Coffee overview per weekly shipment:

Below overview will be updated every Monday afternoon with the latest coffee.

* Monday 23rd of June:

Espresso Roast Rwanda Shyira - The “Anoxic Pillow Method” is a type of processing that we're starting to see more of, and while the name sounds complex and technical, it is a very purposeful processing method meant to lower the barrier to entry for advanced processing. As processing has gotten more and more complicated, and borrows more from brewing and advanced fermentation, the cost and materials access can be inhibiting. That's where the anoxic pillow method comes in and reduces controlled fermentation to its most basic elements- requiring just a container large enough to hold the cherry, a thin sheet of plastic large enough to cover the cherry, and water. That's it!

When the coffee is covered with the sheet then covered in a pillow of water, a seal is created that makes an anoxic (without oxygen) environment for the fermentation to take place in, while the water allows for regulation of temperature for the fermentation via heat transfer. Once the fermentation is complete the water is drained, the coffee is rinsed and moved to raised beds to dry for another 4-5 weeks. The processing may be well simplified, but the finished cup is anything but- brimming with ripe tropical fruits and bright florals.

Filter Roast Colombia Wilmer Moncayo Papayo - This weeks espresso roast is from Colombia, by producer Wilmer Moncayo. The variety Papayo can be called niche. It wouldn't be surprising to see this variety on the competition stage in the coming years, like recently the variety Ombligon. Ripe cherries were handpicked and underwent a lactic fermentation before drying. Expect flavours such as citrus, herbal and toffee.

* Monday 16th of June:

Espresso Roast Colombia Wilmer Moncayo Papayo - This weeks espresso roast is from Colombia, by producer Wilmer Moncayo. The variety Papayo can be called niche. It wouldn't be surprising to see this variety on the competition stage in the coming years, like recently the variety Ombligon. Ripe cherries were handpicked and underwent a lactic fermentation before drying. Expect flavours such as citrus, herbal and toffee.

Filter Roast Rwanda Cyesha - Another washed coffee from Rwanda. Because we just cannot get enough of these tasty beans. Expect flavours of dried cherry, grapefruit and cola.

* Tuesday 10th of June:

Espresso Roast Ethiopia Magarrissa Sede - This lot was produced by smallholder farmers in the Sede Aladicha area and naturally sun-dried at the SNAP wet mill located in the Gedeo Zone. Ripe red cherries are selectively handpicked from smallholder farms in and around Sede Aladicha Kebele. Only fully ripe cherries are selected for processing. The cherries are then placed directly onto raised drying beds where they undergo natural fermentation and sun-drying. During this stage, the cherries are regularly turned and monitored to ensure uniform drying, which takes place over several days under shaded and open sun conditions. Expect flavours such as sweet berries, florals with a clean delicate finish.

Filter Roast Rwanda Shyira - When the coffee is covered with the sheet then covered in a pillow of water, a seal is created that makes an anoxic (without oxygen) environment for the fermentation to take place in, while the water allows for regulation of temperature for the fermentation via heat transfer. Once the fermentation is complete the water is drained, the coffee is rinsed and moved to raised beds to dry for another 4-5 weeks. The processing may be well simplified, but the finished cup is anything but- brimming with ripe tropical fruits and bright florals.

* Monday 2nd of June:

Espresso Roast Indonesia Frinsa Lactic - This coffee is processed by Wildan Mustofa and his wife Ariel, at their wet mill at Frinda Estate. The cherries that contributed to this lot underwent a 3-day anaerobic fermentation with no oxygen exposure. You can expect notes of Pineapple, dark chocolate and Red berries.

Filter Roast Peru Gesha Anastacio Mamani - The coffees from this area in Peru are usually very bright, with a delicate citric acidity and tea like flavor notes. This gesha from Anastasio is like that and the gesha variety gives it a little more of everything. More tea-like notes, going from green to black tea. The acidity is vibrant and delicate and has a really refreshing quality. It has flavor notes like peach, jasmine and white chocolate.

Previously weekly coffee:

* Monday 26th of May:

Espresso Roast Colombia Attia Rodrigo Oyuela Pink Bourbon - Again a Colombian coffee, as well as the Pink Bourbon variety. The process for this one however is washed. You can expect notes of Red grape, Caramel and Lime candy. Let's start comparing this weeks Pink Bourbon washed and natural processed coffees ~ Enjoy :)

Filter Roast Colombia Alexander Vargas Pink Bourbon - You might be thinking to yourself- “Alexander Vargas, again?” Last time we shared his coffee with you it was a super tasty Red Bourbon natural, and this time we’re making a crazy shift to a Pink Bourbon natural. This lot is every bit of delicious that the Red Bourbon was- brimming with notes of papaya, forest fruit jam and orange chocolate.

* Monday 19th of May:

Espresso Roast Colombia Yacuanquer - From the producers in Yacuanquer, a municipality at the foot of the active Galeras Volcano comes this blend of Castillo and Colombia variaties, grown between 1900-2000 masl. After traditional post-collection processing, known in Colombia as 'el beneficio', which means they were de-pulped, washed and fermented in the traditional manner for 18 to 24 hours and then dried on patios and in parabolic dryers for 10 to 15 days. Coffees from this region are known for their creamy bodies and sweet notes of red fruits. You can expect notes of vanilla cream, nectarine and madeleines.

Filter Roast Ethiopia Sookoo Wine - An anaerobic fermentation, nothing was added, not even wine yeast. So there you go, coffee can still taste like something without actually adding it. Everybody is happy. The Ethiopia Sookoo Wine, tastes like red wine, red grapes, tropical fruits with a little funk and a syrupy texture.

* Monday 12th of May:

Espresso Roast Kenya Kimatu AA - Many of our favorite Kenyan coffees come from Kirinyaga, a region known for producing great coffee due to the high altitude and fertile volcanic soils. The farmers bringing their cherry to the Kimatu factory are growing a mix of Batian, Ruiru 11, SL28, and SL34 varietals. In this blend of classic and current, we find ourselves with a harmonious and delicious cup. You can expect a juicy profile with notes of Candied Orange Peel, Rhubarb and Apricot.

Filter Roast Kenya Kimatu AA - Many of our favorite Kenyan coffees come from Kirinyaga, a region known for producing great coffee due to the high altitude and fertile volcanic soils. The farmers bringing their cherry to the Kimatu factory are growing a mix of Batian, Ruiru 11, SL28, and SL34 varietals. In this blend of classic and current, we find ourselves with a harmonious and delicious cup. You can expect a juicy profile with notes of Candied Orange Peel, Rhubarb and Apricot.

* Tuesday 6th of May:

Espresso Roast Colombia Alexander Vargas Pink Bourbon - Alexander Vargas has been in the world of coffee farming and production for most of his life. Processing and fermentation is one of the things which has given the Vargas’ their edge and this natural Colombia is a great example of one. Funky tropical notes, sweet and creamy.

Filter Roast Rwanda Gasharu Rugori - If you like our coffees from Kenya, you will most likely also like this coffee from Rwanda. This Rwanda comes from the Gasharu washing station run by Valentin from Gasharu Coffee. We’ve been buying coffee from them for several years now and hopefully will continue to do so. It’s clean, sweet, juicy and smooth. Notes of red & black berries, dates ad green apples.

* Monday 28th of April:

Espresso Roast Ethiopia Bogalech - Get down to Bogalech Avenue because we’ve got a returning new natural Ethiopia. Again, taking the reins from the much-loved Bookkisa, the Bogalech is a complex, bright, sweet, fruity, funky little cup. If we're trying to pin it down we're thinking tropical milk chocolate and black tea with lemon. Naturally processed by Sookoo and grown at 2000 - 2180 masl, this landrace varietal is an example of why natural Ethiopian coffees are simply so well loved. Notes of Dutch green house mango, Oolong tea and cacao nibs.

Filter Roast Ehtiopia Sookoo Wine - Another Ethiopian, Sookoo wine. Naturally processed by Sookoo producers as the espresso roast of Bogalech. But this one tastes different. This one tastes of natural red wine and wine gums.

* Tuesday 22nd April:

Espresso Roast Colombia Finca Belén Pink Bourbon - For those who paid attention: yes, we had coffee from this farm before. For those who didn’t pay attention: We had coffee from this farm before, same farm and producer but a different variety: Pink Bourbon. This variety takes its name from the light pink color the cherries take on when they are ripe. The cherries have been soft washed after picking. Very cool, how does it taste? Notes of Green apple, White grape and Cane sugar.

Filter Roast Colombia Finca Belén Pink Bourbon - For those who paid attention: yes, we had coffee from this farm before. For those who didn’t pay attention: We had coffee from this farm before, same farm and producer but a different variety: Pink Bourbon. This variety takes its name from the light pink color the cherries take on when they are ripe. The cherries have been soft washed after picking. Very cool, how does it taste? Notes of Green apple, White grape and Cane sugar.

* Monday 14th of April:

Espresso Roast Rwanda Gasharu Intego - Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool.

Filter Roast Rwanda Gasharu Intego - Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool.

* Monday 7th of April:

Espresso Roast Peru Cruz Pata - Puno, a land of high and rough lands, and rich with folklore that continues through tradition today. This lot we have from Puno comes from the Cruz Pata community, a community that has made agriculture their main economic activity despite the rough terrain. With farms at 1950 - 2060 masl, their altitude makes them the perfect ground for cultivating Bourbon. You will taste notes of White Peach, Cane Sugar and Dried apricot.

Filter Roast Peru Cruz Pata - Puno, a land of high and rough lands, and rich with folklore that continues through tradition today. This lot we have from Puno comes from the Cruz Pata community, a community that has made agriculture their main economic activity despite the rough terrain. With farms at 1950 - 2060 masl, their altitude makes them the perfect ground for cultivating Bourbon. You will taste notes of White Peach, Cane Sugar and Dried apricot.

* Monday 31st of March:

Espresso Roast Mexico Sipro Café - We never had a coffee from Mexico before. They’re maybe not as clean and sweet as the Colombians. And maybe not as bright and fruity as the Africans. But it does have an interesting flavor profile. Big body, syrupy with a kind of roasted sugar sweetness and with notes of 70% dark chocolate and dried fruits.

Filter Roast Colombia Diego Horta Gesha Washed - Diego Horta's farm El Rincon is situated in Huila and sits at 1700 masl, Diego’s a passionate coffee farmer who has taken his family's legacy to new heights, and since 2013 has been dedicated to learning and improving his skills in coffee production. Just like the natural version we had before, this is a very nice coffee, but in a different way. This one is cleaner, more delicate, less thick and juicy but equally balanced. It has notes of milky oolong, honey melon and red grape.

* Monday 23rd of March:

Espresso Roast Ethiopia Arsosala - Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed cleaned and dried on raised beds. Tastes like blueberries, sweet fruitiness with a little funk to it.

Filter Roast Rwanda Gasharu Rugori - If you like our coffees from Kenya, you will most likely also like this coffee from Rwanda. At the same time, if you like this coffee from Rwanda then you will probably like our coffees from Kenya as well. Hopefully that makes it easier to choose. Or maybe I’ve just added another variable to your decision making process. Rugori means “crown” and refers to the crown that is traditionally worn by Rwandan women symbolizing strength, unity and empowerment. In this case it also symbolizes fruit notes like red and black berries, dates and green apple combined with floral and herbal notes and a tea like finish. It’s clean, sweet, juicy and smooth. Just like a classic Kenya, or Rwanda. Or both.

* Monday 17th of March:

Espresso Roast Rwanda Gasharu Rugori - If you like our coffees from Kenya, you will most likely also like this coffee from Rwanda. At the same time, if you like this coffee from Rwanda then you will probably like our coffees from Kenya as well. Hopefully that makes it easier to choose. Or maybe I’ve just added another variable to your decision making process. Rugori means “crown” and refers to the crown that is traditionally worn by Rwandan women symbolizing strength, unity and empowerment. In this case it also symbolizes fruit notes like red and black berries, dates and green apple combined with floral and herbal notes and a tea like finish. It’s clean, sweet, juicy and smooth. Just like a classic Kenya, or Rwanda. Or both.

Filter Roast Colombia Finca Belén Chiroso - Chiroso is a variety quickly growing in popularity, and as it grows so does the mystique surrounding its origins. More recently, genetic testing has suggested that rather than being related to caturra, it is actually an Ethiopian landrace varietal that has taken hold in Colombia, making its origins and growth in popularity even more intriguing. At the Sigilo farm, coffee cherries are picked by ripeness, then taken to fermentation tanks. Yes, yes, very cool- is het lekker? Notes of Watermelon Candy, Raisin and Pineapple.

* Monday 10th of March:

Espresso Roast Colombia Finca Belén Chiroso - Chiroso is a variety quickly growing in popularity, and as it grows so does the mystique surrounding its origins. More recently, genetic testing has suggested that rather than being related to caturra, it is actually an Ethiopian landrace varietal that has taken hold in Colombia, making its origins and growth in popularity even more intriguing. At the Sigilo farm, coffee cherries are picked by ripeness, then taken to fermentation tanks. Yes, yes, very cool- is het lekker? Notes of Watermelon Candy, Raisin and Pineapple.

Filter Roast Kenya Kainamui - Situated on the slopes of Mount Kenya, this coffee originates from the Kamwangi Factory managed by the New Ngariama Cooperative Society in Kirinyaga. This area, together with its neighbouring region Nyeri, is known for producing intense, complex, and flavour-dense coffees. Kainamui collaborates with approximately 1800 smallholders. The region's red volcanic soil, abundant in nutrients, provides an ideal environment for cultivating SL28 and SL34 varieties. Sweet and balanced with notes of Berries and Tropical fruits.

* Monday 3rd of March:

Espresso Roast Kenya Kainamui - Situated on the slopes of Mount Kenya, this coffee originates from the Kamwangi Factory managed by the New Ngariama Cooperative Society in Kirinyaga. This area, together with its neighbouring region Nyeri, is known for producing intense, complex, and flavour-dense coffees. Kainamui collaborates with approximately 1800 smallholders. The region's red volcanic soil, abundant in nutrients, provides an ideal environment for cultivating SL28 and SL34 varieties. Sweet and balanced with notes of berries and tropical fruits.

Filter Roast Ethiopia Buku Sayisa - Buku Sayisa is the name of the washing station. But this coffee was not washed. It was processed in sealed plastic jars without oxygen (anaerobic). The cherries are fermented in those jars for 168 hours and the dried on raised African beds for 2-3 weeks while being turned frequently for even drying. Tastes like tropical fruits, Cherry and Milk chocolate.

* Monday 24th of February:

Espresso Roast Rwanda Gasharu Intego - The Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain and is one of the two washing stations from Gasharu Coffee. They work with 1650 smallholders from the area, growing Bourbon on farms at altitudes that range from 1580 to 2100 masl. We are constantly surprised by the quality and complexity of flavours they produce. Tastes like Candied Raspberry, Hibiscus and Tropical punch.

Filter Roast Kenya Kii - Located in the foothills of Mt Kenya, Kii washing station is owned and supplied by 3380 small holder farmers. Once pulped, cherries are delivered to fermentation tanks where it will ferment for about 16-20 hours depending on the ambient temperature at that time. The coffee is then fully washed to remove traces of all mucilage in gradient water channels using water from nearby Kii river. Notes of Blackcurrant, Dates and Blood orange.

* Monday 17th of February:

Espresso Roast Brazil Sitio Penha - this natural coffee is produced by a couple from the Minas Gerais region, Luís and Carliane, who both come from families with deep-rooted traditions in coffee cultivation. Notes of Almond cake, Milk chocolate and Apricot.

Filter Roast El Salvador Kenya Juana - the coffees from Finca El Salvador are always really sweet with a big juicy body. This one underwent 120 hours of fermentation in cherry which gives it some boozyness and some funkyness. Think of Chocolate mousse, Rum Raisins and Pineapple.

* Monday 10th of February:

Espresso Roast El Salvador Portillo - Another variety from Finca El Salvador, the Portillo with an 48 hours natural process. Fruity sweetness, light funk in one cup (:

Filter Roast Colombia Mariel Guevara - it’s a washed coffee from Colombia so my guess is it will be clean and sweet. Probably sweeter than usual because the south of Colombia is very close to the equator so the cherries got a lot of heat during the day, followed by some cool high altitude nights. The cherries underwent oxidation for 12 hours followed by 24 hours of dry fermentation, then pulped, washed and dried in a solar drying shed for 15 days. The end result is flavours of: Red apple, brown sugar and white grape.

* Monday 3rd of February:

Espresso Roast Ethiopia Chelbesa - the cherries that contributed to this lot have been anaerobically fermented for 168 hours at the Chelbesa processing site in Gedeb. This coffee has a big sticky papaya sweetness that carries gentle melon fruits and a clean black tea finish.

Filter Roast Colombia Super Natural - this specific lot was fermented in cherry for 75 hours in hermetic tanks, which gives this coffee some funky high sweetness fruit notes. The cherries were dried for 8 days on raised beds plus 2 days on tarps and afterwards another 4 days in a mechanical dryer at a temperature of around 45 degrees. Tastes like Pineapple, Yoghurt and Cacao nibs.