A New Season, A New Profile: Curating the Perfect Spring Collection
As we move toward brighter days and the clarity of a new season, meet our new single origin coffees that offer a perfect harmony of balance and comfort. Selecting a single-origin is about more than just a region; it’s about finding a distinctive character that shines, whether pulled as a textured espresso on a Gaggia Accademia or brewed as a long, aromatic cup on a Jura Z10.
Indonesia Sumatra
The Heart of Bener Meriah: KSU Gayo Antara
Cultivated in the rugged, volcanic highlands of Bener Meriah, this season’s single-origin Sumatra selection comes from the celebrated Gayo Antara Cooperative. At altitudes of 1,500 meters, these Arabica cherries mature slowly amidst cool, misty mornings and nutrient-dense volcanic soil. This patient ripening process is the secret behind the coffee’s remarkable structure, offering the deep, complex flavors and sophisticated body for which Gayo coffees are world-renowned.
Founded in 2015, the KSU Gayo Antara Cooperative represents a dedicated community of over 865 smallholder farmers. Spanning nearly 1,000 hectares of the Bener Meriah district, every member is a Certified Organic and Fairtrade producer. These small family micro-lots are more than just farms; they are legacies of generational knowledge. By providing direct links to international markets and advanced agronomic training, the cooperative ensures that every bean reflects a shared responsibility for the land and the community.
The Art of Giling Basah: Traditional Wet-Hulling
To navigate the humid microclimate of the Gayo Highlands, the cooperative utilizes the traditional Indonesian "Giling Basah" (wet-hulling) method. Cherries are selectively hand-harvested and pulped, then partially dried until they reach a specific moisture content of 30-40%. Unlike standard processing, the beans are hulled while still moist before a final, slow drying stage to stabilize the coffee. This unique technique enhances the natural sweetness and builds the incredible body and rustic elegance that defines this world-class Arabica.
The Tasting Experience
In the cup, this Gayo Antara selection greets you with a full, syrupy body and a sophisticated, layered sweetness that reveals itself as the coffee cools. Expect an indulgent palette of warm vanilla, sun-ripened prune, rich molasses and dates. The experience concludes with a long, velvety dark chocolate finish. It’s a comforting, complex coffee that showcases both the quality of the region and the dedication of the farmers behind it.
Nicaragua
In the verdant highlands of Jinotega, northern Nicaragua, SOPPEXCCA stands as more than just a coffee producer; it is a cooperative built on the pillars of gender equity, sustainability, and long-term community resilience.
Led by Fátima Ismael since 1997, the cooperative operates on a transformative guiding principle: that true independence for women can only be achieved through economic autonomy and self-awareness. Today, women represent approximately 40% of SOPPEXCCA’s membership - a remarkable and uncommon figure in the traditionally male-dominated coffee sector.
Biodiversity & The Songbird Habitat
SOPPEXCCA’s farming model prioritizes shade-grown cultivation, a practice that does far more than just produce high-quality coffee. By maintaining a diverse canopy, the cooperative protects the coffee plants from climate stress while providing vital winter habitats for migratory songbirds. This creates a direct link between your morning cup and the conservation of global biodiversity.
Cultivating the Next Generation
Alongside environmental stewardship, SOPPEXCCA invests heavily in the future of its community. Through women-led agronomy groups like "La Fundación Entre Mujeres" and "Las Diosas", the cooperative supports female producers in technical, leadership, and decision-making roles.
Their impact extends even further through the "Children of Coffee" program, which focuses on youth education, alongside initiatives for financial literacy, farm management, and healthcare access.
Traditional Washed Processing
This lot is produced from 100% Catuaí variety Arabica cherries, a variety celebrated for its sweetness and reliable structure. The cherries are hand-harvested at peak ripeness and processed using a fully washed method - a traditional approach in Nicaragua that emphasizes clarity and a clean, vibrant cup.
Following careful depulping and controlled fermentation, the coffee is washed and dried locally under strict cooperative quality standards. This meticulous attention to detail ensures remarkable consistency across the appellative, delivering a final cup that is as reliable as it is refined.
The Tasting Experience
In the cup, this washed Nicaraguan single origin coffee offers a beautifully balanced and approachable profile. It opens with the bright, sweet notes of cherry, followed by the sophisticated, nutty undertones of marzipan. A subtle hint of orange peel provides a delicate citrus lift, all supported by a gentle acidity and a clean, structured finish typical of high-quality Jinotega-grown coffees.
Guatemala
This seasonal pick comes from the Santa Rosa Valley in south-central Guatemala, a region beautifully shaped by rolling hills, mineral-rich volcanic soils, and elevations reaching 1,450 metres above sea level. Coffee grown in this valley has a long history in Guatemala, known for its rich flavour and exciting cup profiles.
Benefiting from high altitudes, abundant rainfall, and an exceptional diversity of microclimates, the conditions in the valley allow the coffee to mature more slowly. This slow ripening concentrates the sugars within the cherry, showcasing why the Santa Rosa Valley is quickly becoming a region with significant potential for specialty-grade Arabica.
Santa Ileana Farm
This coffee is harvested at the Santa Ileana Farm, a distinguished member of the Cooperativa Integral Agrícola Nueva Esperanza del Bosque (CONEBOSQUE). The cooperative is deeply committed to strengthening the social and economic sustainability of local farming communities, ensuring that agricultural excellence translates into community stability.
Spanning approximately 70 hectares within the Santa Ileana Estate in Pueblo Nuevo Viñas, the farm cultivates a diverse range of high-yield, specialty Arabica varietals. Benefiting from volcanic soils and high elevations, the finest cherries are hand-harvested between January and March at peak ripeness.
Santa Ileana’s dedication to quality is well-recognized on the national stage. Notably, the farm earned an 11th-place ranking among hundreds of competitors at the ANACAFÉ Coffee Auction, a testament to its standing as one of the premier producers within Guatemala’s specialty coffee sector.
Shade-Grown Biodiversity
At Santa Ileana, coffee is grown under a diverse canopy of native shade trees across more than 40 hectares. This includes species such as the Inga Jinicuil, which play a vital role in maintaining soil health and nitrogen fixation. This traditional shade-grown system supports local bird populations, pollinators, and beneficial insects, creating a natural pest-management system that significantly reduces the need for chemical inputs.
Beyond biodiversity, the shade canopy creates a cooler, more stable growing environment. This naturally slows the maturation of the coffee cherries, allowing the beans to develop greater density and more complex, concentrated flavor profiles.
Meticulous Processing
To ensure peak quality, every cherry is hand-picked at optimal ripeness. Following the harvest, the coffee undergoes a careful washed process using fresh water to enhance the clarity, brightness, and balance in the final cup. This meticulous journey from soil to station reflects Santa Ileana’s deep dedication to both quality and sustainability.
A Creamy and Indulgent Profile
In the cup, this single-origin coffee from Guatemala offers a beautifully creamy body with exceptionally high sweetness and a clean, well-balanced finish. It is a comforting and indulgent coffee, characterized by rich flavor notes of maple syrup, vanilla, and raisin.