Collection: Filter

Origins: Kenya & ColombiaKey Components: Kenya Kianaina AA; Colombia – Jairo Arcila (Quindío)Altitude: 1,700–2,000 maslVarietals: SL28, SL34, Caturra, CastilloProcess: Washed & Honey (Wine Yeast Fermentation) Tasting Notes: Red Fruits, Plum, Honey, Dark Chocolate, Cardamom SpiceWith Milk: Banana, Honey Sweetness, Milk Chocolate Sweet As brings together vibrant coffees from Kenya and Colombia, combining the brightness of East Africa with the fruit-forward character of experimental Colombian processing. At the centre of the blend is Kenya Kianaina AA, grown in the highlands of Nyeri. Here, rich volcanic soils, cool nights and warm daytime temperatures slow the maturation of the coffee cherries, allowing sugars and acidity to develop with clarity and structure. The washed process preserves this character, delivering the lively fruit and clean backbone that carries the blend. Layered alongside this are two distinctive coffees from producer Jairo Arcila in Quindío, Colombia. Both lots are honey processed and fermented with wine yeast — one infused with passionfruit, the other with blackberry. These processes amplify fruit intensity and add depth, bringing sweetness and a subtle boozy complexity to the cup. As a black coffee, the blend opens with vibrant red fruits and plum before settling into honey sweetness, dark chocolate and gentle cardamom spice. With milk, the profile softens into banana, honey sweetness and smooth milk chocolate, creating a balanced and comforting cup. A bright, layered espresso designed to be expressive as a black coffee while remaining smooth and approachable with milk.

Origin: Costa RicaProducer: Ivan Solis HigueronalAltitude: ~2,000 maslVarietals: ArabicaProcess: Anaerobic Natural Tasting Notes: Crisp Stone Fruit, Peach, Florals, Hazelnut This coffee comes from Ivan Solis Higueronal in Costa Rica, grown at high elevation where cooler temperatures and slower cherry maturation help develop clarity, sweetness and structure in the cup. After harvest, the cherries undergo an anaerobic natural fermentation, where whole fruit is sealed in tanks before drying. This controlled fermentation enhances fruit expression and complexity while maintaining balance and sweetness. Once fermentation is complete, the coffee is carefully dried, allowing the sugars from the fruit to develop deeper sweetness and texture. In the cup, expect crisp stone fruit and ripe peach layered with delicate florals and a gentle hazelnut finish. The profile is vibrant and expressive, highlighting the bright fruit character and complexity that Costa Rica’s high-elevation coffees are known for. A lively and fruit-forward filter coffee that showcases the clarity and sweetness Costa Rican coffees are celebrated for.

Origin: HondurasProducer: Cocanupol CooperativeRegion: Ocotepeque (San Marcos)Altitude: ~1,400–1,700 maslVarietals: Catuai, BourbonProcess: Natural Tasting Notes: Blood Orange, Red Wine, Chocolate This coffee comes from the Cocanupol Cooperative in Ocotepeque, Honduras — a small group of 59 producers, led by a women-managed board. The cooperative focuses on quality-driven production, with members delivering cherry to be processed at a central facility. After harvest, the coffee is processed using the natural method, where whole cherries are dried intact. This allows the fruit sugars to fully develop, creating a richer body and deeper fruit expression in the cup. Drying takes place on patios and raised beds within solar dryers, carefully managed to ensure consistency while enhancing sweetness and texture. In the cup, expect vibrant blood orange and red wine notes layered with a smooth chocolate finish. It’s bold and fruit-driven, with a syrupy body and lingering sweetness. A rich and expressive Honduran that showcases the depth and character natural processing can bring.

Origin: ColombiaProducer: La Flecha programRegion: HuilaAltitude: ~1,600–2,000 maslVarietals: CastilloProcess: Honey Tasting Notes: Grapefruit, Guava, Stone Fruit, Caramel This coffee comes from the La Flecha program in Huila, Colombia — a network of small producers focused on quality, consistency and careful processing. Grown at elevation, the cooler climate allows for slower cherry development, building clarity, sweetness and structure in the cup. After harvest, the coffee is processed using the honey method, where the skin is removed but a layer of fruit mucilage is left on the bean during drying. This approach enhances sweetness and body while still maintaining clarity in the cup. Drying takes place on raised beds or patios, allowing the remaining sugars to develop and stabilise, contributing to a smooth texture and caramel-like depth. In the cup, expect bright grapefruit and tropical guava layered with soft stone fruit and a caramel finish. It’s vibrant and expressive, with a rounded sweetness and clean structure that works beautifully across filter or espresso. A lively and fruit-forward Colombian that highlights the balance of sweetness and clarity honey-processed coffees are known for.