let the harmonious marriage of altitude, natural processing, and flavour transport you to the heart of Guatemala with every delightful sip.

Our washed Colombian beans come from the Burila estate, nestled on the Western, Pacific-facing side of the country. Home to roughly 84,000 trees, micro-climates, sloping of the land and changing weather patterns allow for fresh coffee to crop throughout the year. Coffee from Burila is picked at optimum ripeness and sugar level. The cherries are then depulped without water and fermented for 19-22 hours to bring out the sweetest, red fruit flavours resulting in a silky, sweet coffee with cocoa acidity.

Premium beans ethically sourced from Latin America regions, decaffeinated through the natural swiss water process. No caffeine, no chemicals. The Swiss Water Process is certified organic and preserves all the coffee’s original characteristics whilst removing the caffeine.