Whether you’re after standout microlots, unique processes, or versatile blends to boost your volume, planning ahead is essential to securing the right coffees at the best prices. No matter the size of your order, we’re here to help you find the perfect fit for your roastery.
If you already know what you need this season, let your sales rep know what origins, volumes, processing methods, and arrival timelines you’re aiming for. Otherwise, join us for one of our cupping events this spring in Oslo or London. It’s a great chance to explore a range of our incoming coffees alongside us and fellow roasters, giving you a clear overview to help with your purchasing decisions.
What’s incoming
The first shipments from Colombia, Kenya, and Ethiopia are on their way, with Honduras and El Salvador following soon after. Fresh Colombian lots are already on the water, with more arriving in the coming months. Meanwhile, our first Kenyan shipments are ready for departure and should arrive in Europe around the end of March/early April.
As for Ethiopia, most of our coffees are currently in the pre-contract stage as we’re cupping plenty of offer samples and finalising shipments. Our first washed shipments are expected to depart Djibouti throughout February, with naturals to follow in March.
In the meantime, check out what we’re expecting from Colombia.
First up, we have classic, deep, & complex microlots coming from Central Huila, from our partners at Coocentral. These washed lots are set to arrive in Europe towards the end of January. You’ll find names of producers we’ve been working with for years, as well as some new names this year.
CO-25-0110 | La Esperanza #1 by Maria Lourdes Galindo
Washed—Sweet stone fruit with round and juicy mouthfeel.
CO-25-0113 | El Descanso #1 by Jose Heider Contreras
Washed—Structured acidity with juicy stone fruit like apricot. Balanced by dried apricot and raisin sweetness with medium intensity.
CO-25-0101 | Buena Vista #1 by Maricela Penagos Joven
Washed—Delicate and complex with tea-like florals, layered citrus, and juicy minerality. Refreshing and juicy mouthfeel like green iced tea.
Second, we have a very exciting range of microlots on the way from Southern Huila. These limited, high-quality coffees are perfect for your rarities lineup or as standout options for upcoming festivals.
This selection features rare varieties and unique processing methods, sourced through our partners at Cuatro Vientos. Expected to arrive in our EU warehouse this February, the lineup includes high scoring anaerobic naturals and washed lots from varieties like Papayo, Pink Bourbon, Geisha, Pacamara, and Java.
Here are a few of our favorites:
CO-25-0126 | Las Palmas #2 by Efren Echeverry
Anaerobic natural (Striped Bourbon)—Dense and process-driven with mature stone fruit, tangerine, and high-quality cacao. Tart citrus with layered sweetness and elegant profile.
CO-25-0123 | Primavera #1 by Ruben Correa
Anaerobic natural (Papayo)—Sweet-driven with sweet orange, and berry jam like fruit, and nutella like chocolate notes. Mildly process-driven giving the fruit some maturity and liveliness.
CO-25-0129 | La Parada #2 by Alberto Martinez
Anaerobic Natural (Geisha)—Dense and complex with mature mango, violet florals, and herbal funk. Smooth and layered with delicate acidity and geisha-like elegance.
A new project: La Soledad
We’re also excited to introduce a new project we’ve sourced from Colombia: La Soledad by Mario Gomez. La Soledad is a farm in Huila producing multiple processing methods and varieties. With the ability to separate microlots via selective picking, we have procured unique honeys, washed, and naturals from varieties like Caturrón, Pink Bourbon, Papayo, and Sidra—all from the same farm.
These lots are also an excellent choice for your next showcase coffee at upcoming events, or the perfect additions to your rarities range. They’re scheduled to arrive in our EU warehouse by early March. Keep an eye on our offer list for these!
Need coffee now? What just landed:
If you’re in need of coffee right now, take a look at our spot offer list. It features a wide in-stock selection, from unique microlots to larger volumes sourced from collectives, producer groups, washing stations, and single farms producing at scale. Our final shipments from Peru, Rwanda, and Brazil have just landed in Europe and are ready for dispatch. Here are some highlights from our lab:
Peru
We’ve got a range of classic Peruvian coffees on our offerlist: structured, clean, and full of character. You’ll find microlots from individual farmers and families, as well as community blends from northern Peru, including regions like Cajamarca, San Ignacio, and Amazonas. We’re also featuring naturals from a new project near Huabal and even a Gesha nanolot.
PE-24-0137 | Leodan Huaman Villegas (Organic)
Washed—An outstanding Peru. Great washed profile with deep sweetness and complex acidity.
PE-24-0180 | Andres Torres Lot #1
Natural—Clean and sweet with an intense florality. Juicy and rich mouthfeel. Layered stonefruit and citrus acidity. Jasmin, candied lemon, stonefruit, and peruvian single origin milk chocolate notes.
Brazil
When we ask our partners at Jaguara what Brazilian coffee means to them, their answer is simple: "sweetness." This is reflected on our offerlist, as you’ll find lots of sweet, fruit-forward naturals. To further enhance complexity and fruit, we also have a selection of extended fermentation lots available.
While anaerobic processed coffees have been less available this season, the ones on our offerlist really stand out. They feature integrated, tropical, and clean fruit notes, showcasing the quality of the processing—more balanced and less wild compared to previous years. All our latest Brazils are now in stock and ready to ship to your roastery.
BR-24-0184 | Jaguara #12 by Andre Luiz (80 hours)
Extended Fermentation Natural—Distinct funky Jaguara coffee, good intensity and lots of fruit.
BR-24-0112 | Diquinho #1 Santa Lucia
Extended Fermentation Natural—Elegant and sweet; a very refined Brazil profile. Would make a great filter!
BR-24-0102 | Icatú Jaguara
Natural—Great variety characteristics; a really interesting lot with a distinct profile. Red fruit with strawberry tea, chocolate, and lactic fermentation. Juicy with vanilla and nuts.
BR-24-0145 | Sítio São Bartolomeu #2 by Edmar Lazaro
Natural—Sweet and tart with red fruit like cranberry, chocolate, transparent, and has a tealike finish.
BR-24-0158 | Cachoeirinha #1 by Marcelo Cury
Fruit driven and distinct with pink guava, mango, and red berries. It's also herbal, and has a creamy and coating mouthfeel, and a long finish.
Rwanda
From Rwanda, we’ve got washed, natural, and anaerobic coffees, primarily from the Gitesi washing station. This station is managed by Aime Gahizi, a trusted partner we’ve worked with for many years. These lots have JUST landed, and will be available for dispatch within the next few days.
RW-24-0081 | Gatare #470 Natural
Natural—Juicy, lots of fruit, layered. Banana-funk profile.
RW-24-0058 | Gitesi #4 by Aime Dusabe Gahizi
Anaerobic natural—Dense and chunky. Clean apricot and chocolate notes. Grape-like sweetness and tropical fruit flavour.
RW-24-0056 | Gitesi #466 Natural
Natural—Juicy and herbal with mandarin, melon, rosehip, and pomegranate notes. High acidity, with a vegetal undertone and lingering sweetness.
Colombia
Our in-stock selection from Colombia includes exceptional microlots and honeys from the far south in Nariño, along with rare varieties and unique processes from Southern Huila. Additionally, we have washed microlots from Central Huila—classic, deep, and complex.
Plus, we’ve sourced 2 delicious decaf lots this year, which you’ll find under the names ‘Los veintitres’ & ‘Los diecinueve’ (one washed and one natural). Cherries for both of these lots have been harvested in Huila, and the decaf process is conducted using a natural sugarcane substance.
CO-24-0335 | Santa Barbara #1 by Jhon Samboni
Honey—Incredibly sweet and juicy, with gummy bear and fruit candy notes. Layers of berries, florals, and marzipan, with a creamy, dense mouthfeel.
CO-24-0296 | Bomba de Fruta #1
Natural—Very winey and intense with complex dark fruit. Notes of blackberries, red fruit, purple grapes and plum, with hints of port.
CO-24-0402| Buesaco Collective #2
Honey—Juicy and jammy with dark and purple fruit, mild ferment notes. Chocolatey with molasses, mildly nutty, herbal undertones, and a pulpy texture.
