We’re happy to introduce Kalve Coffee Roasters from Lat via, founded by Gatis and Raimonds with the idea that great coffee should be accessible to ever yone, from newcomers to seasoned enthusiasts. They have a roaster y outside Riga and coffee shops in Riga, Tallinn, Vilnius, and Paris.
HUABAL
Origin: Peru
From the Jaén province of Cajamarca, this lot blends coffees from multiple smallholder farmers in Huabal. The district spans several mountain ranges with varied climates and soils, from humid red earth to drier, hotter areas, creating complex, distinctive cups. After harvest, the coffee rests for 24 hours, is fermented for 36 hours, and is dried on lined patios for 10 to 15 days.
ELOXOCHITLÁN
Origin: Mexico
From the remote Sierra Mazateca, a steep, dramatic, and hard-to-reach region. The high altitude and cold nights make frost a risk but also contribute to exceptional quality. Coffees here are among the most complex in Mexico. Most producers harvest less than one bag per year, pulping by hand, fermenting for 48 hours in wooden tanks, and drying on petates, traditional hand-woven mats.
LOS PIRINEOS
Origin: El Salvador
From fifth-generation producer Diego Baraona, whose family has grown coffee for over 130 years. The farm sits on the slopes of a standalone volcano, where sun-filled days and cool breezes create an ideal microclimate. This lot is named "Elite" after the farm's 90-year-old Bourbon trees, a tribute given by Diego's father to honour their heritage.
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