Profile: Orange, Toffee, Milk Chocolate
Area: Ocotepeque, Honduras
Farm: Finca Guayabina, Roy & Dariela
Varietal: Parainema
Process: Natural
Roast level: Medium
Honduras, for some, this origin is an absolute no-brainer; for others, not immediately their first pick. To us, this is one of our most solid coffees in recent years, the perfect example of how a coffee can please a broad range of coffee consumers. A good-bodied cup, tasting of sticky toffee, orange, and milk chocolate.
Roy and Dariela grew up in coffee-growing families. When they married, it started with just a mini plot and big dreams. Working full-time jobs by day and tending their coffee by night, they slowly built something special, a farm known for care, quality, and collaboration. Nowadays, they produce a wide variety of differently processed lots, share resources with their farmer friends, and keep pushing Honduran specialty coffee forward. Our distributor bets that one day, maybe quite soon, one of their coffees will make it to the Cup of Excellence finals.
Option B: Costa Rica San Isidro by Rum Baba Coffee, Netherlands (filter)
Tasting notes: Hazelnut, Pistachio, Floral
Area: San Jose, Perez Zeledon
Farm: Hacienda San Isidro
Variety: Typica
Processing: Anaerobic
Bright and tropical, delivering a clean yet festive punch that we absolutely love. Grown by Mathias Manghy and his son Johel at Hacienda San Isidro, it has been a beloved part of our lineup for several years.
Each harvest brings remarkable consistency in quality and flavor, thanks to the ideal climate, rich soil, perfect altitude, and the meticulous care taken during picking and processing. The anaerobic processing adds a unique depth to this already vibrant typica.
Option C: Rwanda Musozi Natural by Obadiah Coffee, UK (omni)
Revisiting Rwamatamu near Lake Kivu, this natural lot celebrates the craftsmanship of the farm: creamy richness & dried fruits.
Produced by Rwamatamu Coffee
Region – Kibuye
Grown at 1600 – 2000 masl
Varietal – Bourbon
Harvest – June 2025
Process – Natural
Founded in 2015 by Rutaganda Gaston and Mukantwaza Laetitia, Rwamatamu Coffee is a family-owned farm and washing station in Kiyube, within the western province of Rwanda. The farm sits in the surrounding hills of the picturesque Lake Kivu.
In 2023, Rwamatamu invested in a dedicated cupping lab to elevate their quality control and refine their approach to flavour assessment. This space has become essential for training their team in techniques, deepening their understanding of how processing methods directly influence the final cup.
For this season’s harvest, we’ve selected a natural Bourbon that reveals dried fruit, blueberry sweetness, and a smooth, creamy richness.
Option D: Rwanda Gisheke Washed by Obadiah Coffee, UK (omni)
Returning to the idyllic shores of Lake Kivu, this high-quality lot from Muraho Trading Co is handled with care: red apple & vanilla.
Produced by Muraho Trading Co
Region – Nyamasheke
Grown at 1500 – 1750 masl
Varietal – Red Bourbon
Harvest – July 2025
Process – Washed
We are excited to revisit Gisheke year after year, as we believe Muraho Trading Co are producing some of the best coffees in Rwanda. Gisheke is uniquely nestled between two steep hills pointing towards Lake Kivu, the Idjwi Island and the Democratic Republic of the Congo.
The setting on the shores of Lake Kivu make the wind flow ideal for drying high quality lots on raised African beds. Muraho Trading Company was formed by two brothers who had a vision to showcase the potential of Rwandan coffee. The farm has recently seen major refurbishments after being purchased in 2017, now set up to produce complex coffee.
Overlooking Lake Kivu, 40% of the cherries processed at Gisheke are grown on Mushungwe Island and are delivered by boat.
Option E: Burundi Shikankoni Washed by Obadiah Coffee, UK (omni)
Milled at the first specialty dry mill in Burundi, offering quality and precision in small, traceable lots: stone fruit & refreshing acidity.
Produced by Ikawa Nziza
Region – Kayanza
Grown at 1700 masl
Varietal – Bourbon
Harvest – March 2025
Process – Washed
This lot comes from smallholder producers on Shikakoni Hill in Kayanza, working with Cafex to support sustainable coffee production in the region. The coffee grows at around 1700 metres and is made up of Bourbon varieties. It is fully washed, giving it a clean and bright character with soft notes of stone fruit and citrus.
Cafex was founded to build a fair and consistent system for local growers, offering regular payment and stable work that benefits families in the surrounding community.
Ripe cherries are selected from daily pickings and processed with careful attention at the washing station, where the team works through the evening to handle each delivery at its freshest.
Once dried, the coffee is milled by Ikawa Nziza, the first purpose-built specialty dry mill in Burundi. Its high-altitude location helps preserve quality and supports the production of small, traceable lots. The result is a balanced cup that reflects the dedication of the growers and the care taken throughout each stage of processing.
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