The world of coffee is amazing, don’t you think? Even within the same continent, origin, altitude, varieties or processing, there are a great many things that set coffees apart from each other.

We’ve decided to showcase these similarities and/or differences, by offering a trio of great coffees that will help you discover all that coffee has to offer.

Costa Rica Tasting Box – El Diamante

Borrowing techniques that up until then were only used in the wine industry, Costa Rican farmer and innovator, Esteban Villalobos, came up with a completely new way to ferment coffee, giving coffees from his washing station a one-of-a-kind flavour profile. Esteban ferments his beans El Diamante-style, which is a fancy way of saying he ferments his beans anaerobically (i.e. he uses the whole bean).

For this Tasting Box, we have selected three El Diamante-style coffees from three different farmers in the region of Esteban’s washing station for you to discover.

Filter Tasting Box – ETHIOPIA

With this Tasting Box, we would like you to travel with us to the lovely golden-green continent of Africa, to Ethiopia to be precise. Ethiopia is known for consistently delivering full bodied coffees with fruity, floral flavours, which always taste mouth-wateringly good.

We have selected three of our favourite Ethiopian coffees: Wibeti from the Yirgacheffe region, Wolichu Wachu from Guij region and the very special Kunasho from the Gedeb zone.

Espresso Tasting Box – NATURAL

This new Tasting Box will help you explore all that naturally processed coffees have to offer. Natural coffees tend to have more fruity and fermented flavours, because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. Natural coffees are also a little more labour-intensive, since producers have to carefully dry their naturals, turn them often and remove overripe cherries. If they don’t, they risk their roasted beans having a funky flavour. And not the good kind of funk…

We have selected three of our favourite naturally processed coffees: the ‘famous’ Wolichu Wachu from Ethiopia, Danilo Salazar from Costa Rica and the new Bwindi from Uganda (Zira’s successor).

Roasted fresh
every week

Seasonal coffees
selected with care

Ethically sourced
and processed

Always innovating,
never boring