Discover the story behind every coffee
You’ve scanned the QR code, now go beyond the cup! Each coffee in this collection has its own story, shaped by its origin, elevation, varietal, processing and roast. Here, you can explore the people and places behind each coffee, discover how it was produced, and understand the choices that shape what you taste in the cup. From the farm and the landscape to the final roast, take a closer look at what makes each coffee different.
No.1 Brazil
Fazenda Do Salto
A family owned farm, with a history that goes back 100 years! What a great way to kick off this calendar!
Otávio’s parents have been in the coffee business for over a century so coffee was in his blood even before he was born. Otávio and the team have developed a static drying technique which they believe helps develop flavour, body and aromas in the cup. Fazenda Do Salto has stuck to its traditions in coffee processing, although the farm is run like any modern company. The name of the farm is related to the other passion of the family, namely horses. ‘Salto’ means ‘Jump’ in Portuguese and the family achieved many prizes in competitions.
Notes - Cacao Nibs / Hazelnut / Bakers Chocolate
Roast - Medium
PROCESS
Natural
Varietal
Catuai
Altitude
1100 - 1200 Masl
Region
Minas Gerais
Brew Recipes
Grind Setting: fine
extraction Time: 28 - 32 seconds
dose / yield: 18g / 36g
Grind Setting: Medium Fine
brew Time: 4 - 5 minutes
Ratio: 100g / Litre
Grind Setting: Fine
brew Time: 2:30 Mins
Ratio: 55 - 60g / Litre
No.2 - Guatemala
Jabiru
Small farms, high in the mountains of Huehuetenango, come together to create this distinctive Guatemalan coffee. Jabiru is made up of coffees from over 76 smallholder producers around Unión Cantinil, where farms sit between 1,500 and 1,800 metres above sea level. Coffee is deeply rooted in these communities, with traditional varieties including Bourbon, Catuai, Caturra and Pache grown across the region.
Jabiru takes its name from the local sourcing operation that connects these small farms to the wider coffee market, helping reduce transport costs and provide more stable market access for producers. A great example of how many small contributions can come together to create one exceptional coffee.
Notes - Butterscotch / Green Apple / Dark Chocolate
Roast - Medium
PROCESS
Washed
Varietal
Bourbon / Catuai
Altitude
1500 - 1800 Masl
Region
Cantinil, Huehuetenango
Brew Recipes
Grind Setting: fine
extraction Time: 28 - 30 seconds
dose / yield: 18g / 36g
Grind Setting: Medium Fine
brew Time: 4 - 5 minutes
Ratio: 100g / Litre
Grind Setting: Fine
brew Time: 2:30 Mins
Ratio: 55 - 60g / Litre
No.3 - Kenya
Nguguini PB
Nguguini PB "n-goo-goo-ee-nee" is a vibrant and elegant Kenyan coffee with plenty of juicy fruit character. Expect rich blackcurrant sweetness alongside delicate chamomile and bright, tangy tamarillo, creating a complex cup with a lively acidity and clean, lingering finish. As a washed coffee, it has a crisp, refined character that lets the fruit and floral notes really shine.
The region is renowned for producing some of Kenya’s most expressive coffees, with its high elevations and rich growing conditions helping develop the vibrant acidity and concentrated fruit character found in the cup.
Notes - Blackcurrant / Chamomile / Tamarillo
Roast - Medium Light
PROCESS
Washed
Varietal
SL28 / SL34 / Ruiru 11
Altitude
1600+ Masl
Region
Kirinyaga County
Brew Recipes
Grind Setting: medium coarse
brew Time: 2 minutes (1 cup pour over)
Coffee / Water: 16g / 240ml
Grind Setting: Coarse
brew Time: 4 minutes
Coffee / Water: 65g / 1L
Grind Setting: Very Coarse
brew Time: 6-6 1/2 minutes (1L coffee)
Coffee / Water: 65g / 1L
No.4 - Colombia
Edinson Argote
Edinson Argote’s path to coffee excellence began in resilience. Orphaned at three and raised by his sister, Edinson left home at 11 and forged a life through determination and curiosity. After military service, he found his calling in specialty coffee, starting with unloading coffee sacks and eventually mastering cupping, processing and fermentation techniques.
Now at the helm of Quebraditas Coffee Farm, Edinson cultivates exotic varietals with precision and care, pioneering innovative processing methods like thermal shock and controlled yeast fermentation.
Notes - Jasmine Honeysuckle / Peach / Guava
Roast - Medium Light
PROCESS
Washed, Yeast Inoculation + Thermal Shock
Varietal
Gesha
Altitude
1600 - 1850 Masl
Region
Huila
Brew Recipes
Grind Setting: medium coarse
brew Time: 2 minutes (1 cup pour over)
Coffee / Water: 16g / 240ml
Grind Setting: Coarse
brew Time: 4 minutes
Coffee / Water: 65g / 1L
Grind Setting: Very Coarse
brew Time: 6-6 1/2 minutes (1L coffee)
Coffee / Water: 65g / 1L
No.5 - Honduras
Matazano
This exceptional coffee comes from Finca El Matazano in the highlands of Honduras at 1,450 m.a.s.l., a 5-hectare farm shaded by diverse timber and fruit trees and home to 21,000 carefully tended coffee plants. The Natural process begins with 36 hours of fermentation in cherry, followed by 10 days of drying on raised beds, developing sweetness, clarity and complexity in the cup.
Produced by Elvin Castillo, a 5 Star National Cupper and leader at CONEXH, this coffee represents a legacy of specialty cultivation passed down from his father, Francisco Antonio Castillo, one of the region’s pioneers.
Notes - Dried Fig / Apricot / Cream
Roast - Medium Light
PROCESS
Anaerobic Natural
Varietal
Lempira, Ihcafe 90
Altitude
1400 Masl
Region
Sierra de Montecillos
Brew Recipes
Grind Setting: fine
extraction Time: 28 - 32 seconds
dose / yield: 18g / 36g
Grind Setting: Medium Fine
brew Time: 4 - 5 minutes
Ratio: 100g / Litre
Grind Setting: Fine
brew Time: 2:30 Mins
Ratio: 55 - 60g / Litre
No.6 - PNG
Paradise Mountain
This single origin blends two beautiful provinces in the highlands of Papua New Guinea, combining the distinct flavour of the coffees from the limestone regions of the Simbu Province together with the coffees grown in the fertile volcanic soil of the Eastern Highlands. The smallholder farms producing these coffees have developed and perfected their technique to produce a clean and balanced product over generations.
Notes - Caramel / Apple / Walnut
Roast - Medium
PROCESS
Natural
Varietal
Typica / Bourbon
Altitude
1600 - 1850 Masl
Region
Simbu & Eastern Highlands
Brew Recipes
Grind Setting: fine
extraction Time: 28 - 32 seconds
dose / yield: 18g / 36g
Grind Setting: Medium Fine
brew Time: 4 - 5 minutes
Ratio: 100g / Litre
Grind Setting: Fine
brew Time: 2:30 Mins
Ratio: 55 - 60g / Litre
