Our Coffee Selection
Curated coffees sourced for clarity, sweetness, and expressive flavor, from Nordic, European, and international roasters.
European Roasters
A rotating selection from the best Specialty Coffee roasters in the Europe outside of the Nordics.
Feature Roaster: Sango
Founded by Pastora Anacona in the 1980s, Villa Pastora is a family-run farm in Palestina, Huila, now led by Yulieth Mora. Growing coffee at around 1,680 masl, Yulieth has developed the farm into a community hub, creating local employment and sharing post-harvest knowledge with neighbouring producers.
For this lot, the coffee undergoes a washed process with an inoculated strain of Saccharomyces cerevisiae yeast to extend mucilage fermentation before the parchment is dried on patios for 15 days.
Expect a sweet cup with lingering notes of apricot, floral chamomile, and bright pink grapefruit.
Tasting Notes: Apricot | Chamomile | Pink Grapefruit
Origin: Palestina, Huila, Colombia
Producer: Yulieth Mora
Variety: Ombligon
Process: Washed Yeast Inoculated
Altitude: 1.680 m.a.s.l
Roast Date: 18th October 2026
Packaging: 250g bag roasted coffee beans
Feature Roaster: Sango
Raro Boda wet mill sits in Uraga, Guji, at 1,900–2,200 masl, serving around 250–700 smallholder farmers each harvest season. Established in 2018, the station is operated by SNAP, an Ethiopian coffee exporter that supports producers through quality training, education, and community development. With high elevations and cool growing conditions, the surrounding farms produce dense, slowly matured cherries with the sweetness and complex acidity characteristic of Guji coffees.
The ripe cherries are hand-picked and depulped before fermenting underwater in ceramic-tiled tanks for 48–72 hours. The parchment is then washed, density-sorted, soaked in clean spring water, and dried on raised beds for 10–14 days.
Expect a clean and calm cup with notes of lavender, sweet blood orange, and bright bergamot.
Tasting Notes: Lavender | Blood Orange | Bergamot
Origin: Uraga, Guji, Ethiopia
Producer: Smallholder Farms
Variety: Heirloom
Process: Washed
Altitude: 1.900 - 2,200 m.a.s.l
Roast Date: 18th October 2026
Packaging: 250g bag roasted coffee beans
Feature Roaster: Nomad
Located in Kayanza Province in northern Burundi, Nemba washing station works with 1,074 smallholder farmers growing Red Bourbon at elevations above 1,700 masl, near Kibila Forest. With support from a lead agronomist, the station provides farming guidance and promotes good agricultural practices, helping producers improve both coffee quality and long-term sustainability.
Ripe cherries are carefully selected, pulped, and fermented to remove the remaining mucilage before being thoroughly washed. The parchment is then dried on raised beds in the sun, allowing for even airflow and consistent drying.
Expect a sweet and silky cup, with notes of dried apricots, sweet honey and delicate white flowers.
Tasting Notes: Dried Apricots | Honey | White Flowers
Origin: Kayanza, Burundi
Producer: 1074 local smallholder farmers
Variety: Red Bourbon
Process: Washed
Altitude: 1.700 masl
Roast Date: 3rd November 2026
Packaging: 250g bag roasted coffee beans
Feature Roaster: Nomad
Sourced from around 500 smallholder farmers in Guji, Shakiso Hadesa brings together local Ethiopian varieties grown at 1.850–2.100 masl. The project is supported by Testi Specialty Coffee, which works with producers across the region to improve quality, traceability, and community infrastructure. Selected as Grade 1, this lot reflects the distinctive floral and fruit-forward character of Guji.
The ripe cherries are carefully hand-picked, sorted, and dried in thin layers on raised beds, with regular turning and protection from strong midday sun and night-time moisture. Once the cherries reach around 25% moisture, the layers are made thicker, and drying continues for a total of 15–18 days.
Expect a sweet and juicy cup, with notes of freeze-dried roses, candied blueberries and ripe raspberries.
Tasting Notes: Rose | Blueberry | Raspberry
Origin: Guji, Ethiopia
Producer: 500 local smallholder farmers
Variety: Local Varieties
Process: Natural
Altitude: 1.850 - 2.100 masl
Roast Date: 3rd November 2026
Packaging: 250g bag roasted coffee beans
Feature Roaster: Nomad
Founded in 1953, Karimikui Factory is one of the oldest washing stations in Kirinyaga, located on the slopes of Mount Kenya. It belongs to the Rung’eto Farmers Cooperative Society, which represents more than 2.500 smallholder farmers growing coffee at 1.700–1.900 masl.
Ripe cherries are hand-picked, visually sorted, and density-graded before being pulped and fermented for 12–24 hours. The parchment is then washed, soaked for a further 24 hours, and dried on raised beds or in solar dryers for 7–21 days.
Expect an intense and full-bodied cup, with notes of sweet apricot, bright kumquat and black tea.
Tasting Notes: Black Tea | Kumquat | Apricot
Origin: Ngariama, Kirinyaga, Kenya
Producer: Karimikui factory
Variety: SL28, SL34, Batian, Ruiru 11
Process: Washed
Altitude: 1.700 - 1.900 masl
Roast Date: 3rd November 2026
Packaging: 250g bag roasted coffee beans
International Roasters
A rotating selection from the best Specialty Coffee roasters from outside of Europe.
Rare + Exclusive
Exclusive lots from the worlds leading coffee producers
International Feature Roaster: Sweven
This natural Wush Wush comes from Finca Zarza in the hills of Bruselas, Huila, where Jonathan Gasca and Alejandra Muñoz cultivate coffee at around 1,540 masl. The six-hectare family farm combines coffee with native trees, other crops, and beekeeping, reflecting their thoughtful approach to both production and the surrounding ecosystem. Wush Wush, a rare Ethiopian landrace, is prized for its floral aromatics, vibrant acidity, and tropical fruit character.
Fully ripe cherries are selectively harvested before a 24-hour anaerobic fermentation, followed by flotation, 12 hours of controlled oxidation, and a final submerged fermentation. The coffee is then slowly dried in marquesinas for 10–12 days.
Expect a rich and intensely sweet cup with notes of juicy blackcurrants, tropical rambutan and an elegant violet finish.
Tasting Notes: Blackcurrant | Rambutan | Violet
Origin: Bruselas, Huila, Colombia
Producer: Jonathan Gasca
Variety: Wush Wush
Process: Anaerobic Submerged Natural
Altitude: 1,540 m.a.s.l
Roast Date: September 2026
Packaging: 200g box roasted coffee beans
Feature Roaster: Tanat
This natural Geisha comes from Abu Coffee, produced by José Luttrell in Cañas Verde, Boquete, where the coffee is grown at over 1,550 masl. The high-altitude conditions encourage slow maturation, allowing the Geisha variety to develop its distinctive aromatic complexity. The natural process further enhances the fruit and floral character of this expressive Panamanian coffee.
Ripe cherries are dried whole, allowing the fruit to ferment naturally around the beans and intensify sweetness and aromatics.
Expect a juicy and fruity cup with notes of cherry juice, pineapple, and rose.
Tasting Notes: Cherry Juice | Pineapple | Rose
Origin: Boquete, Panama
Producer: Abu Coffee, José Luttrell
Variety: Gesha
Process: Natural
Altitude: 1.550 m.a.s.l
Roast Date: 2nd September 2026
Packaging: 100g bag roasted coffee beans