Seasonal coffee
Roasted in Edinburgh
New coffee
Finca Meridiano - Ecuador
A stunning washed Typica Mejorado with a vibrant lemon and strawberry profile and a fizzy sherbert like finish
Finca Morales - Peru
Delicious Key lime pie and pomegranate burst from this natural Gesha
Nectarine, Citrus & Maple Syrup
Origin: Nyabihu, Rwanda | Producer: The Shyira Washing Station | Variety: Red Bourbon | Process: Washed | Altitude: 1800 - 2000 MASL | Harvest: 2025
Few coffees represent our roastery better than the beautiful coffees of Shyira. This is the 7th year we have purchased coffee from this washing station and it is something we look forward to every year. Our fantastic import partners, Raw Material, alongside the locally based Muharo Trading Company, have done amazing work on the ground in Shyira to improve quality and infrastructure. The coffees produced by this partnership are nothing short of incredible and, in our opinion, some of the best coffee being produced in the world today.
The station itself was built in 2017 in the Nyabihu region of Rwanda. Situated 2000 metres above sea level it collects coffee cherry from local producers that live as high as 2400 masl - some of the highest grown coffee in Rwanda. This, combined with the plentiful access to water thanks to the river that runs through the base of the station, lead to unrivalled cup quality in the area. The coffees are clean and refined with a cup profile that is both complex and also familiar.
This is the washed lot produced by the station this harvest. It’s clean, vibrant with the sweetness of stone fruits and sparkling citrus acidity. A beautiful representation of the coffee produced in this region.
Passion Fruit, Peach & Rose Jam
Origin: Huila, Colombia | Producer: Claudia Samboni | Variety: Pink Bourbon | Process: Washed | Altitude: 1700 MASL | Harvest: 2025
When Claudia Samboni acquired Finca Las Nubes in 2020, her ambition was clear: to leave a lasting legacy within the coffee industry. This washed Pink Bourbon may well be the realisation of that vision. Situated near the small township of Aguas Negras, just outside the municipal capital of Pitalito, Las Nubes occupies a prime position for producing outstanding coffees — with breathtaking views to match.
Pink Bourbon is one of our favourite varieties here at the roastery. When it’s done right, the results are extraordinary, delivering vivid tropical fruit and floral complexity. Only recently rediscovered after growing wild for decades, the variety traces its origins back to Ethiopia. It’s believed to have arrived in South America during the 1960s, when governments, keen to expand coffee production, imported exotic Ethiopian varieties that were planted and later largely forgotten.
For this lot, Claudia employed a meticulous washed process with extended, controlled fermentation. Whole cherries are sealed in tanks for a 60-hour cherry fermentation before being pulped and returned to dry tanks for a further 140 hours. The coffee is then thoroughly washed to remove excess mucilage and dried slowly on raised African beds for 20–25 days, depending on the weather.
This is one of the most exceptional coffees we’ve encountered all year. In the cup, vibrant notes of passion fruit and peach are beautifully balanced by a rose-jam sweetness, creating a cup that is both expressive and elegant.
Apricot, Wine Gums & Fruit Syrup
Origin: Guji, Ethiopia | Producer: Kercha Station | Variety: Heirloom | Process: Anoxic Natural | Altitude: 2000 MASL | Harvest: 2025
Ethiopia — the birthplace of coffee. It’s one of our favourite origins and one that continues to produce some of the most remarkable coffees in the world.
This lot comes from the Kercha processing station in Ethiopia’s Guji region. Guji, named after a tribe of the Oromo people, lies in the country’s south and is known for its rich, fruit-forward coffees. The lot we selected underwent an extended anoxic fermentation: ripe cherries are placed in stainless steel tanks filled with water and sealed to create an oxygen-free environment. The temperature inside the tanks is carefully monitored throughout, and after 4–5 days the cherries are removed and laid out to dry on raised beds for up to 18 days. The station refers to this method as the “Wine Process,” a technique they adopted from the winemaking world.
The result is an exceptional coffee that immediately put a smile on our faces when we first cupped it. Expect a lively stone-fruit brightness reminiscent of apricot, a deep, rich note that brings to mind purple wine gums, and a syrupy, satisfying sweetness. It’s a cup designed to bring a little light to the darkest winter mornings.
Cherry, Raspberry & Milk Chocolate
Origin: Nyamasheke, Rwanda | Producer: Rugali, Kilimbi & Gisheke Washing Stations | Variety: Red Bourbon | Process: Natural | Altitude: 1600 - 1650 MASL | Harvest: 2025
Returning to our roastery for a third year, “Gito” is a coffee we’re proud to continue championing—not only because it’s a delicious example of what Rwandan coffee has to offer, but also because of the positive impact it makes throughout the supply chain.
“Gito” means tiny in Kinyarwanda, referring to the size of the beans. In Rwanda—as in many other African coffee-producing countries—bean size traditionally determines both quality and price. Smaller beans, graded to a screen size of 13–14, are often considered less desirable and typically sold to the commodity market at lower prices. Yet these beans can be incredibly flavourful and hold significant value in the specialty market.
Through an innovative approach, Raw Material, in partnership with Muraho Trading Company, has been collecting these smaller lots from selected washing stations and processing them with the same care and attention as any specialty-grade coffee. The result: producers are able to earn more from a greater share of their harvest, increasing both their income and the sustainability of their work.
Specialty coffee is facing headwinds—particularly in Rwanda—but rethinking traditional quality markers and reimagining the value chain are small but meaningful steps toward a more equitable and resilient coffee industry.
When I first tasted this year’s Gito, I was struck by its clean, raspberry-like acidity—it practically sparkles on the tongue. Its texture is smooth like milk chocolate, with a lingering sweet cherry finish.
Caramel, Apple & Cocoa
Origin: Huila, Colombia | Producer: A mix of producers from the region | Variety: Castillo, Caturra, Pink Bourbon & Pacamara | Process: Washed Sugarcane Decaffeination | Altitude: 1400 - 2100 MASL | Harvest: 2025
Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.
The plant we work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.
The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is < 30 ppm, which is a level dramatically less than that of a banana!
El Carmen is clean and sweet with lots of caramel and honey notes followed by a smooth chocolatey finish. It’s easily one of the best decaffeinated coffees we’ve ever tasted.
Plum, Red Grape & Orange
Origin: Oaxaca, Mexico | Producer: The Producers of Mazateca | Variety: Caturra & Castillo | Process: Washed | Altitude: 1450 - 1900 MASL | Harvest: 2025
Sierra Mazateca has become an ever present in our seasonal line up with this being the third year we have bought coffee from the region. We keep coming back for the depth and complexity in the cup, and we’re genuinely excited to share this year’s “Lotecitos” with you.
Sierra Mazateca is named after the Mazatec people, a Nahuatl term meaning “deer people.” In their own language, they call themselves Ha Shuta Enima or “those who work the hills,” which makes perfect sense for a region perched high in the mountains at the northern edge of Oaxaca, surrounded by mist, rain, and dense forest.
It’s a deeply indigenous area where most people speak Mazateco and maintain strong cultural traditions. Communities are small and often remote, with limited access to health and education. Most families farm just a few hectares, and coffee plays a vital role in their livelihoods. The steep terrain makes the work demanding, but it’s also what gives the coffee its striking quality.
Many of the best lots are tiny, sometimes as little as 5kg, too small to stand alone commercially. Our import partners, Raw Material, gather these small lots into a blend they call “Lotecitos,” or “Little Lots,” ensuring producers are paid fairly while preserving the character of each harvest.
In the cup, expect plum, bright citrus, gentle spice, and a rich texture. It’s a layered, rewarding brew that captures something honest and vibrant about this remarkable region.
Strawberry, Guava & Parma violet
Origin: Yirgacheffe, Ethiopia | Producer: The Idido Processing Station | Variety: Heirloom | Process: Anoxic Natural | Altitude: 2000 MASL | Harvest: 2025
Ethiopia — the birthplace of coffee. It remains one of our favourite origins and a constant source of remarkable, expressive coffees. We’re also excited to showcase another naturally processed lot that delivers vibrancy and complexity in equal measure.
This lot comes from the Idido processing station in the Yirgacheffe region. Yirgacheffe is world-renowned for producing some of the most floral and fruit-forward coffees anywhere. Many people have taken their first step into speciality coffee through a Yirgacheffe cup. Its high elevations (reaching up to 2,200m in some areas), fertile soils, consistent rainfall, and deep local expertise all contribute to its exceptional reputation.
Our lot has been processed using an extended anoxic fermentation with the addition of commercial yeast cultures. These yeasts help enhance and improve the efficiency of the fermentation process, amplifying the natural flavours of the wild Ethiopian heirloom varieties. After around two days of fermentation, the cherries are laid on raised beds to dry slowly in the sun for up to 21 days.
This coffee offers layers of flavour that unfold beautifully in the cup. The fruit character leans towards the tropical — think ripe guava — paired with the sweetness of macerated strawberries. It’s rounded out by a delicate floral note that reminds us of parma violets. Distinct, refined, and completely delicious.
RED APPLE, MOLASSES & HONEY
Origin: Caldas, Colombia | Producer: Villamaria Project | Variety: Castillo & Colombia | Process: Natural | Altitude: 2000 MASL | Harvest: 2025
Sourced through Raw Material’s “Villamaria” Project this natural lot comes from the Corozal, which translates to “Cold Lands”. The Corozal is the highest point in Villamaria, with some farms sitting over 2000 meters above sea level. The combination of cold weather and altitude make for some really interesting cup profiles in the coffee produced here.
Villamaría is a municipality in the department of Caldas, Colombia, a region rich in water and natural resources. Located just a few kilometres from the city of Manizales, the area is shaped by the Chinchiná River, which flows through the surrounding landscape.
The Jamaica drying station is situated in Chinchiná, Caldas, at an altitude of 1,300 metres above sea level. The station works with between 30 and 50 coffee producing families from higher elevation farms in the nearby Villarazo region. Sitting approximately 500 metres lower than the producers it serves, Jamaica benefits from a warmer climate that is particularly well suited to processing honey and natural coffees.
The station specialises in the production of washed, honey, and natural lots. Equipped with Nuna dehydrators and mechanical drying systems, the team is able to carefully control temperature and humidity throughout the drying process, ensuring greater consistency and quality, particularly for honey and natural coffees.
The results in the cup are striking with a crisp red apple acidity and deep molasses like sweetness.
STRAWBERRY, ELDERFLOWER & VANILLA
Origin: Armenia, Colombia | Producer: Luz Helena Salazar | Variety: Gesha | Process: Washed | Altitude: 1450 MASL | Harvest: 2025
Few coffee varieties are as synonymous with speciality coffee as Gesha. Its rise to fame began in 2004, when an American producer based in Panama, Price Peterson, entered an unusually “weird” tasting coffee into the Best of Panama auction. That coffee completely stunned the competition and eventually sold for $21 per pound which was an unprecedented price at the time. Since then, Gesha prices have continued to climb, with a recent Best of Panama winning lot selling for an astonishing $10,005 per pound. In many ways, Gesha redefined what elite coffee could be, and the speciality coffee world has never been the same since.
The variety itself originates from the Gori Gesha forest in Ethiopia. It first arrived in Central America in 1953, when seeds were sent to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), an agricultural research and education centre in Costa Rica. During the 1960s, the Panamanian government sought to expand coffee production as a major export industry and commissioned a man named Pachi Serracín to collect diverse coffee varieties from around the world. Among the varieties he brought back from CATIE was Gesha.
These new varieties were planted throughout Panama, though many were eventually neglected or abandoned. Then in the 1990s, Price Peterson decided to expand his family farm, the now world-famous Hacienda Esmeralda. The land they purchased contained several tall, awkward trees that were difficult to work with but the coffee they produced tasted unlike anything they had encountered before. Those trees were Gesha.
Since then, the variety has spread across Central and South America, prized for its extraordinary floral and fruit-driven character. This lot has been produced by Helena Salazar on her farm Maracay in the Quindio region of Colombia. Luz Helena and her team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Maracay’s sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans.
Once sorted, the cherries are transported to Cofinet’s processing center, La Pradera. Here, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavour profile. This controlled fermentation process allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a complex profile.
The 30-hour fermentation period is carefully calibrated to balance flavour complexity and enhance sweetness. This results in a crisp and lively character.
Such meticulous preparation leads to a coffee that is both vibrant and sweet with notes of strawberries and an elderflower cordial like sweetness. The whole cup is underpinned by heady floral notes that linger long after the final sip.
Pink Lemonade, Strawberry & Sherbet
Origin: Andean Highlands, Ecuador | Producer: Mario Hervas | Variety: Typica Mejorado | Process: Washed | Altitude: 1510 - 1600 MASL | Harvest: 2025
Ecuador is often overlooked when it comes to speciality coffee, yet it is home to some truly exceptional varieties including this one: Typica Mejorado, meaning “Improved Typica.” Despite the name, it does not actually share any genetic lineage with Typica. Instead, it is believed to be a hybrid of Bourbon and Ethiopian Heirloom varieties. The name comes from it’s remarkable cup profile, which closely resembles the elegance and complexity associated with Typica.
This lot of Typica Mejorado was grown by Mario Hervas at his farm, Finca Meridiano, located in the western foothills of the Andes near the capital city of Quito. Established in 2011, Meridiano now dedicates 95% of its production to Typica Mejorado. Mario has built a strong reputation for producing coffees of exceptional quality, and this lot is a perfect example of that dedication.
In the cup, the coffee is incredibly vibrant, with an almost sparkling, lemonade-like character. Expect notes of strawberry and raspberry, followed by a refreshing lemon sherbet finish. It’s a beautiful demonstration of how much a coffee variety alone can shape the experience in the cup.
Guava, Papaya & Orange Blossom
Origin: Huila, Colombia | Producer: Sergio Aranda Gomez | Variety: Ombligon | Process: Washed Mosto Fermentation | Altitude: 1600 MASL | Harvest: 2025
We’re incredibly excited to share this unique coffee and introduce a brand-new variety to our lineup for the very first time: Ombligon.
Ombligon translates to “belly button,” a name inspired by the cherry’s distinctive, unusual shape. It belongs to a fascinating group of recently rediscovered varieties emerging across South America in recent years, alongside names like Pink Bourbon and Sidra. Much like these varieties, Ombligon’s exact origins remain somewhat mysterious. It’s widely believed to have been imported from Ethiopia many years ago, undergoing a natural mutation along the way. Recently, Ombligon has been making waves on the competition circuit—and it’s easy to see why, thanks to its intensely fruit-forward profile and beautifully clean acidity.
This particular lot was produced by Sergio Aranda Gomez on his farm, Finca Anaya. Sergio and his family have owned the farm for over thirty years, with a deep commitment to embracing biodiversity throughout both their agricultural and fermentation practices.
For this lot, Sergio begins by fermenting the cherries in water before depulping. The beans then move into a second fermentation stage where, instead of water, mosto is used. Mosto is the liquid leftover from a previous fermentation, and when reused, it acts as a natural culture starter for the next batch. This secondary fermentation lasts around two to three days, followed by approximately twelve days of sun drying.
The results are stunning. The first thing you’ll notice is an expressive aroma that fills the room with notes of dried berries and vanilla and citrus. On the palate, the coffee is bright and rich, bursting with tropical fruit, a floral sweetness and supported by a creamy texture that makes for a truly unforgettable drinking experience.
KEY LIME PIE, POMEGRANATE & MOLASSES
Origin: Lonya District, Peru | Producer: Roiber Becerra | Variety: Gesha | Process: Natrual | Altitude: 1700 MASL | Harvest: 2025
Few coffee varieties are as synonymous with speciality coffee as Gesha. Its rise to fame began in 2004, when an American producer based in Panama, Price Peterson, entered an unusually “weird” tasting coffee into the Best of Panama auction. That coffee completely stunned the competition and eventually sold for $21 per pound which was an unprecedented price at the time. Since then, Gesha prices have continued to climb, with a recent Best of Panama winning lot selling for an astonishing $10,005 per pound. In many ways, Gesha redefined what elite coffee could be, and the speciality coffee world has never been the same since.
The variety itself originates from the Gori Gesha forest in Ethiopia. It first arrived in Central America in 1953, when seeds were sent to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), an agricultural research and education centre in Costa Rica. During the 1960s, the Panamanian government sought to expand coffee production as a major export industry and commissioned a man named Pachi Serracín to collect diverse coffee varieties from around the world. Among the varieties he brought back from CATIE was Gesha.
These new varieties were planted throughout Panama, though many were eventually neglected or abandoned. Then, in the 1990s, Price Peterson decided to expand his family farm, the now world-famous Hacienda Esmeralda. The land they purchased contained several tall, awkward trees that were difficult to work with but the coffee they produced tasted unlike anything they had encountered before. Those trees were Gesha.
Since then, the variety has spread across Central and South America, prized for its extraordinary floral and fruit-driven character. This particular lot was grown in Peru by Roiber Becerra on his farm, Finca Morales, located in the town of Nuevo Belén in the Lonya Grande district. The farm takes its name from the abundance of wild blackberries that grow in the surrounding area. It is a family-run farm with a strong focus not only on producing exceptional coffee, but also on reforestation and conservation. Roiber is especially passionate about Gesha and hopes to dedicate even more of his farm to the variety in the future.
We selected Roiber’s naturally processed Gesha for it’s beautifully expressive profile. The cup is intensely juicy and citrus-forward, with notes of blood orange and ripe stone fruit. It finishes with delicate jasmine-like florals that linger long after the final sip.
Blackberries, Red Apple & Vanilla
Origin: Nyabihu, Rwanda | Producer: The Shyira Washing Station | Variety: Red Bourbon | Process: Natural | Altitude: 1800 - 2000 MASL | Harvest: 2025
Few coffees represent our roastery better than the beautiful coffees of Shyira. This is the 7th year we have purchased coffee from this washing station and it is something we look forward to every year. Our fantastic import partners, Raw Material, alongside the locally based Muharo Trading Company, have done amazing work on the ground in Shyira to improve quality and infrastructure. The coffees produced by this partnership are nothing short of incredible and, in our opinion, some of the best coffee being produced in the world today.
The station itself was built in 2017 in the Nyabihu region of Rwanda. Situated 2000 metres above sea level it collects coffee cherry from local producers that live as high as 2400 masl - some of the highest grown coffee in Rwanda. This, combined with the plentiful access to water thanks to the river that runs through the base of the station, lead to unrivalled cup quality in the area. The coffees are clean and refined with a cup profile that is both complex and also familiar.
This is the natural lot produced by the station this harvest. It’s juicy and vibrant with a blackberry sweetness and bright, red apple acidity which bring real depth of flavour. This is a beautiful representation of the coffee produced in this region.
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