Our new single origin coffees are bursting with a range of flavours, from apricot and grape to uplifting citrus fruits and smooth dark chocolate.

Nicaragua

This Nicaraguan coffee, produced by Ofi, is made with 100% Caturra beans These are grown by 500 small scale farmers in Matagalpa, a region located in the mountainous north central region of Nicaragua and featuring altitudes between 1200 and 1600 metres above sea level as well as rich volcanic soil and a tropical climate. These conditions provide an ideal environment for coffee cultivation by promoting slower cherry ripening and efficient coffee bean development.

Coffee is processed on Nicaraguan farmers’ own farm, which are usually comprised of 10+ hectares. Here, coffee cherries are hand picked from sunrise until 3pm and brought back to the farms’ wet mill to be weighed and pulped. Following this, the beans are left to ferment aerobically overnight, without water for 12-18 hours depending on the altitude and ambient conditions. It is then sun dried for 9-11 days until the moisture content reaches 11.5%.

Honduras

The region of El Paraiso, Honduras has a reputation for producing excellent coffee and this coffee from the COHONDUCAFE foundation is no exception. It is grown at a relatively high altitude (1400masl) and high temperature (16-22.5 degrees celsius) for the area which provide the ideal microclimate for growing coffee.

COHONDUCAFE places a great deal of emphasis on supporting their farmers in El Paraiso, their main support factors being social responsibility, technical assistance and gender equality. They offer training and advice to local coffee growers, provide them with equipment and ensure women are included in the process and their contribution valued. The foundation also contributes to the construction of schools in rural areas and provision of educational kits for students.

Honduras coffee has recently reached speciality levels compared to other Central American countries, something that has been met with enthusiasm from speciality roasters and will no doubt lead to increased interest in Honduran coffee going forward.

Featuring a rich and complex flavour profile, this 100% Caturra coffee offers bold notes of black plum and red grape, complemented by a treacly sweetness.

Peru

Cordillera Azul Cooperative was founded in 2018 by a group of 14 producers, led by Juan Rivera, who came together with the aim of fostering solidarity and bringing about economic and social change in the region. The cooperative currently has 204 members across 733 hectares of coffee plantation and has been hugely successful in fostering new opportunities for local farmers.

Profits made by the cooperative are re-invested into the farms, where they are used to implement more sustainable practices such as the use of organic fertilisers, producing their own compost and building solar dryers/tanks. Additionally, funding from the AGROIDEAS state project has enabled the cooperative to acquire quality areas and to hire agronomists to work directly with producers.

A combination of sweetness and a hint of spice, this Peruvian coffee from the Cordillera Azul Cooperative features a blend of taste notes that begins with mango and apricot and is complemented by a finishing hint of cinnamon.