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#RM-011
Super sweet. Super juicy. Super smooth.
This coffee undergoes a unique anaerobic honey process, developing flavours of sugared peaches and fresh blueberries, with hints of aromatic florals, and a silky smooth texture. At a recent tasting event, this was the clear favourite.
NOTES: Sweet Peach / Blueberry / Floral
ORIGIN: Colombia
PROCESS: Honey
REGION: Cajamarca, Tolima
FARM: Ojo De Agua
PRODUCER: Esperanza Leiva
VARIETAL: SL28
ALTITUDE: 1900masl
SCA Score: 87
ROAST LEVEL: Light
200g Wholebeans
Growing Coffee, Growing Opportunity.
In the mountains of Cajamarca, Tolima, where mist settles over the coffee trees each morning, Esperanza Leiva has built her life around resilience, family, and exceptional coffee. As a single mother, every harvest represents more than a season's work—it is an investment in her children's future. Through countless early mornings and long days caring for her farm, Esperanza has shown that determination can transform challenges into opportunities. Coffee production for Esperanza is deeply personal. Every cherry is carefully selected, every step of processing is carried out with attention to detail, and every decision is made with quality in mind. Her commitment to excellence is reflected in every cup, producing coffees that express the unique character of Cajamarca's rich volcanic soils and mountain climate. But Esperanza's impact extends beyond her own farm. She has become a source of inspiration within her family, encouraging her mother to embrace specialty coffee production and adopt practices that improve quality and increase the value of each harvest. Together, they demonstrate how knowledge, dedication, and collaboration can create new opportunities across generations. For Esperanza, coffee is more than a livelihood. It is a way to provide education and stability for her children, preserve her family's connection to the land, and prove that women play a vital role in shaping the future of Colombian specialty coffee. Every bag of coffee from Esperanza's farm carries the story of perseverance, family, and craftsmanship. It is a reminder that behind every exceptional cup is a producer whose passion and hard work make it possible. When you enjoy Esperanza Leiva's coffee, you are not only experiencing the distinctive flavours of Cajamarca, Tolima—you are supporting a mother, a farmer, and a woman whose dedication continues to inspire those around her and strengthen the future of her family through specialty coffee.
PROCESSING METHOD
This coffee undergoes an Anaerobic Honey process after harvest. All green coffees go through a fermentation process before drying, and this coffee is fermented anaerobically, as opposed to open-air fermentation. While the term anaerobic means “without air” most coffee that is being fermented anaerobically is in a low-oxygen environment, as fermentation is near impossible without oxygen to move the process along. For this offering, the coffee cherries are fermented overnight in plastic bags before being taken to the mill to be depulped the following day. This method is slightly different from other honey processed coffees where usually the cherries are depulped fairly quickly after harvest. After being depulped, the coffee is moved to stainless steel tanks where the anaerobic process begins. The coffee is left to ferment for 6-48 hours depending on the desired cup quality. After the fermentation stage, the coffee is washed to avoid stains on the parchment. The coffee is dried on raised beds in a greenhouse, and the temperature is controlled to not rise about 45°C. Coffee is moved constantly until it reaches a range of 10-11% of humidity. This can take 3-4 days depending on the weather.
VARIETY INFO.
SL28, a distinguished Arabica coffee variety renowned for its exceptional quality and distinct flavour profile. Originally developed in Kenya, SL28 has garnered global acclaim for its complex character and unique taste. Characterized by its bold acidity, full body, and pronounced sweetness, SL28 offers a sensory journey like no other. With flavour notes ranging from bright citrus to rich blackcurrant and floral undertones, each sip unveils a symphony of flavours that captivates the palate. At the heart of our SL28 beans lies a commitment to excellence – meticulously cultivated and processed to showcase the varietal's inherent brilliance. Indulge in the unparalleled richness and depth of SL28 coffee, and experience a taste of Kenya's coffee heritage with every cup.
SL28 Coffee – From Kenya to the Colombian Andes.
Although SL28 originally comes from East Africa, the variety is now also cultivated in other countries of origin, including Colombia. There, it often shows a slightly different, but equally exciting profile. The combination of high altitudes, volcanic soils, and the diverse microclimate of the Colombian Andes means that SL28 often develops a somewhat rounder sweetness here,while retaining its elegant acidity.
#RM-010
Another natural banger from Edward Montiel! Fruity strawberries and juicy stone fruits, with a hint of rich hazelnut praline and sweet vanilla. A complex cup with balanced acidity and creaminess. So good.
NOTES: Strawberry, Plum, Praline
ORIGIN: Colombia
PROCESS: Natural
REGION: Cajamarca, Tolima
FARM: Las Codornices
PRODUCER: Edward Montiel
VARIETAL: Geisha
ALTITUDE: 1900masl
SCA Score: 86.5
ROAST LEVEL: Light
200g Wholebeans
Edard Montiel was born in the highlands of Cajamarca, Tolima, where the Andes cradle the land in emerald folds. Edward walks the same soil his ancestors did five generations ago. But Edward isn’t just continuing a legacy— he’s reshaping it. Since 2016, Edward has been a pioneer in producing coffees that speak of terroir, tradition, and transformation. His farm isn’t just a place of production; it’s a living classroom. Here, he experiments with exotic varieties like Geisha, Chiroso, Bourbon Rosado, not for prestige, but to prove that quality and sustainability can go hand in hand. Edward’s mission goes beyond his own harvest. He’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. He teaches them how to care for the land, how to process beans with precision, and most importantly, how to demand fair value for their work. In a region where coffee has long been undervalued, Edward is helping rewrite the rules by empowering growers to see their product not as bulk, but as a craft. The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus, and bursting with red fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community uplift, and a belief that coffee can be more than a drink, it can be a movement.
PROCESSING METHOD
This natural dry Anaerobic Geisha produced by Edward Montiel is truly magical, with tasting notes of Strawberry, Plum, Hazelnuts, Praline, White Wine, Pineapple, Vanilla, Lime. Cherries are picked when fully ripe and hand sorted to remove any underripe, over ripe or tree dried cherries. The selection is then placed in barrels. Cherries are fermented for 90 hours anaerobically before being dried on raised beds or small patios depending on the space available and weather until it reaches a moisture level of 10%-12%, The black thick dried skin is removed and ready to export. This exceptional coffee comes from Granja Kaffeto owned and managed by Edward and his family, perched between 1800 and 2000 meters above sea level in the fertile volcanic terroir region of Cajamarca, Colombia.
#RM-008
A super vibrant fully washed coffee from Kenya, produced by the Tekangu Farmers Cooperative Society. Bright citrus acidity of grapefruit and lemon, with a jammy texture reminiscent of orange marmalade, and a slight cranberry tartness. A zesty, fruity and juicy cup.
NOTES: Bright Citrus Fruit / Marmalade / Cranberry
ORIGIN: Kenya
PROCESS: Washed
REGION: Karatina Town, Nyeri District
PRODUCER: Tegu Factory
VARIETAL: SL28 & 34, Ruiru11
ALTITUDE: 1800masl
LEVEL: Light
200g Wholebeans.
Tegu is one of the wet mills owned and operated by the Tekangu Farmers Cooperative Society near the town of Karatina in Nyeri, Kenya. This area is well known for its fertile soils and strong reputation for quality coffee production. Founded in 1969, Tekangu FCS represents around 1,200 smallholder members, each typically farming less than half a hectare across five villages. The name Tegu translates as “low place”, reflecting its position in the foothills between Mount Kenya to the north-east and the Aberdare Range to the west. In addition to Tegu, Tekangu FCS also manages the Karogoto and Ngunguru wet mills. Coffee is collected through three centralised collection points, serving farms located up to around 6km from the mill. At the factory, cherries are first hand-sorted to remove underripes and overripes. They are then floated to separate lower-density cherries before being depulped using a disc pulper. The coffee undergoes an overnight dry fermentation, followed by washing and a second fermentation under water. It is then washed again, soaked in clean water, and finally moved to raised beds on the gentle slopes outside the mill to dry. During drying, the parchment is typically covered at night and during the hottest part of the day to help maintain stable temperatures and protect quality. We purchase Kenyan coffees through a local Kenyan company that bids on our behalf at auction after lots have been screened and cupped locally.
#RM-006
Amazing coffee, reminds me of blackcurrant Ribena. Super sweet with a deep berry fruitiness and syrupy texture, and a bit of that natural process wackiness in there.
NOTES: Blackcurrant, Syrup, Black Cherry.
ORIGIN: Colombia.
PROCESS: Natural.
REGION: Cajamarca, Tolima.
VARIETAL: Tabi.
ALTITUDE: 1800-2100masl.
LEVEL: Light-Medium.
PRODUCER: Edward Montiel
200g / 1kg Wholebeans
This coffee has a great story and a personal connection - it was imported into the UK by my friend and Brazilian Jiu-Jitsu team-mate Erik Sanchez, through his company Volcán Coffee. Grown in his hometown of Cajamarca, Colombia, a region once troubled with conflict. The high-altitude, nutrient-rich and bio-diverse volcanic soils of the Andes mountains make a perfect environment for growing amazing coffee. This Tabi variety was produced by Erik’s cousin Edward Montiel, the farm has a deep heritage and long family lineage, blending traditional farming methods with modern processing techniques.
Erik’s mission with Volcán is to shine light on the Cajamarca region through coffee, ensure farmers receive fair payment using sustainable practices, create social initiatives for local investment, and push the standard of speciality coffee production to the next level.
#RM-005
Creamy body with notes of tart fruit and florals. Makes me think of those rhubarb and custard sweets. The technical processing method includes yeast culture fermentation followed by thermal shock washing, which locks in vibrant sweetness and complexity. Makes for a tasty and aromatic brew.
NOTES: Rhubarb & Custard, Elderflower, Raspberry.
ORIGIN: Colombia.
PROCESS: Washed, Thermal Shock.
REGION: El Jaragual, Antioquia.
VARIETAL: Castillo.
ALTITUDE: 1500masl.
LEVEL: Light.
PRODUCER: Jorge Mira
200g Wholebeans
From Importer MiCafe: “El Jaragual, spanning 150 hectares, is a family-operated farm overseen by Jorge Mira. Located at an elevation of 1500 MASL in Amalfi, Antioquia, Colombia, the farm is perfectly positioned in the northern area of the central Colombian Andes. This location is superb for cultivating premium coffee. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, we cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques.”
#RM-004
Juicy as hell. Big tropical fruit juice vibe (passionfruit, mango, pineapple etc.) with a heavy body and liquor-like complex booziness to it.
NOTES: Tropical Juice, Orange Liquor, Blackberry.
ORIGIN: Kenya.
PROCESS: Natural.
REGION: Kitale, Trans-Nzoia County.
VARIETAL: Batian, Ruiru 11.
ALTITUDE: 1600masl.
LEVEL: Light.
PRODUCER: Lot 20 Coffee
200g Wholebeans
Lot 20 Coffee, from a small start, has grown into a network of farmers across five counties, all linked by a focus on quality, transparency, and community. Farmers are paid premium prices upfront, given seedlings and agronomy support, and encouraged to pass knowledge to younger generations. By keeping processing close to where cherries are grown and value within farming communities, Lot 20 has created the conditions for distinctive lots like this one from Kitale to stand out on the global stage.
#RM-001
Tastes a bit like a dairy milk fruit and nut bar. Kind of sweet and creamy but with a deep fruitiness, and that funky/fermented type vibe you often get with naturally processed coffees.
NOTES: Plum, Red Apple, Chocolate
ORIGIN: El Salvador
PROCESS: Anaerobic Natural
REGION: Apaneca Illamatepec Mountains
VARIETAL: Pacas, Bourbon, Gesha
ALTITUDE:1350masl
LEVEL: Light
200g / 1kg Wholebeans
RAW MATTER COFFEE
•
RAW MATTER COFFEE •
only the good stuff.
Small Batch. Single Origin. Speciality Coffee.
Roasted in Manchester.