MOK in the final box of 2025

For December’s box we’re excited to welcome MOK from Brussels, Belgium. Founded in 2012 by two-time Belgian Cup Tasters Champion Jens Crabbé, they roast with a pure, uncompromising focus on quality and traceability, returning to the same farmers year after year. Each coffee is roasted to highlight clarity, sweetness, and character.

FINCA BETANIA

Origin: Colombia
Producer: Linarco Rodríguez
Process: Washed
Varieties: Pink Bourbon
Tasting notes: Mandarin & Gingerbread

Finca Betania is located in southern Huila, Colombia, where Linarco Rodríguez farms at 1700 masl and leads Café Origen Palestina, a cooperative of 117 producers focused on sustainable, traditional methods. This washed Pink Bourbon lot shows the care behind it, handpicked at full ripeness, depulped, then fermented anaerobically for 32 hours. After a slow 25-day dry, it lands clean and quietly complex in the cup.

MUGAYA AA

Origin: Kenya
Producer: Mugaya Factory
Process: Washed
Varieties: Ruiru 11, SL28, SL34, Batian
Tasting notes: Orange blossom & Toffee

Mugaya AA comes from Mugaya Coffee Factory, part of the Mutira Farmers’ Cooperative Society in Kenya’s Kirinyaga highlands, near Kagumo town and the slopes of Mount Kenya. Around 1,700 smallholders deliver ripe cherries, then the factory takes it from there with careful sorting, pulping, and 24 hours of dry fermentation. After a clean wash, a six-hour soak, and up to two weeks on raised beds, it drinks bright and expressive, with that classic Kirinyaga clarity.

SASABA

Origin: Ethiopia
Producer: Sasaba Washing Station
Process: Washed
Varieties: Heirloom
Tasting notes: Citrus & Milk chocolate

Sasaba caught MOK’s attention in early 2024 for its bright, lively character, and this year’s lot keeps that same high standard. It comes from Sasaba Washing Station, founded by Tsegay Hagos Tesfaye in Kercha, Guji, working with 500+ smallholders farming above 2000 masl. Fully ripe cherries are delivered for 48 to 72 hours of fermentation, then dried 7 to 8 days on raised beds. A bright coffee with crisp citrus-like acidity.

Explore Europe’s best roasters!

Meet Muttley & Jack’s in November's Subscription Box

Muttley & Jack's is a micro coffee roastery tucked away on a small island in the Stockholm archipelago. Founded in 2017 by Jack Ryan, an Irish native, the roastery is named after Jack and his Boston terrier Muttley. They also run a café on Södermalm that is well worth a visit.

Zinule from Muttley & Jack’s

Aurora from Muttley & Jack’s

Zinule

Origin: Uganda
Process: Washed
Varieties: SL14 & SL28
Tasting notes: Apple & Stone Fruit

This coffee is named after a native bird in the local Lugisu dialect. Produced by 200–400 smallholder farmers on small, family-run plots, the cherries are handpicked and carefully processed at Bulambuli Washing Station. High altitudes and SL14/SL28 varietals create a vibrant, complex cup with notes of nectarine, red apple, and grape over stone fruit and dark honey. Clean, balanced, and delightfully jammy. Uganda's specialty scene is just getting started and we are excited to be part of it.

Aurora Experimental

Origin: Nicaragua
Process: Natural Experimental
Varieties: Parainema
Tasting notes: Milk chocolate, Mango & Cherry

This lot comes from Finca Aurora, run by the Ferrufino family since 2004. Dr. Enrique Ferrufino, a surgeon raised on a coffee farm, and his wife Silvia, a pediatrician, have built a business rooted in community and sustainability, investing in fair wages, education, and renewable energy. The farm is shaded by native trees that protect wildlife and enrich the soil. This natural experimental Parainema is juicy and sweet, with red apple brightness, hints of cherry and mango.

La Brisas

Origin: El Salvador
Process: Honey
Varieties: Pacas
Tasting notes: Nougat, Yellow Raisin & Hazelnut

This coffee comes from producer Carlos Pola, who has dedicated his life to revolutionising specialty coffee. Drawing on his background in quality control and the textile industry, he has built a model for sustainable, innovative production, developing traceability tools, experimenting with fermentation, and sharing his methods with other farmers. This honey-processed Pacas is handpicked, fermented for 72 hours, and dried on raised beds for about 18 days.

Curious to try our next roaster?

P.S. If you are in Stockholm, stop by their cafe on Södermalm to try an even wider selection of coffee and some nice sweets.

Meet Shokunin in October's Subscription Box

We’re excited to feature Shokunin from Rotterdam, the Netherlands, in October’s box! Guided by values of transparency and sustainability, they work directly with producers to create meaningful relationships and flavour-packed coffees. Expect curiosity and creativity in every cup. Let’s get brewing!

Kianamui from Shokunin

Suke Quto (Natural) from Shokunin

KIANAMUI

Origin: Kenya
Process: Washed
Varieties: SL28 & SL34
Tasting notes: Blackberry & Earl grey

Kianamui represents the careful craft behind Kenya’s most celebrated coffees. Harvested in Kirinyaga and fully washed through triple fermentation, this SL28 and SL34 lot reveals layers of rosehip, blackberry, and soft citrus. It’s approachable yet complex, a gentle introduction to Kenya’s signature brightness.

SUKE QUTO

Origin: Ethiopia
Process: Natural
Varieties: Heirloom
Tasting notes: Strawberry jam & Earl grey

From the fertile highlands of Guji, Ethiopia, this natural Heirloom coffee from Tesfaye Bekele’s Suke Quto Farm offers a radiant, fruit-forward cup. Grown in volcanic soil and organically nurtured under shade trees, it’s a taste of Guji’s rebirth: sweet, floral, and bursting with life. Ten years after Shokunin first roasted Suke Quto, we’re proud to celebrate this anniversary with the fresh harvest that started it all.

LOS CHELAZOS

Origin: El Salvador
Process: Natural
Varieties: Pacamara
Tasting notes: Cherry & Marzipan

Los Chelazos comes from the highlands of El Salvador, where Pacamara trees produce impressively large cherries packed with sweetness. Naturally processed, this lot reveals the bright character of the variety, with red grape and cherry notes that unfold over a smooth, marzipan-like body. A clear, joyful showcase of Pacamara from El Salvador.

Curious to try our next roaster?

Czech roaster The Miners in August's Subscription box

We’re excited to welcome The Miners to August’s box! Founded in Prague in 2019, they’ve quickly grown across Europe with cafés in Barcelona, Krakow, Bratislava, and Vienna - all built around a love for specialty coffee and community. This is their first time in Bean Portal, so let’s get brewing!

BOOKKISA

Origin: Oromia, Guji, Ethiopia
Process: Natural
Varieties: Gibrinna 74110, Serto 74112
Tasting notes: Stone Fruits, Florals, Physalis

Ture Waji, a local with deep-rooted ties to the land and its people, has a remarkable story. Growing up in the region, he returned after his studies to become an export and farm manager at his cousin’s Mormora farm and later at Guji Highlands Coffee. The liberalisation of coffee trade in Ethiopia opened new doors, allowing him to launch Sookoo Coffee back in 2018. That year marked a significant milestone as he built his first drying station and exported his own coffee under his own brand.

KAMACHARIA

Origin: Kiiraini, Murang’a, Kenya
Process: Washed
Varieties: Batian, SL34, SL28, Ruiru 11
Tasting notes: Blackberry, Rhubarb, Black Tea

The Wahundura Factory is part of the Kamacharia Farmers’ Cooperative Society, which operates four wet mills across the region. This particular factory receives harvests from over 1,100 dedicated smallholder farmers who grow mainly SL28 and Ruiru 11 cultivars. Situated at elevations between 1,600 and 1,800 meters, the farms benefit from Murang’a’s volcanic soils and steady highland climate, natural ingredients for producing exceptional coffee. The area’s coffees are widely recognized for their crisp acidity, silky mouthfeel, and a lively spectrum of citrus and berry-like flavors.

JAIRO ARCILA

Origin: Santa Mónica, Armenia, Quindío, Colombia
Producer: Jairo Arcila
Process: Washed
Varieties: Bourbon Aruzi
Tasting notes: White tea, Bergamot, Peach

Quindío region is located in western Colombia and it borders Valle del Cauca, Tolima, and Risaralda regions. The Bourbon Azuri variety was discovered in Inzá, Cauca, when a coffee tree was found to look strikingly different from the typical coffee plants grown in the region. Intrigued by its unique characteristics, a group of people took some seeds and sent them to a laboratory in London for analysis. The results revealed that its genetic makeup and structure were closely related to Ethiopian Heirloom varieties.

Curious about our next roaster?

Three Marks Coffee

We’re excited to share coffees from the Barcelona-based Three Marks Coffee this month. They’ve sent us beautiful lots from Burundi, Rwanda, and El Salvador. Let’s get brewing!

Gaharo

Los Pirineos

Musha CWS

Gaharo

Origin: Burundi
Process: Washed

Gaharo marks the beginning of Long Miles, built together with local farmers who cleared the land and shaped bricks from the valley clay. These same farmers now deliver their cherries to Bukeye, the first washing station established at the foot of the hill. The fully washed Red Bourbon is processed with care, including a unique “footing” step to remove mucilage. Gaharo is also known for its blacksmiths, forging tools by hand, just as the community has forged its identity through coffee.

Los Pirineos

Origin: El Salvador
Process: Natural

Los Pirineos is a fifth-generation farm in El Salvador’s Usulután region, led by Diego Baraona and shaped by over 130 years of family tradition. Located on volcanic slopes with steady sun and wind, the farm’s microclimate is ideal for growing exceptional coffee. This Pacamara Natural is sorted by hand, fermented in GrainPro bags, and dried slowly over 40 days. With a focus on sustainability and innovation, Los Pirineos delivers a rich, fruity cup that reflects both heritage and forward-thinking craft.

Musha CWS

Origin: Rwanda
Process: Washed

Musha CWS is part of Baho Coffee Company, a socially rooted producer founded by Emmanuel Rusatira. Baho operates over ten washing stations in Rwanda and Burundi, supporting thousands of smallholder families. This Red Bourbon is grown at high altitudes and undergoes a meticulous washed process, including 18 to 36 hours of wet fermentation in clean mountain water. The slower fermentation brings out clarity and acidity. Musha CWS offers a cup that is bright, balanced, and deeply connected to the land and people behind it.

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Boo! - scarily good coffee from Brussels, Belgium

We’re excited to feature Boo! from Brussels, Belgium. Founded in 2024, they’re committed to making specialty coffee approachable and inclusive, working directly with producers to ensure transparency and lasting relationships. Here’s what Boo! has to say about April’s coffee box:

LAS PERLITAS

Origin: Colombia
Process: Washed
Altitude: 1600 - 2000 masl
Varieties: Gesha, Tabi, Caturra and Red Bourbon
Tasting notes: Ripe mango, Peach iced tea, Raspberry

”We partnered for the fourth time with our friends from The Coffee Quest to bring you this super nice Las Perlitas, a blend of varieties from different smallholders in Huila, Colombia. This beautifully curated lot brings together exceptional micro-productions of Gesha, Tabi, Caturra, and Red Bourbon, resulting in a washed coffee that bursts with vibrant fruit flavors and delicate florals. Fermentation times range from 24 to 72 hours, depending on environmental factors, allowing for enhanced sweetness and acidity before the coffee is fully washed.”

SIMBI

Origin: Rwanda
Process: Natural
Altitude: 1980 - 2250 masl
Varieties: Bourbon
Tasting notes: Fig, Redcurrant, Cherry, Chocolate fudge

”This is our first time collaborating with Cuprima, and we're super happy to be able to showcase this nice and mellow natural Simbi from Rwanda. Grown in the Huye district at elevations ranging from 1,980 to 2,250 meters, this Bourbon variety thrives in the region’s sandy clay soil, developing a beautifully balanced and fruit-forward profile. After being carefully handpicked, the cherries undergo a meticulous natural drying process. Mellow yet vibrant, this coffee perfectly captures the elegance of Rwandan naturals: delicate, fruity, and irresistibly smooth!”

BUMBA HILL

Origin: Burundi
Process: Washed
Varieties: Bourbon
Tasting notes: Nectarine & Orange juice


”We’re super excited to offer this coffee, as it marks our first collaboration with Osito and Long Miles Coffee, which we’ve been following for a long time and have been eager to work with! Over the years, they managed to improve the quality of coffees, and the lives of the farmers they work with by building new infrastructures, such as the Ninga washing station, offering year-round agriculture assistance, and promoting higher pay. This Bumba Hill lot is a beautiful expression of Burundian coffee.”

Curious about our next roaster?

Replica Roasters

Replica is from Leuven, Belgium, and was created to craft exceptional coffee with precision and sustainability in mind. Frustrated by industry inconsistency, they built a space where quality is never compromised. Using the fully electric Stronghold S9X, they roast with renewable energy to ensure every batch meets their standards. We are happy to have them in the coffee box.

Karimikui AA

Origin: Kenya
Process: Washed

This is our second release from the Rungeto Cooperative, whose coffees stood out on the cupping table. The cooperative has grown to include approximately 3,500 dedicated members. Each member cultivates coffee on about a hectare of land, alongside vegetable crops to support their families.

Fertile red volcanic soil, high altitudes, and ample rainfall shape the unique terroir of the Karimikui factory’s coffee, resulting in a cup with notes of blackcurrant, florals, and juicy, sugarcane-like sweetness.

Mutana

Origin: Burundi
Process: Washed

Mutana is a returning coffee from an inspiring initiative in Burundi. It comes from Long Miles Coffee, through our partner Osito. If you’re interested in ethical sourcing, be sure to check out their website.

This lot comes from the Heza Washing Station, named after the Kirundi word for “beautiful place.” With tea-like characteristics, a silky mouthfeel, and notes of ripe fruit, it embodies everything a classic Burundi coffee should. The region’s high altitude, varied microclimates, and proximity to the Kibira rainforest create ideal conditions for an exquisite cup.

La Naranja

Origin: Peru
Process: Washed

Elmer Tineo Mendoza owns six hectares of coffee farm in El Diamante, Jaén. His family delivers cherries to their home, where they share a small pulper and fermentation tank. Don Elmer’s farm thrives under shade, with careful pruning, no herbicides, and ongoing tree renovations.

With earnings from specialty coffee, he built a three-story structure with raised drying beds. His meticulous processing results in a juicy, fruit-forward cup with flavors of raspberries, violets, and fresh apples.

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Quo Coffee

A new name on the scene, launched late 2024, but powered by years of specialty coffee expertise. In February’s box we featured Quo from Skärmhamn, Sweden!

These are the three coffees we shipped from Quo

LA FUENTE

Origin: Colombia
Process: Washed
Varieties: Pink bourbon
Tasting notes: Fresh mango, Lemonade & Red currants

”We’ve worked with Yobani and Yaved for a decade now, and have thoroughly enjoyed getting to know them, being guests on their homestead, and drinking their coffees. They operate a small farm in the mountains of Huila which is primarily populated by Pink Bourbon and Colombia trees, interplanted with the natural forest and landscape. Their pink bourbon lots are always the highlight of our year, and hope you enjoy this coffee as much as we do.”

KAGUYU

Only in the 2x250g box and Tasting box

Origin: Kenya
Process: Washed
Varieties: SL28, SL34, Ruiru 11, Batian
Tasting notes: Black currants, Peach cobbler & Pink lemonade

”The Kaguyu Factory works collaboratively with the Inoi cooperative’s producers, providing supportive, regenerative, and emergency funding for the cooperative’s members, and actively encourages reforestation, and incentives for resource, and waste-water management. Kenyan coffee profiles are changing due to climate impacts on harvest, but we find comfort in this classically profiled coffee from the Inoi Farmers’ cooperative in Kirinyaga.”

BANKO GOTITI

Only in the Tasting box

Origin: Ethiopia
Process: Natural
Varieties: Heirloom varieties
Tasting notes: White grapes & blueberries

”Grown by smallholder farmers in the Gedeb region of Ethiopia, this naturally processed coffee has an intense, juicy sweetness which reminds us of Nordic blueberries (Bilberries), a sparkly mouthfeel reminiscent of white grapes, and a black tea-like finish. Coffee production around the Banko Gotiti Station is shade-grown and intercropped with agroforestry, where the smallholder farms from which the station collects their cherries grow mainly indigenous trees and false bananas alongside their coffee trees.”

Curious to try our next roaster?

Frukt Coffee

We’re happy to welcome Frukt Coffee Roasters from Turku, Finland. They bring a meticulous yet personal touch to roasting, creating vibrant and expressive coffees.

Chelbesa

Rigoberto Sánchez

Marisela Sánchez

Chelbesa

Origin: Etiophia
Process: Washed

Nestled in Ethiopia’s Gedeo zone, Chelbesa is a captivating representation of Yirgacheffe’s coffee culture. Sourced from 476 smallholder farmers and processed at the Chelbesa Washing Station, selected by SNAP Coffee, this coffee offers a bright citric acidity, juicy peach sweetness, and delicate floral notes. Grown at an elevation between 1950 and 2200 meters, this lively and fruit-forward cup beautifully encapsulates the essence of Ethiopian coffees. Hope you will enjoy the citrusy, peachy, and juicy flavors of this elegant brew!

Rigoberto Sánchez

Origin: Colombia
Process: Washed

Fantastic Rosado profile from Rigoberto Sánchez. Frukt had his Washed Rosado from the late 2022 harvest in our range in 2023. Based in Huila, Colombia, the Sánchez family has a long history of producing excellent coffee, and this lot from Rigoberto is one of the highlights from the latest export by the partner LaREB (La Real Expedición Botánica), whom Frukt buys exclusively from in Colombia. Super juicy and big in mouthfeel, great orange-like acidity, and orange blossom floral aroma. Clean and elegant coffee with good sweetness, complexity, and ripe berries and fruit character.

Marisela Sánchez

Origin: Colombia
Process: Washed

Fantastic coffee produced by Marisela Sánchez in Palestina, Southern Huila. Sánchez family has a long history of producing excellent coffee, and this lot from Marisela definitely stood out for its light and juicy berry-forward profile. Grown at an elevation between 1465 and 1565 meters, this Rosado offers a refreshing profile, characterized by its lightness and unique character with great acidity and complexity, ripe red berries, and an orange-like juicy cup. This coffee is again another great lot from the partner LaREB.

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Nano Kaffee - our last roaster for 2024

We’re happy to introduce Nano Kaffee from Berlin, Germany, as our final roaster of 2024! This box is special, as it’s our first time shipping only organically certified coffee. Enjoy!

CAPUCAS

Origin: Honduras
Process: Washed
Altitude: 1350 - 1600 masl
Producer: Cooperativa Cafetalera Capucas Limitada (COCAFCAL)
Varieties: Bourbon, Catuaí, Caturra, IHCAFE 90, Lempira, Pacas
Tasting notes: brown sugar, dulce de leche, toffee

This organic coffee comes from a committed cooperative of smallholder families in western Honduras. In the middle of the tropical rainforest, the coffee cherries ripen into a lovely, soft coffee. With notes of brown sugar, dulce de leche and toffee, it is rather sweet and therefore very accessible to many. Some of the varieties included were developed in Honduras, and almost all of them offer a balanced and clean flavor profile - a fine coffee that adds a gentle touch to any breakfast, any moment.

DUKUNDE

Only in the 2x250g and Tasting box

Origin: Rwanda
Process: Natural
Altitude: 2000 - 2200 masl
Producer: Dukunde Kawa Musasa CooperativeVarieties: Red Bourbon
Tasting notes: blood orange, raspberry jam, creamy finish

Most farmers in the Northern Province of Rwanda only have small plots of land - coffee trees are often grown with other food crops in the family gardens. To maximize the value of the coffee, the Dukunde Kawa Musasa Cooperative provides four washing stations. These give the smallholders the opportunity to pool their harvests and increase the price per kilogram through high-quality processing methods. Dukunde Kawa means "love coffee" and reflects the dedication and quality standards of the coffee farmers. 

GAYO

Only in the Tasting box

Origin: Indonesia
Process: Semi-washed
Altitude: 1400 masl
Producer: Sumatra Permata Gayo Cooperative
Varieties: Ateng Super
Tasting notes: star fruit (carambola), kiwi, fruit candy

Fifty years ago, farmers in the north of Sumatra, Indonesia, learned not to grow coffee as a monoculture. They planted mixed crops and shade trees on the plots around their small houses. This laid the foundation for successful organic certification around 50 years ago. As the climate in the mountains of Sumatra is too humid for traditional drying, a processing method developed in Indonesia is particularly widespread here: Giling Basah. This gives the bean another chance to ferment during the preparation process, which also contributes to the characteristic aromas.

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CleverCoffee in October's coffee box

It is always a pleasure to have CleverCoffee in the box. Danish CleverCoffee stands for high quality, sustainability, and transparency. They are a certified B Corp and release their own Transparency Report. Let’s hear what CleverCoffee says about this month’s coffee.

Wildan Mustofa

Santos (only in our 2x250g and Tasting box)

Paulo Afonso (only in our Tasting box)

WILDAN MUSTOFA

Origin: Indonesia
Process: Washed
Altitude: 1300-1500 m.a.s.l
Varieties: Borbor, Lini S, Ateng super, Timor, Sigarar Utang, P88
Tasting notes: Papaya, Lemonade and Milk chocolate

”It is rare that we get the opportunity to taste a coffee so complex – especially from Indonesia. We were amazed at how many different flavours and aromas we experienced on the cupping table while the coffee cooled. From sweet tropical fruits like papaya and nectarines to berries like raspberries and blackcurrants, this coffee even has a light lemonade-like flavour. And with a balanced herbal and sweet-spicy undertone, this coffee is uniquely delicious. With this coffee, we want to highlight a super clean and delicious coffee from West Java – and challenge all expectations of what Indonesian coffee tastes like.”

SANTOS

Origin: Honduras
Process: Natural
Altitude: 1589 masl
Varieties: Parainema
Tasting notes: Orange, Vanilla and Milk chocolate

”This coffee has a delicious taste of orange, vanilla and milk chocolate. The coffee is sweet and creamy, and might remind you of the taste of Tic-Tacs with orange. The coffee is a natural processed Parainema. Although Parainema is not technically 100% Arabica, it is an interesting choice for coffee lovers. It originates from Timor Hybrid, a natural cross between Arabica and Robusta. Despite its Robusta heritage, Parainema is generally considered an Arabica variety, as it is genetically closer to Arabica and has a similar flavor profile. But most importantly - it doesn't taste like a Robusta coffee at all.”

PAULO AFONSO

Origin: Brazil
Process: Aerobic fermentation
Altitude: 1100 masl
Producer: Fazenda Santa Clara
Varieties: Yellow Catuaí
Tasting notes: Banana, Marshmallow and Coffee blossom

”Paulo Afonso de Resende runs the Santa Clara farm with his family. He actually worked as a mechanical engineer for many years, but turned to the coffee farm to continue in the footsteps of his grandfather, who was also a coffee farmer. Paulo's engineering background shows in how he runs his farm. The farm is practically self-sufficient and his previous engineering work has given him a great understanding of the importance of water and how we really need to be frugal with such an important resource.”

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Schot in August's coffee box

Schot Coffee Roasters, located in the historic Diepeveen building in Rotterdam, are back in the subscription box. Schot focus on long-term relationships with farmers and suppliers, and are looking for layered, complex and clean coffees that show the characteristics of the region and variety.

Sakami

La Alianza (only in our 2x250g and Tasting box)

La Aldea (only in our Tasting box)

SAKAMI

Origin: Kenya
Process: Washed
Altitude: 1800 masl
Producer: Sakami Estate
Varieties: Batian
Tasting notes: Marzipan, Blueberry & Dark chocolate

Kenyan entrepreneur Gloria and her Finnish husband Jarmo run Sakami Coffee, one of the most environmentally sustainable farms in the country, with a wet mill fully powered by solar panels. They grow SL28, Ruiru 11, Batian and K7 varieties according to permaculture principles and help surrounding farmers obtain better prices and processing knowledge. Following the lead of Gloria and Jarmo to a more sustainable coffee world, both financially and environmentally.

LA ALIANZA

Origin: Peru
Process: Natural
Varieties: Catimor
Tasting notes: Blueberry, Hazelnut & Hibiscus

La Alianza, run by Saulo Díaz and his family, is located at 1930 meters above sea level in the north of Peru in Huabal in the well-known Cajamarca region. The processing of this Catimor lot involved drying the coffee for approximately 20 days in the shade on raised beds made with Guayaquil wood and reeds. Before the drying process, the coffee was fermented for 50 hours in sealed tanks (timbres) and enclosed rooms with controlled temperatures.

LA ALDEA

Origin: Colombia
Process: Washed
Altitude: 1850 masl
Varieties: Pink bourbon
Tasting notes: Grapefruit, caramel & mandarin

Wilson, who runs the La Aldea farm, began his life as a coffee farmer 8 years ago when he returned to the region after advancing his studies in agricultural education and specialty coffee crops. This Pink Bourbon lot underwent a double fermentation; first a 48-hour pre-fermentation in cherry and then after pulping a 60-hour fermentation in tanks. The result is a clean and balanced coffee with flavours of grapefruit, caramel, and mandarin and some floral notes.

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Sloane Coffee

For February’s box, we're taking you on a journey to Bucharest, Romania, to introduce Sloane Coffee. We’re experiencing three coffees from three different parts of the world. A washed Kenyan, a natural from Papua New Guinea, and a 72h lychee anaerobic co-fermentation from Colombia.

Kariaini AA from Sloane Coffee

Tasting box coffees featuring Sloane Coffee

KARIAINI AA

Origin: Kenya
Process: Fully washed
Altitude: 1750 - 1850 masl
Varieties: Batman, Ruiru 11, SL28
Tasting notes: Pomegranate, Black currant, Blood orange, Acai berry

Kenyan coffee is renowned for its distinctive flavor profile, boasting bright, juicy flavors and high acidity. This unique character is shaped by the country's exceptional combination of soil, climate, and altitude, providing the ideal conditions for coffee cultivation. The grading of Kenyan coffee is based on bean size. AA beans, the largest at over 7.2 millimeters, are followed by AB beans (6 to 7 millimeters), and C beans, the smallest. This washed coffee has notes of pomegranate, black currant, blood orange and acai berry.

KINDENG

Only in the 2x250g and Tasting box

Origin: Papua New Guinea
Process: Natural
Altitude: 1520 - 1770 masl
Varieties: Arusha, Bourbon, Typica
Tasting notes: Baked berries, raisins, molasses, milk candy; heavy body

This coffee comes from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. Naturally-processed coffees from Papua New Guinea are quite rare. When it comes to this process, only the ripest cherries are used as the amount of time necessary to dry these coffees fully is extensive. After cherries are harvested, they are hand sorted and placed on raised beds for an average period of 3-4 weeks until fully dried. 

JAIRO ARCILA LYCHEE

Only in the Tasting box

Origin: Colombia
Process: 72H Lychee Anaerobic Co-Fermentation
Altitude: 1450 - 1500 masl
Varieties: Castillo
Tasting notes: Lychee, vanilla, papaya, tuberose, lemongrass

This coffee was grown by Jairo Arcila at the farm Santa Mónica. It was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lychee and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture content was achieved. This microlot is 100% Castillo, a variety that was developed by Federación Nacional de Cafeteros. Jairo Arcila is a third-generation coffee grower from Quindio, Colombia.

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Parlor Coffee Roasters

For our first box of 2024, we’re off to Belgium. We’re welcoming Parlor coffee roasters with some stellar coffee. In January’s box, you’ll find a complex and fruity Ethiopian coffee, an elegant Peruvian coffee, and a delicate Indonesian coffee (our first coffee from Indonesia!). We think there’s no better way to start the new year.

HALO

Origin: Ethiopia
Process: Washed
Altitude: 1900 - 2100 masl
Producer: smallholder farmers
Varieties: Welisho and Dega
Tasting notes: red apple, rosehip, brown sugar, dark florals

Halo washing station is situated in Halo Beriti, within the Gedeo zone in Ethiopia. This facility caters to 170 farms, which typically span 1-2 hectares each. These farms benefit from rich, fertile, red soils and high altitudes. This coffee, from the Welisho and Dega varieties, is a washed processed coffee that is complex and fruity. It has notes of red apple, rosehip, brown sugar and dark florals.

EL LIMON

Origin: Peru
Process: Washed
Altitude: 1500 - 2000 masl
Producer: Olmedo Córdova Neira
Varieties: Caturra, Typica, Pache
Tasting notes: mandarin, hazelnut milk chocolate, red apple

Olmedo Córdova Neira’s farm, ‘El Limon’, is home to bourbon, pache and pacmara, from Peru’s region of San Ignacio. Located in the Tabaconas district, his farm sits at 1550 masl and holds 2 ha of planted coffee. The farm’s location is truly special, as its altitude, tropical climate and top-quality varieties have formed excellent conditions for the production of specialty coffee. With an entrepreneurial spirit, Mr. Córdova highlights the importance of his family’s efforts in achieving the highest coffee quality, which we are lucky to be able to taste from his farm.

FRINSA SARAPAN

Origin: Indonesia
Process: extended fermentation washed
Altitude: 1400 masl
Producer: Wildan Mustofa, Atieq Mustikaningtyas
Varieties: Sigarar Utang
Tasting notes: dried stone fruit, milk chocolate, fig

The coffee processing occurs at Frinsa Estate, with their wet mill situated at 1400 masl. Lactobacillus, a probiotic bacterium used to refine fermentation, is added to the coffee after pulping. It is dry fermented for 12-14 hours, and then dried on the ground or parabolic dryers as a dry-hulled lot. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a groundbreaking shift for the Indonesian market. This has resulted in more uniform drying, and therefore more consistent outcomes.

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A specialty coffee guide to China

In a country where the coffee scene is booming comes a surprisingly strong specialty coffee scene. China both produce and roast coffee, and has a steady growing coffee market. As a foreigner, it can be hard to navigate the Chinese apps to find the best coffee spots. We’ve explored the specialty coffee scene in Beijing, Shanghai, Guangzhou, Chengdu, Xi’an and Hangzhou. Here are our favourite coffee shops in China.

CHENGDU

~ Dopamina+ ~

A few kilometres out of the city center we find Dopamina+. Located in the building that once housed Five Elephant, they serve pour overs from a variety of different roasters. With a terrific selection of international roasters and an exciting pour over menu, this is one of our favourite coffee shops in China.

~ Gout & Co ~

If you’re into exclusive coffees, this is your spot. They have the widest selection of Panama geishas we’ve ever seen. Everything roasted in-house.
Instagram: @gout_and_co

Bonus: Raindrops Café (@rain.dropscoffee on Instagram) was recommended to us multiple times but both time we tried to visit they were unfortunately closed.

SHANGHAI

~ LuckyDraw ~

This Shanghai-based roastery has a small shop close to Jing’an temple. Serving a lot of funky coffees with fermented notes, this is probably one of the most exciting specialty coffee roasters in China. They have another café on the Pudong-side of the city called LovelyThoughts.

~ Right Here Right Now ~

In a chaotic setting of coffee-bag covered walls, a variety of international and Chinese roasters are being served in this hidden coffee shop a few blocks away from West Nanjing Road station.

~ 珈琲豆专门店 ~

With coffees of varying roast levels, we had the pleasure of trying a light roasted Bolivian geisha in this specialty coffee shop in the French Concession.

HANGZHOU

~ Drippers ~

This little café, with church-like rows of wooden benches, serves the most delicious pour overs. Rotating between roasters, we had the pleasure of finding MOK Coffee (previously featured in the Bean Portal box). Drippers has additional locations in Shanghai and Tokyo.
Instragram: @drippers.hangzhou

BEIJING

~ Muse Coffee ~

In a city that could potentially be referred to as a ”coffee desert” (because of its lack of specialty coffee shops) we were lucky to find Muse Coffee. Tucked away in one of the hutong streets close to the Miaoying temple, this small and friendly café is a great place to strike up a conversation with a stranger. When we visited they served a great variety of coffees roasted by their friend in Shenzhen.

XI’AN

~ Tiny Coffee ~

Not far from Wumen gate, this coffee shop serves a variety of international roasters. On our visit we were happy to find The Barn, Five Elephant and Code Black Coffee.

Guangzhou

~ Buzz Coffee ~

Pop into Buzz Coffee and select between two espresso beans or the daily bean on aeropress. The choices are few but the coffee might be the best in the city. We tried a light roasted anaerobic natural geisha from Colombia. Roasted in house.

All of the places in this guide can be found through the app Dianping (大众点评).

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CleverCoffee

We’re heading over to one of our Danish favourites, CleverCoffee. South of Aarhus, CleverCoffee (a certified B-Corp) roast their coffee with a focus on high quality, transparency, and the environment. Let’s hear what they say about this month’s coffee.

MISIONES CASTILLO

Included in all boxes

Origin: Colombia
Process: Washed
Altitude: 1700 masl
Varieties: Castillo
Tasting notes: Fruity and complex with notes of dried cranberries, gooseberries, Amarena cherries and creamy toffee

From CleverCoffee: We are pleased to present a "CleverCoffee classic" of sorts, the excellent washed Castillo from Hacienda Misiones in Colombia. This coffee was the first coffee we bought directly from a producer. This year's harvest has a slightly different flavour profile than previous years, but if possible, it is now even more delicious! When cupping this coffee, it presented itself with intense sweetness and complexity, and it is one of those coffees that changes significantly from the first sip to the last.

TOP MUTITU

Included in our Tasting box and 2x250g box

Origin: Kenya
Process: Double washed
Altitude: 1420 masl
Washing station: Mutitu Coffee Factory
Varieties: SL28, SL34, Batian, Ruiru 11
Tasting notes: Mango, blackcurrants and a hint of lime

From CleverCoffee: This coffee is called Top Mutitu simply because it is the best coffee from the washing station Mutitu Coffee Factory. Mutitu was created out of a need for local cooperation, where the small coffee farmers in the nearby area stand together to ensure proper payments, without the risk of being short-changed by middlemen. Mutitu Coffee Factory is located in the Kirinyaga area at the southern foot of Mount Kenya. The washing station was built in 1963 and is thus one of the oldest in the area.

LA HIGUERA

Only in our Tasting box

Origin: Peru
Process: Washed
Altitude: 1800 - 2200 masl
Varieties: Farmer’s mix
Tasting notes: Sweet and velvety with notes of yellow plum, cranberries, honey and milk chocolate

From CleverCoffee: This coffee comes from 10-15 producers around the village La Higuera in the district called Colasay. The area is interesting for its flavour profiles and potential. We believe La Higuera is a great example of what an organic coffee from Peru can be and we are excited to share it with you! La Higuera is a deliciously sweet coffee with a velvety smooth texture. It is clean and has a soft milk chocolate flavor, but with fruit notes of cranberries and yellow plums it also manages to stand out. 

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Kolibri Coffee

This month, we take you on a journey to the Netherlands, where Stephany & Darius started their roastery a few years back. Kolibri works their magic to roast some of the finest coffees. We're thrilled to bring them to you this month. Enjoy!

CHEPSANGOR

Origin: Kenya
Process: Washed 
Tasting notes: Tangerine & Mango

Dr. Rosebella is a dedicated advocate for female farmers in her community, striving to offer them sustainable alternatives beyond charcoal production, which harms health and the environment. She distributed seedlings to women in her group, providing training and technical support to enhance their farming practices. Women meticulously select ripe cherries for processing, ensuring parchment perfection while sun- drying. With eco-pulper machine, Chepsangor producers can flexibly employ various processing methods.

Sugarlime

Origin: Colombia
Process: Washed 
Tasting notes: Lemongrass & Mandarine

This is a geisha from La Palma Farm in Santa Barbara, Colombia. Grown in the Andes, particularly the Antioquia region, this geisha benefits from ideal conditions – a unique microclimate, rich volcanic soil, and high elevations. Its prolonged fermentation-washed processing accentuates its floral and elegant notes like Brown Sugar, Lemongrass, and Mandarine in a filter roast. La Palma employs selective hand harvesting and a unique fermentation method to produce high- quality coffee. The beans are fully washed and dried in silos for an even and optimal humidity.

Gardenia

Origin: Guatemala
Process: Natural
Tasting notes: Hibiscus & Marzipan

Gardenia farm is located high in the mountains in a a vibrant native forest, where preserving nature is at the heart of the farm’s operations. In addition to sustainability, coffee quality is a key priority. By carefully monitoring every stage of the process, they are able to produce outstanding quality coffees, working with exotic varieties in order to showcase the unique potential of the region’s coffee. The cherries are placed on the patio to begin drying about four hours on average after harvest and workers turn the coffee every hour to ensure thorough and even drying.

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Rush Rush

Say hi to Rush Rush! This month’s roaster from Antwerp, Belgium. It’s our first time working with Rush Rush and we couldn’t be more excited. This month we have a (for us) new coffee origin, Bolivia!

MAMANI

Origin: Bolivia
Process: Washed 
Producer: Familia Mamani
Varieties: Caturra
Tasting notes: Chocolate, peach

Bolivia isn’t the first country that comes to mind when it comes to specialty coffee. It doesn’t produce as much coffee as some of its South American neighbours, but it does have great conditions for growing high quality coffee. This is the first Bolivian coffee to take place in our box. A clean, washed coffee with notes of chocolate and peach.

NYAGISHIRU

Origin: Burundi
Process: Natural 
Varieties: Red bourbon
Tasting notes: Hibiscus, pear

Burundi is a tiny country that produces coffee of exceptional quality. We had a coffee from the Nyagishiru washing station last year, and this time we’re fortunate to try it from Rush Rush. This natural processed coffee has notes of hibiscus and pear.

POTOSI

Origin: Colombia
Process: Natural
Producer: Finca potosi
Varieties: Colombia
Tasting notes: Green apple, bubblegum

Colombia is known for their washed coffees. Whenever we get the chance, we enjoy trying other processing methods from this country. This time, we find ourselves with Potosi. A natural processed coffee with notes of green apples and bubblegum.

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Shokunin

Say hello to Shokunin, the vibrant and delightful coffee roastery from Rotterdam, the Netherlands! We're delighted to welcome them back to April’s box, sharing their dedication to sustainability and transparency with you. Get ready for some extraordinary coffees in this month’s box. Enjoy!

Churupampa, washed coffee from Peru

Intango, washed coffee from Rwanda

Katana, washed coffee from DR Congo

CHURUPAMPA

Included in all boxes

Origin: Peru
Process: Washed
Altitude: 1,600 – 1,900 m.a.s.l.
Varieties: Typica, Caturra, Pache
Tasting notes: Rich sweetness like caramelized apple. Heavy body like dark chocolate.

Churupampa is not just a farm, it is a social business model which the Tocto family is expanding around the town of Chirinos, Peru. It already includes over 30 farms and every lot is cupped; last year this included over 4,000 samples. With a communal mindset and organic and Fair Trade certifications, this approach fits perfectly within the Shokunin mindset. Their innovative processing and independent quality control lab ensure the high quality that the specialty market is seeking.

INTANGO

Included in our 2x250g and Tasting box

Origin: Rwanda
Process: Washed
Altitude: 1,500 – 2,000 m.a.s.l.
Varieties: Red Bourbon
Tasting notes: Juicy sweetness like pineapple and strawberries. Silky body like hazelnut and black tea.

Intango is a small washing station on the edge of Lake Kivu, Rwanda. Once part of a cooperative that won the 2014 Rwanda Cup of Excellence, it became run down as the cooperative dissolved. However, in 2018, Gilbert Gatali and his best friend Gervais decided to fulfill their dreams by taking over Intango and running their own specialty coffee washing station. Gilbert is on the board of directors of the Africa Fine Coffee Association and won the Most Notable Producer Sprudgee award in 2012.

And exclusively for our Tasting box subscribers we also sent…

KATANA

Origin: DR Congo
Process: Washed
Altitude: 1,400 – 1,800 m.a.s.l.
Varieties: Typica, Bourbon
Tasting notes: Juicy sweetness like lemon and grapefruit. Medium body like black tea.

At the heart of Katana, DR Congo, lies the innovative RAEK cooperative that has transformed coffee production with cutting-edge washing stations and eco-friendly practices. Despite the challenges of operating in eastern Congo, RAEK's dedication to quality and ethical practices has attracted a growing number of farmers. Guided by the passion of lifelong coffee farmer and agronomist Désiré Zagabe, RAEK's washed coffees exhibit beautifully bright flavors of tropical and stone fruits in a light body, providing a truly exceptional cup.

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Frukt

Welcome Frukt, a small and dedicated specialty coffee roastery based in Turku, Finland. Its founder, Samuli Pääkkönen, previously worked as a roaster at the local Turun Kahvipaahtimo and later at Coffee Collective in Copenhagen. In late 2018, he founded FRUKT in his hometown, Turku. During the summer months, they operate a charming specialty coffee kiosk in a park located in downtown Turku. Be sure to visit them and enjoy their delicious coffee!

Kiringa AB from Frukt

Russilandia from Frukt

Crucero from Frukt (only in our Tasting box)

KIRINGA

Origin: Kenya
Process:  Washed
Altitude: 1725 masl
Varieties: SL28, SL34, Ruiru 11, Batian
Tasting notes: Grapefruit, currants, floral

“Kiringa is produced by the Long Miles Coffee Project and the small farmers from the local community near the processing station in Kirinyaga, Kenya. The Long Miles Coffee Project teamed up with Haron Wachira from Akili Holdings Ltd. to refurbish their old family-owned processing station, Njowa Coffee Factory. This coffee is very clean and bright, with a sweet taste. It has juicy notes of grapefruit, citrus, currants. This is a very nice berry-driven Kenya.”

RUSSILANDIA

Origin: Colombia
Producer: Heyler Guerra
Process: Natural
Altitude: 1500 masl
Varieties: Castillo
Tasting notes: Tropical fruit, rich, wild

“Russilandia is produced by Heyler Guerra in Villarrica, Colombia. Frukt have been following Heyler's work for a couple of years nowand are very happy to introduce his coffee as part of our 2022 selection from Colombia. This lot is a long fermentation natural. The whole cherries are fermented for 72 hours in closed tanks. Controlled long fermentation with attention to detail in every step of the process yields bold and wildly fruity characteristics in the cup.“

CRUCERO

Origin: Colombia
Producer: Ana Mustafá
Process: Fed-batch semi-washed
Altitude: 1550 - 1650 masl
Varieties: Castillo
Tasting notes: Tropical fruit, wild berries, candy

“Crucero is produced by Ana Mustafá, a coffee producer based in Pereira, Colombia. This is the third year of working with Ana and her Crucero lot. This year, the quality is as high as ever, and the cup is very clean and transparent. Crucero is produced from their three coffee farms based in Pereira, Risaralda. This lot is semi-washed, and Ana refers to the processing as ‘fed-batch’. This process yields an interesting and crazy fruity and clean cup, with just enough funk.“

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